Page 60 - hakka 2025
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■ 名菜故事
红烧海参是为数不多的海味客家菜，源自梅州这一华侨之乡。旅居海外的华侨回乡探亲时常
带回干海参，并将泡发和烹饪技艺传授乡亲。在农村宴席中，是否有红烧海参这一道菜，往
往被视为衡量宴会规格的标准。
■ Dish Story
Braised sea cucumber is one of the few Hakka seafood dishes, originating from Meizhou, a home-
town of overseas Chinese. Returning expatriates often brought dried sea cucumbers and shared
their methods of rehydrating and cooking them, hosting banquets for their fellow villagers. In rural
banquets, the presence of braised sea cucumber signifies a high-standard and prestige banquet.
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