Hakka-Style Stir-Fries
Hung Chin
Every ingredient in this Hakka classic is thoughtfully chosen. The dried tofu stays tender and retains a rich soy aroma even after high-heat wok-frying; the celery is vibrant, crisp, and delicately textured; and the squid, cut thicker than usual, remains pleasantly bouncy without becoming tough. The dish captures the essence of wok hei and savory soy fragrance, with perfectly balanced seasoning — deeply satisfying and aromatic.
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Hao Shi Savory Hakka Rice Cake
Noon Turnip Cake
Served in a small porcelain bowl, this dish resembles a traditional Taiwanese wan gui (savory rice pudding). Its smooth, white surface glistens, and the cake is moist with a gentle spring, carrying the subtle natural sweetness of rice. Topped with shredded dried tofu and house-pickled radish sautéed until lightly caramelized, it adds a chewy texture and savory depth that perfectly complement the cake’s delicate flavor. What might seem like contrasting elements — soft rice cake, crisp-tender toppings, sweet and savory notes — come together in a harmonious balance. (hero image ©Noon Turnip Cake)
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Stir-Fried Vegan Pork with French Beans
Shan Guo Tang
Playful in name, memorable in taste. Uniformly diced French beans are stir-fried with pickled cucumber and plant-based mince over high heat, releasing a fragrant soy aroma. Each bite delivers the crispness and natural sweetness of the beans, the gentle sweetness of the pickled cucumber, and the tender texture of the plant-based pork. Even skeptics of vegetarian cuisine may be surprised at how this version matches the flavor and technique of its traditional pork counterpart — savory, brimming with wok hei, and perfectly paired with rice.
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Hakka Bun with Dried Radish Filling
Tsou Chi Cai Bao (Zhongzheng Road)
The shop offers three dumpling variations, each featuring a different radish filling and presented in a small, charming form. The classic dough incorporates mugwort, giving it a deep jade-green hue and a tender, pliable texture. The filling blends finely shredded dried radish with a touch of mushroom and minced pork, creating a harmonious balance of soft, glutinous skin, crisp radish, and gentle savory aroma — compact in size, yet rich in layered flavors.
Fried Tofu Skin Roll with Basil Omelet and Pork Cartilage
Cat House
Fresh tofu skin sheets encase a filling of basil omelet, pickled vegetables, baby napa cabbage, baby corn, and pork cartilage. The wrapper is aromatic and soft, while the filling offers natural vegetable sweetness, tangy-salty pickles, and rich pork flavor, with aromatic basil weaving through. The result is a layered, harmonious bite with complex textures and flavors.
Signature Seafood and Taro Rice Noodle Soup
Dongmen Rice Noodle Soup
This generous bowl features neatly arranged ingredients, both boiled and fried, each bringing unique textures and flavors. The broth, made from taro and chicken bones, carries a gentle taro fragrance with a hint of pepper. The coarse rice noodles are springy yet never soggy. Crispy fried egg floss adds aroma, and a whole piece of perfectly stewed taro sits atop — tender and fluffy, integrating effortlessly with the broth for a delightful surprise.
Braised Pork Belly with Shredded Bamboo Shoots
Nung Wei Hsiao Chu
The bamboo shoots at the base retain a pale yellow hue, with excess sourness removed while preserving crispness and aroma. Above, evenly cut cubes of pork belly are braised until the lean meat is tender and the fat bouncy yet melt-in-the-mouth. Unlike heavier, saltier versions commonly found elsewhere, this dish offers gentle sweetness and a subtle soy fragrance — a lighter, distinctive take on a classic.
Stir-Fried Rice Vermicelli with Duck
Yuan Wei Duck Noodle
Served piping hot on a small oval plate, this dish draws you in at first glance. Fine strands of rice vermicelli are stir-fried with fried shallots, chives, duck slices, and bean sprouts, absorbing the sauce and wok aroma while staying dry and springy. The seasoning is spot-on, and the deft stir-fry technique imparts a signature wok hei. Slices of duck from near the breast add a subtle smoky note, giving the dish its distinctive charm.
Read the Chinese version here.
