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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 many restaurants in mainland China, Taiwan, Hong Kong, Indonesia, Malaysia, Singapore, and Thailand, as well as in the United States and Canada, that serve Hakka food.
Hakka Americans (客家美國人 or 客裔美國人 [1]), also called American Hakka, [2] are Han people in the United States of Hakka origin, mostly from present-day Guangdong, Fujian, and Taiwan. Many Hakka Americans have connections to Hakka diaspora in Jamaica, the Caribbean, South East Asia, Latin America, and South America.
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.
Jamaican English, Jamaican Patois, Hakka; recent immigrants and businesspeople also speak Mandarin: Religion; Christianity (primarily Catholicism and Anglicanism) with some elements of Chinese folk religion, [2] Buddhism: Related ethnic groups; Hakka people, Ethnic Chinese in Panama, Jamaican Americans, Jamaican Canadians
Jamaican and Chinese soy sauces— one of which is scotch-bonnet infused. Twist donuts. Chinese labourers, mostly Hakka, [51] [57] who arrived during indentureship also contributed to Jamaican cuisine. Chinese (especially Cantonese) influences can be found in dishes with pak choy, mushroom and mustard.
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Owner and Chef Kirk Henry at his new Macon restaurant, KJK Jamaican Kitchen at 3348 Vineville Ave. KJK Jamaican Kitchen at 3348 Vineville Ave. in Macon. Show comments
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.