Dishes from Guangdong, Fujian, Jiangxi, Guangxi and Taiwan.

Hakka cuisine is as old as the Hakka language and is an important part of the Han Chinese food culture. It is a new food culture created by the Han people from the Central Plains after they migrated to the south and settled down.

Hakka cuisine is mainly popular in Meizhou, Huizhou, Shenzhen, Heyuan and Shaoguan in Guangdong, Ganzhou in Jiangxi, Longyan, Sanming and Zhangzhou in Fujian, Hezhou and Yulin in Guangxi, Hsinchu and Miaoli in Taiwan Province, etc.

Signature dishes The traditional Hakka signature dishes are salt chicken, Hakka stuffed tofu, Hakka Poon Choi?, pork belly chicken, stuffed bitter melon, stuffed pork with pickled vegetables, three cups of duck, stuffed oysters, stuffed spring rolls, samjedi soup, pickled pork

Noodles, mugwort, radish, bowl, chopped river frog, soup, Tingzhou soaked pork loin, fairy jelly, unicorn detachment, four-star moon, taro buns, taro dumplings, etc. Compared with Chaozhou cuisine, Hakka cuisine

The taste is more "fat, salty and cooked", which is unique among Cantonese or Fujian cuisine.