第一篇 客家酿三宝

Hakka brewed three treasures

Antor:：Wei Yanlin ,Wu Jiatong ,Chen Shina

The traditional three

treasures of Hakka brewing

generally refer to stuffed tofu,

stuffed eggplant and stuffed

bitter gourd. With the change of

people's eating habits and

lifestyle, the three treasures of

Hakka brewing are far more than

these three, and later developed

into stuffed mushroom, stuffed

chili, stuffed egg, etc.

Stuffed vegetables are a

special practice in Hakka cuisine.

Usually, meat dishes are used as

fillings to fill vegetarian dishes. It

pays attention to the original

flavor of meat and vegetables. In

this way, meat and vegetable

dishes are naturally fused

together, and the fragrance of

vegetable dishes is perfectly

matched with the flavor of meat

dishes.

There is a legend about

Hakka's stuffed tofu. It is said that

a long time ago,

five Chinese and a

Xingning man were

sworn brothers. Later, there was

a conflict when ordering food,

one wanted pork and the other

wanted tofu.

In the three treasures, the filling

is simple:

(1) Prepare pork with red onion,

egg and fat and thin;

(2) Chop pork and shallot into

mince;

(3) Add the minced meat into the

egg white, add the appropriate

amount of salt, chicken powder,

soy sauce seasoning;

(4) Dig out the bag of the washed

bitter melon and cut it into

sections; Hollow out a small hole

in the middle of tofu; Eggplant

cut diagonally in the middle

leaving a knife edge;

(5) Stir the meat into the material;

(6) After it is finished, the three

treasures can be put in a pan and

slightly fried on both sides;

(7) Fry it well and steam it on a

plate. The essence of Hakka's

three treasures is the fusion of

meat and vegetables.

Without the spiced meat

filling, the

red onion

easily brings

out the meat's umami flavor, and

this dish is a perfect combination

of color, flavor and meat and

vegetables. If the brewed good

Sanbao in tile pot cooked, the

taste will be more gamey.

客 家 酿 三 宝

作者: 魏燕玲、吴佳桐、陈仕娜

传统的客家酿三宝一般指的是酿豆腐、酿茄子和酿苦瓜。随着人们饮食习惯和生活方式的

改变，客家酿三宝远远不止这三种，后面发展为酿冬菇、酿辣椒、酿鸡蛋等。

酿菜是客家菜中特有的做法，通常它会用到荤菜作为馅料填入素菜里面，讲究荤素搭配

的原汁原味，在馅料上不会加入过多的香料去调配，而是利用葱姜来提取馅料的鲜香。这样

的做法把荤菜和素菜浑然天成地融合在一起，素菜的清香和荤菜的味道完美搭配。

客家的酿豆腐有个传说，相传很久以前，一个五华人和一个兴宁人是结拜的好兄弟，后

来因为在点菜的时候出现了矛盾，一个要吃猪肉，一个要吃豆腐，后来，聪明的饭店老板想

出了一个两全其美的办法，制作出了酿豆腐，表现了客家人的智慧和深厚的客家饮食文化。

而酿三宝中，馅料制作也很简单：

（1） 准备红葱头、鸡蛋清和肥瘦相间的猪肉；

（2）将猪肉和红葱头剁成肉馅；

（3）剁好的肉馅加入蛋清抓匀，加入适量的盐、鸡粉，酱油调味；

（4）将洗干净的苦瓜挖去囊，切段；豆腐中间挖空一小口；茄子斜切中间留刀口；

（5）将搅拌均匀肉馅酿进材料里；

（6）酿好之后可将三宝放在平底锅稍微煎香两面；

（7）煎香之后再放在盘子里大火蒸熟即可。

客家酿三宝的精髓在于肉与菜的融合，没有多加香料调配的肉

馅，红葱头就能轻易地将肉的鲜味提出来，同时这道菜也是一道具

备色香味荤素搭配的最佳菜肴。如果将酿好的三宝放在瓦煲里煲熟，

味道会更野味

第二篇 五指毛桃鸡

Hakka cuisine —— five-finger hairy

peach chicken

Author: Qiu Jinru, Li Xinno, Tang Wenying

Five fingers peach chicken is a

famous dish in Guangdong

Heyuan region, many relatives and

friends together party can always

see it, and five fingers peach is not

peach, because of its leaves look

like five fingers, and leaves long

fine hair, fruit ripe like peach

named, it has a rich coconut

fragrance, has always been

Heyuan people often use delicious

ingredients.

The five-finger

peach chicken is

cooked in various

ways, can be baked

or boiled soup. Today we are going

to introduce the five-finger peach

baked chicken:

First of all, we should prepare

the materials are: five-finger peach,

chicken, sauce (ginger, salt, pepper,

oyster sauce, peanut oil), garlic,

soy sauce.

The five-finger peach is

cleaned and then soaked for 40

minutes, which is easier to taste

when cooking later. Mix the

chicken with the sauce and

marinate for 20 minutes. The

soaked five-finger peach is dried

with a kitchen paper towel.

The specific operations are

performed as follows:

1. Add the right amount of oil

in the wok, fry the five-finger

peach, add garlic and stir fry for a

while.

2. Pour in the marinated

chicken and spread the chicken

flat, not folded together.

3, do not need to add water,

small fire first boil for 6 minutes,

the chicken will squeeze out a lot

of water.

4. After cooking for 6 minutes,

pour in soy sauce, mix well and

bake for 10 minutes.

5. The chicken needs to be

mixed to prevent sticking in the

pot, cover the pot and pour a circle

of rice wine to increase the

fragrance, and bake for another 4

minutes on medium heat.

So a simple but also attractive

taste buds finger peach baked

chicken is ready. The chicken is

really fragrant and delicious, the

meat is very tender, the chicken

skin is slippery. This taste will also

be engraved in

the hearts of

every Hakka

people.

