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Name (Hakka pronunciation) Chinese name Birth-Death Born Ancestry Description Lai Enjue [2] (Lai En Cheok) 赖恩爵: 1795–1848: Shenzhen: Zijin, Guangdong: Admiral (水师提督), Guangdong Navy, 1843–1848; Commander, Battle of Kowloon, First Opium War, 1839; Just before Lai died due to illness, he told his family clan that his wish was to see the return of Hong Kong to China; Ten days ...
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 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.
Hee pan is the romanization of "喜粄" from the Mandarin language in pinyin. "喜" (Hee) is pronounced as "xǐ", it means joyful.< The word “粄 " (Pan) is pronounced as "bǎn" is a cognate of the old Chinese language, Hakka dialect and the Hainanese dialect.
The yueguangbing has been introduced by the Hakka diaspora and their ancestors, where it is called Niat Kwong kow (Chinese: 月光糕; lit. 'moonlight cake'; Hakka Chinese: ngiad6 guong1 gau1) but is more commonly referred by its local Mauritian creole name as gato lalune (transl. mooncake) although the term gato lalune is also applied to ...
Poon choi or puhn choi [1] (pronounced: pun4 coi3 in Cantonese and pun choi in Hakka), pén cài in pinyin, is a traditional Hakka festival meal composed of many layers of different ingredients. It is served in large wooden, porcelain or metal basins called poon , due to the communal style of consumption.
Ceremonial tossing of ingredients. Yusheng, yee sang or yuu sahng (Chinese: 魚生; pinyin: yúshēng; Jyutping: jyu4saang1), or Prosperity Toss, also known as lo sahng (Cantonese for 撈生) is a Chinese raw fish salad that is popular among the Chinese communities of Malaysian and Singaporean cuisine.
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.