Thanks for bearing with me last week with the subtitles! I've edited the automatic captions so they should be exactly the same as what is said in the video. So feel free to press the 'CC' button to translate the video in to your language of choice (I've got Chinese simplified, traditional, and even some other languages like German and French too! Let me know how this works, and if there are any other languages you'd like the video available in xoxo
Thanks for doing this Amy, much appreciated especially with parents who don't natively speak English! Someone also mentioned a pretty helpful solution which is to hire some volunteers from your fanbase that would be willing to translate and do captions for you! I'm sure a lot of us would love to do it.
The Braised Pork is the best dish, there's another one with Yam and braised pork. The salted Chicken and the stuffed tofu is a must. Love the Hakka dishes. Thanks 👍🏼
Correction to what Peter said in the video : Hakka call themselves Guangdong people 廣東人. It was only during the Qing dynasty, when the Hakka migrated from Northern Guangdong into the very fertile Pearl River Delta, the Cantonese called them guest people 客家人. If you ask Sichuan Hakka 四川客家人 and Shaanxi Hakka 陝西客家人 they call themselves Guangdong people 廣東人 and their dialect Guangdong dialect廣東話. Hakka actually are local to both Northern Guangdong and Southern Jiangxi. And both Cantonese and Hakka migrated south into Guangdong from Henan, Shaanxi, and Shanxi (Central Plains) during the Tang dynasty period and prior via Jiangxi province hence which is why both Cantonese and Hakka are close to Gan language (Jiangxi dialect). Even my dialect, Taishanese, is a mixture of both Hakka and Cantonese, as we migrated into Guangdong after the Cantonese and before the Hakka from Henan and the surrounding central plains area.
As an American born Hakka person, I appreciate learning the history behind some of the foods I grew up eating. Thank you for helping understand the history of my family's culture better.
Peter says that there are actually many more iconic dishes that we can order showcase the Hakka food and culture, but apparently we only had limited time...
Guangzhou > Meizhou Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!! How do you feel about that as a Hakka, that your kind were defeated by them?
@@GL-iv4rw I am Malaysian Hakka and I don't care. All the dishes eaten at that restaurant my mom cooked and they were excellent, especially the salt baked chicken wrapped in baking sheets.
Hakka Australian here, so glad to see you guys in my ancestral home. Peter is right, my ancestors migrated hundred years ago from Henan. The dishes you have are so typical of Hakka dishes and here in Australia Mum has to grow her own vegetable to make 梅菜 that goes with the pork belly. Miss those Hakka noodles with red yeast rice soup.
Guangzhou > Meizhou Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!! How do you feel about that as a Hakka, that your kind were defeated by them?
@@GL-iv4rwI don’t think this person is Cantonese. Trying to divide us. Cantonese and Hakka both come Henan and Shanxi. Both migrated south maybe 100-200 years apart, which is why Hakka sounds closer to Cantonese than other dialects except for Gan (Jiangxi dialect). Taishanese (my dialect) is like a mixture of Hakka and Cantonese, as we migrated from Central Plains -> Jiangxi -> Guangdong after Cantonese and before the Hakka.
Amy's best shows include plenty on the local life, culture, history, and architecture. Add a knowledgeable guest host and it's a winning formula. Two thumbs up for this program!
@@peterzhou372 Saw you on one of Amy's excellent Guangzhou programs. You and a friend of yours did a great job, I think her name was Leah. How do I find you and Leah on line for more videos?
@@Steve-bw9bs Her name is Léa and she lives in Paris now. I am back in Guangzhou temporarily until January when I need to go back to Europe for my job.
Hi Aimee. It’s Ken here from Melbourne. We never did meet due to my work. One of your earlier viewers. I’m a Hakka Malaysian who now lives in Melbourne with roots traceable to Meizhou. Great video!
Guangzhou > Meizhou Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!! How do you feel about that as a Hakka, that your kind were defeated by them?
It is so exciting how everything looks. I feel seen as I am watching this. You are in my "element". I am a Hakka descendant and, luckily, still speak the language. I grew up eating these dishes, or versions of it. My favorite two are the salty chicken and the pork belly... yummy... Hakka people are spread out throughout the world: you will find many of us in Southeast Asia, like in Singapore, Malaysia, Indonesia, and also in Central and South America.
@@peterzhou372 you two are an amazing vlogging duo and when the two of you are in the same video together it feels like heaven... You are like Bonnie and Clyde in a good way...
@@peterzhou372 by the way, you and Amy were spot on in your assessments and history of the Hakka 人. I, myself, am learning about my own history as a Hakka 人. I heard some say that the Hakka best embody the essence of the Han because they didn't let external forces influence their ways of life, thought, language, and beliefs, and quoting from Copilot: "Hakka has preserved certain linguistic features that are believed to be more archaic compared to other Chinese languages, like Mandarin or Cantonese. These features might give us insights into the ancient Han language from which many modern Chinese languages descended." This might explain why I find so many words in Mandarin being so similar to Hakka. The best analogy would be to compare Hakka to Latin, if Latin were still a spoken language, with the many languages descended from it, like Spanish, French, Italian, Romanian, and Portuguese.
@@josechong8207I like your analogy although present day Hakka (even the Meizhou version) would be very different from what was spoken before the various migrations. Even nowadays there are differences between Meixian Hakka with that of neighbouring Dabu, Wuhua, Xingning and even more pronounced when compared with places further away e.g. in Fujian, Jiangxi, Sichuan I believed for a long time what I read about Tang dynasty poetry by Li Bai and Du Fu sounding better when recited in Hakka compared to Mandarin (which was not the national language until after the fall of the Qing), until I tried to get recordings of some poems in Hakka as was spoken in ancient times. I was told that this was not possible although it is accepted that the current Meixian version is the most 'correct'. Hakka, just like all spoken languages evolve and adapt, pickng up many 'local' words and expressions for easier communication Note that closeby Chaozhou people, downriver from Meizhou, also share a similar migratory history to Hakka people and yet, did not qualify as 'Guest People'. I believe that Hakka was used as a pejorative term when our ancestors turned up as refugees, seeking safety from invaders, chaos and famine. We took it on the chin, not only survived but thrived in the more difficult to cultivate mountains and now wear it with pride. Just look up the Hakka written character for 'I'.