客家美食——五指毛桃鸡

作者：丘锦如、黎信诺、唐文英

五指毛桃鸡是广东河源地区盛名的一道菜

品，不少亲友相聚的宴会总能见到它的身影，而

五指毛桃并不是桃，因其叶子长得像五指，而且

叶片长有细毛，果实成熟时像毛桃而得名，它具

有浓郁的椰子香味，一直以来都是河源人民经常

用到的美味食材。

五指毛桃鸡的烹饪方法多种多样，可焗可煮可煲汤。今天我们要介绍的是五

指毛桃焗鸡：首先我们要准备的材料有：五指毛桃、鸡肉、酱料（姜丝、盐、胡

椒粉、蚝油、花生油）、蒜粒、酱油。

五指毛桃清洗干净后再浸泡 40 分钟，后续烹饪的时候才比较容易出味。鸡

肉加入酱料抓拌均匀后腌制 20 分钟。浸泡后的五指毛桃用厨房纸巾吸干水分。

具体操作如下：

1、锅里加入适量油，把五指毛桃小火炒香，炒香后加入蒜粒翻炒一会。

2、倒入腌好的鸡肉，把鸡肉摊平，不要叠在一起。

3、不需要加水，小火先煮 6 分钟，鸡肉就挤出不少水分啦。

4、小火煮完 6 分钟后，淋入酱油拌均匀小火再焗 10 分钟。

5、鸡肉需要翻拌一下防止粘锅，盖上锅盖后淋一圈米酒增香，中大火再焗 4 分

钟就可以了。

就这样一道朴实无华却又勾人味蕾的五指毛桃焗鸡

就做好了。鸡肉这样做真的又香又好吃，肉质还很嫩，鸡

皮吃起来都是滑溜溜的。这个味道也将映刻在每一位客

家人的心中。

第三篇 梅菜扣肉

Meigan Cai cooked with pork

Zeng Haiyan ,Wu Xuemei

According to legend, there

was a lady named Lu who was

farming in the wilderness, and

the children around her were

hungry. At this time, a fairy

appeared from the sky to

comfort her

and took out

a bag of

rapeseed.

The maiden

asked, \"What

is your name?\" The fairy replied:

\"Guang aid the people, how

hard to repay, surname Mei is

also.\" Lady Lu went home and

planted the rapeseed with her

husband according to the

wishes of the fairy. After a few

days, the seeds sprouted and

the leaves came out. In the

twelfth lunar month, the

vegetables grew big and fat, and

they were boiled, sweet and

tender and delicious. Close

friends after that, busy to find

out, Mrs Lu, is the plum fairy to

send food, called \"plum

vegetables\". After the

introduction of relatives and

friends, soon widely planted.

After the harvest, the people

lived aprosperous life. Since

then, the Hakka people have

had plum vegetables.

Let's take a look at how to

make pork with plum

vegetables, shall we：

Ingredients:

Pork Belly, Plum

Vegetables, Scallion, ginger and

garlic, millet pepper, light soy

sauce, dark

soy sauce, oyster

sauce,Laoganma Black Bean

sauce, Recipe:

1． Put the pork belly in

cold water and cook it with

spring onion and ginger cooking

wine until chopsticks can be

easily inserted and removed.Use

a kitchen paper towel to dry the

grease and water on the surface,

prick the eyes with a toothpick,

and wipe with dark soy sauce.

2． Pour the pork skin into

the pot, cover the pot, open fire

and fry until browned, remove

and soak the tiger skin in cold

water for 10 minutes.

3． Dried plum vegetables

in advance soak clean, chop, pot

without oil into dried plum

vegetables, dry water Sheng Qi

out.

4．Pan pour oil stir fry

ginger garlic millet pepper, pour

the dried vegetables stir fry with

a tablescoop light soy sauce, a

tablescoop dark soy sauce, a

tablescoop oyster sauce, a

tablescoop laoganma black

bean sauce, a little salt stir fry

evenly.

5． Sliced pork belly, skin

side down into the bowl, put the

fried.

梅菜扣肉

作者：曾海燕 吴雪媚

相传，有个姓卢的娘子正开荒种

地，身边的小孩饥肠辘辘。这时有个仙

女从天而降，安慰娘子，并拿出一包菜

籽。娘子问：“姓甚名谁。”仙女答：“广

济苍生，何劳报答，姓梅是也。”卢娘子按照梅仙女的意旨，回家和

丈夫把菜籽种下，精心耕耘，过了些日子，菜种就发芽出叶，到了

腊月时，菜长得又大又肥，采来煮食，鲜甜嫩滑，分外可口。亲朋

好友得知后，忙来探个究竟，卢夫人道，是梅仙女送的菜种，就叫

“梅菜”吧。此后经亲朋好友引种，很快广为种植。丰收后，老百姓

生活过得红红火火，客家人从此有了梅菜。

下面我们来看看梅菜扣肉怎么

做吧:

食材: 五花肉、梅菜、葱姜

蒜、小米椒、生抽、老抽、蚝油、

老干妈豆豉、做法:

1.五花肉冷水下锅加葱姜料酒

煮至筷子能轻松插入捞出。用厨房

纸巾擦干表面油脂和水分，用牙签

扎眼，抹上老抽。

2 .锅倒油猪皮朝下放入，盖上

锅盖，开火炸至焦黄色，捞出放入冷水中浸泡 10 分钟起虎皮。

3.梅干菜提前浸泡清洗干净，切碎，锅不放油倒入梅干菜炒干

水气盛出。

4.锅倒油炒香姜蒜末小米椒，倒入梅干菜翻炒加 1 勺生抽，1 勺

老抽，1 勺蚝油，1 勺老干妈豆豉，少许盐翻炒均匀。

5 .五花肉切片，皮朝下摆入碗中，放上炒好的梅干菜压紧，上

锅蒸 1 小时(或放入高压锅蒸 20 分钟)倒扣入盘中即可。

第四篇 客家盐焗鸡

Hakka cuisine——Salt Backed Chicken

Author：Lin Ya，Li Zhihuang

Salt Baked Chicken is a

traditional dish of Han nationality,

which has been famous for a long time

in Guangdong. It is also one of the

signature dishes of the local Hakka in

Guangdong. It

belongs to the

Hakka cuisine

of Guangdong cuisine. Popular in

Shenzhen, Huizhou, Heyuan, Meizhou

and other places in Guangdong

Province, it has become a classic dish

with a high reputation at home and

abroad, especially in the overseas

areas where Guangdong overseas

Chinese are concentrated. Salt baked

chicken is delicious because of its

unique flavor, because of its delicious

flesh, because of its crispy skin, but

also because of its yellowish color,

people can't help but want to eat more.

