Page 30 - hakka 2025
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■ 名菜故事
客家人在闲暇时，常常备起卤钵，用来卤制猪头皮、猪脚猪尾和鸡蛋等，以改善伙食。客家
人认为深卤色制品更入味、更香浓。猪头皮放凉后切片，上桌前通常还会回锅煸热、煸香，
这也是客家人“喜热不喜冷”的饮食习惯。
■ Dish Story
Hakka people often prepare braised dishes during their leisure time, using a braising pot to cook
pork head skin, pork trotters, pork tails, eggs and other ingredients to improve their meals. They
believe that darker-coloured braised dishes are more flavourful and aromatic. After cooling, the
pork head skin is sliced and often reheated before serving, reflecting the Hakka dietary preference
for warm food over cold.
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