Stuffed Tofu (Niàng Dòufu)
A classic Hakka dish, tofu stuffed with savory meat filling, pan-fried until golden, then simmered in a flavorful sauce. Crispy outside, tender inside, perfect for family meals.
Stuffed Eggplant
A classic pairing of eggplant and meat filling, soft and fragrant with rich sauce, perfect over rice!
Salt-Baked Chicken
A Hakka classic, salt-baked chicken boasts tender, juicy meat and crispy skin. The coarse salt seals in the juices, infusing the chicken with a savory saltiness. Perfect for festive dining.
Mei Cai Zheng Rou Bing (Steamed Pork Patties with Preserved Mustard Greens)
This classic Hakka dish combines savory preserved mustard greens with tender minced pork, steamed to juicy perfection. Rich and comforting, it's a perfect side for rice.
Hakka Drunken Clams
Hakka-style clams cooked with rice wine, delivering tender meat and rich wine flavor, perfect as a beer snack.
Dongjiang Stuffed Tofu
Crispy on the outside and tender inside, these tofu pockets filled with savory minced pork absorb a rich sauce, embodying the comforting essence of Hakka cuisine.
Braised Duck with Fish Maw and Longan
Rich in collagen, sweet longan, tender duck in a clear broth – a nourishing autumn soup.
Stuffed Tofu (酿豆腐)
A classic Hakka dish with tender tofu stuffed with savory meat, pan-fried until golden and braised in a rich sauce. Every bite is packed with flavor and comfort.
咸菜焖猪肉
Braised pork with pickled mustard greens is a classic Hakka dish. The tangy pickled greens perfectly complement the rich pork belly, which becomes tender and flavorful in the thick sauce. A perfect companion to steamed rice.
Braised Pork Belly with Taro
A classic Hakka dish, pork belly is rich yet not greasy, taro absorbs the savory juices, becoming soft and aromatic. Red and glossy, it melts in the mouth—a showstopper for banquets.
Hakka Drunken Clams
A classic Hakka stir-fry featuring tender clams drenched in a fragrant rice wine sauce with ginger, garlic, and chili — an irresistible appetizer.
White-Cut Hetian Chicken
A classic Hakka dish where tender Hetian chicken is simply poached, resulting in silky skin and juicy meat, accompanied by a savory ginger-scallion dipping sauce.
宁化鱼生
A traditional Hakka delicacy from Ninghua, Fujian, featuring paper-thin slices of fresh grass carp served over crushed ice, dipped in a tangy ginger-garlic-vinegar sauce for a pure, refreshing taste.
老鼠干
A traditional Hakka dish from western Fujian, using dried field rats stir-fried with winter bamboo shoots and garlic. Savory, chewy, and perfect with rice or liquor.
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.