Hakka Cuisine

The most particular thing about Hakka food is the cooking techniques the Hakka use, including pressure-cooking, quick frying, stewing, and the sauces they use. Hakka food tends to be vinegary and salty, including a large variety of pickled vegetables. The pickled vegetables not only replenish the salt lost through sweating caused by hard work, it can be stored for long periods of time. This falls in line with frugality considered so important by the Hakka. The most frequently seen types of Hakka food are rice flower dishes, snacks, and main dishes.

As a result, fresh produce was at a premium, forcing the Hakkas to heavily utilize dried and preserved ingredients, such as various kinds of fermented beancurd and much use of onion. Due to the hill country being far inland seafood is a rarity. Pork is by far the most favored meat of the Hakkas, with belly bacon being the preferred cut as it has alternating layers of fat and lean meat, providing an excellent texture.

One of them is famous Yong Tau Foo ( 酿豆腐 ). Yong Tau Foo is one of the favourite of among Singaporeans because firstly, it is healthy because the main meat used here is fish. Secondly, it provides some variety to Singaporeans life because they are able to choose the food pieces according to their current likings and preferences. And not much oil is used and vegetables are also available, suitable for the health-conscious.