Page 84 - hakka - Copy4
P. 84
■ 名菜故事
蕨菜是梅县人喜欢吃的野菜之一。每年春雷响起之时,人们便开始上山采摘。采摘回来的蕨
菜洗干净煮透后对半撕开,再放入流动水中浸泡几天再烹饪。山蕨菜晒干后可做汤料,有除
湿功效。酒糟配蕨菜是梅县的风味特色。许多梅县人在珠三角大城市开餐饮店,都会提供此
道菜肴,深受食客欢迎。
■ Dish Story
Bracken fern is a favourite wild vegetable among Meixian locals. Every spring, after the first thun-
der rolls, locals start harvesting bracken fern in the mountains. After cleaning and boiling them,
they are torned into halves and soak in running water for several days to maintain their tender-
ness. Dried bracken is often used in soups and is believed to have dehumidifying properties. Pairing
bracken fern with wine dreg is a traditional Meixian culinary feature. This dish is commonly found
in restaurants run by Meixian natives in large cities across the Pearl River Delta, where it is highly
popular with diners.
82