Hakka Cuisine

Hakka Cuisine

　　There are many Hakka people in Shenzhen, and consequently, there are also many Hakka restaurants. Although people are becoming more open to diverse flavors and the temptations of regional cuisines are increasing, they always hold a special affection for the tastes of their hometown. As a result, Hakka restaurants in Shenzhen remain generally quite popular.

Hakka cuisine is also known as Dongjiang cuisine, because the Dong River flows through the Hakka regions of eastern Guangdong. Together with Chaozhou cuisine and Cantonese cuisine, it is recognized as one of the three major culinary styles of Guangdong. Traditional Dongjiang dishes have gradually developed their own regional characteristics in the kitchens of modern Hakka people, earning a reputation for being “authentic in taste and delightful to the palate.”

The Hakka dishes that make the list refer to Dongjiang Hakka cuisine, which, along with Chaozhou cuisine and Cantonese cuisine, is considered one of the three major culinary styles of Guangdong. The traditional signature Hakka dishes are: salt-baked chicken, stuffed tofu, and red braised pork. Compared to Chaozhou cuisine, Hakka dishes tend to be richer in “fat, salt, and well-done” flavors, which is related to the previous living standards and habits of the Hakka people.

Salt-baked chicken ranks first among the top ten famous Hakka dishes. Like most Hakka dishes, it may not look extraordinary on the outside, but it is surprisingly delicious—crispy skin, tender meat, and bones that are so flavorful they practically melt in your mouth. It is said that this dish was meticulously prepared by a caring Hakka woman to stimulate her husband’s appetite while he was seriously ill. The bedridden husband found himself wanting more with every bite and soon recovered. Other poultry dishes such as crystal chicken and savory salted duck are also considered refined offerings in Hakka cuisine. Though extremely time-consuming to prepare, they are well worth the effort, resulting in tender textures, richly aromatic broth, and delightful flavors. Stuffed bitter melon, stuffed tofu, and stuffed eggplant are regarded as the “three treasures” of Hakka cuisine. They feature eye-catching colors, varied shapes, and unique tastes, and are especially refreshing and cooling when eaten in summer. Hakka cuisine appeals to diners with its strong mountainous essence and distinctive rural character. It emphasizes balance and harmony, staying true to authentic flavors and using genuine ingredients without any shortcuts. In these dishes, you can sense the profound traditional culture of the Hakka people—where simplicity reveals true purity. Although Hakka cuisine isn’t extremely popular in Shenzhen, it hasn’t faded away like some passing fads such as spicy crab. This is because Hakka food isn’t about being fancy, and it offers great value (“抵食夹大件,” a Cantonese phrase meaning good value and generous portions), making it perfect for families to enjoy together.

For those looking to try Hakka cuisine, we’ve selected a few highly-rated dining spots. At Hakka King, the Hakka-style clear-braised chicken is rich in chicken flavor, with a savory and salty broth. When served over rice with the chicken juice, it’s incredibly fragrant, salty, and delicious. At Hakka City, the hand-ground stuffed tofu is intensely flavorful, deeply soybean-rich, and the tofu itself is tender yet resilient. Meanwhile, the Wu Zhi Mao Tao Soup is a signature dish at Hakka King. It is made by simmering pork bones with Wu Zhi Mao Tao roots, and the soup has a subtle milky fragrance. It is believed to strengthen the spleen and lungs, regulate qi, promote diuresis, remove phlegm, and soothe coughs. It has become a popular health-promoting soup among the Hakka community in recent years.