A Study of The Innovative Hakka Cuisine Based on The Local and Seasonal Ingredients – A Case of Hakka Restaurant in Wei-Chuan Pushin Ranch

• Main Authors: Chien-Lin Cheng, 程建霖
• Other Authors: Shyi-Huey Wu
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/ack2pj

碩士 === 萬能科技大學 === 經營管理研究所在職專班 === 103 === The contemporary local awareness driven by the government has led to the rise of multiculturalism, tourism and culture-creative industries along with local food cultures. In Taiwan, Hakka is the second largest ethnic group, and the traditional Hakka cuisine is famous for the good taste of "oil Salted" rice, which is the memorable home taste for many people. However, the aging domestic population emphasized the new diet revolution focusing our health regimen, which is very different from the traditional Hakka cuisine of heavy oil and heavy salty. The present study analyzed Hakka folk dishes, looking into Taiwan Hakka food culture, aiming to stimulating the broader food culture by understanding the Hakka cuisine. By not wasting ingredients and the use of seasonal materials, the present study produced creative, artistic, and delicious dishes with a heath focus, aiming to find out the future development space and a way out of Hakka cuisine. The purpose of this study is to refine Hakka food culture by using seasonal ingredients with unique creativity. Paying attention to season timing and seasonal diet and bringing in traditional Hakka cuisine, we created a series of creative Hakka gourmet cuisine. Data is collected by reviewing relevant documents and in-depth interviews in order to assist the Hakka cuisine restaurant in Wei Chuan Pusin ranch. The study has developed 35 kinds of creative Hakka cuisine. By retaining the traditional Hakka cuisine, adding the island's rich ingredients, using seasonal fresh vegetables, we created a new generation of Hakka creative cuisine, which generating many important therapeutic effects and the environmental protection, the use of low-carbon ingredients.