Page 74 - hakka - Copy4
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■ 名菜故事
每年春耕时节，田间地头随处可钓黄鳝，而清明前则是黄鳝最肥美的季节。客家人常用黄鳝
炒韭菜或面等。客家人炒黄鳝，是不清洗血水的，而且需预先煸炒熟透，也可一次锅炒成
菜。
■ Dish Story
During the spring plowing season, eels are abundant in the rice fields, and the period leading up to
Qingming is when eels are at their fattest and most flavourful. The Hakka often use eel to prepare
dishes such as stir-fry eels with chives or noodles. The Hakka do not rinse off the eel’s blood and
instead pre-fry the eel thoroughly before incorporating into the dish, although it can also be cooked
all in one go.
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