类别：传统技艺

出处：http://www.gdsqyg.com/agdfyzg/mingluinfo?mlproid=2023062651402824

简介：客家菜是粤菜的主要流派之一，是中原南迁汉民结合地处山区原料特点和地理环境，形成独具特色的菜肴。客家菜可分为“山系”“水系”“散客菜”，按流派可分为赣南派、闽西派、梅州派、东江派、海外派等，其中，河源客家菜所属的“东江派”为“水系”客家菜。客家菜的风味特色主要体现在突出主料、朴素大方、讲究原汁原味、注重浓香和突出乡土风味等特征，菜品多用肉类，极少水产，烹调技艺多采用炒、煮、煲、蒸、烩、炖等，以砂锅菜见长。河源客家菜因得天独厚的环境，从传统客家菜的特征基础上传承创新，口味上注重鲜香，讲究原汁原味。在食材的选择上，主要以当地出产的大米、杂粮、猪、牛、鸡、鸭和河鲜为主。在烹饪过程中，一般不使用味精、高度白酒等调味品，而是使用葱、姜、蒜等佐料，通过简单的烹饪技巧将食材原味突出，既保留了食材的“鲜”，又引出了食材的“香”。在烹饪技法上继承汇融中原传统烹饪技法，发展出上汤、白灼、酿等具有本土特色的烹饪技巧。河源客家菜最具代表性的烹饪技巧是“酿”，相传源于北方的饺子，因岭南少产小麦，思乡的中原移民便以豆腐等食材替代面粉，把肉馅包于食材中，如同面粉裹着肉馅一样，由此产生了河源客家名菜酿三宝（酿豆腐、酿苦瓜、酿茄子）以及酿香菇、萝卜粄、笋酿等“酿”制菜肴。在饮食结构上粗犷朴实，食物以豆腐、米粉、粄等大米、粗粮制品为主，既可当粮食充饥，又可宴客佐餐。客家菜是客家饮食文化的典型代表，是河源客家人文化认同的重要符号，对河源客家文化研究具有重要价值。改革开放后，客家菜吸收了全国各地菜色优点，传统菜也被进一步挖掘和发展。

英译：22Hakka cuisine is one of the main branches of Cantonese cuisine, uniquely characterized bythe integration of Han people migrating south from the Central Plains, combined with the localcharacteristics of mountainous raw materials and geographic environment, forming distinctivedishes. Hakka cuisine can be divided into "mountain style," "water style," and "scattered Hakkadishes," categorized further into different regional styles such as Gannan style, Western Fujianstyle, Meizhou style, Dongjiang style, and Overseas style. Among these, the Dongjiang style towhich Heyuan Hakka cuisine belongs is categorized as "water style" Hakka cuisine. The flavor characteristics of Hakka cuisine primarily emphasize highlighting mainingredients, being simple yet generous, preserving original flavors, emphasizing richness andhighlighting local flavors. The dishes often feature meat and rarely include seafood. Cookingtechniques commonly used include stir-frying, boiling, braising, steaming, stewing, with a notablepreference for clay pot cooking. Heyuan Hakka cuisine benefits from its unique environment, innovatively inheriting andcreating based on traditional Hakka cuisine characteristics. It emphasizes freshness in taste andpreserves original flavors. Local ingredients such as locally grown rice, coarse grains, pork, beef, chicken, duck, and river fresh produce are predominantly used. In the cooking process, MSG andstrong spirits are generally avoided, with seasonings such as scallions, ginger, and garlic usedinstead. Simple cooking techniques are employed to highlight the natural flavors of ingredients, retaining their freshness and bringing out their fragrance. In terms of culinary techniques, Heyuan Hakka cuisine inherits and integrates traditionalCentral Plains cooking techniques, developing local specialties such as soups, blanching, andstuffed dishes. The most representative cooking technique in Heyuan Hakka cuisine is "stuffed," which is said to have originated from northern dumplings. Due to the scarcity of wheat in Lingnan, migrants from the Central Plains used ingredients like tofu instead of flour, stuffing meat intothese ingredients, resembling the stuffing of meat into flour. This gave rise to famous HeyuanHakka dishes like Stuffed Tofu, Stuffed Bitter Gourd, Stuffed Eggplant, as well as stuffedmushrooms, radishes, and bamboo shoots. The dietary structure is rustic and simple, with foodssuch as tofu, rice noodles, and rice cakes made from rice and coarse grains, serving both as staplefoods and ceremonial dishes. Hakka cuisine is a typical representative of Hakka culinary culture and an important symbolof cultural identity for Heyuan Hakka people, holding significant value for research into HeyuanHakka culture. Since the reform and opening up, Hakka cuisine has absorbed the merits of variousregional cuisines across China, further exploring and developing traditional dishes.