摘要
Niang,stuffing vegetables or tofu with meat,is a signature cooking technique of the Hakka minority.Stuffed bitter melon,a divisive dish of this tradition,is a refreshing summer and fall treat and a noted "heat-reliever" in Chinese medicine
It's said that there's no food in Hakka cuisine that can't be niang (酿,niang)- tufled with meat, then braised or steamed. The classic Hakka cooking method was allegedly derived from the itinerant people's love of jiaozi. However, there was no flour available for making these traditional northern dumplings once the Hakka migrated to southern China.
