China is a large country with a long cultural history of food. Chinese cuisine includes food from the country’s different regions as well as its emigrants.  Variation in geography, climate and culture across China’s different regions form the various branches of Chinese cuisine.

The cookbook introduces Hakka cuisine which is practiced Mainland China, Taiwan, Singapore, Malaysia and overseas and highlights the common cooking styles that make up Hakka cooking. The cookbook features 140 recipes from over 30 Hakka chefs, which were improved using the author’s own experiences and improvements to the recipes.

The recipe for stir-fried pork and pineapple includes chunks of fresh pineapple, which are often grown locally in China, bits of crunchy black fungus as well as rings of hot jalapenos, which together bring a lively character to the pork. It is easy to cook, healthy with reduced fat and sodium in our version; and most importantly, it delights your taste buds!