Tag

hakka

Chinese Hakka/Kejia, Chinese Hunan/Xiang, Chinese Medicinal, Chinese Northeastern, Chinese Northern, Chinese Sichuan

酒酿 Homemade Chinese Sweet Rice Liquor

‘Jiuniang’ 酒酿, also known as ‘Laozao’ 醪糟, is a traditional homemade Chinese sweet rice liquor. Unique to the Han Chinese population, this practise is popular in pure Han communities in central, northern and western parts of China, as well as in migrant Han enclaves such as the Hakkas 客家 in southeastern coastal China and on Taiwan island.

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The 1700-year-old Hakka Recipe: Meicaikourou 梅菜扣肉
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Chinese Hakka/Kejia

The 1700-year-old Hakka Recipe: Meicaikourou 梅菜扣肉

Meicaikourou 梅菜扣肉 is a well-known Hakka 客家 signature dish. Often eaten during Chinese New Year, Meicaikourou 梅菜扣肉 is served as a mound of soft, succulent slices of pork belly on top of stewed mustard leaves called Meicai 梅菜. This post not only provides you with the recipe, but also the history of this 1700 year old recipe that dates from the 4th century AD, and the migration of Han Chinese into southeastern China to form today’s Hakka 客家 people.

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酒酿 Homemade Chinese Sweet Rice Liquor
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酒酿 Homemade Chinese Sweet Rice Liquor
The 1700-year-old Hakka Recipe: Meicaikourou 梅菜扣肉
You might also like
酒酿 Homemade Chinese Sweet Rice Liquor
The 1700-year-old Hakka Recipe: Meicaikourou 梅菜扣肉
You might also like
酒酿 Homemade Chinese Sweet Rice Liquor
The 1700-year-old Hakka Recipe: Meicaikourou 梅菜扣肉
You might also like
酒酿 Homemade Chinese Sweet Rice Liquor
The 1700-year-old Hakka Recipe: Meicaikourou 梅菜扣肉
You might also like
酒酿 Homemade Chinese Sweet Rice Liquor
The 1700-year-old Hakka Recipe: Meicaikourou 梅菜扣肉