Page 16 - hakka - Copy4

■ 名菜故事
梅州的梅菜采用大菜为原料制作，与惠州梅菜有所不同。一种说法认为，梅菜是梅州本地生
产的菜干；另一种流传于其他客家地区的说法称，村中有一位名叫阿梅的姑娘，她制作的菜
干特别好吃，因此得名“梅菜”。梅城的梅菜制作工艺讲究，需经过烫熟及晾晒再蒸制，有
淡干和原味两种类型，各具特色。

■ Dish Story
Meizhou’s pickled mustard is made from large-leaf mustard greens, which distinguishes it from
the Huizhou’s version. One explanation is that “meicai” refers to dry vegetables produced locally in
Meizhou. Another explanation, popular in other Hakka regions, suggest that the name originated
from a girl named Amei in the village who made particularly delicious mustard. Meicheng’s pickled
mustard is made with meticulous craftsmanship, require scalding, sun-drying and then steaming. It
is available in two varieties, lightly dried and original flavours each with its own unique taste.

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