Pin-Jia Hakka Eatery has made a name for itself since it joined Tian Ma Ma in 2004. The eatery was moved to current location and expanded its business in 2007. Mr. Changye ZHANG, the second generation who is now in charge of the kitchen, said “Though we are Hakka, facing the changes of environments and cultures in recent years that our habitual diet has been refined to low sodium and low oil from high sodium flavors. ” In summer, the grafted pears native to Dongshi are in the dish, a fresh, crunchy and sweet local Hakka dish.

Pineapples are often used in traditional Hakka dishes. Mr. Zhang chooses the pork jowl instead of chitterling, slice the pork jowls then fry in the wok, add in the spices, pineapples and agaric seasoned with rice wine and soy bean sauce then sauté till aromatic, flavor the dish with some vinegar before serving.

Though Zhang Ma Ma is occupied with the business in the restaurant, she spares time making pickles, which takes place at the roof space of the restaurant. The pickled vegetables and radishes are used for the dishes and the pickled plums and fruit vinegars are popular souvenirs.