Hakka cuisine is an important part of Chinese food and occupies an important position in the vast Chinese food culture. Hakka people who go out from the west of Fujian are scattered all over the world, but their feelings and preferences for their hometown dishes have a "root" basis.

Hakka dishes in western Fujian are mainly distributed in Changting, Shanghang, Liancheng, Yongding, Wuping, Qingliu, Ninghua and Mingxi. At the same time, in the long-term communication and integration, it has also affected Silla and Zhangping in the same jurisdiction. Hakka cuisine in western Fujian has many similarities with Hakka cuisine in other places. It adheres to and inherits the traditional flavor, preserves the original flavor of its hometown, and has the most unique personality to retain the traditional flavor. Many dishes and snacks are hard to find after leaving western Fujian, such as kneading nails, meatballs and fish in Shanghang, hammerfish in Wuping, Jiumentou in Liancheng, tofu banquet in Changting and Yongding.

Simple selection of materials, faithful seasoning and sincere serving are the main characteristics of Hakka dishes in western Fujian, and "fresh, fragrant and salty" is the basic taste of Hakka dishes in western Fujian. There are many famous Hakka dishes and banquets in western Fujian, such as white chopped river river, braised Huai pork, white duck soup, Hakka beef balls, black goat in front of the rock, braised dog meat, Hakka steamed pork, braised chicken in belly, braised pork with dried bamboo shoots, beef balls and muscovy duck soup, dried radish banquet, Liancheng white duck banquet, whole beef banquet, Huai pig banquet, tofu banquet, Xiangyi banquet, etc.

When it comes to Hakka cuisine in western Fujian, we can't forget its ""and "",which shows the hard work and intelligence of Hakka women. Most of them are made by housewives, such as happy candied dates, taro buns, chicken sausage noodles, lamp cakes, bamboo leaves, kneaded nails, mice, grey rice, dustpans, belts, sugar cakes, gold-coated silver and willows.

Hakka cuisine in western Fujian has obvious characteristics of "relying on mountains to eat", which mainly consists of poultry and livestock, fruits and vegetables in the field, wild food in the mountains and natural spices. It pays attention to health care and the homology of medicine and food. For example, according to the needs of different people, different constitutions and different seasons, a series of Chinese herbal medicines such as Litsea cubeba root, Xiangteng root, Hexagonal chrysanthemum and Patrinia are skillfully used to mix with other ingredients to cook delicious food.

Hakka cuisine in western Fujian also embodies the Hakka style of paying attention to etiquette and "Hakka hospitality". Hakka people are polite and enthusiastic when they receive guests. On different occasions, there will be different ways or ceremonies to receive different guests. For example, at the wedding banquet, the bride and groom's uncle sit at the top of the table and sing the dish "Eat chicken, have good luck and be a good couple" when serving food. "Eat pig's heart, love and love are United"; "Eat pork bellies, children and grandchildren will make a big start (promising)", etc., and everyone can move chopsticks to open the table after the mother and uncle carry the food.

Hakka cuisine in western Fujian is a mirror of Hakka character. In the diversity of cooking techniques, the Hakka people's characters of openness, tolerance, modesty, eagerness to learn and innovation are vividly displayed. Hakka cuisine in western Fujian has the taste of home and the affection of hometown. No matter whether you live in your hometown or stay in a foreign land, it will always remind you of the deep warmth left between your lips and teeth and arouse your homesickness. It is a material and spiritual wealth, and it needs no words to express pride and pride.