So how do you make this classic treat?

1. Put a small amount of water in the

wok, put salt to heat, put mashed sand

ginger stir evenly, take out, divided

into 3 small dishes, each dish add lard

for serving. Mix lard, fine salt, sesame

oil and monosodium glutamate into

flavor juice, brush a piece of reverse

yarn paper with peanut oil and set

aside.

2. Slaughter

the chicken,

remove the

viscera, wash,

dry, wipe the chicken cavity with a

small amount of salt, add ginger,

scallion, star anise, then wrap with

unbrushed gauze paper, and then

wrap with oil brushed tinfoil, put the

wrapped whole chicken into the fried

hot salt, and gently bake for 2 to 3

hours.

Baked salt chicken is golden

in color, with a special \"salt flavor\". The

best way to taste salt baked chicken is

to tear it by hand. When the chicken is

out of the pot to cool, remove the

bones, tear the chicken into about 5cm

long strips, chicken skin cut into small

pieces, then

put on the

plate. Now,

in addition

to salt baked chicken, salt baked

chicken wings and salt baked chicken

feet are also gradually derived.

客家盐焗鸡

作者：林雅，李志煌

盐焗鸡是广东久负盛名的一道汉

族传统佳肴，也是广东本地客家招牌菜

式之一，属于粤菜系——客家菜。流行

于广东深圳、惠州、河源、梅州等地，

现已成为享誉国内外的经典菜式，特别是在广东籍华侨集中的海外地

区久负盛名。盐焗鸡的美味在于其风味独特，在于其骨肉鲜香，在于

其皮脆肉嫩，更在于其色泽微黄，让人忍不住想要多吃几口。

那么如何做出这道精典的美食呢?

1.炒锅放小水，放精盐烧热，放入捣碎的沙姜搅拌均匀取出，分 3 小

碟，每碟加入猪油供佐食。将猪油、精盐和芝麻油、味精调成味汁，

反纱纸一张刷上花生油待用；

2. 将鸡宰杀，除去内脏，洗净，晾干，用少量精盐擦匀鸡腔，放入姜、

葱、八角末，然后用未刷油的纱纸裹好，再包上已刷油的锡纸，把包

好的整只鸡放入炒过的热盐中，用文火焗 2～3 小时即可。

焗好的盐焗鸡色泽金黄，带有一股

特别的“盐香”。品尝盐焗鸡最酣畅淋漓

的吃法，就是手撕。等鸡出锅放凉，拆

骨，将鸡肉撕成约 5 厘米长的小条，鸡

皮切小块，再装盘上席。现在，除了盐

焗整鸡，渐渐地也衍生出了盐焗鸡翅、盐焗鸡爪。

第五篇 客家萝卜粄

Hakka Radish Board

Author：Zhong Yang，Xie Donghua, Zeng Huina

Radish dumplings，It is

said that Hakka people,

originally residing in

WheiZhuang area in North

China thousands of years ago,

focus on steamed rice,

dumplings and noodles. After

moving south, rice is limited

to rice farming environment

and changed into rice, rice

flour is made into northern

rice dumpling to recall

ancestors and reduce

nostalgia, so it looks like

a very large dumpling.

The practice of radish

dumplings：

1,radish wash, Sassafras

Sassafras into fine.

2. Put the radish shreds

in the pan, add a little

water over the radish, blanch

them with high fire until

they are cut off, remove them

and drain the water.

3, stir fry bacon, lean

meat, add a small amount of

light soy sauce, oyster sauce

seasoning, aroma out, put the

meat up.

4. Heat the wok, bake the

shrimps, add the garlic and

celery and stir fry.

5. Add back the meat, the

dried radish shreds, and the

white pepper to taste.

6. Stir the above evenly

and put them up for filling.

7. Stick rice flour and

glutinous rice flour

together with cleaned

mugwort leaves, add water,

stir well, and form a batter

that cannot flow.

8. Line the drawer with

cleaned banana leaves, put

the dough on and steam it for

20 minutes.

9. Remove dough while it

is hot and knead repeatedly.

10, While hot, divide

into small dosage, cover with

filling, placed on the clean

tree pineapple leaves.

11. Steam on the stove

for 20 minutes.

Hakka people making

\"rice dumplings\" are usually

different in different order,

such as green dumpling in New

Year, green dumpling on tomb

sweeping day and winter

solstice. So Hakka people

have their own sense of

ceremony on every day. Being

a stranger alone in a strange

country, Hakka wanderers

think again on winter

solstice, which is probably

the most true reflection of

their mood on this day, green

dumpling rich in hometown

will be missed no matter

where they are. Only after

eating green dumpling, it can

be considered winter in a

true sense.