Peter says hi and he will still be featured in the next Chinese food adventure and maybe some time in the future when both Amy and Peter are out of China 😉
Guangzhou > Meizhou Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!! How do you feel about that as a Hakka, that your kind were defeated by them?
You should search for 客家人videos then on yt. Lots of Chinese documentaries for you to delve into history. I know there are also a few Overseas Chinese museums in China's coastal towns/ provinces that one can visit.
Guangzhou > Meizhou Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!! How do you feel about that as a Hakka, that your kind were defeated by them?
Hakka descendant from Indonesia, but live in Aussie here. Growing up eating the pork belly with mustard and yan mian make me miss so much watching this as living in Sydney is hard to find these dishes
Guangzhou > Meizhou Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!! How do you feel about that as a Hakka, that your kind were defeated by them?
This may be my favorite episode you’ve made. Really awesome explanations of the culture, food, and architecture and how they are all tied together. Just fantastic stuff, Amy! ❤❤❤
This was so interesting!! Not only do I love the food!!! But it is so satisfying to learn more about the complexities of Chinese culture! Just incredible!!! I loved information on food was eaten because of having to move and be changed
I'm of Hakka heritage and I went to MeiXian ( where my ancestral village is located) in MeiZhou in 2017. I really missed the noodles and the dishes there.
Guangzhou > Meizhou Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!! How do you feel about that as a Hakka, that your kind were defeated by them?
Went to Meizhou in 2005 to eat and do research for my book, The Hakka Cookbook. Also found my father's ancestral home nearby. Great explanation of the the Hakka history and fun eating with you.
Peter has amazing knowledge of food and China history and the best guest ever. Best chemistry of you both Thanks for the amazing travel exploring food adventure, love you guys so much ❤❤🎉🎉...........
How I missed this video last night is beyond me, but I'm feeling a bit under the weather today and I needed something fun to watch while I laze about in bed drinking ginger tea and eating saltines. Amy, you've got me wanting to visit so many places and eat some incredible food. I only wish that when I do visit, I had my own Amy and Peter to be my guides. It's always a joy to see Peter; he's got a certain je ne sais quoi about him.
Thank you from Singapore. So happy to see glimpses of my hakka heritage and to recognise all these dishes i grew up with. Now a trip to meizhou is called for. Thanks Peter and Amy!
@peterzhou372 hi Peter, you are very knowledgeable. I'm afraid my Chinese is pretty non existent and I appreciate your translation and commentary. Why don't you both stop by Singapore one day and you can do videos about how the foods of the Hakkas, Hokkiens, teo chews and Cantonese have morphed on their journey from China to Singapore over several hundred years?
@@thezenyen Hahaha Peter was actually in Singapore in September for a few days and had already experienced some of them. Would be nice to put them into a video but that would involve some intense traveling 🤣
Guangzhou > Meizhou Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!! How do you feel about that as a Hakka, that your kind were defeated by them?
There used to be a Hakka restaurant in NYC called Hakka Cuisine and that pork belly with pickled mustard greens was outstanding there. Unfortunately, they closed.
Hong Kong 🇭🇰 SAR also has a HAKKA VILLAGE, which is now a Cultural Heritage Site as well as a Museum showcasing the authentic life styles of what HAKKA lives were all about .
I'm Hakka-Canto-Malaysian but am an Aussie citizen (LOL) so I loved this video! Mei Cai Kou Rou is SO good, and that Yan Mian used to be available in Malaysia and much harder to find these days (according to mum). Bah this took me way back to my granny's cooking!
I am so glad Peter has returned for some food adventures with Amy. Peter adds an additional layer of Chinese food background, as well as, a delightful personality.
AFAIK Peter's soup is a Hakka traditional soup of putting 3 main pork-based ingredients(pig liver, pig stomach, lean pork) into a soup and calling it the 3 Honours (及第 is generally referring to the top marked exam takers of one imperial exam 状元、榜眼、探花为殿试头三名，合称三及第. so it's like the top 3 "cum laude".) other than the goji berries, there should also be a dash of rice wine lees in the soup which brings a nice fragrant flavour, although not every place adds it.
Peter didn’t even think about the detailed explanation of the San Ji Di Soup 😂 There are already too much information in this video for non-Chinese audiences to digest and we actually cut out a lot of informations just to make sure this one is not too overwhelming.
@@peterzhou372 no problem at all. i enjoy how concise and entertaining Amy’s videos are, especially the ones including you. i’m just adding some additional info in case someone’s interested in what it is since neither of you seemed to like that soup very much. and TBH, that soup is also quite mid for me as well, but i like the backstory.
Really appreciated the exert from the tour guide - sharing the more intricate facts and reasons about the culture and place, probably passed on by word and mouth. You can get that from tour books, so lucky we get take a peek in
I am hakka from Bandung, Indonedia now a Naturalized US Citizen living in Florida. One of my favorite dishes when i go back to my hometown is to find a Yamien shop. It is a dry noodle with simple ingredients and condiments...so heavenly delice. I think Indonesia has the best Yamien in the entire world. The interesting thing is i didnt even know that was originated from my ancestor, wow! Great show Amy as always and luv Peter too.
Ive always enjoyed ur food videos but this one hits especially hard coz im a meixian hakka descendant (both parents). Thank u for making this video n causing me to add another to visit place b4 i die.
As a half Hakka Chinese born in Indonesia, this video makes me miss my Grandma who passed away last year. Her Braised Pork Belly with Preserved Mustard Greens (we call this Babi Hong in Indonesia) was out of this world, it is such a rice-killer dish :)
American born Hakka person chiming in- it makes me so happy you've enjoyed Hakka food! Hakka people are all over the world. My great grandparents moved from southern China to a Hakka community in Tangra, Calcutta, and my parents eventually moved from there to the southern USA. I love our food and culture, and my grandparents loved talking about the history of Hakka people. This was an excellent video showcasing my family's history and some food I grew up with.
