The True Hakka Tradition

People ask me what is good food, I tell them: no food beats the Hakka food. When they ask me how I know, I tell them: who else knows best than a pure Hakka decendant? When they ask me who cooks the best Hakka food, I tell them: no one else but my dear old grandmother.

My grandmother, a lady living the grand old age of 80+, is the only one capable of mastering this cuisine.

Her best dish would be her "Wu Tao Kao Yuk" which directly translate to "Yam & Fatty Pork". Oh, how i remember this dish: a must have for every Chinese New Year's Eve. Followed closely behind is her famous rice wine, brewed the way only she would know. The aroma is so strong that it was believe to be able to kill flies... GASP! In return, the rice wine can be used to cook one of my personal favorite: the "Yim Chau Kai" which literally means "Salted Wine Chicken". Below are "pirated" examplew which I found on the internet.

Unfortunately, my grandmother is indeed quite old, and she is worried, that these precious Hakka traditional cuisine will one day, end up with her to the grave (CHOI!). My aunties are now desperately learning the secrets techniques, how far they get, well... We'll just have to see.

Yeah yeah... I'm trying too! Grrr...