Header image courtesy of 福鑫记
Traditional Hakka cuisine is one of the many legacies of the Hakka people, an ancient Han Chinese community that emigrated from northern and central China to southeastern and southern China. Over the
centuries, they have also settled in other countries around Asia, such as Thailand, Indonesia, and
Singapore. Authentic Hakka gastronomy originated during the Song dynasty (960 to 1279 AD) and is famous for various dishes of unique taste and aroma, mostly centred around meat.
Typical for Hakka cuisine is the focus on texture. Meat, whether roasted, stewed, braised, or preserved, is prepared to highlight the food texture as a central element.
Therefore, Hakka masters have always been known as true culinary virtuosos when it comes to cooking meat. Hakka gastronomy is one of the most significant cuisines in
southern China, notable for its simple and nourishing dishes, as its people have long been engaged in agricultural labour and physical
work, which burns a lot of energy and requires ample sustenance. Hakka cuisine consists mainly of foods such as rice, pork,
tofu, and preserved vegetables, while rice wine, soy sauce, ginger, garlic, and salt are used to preserve and flavour
food.
Additionally, different fragrant herbs are used for food preparation, which gives dishes an intense flavour, with a salty, aromatic, and umami note.
If you are a passionate gourmand or adventurous foodie who wants to discover a gastronomic world of exciting smells and tastes, here are the 10 most famous traditional Hakka dishes that can easily become a part of your everyday life.