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 bination 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. The Hakka are fond of these dishes for their aboundant flavor. Thriftness is the true virtue of the Hakka.
e.g. Choi Tau Nyen, a food commonly eaten by the Hakka people, is different from the Cantonese turnip cake. It is different from the Cantonese turnip cake in that the only ingredients are rice flour and white radish, and nothing else is added to it. It is usually eaten with soy sauce and green onion or orange sauce.
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. The dumplings are called "rice dumplings", and are made with glutinous rice, jasmine rice, shredded radish, minced pork, and crispy onions.
This is called "Savory Tsung". It is made of sweet rice, long-grain rice, shredded preserved Chinese radish, ground pork and fried minced shallot.,Reference: club.ntu.edu/~hakka/food/ menu,
Image reference: club.ntu.edu/~hakka/food/food5
This is a "vegetable head rice cake", which is also commonly eaten by Hakka people. It is different from the Cantonese turnip cake in that the only ingredients are rice flour and white radish, and nothing else is added to it. It is usually eaten with soy sauce and green onion or orange sauce.
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. 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.
Image reference: club.ntu.edu/~hakka/food/food2
This type of dumpling is called a "rice dumpling", and it's made with glutinous rice, Jaeraime, shredded radish, minced pork and crispy onions in oil.
This is called "Savory Tsung". It is made of sweet rice, long-grain rice, shredded preserved Chinese radish, ground pork and fried minced shallot.
Image reference: club.ntu.edu/~hakka/ food/food3
These are "vegetable buns", also known as "pork buns", which are named after the shape of a bamboo cage that holds a piglet. It is a dish wrapped in a skin made of rice.
This is called "Steamed Vegetable Dumplings". Its skin is made of rice, and there are vegetables and meat inside.
Image reference: club.ntu.edu/~hakka/food/food4
This is the traditional Hakka cuisine "Qi Ba". It is the most sincere yet affordable and generous snack for Hakka people when they marry their wives, have banquets, and invite guests. The biggest difference between the Hakka style mochi and the southern Fujian style mochi is that the ingredients are dipped in the mochi, while the mochi is wrapped in the ingredients. Hakka mochi is mostly dipped in peanut powder and sugar.
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. The white ball is made of rice. When Hakka people eat this, they sprinkle suger and peanuts on the rice ball.
Image reference: club.ntu.edu/~hakka/food/food1
The green one on the top is called "Grass Knowledge", and the red one is called "Red Knowledge", and it is the important snack for the Hakka people when they offer sacrifices to their ancestors, and pay respect to them. It is a Hakka ritual of worship. The straw rice cake is filled with vegetables and tastes salty. The red rice cake is filled with bean paste and tastes sweet.
The upper one is Herb Rice Cake, pronounced "tsho pan". The lower one is Red Rice Cake, pronounced "fung pan". These o kinds of cakes is very important in religious ceremonies. The upper one tastes salty, and the lower one tastes sweat.,
The upper one is Herb Rice Cake, pronounced "tsho pan". food/menu,