Hakka cuisine is also called Dongjiang cuisine, because Dongjiang flows through Hakka areas in eastern Guangdong. The formation of the characteristics of Hakka cuisine has a great relationship with the living environment of Hakka people. In the early days, Hakkas lived in areas with high mountains and cold water, the ground was wet and foggy, and the food was warm and cool, so they used to stir-fry more and cook less, forming the characteristics of "burning, fragrant and cooked". Hakka people climb mountains when they go out. Hard production conditions, long working hours and high intensity. Rich food can effectively satisfy their hunger. But in the past, Hakkas "blew away a layer of waves and drank away a lane" because of lack of food. Salty food is not only suitable for sending porridge, but also can increase the salt in the body, forming the characteristics of "salty and fat". The characteristics of Hakka cuisine reflect the traditional spirit of hard work and hard work of Hakka people. Hakka people live frugally and adhere to the principle of economical diet, but they do not lose their words. Fermented tofu is a popular dish. There are many mountain springs and clear springs in Hakka area, and Hakka people have a lot of research on the cooking methods of tofu. The fermented bean curd on the original pot is steaming and has a unique flavor. Fermented tofu usually contains lean meat, fish, shrimp, salted fish, mushrooms and so on. It tastes good.