Кіріспе
Хака халқының этникалық асханасы
Ethnic cuisine of the Hakka people
Хака асханасы – Хака халқының тамақ дайындау стилі. Оны Тайваньның кейбір аймақтарында және Хака халқының көптеп қоныстанған елдерде де кездестіруге болады. Қытай материгі, Тайвань, Гонконг, Индонезия, Малайзия, Сингапур, Үндістан, Таиланд, Канада және АҚШ-та Хака асханасын ұсынатын көптеген мейрамханалар бар. 2014 жылы Хака асханасы Гонконгтың материалдық емес мәдени мұра тізіміне енгізілді.
Hakka cuisine is the cooking style of the Hakka people, and it may also be found in parts of Taiwan and in countries with significant overseas Hakka communities. There are numerous restaurants in Mainland China, Taiwan, Hong Kong, Indonesia, Malaysia, Singapore, India, Thailand, Canada, and the United States serving Hakka cuisine. Hakka cuisine was listed in 2014 on the first Hong Kong Inventory of Intangible Cultural Heritage.
Өмірбаян
Хакка халқының ерекше асханасы мен қытай тағамдарын дайындау стилі бар, ол Хакка үйлерінен тыс жерлерде көп танылмаған. Ол тағамның текстурасына назар аударады – Хакка асханасының айрықша белгісі. Хакканың таңғылықтарында консервіленген еттер болғанымен, қайнатылған, ысталған, қуырылған еттер – Хакка таңдайқағына "текстуралық" үлес қосатын – олардың репертуарында маңызды орын алады. Консервіленген көкөністер (梅菜) буда пісірілген және ысталған тағамдарда, мысалы, консервіленген көкөністермен бірге пісірілген майлы ет пен тұздалған көкөністермен ысталған еттерде жиі қолданылады. Шындығында, Хакка тағамдарын дайындауға қажетті шикізаттар басқа аймақтық қытай тағамдарына қажетті шикізаттардан ешқандай айырмасы жоқ, себебі не пісіріледі, ол нарықта не бар соған байланысты. Хакка асханасын сырттан қарағанда қарапайым, бірақ дәмді деп сипаттауға болады. Хакка асханасының шеберлігі – етті қатайтпастан толық пісіру және еттің ақуыздық дәмін (умами дәмін) табиғи түрде шығару қабілетінде жатыр. Гонконгтың порты мен жағалау аймақтарына қоныстанған хаккалар теңіз өнімдерін дайындауға ерекше мән берді. Гонконгтағы Хакка асханасында қымбат еттерге көп көңіл бөлінбейді, керісінше, көкөністерге басымдық беріледі. Прагматикалық және қарапайым Хакка тағамдары аз мөлшерде дәмдеуіштермен жеңіл безендіріледі. Қазіргі Гонконгтағы Хакка тағамдарында ішектер сияқты малдың ішкі органдары жиі қолданылады. Басқалары консервантталған тофу және олардың есімді тағамы – тұзға пісірілген тауық. Тағы бір арнайы тағам – пун чой. Бұл тағамдардың және олардың түрлерінің бұрынғы Хакка қауымдастығының нақты тамақтары екенін дәлелдеу қиын болғанымен, қазіргі уақытта бұл кең таралған пікір. Жоғарыда аталған тағамдар мен олардың вариациялары Қытайдың барлық аймақтарында, соның ішінде Гуандун провинциясында таба аласыз және олар Хакка халқына ғана тән емес. Ақуыз көзі ретінде еттен басқа, лей ча деп аталатын ерекше вегетариандық тағам бар. Ол көкөністер мен бұршақтардың қосындысынан тұрады. Бұл тағам барлық Хакка халқы үшін ерекше болмаса да, Хакка Хопо отбасылары арасында кеңінен танымал. Бұл көкөніс негізіндегі күріш шайы Малайзия сияқты көпмәдениетті елдерде үлкен танымаллыққа ие болып келеді. Бұл тағамды дайындау үшін отбасының басқа мүшелерінің көмегі қажет, себебі барлық сегіз компонентті дайындау керек. Бұл отбасы мүшелері арасындағы қарым-қатынасты нығайтуға көмектеседі. Буда пісірілген қымыздық нан (茶果) – Хакка халқының танымал жемісі. Ол негізінен клейтті күріштен жасалады және тәтті немесе тұзды нұсқада қол жетімді. Тәтті нұсқасы тәттіленген қара бұршақ пастасынан немесе жержаңғақтан тұрады. Тұзды нұсқасы консервіленген түйнекшенің (редька) құрамында болады.
