Hakka diet can be divided into two categories: one is Hakka dishes and the other is Hakka snacks. Hakka cuisine on the list refers to Dongjiang Hakka cuisine, which is also called the three major cuisines in Guangdong with Chaozhou cuisine and Cantonese cuisine. Traditional Hakka specialties are: baked chicken with salt, stuffed tofu and braised pork. Compared with Chaozhou cuisine, the taste of Hakka cuisine emphasizes "fat, salty and cooked", which is related to the living standards and habits of Hakka people in the past. First of all, because the Hakkas used to live in the mountains, the labor intensity was high, and there was little meat and food, and fatty food could effectively satisfy their hunger; Secondly, Hakka people have to eat porridge at least once a day because of the long-term lack of food, and most of them have porridge all the year round and have less water. The cooked porridge "blows away a layer of waves and drinks a lane", which is salty and suitable for sending porridge and increasing the salt in the body; Thirdly, there are many plants and trees in mountainous areas, and Hakka people have developed the habit of burning firewood, feeling that the more cooked the food, the more fragrant it is. It is true that the society is constantly changing, and in today's new era of socialism, Hakka cuisine is also constantly innovating. The traditional Dongjiang cuisine has gradually formed its own local characteristics in the pots of modern Hakkas, and has the reputation of "original flavor and delicious heart". The original flavor mainly comes from three aspects: First, the selection of materials emphasizes wild domestic coarse grains, that is, pollution-free "green food". It is worth mentioning that the good quality and taste of these foods have a lot to do with the good ecological environment of Hakka people, especially the good water; Second, the cooking methods are mostly boiling, stewing, steaming and stewing, which does not destroy the nutrition and fiber of food; Third, with little or no seasoning, it is generally seasoned with raw onions and cooked garlic. Delicious and delicious, the so-called delicious and delicious, refers to the light taste, affordable and harmonious. Its mediation function is similar to the modern term "dietotherapy". Many Hakka dishes have the functions of nourishing yin and reducing fire, clearing liver and improving eyesight, strengthening waist and tonifying kidney, nourishing face and benefiting qi. At present, in addition to the traditional "old three kinds" of salted chicken, stuffed tofu and braised pork, Hakka cuisine has the following characteristics: steamed chicken is domestic or raised in the mountains, and the whole chicken is steamed with Cordyceps granules in a pot with water, torn or cut into six pieces by hand and eaten hot, which is very fresh and sweet. The data show that the amino acid content of this kind of chicken raised by indigenous method is more than 10 times higher than that raised by concentrated feed, which shows that the nutritional value of the base is extremely high. The whole pig set meal mainly includes the eight most "refined" parts of pigs, such as steamed pork red, pork offal and braised pork. , with some vegetables and pickled sauerkraut. This way of eating is similar to that in the past. Hakka people kill pigs all the year round during the Spring Festival. The whole beef set meal is mainly made of tripe hill, cowherb leaves, beef heart top and beef suppository. Different from other places, the leaves of Vaccaria seed eaten here have not removed the black film on them, which is said to be mainly for strengthening the stomach. Tofu-wrapped Hakkas made tofu from the habit of wrapping jiaozi in the Central Plains, and came up with a way to make tofu because there was no wheat wrapped in jiaozi when they moved to Lingnan. Hakka people have various cooking methods to eat tofu. The so-called tofu set meal includes pre-meal tofu flower, fried tofu, tofu pot, tofu balls, glutinous rice tofu, fried tofu skin and snack tofu milk. The wild osmanthus fish, eel and grouper larvae in the fresh Lvwan Lake of Xingang Lake are hard and smooth, sweet in taste, and delicious when steamed, stewed and fried.