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Hakka cuisine is the cooking style of the Hakka people, and it may also be found in parts of Taiwan and in countries with significant overseas Hakka communities. [1] There are numerous restaurants in mainland China , Taiwan , Hong Kong , Indonesia , Malaysia , Singapore , and Thailand serving Hakka cuisine.
Abacus seeds (Chinese: 算盘子) or abacus beads is a Hakka Chinese dish consisting of dimpled, disc-shaped dumplings made with taro and tapioca flour.The dumplings are boiled then stir-fried with minced pork, shiitake or wood ear mushrooms, dried shrimp, dried cuttlefish and firm bean curd.
Hakka-style dish of bitter gourd stuffed with shrimp and fish paste [9] Rice Tangyuan: 汤圆 (tangyuan) Glutinous rice ball [11] Sticky rice with lotus leaf: 荷葉糯米飯 Zong: Zongzi Zongzi: Two types: sweet (Hakka-style) and salty (Cantonese-style); the sweet version is eaten with peanut powder. Wrapped in fatak leaves. [12] Tofu Teofu
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Lei cha (right) served with a bowl of rice and vegetarian toppings (left). Ground tea is a varying mix of: Tea leaves – any type of tea leaf can be used, but the most popular and common are either green tea or oolong; for ease of use, sometimes matcha (finely milled green tea) is used
Traditional Hakka versions of yong tau foo consists of tofu cubes stuffed and heaped with minced meat (usually lamb or pork) and herbs, then fried until golden brown, or sometimes braised. [ citation needed ] Variations include usage of various condiments, including eggplants , shiitake mushrooms , and bitter melon stuffed with the same meat paste.
The Hakka (Chinese: 客家), sometimes also referred to as Hakka-speaking Chinese, [1] [3] or Hakka Chinese, [4] or Hakkas, are a southern Han Chinese subgroup whose principal settlements and ancestral homes are dispersed widely across the provinces of southern China and who speak a language that is closely related to Gan, a Han Chinese dialect spoken in Jiangxi province.
The history of Taiwanese cuisine began with the cuisine of the aboriginal peoples of the islands of Taiwan. In the 16th century Fujianese and Hakka communities immigrated to Taiwan and brought their cuisines with them. Due to this part of its heritage Taiwanese cuisine is often considered as a part of regional Chinese cuisine.