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■ 名菜故事：
焖糯米饭是客家人在冬至的传统梅食。糯米因黏性较强，食用过多不容易消化，因此制作时
常加入少量的粘米调节口感。在农村，用大铁锅和柴火焖饭是传统的烹饪方式，这种做法极
考验厨师对火候和手法的掌控。
■ Dish Story
Braised glutinous rice is a traditional Hakka dish enjoyed during the winter solstice. Due to its sticky
texture, glutinous rice can be hard to digest, so a small amount of regular rice is often mixed in
preparation balance the texture. In rural areas, cooking this dish in a large iron pot over a wood fire
is a customary practice which is a test of the chef’s skill in precise control of heat and technique.
