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■ 名菜故事：
客家人有饲养番鸭的传统，以备春节时食用。每逢入年架后，各家各户会宰杀几只番鸭，用
五香粉和食盐腌制后蒸熟，再挂起晾干。过年期间，将鸭肉切块复蒸上桌。坚硬的鸭头、鸭
脖、掌翼就用来煲萝卜汤，年味十足。
■ Dish Story
Hakka people have a tradition of raising Muscovy ducks in preparation for the Lunar New Year.
After the Lunar New Year approaches, each household slaughters a few ducks, seasons them with
five-spice powder and salt, steams them and then hangs them to dry. During the Lunar New Year
celebrations, the duck is chopped and steamed again before serving. The tougher parts, such as the
duck head, neck and wings, are used to make radish soup, adding to the festive atmosphere.
