| Hakka cuisine | |
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| Chinese: | 客家菜 |
| Kejia (Hakka): | [hag2 ga11 coi55] |
Hakka cuisine is the cooking style of the Hakka people, who are primarily found in southeastern China (Guangdong and Fujian), but also may be found in many other parts of China, as well as in the Chinese diaspora. Guangdong Romanization refers to the four romanization schemes published by the Guangdong Provincial Education Department in 1960 for transliterating the Standard Cantonese The Hakkas ( Hakka language: Hak-kâ; Mandarin Chinese: Kèjiā) are a subgroup of the Han Chinese people who live predominantly Guangdong ( EFEO: Kouangtong; Pinyin Guǎngdōng; Postal map spelling: Kwangtung) is a province on the This article is about the People's Republic of China province The term Diaspora (in Greek, διασπορά &ndash " a scattering or sowing of seeds " refers any population sharing common ethnic Hongkong, Malaysia and Singapore have numerous restaurants serving Hakka cuisine
Famous dishes
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Salt baked chicken (東江鹽焗雞)
Famous Hakka dishes include:
- Salt baked chicken (東江鹽焗雞) - originally baked inside a heap of hot salt, but today many restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in The History of Chinese cuisine in China can be traced back to the Chinese Stone age, where the cultivation of Rice and the production of Anhui cuisine ( is one of the Eight Culinary Traditions of China. Cantonese ( Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton Fujian cuisine (Chinese 闽菜 POJ: Ban chhai or 福建菜 POJ: Hok-kian chhai is derived from the native Cooking style of the province of Hunan cuisine, sometimes called Xiang cuisine ( consists of the cuisines of the Xiang River region Dongting Lake and western Hunan Province Jiangsu cuisine (Simplified Chinese 苏菜 or 江苏菜 Traditional Chinese 江蘇菜 is one the Eight Culinary Traditions of China. Shandong cuisine ( more commonly known as Lu cuisine ( is one the Eight Culinary Traditions of China. Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine ( is a style of Chinese cuisine originating in Sichuan Province of southwestern Zhejiang cuisine (Chinese 浙菜 or 浙江菜 is one of the Eight Culinary Traditions of China. Beijing cuisine ( is a Cooking style in Beijing, China. It is also formally known as Mandarin cuisine. Chinese imperial cuisine (Chinese 御膳 or 宫廷菜 is derived from a variety of cooking styles of the regions in China mainly Shandong cuisine and Jiangsu cuisine Chinese aristocrat cuisine (Chinese 官府菜 traces its origin to the Ming and Qing dynasties when the Imperial officials stationed in Beijing brought Liaoning cuisine (Chinese 辽菜 or 辽宁菜 is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Tianjin cuisine (津菜 or 天津菜 is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine Buddhist cuisine is a kind of East Asian Cuisine which is followed by some believers of Buddhism. Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine or Chaoshan cuisine ( originates from Chaoshan, a region of China in the Hubei cuisine (Chinese 鄂[[wikt 菜|菜]] or 湖北[[wikt 菜|菜]] is derived from the native cooking styles of the Hubei province of China Jiangxi cuisine (Chinese 赣菜 or 江西菜 is derived from the native cooking styles of the Jiangxi province of southern China. Shanxi cuisine (Chinese 晋菜 or 山西菜 is derived from the native cooking styles of the Shanxi region in China and it is famed for Noodles, its fried The cuisine of Hong Kong is Cantonese cuisine with extensive influences from parts of non-Cantonese-speaking China (especially Chaozhou, Dongjiang, Huaiyang cuisine ( is one of the major traditions of the Cuisine of China. Chinese Islamic cuisine (清真菜 or 回族菜 is the cuisine of the Hui (ethnic Chinese Muslims and other Muslims living in China. Northeastern Chinese cuisine (东北菜 Pinyin: dōngběi cài is a style of Chinese cuisine in Northeastern China. Guizhou cuisine (Chinese 黔[[wikt 菜|菜]] or 贵州[[wikt 菜|菜]] is derived from the native cooking styles of the Guizhou region in China Shaanxi cuisine (Chinese 秦菜 or 陕西菜 is derived from the native cooking styles of northwestern China. Shanghai cuisine (上海菜 also known as Hu cai (滬菜 Pinyin: hù cài is a popular style of Chinese cuisine. The Cuisine of Xinjiang (新疆菜 is the food of the Uyghurs ( Uyghur Yemekliri) known for cooking fiery lamb Kebabs and homemade Macanese cuisine is unique to Macau, China and which consists of a blend of southern Chinese and Portuguese cuisines with significant influences Henan cuisine (Chinese 豫菜 or 河南菜 is derived from the native cooking styles of the Henan region in China Yunnan cuisine ( 滇[[wikt 菜|菜]] Pinyin: Diāncài or 云南[[wikt 菜|菜]] pinyin Yúnnán cài is an amalgam of Han Chinese and American Chinese cuisine refers to the style of food served by certain Chinese Restaurants in the United States. The Burmese Chinese or Chinese Burmese are a group of Overseas Chinese born or raised in Burma (Myanmar Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. Caribbean Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines. Chifa is a term used in Peru to refer to a style of food produced by the fusion of Creole Limean food with Chinese food brought by Chinese There are many types of foods in the Philippines because of inhabitants residing in the country Indian Chinese cuisine is the adaptation of Chinese Seasoning and Cooking techniques to Indian tastes Indonesian Chinese cuisine is characterized by the mixture of Chinese with local Indonesian style. Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. Korean Chinese cuisine ( Korean: Junghwa yori; hangul 중화요리 hanja 中華料理 is derived from traditional Chinese cuisine but has been strongly Malaysian cuisine reflects the multi-racial aspects of Malaysia. Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend The cuisine of Singapore is often viewed by people as a prime example of the ethnic diversity of the Culture of Singapore. Cuisines in Taiwan ( POJ: Tâi-oân liāu-lí have several variations The Thai Chinese are an Overseas Chinese community who live in Thailand.
