Lai Chi Wo is one of the oldest, largest and best-preserved Hakka walled villages in the Northeast New Territories, with a history of at least 300 years.
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Originating from the Hakka people — historically migrants known for their resilience and frugality — it emphasizes hearty, flavorful dishes that provide energy and satisfaction. In Hong Kong, Hakka food has become a beloved local favorite, blending traditional techniques with fresh seafood and ingredients readily available in the region.
This Dragon Boat Festival, "Healthy Express" and "LocoFARM" once again bring you traditional Hakka flavors!
Rooted in the migratory history of the Hakka people from northern to southern China, with strong representation in Hong Kong’s New Territories villages and urban restaurants. It reflects a practical, resource-efficient cooking style suited to agricultural life.
Bold, salty, aromatic, and umami-rich (“oil, salt, fragrance” — 油、鹹、香). Dishes often use preserved vegetables (like mei cai), soy sauce, and generous amounts of oil or fat for richness and preservation.
High in protein and calories from meats, tofu, and preserved ingredients; supports physical stamina and offers warming, restorative qualities in traditional Chinese dietary therapy. Many dishes incorporate fermented or preserved elements for gut health and longevity.
Signature dishes include Salt-Baked Chicken (鹽焗雞), Steamed Pork with Preserved Vegetables (梅菜扣肉), Stuffed Tofu (釀豆腐), and Hakka-style braised meats or seafood. Perfect for family feasts, festive “Nine Bowls” banquets (九大簋), or everyday home-cooked meals. Techniques like braising, stuffing, and salt-baking preserve flavors and textures.
Village Chief Ye Zi personally prepared three classic Hakka specialties:
🐷 Traditional Pork Pot – Rich and flavorful sauce, every bite is delicious!
🍄 Hakka Braised Shiitake Mushrooms – Absorbs all the essence, fragrant and delicious!
🍲 Braised Pork Skin in Broth – The pork skin soaks up the broth, chewy and refreshing!
All dishes use high-quality ingredients and are prepared using traditional cooking methods!
Two main customs of the Dragon Boat Festival are eating rice dumplings (鳭子) and dragon boat racing. Dragon boat races are typically held in rice-producing areas with many rivers and ports, a characteristic of the coastal regions of southern China.
The Dragon Boat Festival, along with the Lunar New Year, Qingming Festival, and Mid-Autumn Festival, is one of the four major traditional Chinese festivals. In 2009, UNESCO officially inscribed the Chinese Dragon Boat Festival on the Representative List of the Intangible Cultural Heritage of Humanity.
Hakka cuisine embodies thriftiness, heartiness, and cultural heritage — ideal for comforting, generous meals that bring families and communities together in Hong Kong.
All of them have Hakka flavor. During Lunar New Year festivals, she will personally make homemade sun-dried radish cakes with preserved meats and various kinds of local dumplings; there's bound to be one that suits you!