中国古馔文化之明朝客家梅菜扣肉Chinese Ancient Cuisine Culture- Hakka’s Pork with Preserved Vegetable of Ming Dynast

“梅菜扣肉”这道菜属于中国客家菜，是用新鲜梅菜腌制而成，清甜脆口。而梅菜扣肉就是把梅菜与五花肉（猪肉）结合。梅菜与五花肉交融，甜香酥软，脂香滑润，鲜香浓郁，十分美味。相传“梅菜扣肉”这道菜创自中国明朝，明朝末年，政府腐败，农民军起义，战祸连年，有一位书生带着他的夫人为逃避战乱，逃至中国南方居住，他的夫人种植出了这种梅菜，由于数量较多，就把梅菜晒干腌制，这样可以长时间保存。在过年时，夫人把腌制好的梅菜与腌制的猪肉一起蒸煮，煮好后，鲜甜香滑，十分美味，于是取名“梅菜扣肉”，传承至今。梅菜扣肉主要以五花肉（猪肉）、梅菜、姜、料酒、白糖、酱油等原料制作而成。

Pork with Preserved Vegetable is Chinese Hakka’s food. The vegetable in it is a kind of pickle which is sweet and crispy. Pork with Preserved Vegetable mix pork and this kind of pickle together, which make it taste sweet, crispy, smooth and delicious.It is said that “Pork with Preserved Vegetable” was crEated in the late Ming Dynasty when had a lot of wars, the government was corrupt and army of peasants revolted. There was a intellectual brought her wife to the South for away from wars, his wife plant much this kind of vegetable, they dry this kind of vegetable for preserving it for long time. His wife cooked the preserved vegetable with pork in Spring Festival, which is tasted sweet, smooth and delicious, so it is named “Pork with Preserved Vegetable”. To this day.The ingredient of “Pork with Preserved Vegetable” are pork, Chinese pickle, ginger, cooking wine, sugar, soy sauce.