Page 144 - hakka
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■ 名菜故事：
在客家地区，萝卜丸通常蒸制后直接上桌。而兴宁地区的特色作法是蒸熟后再煎金至黄色，
随后加入二汤制成砂煲菜，使这道菜层次更丰富和风味更独特。
■ Dish Story
In the Hakka region, radish balls are typically steamed and served directly. However, in Xingning,
a distinctive method involves frying the steamed radish balls until golden brown before, then sim-
mering them in a light broth in a clay pot. This method adds layers of texture and enhances the
flavour.
