Steamed rice roll with thin, smooth skin, eaten with soy sauce.
Plain-poached to keep original flavor, skin silky and meat tender.
Top dim sum: thin skin, plump shrimp.
Rice cooked in clay pot with crispy crust.
River congee with fish, peanut and fried skin.
Steamed rice sheets cut into ribbons, beef ho fun base.
Water chestnut cake, crystal-clear and bouncy.
Sweet-sour chicken feet, a dim-sum staple.
Winter-melon pastry, partner of โhusband cakeโ.
Steamed bun split open with char siu filling.
Custard bun with flowing salted-egg yolk.
Whole chicken baked in salt, fragrant and tender, a Hakka classic.
Pork liver, intestine and lean pork soup with noodles.
Rice sheet rolled with fillings.
Tofu stuffed with meat, a signature Hakka dish.
Garlic-lard tossed noodles, Meizhou breakfast.
Glutinous-rice wine, sweet and warming, called the Hakka motherโs wine.
Taro-starch wrapper with bamboo shoot filling.
Pork belly steamed with preserved mustard greens, savory and rich.
Thin long rice noodles, chewy and smooth, a Meizhou Hakka snack.
Rice cake with mugwort, a Hakka Qingming-season snack.
Garlic-lard alkaline noodles, Hakka breakfast.
Taro-starch meatballs steamed, Hakka banquet.
Shredded taro deep-fried crisp.
Cake with coconut and peanut filling, a western Guangdong Mid-Autumn pastry.
Steamed rice layers cut and sauced.
Dianbai harbor seafood, caught same day.
Big juicy lychees from Gaozhou.
Western Guangdong dessert: mung bean, yam, tremella.
Crisp mustard greens in light broth.
