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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.

Famous dishes in Hakka restaurants in Hong Kong include:

• Salt baked chicken (東江鹽焗雞) - supposed to be baked inside a heap of hot salt, but many restaurants simply cook in brine nowadays.
• Duck stuffed with rice (糯米鴨) - a whole duck is de-boned while maintaining the shape of the bird, the cavities are filled with seasoned sticky rice.
• Tofu soup in pot (東江釀豆腐煲) - the stuffed tofu cubes.
• Beef ball soup - very simple clear broth with lettuce and beef balls.

Other traditional Hakka dishes include:

• Fried pork with fermented beancurd: this is a popular Chinese New Year offering which involves two stages of cooking. As previously mentioned, fresh food was at a premium in Hakka areas, so the marinated pork was deep fried to remove the moisture in order to preserve it. When a meal of pork was desired, the fried pork was then stewed with water and wood's ear fungus. Think of it as a Hakka equivalent to canned soup.

• Yong Tau Foo (釀豆腐, stuffed tofu cube): various oddments including eggplants, chillies and bitter melon stuffed with fish paste, beancurd, beancurd skin, fish and meat balls among other ingredients, served in clear soup.

• Kau yuk (扣肉, sliced pork with preserved mustard green ): Alternate pieces of pork and yam served in a dark sauce whose principal component is, of course, fermented beancurd.

• Lui Cha or Pounded Tea (擂茶): A consortment of tea leaves (usually green tea), peanuts, mintThis article is about the herb. See Mint (disambiguation) for other meanings. Mentha aquatica ''Mentha arvensis ''Mentha citrata ''Mentha longifolia ''Mentha x piperita ''Mentha pulegium ''Mentha requienii ''Mentha spicata ''Mentha suaveolens True Mint s leaves, sesame seedThe sesame seed is the cream-white seed of the plant Sesamum indicum of the family Pedaliaceae''. The seed is used whole in cooking for its mild, nutty flavour, and also yields a cooking oil. Sesame seeds are sometimes added to bagels and the top of hambus, mung beanThe mung bean is the seed of Vigna radiata ( Fabaceae), which is native to India. It is also known as green gram or golden gram . The mung bean is one of many species recently moved from Phaseolus to Vigna and is still often seen cited as Phaseolus aureuss and other herbs, which are pounded or ground into a fine powder which is mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, beancurds and pickled radishThe radish Raphanus sativus is a vegetable of the Cruciferae family. The edible part, a bulb of white flesh, is the swollen underground stem just above the root (Latin radix it is a taproot). The skin comes in a variety of colours. Most commonly known is.

Hakka food also includes takes on other traditional Chinese dishes, just as other Chinese dialects do.

See also: cuisineIntroduction A cuisine (from the French word for " kitchen") is a specific set of cooking traditions and practices, often associated with a place of origin. Religious food laws can also exercise a strong influence on cuisine. A cuisine is primarily influe, Chinese cuisine, cooking