Page 144 - hakka - Copy4
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■ 名菜故事
在兴宁叶塘镇一带，每逢岁末，当地村民会制作鲮鱼干，并放入陶瓷坛中，一层鱼一层酒
糟，层层覆盖后，密封发酵，待新年期间取出蒸制享用。这种传统制作在江西的客家菜中也
十分常见。
■ Dish Story
In the region of Yetang Town, Xingning, local villagers traditionally prepare dried mud carp at the
end of the year. They layer the fish and the wine dregs in ceramic jars, sealing and allowing them
to ferment. When the Chinese New Year arrives, the fish is steamed and enjoyed. This traditional
technique is also common in Jiangxi’s Hakka cuisine.
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