Dongjiang Hakka cuisine, along with Teochew cuisine and Cantonese cuisine constitutes the three main cuisine of Guangdong Province. The traditional signature dishes of Hakka cuisine are sliced cold chickens, Hakka stuffed tofu, stewed pork with brown sauce. Comparing with the other two main cuisines, the flavor of Hakka dishes are greasy, salty and well-cooked, this is related to Hakka people’s living standards in the past and cooking habits.
First of all, Hakka people used to live and farm fields in mountains, due to their heavy labor and lack of meat, food which are a little bit greasy can efficiently satisfy one’s hunger. Secondly, because of long time food deprivation, most households only had porridge with much water and little rice for years. The porridge was described as “blowing the surface forms a wave, eating the porridge the rice was like a lane”. The salty dishes make eating the porridge easier, and can also increase salinity in one’s body. Thirdly, in mountain areas, wood and weeds are sufficient, so they were not afraid to use firewood. Additionally, they thought the long duration and degree of heating makes the food smells good. As a result, Hakka cuisine had a characteristic of “greasy, salty, and well-cooked”.