We Love Hakka (Culture: 四炆四炒 Four stir-fried ones)

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在臺灣客家傳統習俗中，「四炆四炒」是早期農家在婚喪喜慶、酬神宴客時最經典的八道料理。其中「四炆」是指：鹹菜炆豬肚、炆爌肉、排骨炆菜頭、肥湯炆筍乾。「四炒」則是：炒肉、豬腸炒薑絲、鴨紅炒韭菜、豬肺黃梨炒木耳（俗稱鹹酸甜）。這套菜色充分體現了客家人「敬天惜物」的精神，宰殺的豬、雞、鴨當成供品祭拜後，將三牲及內臟發揮得淋漓盡致，一點都不浪費。 -- Hosting provided by SoundOn

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How long is this episode of We Love Hakka 客家風情?

This episode is 3 minutes long.

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This episode was published on January 1, 2026.

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