The Hakka people have a marked cuisine and style of Chinese cooking which is little known outside the Hakka home. It concentrates on the texture of food – the hallmark of Hakka cuisine. Whereas preserved meats feature in Hakka delicacy, stewed, braised, roast meats – 'texturized' contributions to the Hakka palate – have a central place in their repertoire. Preserved vegetables (梅菜) are commonly used for steamed and braised dishes such as steamed minced pork with preserved vegetables and braised pork with salted vegetables. In fact, the raw materials for Hakka food are no different from raw materials for any other type of regional Chinese cuisine where what is cooked depends on what is available in the market. Hakka cuisine may be described as outwardly simple but tasty. The skill in Hakka cuisine lies in the ability to cook meat thoroughly without hardening it, and to naturally bring out the proteinous flavor (umami taste) of meat. The Hakka who settled in the harbor and port areas of Hong Kong placed great emphasis on seafood cuisine. Hakka cuisine in Hong Kong is less dominated by expensive meats; instead, emphasis is placed on an abundance of vegetables. Pragmatic and simple, Hakka cuisine is garnished lightly with sparse or little flavoring. Modern Hakka cooking in Hong Kong favors offal, an example being deep fried intestines Others include tofu with preservatives, along with their signature dish, salt baked chicken Another specialty is the poon choi While it may be difficult to prove these were the actual diets of the old Hakka community, it is at present a commonly accepted view. The above dishes and their variations are in fact found and consumed throughout China, including Guangdong Province, and are not particularly unique or confined to the Hakka population. Besides meat as source of protein, there is a unique vegan dish called lei cha It comprises combinations of vegetables and beans. Although not specifically unique for all Hakka people but are definitely famous among the Hakka Hopo families. This vegetable based rice tea dish is gaining momentum in some multicultural countries like Malaysia. Cooking of this dish requires the help from other family members to complete all eight combinations. It helps foster the relationship between family members in return. Steamed bun (茶果) is a popular snack for Hakka people. It is mainly made from glutinous rice and is available in sweet or salty options. Sweet version consists of sweetened black eyed pea pastes or peanuts. Salty version consists of preserved radish.
Белгілі тағамдар
Хакка тағамдары басқа тайваньдық этностар сияқты басқа да тайваньдық дәстүрлі тағамдарды қамтиды. Хакка асханасындағы ең танымал тағамдардың кейбіреуі төменде тізімделген:
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Абакус тұқымы (算盤子 / suànpánzǐ) – Тапиока мен ямнан жасалған қамырдан, абакус бұршақтары пішінде кесілген, пісіргенде сырты жұмсақ, іші желімсіз болатын тағам. Оны ұнтақталған тауық немесе шошқа еті, кептірілген креветка, саңырауқұлақ және түрлі көкөністермен бірге қуырып дайындауға болады. Дәмдеу үшін жеңіл соя соусы, тұз, қант және кейде күріш шарабы немесе сірке суы қолданылады.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Сиыр етінен жасалған котлеттер шұбаты (牛肉丸湯 / níuròuwán tāng) – Салат және сиыр еті котлеттері қосылған қарапайым, мөлдір шұбат.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Дунцзян тұзда пісірілген тауық (東江鹽焗雞 / dōngjiāng yánjú jī) – Бұл тағам бастапқыда ыстық тұз үйіндісінде пісірілген, бірақ қазіргі көптеген мейрамханалар оны тұзды ерітіндіде пісіреді немесе буға немесе пешке пісіру алдында тұзды қоспамен жабады. "Дунцзян" атауы Гуандун провинциясының шығысынан өтетін Донг өзеніне сілтеме жасайды. Бұл Хакка халқының орталық аймағы.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Қарынды жабысқақ күрішпен толтырылған соқақ (糯米鴨 / nuòmǐ yā) – Құстың пішіні сақталған толық соқақтың сүйектері алынып, іші дәмделген жабысқақ күрішпен толтырылады.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Ашытылған тофумен қуырылған шошқа еті – Бұл жаңа жылдық сыйлықтың екі кезеңнен тұратын дайындалуы. Шошқа еті ылғалдылығын жою үшін қатты қуырылады. Содан кейін шошқа еті сумен және ағаш құлақтары саңырауқұлағымен бірге пісіріледі. Бұл консервіленген шұбатқа ұқсас хака тағамы.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Kiu nyuk (扣肉 / kòu ròu) – Киу нюктің екі түрі бар. Ең көп таралғаны – қымыз жасыл жапырақтарымен кесілген шошқа еті: қалың шошқа ішінің кесінділері, әр кесінді арасында қымыз жасыл жапырақтары болып, соя соусы мен қанттан жасалған қара соуста пісіріліп беріледі. Екінші түрі ям немесе таромен пісіріледі. Әдетте майлы және етті қабаттары үшін шошқа іші қолданылады. Ям мен шошқа еті қоңыр түске дейін қуырылып, бес дәмдеуіш ұнтағы және сары күріш шарабымен бірге буға пісіріледі. Wikibooks Cookbook-та рецептінің нұсқасы бар.