 Whereas preserved meats feature in Hakka delicacy, stewed, braised, roast meats – 'texturised' contributions to the Hakka palate – have a central place in their repertoire.Preserved vegetables () are commonly used for steamed and braised dishes such as steamed minced pork with preserved vegetables and braised pork with salted vegetables.In fact, the raw materials for Hakka food are no different from raw materials for any other type of regional Chinese cuisine where what is cooked depends on what is available in the market.