Hakka cuisine refers to Dongjiang Hakka cuisine, which is known as the three major cuisines of Guangdong along with Teochew and Cantonese cuisines. The traditional signature dishes of Hakka are: Hakka Salt-baked Chicken, Hakka Stuffed Bean Curd, and Braised Pork, and compared with Teochew cuisine, Hakka cuisine favors fat, salty, and cooked, which in turn, is related to the past living standards and habits of the Hakka people.

Distribution of Hakka Cuisine:

Huizhou: Dongpo Buckle Meat, Huizhou Salt Baked Chicken, Scallion Oil Chicken, Hengli Soup Noodles, Roasted Goose, Luk Goose, Harbor Seafood and so on.

Heyuan: Longchuan Chetian Tofu, Mabugang Tofu, Longmu Sashimi, Wanlv Lake River Fish, Dongjiang River Fish, Hakka White Cut Chicken, Ginger and Scallion Chicken, Mouse Noodle, Zijin Eight Knives Soup, Bean Curd Bamboo, Tiehspoon Spicy, Zhongxin Peanuts, Mabugang Navel Oranges, and Cow Tenderloin Cake.

Meijiang District: Meizhou Salt Baked Series; Meatball Series; Fried Taro Shreds, Fried Pumpkin Shreds, Xian Ren Ren, Stuffed Bean Curd, Meizhou Pickled Noodles.

Meixian District: Shatian Pomelo and series of products, dried vegetables, Meizhou Hakka Nyonya Wine, Songyuan Malt Candy, Bicun Open Steamed Pills.

Changting: Tingzhou wine lady, winter melon cauldron, white chopped river chicken, taro dumplings, pickled pork loin, Tingzhou precious balls, Tingzhou deep-fried meatballs, fried potatoes know, Changting rice noodles.

Pingyuan: persimmon cake, turnip seedling tea.

Jiaoling: green tea, Baidu Sixiang beef jerky.

Pingyuan: Green tea, Baidu Sixiang beef jerky.