Hakka cuisine is also known as Dongjiang cuisine because the Dongjiang River flows through the Hakka region in eastern Guangdong. The formation of the characteristics of Hakka cuisine has a lot to do with the living environment of the Hakka people. Early Hakka people live in high mountains and cold water areas, the ground wet fog heavy, food should be warm, avoid cold, so more frying, less cold, which will form the "burned, fragrant, cooked" characteristics. Hakka people go out that have to climb the mountain, production conditions are difficult, long labor hours, high intensity, fat and greasy food can be effective hunger, and the former Hakka people due to lack of food, boiled into the porridge water more than rice less, "blowing off a layer of waves, drink a lane", vegetables salty is suitable for delivery of the porridge, but also increase the body's salt content, which will form a "Salty, fat" characteristics. The characteristics of Hakka cuisine reflect the Hakka people hard work, hard-working traditional spirit, the Hakka people live frugally, for the principle of affordable food, but not lose their mouth. Stuffed tofu is a popular dish. Hakka areas have many mountain springs with clear water, so the Hakka people have studied the cooking method of tofu. Stuffed tofu served in its original pot is steaming hot and particularly tasty. Stuffed tofu is usually filled with lean meat, fish, shrimp, salted fish, mushrooms, etc., and tastes good.