Of course it’s Hakka cuisine.

The characteristics of Hakka food can be summed up in four words: the traditional eating methods of vegetarian, wild, coarse and miscellaneous. It has the reputation of "authentic, delicious and delicious".

Hakka cuisine has always been characterized by its fresh and healthy ingredients. "No chicken is unclear, no meat is not fresh, no soup is not fragrant, and no time is not strong." It is a unique style of cuisine system.

Traditional Hakka signature dishes are salt-baked chicken, Hakka stuffed tofu, Hakka Poon Choi, pork belly chicken, stuffed bitter melon, braised pork with pickled vegetables, three cups of duck, three and three soups, pickled noodles, mugwort cakes, radish cakes, and bowl cakes.

, White-cut river frog, Dou Tang, Tingzhou soaked pork loin, fairy jelly, Kirin reborn, Poon Choi, Four-Star Moon Watch, taro buns, taro dumplings, etc.

Compared with Chaozhou cuisine, the taste of Hakka cuisine is more "fat, salty and cooked", making it unique among Cantonese or Fujian cuisines.

The basic characteristics of Hakka cuisine are that it mainly uses meat and less aquatic products; it emphasizes the main ingredients, original flavor, and emphasizes softness and fragrance; it pays attention to fire skills, and is good at stewing, roasting, potting, and stuffing, especially casseroles.

It is famous for its dishes; its shape is simple and its local style is obvious.

Today, Hakka cooking techniques are still preserved in farmers' homes or restaurants, and there are still many wonderful manual techniques.