Page 78 - hakka 2025
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■ 名菜故事
上世纪90年代，炒牛百叶既是高档菜，也是梅城的夜市大排档的招牌菜之一。在烹制这道菜
时，焯水是至关重要的一步，既不能太生也不能太熟。结合姜丝、糟蒜和咸菜的配搭，使这
道菜更添浓郁的乡土风味。
■ Dish Story
In the 1990s, stir-fried beef tripe was both a high-end dish and a signature item at Meicheng’s night
market food stalls. The key to preparing this dish lies in blanching process, ensuring the tripe is
cooked to perfection, neither too raw nor overdone. The combination of ginger, wine dregs and pick-
led mustard greens enhances its rich and rustic flavour.
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