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. Hongkong, Malaysia and Singapore have numerous restaurants serving Hakka cuisine Guangdong Romanization refers to the four romanization schemes published by the Guangdong Provincial Education Department in 1960 for transliterating the Standard Cantonese, Teochew, Hakka, and Hainanese spoken varieties of Chinese. ... Hakka (Simplified Chinese: 客家话, Traditional Chinese: 客家話, Pronunciation in Hakka: Hak-ka-fa/-va, Pinyin: Kèjiāhuà) is a spoken variation of the Chinese language spoken predominantly in southern China by the Hakka ethnic group and descendants in diaspora throughout East and Southeast Asia and around the world. ... Guangdong Romanization refers to the four romanization schemes published by the Guangdong Provincial Education Department in 1960 for transliterating the Standard Cantonese, Teochew, Hakka, and Hainanese spoken varieties of Chinese. ... Map of eastern China and Taiwan, showing the historic distribution of Mandarin Chinese in light brown. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... Min (Chinese: ; pinyin: ; POJ: Bân hong-giân; BUC: Mìng huŏng-ngiòng) is a general term for a group of dialects of the Chinese language spoken in the southeastern Chinese province of Fujian as well as by migrants from this province in Guangdong (around Chaozhou-Swatou... Mǐn N n (Chinese: 閩南語), also spelt as Minnan or Min-nan; native name B ; literally means Southern Min or Southern Fujian and refers to the local language/dialect of southern Fujian province, China. ... Technical note: Due to technical limitations, some web browsers may not display some special characters in this article. ... This article is about all of the Cantonese (Yue) dialects. ... Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ... For other uses, see Hakka (disambiguation). ... Not to be confused with the former Kwantung Leased Territory in north-eastern China. ...   (Chinese: ; pinyin: ; Wade-Giles: Fu-chien; Postal map spelling: Fukien, Foukien; local transliteration Hokkien from Min Nan Hok-kiàn) is one of the provinces on the southeast coast of the Peoples Republic of China. ... For other uses, see Diaspora (disambiguation). ...

Famous dishes

Salt baked chicken (東江鹽焗雞)

Famous Hakka dishes include: The history of Chinese cuisine is, in China, traced back to the Peking Man and his use of fire, and the invention of cuisine some 400,000 years ago. ... Anhui cuisine (Chinese: 徽菜) is one of the Eight Culinary Traditions of China. ... Yue cuisine Chinese: Cantonese (Yue) cuisine originates from Guangdong Province in Southern China, or more precisely, the area around Guangzhou (Canton). ... Fujian cuisine is derived from the native cooking style of the province of Fujian, China. ... Hunan Cuisine, sometimes called Xiang Cuisine (湘菜 pinyin xiāng cài), consists of the cuisines of the Xiangjiang region, Dongting Lake and western Hunan Province, in China. ... This page meets Wikipedias criteria for speedy deletion. ... [[Image: [[Media: Example. ... Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: ) is a style of Chinese cuisine originating in Sichuan Province of southwestern China which has an international reputation for being hot and numbing (麻辣), because of the common ingredient Sichuan peppercorn (花椒). Although the region Sichuan is now romanized as Sichuan, the cuisine is... Zhejiang cuisine (Chinese: 浙菜 or 浙江菜) is one of the Eight Culinary Traditions of China. ... Beijing cuisine (Chinese: ; pinyin: jÄ«ngcài; lit. ... Chinese imperial cuisine is is derived from a variety of cooking styles of the regions in China, mainly Shandong cuisine and Jiangsu cuisine. ... Chinese aristocrat cuisine traces its origin to the Ming dynasty and the Qing dynasty when the imperial officials stationed in Beijing brought their private chefs and such different variety of culinary styles mixed and developed overtime and formed an unique breed of its own, and thus the Chinese aristocrat cuisine... Liaoning cuisine is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Chinese cuisine. ... Tianjin cuisine 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 mainly for the believers of Buddhism. ... Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine (潮州菜; pinyin: Cháozhōu cài) originates from Chiuchow (now called Chaozhou), a city of China in Guangdong Province, not far from Canton. ... Hubei cuisine is derived from the native cooking styles of the Hubei region in China. ... Jiangxi cuisine is derived from the native cooking styles of the Jiangxi region in China. ... Shanxi cuisine is derived from the native cooking styles of the Shanxi region in China, and it is famed for noodles and its sour taste. ... Huaiyang cuisine is one the Cuisine of China. ... Chinese Islamic cuisine is cuisine of the Hui (ethnic Chinese Muslims) and other Muslims living in China. ... Northeastern Chinese cuisine (东北菜; pinyin: dōngbÄ›i cài), or Manchurian cuisine, relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. ... Guizhou cuisine is derived from the native cooking styles of the Guizhou region in China. ... Shannxi cuisine is derived from the native cooking styles of the northwestern region in China. ... Shanghai cuisine (上海菜), also known as Hu cai (滬菜, pinyin: hù cài) is a style of Chinese cuisine, and is a popular and celebrated cuisine among the Chinese in China. ... With over 450 years of history, Macanese cuisine is unique to Macao. ... This article or section does not cite its references or sources. ... Yunnan cuisine is an amalgimation of Han and Chinese minority cuisines. ... American Chinese cuisine refers to the style of food served by Chinese restaurants in the United States. ... Burmese Chinese cuisine is based on Chinese cuisine, particularly from Yunnan, Fujian, and Guangdong Provinces, with local influences. ... 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 the name given to Peruvian-Cantonese cuisine. ... 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 is derived from mainland Chinese cuisine but has been strongly influenced by local ingredients in such as way that it can be regarded as being more Korean than Chinese. ... The cuisine of a country is generally a microcosm of the nation and 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 her population as a prime example of the ethnic diversity of the culture of Singapore. ... Cuisines in Taiwan (Traditional Chinese: ; Simplified Chinese: ; pinyin: ) have several variations. ... The Thai Chinese is a group of overseas Chinese born in Thailand. ... Image File history File links Size of this preview: 800 × 534 pixel Image in higher resolution (2816 × 1880 pixel, file size: 1. ... Image File history File links Size of this preview: 800 × 534 pixel Image in higher resolution (2816 × 1880 pixel, file size: 1. ...

