Page 106 - hakka - Copy4
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■ 名菜故事
焖糯米饭是客家人在冬至的传统美食。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。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
to balance the texture. In rural areas, cooking this dish in a large iron pot over wood fire is a cus-
tomary practice which is a test of the chef’s skill in precise control of heat and technique.
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