客家萝卜粄

作者：钟洋，谢东花，曾慧娜

萝卜粄（bǎn），据说由千百年前客家人原为华北麦作区居民，以

馍、饺子、面条等面食为主，南迁后限于稻作环境，改成食米，便以

米粉做成北方面食来借此追怀祖先及解思乡情，于是萝卜粄看起来就

像超大号的饺子。

萝卜粄的做法：

1、萝卜洗干净，用檫子檫成细丝。

2、萝卜丝放锅里头，加稍没过萝卜的水，

用大火焯至断生，捞起来，沥干水分。

3、锅里翻炒腊肉、瘦肉、加少量生抽、蚝

油调味，香气出来后，把肉类盛起来。

4、热锅、烘香虾皮，加入青蒜、芹菜翻炒。

5、把肉重新加进去，沥干水分的萝卜丝也加进去，白胡椒加进去调

味。

6、以上都翻炒均匀后，盛起来备用做馅料。

7、粘米粉和糯米粉连同洗干净的艾叶，加入清水，搅拌均匀，和成

不能流动的面糊即成。

8、蒸屉里，铺上洗干净的芭蕉叶，把面团放上

去，大火蒸个 20 分钟。

9、面团趁热取出，反复揉搓。

10、趁热分成小剂子，包上馅料，置于洗干净的树菠萝叶子上。

11、上炉蒸 20 分钟就成了。

客家人做“粄”通常是有时令之分的，例如过年蒸甜粄，清明做

艾粄，冬至做萝卜粄等，所以客家人过每一个节日都有自己的仪式感。

独在异乡为异客，每逢冬至倍思“粄”，这

恐怕是广大归期未归的客家游子在冬至这

一天最真实的心情写照了，外出的游子无论

身在何方，都会怀念满含家乡味道的萝卜粄，

也只有吃过萝卜粄才算得上是真正意义上

的过冬。

第六篇 韶关翁源三华李

Shaoguan Wengyuan Sanhua Li

Authors: Lin Xiaojie, DAI Yangwen, Luo Yiting

Shaoguan Wengyuan

Sanhua plum fruit has a red skin

and red flesh, with a bright color

and thick flesh. The flesh is crisp,

sour, sweet, and delicious, with a

fragrant aroma. The flavor and

quality are excellent, and the

nutritional value is high. Sanhua

plum has a good maintenance

effect on liver diseases. When

Sun Simiao, a famous doctor of

the Tang Dynasty, evaluated the

Three Hua Li, he once said, \"Liver

diseases should be treated with

food.

Production situation of

Shaoguan Wengyuan Sanhua

plum.

By the end of 2000, the

planting area of Sanhua plum in

the county had exceeded 13800

acres. In 2013, the planting area

of Sanhua plum reached over

200000 acres, with an annual

output of 100000 tons and a

value of 350 million yuan. It is the

largest Sanhua plum production

base in Guangdong Province and

is known as the \"First Town of

Sanhua Plum in China\".

The climatic conditions of

the production area of Sanhua

plum in Wengyuan, Shaoguan.

Wengyuan County is

located above the Tropic of

Cancer, with four distinct seasons,

which is very suitable for the

normal needs of the growth,

development, flowering and

fruiting of the fruit trees of

Sanhua plum. The production

areas are mostly located on both

banks of the river, and gardens

are built in valleys and nests. At

night and in the morning, the

orchards are shrouded in mist

and high humidity, which is

extremely conducive to the

division and growth of plum fruit

flesh cells.

At the same time, Sanhua Li

has high requirements for water

quality and soil quality.

The main planting areas of

Jima plum

and Dami

plum are

distributed

on the

slopes and valley basins on both

sides of the middle and upper

reaches of the Wujiang River.

This area is characterized by

undulating mountains, dense

forests, abundant mountain

springs and streams, and clean

air. The soil in Sanhua Village and

several neighboring villages in

Longxian Town is a typical type

of black lime soil. The loam in this

area is the surface soil developed

by weathering limestone, rich in

calcium ions and organic matter,

which is conducive to the good

absorption of nutrients by plum

tree roots; It is also an important

reason for the high sweetness of

the soluble solids in the fruits of

Sanhua plum produced in this

area.

Shaoguan Wengyuan

Sanhua Li is truly worth a try, and

we look forward to your taste.

韶关翁源三华李

作者：林小洁，戴杨雯，罗倚婷

韶关翁源三华李果红皮红肉，色质艳丽，个大肉厚，肉质爽脆，

酸甜可口，气味芳香，风味品质极佳，营养价值高。三华李对肝病有

较好的保养作用。唐代名医孙思邈评价三华李时曾说：“肝病宜食之”。

韶关翁源三华李生产情况。

到 2000 年底止，全县的三华李的种

植面积有 13800 多亩。2013 年，三华李

种植面积已经达 20 多万亩，年产 10 万

吨，产值 3.5 亿元，是广东省最大的三华

李生产基地，号称“中国三华李第一镇”。

韶关翁源三华李产地的气候条件。

翁源县地处北回归线以上，气候四季分明，季节明显，很适合三

华李果树生长、发育、开花挂果的正常需求。产区多在河边两岸，山

谷窝地建园，夜间清晨果园多雾气笼罩，湿度大，极有利李果果肉细

胞分裂生长。

同时三华李对水质和土质要求高。

鸡麻李、大蜜李主要种植区域分布在滃江河中上游两岸山坡地、

山谷盆地。这一带群山起伏连绵，林木

茂密，高山山泉、溪流水资源丰富，空

气洁净。龙仙镇三华村及邻近几个村

的土壤是典型的黑色石灰土类型，这

一带的壤土，是石灰岩风化发育的表

层土壤，富含钙离子，有机物质丰富，

有利于李树根系对营养元素的良好吸

收；也是这一带出产的三华李果实中的可溶性固形物，甜度高的一个

重要原因。

韶关翁源三华李真的值得一尝，期待你的品尝。

第一篇 小吃

Sugar onion pancake

1: Foil cake roll sugar onion, also known as

sugar onion pancake, is a traditional

Chaoshan snack, is the taste of childhood in

many people's memory, its sweet taste is a

sweet fragrance that people will miss in their

sleep. In the modern refined candy flooding

the market, let's listen to the shouts of the

old men and women, to revisit this ancient

local candy.

2: Sugar

onion

pancake is

composed

of a layer of

round

pancake

and a long

strip of

sugar

onion.

Sugar

onion is

made of maltose. It is called sugar onion

because it looks like green onion. Sugar

onion is a long strip. The pancake crust is a

thin skin formed by rubbing the batter on the

stove, which becomes a pancake that can be

wrapped in the sugar onion. People in

Chaoshan area, when eating sugar onion like

to sprinkle sesame, peanuts, a small number

of areas of people like to add coriander in it.

The delicious sugar onion with sesame seeds

is sweet and crisp, remember to serve with a

good pot of tea.