Guangzhou > Meizhou Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!! How do you feel about that as a Hakka, that your kind were defeated by them?
Besides being bubbly, spontaneous & a total ball of funness - Peter (like Jasmine) is also effectively bilingual, transitioning seamlessly between languages making the contents more fun & easy to watch!! Show off yr french sometime too pls!! ❤❤
Peter dit Bonjour 😊 en fait je l’ai déjà fait dans la vidéo. J’ai dit « c’est incroyable » et en plus, on va filmer des vidéos hors de Chine en janvier, et dans un pays francophone 😊
You guys make such a fantastic tasting team! I love the fun and informative banter that you and Peter have. Love learning about Hakka history and different food cultures of southern China. Can’t wait for next week’s video!
I absolutely adore your channel! I look forward SO much to your videos. I live in Texas, around Houston but I'm originally from West Virginia/Kentucky. Exploring with you and your fabulous friends and family is a vacation in itself. Your work and dedication to your channel is so appreciated!
Hi, I'm Hakka from Malaysia. I am so happy that you visit my ancestral home. Thank you for showing the beauty of Hakka culture and its delicious food to the world!
As someone who speaks English and French, and who is learning Madarin, Peter is basically life goals. Plus he's kind, knowledgeable and frikkin hilarious. The eye rolls SENT me! Seriously, though, thank you for your channel. I love learning about food, history and culture with Blondie (and company).
Hahahahaha merci de ne pas avoir dit que l’accent de Peter en français est illégal 😂 Peter parle français couramment mais de temps en temps, il veut s’amuser un peu et parler avec un accent d’Emily in Paris 🤪
Hakka Cantonese American (also Russian, Irish, German) from New York, thank you! My kung fu school also has a Hakka lion head, really interesting how unique Hakka culture is, not to mention great food
So happy you can show me this.,😂😍 because I m Hakka from South East Asia.... So nice 👍 so interesting to me.....😊 Thank you. 🙏🙏🙏, I would suggest that you do lots of other ethnicity too, because originalities of each ethnicity too use a long time to trace most of the time. Your help will be much appreciated.🙏🙏🙏🙏🙏🙏👍😍💐💐🌈😍
@@peterzhou372 extrapolating from this, it'd be a good idea to do a Hakka-Canton-Teochew-Hokkien-Hainan series. The diaspora would benefit from the culture and love!
@@lq9734 Unfortunately we didn’t really have the time to do so. I do find this idea interesting since I’m a big fan of linguistics and the culture behind it, apparently southern Fujian province, Teochew (Chaoshan), western Guangdong Province as well as Hainan speak dialects under the Hokkien language family. I am actually intrigued to find out the differences, similarities, the food, and their migration story under the surface. Maybe this is something I can research and do on my own.
Growing up at Indonesia with this Hakka dishes that you had, as we have a lot of Fujian migrated here (incl. my great grandparents) during the Dynasty Qing war. When I went to several cities at China, me and my family personally prefer Hakka dishes than other chinese cuisines
10:38 in Chinese Indonesia for 客家人 (orininated or born in Borneo Kalimantan) they call it 菜粄 with using 客家語 to pronounce it as "Choi Pan". It's nice, the filling is using only bengkuang: 凉薯或豆薯（學名：Pachyrhizus erosus, in Indonesia is called beng-kwang, the pronunciation is just like Chinese words: 綳廣 ），在中國某些地區稱番葛（闽南语）、豆薯（華北某些地區以及湖南）、地蘿蔔、沙葛（粵語）、芒光（馬來西亞闽南语）等等。
Trivia: The name of that soup at 18:57 called San Ji Di Tang (三及第汤）is a reference to the top three performers in the civil service examination in ancient China. "三及第“ "San Ji Di" is the collective reference to the valedictorian (状元）, runner-up (榜眼）and 2nd runner-up (探花）.
I know MeiZhou speaks older Hakka dialect but never knew it is the Capital of Hakka. As a Hakka I couldn't understand what they say, funny enough when I met friends in the UK from Malaysia who are also Hakka. We spoke the same, same pronunciation same wording, everything.
Loved that you did one about Meizhou. My ancestors are from there, but I’ve never been! I want to know what the names were that were on the houses that you showed. Also love that pork belly + pickled veggie dish. Over a hot bowl of rice.. 😋
Hakka-Indonesian here. That yanmian is THE granddaddy of all chicken noodle dish in Indonesia which you can find literally EVERYWHERE, be it on little carts (gerobak) or noodle shops operated by both Chinese and local Indonesians. Each vendor gives his unique touch to it but they all basically look very similar to what Amy eats here: deceivingly plain-looking noodle in a white bowl with veggies and pieces of meat scattered in it plus that garlicky chili sauce that you can put in according to your taste. Locals call it "mie ayam" or something which is much closer to its original name: "yamin". If you are an Indonesian who has been wondering how the heck something like "yamin" entered into Indo's vocabulary, now you have your answer. And I'm guessing those dishes which use tofu or rice wrap to replicate Northern China's jiaozhi were also brought by Hakka immigrants to Indonesia (and all over South East Asia), which then transformed into lumpia, risol, pastel, etc here. And that meizhai pork is to me the absolute pinnacle of human civilization in terms of pork dish. My mom makes it every Chinese New Year and yes... it is THAT good.
Thank you for this video! I am from Malaysia and my grandfather is from 广东梅县. We speak Hakka at home. Listening the locals speak really makes me want to visit there one day with my family.
