The basic characteristics of Hakka cuisine are mainly meat and few aquatic products; Highlight the main ingredients, original flavor, and stress softness and fragrance; Pay attention to firepower, be good at stewing, roasting, stewing and cooking, especially casserole dishes; Simple shape and obvious local style. Nowadays, there are still many wonderful manual practices in Hakka cooking skills preserved in farmhouses or restaurants.

Hakka cuisine, as old as Hakka dialect, is an important part of China's food culture. Compared with Chaozhou cuisine, traditional Hakka signature dishes are more "fat, salty and cooked" in taste, and they are unique in Cantonese cuisine or Fujian cuisine.

Extended data

Historical reasons: Hakka cuisine plays an important role in Chinese cuisine with its unique flavor. Among the three major schools of Cantonese cuisine, Hakka cuisine is the most primitive "local" cuisine in Guangdong. As far as geographical conditions and products are concerned, the non-staple food used for cooking is livestock and wild game, and seafood is rare.

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". Therefore, the long-standing characteristics of Hakka cuisine can be preserved and continued. In addition, it is also related to the closed traffic environment of Dongjiang. As eastern Guangdong is a mountainous area with inconvenient transportation and little external influence, Hakka cuisine has formed itself and evolved itself for a long time.

Baidu encyclopedia-Hakka gourmet