Experiencing Traditional Hakka Festive Rice Foods Through Hands-On Activities

Through hands-on experiences, Hakka people create various exquisite rice foods during festivals, following traditional customs. These include red tortoise cakes and Hakka vegetable buns. These seasonal rice delicacies are not only used as offerings to the heavens and ancestors but also serve to nourish and reward those who have labored throughout the year. The fragrant rice flavors bring comfort and allow people to enjoy a brief moment of tranquility in harmony with nature.

Lei Cha – A Hakka Specialty for Entertaining Guests

Lei Cha is a Hakka tea snack served to honored guests. "Lei" means to grind, and the tea is prepared by grinding tea leaves, sesame seeds, peanuts, and various other ingredients into a powder using a clay grinding bowl. Cold or hot water is then added and mixed to create a drink. Lei Cha can satisfy hunger and quench thirst. It is also known as "Three Raw Soup," believed to have originated during the Three Kingdoms period when Shu troops created a mixture by grinding raw tea, ginger, and rice into a paste, which was cooked and consumed. This practice gradually spread and became popular.

Currently, Hakka people and immigrants in Indonesia, Malaysia, Singapore, as well as in regions of Hunan, Guangdong, and Fujian, have the custom of drinking Lei Cha. In Taiwan, areas with Hakka communities such as Hsinchu, Taoyuan, Taipei, Hualien, and Meinong continue to preserve this culinary tradition. Hakka Lei Cha is known for its pure tea flavor and rich aroma. It is generally believed that Lei Cha became a staple of Hakka cuisine because its main ingredients – rice and tea leaves – are lightweight, easy to carry, and convenient to consume. Additionally, they are resistant to pests, making Lei Cha a practical food that developed during times of displacement or migration.

Experience Traditional Rural Life of the Past by Riding an Ox Cart and Grinding Rice with a Stone Mill