Hakka cuisine

Hakka cuisineis the cooking style of theHakka people, and it may also be found in parts of Taiwan and in countries with significantoverseas Hakkacommunities.There are many restaurants inmainland China,Taiwan,Hong Kong,Indonesia,Malaysia,Singapore, andThailand, as well as in theUnited StatesandCanada, that serve Hakka food. Hakka cuisine was listed in 2014 on the first Hong Kong Inventory ofIntangible Cultural Heritage.
The Hakka people have a marked cuisine and style of Chinese cooking which is little known outside the Hakka home. It concentrates on the texture of food – the hallmark of Hakka cuisine. Whereas preserved meats feature in Hakka delicacy, stewed, braised, roast meats – 'texturized' contributions to the Hakka palate – have a central place in their repertoire. Preserved vegetables (梅菜) are commonly used for steamed and braised dishes such as steamed minced pork with preserved vegetables and braised pork with salted vegetables.  In fact, the raw materials for Hakka food are no different from raw materials for any other type of regional Chinese cuisine where what is  cooked depends on what is available in the market. Hakka cuisine may be described as outwardly simple but tasty. The skill in Hakka cuisine lies in the ability to cook meat thoroughly without hardening it, and to naturally bring out the proteinous flavor (umamitaste) of meat.
The Hakka who settled in the harbor and port areas of Hong Kong placed great emphasis on seafood cuisine. Hakka cuisine in Hong Kong is less dominated by expensive meats; instead, emphasis is placed on an abundance of vegetables. Pragmatic and simple, Hakka cuisine is garnished lightly with sparse or little flavoring. Modern Hakka cooking in Hong Kong favorsoffal, an example being deep-fried intestines (炸大腸;zhá dà cháng). Others include tofu with preservatives, along with their signature dish, salt baked chicken (鹽焗雞;yán jú jī). Another specialty is thepoon choi(盆菜;pén cài).While it may be difficult to prove these were the actual diets of the old Hakka community, it is at present a commonly accepted view. The above dishes and their variations are in fact found and consumed throughout China, includingGuangdong Province, and are not particularly unique or confined to the Hakka population.
Besides meat as source of protein, there is a unique vegan dish calledlei cha(擂茶;léi chá). It comprises combinations of vegetables and beans. Although not specifically unique for all Hakka people but are definitely famous among the Hakka-Hopo families. This vegetable-based rice tea dish is gaining momentum in some multicultural countries like Malaysia. Cooking of this dish requires the help from other family members to complete all eight combinations. It helps foster the relationship between family members in return.
Steamed bun (包子) is a popular snack among the Hakka people, especially pork belly bao (扣肉包) that is stuffed with kiu nyuk. This bun is usually made with flour, water, sugar, and yeast, resulting in a soft, fluffy texture when steamed. There is another variety available, such as a dumpling-like bun called tea fruit (茶果), made from glutinous rice. The sweet version is filled with sweetened black-eyed pea paste or peanuts, while the salty version contains preserved vegetables or radishes.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
In India, Pakistan and other regions with significantSouth Asianpopulations, there is something locally known "Hakka cuisine." This variation of Chinese-style cuisine is, in reality, mostlyIndian Chinese cuisineandPakistani Chinese cuisine. It is called "Hakka cuisine" because, in India and areas of Pakistan, many owners of restaurants who serve this cuisine are of Hakka origin. Typical dishes include 'chilli chicken' and 'Dongbei (northeastern)chow mein/hakka noodles' (an Indian version of real Northeastern Chinese cuisine), and these restaurants also serve traditional South Asian dishes such aspakora. Being very popular in these areas, this style of cuisine is often mistakenly credited as being representative of Hakka cuisine in general, whereas the authentic style of Hakka cuisine is rarely known in these regions.
Outside of South Asia, the premier place to enjoy Indian-Pakistani-Chinese cuisine is inToronto, Canada,due to the large number of Chinese from South Asia who have emigrated to the region and have chosen to open restaurants and most of it beinghalal. In Toronto, "Hakka Chinese food" almost universally refers to Indian-Chinese cuisine, not Hakka cuisine in general.
In Thailand,Bangkok's ChinatownisYaowaratand including neighboring areas such asSampheng, Charoen Chai,Charoen Krung, Suan Mali,Phlapphla ChaiorWong Wian Yi Sip Song Karakadakhom(July 22 Circle). In the past, many Hakka restaurants are located in the Suan Mali near Bangkok Metropolitan Administration General Hospital. But now they had moved into many places, such asTalad Phlu, which is also one of the Chinatown as well.