Classic dish － Si Wen Si Chao
Wen and Chao are the two features of Hakka cooking. “Wen” refers to cooking with a big wok and then leaving the food in the wok to keep warm. Si Wen refers to the four dishes cooked this way: pickled vegetable stewed with pig stomach, stewed pork, spareribs stewed with radish, and rich broth stewed with dried bamboo shoot. Si Chao refers to Hakka stir-fried pork, pig intestine stir-fried with shredded ginger, duck blood stir-fried with leek, and pig lung stir-fried with pear and Jew’s-ear (nicknamed Salty Sour Sweet). Whether judging from the quantity and quality or the way they are cooked, these eight dishes are not extravagant, sumptuous dishes. Nevertheless, they all look, taste, and smell nice. Moreover, they are all easy to preserve and convenient to be eaten over and over. The foodstuff used meets the Hakka people’s virtue of frugality without waste.