Hakka Stir-fry, Taoyuan | Taoyuan Signature Dish

Walk into a Hakka restaurant in Longtan, Yangmei, or Xinwu, and the first dish on almost every menu is Hakka Stir-fry. The wok crackles over a high flame as shredded pork, dried squid strips, dried tofu batons, and celery sections are tossed until the wok breath fills the room; a splash of soy sauce and rice wine just before plating sends the aroma surging upward. This is the first among the six great Hakka dishes — and the standard test of any Hakka restaurant's skill.

What is Hakka Stir-fry

Hakka Stir-fry is a signature Hakka dish featuring shredded pork, rehydrated dried squid strips, dried tofu batons, and celery sections. Some versions add dried shrimp, red shallots, garlic greens, or chilies. The technique centers on "render first, then stir-fry" — the pork fat is rendered out, the squid is softened but not mushy, the dried tofu is pan-crisped, and then everything is hit with a final blast of high heat so all the ingredients absorb the soy-sauce fragrance. A well-made plate of Hakka Stir-fry is salty and savory with layered depth, each ingredient distinct, the surface glossy and not stuck to the pan — equally good over rice or alongside a drink, and never missing from a Hakka village table.

Why Taoyuan? Taoyuan has one of the highest proportions of Hakka residents in northern Taiwan. Longtan, Yangmei, Xinwu, and Pingjhen are all Hakka townships with deep culinary roots. Heng Wei Restaurant (Longtan) won the Grand Champion in the Traditional Flavor division of the Council for Hakka Affairs' 2024 National Hakka Stir-fry Championship — an official public-sector recognition. A Lan Jie and others are listed on the Hakka Affairs Council restaurant directory. Hakka Stir-fry is one of the six great Hakka dishes; the ingredients are simple, but heat control, seasoning, and timing are all non-negotiable. It is the touchstone dish for judging a Hakka restaurant.

How to Eat It the Local Way

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With White RiceThe salty, savory richness of Hakka Stir-fry is made for two bowls of plain rice. Mixing the sauce into the rice works too — a supreme rice companion.

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With Rice WineThe bold flavors pair best with Hakka rice wine — the standard combination at elders' gatherings.

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Squid Should Have ChewGood stir-fry squid should be rehydrated to a springy but not mushy texture with its own aroma. Too soft or too rubbery both indicate imprecise heat control.

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Celery Should Stay GreenThe celery should still be bright and crisp when the dish leaves the wok. If it has yellowed or gone limp, it was cooked too long — a detail that separates the practiced from the novice.

Local Knowledge

Verified Credentials (ads filtered)

Heng Wei Restaurant (Longtan) won the Grand Champion in the Traditional Flavor division of the Council for Hakka Affairs' 2024 National Hakka Stir-fry Championship.
A Lan Jie and other Hakka restaurants are listed in the Hakka Affairs Council restaurant directory — a public-sector recommended category.
Hakka Stir-fry is recognized as the first of the six great Hakka dishes and is a required item on any Hakka restaurant menu.

Practical Tips

Hakka cuisine tends toward bold, salty flavors. Balance your order with a soup or blanched greens — avoid a table that's all rich dishes.
Authentic Hakka restaurants are concentrated in Longtan, Yangmei, and Xinwu. Options thin out considerably when you cross into central Taoyuan City.
Hakka restaurants fill up with family groups on weekends. Book by phone in advance, and reserve large round tables even earlier.

Information compiled from Michelin Guide, Taoyuan City Government Tourism Bureau, and large-scale public reviews; sponsored content has been filtered out. Photos will be replaced with channel-exclusive material after Dio's on-site shoot.

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