Hakka Delights at Orange Overseas Chinese Center Receive Praise from TCML and FASCA Members

On April 20th, Saturday, the Orange County Overseas Chinese Cultural and Educational Service Center organized an event to enhance the understanding of Hakka culture among second-generation Taiwanese Americans and students of Taiwan Chinese Language and Culture Center (TCML) in Orange County and San Diego. The event featured guest speakers including the president of the Orange County Taiwanese American Chamber of Commerce, Hu Jiahui, and Hu Aimei, who shared insights into Hakka culture and cuisine.

Director Xiao Beiru of the Orange County Overseas Chinese Center stated that the event titled “Taiwanese Hakka Cuisine and Culture” was the first lecture of TCML’s Taiwan cultural tour and promotion activities. The center aims to continue organizing various activities to introduce Taiwanese customs and cultural heritage to mainstream American society.

Taiwan is home to over 4.5 million Hakka people, accounting for about 13.2% of the total population. Orange County Overseas Chinese Center hopes that through this Hakka cultural experience activity, overseas Chinese youth and TCML students can engage in mutual exchange and gain a better understanding of Taiwan’s diverse culture. Xiao Beiru also encouraged community members to participate in the Orange County Taiwanese Heritage Week event on May 4th and join the celebrations for the inauguration of the 16th President and Vice President of Taiwan to commemorate Asian Pacific American Heritage Month.

FASCA-OC consultant Wu Junyi mentioned that collaborating with TCML in cultural promotion activities is meaningful. Despite FASCA students having Taiwanese backgrounds, like most TCML students, many are not proficient in Chinese. By learning and experiencing Hakka culture and cuisine together, they can enhance their understanding of Taiwan’s diverse culture.

Hu Jiahui introduced the close relationship between Hakka cuisine and living environment. Early Hakka settlers in Taiwan, facing economic challenges, creatively used leftover rice to make mochi, combined with peanut powder and sugar, or crafted “salty tangyuan” from kitchen leftovers. Due to the infertile land inherited by Hakka people, they relied on local ingredients like tea leaves, crushed peanuts, and sesame to create “ground tea” as a simple yet nutritious meal. These economical practices have become renowned Hakka delicacies over time.

Participants had the opportunity to make mochi, tangyuan, and ground tea in groups, with FASCA-OC counselors and cultural instructors providing assistance and guidance. Guests at the event included leaders from various organizations such as the North American Taiwanese Medical Association, the Taiwanese Association, and the Southern California Hakka Association, among others, who joined in making Hakka mochi and enjoyed their handmade delicacies.

TCML and FASCA students in Orange County enthusiastically praised Hakka cuisine and culture. Many tasted ground tea and “longevity vegetables” for the first time. In addition to demonstrating how to make mochi, tangyuan, and ground tea on the spot, the speakers also prepared “longevity vegetables” for the students to taste, a dish made with mustard greens and chicken or pork stew symbolizing long life.

The in-depth exposure to representative Hakka culture in Taiwan left participants and guests feeling intrigued. They not only learned about the virtues of Hakka culture such as unity, thriftiness, and perseverance but also discovered that Hakka cuisine is not only delicious but also easy to make. They expressed their eagerness to visit Hakka villages in Taiwan in the future to experience firsthand the life and culture of the Hakka people.