What snacks do Hakkas like to eat?

Hakka snacks are another part of Hakka diet, and they are "good things" for Hakka people to eat at festivals, weddings and funerals. Almost all kinds of snacks are related to farming season or reflect a custom. On the Lantern Festival in the first month, Hakkas eat glutinous rice balls and hang lanterns. Soup pills are salty and sweet, which bodes well for "reunion". After the Lantern Festival, it is the custom of Hakkas to send their relatives home for a long trip for the New Year, eat soup and medicine, and express their wish to be safe outside for one year and come back for reunion at the end of the year. On the Lantern Festival or three days earlier, the family of "Gardin" would hang big lanterns on the beam of the central hall of their ancestral home the year before, inviting friends and relatives to dinner and congratulations. During the period, the head of the household took the baby boy born last year to worship at the ancestral hall first, and then went to the elders, who expressed their wishes to Li. After that, everyone drank and drank. Even if the baby boy officially joined the family, his name was injected into the genealogy. Generally speaking, sons hang lanterns, and the more lanterns hung in any enclosure, the brighter they will be, indicating that people are prosperous. On February 2, I took off my lanterns, burned the couplets and "Li" posted in the New Year, and cleaned up the leftover food such as rice cakes and flowers, ready to do farm work in the spring. During the Qingming Festival in March, the wild wormwood was tender, so the Hakkas picked it and made it into cakes. Transplanting began after Tomb-Sweeping Day, so there is a saying: "Eat wild wormwood and wear shoulders." April 8th is also known as the Water Festival and the Long Summer Festival, because the food eaten during the festival is poor in appearance when it turns yellow, and most of it is made of Jie Mi flour and wheat bran. On May 5th, Dragon Boat Festival, we ate zongzi to commemorate Qu Yuan, and we also ate bitter gourd and tofu made of freshly harvested soybeans. The harvest of crops in the first half of July 14 and the cultivation in the second half of July 14 have basically ended, and there is an atmosphere of bumper harvest and festive holidays. On this day, every household is in grinding bean curd, eating ducks and fresh peanuts in various ways. Eat moon cakes, fried snails, chestnuts, grapefruit, yamanashi and other fruits and vegetables in Mid-Autumn Festival on August 15. Moon cakes and snails represent reunion, and people who go out to work on this day have to go home for the New Year. In the past, there was a tradition of playing with Kongming lanterns as entertainment. The Double Ninth Festival in September is also called Ghost Festival, and the second burial of Hakka ancestors was held on this day. The snacks eaten this day are nine layers of skin. 1 1 From the winter solstice, there is a saying in Hakka area that "winter (winter solstice) is the Chinese New Year (Spring Festival)", which means it is more grand than the Spring Festival, because the autumn harvest is in winter, the farming has been finished, and the crops have been cultivated for one year, which is rich and gratifying. The snack to eat this day is radish sauce. Because the weather is cold and dry at this time, Hakkas prepare for the Spring Festival with bacon and pickles at this time. The cured pork on this day can be preserved for a long time. The Spring Festival (Chinese New Year) begins on1February 25th, and I am busy preparing food for the Spring Festival to welcome my relatives who have come back from afar. Eat oily fruit cages made of glutinous rice in the New Year, as well as Hakka dishes such as braised pork and stuffed tofu. Especially on New Year's Eve, no matter how far away, Hakkas will go home to have a "reunion dinner" and reunite with their relatives. Hakka people soak bitter gourd, pepper and eggplant in a plate with different colors, beautiful shape and unique taste. Braised pork with dried vegetables, the chef marinated 500 grams of pork belly, fried it until it was slightly sweet and yellow, and stewed it with dry mustard for 90 minutes. Because it is made of dried mustard from Heyuan, it tastes delicious, absorbs the fat from the flower nest, and is not greasy in taste, highlighting the original flavor of dried mustard and the sweetness of the flower nest. It is the innovation of Hakka famous dish plum dish braised pork. In addition, prawns, duck kidneys, Hong Kong (squid produced in Aotou Port, Huiyang, the local people call it Hong Kong for short, with the best quality), ham and other materials can also be chopped and fish glue. Dongpo meat Dongpo meat: also known as "braised meat". According to legend, when Su Dongpo was relegated to Huizhou, he liked to make "braised pork" with pork belly and spices. It was delicious and not greasy, and it was a good appetizer. Since then, Hakka people have called "braised pork" "Dongpo pork". The whole pig set meal mainly includes the eight most "refined" parts of pigs, such as steamed pork red, pork offal and braised pork. , with some vegetables and pickled sauerkraut. This way of eating is similar to that in the past. Hakka people kill pigs all the year round during the Spring Festival. The whole beef set meal is mainly composed of tripe hill, cypress leaves and beef heart top, which can be made into snacks with different tastes, which can be accompanied with wine or midnight snack. It is characterized by its freshness, crispness, and stomach strengthening. Tofu-wrapped Hakkas made tofu from the habit of wrapping jiaozi in the Central Plains, and came up with a way to make tofu because there was no wheat wrapped in jiaozi when they moved to Lingnan. Hakka people have various cooking methods to eat tofu. The so-called tofu set meal includes pre-meal tofu flower, fried tofu, tofu pot, tofu balls, glutinous rice tofu, fried tofu skin and snack tofu milk. The wild osmanthus fish, eel and grouper larvae in the fresh Lvwan Lake of Xingang Lake are hard and smooth, sweet in taste, and delicious when steamed, stewed and fried. Almost all these freshwater lakes with different flavors can be tasted in restaurants in Xingang Town, Lvwan Lake Tourist Terminal. Wuzhimaotao soup is the most common in Hakka traditional soup. Five-finger peach is a wild specialty in the mountainous area of Dongjiang River basin. It is a kind of tree root with leaves like five fingers. Take ribs or chicken pieces and the roots of five-finger peach to boil soup, which has attractive coconut milk flavor and has the effects of calming the liver, improving eyesight, nourishing yin and reducing fire.