Editing Hakka cuisine (section)

== Background ==
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The Hakka people have a marked cuisine and style of Chinese cooking which is little known outside the Hakka home. It 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. Preserved vegetables ({{lang|zh|梅菜}}) are commonly used for steamed and braised dishes such as steamed minced pork with preserved vegetables and braised pork with salted vegetables.  In fact, the raw materials for Hakka food are no different from raw materials for any other type of regional Chinese cuisine where what is  cooked 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 flavor ([[umami]] taste) of meat.

The Hakka who settled in the harbor and port areas of Hong Kong placed great emphasis on seafood cuisine. Hakka cuisine in Hong Kong is less dominated by expensive meats; instead, emphasis is placed on an abundance of vegetables. Pragmatic and simple, Hakka cuisine is garnished lightly with sparse or little flavoring. Modern Hakka cooking in Hong Kong favors [[offal]], an example being deep-fried intestines ({{zh|t=炸大腸|p=zhá dà cháng|labels=no}}). Others include tofu with preservatives, along with their signature dish, salt baked chicken ({{zh|t=鹽焗雞|p=yán jú jī|labels=no}}). Another specialty is the [[poon choi]] ({{zh|c=盆菜|p=pén cài|labels=no}}).<ref>{{cite book|last1=Sterling|first1=Richard|last2=Chong|first2=Elizabeth|last3=Qin|first3=Charles Lushan|year=2001|title=World Food Hong Kong|location=Hong Kong|publisher=Lonely Planet Publishing|isbn=1-86450-288-6|url-access=registration|url=https://archive.org/details/isbn_9781864502886}}</ref> While it may be difficult to prove these were the actual diets of the old Hakka community, it is at present a commonly accepted view. The above dishes and their variations are in fact found and consumed throughout China, including [[Guangdong|Guangdong Province]], and are not particularly unique or confined to the Hakka population.

Besides meat as source of protein, there is a unique vegan dish called [[lei cha]] ({{zh|c=擂茶|p=léi chá|labels=no}}). It comprises combinations of vegetables and beans. Although not specifically unique for all Hakka people but are definitely famous among the Hakka-Hopo families. This vegetable-based rice tea dish is gaining momentum in some multicultural countries like Malaysia. Cooking of this dish requires the help from other family members to complete all eight combinations. It helps foster the relationship between family members in return.

Steamed bun ({{lang|zh|包子}}) is a popular snack among the Hakka people, especially pork belly bao (扣肉包) that is stuffed with kiu nyuk. This bun is usually made with flour, water, sugar, and yeast, resulting in a soft, fluffy texture when steamed. There is another variety available, such as a dumpling-like bun called tea fruit (茶果), made from glutinous rice. The sweet version is filled with sweetened black-eyed pea paste or peanuts, while the salty version contains preserved vegetables or radishes.