Sunday, December 14, 2008
The Hakka people have a marked cuisine and style of Chinese cooking which is little known outside the Hakka home. Hakka cuisine concentrates on the texture of food - the hallmark of Hakka cuisine. Whereas preserved meats feature in Hakka delicacy, stewed, braised, roast meats, 'texturized' contributions to the Hakka palate have a central place in their repertoire. In fact the raw materials for Hakka food are no different from raw materials for any other type of regional Chinese cuisine, what you cook depends on what is available in the market. Hakka cuisine may be described as outwardly simple but tasty. The skill in Hakka cuisine lies in the ability to cook meat thoroughly without hardening it, and to naturally bring out the proteinous flavour (umami taste) of meat. Most of the Chinese restaurants in the United Kingdom are owned by Hakkas.