Taiwanese Hakka Lunar New Year

The Hakka are a Chinese ethnic group known for their dispersed nature and tendency to occupy marginal lands and remote hilly areas. Indeed, the name “Hakka” translates to "guest" or "without homeland.” Over time, they have been pushed from northern China to the south and abroad via maritime pathways. From Mauritius to Malaysia, Taiwan to Jamaica, the Hakka have employed preservation techniques and certain cooking styles that have contributed to the international culinary scene, often unknown to most people.

You’ll learn even more about these cooking styles while also celebrating the Lunar New Year! Come join chef Henry to cook and experience Taiwanese Hakka cooking traditions!

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Mei Cao Kou Rou—Braised Pork Belly with Preserved Mustard Greens

Kueh—Steamed Glutinous Rice Dumplings with Preserved Daikon Radish

Savory Tangyuan—Boiled Rice Dumplings with Pork, Mushrooms, and Shrimp in a Chicken Broth with Garlic Chives, typically eaten on the last day of Lunar New Year

Allergens: Sesame, Shellfish, Soy, Wheat (GF substitutions available with advance notice) Concerns? Email info@18reasons.org.

Learn more about Henry here.

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Photo Credit: Henry Hsu