請給一些客家點心的資料。

客家人的食物中有一個特色就是較酸且鹹，而且醃漬的菜餚特別多。原因是客家人以前多要勞動，較鹹的菜可以補充汗水流失的鹽份。而吃不完的菜醃漬下來更可以達到長期保存的目的。
The Hakka are good at preserving vegetables. Combining preserved vegetables and meat to make main dishes is one of the unique features of Hakka food. This combination is appetizing, and the richness of the meat is balanced by the preserved vegetables. The Hakka are fond of these dishes for their aboundant flavor. Thriftness is the true virtue of the Hakka.

e.g.菜頭粄，是客家人常吃的食物。和廣東式蘿蔔糕不同的地方是材料只有在來米粉及白蘿蔔，沒有加其他的東西在裡面。在吃時多半沾醬油加蔥或桔醬。
This is "Hakka Radish Cake". This is harder than Conton style one. Since the shredded radish, which is mixed in the cake, is raw instead of stir-fried. It is usually eaten with soy-bean sauce or orange sauce.

e.g.粽子叫做「粄粽」，是用糯米、在來米、蘿蔔絲、絞肉和油蔥酥做的。
This is called "Savory Tsung". It is made of sweet rice, long-grain rice, shredded preserved Chinese radish, ground pork and fried minced shallot.

圖片參考：http://club.ntu.edu.tw/~hakka/food/food5.jpg




這是「菜頭粄」，也是客家人常吃的食物。和廣東式蘿蔔糕不同的地方是材料只有在來米粉及白蘿蔔，沒有加其他的東西在裡面。在吃時多半沾醬油加蔥或桔醬。
This is "Hakka Radish Cake". This is harder than Conton style one. Since the shredded radish, which is mixed in the cake, is raw instead of stir-fried. It is usually eaten with soy-bean sauce or orange sauce.

圖片參考：http://club.ntu.edu.tw/~hakka/food/food2.jpg




這一種粽子叫做「粄粽」，是用糯米、在來米、蘿蔔絲、絞肉和油蔥酥做的。
This is called "Savory Tsung". It is made of sweet rice, long-grain rice, shredded preserved Chinese radish, ground pork and fried minced shallot.

圖片參考：http://club.ntu.edu.tw/~hakka/food/food3.jpg




這是「菜包」，又叫做「豬籠粄」，以其外形有如裝豬仔的竹籠而得名。為米做的外皮中包入菜餚。
This is called "Steamed Vegetable Dumplings". Its skin is made of rice, and there are vegetables and meat inside.

圖片參考：http://club.ntu.edu.tw/~hakka/food/food4.jpg




這是客家人傳統美食「齊粑」。是客家人娶妻、宴會、請客時最誠意又實惠大方的點心。和閩南式麻糬最大的差別是齊粑的配料是用沾的，而麻糬是把料包在裡面。客家齊粑多半沾花生粉及砂糖一起吃。
This is "Glutinous Rice Balls". This is a very important snack in Hakka society. It is served in all kinds of parties. The white ball is made of rice. When Hakka people eat this, they sprinkle suger and peanuts on the rice ball.

圖片參考：http://club.ntu.edu.tw/~hakka/food/food1.jpg




上面綠色的叫做「草粄」，紅色的叫「紅粄」，是客家人祭祖、拜拜時的要角。草粄裡面包有菜等，吃起來是鹹的。紅粄裡面包有豆沙，吃起來是甜的。
The upper one is Herb Rice Cake, pronounced "tsho pan". The lower one is Red Rice Cake, pronounced "fung pan". These two kinds of cakes is very important in religious ceremonies. The upper one tastes salty, and the lower one tastes sweat.