3: (1): The required raw materials are as

follows: two layers of filling and skin. The

filling is made from maltose and sugar, and

the skin is a round flour cake baked in a hot

pan: The practice is as follows

① sugar off

② Throw sugar

③ Pull sugar

④ slicing

⑤ Fry the pancake

⑥ Pack sugar onion

糖葱薄饼

1：糖葱薄饼，是一道潮汕传统小吃，是很多人

记忆中的童年味道，它的甜味是一种让人在睡梦中

还会想念的甜香。

在现代精制糖果充

斥市场下，让我们

听着走街串巷的大

爷大妈的吆喝声，

重温一下这种古老

的乡土糖果。

2：糖葱薄饼是由

一层圆形的薄饼和

长条状的糖葱组成。

糖葱是由麦芽糖做

成，因其外形似葱，

所以被称为糖葱，糖葱是长条状的。而薄饼皮则是

用面糊在炉上擦过形成的薄皮，烙熟后就成了可以

包裹糖葱的薄饼。潮汕地区的人们，在吃糖葱时喜

欢在其中撒上芝麻、花生碎，有小部分地区的人们

喜欢在其中再加上香菜。美味的糖葱配上芝麻，口

感甜脆，记得可以配上一壶好茶。

3：（1）：所需原料如下：薄饼分馅和皮两层。

馅由麦芽糖和糖等加工而成，皮就是在热锅中烙熟

的圆形面饼

（2）：做法如下

① 熬糖

② 甩糖

③ 拉糖

④ 切割

⑤ 煎制薄饼

⑥ 包糖葱

作者：吴敏璇、林蓓臻、吴慧桐

第二篇 主食

Beef kway teow

Beef kway teow is a famous food in

Chaoshan area, Guangdong province, and

beef Guo is also famous for Shantou beef

Guo and Puning beef Guo. Chaoshan people

are called beef bun for short, which can be

eaten in Chaoshan area and Chaoshan beef

shops in the Pearl River Delta. The bright

green kale, tender beef slices and the

scalding kway bun at the entrance are

beautifully matched, creating a taste that

people will never forget. It's really delicious.

Its practice is as follows:

1. Season beef with soy sauce and sand

tea sauce, add a little water, cornmeal and oil

and mix well for later use;

2. Wash the kale and cut it into small

pieces;

3. Boil boiling water, scald the kway teow

and drain it for later use;

4.heat the oil pan, first fry the kale, and

then quickly fry the beef;

5.pour beef and kale on the kway teow,

and add sand tea sauce to taste according to

personal taste.

牛肉粿条

牛肉粿条是广东潮汕地区著名的美食，而牛肉

粿又以汕头牛肉粿和普宁牛肉粿闻名。潮汕人简称

牛肉粿，在潮汕地区和珠三角的潮汕牛肉店都可吃

到，鲜绿的芥蓝，加入嫩嫩的牛肉片，还有那入口

滚烫的粿条，绝妙的搭配，营造出让人念念不忘的

口味，真是美味可口。它的做法如下列所示:

1、牛肉用生抽、沙茶

酱调味，加少许水、生粉、

油拌匀备用；

2、芥兰菜洗净切小段；

3、煮开水，下粿条烫

熟捞干备用；

4、烧热油锅，先炒熟

芥兰菜，再快速炒熟牛肉；

5、把牛肉、芥兰菜淋

在粿条上即可，视个人口味再加入沙茶酱调味。

作者：洪丹婷 郑家丽 郑佳颖

第三篇 糕点

Mung Bean Cake

Chaoshan Mung Bean Cake tastes sweet

but not greasy, the crust is fluffy and crisp,

the Mung Bean filling is fine and dense,

sweet and soft waxy. It can be said that the

more you eat, the more delicious it is.

Among them,

Huilai Mung Bean

Cake is popular

with most people,

and it is a specialty

of Chaoshan that

people like to buy.

In the wedding or

festival, you can also see the figure of it.

Mung Bean Cake with fine material,

production is exquisite, for its crisp skin

entrance is melting, filling heart ice sweet

and famous.

Mung Bean Cake is suitable for both

young and old. Its crust crisp flavor, filling can

be varied, so that you eat a mouthful will feel

reluctant to return, is the top pastry in the

cake.

绿豆饼

潮汕绿豆饼口感香甜而不腻，饼皮蓬松酥脆，

绿豆馅细腻绵密，清甜软糯，越吃越好吃。

其中惠来绿豆饼受到大部分人的喜爱，是人们

喜欢购买的潮汕特产。在婚嫁或喜庆节日中，也能

见到绿豆饼的身影。绿豆饼用料精细，制作讲究，

以其酥皮入口即融、馅心冰甜而闻名。

绿豆饼老少皆宜，食之口齿留香。 其饼皮酥

香，馅料可多样，香味浓郁，让你吃上一口便觉得

流连忘返，是饼食中的佼佼者。

作者：卢秀玉 林晓雪 吴冰琼

第四篇 生腌

制作人：陈瑞月 徐婉玲 庄惠媚

Chen Ruiyue Xu Wanling Zhuang Huimei

Marinated Prawns

腌濑尿虾

腌濑尿虾

1、The whole dish is clear but not bland, fresh

but not fishy, tender but not raw; although with

shell, it is still very flavorful and smooth; remove

the head of shrimp, then a suck, instantly shrimp

meat and shrimp shell perfectly detached.

2、I ngredients: 15 Seta shrimps, 25g minced

garlic, 15g minced ginger, 15ml stock, 5g chili

sauce, 15ml soy sauce, 20ml vinegar, 20g

coriander, one teaspoon each salt and chicken

essence.

3、Preparation process:

①cut the Settsu shrimp into three pieces, wash

them and put them in a basin, put salt to taste

and sterilize them, and stir them for 5 minutes;

② except for coriander the rest of the

ingredients are then mixed in another bowl

and stirred to make a dripping sauce, all sealed

with plastic wrap and placed in the refrigerator;

③30 minutes after all removed, squeeze out the

brine from the prawns, put the dripping sauce

into the mix again,

and again put into the refrigerator to

marinate, the time according to

personal taste;

④ take out when sprinkled with

coriander can be.

