Si Wen Si Chao has been considered the main dish for entertaining guests for a long time and is gourmets’ favorite. Si Wen refers to four stewed dishes – pig stomach and pickled cabbage, Hakka stewed pork, ribs stewed with radish, and stewed dried bamboo shoot. Si Chao refers to four stir-fried dishes – Hakka stir-fried pork, shredded ginger stir-fried with pig intestine, pig blood stir-fried with leek, and pig lungs stir-fried with pineapple and Jew’s-ear (nicknamed Salty, Sour Sweet). Though these foods are not unique to Hakka people, they are closely related to Hakka life. In the past, Hakka people created delicious food under difficult conditions. They turned cheap pigs’ internal organs blood into delicious dishes on the table. The stir-frying and stewing cooking skills also had to do with daily life. Initially, Hakka people simply cooked leftover vegetables and pork together to add flavor. Wen means cook in a big wok and keep warm for a long time. This has to do with the fact that Hakka families are large families. Overall, Hakka food has the characteristics of going well with rice, strong taste, and easy to preserve. Cooking for one time is enough for several meals. It is easy to be re-eaten and reheated. In addition, Hakka people are frugal and eat all food up without wasting a little bit.
Hakka people are used to using spices to stimulate appetite. Cilantro, which many shun, is often used in Hakka cooking. Soy sauce-stewed pork shank, Hakka pig knuckle, and sweet sour fish have cilantro in them to add flavor and kill germs. In addition to making food taste better, perilla can also eliminate gas. Basil tastes refreshing and can be found in almost every dish. These appear not just in Hakka cooking, but Hakka people at better at using them to make Hakka food stand out from the rest. Spices are used by Hakka people according to their functions. In addition to their fragrant smell, they also have curative effect and are good for health. Therefore, Hakka food cannot do without them.