Who are the Hakka people?
(客家人从何而来)
5 min read
Throughout history, the Hakka—a subgroup of the Han ethnic majority (汉人)—migrated southward in several waves from northern China to the coastal provinces of Fujian, Guangdong, Guangxi, and Hainan (福建, 广东, 广西, 海南), as well as to Taiwan (台湾), in order to escape war, poverty, and social upheaval. Shaped by this long history of migration, many Hakka have retained a strong sense of identity to this day. They live in distinctive architectural forms, speak their own dialect, and preserve a unique culture. Traditionally, they refer to the surrounding population as bendiren (本地人), meaning “local people,” who speak the local dialect. This linguistic and cultural boundary between Hakka and bendiren is a defining feature of Hakka identity and has played a crucial role in preserving their sense of difference.
Following the collapse of the Han Dynasty, the roughly two-hundred-year period spanning the Three Kingdoms era (三国时代) and the Wei and Jin Dynasties (魏晋), from the 3rd to the 5th centuries CE, was marked by intense warfare and instability. The latter part of this era was further disrupted by invasions from the so-called Five Nomadic Tribes (五胡乱华). During this time, the first major Hakka migration occurred, as their ancestors left the Yellow River (黄河) basin and moved south into parts of present-day Hunan (湖南) and Jiangxi (江西).
After the collapse of the Tang Dynasty (唐朝), renewed warfare and political fragmentation during the period of the Five Dynasties and Ten Kingdoms (五代十国) in the 10th century triggered another wave of Han migration southward. Following a brief period of relative stability, population pressure and repeated civil wars during the Ming and Qing Dynasties (明清), between the 14th and 19th centuries, led to further displacement and migration, pushing additional Hakka communities deeper into southern China.
As migrants in the south, the Hakka often faced discrimination and conflict with established local populations. In response, some Hakka communities built tulou (土楼)—large, enclosed, and fortified communal dwellings (image below). Constructed primarily during the Ming and Qing periods, tulou are most commonly circular, though some are square in shape. They consist of contiguous residential units, each housing a family, and typically feature multiple stories, a central courtyard for daily activities and social gatherings, and a single main entrance. This distinctive architectural form reflects both the Hakka communal lifestyle and their need for collective defense.
The Hakka do not constitute a separate ethnic group, nor do they possess a distinct religion. One of the most recognizable aspects of their culture is their cuisine. Hakka cuisine (客家菜) is a simple, pragmatic culinary tradition shaped by a history of migration, mountain living, and manual labor. It reflects resourcefulness, resilience, and frugality, emphasizing the natural flavors of ingredients with minimal reliance on complex seasonings or elaborate presentation.
The Hakka people’s long history of displacement and migration forged a tight-knit and resilient community rooted in shared struggle, adaptability, and cultural preservation. This sense of community persists today through language, customs, and transnational networks. Hakka ancestral halls (kejia gongci, 客家公祠) serve as centers for communal activities, worship, education, and conflict resolution. Carefully maintained genealogical records (zupu, 族谱) reinforce kinship ties across generations and geographical boundaries. Language functions as a key marker of identity, while food serves as a powerful cultural symbol. Together, these characteristics have allowed the Hakka to preserve core traditions while selectively adopting local customs.
Perhaps the strongest evidence of Hakka communal identity can be found in the overseas Hakka diaspora, which extends across Southeast Asia, the Caribbean, Hawaii, California, Peru, and South Africa. After early generations worked primarily as manual laborers, many later descendants became entrepreneurs, doctors, engineers, scientists, and other professionals. Their strong work ethic and sense of responsibility have contributed to their economic success in many regions. At the same time, Hakka communities remain deeply invested in preserving their cultural heritage. Hakka language schools flourish in Taiwan, Malaysia, and major diaspora centers. Hakka associations worldwide organize conferences, business networks, and youth programs. Hakka people play a prominent role in the business sectors of Southeast Asia and make up as much as 15 percent of Taiwan’s population. Notable modern figures of Hakka descent include Lee Kuan Yew (李光耀), founder of modern Singapore; Thaksin Shinawatra, former prime minister of Thailand; and Lee Teng-hui (李登辉), former president of Taiwan.
The Hakka experience demonstrates that displacement can strengthen rather than erode identity. Despite centuries of migration, they have retained their language, customs, and communal bonds. Their history epitomizes adaptability, with the term “Hakka”—meaning “guest”—embodying both marginalization and pride. From refugees to a global diaspora, the Hakka transformed their “guest” status into a unifying identity. Today, whether in a Fujian tulou or a Singapore restaurant, Hakka identity thrives—not in spite of migration, but because of it.
A Note on Hakka Cuisine
Below are three Hakka dishes that are popular not only among Hakka communities but also throughout China and among overseas Chinese.
- Pork Belly with Preserved Mustard Greens (梅菜扣肉)
A slab of pork belly is first boiled, then deep-fried until the skin turns golden brown. It is sliced into thick pieces and seasoned with dark soy sauce (老抽) and five-spice powder (五香粉). The slices are arranged skin-side down in a bowl and topped with preserved mustard greens (梅菜). The dish is then steamed, allowing the savory juices of the preserved greens to seep into the pork. It is served by inverting the bowl onto a plate (first image below). - Stuffed Tofu (酿豆腐)
Ground pork is mixed with minced ginger, scallions, pepper, sesame oil, and salt. This filling is placed onto squares of tofu, roughly two inches per side, which are then pan-fried until golden. The tofu is subsequently simmered over a layer of fresh—or well-soaked—soybeans in a light sauce over low heat (second image below). - Salt-Baked Chicken (盐焗鸡)
A whole chicken is thoroughly air-dried, rubbed with salt, and wrapped in parchment paper. It is then baked while buried in a bed of salt over low heat, allowing it to cook evenly. The finished dish—often the centerpiece of a Hakka meal—is tender, succulent, and rich in umami (third image below).
Photo credit: Baidu.com