4、Raw pickled wrasse urine shrimp

is a delicious and nutritious snack that

not only tastes good, but also has many

benefits. Wrasse urine shrimp is rich in

protein and various minerals of seafood,

raw pickled wrasse urine shrimp in chili

and garlic have good antibacterial and

anti-inflammatory effects. In addition,

raw pickled wrasses urine shrimp are

also rich in vitamin A, vitamin E and zinc,

which help protect eyes and enhance

immunity.

1、整道菜清而不淡、鲜而不腥、嫩而不生；

虽然带壳，但依旧很入味，口感滑嫩；摘

掉虾头，然后一吸，瞬间虾肉与虾壳完美

脱离。

2、原料：濑尿虾 15 只、蒜末 25 克、姜

末 15 克、高汤 15 毫升、辣椒酱 5 克、酱

油 15 毫升、醋 20 毫升、芫荽 20 克、盐

和鸡精各一茶匙。

3、制作过程：

①濑尿虾切成三段，洗净后放进盆里，放

盐入味和杀菌，搅拌 5 分钟；

②除芫荽外其余配料再用另外的盆混成搅

拌做成淋汁，都用保鲜纸密封放进冰箱；

③30 分钟后全部取出，把濑尿虾的盐水挤

出，淋汁放进去重新搅拌均匀，再次放进

冰箱腌制，时间据个人口味自定；

④取出时撒上芫荽即可。

4、生腌濑尿虾是一道美味又营养的小吃，不仅味

道好，还有很多好处。濑尿虾是富含蛋白质和各

种矿物质的海产品，生腌濑尿虾中的辣椒和大蒜

则有很好的抗菌消炎作用。此外，生腌濑尿虾还

富含维生素 A、维生素 E 和锌等营养元素，有助

于保护眼睛、增强免疫力。

第五篇 贡品

Peach-shaped Kueh

（1）Origin：Peach-shaped Kueh, also

known as Png Kueh, is the most commonly

used tribute in Chaoshan. It got its name

because it was shaped like a peach. Peach

fruit symbolizes longevity, so the production

of Peach-shaped Kueh reflects the wish for

blessings

and

longevity.

Home of the

red yeast

peach, a

symbol of

good luck

and

happiness.

It's a strong

home for

everyone in

Chaoshan.

（2）Moral: Firstly, red is the auspicious

color in Chaoshan people's mind, which

implies a prosperous life and the intention of

exorcising evil. Secondly, it has the word

“Longevity” printed on it, with the

intention of praying for a long life for a

hundred years.

（3）Custom: In Chaoshan, every year

eight festival, almost every household to do

the Red Peach Kuai worship ancestors and

gods. Such as Chinese New Year, the first day

of the 10th, Lantern Festival, out of the

garden, double ninth festival, thank God,

Wedding Red Matter, new house and other

festive events.

（4）Fillings: There are common

glutinous rice mushroom rice fillings, taro

peanut fillings, salty mung bean fillings and

other tastes.

红桃粿

（一）来源：红桃粿又名红曲桃，是广东潮汕最常

用的贡品。因为形状像桃果而得名。桃果象征长寿，

因此制作桃粿反映祈福祈寿的愿望。家乡的红曲桃，

象征着吉祥如意和幸福美满。它是每个潮汕人浓厚

的家乡情结。

（二）寓意:一是红色为潮汕人心目中的吉祥颜色，

暗喻生活红红火火，且也有驱邪纳吉之意；二是粿

面印有“寿”字，有祈求长寿百年之意。

（三）习俗：在潮汕，凡时年八节，几乎家家户户

都要做红桃粿祭拜祖先和神祇。如过年、正月初十、

元宵节、出花园、

重阳节、谢神、

新婚红事、新屋

入伙等节日喜

事。

（四）馅料:常

见的有糯米香

菇饭馅、香芋花

生馅、咸绿豆馅

等各式各样的

口味。

作者：许晓晴 周丹敏 戴如玲

1

广式早茶——虾饺

Cantonese morning tea——Shrimp dumpling

虾饺是广东省广州市的一种特色小吃，属于

粤菜系，传统的虾饺是半月形、蜘蛛肚共有十二

褶的。味道鲜美爽滑，美味可口。虾饺色泽洁白

晶莹，饺子形态美观，胚皮口感柔韧，馅心鲜美

可口。

Shrimp dumplingis a special snack in

Guangzhou, Guangdong Province. It

belongs to Cantonese cuisine. The

traditional shrimp dumpling is half moon

shaped with twelve folds of spider belly. It's

delicious and smooth and delicious. Shrimp

dumpling color white crystal, beautiful

dumpling shape, soft texture, delicious

filling.

主要食材:生虾肉，猪油，澄粉，淀粉，

葱，菠菜，鸡蛋，姜末。

Main Ingredients: Raw shrimp meat,

lard, wheat starch, starch, green onion,

spinach, egg, minced ginger.

2

制作过程:

1、首先把菠菜洗好切碎过一下开水，再捞

出把水去掉；

2、鸡蛋炒熟并在炒时勤搅动让炒出来的鸡

蛋碎一些；

3、准备好葱和姜，要切碎；

5、把这些准备好的都放入盆中加 4、明虾

去皮切大段；

入盐、料酒、食用油；

6、澄粉一定要用开水和面。和好后揉面时

最好加入些猪油；

7、再切成小挤子；取一个挤子放到面板上，

用刀在挤子上一压就成了饺子皮了；

8、把调好的馅放在压好的皮上；

9、就像包饺子一样包起来，把包好的虾饺

入 蒸 锅 蒸 7-8 分 钟 就 可 以 了 。

Production process:

1, first of all, wash the spinach and chop

the boiling water, and then remove the

water;

2, eggs cooked and stir frequently when

frying to make fried eggs broken some;

3. Prepare the scallions and ginger,

chopped;

4. Peel and cut prawns into large

sections;

5, put these ready into the pot with salt,

cooking wine, cooking oil;

6, clear powder must use boiling water

and noodles. After kneading noodles, it is

best to add some lard;

7, then cut into small squeeze; Take a

3

squeeze on the panel, with a knife in the

squeeze on a pressure to become dumpling

skin;

8, put the good filling on the pressed skin;

9. Wrap the shrimp dumplings as you

would dumplings, and steam them for 7-8

minutes.

