The Cuisines of the Chiu Chow and the Hakka


Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About
Two special cuisines of southern China, often lumped together with the Cantonese kitchen, deserve particular mention. They are the Chiu Chow and the Hakka, one native, one a cuisine of immigrants. The Chiu Chow people are indigenous to the region around the old port city of Swatow, now known as Shantou, in northeastern Guangdong. They were seafarers who sailed to Taiwan and to ports in Southeast Asia, often settling in their destinations, and they are variously known as Chiu Chow or Chiu Chao by the Cantonese, as Chaozhou elsewhere in China, and as Teochiu or Teochew in Taiwan, Singapore, and as far away as Thailand and Vietnam.