Come to Taichung and savor the authentic taste of Hakka cuisine! The Hakka Affairs Council has collaborated with renowned hotels and restaurants across Taiwan to reinterpret traditional Hakka ingredients, creating contemporary dishes that make this heritage cuisine more accessible to modern diners. Hakka dishes are known for their bold, robust flavors, developed through labor-intensive techniques such as stir-frying, pickling, and sun-drying. By reinterpreting these flavors, the dishes not only capture the diligent spirit of Hakka cooking but also open new opportunities for the public to connect with the Hakka community’s unique labor aesthetics, fostering fresh culinary experiences and heartfelt cultural exchanges.
Shan Shin Restaurant’s Chef Wang Weiquan has meticulously crafted three signature Hakka dishes, including Peanut Tofu with Salted Egg Yolk Sauce, Salted Pork with Pickled Mustard Cabbage, and Crispy Braised Pork Belly. The Salted Pork with Pickled Mustard Cabbage puts a modern twist on the traditional dish. The pork is deep fried until the skin turns crisp and golden, then paired with chilled pickled mustard greens, creating a surprising contrast of hot and cold textures. The Crispy Braised Pork Belly features layers of tender meat and fat, served with either dried salted vegetables or tangerine sauce. This blend balances salty with sweetness and tanginess with aroma, not only cleansing the palate but also highlighting the Hakka people’s humble wisdom in living simply and resourcefully.
Chef Lin Qifeng shared that peanut tofu holds a special place in the culinary memories of the Hakka people. More than just a side dish to accompany rice, it is a nostalgic flavor that connects traditional Hakka families in southern Taiwan to their hometown roots. For the Peanut Tofu with Salted Egg Yolk Sauce, he selected locally made peanut tofu from Meinong, prized for its silky-smooth texture. Paired with a fragrant sauce made by stir-frying salted egg yolk with rich cream, the dish blends the rustic charm of tradition with a touch of modern indulgence, offering a fresh reinterpretation of the essence of Hakka flavors.
The “Shan Shin Culinary Arts: Reimagining Hakka Flavors” series not only presents contemporary interpretations of traditional Hakka ingredients, but also highlights the diversity and creativity of Hakka cuisine. From now through September 11, 2025, the public is warmly invited to visit Shan Shin’s original flagship restaurant and Shizheng branch to experience the distinctive “Ha-Food” flavors and savor the authentic taste of Taiwanese Hakka cuisine firsthand.
