My friend Linda Anusasananan recently blogged a video post of her making Hakka Stuffed Tofu (niong dou fu) with fellow author Lorraine “The Chinese Lady” Witte. Her version of niong dou fu looks delicious. It is also quite different from what my mom used to make.
Which reminds me of a conversation I had a couple weeks ago with fellow Hakka foodie, Stuart Lee. This was right after the 2016 Hakka Conference in Toronto, during which I’d listened to some fascinating talks about the Hakka diaspora.
Hakkas are known as the ‘gypsy’ or ‘guest’ people of China. They were originally from Northern China but in a series of migrations (between 317 AD and 1860’s) they drifted south into the regions of Guangdong and Fujian. After the defeat of the Taiping Rebellion (1851-1864) the Hakka people were persecuted for…
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