Oh, that's really interesting! Based on what I’ve learned from my family, the Hakka people originally migrated from northern China (mainly Henan province) across half the country to southern China (primarily Guangdong province). Over time, they spread to regions outside of China as well. Today, their global population is around 90 million, with about 40 million of them living in Guangdong province. For a long period in history, the Hakka people lived in concentrated communities and avoided intermarriage with other ethnic groups, which helped them preserve their language, food traditions, and ancestral hall culture that hails from the central plains of China. Like most Han Chinese, the Hakka people trace their lineage through family records, with each generation of male descendants listed in a genealogy book, which is kept in the ancestral hall. These records help to preserve the family history and relationships between generations. To differentiate between different generations, a system of “generational names” is used, which serves to show respect and organise the family tree. What makes the Hakka unique, however, is that they have managed to maintain their ancestral hall culture and language characteristics intact even to this day. This means that it’s relatively easy to trace and research one’s family’s migration history over the past few centuries.
I'm salivating just watching you guys eat those delicious food. Btw, the Yanmian is a real surprise because it's very popular in East Malaysia (Borneo island). Over there it's called Kolo Mee - a mixture of slang comprising of Chinese dialects. Literally translate to Dry mixed noodles. In Cantonese it's called Kon-Lo Mein. It's very very delicious. People eat it almost every day.
In India, the Indo-chinese restaurants are often called “hakka cuisine” and we often will eat “hakka noodles” which are a wheat noodle stir fried with veggies. I never realized until now that this was because there were hakka people who migrated as far as India and they eventually created what is now the modern day indo-chinese cuisine. Completely different from what you ate in this video, but from the same story of migration
They only showed a little slice of Hakka cuisine as they only stayed there for 2 days and ate 3 meals. You can see that in the first restaurant they only ordered 3 dishes out of such a thick menu. Usually Chinese immigrants to foreign countries sell the simplest, easiest dishes which can be replicated in foreign countries. The Hakka food that you eat in India are usually considered as fast food/ street food in China.
my dad is hakka so we grew up eating these dishes. as third culture kid from hong kong i ate so many different types of chinese food growing up but i never really knew which dish was from where. great to learn through your videos the actual origins of each of these nostalgic dishes for me!
I have Hakka ancestry so can definitely relate to some of those delicious food especially the stuffed tofu which surprisingly you guys didn’t have with some rice🍚! :D
Thanks for bearing with me last week with the subtitles! I've edited the automatic captions so they should be exactly the same as what is said in the video. So feel free to press the 'CC' button to translate the video in to your language of choice (I've got Chinese simplified, traditional, and even some other languages like German and French too! Let me know how this works, and if there are any other languages you'd like the video available in xoxo
Thanks for doing this Amy, much appreciated especially with parents who don't natively speak English! Someone also mentioned a pretty helpful solution which is to hire some volunteers from your fanbase that would be willing to translate and do captions for you! I'm sure a lot of us would love to do it.
if you have time... try to visit wulin... my ancestral house
The Braised Pork is the best dish, there's another one with Yam and braised pork. The salted Chicken and the stuffed tofu is a must. Love the Hakka dishes. Thanks 👍🏼
感谢～终于不再是听天书了
Correction to what Peter said in the video : Hakka call themselves Guangdong people 廣東人. It was only during the Qing dynasty, when the Hakka migrated from Northern Guangdong into the very fertile Pearl River Delta, the Cantonese called them guest people 客家人. If you ask Sichuan Hakka 四川客家人 and Shaanxi Hakka 陝西客家人 they call themselves Guangdong people 廣東人 and their dialect Guangdong dialect廣東話. Hakka actually are local to both Northern Guangdong and Southern Jiangxi. And both Cantonese and Hakka migrated south into Guangdong from Henan, Shaanxi, and Shanxi (Central Plains) during the Tang dynasty period and prior via Jiangxi province hence which is why both Cantonese and Hakka are close to Gan language (Jiangxi dialect). Even my dialect, Taishanese, is a mixture of both Hakka and Cantonese, as we migrated into Guangdong after the Cantonese and before the Hakka from Henan and the surrounding central plains area.
As an American born Hakka person, I appreciate learning the history behind some of the foods I grew up eating. Thank you for helping understand the history of my family's culture better.
Peter says that there are actually many more iconic dishes that we can order showcase the Hakka food and culture, but apparently we only had limited time...
Should go Meizhou and experience yourself
and stomach😂@@peterzhou372
Guangzhou > Meizhou
Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!!
How do you feel about that as a Hakka, that your kind were defeated by them?
@@GL-iv4rw I am Malaysian Hakka and I don't care. All the dishes eaten at that restaurant my mom cooked and they were excellent, especially the salt baked chicken wrapped in baking sheets.
Hakka Australian here, so glad to see you guys in my ancestral home. Peter is right, my ancestors migrated hundred years ago from Henan. The dishes you have are so typical of Hakka dishes and here in Australia Mum has to grow her own vegetable to make 梅菜 that goes with the pork belly. Miss those Hakka noodles with red yeast rice soup.
Great to have some real Hakka people to acknowledge our work of research and presenting them in the video! Cheers ❤
Yea, I also didn't know Hakka people originated from the North - are there many Hakkas remaining in Henan or Anhui?
Guangzhou > Meizhou
Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!!
How do you feel about that as a Hakka, that your kind were defeated by them?
@@GL-iv4rwI don’t think this person is Cantonese. Trying to divide us. Cantonese and Hakka both come Henan and Shanxi. Both migrated south maybe 100-200 years apart, which is why Hakka sounds closer to Cantonese than other dialects except for Gan (Jiangxi dialect). Taishanese (my dialect) is like a mixture of Hakka and Cantonese, as we migrated from Central Plains -> Jiangxi -> Guangdong after Cantonese and before the Hakka.
@@allabouttaishan3703 There is always an idiot in the world. Just ignore this idiot. 😶
Amy's best shows include plenty on the local life, culture, history, and architecture. Add a knowledgeable guest host and it's a winning formula. Two thumbs up for this program!
How about a dramatic guest host? 😂
@@peterzhou372 Saw you on one of Amy's excellent Guangzhou programs. You and a friend of yours did a great job, I think her name was Leah. How do I find you and Leah on line for more videos?
@@Steve-bw9bs Her name is Léa and she lives in Paris now. I am back in Guangzhou temporarily until January when I need to go back to Europe for my job.
