Hakka cuisine, as old as Hakka language, is an important part of Chinese food culture, and it is also called the three major cuisines in Guangdong with Guangzhou cuisine and Chaozhou cuisine.

Hakka dishes are mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan and Shenzhen in Guangdong, Ganzhou in Jiangxi, Longyan and Sanming in Fujian, Hezhou, Yulin and? Fangchenggang? Taiwan Province's Hsinchu, Miaoli, Taoyuan and other places. The distribution of Hakka cuisine mainly includes the Hakka base camps in Gannan, western Fujian, eastern Guangdong, northern Guangdong and the east bank of the Pearl River Estuary in Ganjiang, Tingjiang, Meijiang, Dongjiang and Beijiang River basins, as well as scattered Hakka settlements in Hunan, Yunnan, Shaanxi, Guizhou, Zhejiang and Qiong provinces.

The formation of the flavor of Hakka dishes is inseparable from the formation of Hakka people, and Hakka dishes retain the traditional life customs of the Central Plains. ?

Traditional Hakka specialty dishes are salted chicken, Hakka fermented bean curd, Hakka potted dishes, pork belly chicken, brewed bitter gourd, braised pork with plum, three cups of duck, Sanji soup, pickled noodles, mugs, radish sticks, bowl sticks, white chopped river river, doutang, Tingzhou soaked pork loin, fairy jelly and Kirin bodiless.

Hakka cuisine is divided into regions, Meizhou school and Dongjiang school (Huizhou, Heyuan, Shenzhen? Dongjiang Hakka area), Beijiang school (Beijiang Hakka area dominated by Shaoguan and Qingyuan), Minxi school (Fujian Hakka area such as Changting and Longyan) and Gannan school (Jiangxi Hakka area such as Ganzhou).