Luchuan Hakka Dish [Guangxi Luchuan Specialty]

What is Luchuan Hakka Dish? Authentic Guangxi Luchuan Specialty: Luchuan Hakka Dish

Summary:Do you want to know what Luchuan Hakka Dish is? This article is a detailed introduction toGuangxi Luchuan specialty - Luchuan Hakka dish. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Luchuan Hakka dish. The full text takes about 4 minutes to read, mainly including the basic introduction of Luchuan Hakka dish and the nutritional value of Luchuan Hakka dish? What are the product characteristics of Luchuan Hakka dish cleaning? The production method and tasting method of Luchuan Hakka dishes

Basic Introduction to Luchuan Hakka Dish

Luchuan Hakka Dish is one of the famous specialties in Luchuan, Guangxi. It uses high-quality vegetables, edible oil, salt, garlic, chili, and high-end seasonings. "Chacai" is the common name of Hakka pickled Chinese cabbage. Hakka people have a thousand years of manual processing history, and it has always been a necessary home dish for Hakka people. On the basis of traditional craftsmanship, combined with modern scientific formulas and processing techniques, it has now become a snack that is loved by consumers for its color, aroma, and taste. Pickled Chinese cabbage has a long history and has always been a favorite winter dish for residents in northern Chinese Mainland. What is the nutritional value of Lu Chuan's Hakka dish cleaning

pickled Chinese cabbage retain the nutrients of the original vegetables to the greatest extent, rich in vitamin C, amino acids, organic acids, dietary fiber and other nutrients. pickled Chinese cabbage use a clean and hygienic storage method, so it contains a lot of edible nutrients. The process of soaking can produce natural plant enzymes, which has the effect of maintaining the normal physiological function of the gastrointestinal tract

What are the product characteristics of Luchuan Hakka dish cleaning

It has a unique flavor, sour aroma, mellow taste, light and refreshing taste, and is rich in nutrients such as lactic acid bacteria and dietary fiber. It is a green and healthy food. The Hakka dish "Cai Jiang" has a refreshing and crisp taste, helps digestion, relieves greasiness, and is rich in essential amino acids, probiotics, and minerals for the human body. It is the "milk" of vegetables

The production method of Luchuan Hakka dish cleaning

Selected pollution-free vegetables from rural areas are refined through biological fermentation techniques such as washing, sterilization, pure bacterial inoculation, temperature controlled fermentation, and re fermentation based on traditional processes.

. Hakka cuisine is grown under the unique geographical environment and conditions of the local area. Through carefully selecting raw materials, inheriting the unique traditional craftsmanship and formula of Hakka ancestors, and fully utilizing modern scientific technology, it is carefully crafted

Tasting and eating methods of Luchuan Hakka dishes

Suitable for people of all ages.. Applicable amount: about 50 grams per meal. Method of consumption: It can be consumed directly, including steaming, stir frying, stewing, boiling, stewing, and can be used as a soup ingredient. It can be mixed with fish, meat, and seafood to create various delicious dishes