Characteristics of Hakka food

Traditional Hakka cuisine mostly uses meat, with outstanding main ingredients, and pays attention to "salty, roasted, fat, fragrant, cooked and aged". Salty: Hakka dishes tend to be salty, and there is even a saying that "saltiness is a must when eating in Hakka"; Burning: Emphasis is placed on eating while hot, and "burning or not burning" has become one of the criteria for evaluating whether a dish is delicious; Fat: common The oil is very heavy. For meat, choose pork belly or even pure fat meat, and use half fat and lean meat for fillings. Fragrant: when cooking, fry, deep-fry, stir-fry, roast, bake, and stew are the best. Cooking: when cooking, emphasize on being cooked and cooked. Ripened; aged: dried vegetables and other aged ingredients are commonly used, such as pickled pork with pickled vegetables.