@@Steve-bw9bs As of me, I have appeared in a lot of Amy’s videos. Feel free to watch all of them 😆
Hi Aimee. It’s Ken here from Melbourne. We never did meet due to my work. One of your earlier viewers. I’m a Hakka Malaysian who now lives in Melbourne with roots traceable to Meizhou. Great video!
Thanks for watching!! Hope to meet you one day!
@ indeed! 🥂
Guangzhou > Meizhou
Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!!
How do you feel about that as a Hakka, that your kind were defeated by them?
@@GL-iv4rwhi shit kicker! Are you constipated today? Sprouting faeculent vitriols from your facial stoma?
@@GL-iv4rw how old are you? 10?
It is so exciting how everything looks. I feel seen as I am watching this. You are in my "element". I am a Hakka descendant and, luckily, still speak the language. I grew up eating these dishes, or versions of it. My favorite two are the salty chicken and the pork belly... yummy... Hakka people are spread out throughout the world: you will find many of us in Southeast Asia, like in Singapore, Malaysia, Indonesia, and also in Central and South America.
I didn't realize you are a Hakka descendant! And fortunately you didn't consider what we said were bullshit, meaning we've probably gotten it right 😂
@@peterzhou372 you two are an amazing vlogging duo and when the two of you are in the same video together it feels like heaven... You are like Bonnie and Clyde in a good way...
@@josechong8207Awwww thank you soooo much ❤
@@peterzhou372 by the way, you and Amy were spot on in your assessments and history of the Hakka 人. I, myself, am learning about my own history as a Hakka 人. I heard some say that the Hakka best embody the essence of the Han because they didn't let external forces influence their ways of life, thought, language, and beliefs, and quoting from Copilot: "Hakka has preserved certain linguistic features that are believed to be more archaic compared to other Chinese languages, like Mandarin or Cantonese. These features might give us insights into the ancient Han language from which many modern Chinese languages descended." This might explain why I find so many words in Mandarin being so similar to Hakka. The best analogy would be to compare Hakka to Latin, if Latin were still a spoken language, with the many languages descended from it, like Spanish, French, Italian, Romanian, and Portuguese.
@@josechong8207I like your analogy although present day Hakka (even the Meizhou version) would be very different from what was spoken before the various migrations. Even nowadays there are differences between Meixian Hakka with that of neighbouring Dabu, Wuhua, Xingning and even more pronounced when compared with places further away e.g. in Fujian, Jiangxi, Sichuan
I believed for a long time what I read about Tang dynasty poetry by Li Bai and Du Fu sounding better when recited in Hakka compared to Mandarin (which was not the national language until after the fall of the Qing), until I tried to get recordings of some poems in Hakka as was spoken in ancient times. I was told that this was not possible although it is accepted that the current Meixian version is the most 'correct'. Hakka, just like all spoken languages evolve and adapt, pickng up many 'local' words and expressions for easier communication
Note that closeby Chaozhou people, downriver from Meizhou, also share a similar migratory history to Hakka people and yet, did not qualify as 'Guest People'. I believe that Hakka was used as a pejorative term when our ancestors turned up as refugees, seeking safety from invaders, chaos and famine. We took it on the chin, not only survived but thrived in the more difficult to cultivate mountains and now wear it with pride. Just look up the Hakka written character for 'I'.
Peter is amazing! He is knowledgeable and fabulously engaging… please do more food adventures together all over China and the world!🌍
Peter says hi and he will still be featured in the next Chinese food adventure and maybe some time in the future when both Amy and Peter are out of China 😉
Spot on... Peter is both fabulous and fabulously engaging :)
@@josechong8207Awwwww thank you for the compliment 😂 fabulous and fabulously engaging, I like that 😆
泡面和泡面搭档，有些深层次的中国文化，amy还是需要peter的挖掘😂
@@9981v 什么叫泡面和泡面搭档🤣 深层次的文化真的做不到，视频时长有限制，信息量太大了非华人观众无法消化，所以没辙……
Great video Amy and Peter! You two make great vlogs together!
Peter says hi 😊
as a hakka in singapore who's not that connected to my roots, this was a really eye-opening video to watch and thoroughly enjoyed it!
Thank you so much!!! I'm so happy you liked it
@BlondieinChina funnily enough, my mum bought thunder tea rice and abacus seeds today for me. how serendipitous 🤣
Guangzhou > Meizhou
Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!!
How do you feel about that as a Hakka, that your kind were defeated by them?
@@GL-iv4rw my dad hakka my mom canto so i guess w? Singapore mentioned sheesh
You should search for 客家人videos then on yt. Lots of Chinese documentaries for you to delve into history. I know there are also a few Overseas Chinese museums in China's coastal towns/ provinces that one can visit.
Hi, I'm Hakka descendant from West Borneo Indonesia.
Guangzhou > Meizhou
Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!!
How do you feel about that as a Hakka, that your kind were defeated by them?
Peter is fabulous. Amazing what you get to see and share!
Peter says hi 😊
@@peterzhou372 You should make videos too!
@GrandEmbodiedMaster Peter has some other priorities as of now 😂
You and Peter have such good camera chemistry! It's always fun when he joins in your videos.
Peter received a few suggestions to start his own TH-cam channel but he hasn’t got the time to start one yet 😂
@@peterzhou372 dumb life always getting in the way of fun! 😒😆
@@peterzhou372😂😂😂
@@JoshuaC923 Unfortunately Peter is quite busy recently XD
@@peterzhou372 he is too busy replying fan mail
Hakka descendant from Indonesia, but live in Aussie here. Growing up eating the pork belly with mustard and yan mian make me miss so much watching this as living in Sydney is hard to find these dishes
Guangzhou > Meizhou
Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!!
How do you feel about that as a Hakka, that your kind were defeated by them?
@@GL-iv4rw what is wrong with you?
I am Hakka from Malaysia. I've been to Meizhou back in 2023, the salted chicken and yan mian is superb ❤
The Blondie & Peter dynamic is so fun to watch. 😊
THIS CHANNEL IS SO UNDERRATED!!!!
