Page 82 - hakka - Copy4
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■ 名菜故事
每年冬至前后，客家人就张罗制作羊肉酒，药材铺也会提前专项备制药材料包售卖。根据客
家饮食习俗，羊肉酒焖煮后，还需要经过谷壳炙制和放置几天食用，味道更佳。
■ Dish Story
Every year around the Winter Solstice, Hakka families prepare goat meat wine. Herbal medicine
shops stock up in advance on special herbal packages for sale. According to Hakka culinary cus-
toms, after cooking the goat meat wine, it is traditionally roasted with rice husks and left to settle
for a few days before serving to enhance its flavour.
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