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■ 名菜故事
客家人因地制宜，用木薯粉代替面粉制作外皮，以竹笋、菌菇、木耳等为主要馅料，包成饺
子状的笋粄，呈现浓厚的中原饮食文化印记。
■ Dish Story
The Hakka people substituting tapioca starch for wheat flour to make the dumpling wrapper. These
crescent-shaped dumplings stuffed with bamboo shoots, mushrooms and black fungus, bear a
strong imprint of Central Plains culinary culture.
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