Academic Writing Magazine Essay: Compare & Contrast Ethnic: Food in Hokkien & Hakka Communities

BUE 20013
ACADEMIC WRITING
Magazine Essay
Compare & Contrast
Ethnic : Food in Hokkien & Hakka
Communities
NO. NAME NO. MATRIX

1 AMRIITHA A/P KALIYAPPAN 09BTH21F3017
2 YUWATAARANI A/P 09BVC21F3004

SIVARAJAN
3 YUVARAANI A/P 09BVC21F3002
YOGANATHAN
4 HOO HUI EN 09BVC21F3007
LECTURER’S NAME :
DR. PRASANNA KESAVAN
Laughter is brightest in the place where food is good. In this world, there are many different
types of food eaten by various ethnicities. So now what is the special food in Hakka and
Hokkien ethnic? Both ethnics migrated to South China and had their own types of delicious
dishes. Hakka community originated from North China whereas Hokkiens are from Fujian
Province. Hokkiens have a high rate of emigration so they ended up in Taiwan, and beyond.
Generally, the Hakka diet is salty, spicy, and fat.Hakka cuisine is the cooking style of the
Hakka people, and it may also be found in parts of Taiwan and in countries with
significant overseas Hakka communities. However, Hokkien cuisine is the cooking style of
the native Chinese cuisines derived from the native cooking style of China's Fujian Province.
Hakka and Hokkien cuisines have unique dishes include various soup, flavorful chickens, and
delightful ancient desserts.
There are various types of soups in ethnic Hakka and Hokkien. Lei Cha is a Hakka
traditional culinary lifestyle that has benefits such as creating bodily fluid and satisfying
thirst, removing stomach distension, and aiding digestion. Most studies involving ethnobotany of
the Hakka have focused on the use of medicinal plants and cooling herbal tisanes (Z h i -Hong
Jiang ,2004). Traditionally, Lei Cha is made by washing, chopping, and frying basil, mint,
and coriander including roots in a pot for later use and smash together for boiled it. On the
contrary, a traditional dish in Fujian is peanut soup, which is also famous in Hokkien. Whether
dessert or breakfast, the nutty fragrance from the steaming soup and sticky fingers from dipping
the deep-fried dough sticks into the bowl is universally enjoyed. Peanut soup comes in a
variety of tastes in Fujian, some are simmered with coconut milk and milk, while others are
made just with peeled peanuts and water. The peculiarity is that the coconut milk aroma is
preferred since it tastes better. To sum up , both are soup but they differ in cooking methods,
flavours, and ingredients.
Next, chicken is undeniably one of the most important protein sources in most people's daily
meals. Different sections of the chicken have different health benefits. Chicken dishes from
the Hakka and Hokkien ethnic groups are plentiful and
tasty. Huang Jiu Ji, Dong Jiang salt-baked chicken, and Shan Bei Ji are all Hakka ethnic
foods. However, Hakka Shan Bei Ji has a salty taste with a tiny quantity of wine aroma and
the perfume of sesame oil and rice wine that are totally immersed in the flesh. Using chicken
wings or drumsticks, this recipe is much more delicious. In the Hokkien community, Hong
Lai Chicken Feet is a typical dish. It is made with chicken feet, seasoning powder, and a hint
of heat, then steamed and fried. Chicken feet have a pleasant and fragrant flavor. The chicken
feet do not stick to your hands and have a versatile flavor. According to Ariane Lang (2020),
chicken provides a good amount of protein in the form of collagen, as well as fat and various
vitamins and minerals. As a result, both Hakka and Hokkien have significant traditional
methods for preparing chicken using its various parts.
Apart from that, the Hakka community has the least sweet desserts compared to the
Hokkiens. The popular dessert in the Hakka community is Mochi whereas the famous
Hokkien dessert is Fu Qing Guang Bing. Mochi is the most representative food in Hakka rice
dishes. The chewy mochi with peanut powder has a special fragrance with a little bit of
sweetness and the fragrance remains between the lips and teeth. The unforgettable taste
makes people eat one after another. The Hakka community makes more salty food. Fu Qing
Guang Bing is an improved scone on the basis of Hokkien's Ma Bing desert. It is a traditional
dessert in Fuqing. This dessert is full of sweet taste to attract people who love to eat. It has
the widest range of influence and the richest cultural connotation. People from Fuzhou call it
Fuqing Cake, which is well-prepared in fragrance and taste. Both desserts are made by
using flour as the main ingredient but different styles of cooking methods are used.
In conclusion, various soups, flavorful chickens, and beautiful old sweets are famous among
these Hakka and Hokkien cuisines. The purpose of soup in ethnic Hakka is to produce some
medical purpose such as bodily fluid and quench thirst. But the hokkien soup famous
because the soft, sticky, fragrant, and sweet
taste. Not only that, in ethnic Hakka and Hokkien cuisine, there are many excellent and
distinctive chicken dishes. In Hakka ethnic, chicken cuisine tastes salty with a small quantity
of wine. However, in Hokkien chicken cuisine have a versatile flavour. They using traditional
techniques and components from various parts. Furthermore, the Hakka community has a
dessert that is not as sweet as the Hokkien community. Furthermore, Fu Qing Guang Bing is a
Hokkien's traditional snacks or sweets. Both desserts are made primarily of flour, but they are
created in distinct ways. Everyone should try this food at least once in their life to get the
best food experience. The taste is always unforgettable.
References:
1.) Written by Ariane Lang, BSc, MBA on October 19, 2020 — Medically reviewed by
Natalie Butler, R.D., L.D.
https://www.healthline.com/nutrition/chicken-feet
2.) Zhi-Hong Jiang. Ethnobotanical study of medicinal plants used by Hakka in

Guangdong, China. J Ethnopharmacol 2004; 117:41–5
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6883701/#CR19
3.)Webpage, Changiairport.com (10 Jul 2018). A taste of Fujian: Uncover the ingenuity of its
local fare from
https://nowboarding.changiairport.com/go-global/Local-food-infujian.html

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BUE 20013

NO. NAME NO. MATRIX

2 YUWATAARANI A/P 09BVC21F3004

2.) Zhi-Hong Jiang. Ethnobotanical study of medicinal plants used by Hakka in

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