Hakka cuisine refers to Dongjiang Hakka cuisine, which, together with Chaozhou cuisine and Cantonese cuisine, is called Guangdong's three major cuisines. The traditional Hakka specialty dishes are Hakka salted chicken, Hakka fermented tofu and braised pork. Compared with Chaozhou cuisine, the taste of Hakka cuisine is fat, salty and cooked, which is related to the living standards and habits of Hakka people in the past.

Hakka food distribution:

Huizhou: Dongpo braised pork, Huizhou salted chicken, scallion chicken, Hengli soup powder, roasted goose, deer goose, port seafood, etc.

Heyuan: Longchuan Chetian Tofu, Mabugang Tofu, Dragon Mother Fish Raw, Wanlv Lake Seafood, Dongjiang River Fresh, Hakka Boiled Chicken, Ginger Onion Chicken, Mouse Powder, Zijin Badao Soup, Yuba, Tieshaola, Zhongxin Peanut, Mabugang Navel Orange, Beef Tendon Cake, etc.

Meijiang district: Meizhou salt baking series; Meatball series; Fried shredded taro, fried shredded pumpkin, fairy hairpin, stuffed tofu, Meizhou pickled noodles.

Meixian district: Shatian pomelo and its series products, dried vegetables, Meizhou Hakka Niang wine, Song Yuan maltose and Bingcun boiled steamed pills.

Changting: Tingzhou Jiuniang, white gourd retort, chopped river river, taro dumplings, soaked pork loin, Tingzhou Zhenwan, Tingzhou fried meatballs, fried potato sticks and Changting rice noodles.

Pingyuan: persimmon and radish seedling tea.

Jiaoling: green tea, Baidu homesick beef jerky.