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Looks at the rise and fall of the Hakka (Dongjiang) cuisine in Hong Kong. Sidney Cheung Chin-hung (Assistant Professor, Department of Anthropology, The Chinese University of Hong Kong) explains why Hakka cuisine is so popular with factory workers in the 60's and 70's. A restaurateur who used to run a restaurant in Shekkipmei Estate where Hakka people congregate explains why Hakka restaurateurs love to hire clansmen from their village to work in their restaurants. He says the high cholesterol Hakka food is the downfall of the cuisine. Shows a modern Hakka restaurant in Central that serves healthy Hakka cuisine.
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