One of the characteristics of Hakka food is that it is sour and salty, and there are many pickled dishes. The reason is that Hakka people had to work a lot in the past, and saltier dishes can replenish the salt lost through sweat. And pickling the endless vegetables can achieve the purpose of long-term preservation.

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 difference from Cantonese-style carrot cake is that the only ingredients are rice flour and white radish, and nothing else is added to it. When eating, it is usually dipped in soy sauce and added with 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. Zongzi is called "粲粽", which is made of glutinous rice, Zailai rice, shredded radish, minced pork and fried green 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,

Picture reference: club.ntu.edu/~hakka/food/food5

This is "Caitou Cake", which is also a food commonly eaten by Hakka people. The difference from Cantonese-style carrot cake is that the only ingredients are rice flour and white radish, and nothing else is added to it. When eating, it is usually dipped in soy sauce and added with 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.

Picture reference: club.ntu.edu/~hakka/food/food2

This kind of rice dumpling is called "粲粽", which is made of glutinous rice and Made of rice, shredded radish, minced pork and fried 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.

Picture reference: club .ntu.edu/~hakka/food/food3

This is a "vegetable bag", also called "pig cage", so named because it looks like a bamboo cage for piglets. The outer shell made of rice is used to wrap dishes.

This is called "Steamed Vegetable Dumplings". Its skin is made of rice, and there are vegetables and meat inside.

Picture reference: club.ntu.edu/~hakka/ food/food4

This is the traditional Hakka food "Qiba". It is the most sincere, affordable and generous snack for Hakka people when they are marrying, having banquets and entertaining guests. The biggest difference from Minnan-style mochi is that the ingredients of Qiba are dipped, while in mochi, the ingredients are wrapped inside. Hakka Qiba is usually eaten with 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. When Hakka people eat this, they sprinkle suger and peanuts on the rice ball.

Picture reference: club.ntu.edu/~hakka/food/food1

The green one above is called "草粄" and the red one is " "Red rice cake" is an important part of the Hakka people's ancestor worship. There are bread and vegetables in the grass cake, and it tastes salty. There is red bean paste inside the red rice dumpling, which 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.,Reference: club.ntu.edu/~hakka/food/menu,