08 January 2016

Hakka Cuisine, Fresh Tastes

Hakka or Kejia, literally meaning 'guest families', refers to the people whose ancestor moved from central China in ancient times. They settled mainly in the South China provinces such as Guangdong and Fujian. Some have immigrated to overseas to southeast Asian countries and the U.S..

Hakka cuisine features a lot of fresh pork, fish and chicken. There are numerous restaurants in Hong Kong, Indonesia, Malaysia and Singapore serving Hakka cuisine.

Until May 8, the two restaurants Baiyuelou and Haochi of Crowne Plaza Guangzhou City Centre are offering almost 30 dishes of Hakka cuisines. Steamed Glutinous Rolls with Chinese Yellow Wine and Peanut, Braised Pork Belly with Preserved Vegetables, Braised Pigtail with Black Bean, Stewed Bamboo with Pork Belly and Pan-fried Egg Stuffed Meat will all be on offer.

Fresh moxa leaves that need to be picked at 4 o 'clock in the morning, native wild ferns, handmade bean curd, Tai Po bitter bamboo shoots, premium beef omasum ...the natural and healthy ingredients are stewed, roasted or boiled to provide the mouth-watering and rich flavour. Stuffing with meat is a feature of the cuisine which can be seen with balsam pear , eggplant, chilli and even egg curd. During the festival, Mr. Martin Mo, Executive Chef of Crowne Plaza Guangzhou City Centre, together with two guest Hakka chefs, is bringing guests the most classical Hakka cuisines with primitive and natira; ingredients sources in their original habitats.

Hakka Cuisine, Fresh Tastes
Stewed Bamboo with Pork Belly

Hakka Cuisine, Fresh Tastes
Pan-fried Egg Stuffed Meat

Hakka Cuisine, Fresh Tastes
Braised Pigtail with Black Bean


Hakka Cuisine, Fresh Tastes
Steamed Glutinous Rolls with Chinese Yellow Wine and Peanut


Hakka Cuisine, Fresh Tastes
Braised Pork Belly with Preserved Vegetables