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 Hakkas used to farm and live in mountainous areas, their labor intensity was high and there was little meat and food, fat 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. Cooked porridge "blows away a layer of waves and drinks a lane", which is salty and suitable for sending porridge and increasing salt in the body; Thirdly, there are many plants and trees in the mountainous area. Hakka people have developed the habit of burning firewood. They think that the more they cook, the more fragrant their food will be.