Hakka cuisine refers to Dongjiang Hakka cuisine, which is also called Guangdong's three major cuisines together with Chaozhou cuisine and Cantonese cuisine. Traditional Hakka specialties are: Hakka salted chicken, Hakka fermented bean curd and braised pork. Compared with Chaozhou cuisine, Hakka cuisine tastes fat, salty and cooked, which is related to the living standards and habits of Hakka people in the past.

Distribution of Hakka cuisine:

Huizhou: Dongpo braised pork, Huizhou salted chicken, scallion chicken, Hengli soup powder, roasted goose, deer goose, port seafood, etc.

Heyuan: Longchuan Chetian Tofu, Mabugang Tofu, Dragon Mother Fish Raw, Lvwanhu River Fresh, Dongjiang Fresh, Hakka Boiled Chicken, Ginger Onion Chicken, Mouse Powder, Zijin Badao Soup, Yuba, Tieshao Spicy, Zhongxin Peanut, Mabugang Navel Orange, Beef Tendon Cake, etc.

Meijiang district: Meizhou salt roasting series; Meatball series; Fried taro shreds, fried pumpkin shreds, fairy hair clips, stuffed tofu, Meizhou instant noodles.

Meixian District: Shatian pomelo and its series products, dried vegetables, Meizhou Hakka Niang wine, Song Yuan maltose and Bingcun boiled steamed pills.

Changting: Tingzhou nine niang, Dongguazan, Hehe, Taro jiaozi, Paozhuyao, Tingzhou Zhenwan, Tingzhou fried meatballs, French fries and Changting rice noodles.

Plain: persimmon radish seedling tea.

Jiao Ling: Green tea, Baidu homesick beef jerky.