Page 11 - hakka 2025

备注 Notes

1. 茶匙的份量为8-10克，汤匙的份量为30-40克。

2. 生粉一般指玉米淀粉或土豆淀粉，常用于腌制食材。水淀粉则是由生粉加水调制而
成，用于勾芡。木薯粉通常用于制作开锅肉丸。早年，客家人的厨房主要使用木薯
粉和番薯粉这两种淀粉。
3. 咸菜可分为长咸菜和干身咸菜两种。大头咸菜属于水咸菜，以食用其梗为主。还有
一个带梗带叶的咸菜，例如外婆菜。

4. 清水常用于制作焗类和粉糊，不同季节和不同品牌，所需的水量也有所不同。二汤
是一种淡骨头汤，通常用猪扇子骨或猪筒骨小火熬制而成，也可用清水代替。
5. 炒菜锅一般为家庭常用的铁锅。辅料需提前用刀处理好。香菇需使用干香菇泡发备

用。用油，炒制菜肴多用猪油；蒸制菜肴可用花生油或高山茶油；而炸制用油则根
据实际操作需求选择。
6. 菜谱按类别排列，依次为猪肉、鸡鸭鹅、河鲜、牛羊、年味菜肴和小食等。

1. A teaspoon holds 8-10 grams, and a tablespoon holds 30-40 grams.

2. Cornstarch or potato starch , commonly referred to as “shēng fěn” is typical-
ly used for marinating. Starch slurry is made by mixing starch with water and
is used for thickening sauces. Tapioca starch is usually used for making boiled
meatballs. In the past, Hakka kitchens mainly used tapioca starch and sweet po-

tato starch.
3. Pickled vegetables can be categorized into two types: long salted vegetables and
dry salted vegetables. “Dà tóu” salted vegetables belongs to water-preserved
salted vegetables, mainly consumed for their stems. There is also a type of salted

vegetable with both stems and leaves, such as “grandmother’s vegetables”.
4. Clear water is often used for making rice cakes and batter. The amount of water
varies with different seasons and brands. Light broth is light bone broth, typi-
cally simmered with pork fan bones or pork leg bones over low heat. Clear water

can also be used as a substitute.
5. The wok used for stir-frying is an iron wok, commonly used in households. Aux-
iliary ingredients should be prepared in advance with a knife. Dried mushrooms
need to be soaked and set aside for later use. Lard is often used for stir-frying

dishes, while peanut oil or mountain tea oil can be used for steaming. The oil for
deep-frying depends on actual needs.
6. The recipe is organized by category in the following order: pork, chicken, duck,
goose, freshwater fish, beef, lamb, festive dishes and snacks.