Minister Gu said that Hakka people avoid waste as much as possible. Present-day Hakka cuisine demonstrates this spirit. For instance, Hakka stir-fry is made from the pork scraps left after ceremonies in combination with home-grown spring onion and celery and homemade dried squid. This stir-fried savory and fragrant Hakka home staple is a favorite among young people. It has even started to be offered in restaurants and fusion kitchens outside Hakka villages. Together, they visited Han-Hsien International Hotel to taste the creative flavor of their original Hakka stir-fry: Mille-Feuille Emperor Cakes x Sticky Rice Wrapped in Bamboo Leaves.
Chang Yu-chuan, Head Chef at Han-Hsien International Hotel's Guan Hai Xuan Chinese Restaurant, said that he came up with the dish by first conceiving of Hakka stir-fry as filling, accompanying it with local ingredients like taro grown in Jiaxian, Kaohsiung. Combined with the flavors of Hakka ban tiau and Cantonese crisp cakes as crust, gourmands can enjoy two delicious tastes in one. A Penghu native, Chef Chang Yu-chuan cleverly substituted dry squid with braised dried tuskfish—a Penghu specialty, thereby adding a distinctive texture. Furthermore, Guan Hai Xuan Chinese Restaurant's must-eat dishes like Steamed Lobster with Egg White and Hua Diao Wine, Simmered Pasture Chicken in Fish Maw Soup, Fried Garlic Beef Cubes, and Classic Roasted Duck couldn't be missing from the table.