Hakka Stir-Fry is the best-known stir-fried dish in Taiwan's Hakka cuisine, made by flash-frying five ingredients over high heat: dried tofu, dried squid, pork belly, Chinese celery, and scallions. More than seventy percent of Hsinchu County's population is Hakka — one of the highest concentrations in Taiwan — and virtually every Hakka restaurant in Zhudong and Xinpu carries this dish. The Hakka Affairs Council's publication Hakka Food Culture Records lists it as a core dish and essential introduction to Hakka culinary philosophy.
What is Hakka Stir-Fry
The standard recipe calls for tofu cut into strips, rehydrated dried squid sliced into shreds, pork belly sliced thin, Chinese celery cut into sections, and scallions cut into sections. The key technique is high-heat stir-frying: pork belly goes in first to render its fat, then dried tofu and squid are added in sequence until fragrant, and finally celery and scallions are tossed in and seasoned with soy sauce — all over sustained high heat throughout. The finished dish is dry and aromatic rather than wet, each ingredient retaining its chew, with the umami of the dried squid, the soy fragrance of the tofu, and the richness of the rendered pork fat combining into a deeply savory rice accompaniment. Some local Hsinchu restaurants finish the dish with Hakka-brewed soy sauce paste for added depth.
The ingredient combination in Hakka Stir-Fry reflects the practical wisdom of Hakka communities: dried squid and dried tofu are shelf-stable pantry staples, pork belly is a household constant in Hakka kitchens, and celery and scallions were crops grown by farming families. The dish embodies the Hakka philosophy of frugality and making full use of what is on hand. Hsinchu County has the highest proportion of Hakka residents in Taiwan, with Zhudong and Xinpu as core Hakka townships; restaurants in both areas each draw on local soy sauce brands, giving their versions slightly distinct character — but the five-ingredient combination is the framework recognized by the Hakka Affairs Council.
How to eat it the local way
Local knowledge
Verified sources
- The Hakka Affairs Council's Hakka Food Culture Records lists Hakka Stir-Fry as a core representative dish, with the five-ingredient combination documented in an official publication.
- Hsinchu County's Hakka population proportion exceeds seventy percent — the highest in Taiwan — with Zhudong and Xinpu as core Hakka townships; Hakka Stir-Fry is a standard menu item at virtually every Hakka restaurant in the area.
- The ingredient sourcing of Hakka Stir-Fry (dried squid, dried tofu, pork belly) reflects the food-preservation traditions of Hakka communities and is grounded in a traceable culinary and cultural history.
Practical tips
- Many restaurants around Taiwan display a 'Hakka' label, but the quality of their Hakka Stir-Fry varies enormously. Choose restaurants within the actual Hakka communities of Zhudong or Xinpu rather than spots near tourist attractions.
- Hakka Stir-Fry is on the heavier side in terms of seasoning. Those with high blood pressure or following a low-sodium diet can ask the restaurant in advance to reduce the amount of soy sauce.
- Restaurants near Xinpu Yimin Temple see heavier crowds around the Yimin Festival (seventh lunar month); visiting outside the festival period generally means more stable service and food quality.
Sources: Hakka Affairs Council, Hakka Food Culture Records; Hsinchu County Government Hakka Affairs Department promotional materials. Photos pending replacement with Dio's original shots.