营养价值:

虾肉具有味道鲜美、营养丰富的特点，其中

钙的含量为各种动植物食品之冠，特别适宜老年

人和儿童食用。还含微量元素硒，能预防癌症。

Nutritional value:

Shrimp meat has the characteristics of

delicious taste, rich nutrition, calcium

content for a variety of animal and plant

food crown, especially suitable for the

elderly and children to eat. It also contains

the trace element selenium, which can

prevent cancer.

——Liang Shuyu, Yao Yitong, Ouyang Yuanying

——梁淑榆、 姚炎彤、欧阳远盈

4

Cantonese

White-cut chicken

广东白切鸡

白切鸡是一道经典的粤菜，

能将粤菜中的鲜味体现得淋漓

尽致。在广东关于它，还有无鸡

不宴的说法。在春节、寿宴、嫁

娶这样的场合，没有白切鸡也是

不完整的。甚至在不那么顺遂的

日子里，不重口腹之欲的梁启超

都曾放话：“假若十块钱买一亩

田，或十块钱买一只鸡，我宁愿

吃鸡不买田。”白切鸡对于广东

人来说，既是每一只鸡在广东的

宿命，也是广东人走遍山水与时

光，一直不变的生活眷恋。

White cut chicken is a classic Cantonese dish,

which can fully embody the umami flavor of Cantonese

cuisine. In Guangdong, there is a saying that there

is no feast without chicken.Such as in the Spring

Festival, birthday banquet, wedding such occasions,

no chicken is complete without white cut. Even in bad

days, Liang Qichao, who was not serious about his

appetite for food, once said, \"If 10 yuan buys a mu

of land, or 10 yuan buys a chicken, I would rather eat

chicken than buy a field.\" For Cantonese people, white

cut chicken is not only the destiny of every chicken

in Guangdong, but also the constant attachment to life

through mountains and rivers and time.

5

——Deng Ziqing, Hu Meifeng, Yu Qiuyue

——邓梓晴、胡美凤、俞秋月

白切鸡始于清代的民间酒店，因烹鸡时不加调

味白煮而成，食用时随吃随斩，故又称“白斩鸡”，

其特点为制作简易、刚熟不烂和不加配料的同时也

能保持原味。白切鸡通常选用细骨农家鸡（其中，

又以广东省清远市三黄鸡为最优选择）与沙姜、蒜

茸、葱等食材，慢火煮浸后，过冷水切块。成菜后，

白切鸡形状美观、皮黄肉白、肥嫩鲜美、滋味异常

鲜美可口。 肉色洁白、皮带黄油，具有葱油香味，

葱段打花镶边。食时佐以姜蓉、蒜泥、酱油，保持

了鸡肉的鲜美、原汁原味，食之别有风味。

White-cut chicken began in a folk hotel in the Qing Dynasty. Because the chicken is cooked without

seasoning, it can be eaten and chopped at any time. Therefore, it is also known as \"white-cut chicken\".

It is characterized by simple production, freshly cooked and no ingredients while maintaining the

original taste. White-cut chicken is usually made of fine-bone farm chicken (among which Sanhuang

chicken in Qingyuan City, Guangdong Province is the best choice) and ginger, minced garlic, green

onion and other ingredients. After boiling on low heat, cut it into pieces in cold water. After

the dish is made, the white-cut chicken is beautiful in shape, the skin is yellow and the meat is

white, fat, tender and delicious, and the taste is extremely delicious. The meat color is white,

the belt is butter, with the fragrance of scallion oil, and the green onion sections are trimmed.

When eaten, it is served with ginger paste, mashed garlic and soy sauce to maintain the deliciousness

and original taste of the chicken, and the food has a different flavor.

Does this delicious white cut chicken make your

mouth water too? Welcome to Guangdong to taste

sliced chicken.

如此美味的白切鸡是否也让你垂涎欲滴？欢迎到广

东来品尝白切鸡。

6

排骨玉米胡萝卜汤

Pork Ribs, Corn

and Carrot Soup

Raw material formula：

原料配方：

Spareribs 排骨

Corn 玉米

Carrots 胡萝卜

Scallions 葱

Ginger 姜

Garlic 蒜

Cooking wine 料酒

The history of Chinese people drinking soup

has been 2700 years, and soup culture is the

essence of Chinese cuisine. In history, it is said

that Empress Wu Zetian loved to drink soup

very much, and it was not enough to drink soup

morning and evening. She insisted on

organizing court banquets as \"soup drinking

ceremonies\". Later, this soup drinking

ceremony was designated as a state banquet by

the Tang Dynasty's Ministry of Rites.

中国人喝汤的历史已有 2700 年之久，汤文化是

中国人的饮食精髓。历史上，据说女皇武则天她

非常爱喝汤，而且早晚喝汤还不够，硬是把宫廷

里的宴会办成了“喝汤大会”，后来，这种喝汤

大会被唐代的礼部定为国宴。

7

Pork ribs Corn carrot soup is a soup made from pork

ribs,Carrots, corn, etc. Light and delicious, nutritious.

Clear the liver and eyes .Is the key to carrot corn rib soup.

Carrots can help me.We can better protect our eyesight.

Ribs corn and carrot soup served.High quality protein, fat

and especially calcium, which are essential for human

physiological activities, can maintain bone health.

排骨玉米胡萝卜汤是一道汤品，制作原料有排骨、胡萝卜、玉米等。清

淡可口，营养丰富。清肝火清眼是胡萝卜玉米排骨汤的关键作用，胡萝卜可

以帮助我们更好的保护好我们的视力。排骨玉米胡萝卜汤提供人体生理活动

必需的优质蛋白质、脂肪，尤其是丰富的钙质可维护骨骼健康。

Pork ribs, corn and carrot soup is a common dish in the recipe of soup congee. The

taste of carrot and corn pork ribs soup belongs to the household taste, and the practice

belongs to the cooking dish.

