Page 42 - hakka 2025
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■ 名菜故事
青榄与猪肺具有润肺的功效，是客家人传统的食疗保健汤水之一，俗称“榄肺汤”。传统做
法是不焯水的，直接将猪肺、粉肠和血骨放入锅煲制，煮出的汤带有“肉莽欸”的鲜香。青
榄作为辅助食材，常见于客家蒸制菜肴，如青榄蒸胡鸭、蒸月鸽和猪筒骨等。
■ Dish Story
Green olive and pork lung are known for their lung-moistening effects and are one of the Hakka
people’s traditional ealth-preserving soups, commonly known as “Olive Lung Soup”. The traditional
method skips blanching and directly stew the pork lung, intestines and bones to retain the original
flavour and “meaty texture”. Green olives are often used as an auxiliary ingredient in Hakka steamed
dishes, such as steamed duck with green olives, steamed pigeon and steamed pork leg bone.
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