You're a history and food channel in one. I LOVE PETER!!!!
Thank you so much!!!
Peter says hi 😂
This may be my favorite episode you’ve made. Really awesome explanations of the culture, food, and architecture and how they are all tied together. Just fantastic stuff, Amy! ❤❤❤
Thank you so much! That means the world!
This was so interesting!! Not only do I love the food!!! But it is so satisfying to learn more about the complexities of Chinese culture! Just incredible!!! I loved information on food was eaten because of having to move and be changed
I could watch a whole channel of the “Adventures of Amy and Peter!” ❤
Peter says hi 😊
我妈妈是从梅州，嫁到毛里求斯😅。我外婆和舅舅都还在梅州。好想回去见他们，好久没回去了😢。 Sso glad you enjoyed the place and food there 😊
Chinese Cuisines is out of this world..im lucky to be born Chinese.....from overseas chinese
I'm of Hakka heritage and I went to MeiXian ( where my ancestral village is located) in MeiZhou in 2017. I really missed the noodles and the dishes there.
Guangzhou > Meizhou
Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!!
How do you feel about that as a Hakka, that your kind were defeated by them?
Went to Meizhou in 2005 to eat and do research for my book, The Hakka Cookbook. Also found my father's ancestral home nearby. Great explanation of the the Hakka history and fun eating with you.
Peter has amazing knowledge of food and China history and the best guest ever. Best chemistry of you both Thanks for the amazing travel exploring food adventure, love you guys so much ❤❤🎉🎉...........
Peter says hi 😊
Lovely! This type of video differentiates you from other Chinatubers 🎉
OMG i really craving for my mother's home cook food... this is my ancestor hometown.
How I missed this video last night is beyond me, but I'm feeling a bit under the weather today and I needed something fun to watch while I laze about in bed drinking ginger tea and eating saltines.
Amy, you've got me wanting to visit so many places and eat some incredible food. I only wish that when I do visit, I had my own Amy and Peter to be my guides. It's always a joy to see Peter; he's got a certain je ne sais quoi about him.
Thank you from Singapore. So happy to see glimpses of my hakka heritage and to recognise all these dishes i grew up with. Now a trip to meizhou is called for. Thanks Peter and Amy!
Peter says hi 👋
@peterzhou372 hi Peter, you are very knowledgeable. I'm afraid my Chinese is pretty non existent and I appreciate your translation and commentary. Why don't you both stop by Singapore one day and you can do videos about how the foods of the Hakkas, Hokkiens, teo chews and Cantonese have morphed on their journey from China to Singapore over several hundred years?
@@thezenyen Hahaha Peter was actually in Singapore in September for a few days and had already experienced some of them. Would be nice to put them into a video but that would involve some intense traveling 🤣
I feel like Amy now knows China better than I do
This video has genuinely made me want to explore my Hakka heritage more, the food you guys are eating makes me miss my grandmother so much!
Same
Guangzhou > Meizhou
Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!!
How do you feel about that as a Hakka, that your kind were defeated by them?
@ well i’m also technically Cantonese and Hokkien on top of being Hakka. so i feel chill i guess 🫡
There used to be a Hakka restaurant in NYC called Hakka Cuisine and that pork belly with pickled mustard greens was outstanding there. Unfortunately, they closed.
Hakka Malaysian here 🎉
Ditto
Hakka Singaporean here, hello from your neighbour👋🏻
Hong Kong 🇭🇰 SAR also has a HAKKA VILLAGE, which is now a Cultural Heritage Site as well as a Museum showcasing the authentic life styles of what HAKKA lives were all about .
I'm Hakka-Canto-Malaysian but am an Aussie citizen (LOL) so I loved this video! Mei Cai Kou Rou is SO good, and that Yan Mian used to be available in Malaysia and much harder to find these days (according to mum). Bah this took me way back to my granny's cooking!
I am so glad Peter has returned for some food adventures with Amy. Peter adds an additional layer of Chinese food background, as well as, a delightful personality.
Peter says hi 😊
I am a Singapore Hakka. Great video! Entertaining and educational at the same time! 👍
There are some Hakka in Malaysia as well. Foods are good.
Sabah is the Hakka stronghold of Malaysia.
I loved this Vlog!! I loved Hakka food! The salt-baked chicken is moist and tasty.
as a Cantonese , i love hakka cuisine
Amy , the pasta you mean is aglio/ olio, garlic/ oil..... a midnight treat/ snack for many Italians
AFAIK Peter's soup is a Hakka traditional soup of putting 3 main pork-based ingredients(pig liver, pig stomach, lean pork) into a soup and calling it the 3 Honours (及第 is generally referring to the top marked exam takers of one imperial exam 状元、榜眼、探花为殿试头三名，合称三及第. so it's like the top 3 "cum laude".) other than the goji berries, there should also be a dash of rice wine lees in the soup which brings a nice fragrant flavour, although not every place adds it.
Peter didn’t even think about the detailed explanation of the San Ji Di Soup 😂 There are already too much information in this video for non-Chinese audiences to digest and we actually cut out a lot of informations just to make sure this one is not too overwhelming.
@@peterzhou372No no, I love hearing more information!
@@peterzhou372 no problem at all. i enjoy how concise and entertaining Amy’s videos are, especially the ones including you. i’m just adding some additional info in case someone’s interested in what it is since neither of you seemed to like that soup very much. and TBH, that soup is also quite mid for me as well, but i like the backstory.
Hakka food also has abacus seed or 算盘子. It is made of taro and is kind of like a gnocchi. It is one of my favourite dish.
Really appreciated the exert from the tour guide - sharing the more intricate facts and reasons about the culture and place, probably passed on by word and mouth. You can get that from tour books, so lucky we get take a peek in
Thank you both ❤ another great video and informative 😊 i love to see the buildings, the architecture is so different than Scandinavia ❤
Loved this video, it was so interesting to learn about the history and also the cuisine at the same time!
