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The Economy and lifestyle of Hakka people
As the Chinese saying goes, “People are shaped by the land they inhabit.” Environmental settings significantly influence the traditional way of living and customary practices. Before the outbreak of World War II, the economy of the New Territories in Hong Kong relied mainly on fishing and farming. Local inhabitants efficiently utilised the natural resources available […]
Yellow rice wine chicken
Yellow rice wine chicken is a popular dish in the Hakka culinary tradition. One might be familiar with red and white wine, but what about yellow rice wine? Historically, villagers in the New Territories used to produce their own wine using glutinous rice for personal consumption. Made from simple ingredients like glutinous rice, water and […]
Hakka Rice Cracker (Micang): a back-breaking Lunar New Year treat
Besides Hakka Year Cake (圓籠粄), the Hakka community celebrates Lunar New Year with a special delicacy called ‘Micang’ (Hakka Rice Cracker, also known as ‘Miceng’ and ‘Mitong’). Similar to chaguo (glutinous rice cake, 茶粿), the Hakka rice cracker is a rice-based product. Its main ingredients include sticky rice flour (粘米), glutinous rice flour (糯米), peanuts, […]
Hakka Year Cake: Family steamed rice cakes in bamboo steamers
Known as ‘gou’ (糕) in Cantonese and ‘ban’ in Hakka, this traditional delicacy is a form of cake created using ground rice. During the Lunar New Year, the Hakka people place great importance on making Hakka Year Cake (‘circular steamer cake’, 圓籠粄), serving both as gifts and for household consumption. A prevalent theory circulating online […]
Kitchen God Festival
The ‘Kitchen God’ (灶君) is a common sight near ancestral kitchen stoves in the New Territories. According to folklore, the Kitchen God makes an annual trip to the heavenly court on the 24th day of the twelfth lunar month to report to the ‘Jade Emperor’ (玉皇大帝) about human affairs, facilitating the adjudication of rewards and […]
Tools | Ethnobotanical Study of Plants in Villages
Dwarf Mountain PineBaeckea frutescens The branches of the plant can be tied together to make brooms. They grow on hillsides facing the sun. The crushed leaves of the plant smell of White Flower oil. They can be used to produce aromatic oil and tannin extracts. Sandpaper vineTetracera asiatica Both the top and the bottom surfaces […]
Hakka braised pork
It is said the essence of Hakka cuisine is savory, fragrant and fat. Dishes with pork belly are one of the most representational dishes of the cuisine. To our knowledge, there are three types of Hakka dishes made with pork belly. Kau Pork – a representational dish for complex cooking techniques Kau could refer to […]
Multipurpose temples: A Map of Deities in Sha Tau Kok (Part II)
In addition to worshiping, temples serve three additional purposes: 1. As a regular meeting place for village and village alliance discussions, negotiations and arbitrations, and as a symbol of unity. Some temples were only worshipped by one village originally, yet they evolved to become the core temple of the whole village alliance after the formation […]
A Map of Deities in Sha Tau Kok (Part I)
It is easy to encounter temples of different sizes in Hong Kong. This ranges from large-scale Tin Hau temples that occupy the space of a few shops on ground floors to shrines in shops. If you look closely, you see deities everywhere in the city. Part 1 – Religions Believers are free to worship different […]
Clothing | Ethnobotanical Study of Plants in Villages
RamieBoehmeria nivea The ubiquitous plant grows everywhere but it is also very functional. The leaves can be used as pig feed or made into hakka rice cakes named ‘coarse-leaf tart’. Its stems can be made into rope, clothing, and shoes after being soaked and torn. Dioscorea cirrhosa Lour. The ball-shaped rhizome of cirrhosa reveals its […]
Food | Ethnobotanical Study of Plants in Villages
Chinese MugwortArtemisia argyi The Hakka people believe that Chinese mugwort has the properties of removing dirt and filth, and the plant grows exceptionally well near Ching Ming Festival, thus Chinese mugwort leaves are added into Hakka rice cake as an ingredient near Ching Ming times. The Chinese mugwort Hakka rice cake, also referred as ‘Ching […]
Utensils | Ethnobotanical Study of Plants in Villages
Phrynium capitatum The leaves of the plant are large, glabrous, and structured. They are suitable for wrapping glutinous rice dumplings and steaming rice cakes. When rice cakes are steamed, clean, fresh leaves are used to line the base and sides of bamboo steaming baskets. Slurry is poured into the basket after lining. The stiff leaves […]
Rituals | Ethnobotanical Study of Plants in Villages
Pomelo Citrus maxima People bathe in fragrant water made by boiling pomelo leaves in hot water on Chinese New Year’s Eve. The practice can ward off negative energy and improve one’s luck. The leaf has an invigorating aroma. The correlation between pomelo leaf and luck might be related to how the plant’s name sounds like the […]