Page 204 - hakka 2025
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■ 名菜故事
平远黄粄以高山禾米为主要原料，经过滤后的草木灰水浸泡、黄枝子自然染色，再用饭甑蒸
熟后，放入石臼中杵捶打而成。成品外形呈牛舌状，质地较为结实，以泗水产最为出名。黄
粄多以炒制为主，配搭冬笋等时令食材，更添风味。如非当季，冬笋可省略。
■ Dish Story
Píng Yuǎn huáng bǎn is made from highland rice, soaked in filtered ash water and naturally colored
with Gardenia fruit. The rice is steamed in a bamboo steamer and pounded in a stone mortar to
form. The finished product has a tongue-like shape with a firm texture. Huáng bǎn from Sishui is
particularly famous. Stir-frying is most common method of preparation, often paired with seasonal
ingredients like bamboo shoots to enhance the flavour. Fresh bamboo shoots are a seasonal ingre-
dient and can be omitted if not in season.
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