Marinated pork is deep fried to remove moisture so as to preserve it. This is a popular Lunar New Year offering which involves two stages of preparation. The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The dish is stir-fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar.Ī simple, clear broth with lettuce and beef meatballs. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. Some of the more notable dishes in Hakka cuisine are listed as follow: Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Salty version consists of preserved radish. Sweet version consists of sweetened black-eyed pea pastes or peanuts. It is mainly made from glutinous rice and is available in sweet or salty options. Steamed bun ( 茶果) is a popular snack for Hakka people. It helps foster the relationship between family members in return. Cooking of this dish requires the help from other family members to complete all eight combinations. This vegetable-based rice tea dish is gaining momentum in some multicultural countries like Malaysia. Although not specifically unique for all Hakka people but are definitely famous among the Hakka-Hopo families. It comprises combinations of vegetables and beans. The above dishes and their variations are in fact found and consumed throughout China, including Guangdong Province, and are not particularly unique or confined to the Hakka population.īesides meat as source of protein, there is a unique vegan dish called lei cha ( 擂茶 léi chá). While it may be difficult to prove these were the actual diets of the old Hakka community, it is at present a commonly accepted view. Another specialty is the poon choi ( 盆菜 pén cài). Others include tofu with preservatives, along with their signature dish, salt baked chicken ( 鹽焗雞 yán jú jī). Modern Hakka cooking in Hong Kong favors offal, an example being deep-fried intestines ( 炸大腸 zhá dà cháng). Pragmatic and simple, Hakka cuisine is garnished lightly with sparse or little flavoring. Hakka cuisine in Hong Kong is less dominated by expensive meats instead, emphasis is placed on an abundance of vegetables. The Hakka who settled in the harbor and port areas of Hong Kong placed great emphasis on seafood cuisine. The skill in Hakka cuisine lies in the ability to cook meat thoroughly without hardening it, and to naturally bring out the proteinous flavor ( umami taste) of meat. Hakka cuisine may be described as outwardly simple but tasty. In fact, the raw materials for Hakka food are no different from raw materials for any other type of regional Chinese cuisine where what is cooked depends on what is available in the market. Preserved vegetables ( 梅菜) are commonly used for steamed and braised dishes such as steamed minced pork with preserved vegetables and braised pork with salted vegetables. Whereas preserved meats feature in Hakka delicacy, stewed, braised, roast meats – 'texturized' contributions to the Hakka palate – have a central place in their repertoire. It concentrates on the texture of food – the hallmark of Hakka cuisine. The Hakka people have a marked cuisine and style of Chinese cooking which is little known outside the Hakka home. ( October 2021) ( Learn how and when to remove this template message) Unsourced material may be challenged and removed. Please help improve this section by adding citations to reliable sources.
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