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Лей ча (擂茶 / lèi chá) – Жасыл шай, жержаңғақ, мінді жапырақтары, кунжут тұқымы, мыңбұршақ және басқа да шөптер ұнтақталған немесе ұнтақталған соң сусын ретінде немесе күріш және көкөністер, тофу және маринадталған баклажан сияқты вегетариандық гарнирлермен бірге диеталық сусын ретінде беріледі.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Yong Tau Foo (釀豆腐 / niàng dòufǔ) – Хакка тағамдарының ең танымал түрлерінің бірі. Ол майдаланған ет (әдетте шошқа еті), тұздалған балық және шөптермен толтырылған тофу кубиктерінен тұрады, содан кейін алтын қоңыр түске ие болғанша қуырылады немесе көмірленеді. Басқа түрлеріне баклажан, шиитаке саңырауқұлағы және бірдей ет пастасымен толтырылған ащы қарбыз кіреді. Дәстүр бойынша, ньонг теу фуны ащы қарындаш пен шиитаке түрлерімен бірге мөлдір сары бұршақ жағылған пісіріледі. Тамақ дүкендерінде сатылатын қазіргі заманғы түрлері тофуды тек балық пастасымен толтыру арқылы жасалады. Бұл нұсқада тофу орнына басқа да ингредиенттердің қолданылуы көбірек байқалады, олар қуырылған балық майының кесінділерінен және окрадан бастап чили қырымен дейін.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Буланған жабысқақ күріш пісірілген нан (粢粑 / qĭ bá)
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Оңтүстік Азиядағы хакка асханасы
Үндістанда, Пәкістанда және Оңтүстік Азия халқы көп шоғырланған басқа да аймақтарда жергілікті жерде танымал "хакка тағамдары" іс жүзінде түпнұсқа хакка тағамдарының жергілікті бейімделуі болып табылады. Бұл хакка асханасының нұсқасы көбінесе үнді-қытай және пәкістан-қытай асханасы болып табылады. Оған "хакка асханасы" деген ат берілуіне себеп – Үндістан мен Пәкістанның кейбір аймақтарында осы тағамды ұсынатын көптеген мейрамхана иелерінің хакка тегінен болуы. Типтік тағамдарына "чили тауығы" және "Донгбей (солтүстік-шығыс) чоу-мейн/хакка лапшасы" (нағыз солтүстік-шығыс қытай асханасының үнділік нұсқасы) жатады, сонымен қатар бұл мейрамханалар пакора сияқты дәстүрлі Оңтүстік Азия тағамдарын да ұсынады. Бұл аймақтарда кең таралғандықтан, бұл асхана стилі жиі хакка асханасының жалпы өкілі деп қате саналады, ал хакка асханасының нағыз стилі бұл аймақтарда көбінесе белгілі емес. Оңтүстік Азиядан тыс жерлерде үнді-пәкістан қытай асханасын дәмдеуге ең қолайлы орын – Канаданың Торонто қаласы, себебі Оңтүстік Азиядан көптеген қытайлар көшіп келіп, мейрамханалар ашуды жөн көрген, және олардың көп бөлігі халал. Торонтода "хакка қытай тағамдары" деген сөз тіркесі көбінесе хакка асханасын емес, үнді-қытай асханасын білдіреді.
In India, Pakistan and other regions with significant South Asian populations, the locally known "Hakka cuisine" is actually a local adaptation of original Hakka dishes. This variation of Hakka cuisine is in reality, mostly Indian Chinese cuisine and Pakistani Chinese cuisine. It is called "Hakka cuisine" because, in India and areas of Pakistan, many owners of restaurants who serve this cuisine are of Hakka origin. Typical dishes include 'chilli chicken' and 'Dongbei (northeastern) chow mein/hakka noodles' (an Indian version of real Northeastern Chinese cuisine), and these restaurants also serve traditional South Asian dishes such as pakora. Being very popular in these areas, this style of cuisine is often mistakenly credited as being representative of Hakka cuisine in general, whereas the authentic style of Hakka cuisine is rarely known in these regions. Outside of South Asia, the premier place to enjoy Indian Pakistani Chinese cuisine is in Toronto, Canada, due to the large number of Chinese from South Asia who have emigrated to the region and have chosen to open restaurants and most of it being halal. In Toronto, "Hakka Chinese food" almost universally refers to Indian Chinese cuisine, not Hakka cuisine in general.
Таиландтың хакка асханасы
Тайландта Бангкоктың қытай ауданы – Яоварат, соған қоса Самфенг, Чарон Чай, Чарон Крунг, Суан Мали, Пхлаппла Чай немесе Вонг Виан И Сип Сонг Каракадахом (22 шілде шеңбері) сияқты көршілес аудандар да кіреді. Бұрын көптеген хакка мейрамханалары Бангкок қалалық әкімшілігінің бас ауруханасының жанындағы Суан Малиде орналасқан. Бірақ қазір олар Талад Флу сияқты басқа да көптеген жерлерге көшіп кетті, ол да қытай ауданының бірі болып табылады.
In Thailand, Bangkok's Chinatown is Yaowarat and including neighboring areas such as Sampheng, Charoen Chai, Charoen Krung, Suan Mali, Phlapphla Chai or Wong Wian Yi Sip Song Karakadakhom (July 22 Circle). In the past, many Hakka restaurants are located in the Suan Mali near Bangkok Metropolitan Administration General Hospital. But now they had moved into many places, such as Talad Phlu, which is also one of the Chinatown as well.