At the table
Pick up small portions with chopsticks and chew the squid well. Eat with rice if desired; ask how much chilli is used.
Contains pork, squid, soy and celery in this version. Soy sauce may contain wheat, and cooking rice wine is used; do not assume it is alcohol-free.
Tofu, vegetables, chilli and seasoning vary by cook and region. Some versions omit tofu or use different squid preparations.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Tofu, vegetables, chilli and seasoning vary by cook and region. Some versions omit tofu or use different squid preparations.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory pork and dried-squid richness with soy sauce and aromatic greens; chilli can add heat.
- Chili heat
- Texture
- Chewy squid, firm tofu, browned pork and crisp-tender celery.
- How it’s made
- Pork belly is browned, then its rendered fat fries tofu and squid. Rice wine and soy seasoning are reduced before the greens are quickly tossed through.
Tofu, vegetables, chilli and seasoning vary by cook and region. Some versions omit tofu or use different squid preparations.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Taiwan.
About this regional connection
Taiwan: Selected Taiwanese Hakka version; regional tofu and squid preparations vary.
Ask if they have it first
请问你们有客家小炒吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A practical Hakka table dish
Hakka food accounts link this stir-fry to making use of pork and dried squid after ceremonial meals. Browning the ingredients and adding aromatic greens turns them into a savory dish for the table.