T/GDMZCX 001-2019 Hakka Cuisine Terminology

Scope

Scope: This standard specifies the terminology and definitions of Hakka cuisine. This standard applies to Hakka cuisine; Main technical content: 2.1 Hakka Cuisine The Hakka people inherited the culinary culture of the Central Plains, absorbed the cooking techniques along their migration route, and combined with the local dietary customs, climate, produce, and food processing methods to create a unique local flavor cuisine, which is one of the three regional specialties of Cantonese cuisine. 2.2 Hakka-style Dim Sum After the Hakka people migrated south, they combined the Central Plains culinary culture with local dietary habits, produce, and climate to create a distinctive flavor of dim sum, which was formed by absorbing the delicacies and cooking methods along the migration route. 2.3 Traditional Methods of Cooking for Hakka People 2.4 Braising The method of stewing raw ingredients, pre-processed or cut into pieces, in a clay pot with water until they are cooked through. 2.5 Red Braising One of the traditional methods of cooking Hakka dishes. It involves marinating cut and processed meat with red wine and other seasonings, then simmering it over medium-low heat until the sauce is thick and the meat is tender. 2.6 Roasting The method of frying cut and processed duck after blanching in boiling water, brushing with light soy sauce and dark soy sauce, and deep-frying until golden brown. After that, it is steamed to enhance flavor and served with sauce. 2.7 Stir-frying The method of quickly cooking pre-processed main and side dishes over high heat until they are cooked through. 2.8 Marinating The method of mixing processed seasonings or spices with cooked main dishes to create a complete dish. 2.9 Steaming The method of steaming pre-processed main ingredients until they are cooked through. 2.10 Boiling The method of placing pre-processed ingredients in a certain temperature of soup and cooking until they are cooked through. 2.1

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