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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.
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.
Yueguangbing (Chinese: 月光饼; lit. 'moonlight biscuit'), also called moonlight cake, Hakka mooncake, and sometimes referred as Hakka mooncake biscuits [1] or Hakka Moonlight cake in English, is a form of traditional mooncake of Hakka origins.
Hee pan (Chinese: 喜粄; pinyin: xǐbǎn) is a type of steamed rice cake of Chinese origin from the Hakka people. Traditional Hakka hee pan is made from rice milk (米浆) and red sugar. This gives hee pan its distinctive red coloring, chewy texture, and sweet taste.
Hakka mee (Chinese : 客家麵) - Hakka Mee is a simple dish of noodles topped with a ground meat gravy. A popular hawker dish with Hakka cultural roots, it is based on an older recipe called Dabumian (Chinese : 大埔麵); the name indicates its place of origin as Dabu County (Chinese: 大埔县), the center of Hakka culture in mainland China.
Chilli chicken is a popular Indo-Chinese dish that uses chicken, and is of Hakka Chinese heritage. [1] [2] In India, this may include a variety of dry chicken preparations. [3] Though mainly boneless chicken is used in this dish, some recipes also use bone-in chicken.
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.
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 ...