1. Hakka food By S4 spirit of Hakka

3. Fa ban Steep the rice in the water Steep the rice in the water Grind it into rice milk Grind it into rice milk

4. Fa ban Add sugar and yeast Add sugar and yeast Steam it and Fa ban is done Steam it and Fa ban is done

5. Red ban Steep the rice in the water Steep the rice in the water Grind it into rice milk Grind it into rice milk

6. Red ban Dry it with machine Dry it with machine Boil it and make it sticky “ ban ” Boil it and make it sticky “ ban ”

7. Red ban Mix them together Put it into a shape

8. Red ban Pad with banana leaves

10. What is Hakka Bantiao A kind of ban A kind of ban A nutritious supply in early ages. A nutritious supply in early ages. It takes much time and energy to make such a delicious food. It takes much time and energy to make such a delicious food.

11. The History of Bantiao In Ching Dynasty, Hakka immigrants brought the skills of making Bantiao from Guangzhou to Taiwan. Hakka people in Taiwan still eat them now. In Ching Dynasty, Hakka immigrants brought the skills of making Bantiao from Guangzhou to Taiwan. Hakka people in Taiwan still eat them now.

12. Special feature SaltyOily Hard working Raise appetite Provide energy

13. Procedure of Bantiao Rice milk Flat shape Steam Cut it into strips Bantiao is done Various ways to cook ! cassava

15. What is Lei Cha ? Traditional and typical Hakka drink Traditional and typical Hakka drink Good for our health Good for our health Liquid bread Liquid bread

16. How to make Lei Cha? Mix CerealsPeanutssesame Sweet red bean Grind them into powder Add tea Enjoy it

17. Film

18. Tools guava sticks pottery bowls

19. Lei Cha Grinding them hard The powder

20. The something about Lei Cha 1.When do people have Lei Cha? 2.What kind of people could have Lei Cha in the past ? 3.How do people think about Lei Cha ? A:You can have it anytime ! A:Only the rich man could have it in the past. A:People regard Lei Cha as not only drinks but also snacks.

21. Practical Spirit of Hakka Diligent Economical

22. Reflection Reflection

23. Thank you for your attention.