We Love Hakka (Culture: 客家湯品 Hakka soup)

所謂：「冬吃蘿蔔夏吃薑，不用醫生開藥方。」，在客家人宴客經典料理「四炆四炒」中，「菜頭炆排骨」、「鹹菜炆豬肚」、「肥湯炆筍乾」就是湯品了。客家人稱蘿蔔為菜頭，除了用新鮮菜頭料理的「菜頭炆排骨」外，還有用珍藏十年以上的老菜脯做的「黑金燉雞湯」，老菜脯有「客家黑金」及「客家女兒紅」的雅稱，可健腸胃、助益氣管。「鹹菜炆豬肚」則是以小火讓豬肚煮得軟爛，配上鹹菜酸酸的湯底非常開胃。鹹菜與蘿蔔一起料理的「酸菜蘿蔔湯」，味道清爽解油膩。「肥湯炆筍乾」是採摘嫩冬筍放入煠肉的油湯料理，香脆可口。 除了「四炆四炒」湯品外，客家人均秉持著「惜物愛物」一貫的料理精神，以新竹地區為例，關西地區用曬乾的仙草料理「仙草雞湯」，仙草可解肝火燥熱，是極佳的冬季湯品。新竹新埔新鮮柿子曬乾製成的柿餅，是南部客家族群比較少見的食物，做得當點心也能入菜，來一道鮮甜味美的「柿餅雞湯」，是新竹客家庄才有的湯品。在中部地區的客家庄普遍喜愛吃「粉腸湯」，將去腥粉腸與生薑小火慢煮，不但去寒氣，粉腸肉質滑嫩好入口。 南部客家庄將樹豆曬乾與排骨熬製成「樹豆排骨湯」，或者以曬乾的長豆與排骨熬製成「長豆乾排骨湯」，味道也很棒。東部花蓮有用出產的剝皮辣椒料理成「剝皮辣椒雞湯」，花蓮國際認證的慢城鳳林，冬天早餐一定會配上當地出產的花生湯，並搭配各式冬季限定湯圓。客家人善於養生，即使寒冷的冬天也能吃得燒呼呼。 Hakka people follow the philosophy of eating with the seasons, and in winter, hearty soups with seasonal ingredients that warm the body and soul are a cherished tradition. Classics like "Braised Pork Ribs with Radish" use fresh winter radish, while "Black Gold Chicken Soup" features aged preserved radish, known as Hakka "black gold." Each region has its specialties: Hsinchu serves "Herbal Jelly Chicken Soup," southern Taiwan offers "Pork Rib Soup with Pigeon Peas," and Hualien enjoys "Peeled Chili Pepper Chicken Soup."Across Taiwan, Hakka families celebrate deep-rooted traditions with warming, local soups, perfect for the coldest days. -- Hosting provided by SoundOn