Hakka Cuisine: The Food of the Nomads

Historically, the Hakka people in China made several large-scale migrations from the north to the south, in order to escape from wars, disasters, and social unrest. 

While many eventually settled down in the Fujian and Guangdong provinces, many others also traveled out of China and settled down in places around the world, including Singapore.

Hakka Cuisine: Traditional but Adaptable

As they migrated, the Hakka people encountered the challenges of adjusting to diverse climates, and culinary practices in their new locations. Gradually, they assimilated to local customs and cuisines, contributing to the development of a unique Hakka culinary tradition passed down through generations.

Historically, Hakka cuisine emphasised food preservation to accommodate their nomadic lifestyle, making dishes saltier and richer in flavour. This ensured sustenance during lengthy travels. Rice wine played a significant role in Hakka cuisine, not only for its flavour but also for its warming properties, particularly valued during journeys through colder climates.

The Hakka are known for their knack for assimilating into new cultures and environments.

Upon settling in a new location, they readily adopt local customs, cooking methods, and indigenous ingredients. As they dispersed globally later on, they not only retained traditional Hakka flavours but also innovated dishes blending local culinary styles and ingredients.

While Hakka cuisine varies globallay, certain signature Hakka dishes have remained common among Hakka communities around the world; Lei Char (雷茶), Braised Pork with Preserved Mustard (梅菜扣肉), Braised Chicken in Hakka Rice Wine (鸡酒), Hakka Stuffed Tofu (酿豆腐), Abascus Seeds (算盘子) etc... Historically, Hakka dishes were simple and served casually, reflecting the hardships endured during times of scarcity when aesthetic considerations took a backseat to addressing hunger.

Hakka Food in Singapore

Some Hakka dishes that can be found in Singapore include the Lei Cha (grounded tea served with vegetables and other ingredients), Chicken Braised in Rice Wine, Yong Tau Fu (stuffed tofu), and Abacus Seeds (made from yam to look like the beads on the abacus). 

Join the mission

Through the sharing of recipes, cultural stories and provision of core Hakka condiments such as rice wine, Hakka Imperial Kitchen strives to help preserve and promote Hakka food and culture. 

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