Wei Jiao Ban

Wei Jiao Ban

　　Wei Jiao Ban is one of the most common foods in Hakka cuisine. It is made by grinding rice into a paste, mixing it with a small amount of alkaline water, pouring boiling water over the mixture, and then steaming it in small bowls. The steamed result puffs up around the edges while forming a depression in the center. It is typically served with sweet soy sauce (known as "red flavor"), which is why it is called Wei Jiao Ban. In Meizhou, pan-fried Wei Jiao Ban can often be found on the streets, making it a unique traditional Hakka delicacy.

　　How to enjoy Hakka-style Wei Jiao Ban:

　　① Dipping Style: Boil brown sugar with a bit of soy sauce to make a “red flavor” sauce, or sauté garlic, chili, and salt to make a “white flavor” sauce. Pour the sauce into the bowl of Wei Jiao Ban, then cut it into small pieces with a bamboo stick and dip to eat. The former is sweet, while the latter is spicy and savory.

　　② Fried Style: Mix flour with water to make a batter, cut the Wei Jiao Ban into two pieces, coat them evenly with the batter, and then deep-fry them in boiling peanut oil until golden. Remove and serve with either “red flavor,” “white flavor,” or “garlic chili sauce”—each offering a distinctive taste.

　　③ Stir-Fried Style: Cut the Wei Jiao Ban into small pieces and stir-fry with ingredients such as shredded pork, shredded squid, mushrooms, and chopped scallions. Sprinkle with pepper before serving. It has a delicious flavor and is a popular dish in Hakka restaurants and eateries.