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, best lightly blanched.
Crisp mustard greens in light broth.
