Due to need of the times, in addition to traditional plates and bowls, Hakka villages have developed a few unique eating utensils, such as big bowls in the early days for boiling Shui Ban, thin bamboo strips for making Fu Cai and drying radish bits in the sun, and Cha Luo Gao for holding tea. They are made using commonly-seen plants grown on Hakka hillside. The skin has become the source for Hakka people to make crafts. It is made into brooms and dustpans. It is also used to hold snacks such as Mi Tai Mu and Xian Cao. It is used to hold offerings at temple fairs. Cha Shou, made of straws, can be used to keep things warm. Thick pieces of cotton prints are put inside with a lid in the shape of a straw hat, part of unique Hakka food culture.
Before plastic bags were invented, Hakka people use plants to develop aromatic, seasonal food packaging, such as pomelo, moon peach, and wild ginger leaves used to Da Ban. And Gu Po leaves used to wrap pork. They are both modern and environment-friendly.
Hakka people living in areas such as Taoyuan, Hsinchu, Miaoli, and Pingdong and aborigines living in adjacent areas influence each other in terms of the materials they use to make food. The vicinity of Zhonggang River, Miaoli is rich in bamboo. Aborigines living there have developed many eating utensils, which influence the eating utensils used by Hakka people.