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The Hakka cookbook
Linda Lau Anusasananan · 2012 · 293 pages
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About this book
Traces the history of Hakka cuisine from its roots in China to the many different migration locations of the Hakka people, describing how the cuisine changed in each region, and provides Hakka recipes from all over the world.
Appears in these reading paths
Best Taiwanese Cookbooks to Learn the Cuisine
Beginner8books60 hrs5 stages
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