[點心(Snacks)]




[菜餚(Main Courses)]






[湯類(Soups)]
客家人的食物中有一個特色就是 較酸且鹹,而且醃漬的菜餚特別 多。原因是客家人以前多要勞動 ,較鹹的菜可以補充汗水流失的 鹽份。而吃不完的菜醃漬下來更 可以達到長期保存的目的。
The Hakka are good at preserving vegetables. Combining preserved vegetables and meat to make main dishes is one of the unique features of Hakka food. This combination is appetizing, and the richness of the meat is balanced by the preserved vegetables. The Hakka are fond of these dishes for their aboundant flavor. Thriftness is the true virtue of the Hakka.