Provenance Technique Library

Meizhou, Guangdong Province — Hakka heartland Techniques

2 techniques from Meizhou, Guangdong Province — Hakka heartland cuisine

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Meizhou, Guangdong Province — Hakka heartland

Hakka Abacus Beads (Suan Pan Zi / 算盘子)

Meizhou, Guangdong Province — Hakka heartland

Unusual Hakka dish of taro and tapioca starch dumplings shaped like abacus beads (small torus shapes), stir-fried with pork mince, mushrooms, dried shrimp, and preserved vegetables. The texture is uniquely chewy and slippery with a distinctive taro earthiness. Associated with Hakka New Year traditions.

Chinese — Hakka — Taro Preparations →

Hakka Salt-Cured Pork Belly (Mei Zhou Yan Jian Rou / 梅州盐焗肉)

Meizhou, Guangdong Province — Hakka heartland

Hakka preservation technique of packing pork belly or whole pork cuts in coarse salt with aromatics, curing several days in cool conditions. The resulting meat is firm, deeply savoury, and can be steamed, stir-fried with vegetables, or used as a flavouring agent in rice dishes. Core to Hakka frugal preservation tradition.

Chinese — Hakka — Curing and Preservation →