Dingnan Hakka Grey Water Production Technique (the third batch of provincial level) Dingnan Hakka Grey Water Production Technique has a long history. As early as the Song and Yuan Dynasties, there was a custom of making edible Grey Water. Because it is crispy and delicious, soft and tough, leeks and garlic are added in the production process, and it is served with rice wine, ginger powder and chili when eaten. Therefore, it can play the role of strengthening yang and kidney, strengthening stomach and digestion, softening blood vessels, and expelling colds. Therefore, it has become the most commonly consumed specialty snack by the Hakka people in Dingnan and a good gift for visiting relatives and friends. The production technique of Dingnan Hakka Grey Water originated in the Southern Song Dynasty. At that time, the Central Plains was in flames, and a large number of refugees from the north and Jianghuai migrated to southern Jiangxi. After arriving in Dingnan, they found that the climate here was damp and rainy all year round, and the miasma was overwhelming. It was easy to get colds, rheumatism and other diseases. Due to the poor medical conditions at that time, the hardworking and wise Dingnan Hakka ancestors kept exploring and used the staple food of the south, rice, to grind it into pulp and add alkaline ash water, Philippine vegetables, and Sophora japonica flowers to make Dingnan's unique traditional snack "Dingnan Hakka Ash Water {". Since Dingnan Hakka Ash Water { adds a lot of ingredients such as leeks and garlic during the production process, and is accompanied by Dingnan's local specialty glutinous rice sour wine, ginger powder, and chili when consumed, it can strengthen the kidney and cure diseases after consumption. Therefore, the production skills of Dingnan Hakka Ash Water { have been passed down to this day, with a history of more than 800 years, and it still shows its vitality.