Hakka cuisine, as old as Hakka dialect, is an important part of Chinese food culture, and it is also called the three major cuisines in Guangdong with Guangzhou cuisine and Chaozhou cuisine.

Hakka cuisine is mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan and Shenzhen in Guangdong, Ganzhou in Jiangxi, Longyan and Sanming in Fujian, Hezhou, Yulin and? Fangchenggang? Hsinchu, Miaoli and Taoyuan in Taiwan Province Province. The distribution of Hakka cuisine mainly includes the Hakka base camps in southern Jiangxi, western Fujian, eastern Guangdong and northern Guangdong, along the east bank of the Pearl River Estuary in Ganjiang, Tingjiang, Meijiang, Dongjiang and Beijiang rivers, as well as scattered Hakka settlements in Hunan, Yunnan, Shaanxi, Guizhou, Zhejiang and Qiong provinces.

The formation of Hakka flavor is inseparable from the formation of Hakka people, and Hakka dishes retain the traditional customs of the Central Plains. ?

Traditional Hakka specialties include brine chicken, Hakka fermented bean curd, Hakka potted vegetables, streaky chicken, brewed bitter gourd, braised pork with plum, three cups of duck, Shan Zhi soup, instant noodles, mugs, radish sticks, bowl sticks, stewed pork loins in Baiduo River, Tang Dou, Tingzhou, fairy bean jelly and Kirin bodiless.

Hakka cuisine is divided into regions, Meizhou School and Dongjiang School (Huizhou, Heyuan, Shenzhen? Dongjiang Hakka area), Beijiang School (Beijiang Hakka area dominated by Shaoguan and Qingyuan), Minxi School (Fujian Hakka area such as Changting and Longyan) and Gannan School (Jiangxi Hakka area such as Ganzhou).