Ren Tian Mei Nong Hakka Cuisine Introduction
Grandma is a traditional Hakka person, and since I was a child, I have watched her busy at the noodle stand. Although it's called a noodle stand, it doesn't sell noodles; instead, it offers homemade rice cakes, thick rice noodles, as well as some side dishes and snacks. Grandma always skillfully manages the stove, preparing the ingredients for stir-frying first and then braising meats like pork belly, pig's trotters, and cabbage at a lower heat. She has her own order of operations, using ingredients wisely and naturally turning "cooking" into a routine. As we've grown up, Grandma’s wrinkles have increased and her hair has turned white, but her dedication to "cooking" remains unchanged. She always reminds us that there's no secret to cooking; it just requires an understanding of the characteristics of food and the seasons, along with genuine care in using quality ingredients, and everyone can create delicious dishes.
