This Hakka taro roll is a little-known recipe that you may only see around Lunar New Year.Julienned taro and a bit of ground meat are mixed with dried mushrooms, dried shrimp, Chinese sausage, and peanuts.The mixture gets rolled in tofu skin to hold it together, steamed, and pan-fried until crispy.  While it’s a bit obscure and not necessarily a dish that will garner a lot of attention, it’s simply delicious, and it’s an important recipe to document.  Recording A Classic Hakka Recipe If you’ve been following our blog for a while, you know that we cover a very wide range of Chinese (and non-Chinese) recipes.  I particularly like to share very traditional recipes for dishes that perhaps you’ve only eaten a few times, when a grandparent or parent made it for special occasions.  Many of these recipes are at risk of being forgotten, and I feel a deep sense of responsibility to document them in English.

This is both so that overseas Chinese can remember them and pass them on, but also to share delicious new recipes with people who’ve never tried them!  So like everyone, I look around the internet often—and watch a lot of cooking videos.This year, across Chinese websites, I have seen several videos demonstrating how to make this Hakka Taro Roll for Chinese New Year.  The Hakka people were originally from China’s central plains, migrating across Southern China to areas like Fujian, Guangdong, Guangxi, and Jiangxi, as well as other region

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