What is Hakka Chinese food? Who are the Hakkas?

China Pearl specializes in Hakka Chinese food. The Hakkas are a unique ethnic group of “Han” Chinese originally active around the Yellow River area. They are thought to be one of the earliest “Han” settlers in China. One theory has it that many of the early Hakkas were affiliated with the “royal bloods”. It is highly likely that while Hakka may be a stronghold of Han or the ‘original Chinese’ culture, Hakka people also have married other ethnic groups and adopted their cultures during the long migration history of 2000 years. Due to the infusion of other ethnic groups from the northwest, north and northeast, these original settlers gradually migrated south and settled in Jiangxi, Fujian, and Guangdong. They were called Hakka by the locals when they first settled in. This term has been used since by non-Hakka and Hakka people, and in international publications. The spelling “Hakka” is derived from the pronunciation in Hakka dialect (pronounced as “haagga” in Hakka and “kejia” in Mandarin).

Hakka people are noted for their preservation of certain cultural characteristics that could be traced to the pre-Qin period about 2200 years ago, as expressed in the custom, foods, spoken language, etc. which reflects the true spirit of China.

The constant migration history has made Hakka people one of the most versatile and well known communities in Chinese culture. While preserving the cultural characteristics of the food, the Hakkas are believed to have taken influence and perfected the art of cooking from the places they have passed during the 2000 years of migration hence expanding their menu to one of the vastest and most well known among Chinese all over the world, implementing the widest range of cooking techniques.

Being the third generation Hakka Chinese in India, we at China Pearl still preserve our cooking techniques and food culture which has been passed down by our elders. Our Master Chef Tony Lu has first hand cooking experience passed down by his own mother. His experience over thirty five years in the business has seen him travel to China and South East Asia to understand the culture and the food better. Being born and brought up in India has helped him understand the country’s food habits and culture so he “innovates” his food to suit the Indian palate with his personal touch, while adhering to traditional methods and ingredients, striking a perfect balance between change and tradition in the true spirit of the Hakka.

“The ‘Indianisation’ of the traditional Chinese food is one of the most exciting because you come to a point when the judging is done only by your taste buds – without any prejudice. And I feel good because I could be a part of the ‘evolving’ process of Hakka food. ‘Indian Chinese Hakka Food’ is already very famous in Canada, US, UK and surprisingly even in China!” says Tony.

So the next time you bite into a spicy, lip smacking ‘Shaolin Stick’ at China Pearl, remember that you’re part of a ‘cultural evolution’, and what better way to experience it other than being at China Pearl!