Page 1 - 嘉应客家百味志

嘉应客家百味志

嘉

应 The Chronicles of Hundred Flavours of Jiaying Hakka Cuisine

客
客家菜特点的形成，与客家人的生活环境、生活水平有很大关系。客家人早期既多聚居山高水冷地区，地湿雾重， 郭华群100道客家传统食谱
家
食物宜温热，忌寒凉，故多用煎炒，少吃生冷，在使用香辣方面更为突出，菜肴有“鲜润、浓香、醇厚”的特色。
出门即须爬山，生产条件艰苦，劳动时间长、强度大，需要较多脂肪和盐分补充大量消耗的热能，饮食以烹调山珍 100’s Traditional Hakka Recipes by Guo Hua Qun

野味见长，略偏“咸、油”。长期的迁徙流离及聚居地区经济发展滞后，客家人艰苦度日，就地取材，制备咸菜、 百
菜干、萝卜干等耐吃耐留的食物，家居可佐番薯饭并抑胀气，出门可配野菜充饥，这便形成了“咸、熟、陈”的特 味

点。从上述特点的形成，也可见客家人适应环境能力特强，并创造了有特色的饮食文化。
志
The formation of the characteristics of Hakka cuisine has a lot to do with the living environment and living standards of the
Hakka people. In the early days, the Hakka people mostly lived in areas with high mountains and cold water. The ground was
wet and foggy. Food should be warm and hot, and cold food should be avoided. Therefore, they used frying more often and
less raw and cold food. They were more prominent in the use of spicy food. The dishes were “fresh, moist and fragrant”, with
mellow characteristics. When you go out, you have to climb mountains. The production conditions are difficult, the labor hours
are long and the intensity is high, and more fat and salt are needed to supplement the large amount of heat energy consumed.
The diet is good at cooking wild game, which is a little salty and oily. Due to long-term migration and the lag in economic devel-
opment in concentrated areas, Hakka people live a hard life and use local materials to prepare pickles, dried vegetables, dried
radish and other durable foods. They can be eaten with sweet potato rice at home, suppressing flatulence, and served with
wild vegetables when going out. Satisfy hunger, which forms the characteristics of “salty, ripe and old”. From the formation of
the above characteristics, it can also be seen that the Hakka people have a strong ability to adapt to the environment and have
created a unique food culture.
郭
华
群
著

槟
榔
屿
嘉

应
会
馆
ISBN 978-629-95462-0-7 槟榔屿嘉应会馆出版
槟 榔 屿 嘉 应 会 馆 出 版 出
PUBLISHED & PRINTED IN MALAYSIA Published by Penang Kar Yin Fee Kon Association
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