Hakka people pay more attention to diet. During the Chinese New Year, of course, they will eat special dishes, such as stuffed tofu, meatballs (including fish balls and meatballs), Dongpo meat, stuffed mushrooms, stuffed spring rolls and boiled chickens and ducks.

The drinking and diet of Hakkas are the same or basically the same as those in other areas of Han nationality, and the food culture is also unique due to the unique geographical conditions and historical background.

The formation of the characteristics of Hakka cuisine has a great relationship with the living environment and living standards of Hakka people. In the early days, Hakkas lived in areas with high mountains, high water and cool, the ground was wet and foggy, and their diet should be warm or not. Therefore, they use frying more and eat less raw and cold, which is more prominent in the use of spicy food. The characteristics of dishes are "fresh, fragrant and mellow". You have to climb mountains when you go out. Hard production conditions, long working hours and high intensity. You need more fat and salt to supplement a lot of heat energy. The diet is good at cooking delicacies and game, slightly salty and oily. In areas where people live in concentrated communities, long-term immigration and economic development have fallen behind. Hakka people have a hard life, so they use local materials and prepare food that can be eaten and kept, such as pickles, dried vegetables and dried radishes. Sweet potato rice can be used to suppress flatulence at home, and wild vegetables can be used to satisfy hunger when going out, forming the characteristics of "salty, cooked and aged". From the formation of the above characteristics, we can also see that Hakka people have strong ability to adapt to the environment and have created their own unique food culture.

On the other hand, Hakka people not only inherited the tradition of their ancestral home, but also absorbed many dietary characteristics of the migration place, and were better at integrating with the aborigines in the settlement area, thus forming the richness of Hakka diet. Hakka recipes include sweet and sour dishes from wuyue, spicy dishes from Bashu and Huguang, and pickled vegetables from Fujian and Guangdong. Moreover, Hakka people are hospitable, advocate ancestor worship and attach importance to seasonal and festive food. Because people, things and times eat differently, and the food customs are different, the food culture is more colorful.