• 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.
• 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.
• 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. 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. Variations include usage of various oddments including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. 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. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers.
• 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. 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.

• Poon Choi (盆菜): A variety of ingredients served in a basin.

• 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. 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). Sticky rice or glutinous rice is the main type of rice grown and consumed by the Lao of Laos and Northeast Thailand, areas which are considered to be the primary center of origin and domestication of Asian rice (). It has been cultivated in this area for 4,000 years. ... For other traditions of celebrating lunar new year, see Lunar New Year. ... Wood ear can refer to two different closely related species of edible fungus used primarily in Asian cuisine; these are commonly sold in Asian markets shredded and dried. ... Canned soup is soup that comes packaged in a can. ... Image File history File links Size of this preview: 800 × 557 pixel Image in higher resolution (2241 × 1561 pixel, file size: 700 KB, MIME type: image/jpeg) Ngiong Tew Foo (釀豆腐, stuffed tofu cube) as served at Hong Kong theme restaurant Hakka Hut. ... Image File history File links Size of this preview: 800 × 557 pixel Image in higher resolution (2241 × 1561 pixel, file size: 700 KB, MIME type: image/jpeg) Ngiong Tew Foo (釀豆腐, stuffed tofu cube) as served at Hong Kong theme restaurant Hakka Hut. ... Yong tao foo (Cantonese: yong4dao9foo4), also known as niang dou fu, is a style of dish commonly found in Singapore. ... For other uses, see Tofu (disambiguation). ... Yong tao foo (Cantonese: yong4dao9foo4), also known as niang dou fu, is a style of dish commonly found in Singapore. ... For other uses, see Tofu (disambiguation). ... Aubergine redirects here. ... Binomial name Lentinula edodes (Berk. ... It has been suggested that Foo qua be merged into this article or section. ... [[[[[[ == Foods made from surimi: artificial shrimp and crab legs Surimi (Chinese: ; pinyin: ; literally fish puree/slurry, Japanese: 擂り身, lit. ... The gas bladder (also fish maw, less accurately swim bladder or air bladder) is an internal organ that contributes to the ability of a fish to control its buoyancy, and thus to stay at the current water depth, ascend, or descend without having to waste energy in swimming. ... Binomial name (L.) Moench Okra (American English: , British English ), also known as ladys finger[1], bhindi (Hindustani) and gumbo, is a flowering plant in the mallow family (along with such species as cotton and cocoa) valued for its edible green fruits. ... For other uses, see Chili. ... For other uses, see Pork (disambiguation). ... Species See text For the Multi Unit Space Transport And Recovery Device, see the MUSTARD article. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... This article is about sugar as food and as an important and widely-traded commodity. ... Image File history File links Size of this preview: 784 × 600 pixel Image in higher resolution (2041 × 1561 pixel, file size: 791 KB, MIME type: image/jpeg) Kiu nyuk (扣肉, sliced pork with preserved mustard greens), as served at Hong Kong theme restaurant Hakka Hut. ... Image File history File links Size of this preview: 784 × 600 pixel Image in higher resolution (2041 × 1561 pixel, file size: 791 KB, MIME type: image/jpeg) Kiu nyuk (扣肉, sliced pork with preserved mustard greens), as served at Hong Kong theme restaurant Hakka Hut. ... For other uses, see Pork (disambiguation). ... Species See text For the Multi Unit Space Transport And Recovery Device, see the MUSTARD article. ... Lei cha (擂茶; lÄ›i chá; lit. ... Green tea (绿茶) is tea that has undergone minimal oxidation during processing. ... This article is about the legume. ... “Mint” redirects here. ... Binomial name Sesamum indicum Sesame (Sesamum indicum) is a crop grown primarily for its oil-rich seeds. ... Binomial name (L.) R. Wilczek Synonyms Phaeolus aureus Roxb. ... Leaf vegetables, also called greens or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. ... For other uses, see Tofu (disambiguation). ... This article is about the vegetable. ... Poon Choi, also known as Pan Cai or Big Bowl Feast, is a traditional type of Chinese food served in wooden basins instead of the porcelain or metal kind. ... A Chinese abacus Calculating-Table by Gregor Reisch: Margarita Philosophica, 1508 For other uses, see Abacus (disambiguation). ...

Hakka food also includes takes on other traditional Chinese dishes, just as other Chinese ethnic groups do.

See also

• Cuisine
• Chinese cuisine
• Cooking