:::
Hakka food culture
Pan Jiang-dong General Education Center, Kaohsiung Hospitality College 1. Foreword 2. Analysis of Hakka food 3. Major Hakka foods in Taiwan and Fujian 4. Hakka foods on… More
2006-01-20
1. Foreword
Hakka people migrated in the fourth century, in Dong Jin period, about 1,600 years from now. They migrated as a result of oppression. In 2000 B.C., Qin Shi Huang sent Tu Sui to… More
2006-01-20
2. Analysis of Hakka food
Analysis of Fujian, Guangdong, Jiangxi, and Taiwan foods is as follows:1. Features of Hakka food(1) Using Zailai rice and sweet potatoes as staple foods. During Japanese… More
2006-01-20
3. Major Hakka foods in Taiwan and Fujian
1. Ban Tiao:(1) Made with Zailai rice. After soaking rice in water for some time, grind rice into rice milk. Add some cooking starch made of cassava. Stir to a paste. Put it in a… More
2006-01-20
4. Hakka foods on festivals
1. Chinese New year – The Chinese New Year is called Ru Nian Gua beginning December 25 of the lunar calendar. People begin cleaning their          & More
2006-01-20
5. Food for weddings and funerals
1. For weddings, 10 carts of gift boxes are used as wedding gifts. In the carts are one pig, one goat, 2 jars of aged wine, 4 chickens, 4 ducks, 1 cart of 100-200 eggs with 8… More
2006-01-20
6. Food for entertaining guests at a banquet
1. Similar to southern Fujian customs, in the early days, cold dishes, stewed chicken and duck, pig stomach soup, Feng Rou, fish balls, braised fish, fried cuttlefish, shrimps,… More
2006-01-20
7. Refreshments
1. Noodles, dumplings, rice noodles, Ban Tiao, Mishaimu, Fen Wan, Shui Ban, fish balls, red bean soup, green bean soup, peanut soup, soy milk, pan-fried cakes, buns, bread, and… More
2006-01-20
8. Conclusions
1. Uplifting Hakka spiritual cultureIn order to allow people of different racial groups to understand Hakka people’s frugal, simple, and persistent spirit, and promote social… More
2006-01-20