Mencius once said: "Food is the most important thing for the people, and the enthusiasm of Hakka people is also reflected in food. The formation of Hakka food not only inherits the food culture of the Central Plains and the new food materials and customs that emerged and developed after moving south, but also is influenced by the food culture of the local aborigines (mainly the She nationality) and absorbs the nutrition of the food cultures of the surrounding ethnic groups (mainly Guangfu, western Fujian and southern Jiangxi) and other ethnic groups.

Hakka people like to eat vegetarian dishes, wild vegetables, coarse grains and miscellaneous vegetables. The most striking feature of Hakka diet is that it highlights the main ingredients, has a strong flavor, pays attention to health preservation and is original.

Chen, a China culinary master and executive vice president of Meizhou Catering Industry Association, believes that there are many schools of Hakka cuisine, including Meizhou School and Dongjiang School (Huizhou, Heyuan and Zijin). ), Minxi School (Longyan Changting), Gannan School (Ganzhou).

Meizhou is the Hakka capital of the world, the hometown of Hakka food in China and the mature period of Hakka culture. In the old society, a large number of Hakkas in Meizhou made a living or went out to be officials. Meizhou cuisine is eclectic, and Meizhou people eat raw fish. As early as the late Qing Dynasty, bird's nest, abalone, shark's fin and sea cucumber were included in Hakka banquets. Rich food culture; Pay special attention to medicated diet and "eat a sign"

Representative dishes include brine chicken, stuffed tofu, braised pork with plum, etc.

Gannan is the cradle of Hakka, and its cuisine is represented by Shicheng cuisine.

Wide range of materials, like salty, fresh, spicy, good at burning, frying, stewing, stewing, steaming, especially steamed meat. He is good at squeezing, kneading, rubbing, pulling and agglomerating raw materials into mud, paste, powder, particles and so on by hand and mold. And then make them into pills, cakes and handmade dishes of various shapes. Starch accessories are heavy, and the representative dishes are three cups of chicken, taro, jiaozi and big balls.

Western Fujian is the ancestral home of Hakka, and Changting cuisine is the representative of western Fujian cuisine and the hometown of Hakka cuisine in China.

Changting cuisine emphasizes the original flavor and uses little or no monosodium glutamate; The taste is light and the soup is clear. Cooking is mainly based on steaming, stewing, brewing, stewing and boiling; Representative dishes are Baijianhe, Changting dried bean curd, beef powder, braised pork tenderloin and so on.

Represented by Heyuan and Huizhou.

Aquatic products are widely used because of the large offshore area and wide lakes; Taste slightly light, pay attention to fresh and smooth; Good at innovation and change, greatly influenced by Guangzhou cuisine.

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