Page 9 - hakka 2025

作者序 Preface

郭华群 Guo Huaqun January 2025 于梅州 Meizhou

客家民系是中华汉族八大民系之一，客家文化璀璨绚烂，而饮食文化更是鲜艳夺目。客家
先人经历几次大迁徙之后，在传承中原饮食文化的基础上，与当地畲、瑶等民族、部落的饮食
文化相互影响、融合而形成独具风格的饮食文化。

作为一名客家厨师，烹饪老师，很荣幸能为客家菜的传承推广出一份力。与马来西亚槟榔

屿嘉应会馆携手，出版“嘉应客家百味志”，让客家菜香飘四溢、山海共享。
在撰写过程中，深切感受到客家菜的深厚与独特。盐焗鸡、梅菜扣肉、酿豆腐……，每
一道菜肴，都承载着对家乡的思念、传统的坚守、美好生活的热爱。客家菜在不同地域不同厨

师，呈现的方式可能并不一致，或许这就是魅力所在。文中有欠妥之处，敬请专家、同行批评

指正。
最后，感谢所有为这本食谱付出努力的人们，以及那些默默传承客家烹饪技艺的厨师们。

The Hakka people are one of the eight major Han Chinese subgroups, known for their vi-

brant culture, especially their unique and colourful cuisine. After migrating several times, the
Hakka ancestors preserved the culinary traditions of Central China while blending them with

the local food cultures of ethnic groups like the She and Yao, creating a distinct style of Hakka
cuisine.
As a Hakka chef and cooking teacher, I am honoured to play a part in preserving and pro-

moting Hakka cuisine. Together with the Penang Kay Yin Fee Kon Association in Malaysia, we
proudly present the cookbook “The Chronicles of Hundred Flavours of Jiaying Hakka Cuisine”,

sharing the deliciousness of Hakka dishes far and wide.
While writing this book, I deeply appreciated the richness and uniqueness of Hakka cui-
sine. Dishes like salt-baked chicken, braised pork with preserved mustard greens and stuffed

tofu are more than just food -they carry memories of home, a respect for tradition and a love
for life. Each region and chef may prepare Hakka dishes differently and that diversity is part
of their charm. Any mistakes in this book are mine and I welcome feedback from experts and

fellow chefs.
Finally, I want to thank everyone who worked on this cookbook and the chefs who quietly
preserve the art of Hakka cooking.