China News Agency, Guangzhou, May 1st: The famous Meizhou Hakka cuisine "rides" the Dongfeng welcome machine for pre-made dishes

　　China News Agency reporter Wang Jian

　　"Nowadays, a batch of pre-made Hakka dishes, such as Hakka salt-baked chicken, Hakka mother wine chicken, pork with plums and bacon, are constantly coming to the table of the people." He has the titles of "Top Ten Hakka Cuisine Masters in Meizhou" and "Meizhou Cooking Master". Chen Jiaqing, a famous chef in Meizhou, Guangdong, said this in an exclusive interview with a reporter from China News Agency.

　　In Meizhou, Hakka cuisine, one of the three major Cantonese cuisines, has attracted the attention of Hakka people all over the world with its unique charm of food culture.

Meizhou Hakka cuisine is the taste of the unique Hakka people's survival wisdom in the process of survival and change.

　　At present, there are about 100 million Hakka people in the world. There are more than 50 million Hakka people in various parts of China, and about 15 million people in Guangdong Province.

Meizhou is seizing the new trend of "prefabricated vegetables" of agricultural products, actively creating a special brand of Meizhou Hakka cuisine prefabricated dishes, and telling Meizhou Hakka dishes and the cultural stories behind them to the world.

　　"'Thick and strong' does not mean salty and greasy as before, but the original flavor of the main ingredients cooked by our home-grown Hakka ingredients." Chen Jiaqing explained that the Hakka people like to eat vegetarian, wild, coarse, For miscellaneous food, Hakka diet also highlights the main ingredients, simplicity and realism, focusing on health preservation, and original flavor.

　　Chen Jiaqing told reporters: "Hakka cuisine has always been improving. For example, the braised pork used to be rough and chunky, but now the cooking conditions have been improved, which can not only be refined, neat, and delicious in color, making people more appetizing, but also improving It makes the taste more delicate.”

　　Hakka salt-baked chicken, Hakka mother wine chicken, pork belly with plum vegetables, coke leaves... The rich and exquisite Hakka dishes have made great appearances at the Hong Kong Jockey Club Food Festival for many times, attracting an endless stream of diners from home and abroad.

　　"In 2015, on behalf of the hometown of Hakka cuisine in China, we were invited by the Hong Kong Jockey Club to participate in the food festival." Chen Jiaqing recalled that Hakka dishes were very popular when they arrived at the food festival. "Many famous people also lined up to eat. , there are too many guests, we have been busy from eight in the morning to eight in the evening."

　　As one of the representatives of Hakka cuisine in Meizhou, Chen Jiaqing's restaurant has also been widely praised by diners at home and abroad, and has become the first choice for many Hakka overseas Chinese returning to their hometowns.

　　The homesickness of these customers inspired Chen Jiaqing. He can use the form of "pre-made dishes" to send Hakka flavors to all parts of the world, and to those Hakka people who haven't been able to return to their hometowns to inquire.

"In Meizhou, we were one of the first restaurants to do pre-made dishes."

　　But a Hakka dish wants to be a ready-to-eat pre-made dish, and the process is not easy.

"When in charge of research and development of pre-made dishes, it often takes dozens or even hundreds of times to test dishes. After the production ratio is determined, the R&D personnel will try them for a few months to confirm that there is no problem with the taste and food safety. Meet the vast number of consumers." said Chen Jiaqing's master, Chinese cooking master and national senior cooking technician Chen Gangwen.

　　"In the process of researching and developing prefabricated dishes, I found that not all dishes are suitable for prefabricated dishes. For example, stir-fry dishes are easy to have no color, flavor, and fragrance." However, the efforts have paid off in the end, and now Chen Jiaqing has developed more than a dozen prefabricated dishes. , not only the quality is excellent, but the sales of dishes are also very gratifying.

　　Chen Jiaqing proudly said that because he can accurately control the quality of pre-made dishes, it fits the lifestyle of young customers, and also breaks the time and space restrictions for food storage, which makes orders come in droves, and some overseas diners ask for Meizhou's food. Relatives and friends help to buy.

　　Bai Weidong, director of the Graduate Department of Zhongkai College of Agricultural Engineering and professor of food science and engineering, believes that the rich food culture and cooking skills of Hakka cuisine provide a good foundation for its development in the prefabricated dish.

　　In recent years, China's pre-prepared vegetable industry has been developing rapidly and gaining momentum.

Meizhou also discussed the establishment of the Meizhou Hakka Prefabricated Vegetable Industry Alliance based on the existing local resource advantages, and is committed to building the "vegetable basket" supply base in the Guangdong-Hong Kong-Macao Greater Bay Area into a "vegetable plate".

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