I am hakka from Bandung, Indonedia now a Naturalized US Citizen living in Florida. One of my favorite dishes when i go back to my hometown is to find a Yamien shop. It is a dry noodle with simple ingredients and condiments...so heavenly delice. I think Indonesia has the best Yamien in the entire world. The interesting thing is i didnt even know that was originated from my ancestor, wow! Great show Amy as always and luv Peter too.
Peter says hi 😊
Fabulous format with the travel, history, and food. These videos are getting better and better.
My mouth is watering.
Ive always enjoyed ur food videos but this one hits especially hard coz im a meixian hakka descendant (both parents). Thank u for making this video n causing me to add another to visit place b4 i die.
As a half Hakka Chinese born in Indonesia, this video makes me miss my Grandma who passed away last year. Her Braised Pork Belly with Preserved Mustard Greens (we call this Babi Hong in Indonesia) was out of this world, it is such a rice-killer dish :)
Do you have the recipe?
@@BJGvideos Unfortunately no :(
Peeeeteeeerrrrr! So nice to see you. I loved this xx
Peter says hi 😊
Thank you SO MUCH for featuring Hakka food. ❤❤❤ Glad you love it as much as I do.
American born Hakka person chiming in- it makes me so happy you've enjoyed Hakka food! Hakka people are all over the world. My great grandparents moved from southern China to a Hakka community in Tangra, Calcutta, and my parents eventually moved from there to the southern USA. I love our food and culture, and my grandparents loved talking about the history of Hakka people. This was an excellent video showcasing my family's history and some food I grew up with.
Guangzhou > Meizhou
Cantonese and Hakka used to be rivals, but the Yue tribe won HAHAHAHA!!!!!!!!!!!!!
How do you feel about that as a Hakka, that your kind were defeated by them?
These videos are so lovely and I particularly enjoy when you collaborate with Peter.
Besides being bubbly, spontaneous & a total ball of funness - Peter (like Jasmine) is also effectively bilingual, transitioning seamlessly between languages making the contents more fun & easy to watch!! Show off yr french sometime too pls!! ❤❤
Peter dit Bonjour 😊 en fait je l’ai déjà fait dans la vidéo. J’ai dit « c’est incroyable » et en plus, on va filmer des vidéos hors de Chine en janvier, et dans un pays francophone 😊
You guys make such a fantastic tasting team! I love the fun and informative banter that you and Peter have. Love learning about Hakka history and different food cultures of southern China. Can’t wait for next week’s video!
Peter says hi 😊
Amy, you're a great filmmaker and storyteller! In term of food travel shows, you're right up there with Sonny!
But to add-- I especially love your style: very relaxing and peaceful to watch.
Yes! Another video with Peter. Loved him in the last one. Lots of love from Germany. ♥
Peter says hi 😂
I absolutely adore your channel! I look forward SO much to your videos. I live in Texas, around Houston but I'm originally from West Virginia/Kentucky. Exploring with you and your fabulous friends and family is a vacation in itself. Your work and dedication to your channel is so appreciated!
Thank you so so much! You have no idea how much motivation your words give me :):)
Oh no… now I want to eat 梅菜扣肉😫
Hi, I'm Hakka from Malaysia. I am so happy that you visit my ancestral home. Thank you for showing the beauty of Hakka culture and its delicious food to the world!
As someone who speaks English and French, and who is learning Madarin, Peter is basically life goals. Plus he's kind, knowledgeable and frikkin hilarious. The eye rolls SENT me!
Seriously, though, thank you for your channel. I love learning about food, history and culture with Blondie (and company).
Hahahahaha merci de ne pas avoir dit que l’accent de Peter en français est illégal 😂 Peter parle français couramment mais de temps en temps, il veut s’amuser un peu et parler avec un accent d’Emily in Paris 🤪
Welcome to my hometown, hope you like it
My favourite youtuber visiting my ancestrial hometown ❤
Hakka Cantonese American (also Russian, Irish, German) from New York, thank you! My kung fu school also has a Hakka lion head, really interesting how unique Hakka culture is, not to mention great food
Great video. I want to visit Meizhou now! The presence of Peter added so much knowledge AND entertainment! Love the two of you in the video!!
Peter says hi 😆
So happy you can show me this.,😂😍 because I m Hakka from South East Asia.... So nice 👍 so interesting to me.....😊 Thank you. 🙏🙏🙏, I would suggest that you do lots of other ethnicity too, because originalities of each ethnicity too use a long time to trace most of the time. Your help will be much appreciated.🙏🙏🙏🙏🙏🙏👍😍💐💐🌈😍
My grandmas family is from Meixian so seeing you go there to explore Hakka culture and food makes me really happy to see. Love your videos as always!
This was such an amazing video! The cuisine and buildings have so much history! Excited to see where you go next :)
Came for the Hakka representation, stayed for the ~ olioL aGLiol eLioLiol ~ haha you crack me up !
BAHAHAHAHHAHAHA
FINALLY, Amy and Pete coverage on Hakkas and Meizhou❤!
You will expect tonnes of Hakka-Indonesians, Singaporeans, Malaysians, Thais to comment here❤.
Peter says hi 😊
@ not expecting that you both will do this. Let’s just say you both make me ever so keen to take my family there sooner rather than later :).
@@hsheuw Hahahaha welcome to visit 😁
@@peterzhou372 extrapolating from this, it'd be a good idea to do a Hakka-Canton-Teochew-Hokkien-Hainan series. The diaspora would benefit from the culture and love!
@@lq9734 Unfortunately we didn’t really have the time to do so. I do find this idea interesting since I’m a big fan of linguistics and the culture behind it, apparently southern Fujian province, Teochew (Chaoshan), western Guangdong Province as well as Hainan speak dialects under the Hokkien language family. I am actually intrigued to find out the differences, similarities, the food, and their migration story under the surface. Maybe this is something I can research and do on my own.
Growing up at Indonesia with this Hakka dishes that you had, as we have a lot of Fujian migrated here (incl. my great grandparents) during the Dynasty Qing war. When I went to several cities at China, me and my family personally prefer Hakka dishes than other chinese cuisines
You two have so much fun together. It really shows in your videos
Peter says we did 😂
This video blows my mind. So unique and beautiful.
