A FOOD TRADITION

Hakka cuisine

Hakka cuisine is associated with Hakka communities in southeastern China, especially eastern Guangdong, southern Fujian, and Jiangxi, as well as diaspora communities elsewhere. It emphasizes preserved and dried ingredients, pork, poultry, tofu, rice, radish, mustard greens, mushrooms, and salted or fermented seasonings. Steaming, braising, stuffing, slow simmering, and the careful reuse of preserved foods are characteristic techniques. Representative dishes include salt-baked chicken, stuffed tofu, and preserved mustard greens with pork. Hakka cooking overlaps geographically with Cantonese, Fujian, and Jiangxi traditions, but its migration history and distinctive use of preserved foods support treatment as a cultural cuisine in its own right.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.