Hakka people especially like to eat internal organs, that is, the internal organs of livestock, even the internal organs of cattle, which are full of fishy smell and dismissive, are no exception. First of all, because the Hakkas used to farm and live in the mountains, the labor intensity was high and there was little meat and food. Rich food can effectively satisfy hunger. "Wild" here refers to wild vegetables, wild fruits and game. An important feature of "wild" is green, fresh and pollution-free food, because Hakka people live in mountainous areas and are rich in wildlife resources. The food is livestock and game, and there is little seafood. All these provide unique conditions for Hakkas to eat. Second, cooking methods include steaming, stewing, brewing, stewing and stewing, which do not destroy the original taste and nutrition of food; Third, the taste is wild, and there is little or no monosodium glutamate in cooking, so it is not delicious without monosodium glutamate. What is the condiment? The spices are spices and onions produced in the mountains. Garlic and so on. , also have their own sauce. What stands out is the "original flavor" of the dishes. The taste is very strong. Thirdly, there are many plants and trees in mountainous areas, which makes Hakka people develop the habit of firewood, thinking that the more food is cooked, the more fragrant it is. The dishes are affordable and sufficient, and the fourth is the container for holding dishes. The containers are mostly pots, bowls and large bowls, which have the legacy of the ancients; Hakka cuisine has the saying that "no chicken is not clear, no meat is not fresh, no duck is not fragrant, and no elbow is not thick"