Editing Hakka cuisine (section)

==Notable dishes==
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:

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! English !!Image!! Traditional Chinese !! Simplified Chinese !! Pinyin !! Hakka !! Description
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| [[Abacus seeds]] || [[File:Suan Pan Zi.jpg|100px]] || 算盤子 || 算盘子 || suànpánzǐ || son panˇ ziiˋ || Made of dough formed from [[tapioca]] and [[Yam (vegetable)|yam]], cut into [[abacus]] bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir-fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar.
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| Beef meatball soup || || 牛肉丸湯 || 牛肉丸汤 || níuròuwán tāng ||  ngiuˇ ngiugˋ ienˇ tongˊ|| A simple, clear broth with lettuce and beef meatballs.
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|Braised pork trotter
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|燜豬腳
|焖猪脚
|mèn zhū jiǎo
|munˊ zuˊ giogˋ
|Pig's feet are simmered in broth with shiitake mushrooms, ginger, garlic, scallions, rock sugar, and spices such as star anise and clove, along with a mixture of dark soy sauce and oyster sauce.
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| Dongjiang salt-baked chicken || [[File:Saltchicken.jpg|100px]] || 東江鹽焗雞 || 东江盐焗鸡 || dōngjiāng yánjú jī || dungˊ gongˊ iamˇ giugˋ gieˊ || This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the [[Dong River (China)|Dong River]], which runs through eastern [[Guangdong|Guangdong Province]]. It is in the Hakka heartlands.
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| Duck stuffed with glutinous rice || || 糯米鴨 || 糯米鸭 || nuòmǐ yā || no miˋ abˋ || The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned [[sticky rice]].
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| Fried pork with fermented tofu || ||  ||  ||  ||  || This is a popular [[Lunar New Year]] offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and [[auricularia auricula-judae|wood's ear fungus]]. It is a Hakka equivalent to [[canned soup]].
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| Kiu nyuk || [[File:Knyuk.jpg|100px]] || 扣肉 || 扣肉 || kòu ròu || kieu ngiugˋ || There are two versions of kiu nyuk, the most common consists of sliced pork with [[Meigan cai|preserved mustard greens]]: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of [[soy sauce]] and [[sugar]]. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with [[five-spice powder]] and yellow [[rice wine]]. A variation of the recipe on [[Wikibooks:Cookbook|Wikibooks Cookbook]] is available [[Wikibooks:Cookbook:Steamed Pork With Mustard Greens|here]].
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| [[Lei cha]] || [[File:Lei cha.jpg|100px]] || 擂茶 || 擂茶 || lèi chá || luiˇ caˇ || An assortment of tea leaves (usually [[green tea]]), [[peanut]]s, [[Mentha|mint]] leaves, [[sesame seed]]s, [[mung bean]]s and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, [[tofu]] and pickled [[radish]].
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| [[Yong Tau Foo]] ||[[Image:ntofu.jpg|100px]]|| 釀豆腐 || 酿豆腐 || niàng dòufǔ || ngiongˇ teu fu || One of the more popular dishes with deep Hakka origins, it consists of [[tofu]] cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including [[eggplant]]s, [[shiitake]] mushrooms, and [[bitter melon]] stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely [[surimi|fish paste]]. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried [[fish maw]] slices and [[okra]] to [[chili pepper]]s.
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| Steamed sticky rice pastry || || 粢粑 || 粢粑 || zī bā || qiˇ baˊ|| Glutinous rice is ground into a paste, which is then steamed. After that, the dough is stirred with a bamboo stick and pounded with a pestle to enhance its stickiness. Once this process is complete, the [[mochi]] is shaped into small pieces and coated with sweet peanut powder.
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