I just love Peter and im so glad that you got to film together some more! He has such a uplifting personality ❤
Peter says hi 😊
10:38 in Chinese Indonesia for 客家人 (orininated or born in Borneo Kalimantan) they call it 菜粄 with using 客家語 to pronounce it as "Choi Pan". It's nice, the filling is using only bengkuang:
凉薯或豆薯（學名：Pachyrhizus erosus, in Indonesia is called beng-kwang, the pronunciation is just like Chinese words: 綳廣 ），在中國某些地區稱番葛（闽南语）、豆薯（華北某些地區以及湖南）、地蘿蔔、沙葛（粵語）、芒光（馬來西亞闽南语）等等。
Thank you amy and peter for this amazing video.
Peter says hi 😊
Peter says hi 😊
Trivia: The name of that soup at 18:57 called San Ji Di Tang (三及第汤）is a reference to the top three performers in the civil service examination in ancient China. "三及第“ "San Ji Di" is the collective reference to the valedictorian (状元）, runner-up (榜眼）and 2nd runner-up (探花）.
I know MeiZhou speaks older Hakka dialect but never knew it is the Capital of Hakka. As a Hakka I couldn't understand what they say, funny enough when I met friends in the UK from Malaysia who are also Hakka. We spoke the same, same pronunciation same wording, everything.
Loved that you did one about Meizhou. My ancestors are from there, but I’ve never been! I want to know what the names were that were on the houses that you showed. Also love that pork belly + pickled veggie dish. Over a hot bowl of rice.. 😋
Peter’s back!! 😊
These are great videos! Informative geography, architecture, culture & food lessons for us!!!! 🙌🙌🙌🙌
Hakka-Indonesian here. That yanmian is THE granddaddy of all chicken noodle dish in Indonesia which you can find literally EVERYWHERE, be it on little carts (gerobak) or noodle shops operated by both Chinese and local Indonesians. Each vendor gives his unique touch to it but they all basically look very similar to what Amy eats here: deceivingly plain-looking noodle in a white bowl with veggies and pieces of meat scattered in it plus that garlicky chili sauce that you can put in according to your taste.
Locals call it "mie ayam" or something which is much closer to its original name: "yamin". If you are an Indonesian who has been wondering how the heck something like "yamin" entered into Indo's vocabulary, now you have your answer. And I'm guessing those dishes which use tofu or rice wrap to replicate Northern China's jiaozhi were also brought by Hakka immigrants to Indonesia (and all over South East Asia), which then transformed into lumpia, risol, pastel, etc here.
And that meizhai pork is to me the absolute pinnacle of human civilization in terms of pork dish. My mom makes it every Chinese New Year and yes... it is THAT good.
Amy, plz do a Q&A with Peter! Love seeing you guys ❤
Hahahahaha you can ask Peter questions here
You went to my birth place!!! I haven't been since I left it over 20 years ago, so it's very nice to see it through your lens
Thank you for this video! I am from Malaysia and my grandfather is from 广东梅县. We speak Hakka at home. Listening the locals speak really makes me want to visit there one day with my family.
so excited to watch this!
Oh, that's really interesting! Based on what I’ve learned from my family, the Hakka people originally migrated from northern China (mainly Henan province) across half the country to southern China (primarily Guangdong province). Over time, they spread to regions outside of China as well. Today, their global population is around 90 million, with about 40 million of them living in Guangdong province. For a long period in history, the Hakka people lived in concentrated communities and avoided intermarriage with other ethnic groups, which helped them preserve their language, food traditions, and ancestral hall culture that hails from the central plains of China.
Like most Han Chinese, the Hakka people trace their lineage through family records, with each generation of male descendants listed in a genealogy book, which is kept in the ancestral hall. These records help to preserve the family history and relationships between generations. To differentiate between different generations, a system of “generational names” is used, which serves to show respect and organise the family tree. What makes the Hakka unique, however, is that they have managed to maintain their ancestral hall culture and language characteristics intact even to this day. This means that it’s relatively easy to trace and research one’s family’s migration history over the past few centuries.
Love Peter! You two are so fun to watch!
Peter says hi 😊
I'm salivating just watching you guys eat those delicious food. Btw, the Yanmian is a real surprise because it's very popular in East Malaysia (Borneo island). Over there it's called Kolo Mee - a mixture of slang comprising of Chinese dialects. Literally translate to Dry mixed noodles. In Cantonese it's called Kon-Lo Mein. It's very very delicious. People eat it almost every day.
Peter the Great😃😃😃
Peter says hi 😊
In India, the Indo-chinese restaurants are often called “hakka cuisine” and we often will eat “hakka noodles” which are a wheat noodle stir fried with veggies. I never realized until now that this was because there were hakka people who migrated as far as India and they eventually created what is now the modern day indo-chinese cuisine. Completely different from what you ate in this video, but from the same story of migration
They only showed a little slice of Hakka cuisine as they only stayed there for 2 days and ate 3 meals.
You can see that in the first restaurant they only ordered 3 dishes out of such a thick menu.
Usually Chinese immigrants to foreign countries sell the simplest, easiest dishes which can be replicated in foreign countries. The Hakka food that you eat in India are usually considered as fast food/ street food in China.
my dad is hakka so we grew up eating these dishes. as third culture kid from hong kong i ate so many different types of chinese food growing up but i never really knew which dish was from where. great to learn through your videos the actual origins of each of these nostalgic dishes for me!
Hakka from Shenzhen here
Peter is like an profesional guide. superb!
Peter says hi 😊
I have Hakka ancestry so can definitely relate to some of those delicious food especially the stuffed tofu which surprisingly you guys didn’t have with some rice🍚! :D
Love the video ❤❤❤
My ancestors are Hakka who migrated to Malaysia and Indonesia, kudos for sharing this video to me!
Hakka person here from Australia via Malaysia. Thank you for making this video ❤.
I loved this video i learnt so much!