different tastes, different ingredients and different dishes.

1. Different tastes: Hakka dishes tend to be salty, and attention is paid to the use of condiments, such as bean paste and soy sauce, to make the dishes rich in flavor, while Cantonese dishes tend to be sweet, paying attention to maintaining the original flavor of ingredients and pursuing fresh and light taste.

2. Different ingredients: Hakka cuisine is mainly based on ingredients from mountainous areas, such as plum, tofu, pork, etc., and some dishes tend to be salty, while Cantonese cuisine is good at cooking seafood, such as abalone, shrimp, crab, etc., and also pays attention to the cooking of soup, vegetarian dishes and desserts.

3. Different dishes: Hakka dishes have some signature dishes, such as braised pork with plum, salted chicken, Hakka-brewed tofu, pork belly-wrapped chicken, and brewed bitter gourd, which are characterized by strong flavor and rich taste, while Cantonese dishes pay attention to knife work and cooking skills, and pursue the original flavor and pure taste of dishes, such as chopped river river, taro dumplings and three cups of duck.