- Duck stuffed with rice (糯米鴨) - a whole duck is de-boned while maintaining the shape of the bird, the cavities being filled with seasoned sticky rice. Glutinous rice ( Oryza sativa var glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice
- Beef ball soup - very simple clear broth with lettuce and beef balls.
- Fried pork with fermented tofu: this is a popular Chinese New Year offering which involves two stages of cooking. Chinese New Year is the most important of the Traditional Chinese holidays. As previously mentioned, fresh food was at a premium in Hakka areas, so the marinated pork was deep fried to remove the moisture in order to preserve it. When a meal of pork was desired, the fried pork was then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup.
Ngiong Tew Foo (釀豆腐, stuffed tofu cube)
- Ngiong Tew Foo (釀豆腐, stuffed tofu cube or 東江釀豆腐煲): one of the more popular foods that originated from deep Hakka roots, it consists of tofu cubes heaped with minced meat (usually pork) and herbs, then fried till golden brown, or sometimes braised. Yong tau foo ( also spelled yong tao foo, yong tau fu, or yong tau hu) is a Chinese soup dish with Hakka origins commonly found in Singapore Tofu, also (the Japanese Romaji spelling doufu (the Chinese Pinyin spelling often used in Chinese recipes or bean curd (the literal Yong tau foo ( also spelled yong tao foo, yong tau fu, or yong tau hu) is a Chinese soup dish with Hakka origins commonly found in Singapore Tofu, also (the Japanese Romaji spelling doufu (the Chinese Pinyin spelling often used in Chinese recipes or bean curd (the literal Variations include usage of various oddments including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. The eggplant, aubergine, or brinjal ( Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades The shiitake ( Lentinula edodes) is an Edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries as well as being dried Momordica charantia is a tropical and subtropical Vine of the family Cucurbitaceae, widely grown for edible Fruit, which is among the most Traditionally, Yong tao foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in foodstalls are made by stuffing the tofu with solely fish paste. Surimi ( Japanese: 擂[[wiktionary り|り]] 身, lit "ground meat" also called kani;) is a Japanese Loan word Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. gas bladder (also fish maw, less accurately swim bladder or air bladder) is an internal organ that contributes to the ability of a Fish Okra ( American English:, British English,) also known as lady's finger, bhindi ( Hindustani) and gumbo, is a The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade
- Kiu nyuk (扣肉, sliced pork with preserved mustard greens): thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive Brassica juncea, also known as mustard greens, Indian mustard and leaf mustard, is a species of Mustard plant. Soy sauce ( US) soya sauce ( Commonwealth) shoyu ( Japan) or sillao ( Peru) is a fermented Sauce Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. A variation of the recipe on Wikibooks Cookbook is available here.
Kiu nyuk (扣肉;, sliced pork with preserved mustard greens)
- Lei cha or Pounded Tea (擂茶): A consortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs, which are pounded or ground into a fine powder which is mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu, and pickled radish. Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive Brassica juncea, also known as mustard greens, Indian mustard and leaf mustard, is a species of Mustard plant. Lei cha (擂茶 lěi chá literally "pounded tea" is a Hakka tea-based beverage or gruel consisting of a mix of tea leaves Green tea is a type of Tea made solely with the leaves of Camellia sinensis, that has undergone minimal Oxidation during processing The peanut, or Groundnut ( Arachis hypogaea) is a species in the Legume family Fabaceae native to South America, Mexico Mentha ( mint) is a Genus of about 25 Species (and many hundreds of varieties) of Flowering plants in the family Sesame ( Sesamum indicum) is a Flowering plant in the genus Sesamum. ||-||} Mung bean, also known as green bean, mung, moong, mash bean, munggo or monggo, green gram, golden Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a Vegetable, sometimes accompanied Tofu, also (the Japanese Romaji spelling doufu (the Chinese Pinyin spelling often used in Chinese recipes or bean curd (the literal The radish ( Raphanus sativus) is an edible Root vegetable of the Brassicaceae family that was domesticated in Europe in pre-
- Poon Choi (盆菜): A variety of ingredients served in a basin. Poon Choi, also known as pen cai or Big Bowl Feast, is a traditional type of Chinese food served in Wooden basins instead of the Porcelain
- Suan Pan Zi (算盘子) or Àbacus Beads: Made of dough formed of tapioca and yam, cut into abacus-bead shapes, which when cooked, are soft on the outside and a chewy on the inside. An abacus, also called a counting frame, is a calculating tool used primarily by Asians for performing arithmetic processes The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables.
The dish is stir-fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar (depending on taste).
Hakka food also includes takes on other traditional Chinese dishes, just as other Chinese ethnic groups do.
See also
Cuisine (from French cuisine, "cooking culinary art kitchen" ultimately from Latin coquere, "to cook" is a specific set Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in Cooking is the process of preparing Food by applying Heat, selecting measuring and combining of ingredients in an ordered procedure for producing safe and edibleDapyx Software network: MP3 Explorer | Ebook Manager | Zenithic