Materials:

• Main ingredients: 500g spare ribs, 1 carrot, 1 corn.

2 Auxiliary materials: onion, ginger, garlic, cooking wine.

Specific operations are as follows:

1, carrot peel, hob small pieces, corn cut small pieces, ribs cut small pieces;

2. Blanch the ribs, remove them, wash and drain;

8

3, add a little oil in the pot, green onion and ginger burst fragrance, add ribs stir

fry for a moment, fragrance and then add water. if you add water and boil the

ingredients directly, you can also);

4. Add water to cover the ribs, boil them, change to a gentle fire and cook for

about 1 hour, add corn and cook for 10 minutes;5, finally add carrots, continue to cook

for about 10 minutes, cooked through, finally season.

排骨玉米胡萝卜汤是汤粥的做法菜谱里的常

见菜，胡萝卜玉米排骨汤口味属于家常味，做法属

煮菜类。

材料准备:

①主料：排骨 500 克，胡萝卜 1 根，玉米 1 根。

②辅料：葱，姜，蒜，料酒。

具体操作如下：

1、胡萝卜削皮，滚刀小块，玉米切小块，排骨切小块;

2、将排骨焯水，捞出洗净沥干；

3、锅内加少许的油，葱花和姜末爆香，加入排骨翻炒片刻，出香味再加

水煮。(如果直接加水和材料直接煮的话也可以);

4、加水盖过排骨，煮滚后改文火煲 1 个小时左右，加玉米煲 10 分钟;

5、最后加入胡萝卜，继续煲 10 分钟左右，熟透即可，最后调味。

9

Post: English tongue twisters

She sells seashells by the sea shore. The shells she sells are surely seashells. So if

she sells shells on the seashore, I'm sure she sells seashore shells.

她在海边卖贝壳。她卖的贝壳确实是贝壳。所以如果她在海边卖贝壳，

我肯定她卖的是贝壳。

——Li Keling, Sun Xiaoyu, Luo Yingtong, Chen Jingying

——李可玲、孙晓宇、罗颖彤、陈靖莹

10

广式甜点：姜撞奶

Cantonese dessert :ginger milk

Development course

Ginger milk is a traditional Han cuisine in the Pearl River Delta

of Guangdong Province. A dessert made of ginger juice and milk

as the main raw materials. Ginger milk is mellow and smooth,

sweet and slightly spicy, with unique flavor and the function of

warming stomach and exterior heat.

According to legend, in Shawan Town, Panyu, Guangdong

Province, an elderly old woman suffered from cough, and later

learned that ginger juice could cure cough, but the ginger juice

was too spicy for the old woman to drink. The daughter-in-law

accidentally poured milk into a bowl filled with ginger juice.

Strangely, after a while, the milk condensed, and her

mother-in-law suddenly felt full of fragrance after drinking it. She

recovered from her illness the next day.

Therefore, ginger-milk collision spread in Shawan town, and

Shawan people called \"coagulation\" and \"ginger-milk collision\"

was also called \"ginger-milk burial\" in Shawan.

发展历程

姜撞奶是广东省珠江的一种传统汉族美食。以姜

汁和牛奶为主要原料制成的甜点。姜奶香醇爽滑，甜

中微辣，风味独特，有暖胃和表热的作用。

相传，在广东番禺沙湾镇，一位上了年纪的老婆

婆患上了咳嗽，后来才知道姜汁可以治咳嗽，但姜汁

太辣，老婆婆喝不下。媳妇不小心把牛奶倒进了一个

装满姜汁的碗里。奇怪的是，过了一会儿，牛奶就炼

成了，婆婆喝了之后突然觉得满满的香味。第二天病

就好了。

因此，姜撞奶在沙湾镇流传开来，沙湾人称之为

“凝结”、“姜撞奶”。沙湾又称“姜埋奶”。

Basic information

Name: Ginger milk

Category: Dessert, Cantonese cuisine

Main edible effects: promote the development of brain cells,

adjust blood gas, promote bone growth, dispel cold line blood,

beauty, cough sleep.

基本信息

名字：姜撞奶

分类：甜品、粤菜系

主要食用功效：促进脑细胞发育、调整血气、促进骨骼生长、祛

寒行血、养颜美容、止咳安眠。

11

Preparation materials

180 ml of full-fat fresh milk, 12 ml of ginger juice, (150 g of

ginger can squeeze out 60 ml of ginger juice, which can be made

into 5 bowls), and 12 g of sugar.

Prouduction process

First, peel and cut the ginger, put the juicer to squeeze out the

ginger juice, and put 1 tablespoon into the bowl (if there is no

juicer, you can chop the ginger and then put it in gauze to squeeze

out the juice. )

Second, take 180 ml of full-fat fresh milk, heat it in the

microwave oven at high fire for 50 seconds, then take it out, add

sugar and stir it evenly.

Third, pour (bump) the milk into the bowl filled with ginger

juice quickly. Please don't stir or shake the milk in the bowl after

pouring, and it will solidify into ginger milk in 20 seconds.

Finally, please eat while it is hot when the weather is cold;

When the weather is hot, put it in the refrigerator after cooling,

and it becomes a delicious summer dessert.

准备材料

180 毫升全脂鲜奶、12 毫升姜汁、（150 克生姜可

以挤出 60 毫升姜汁（可制成 5 碗），和 12 克糖。

制作过程

首先，将生姜去皮切块，放入榨汁机挤出姜汁，

将 1 汤匙放入碗中（如果没有榨汁机，可以将生姜切

碎，然后放在纱布里挤出汁。）

第二，取 180 毫升全脂鲜牛奶，放入微波炉中用

大火加热 50 秒，然后取出，加入白糖搅拌均匀即可。

第三步，将牛奶快速倒入盛有姜汁的碗中。请不

要搅拌或摇晃碗中的牛奶，它会在 20 秒内凝固成姜

汁。

最后，天气冷的时候请趁热吃；天气热的时候，

冷却后放入冰箱，就成了美味的夏日甜点。

——Deng Jiamin, Zeng Chuqian, Li Wanqi

——邓嘉敏、曾楚倩、黎婉琪