How many kinds of Hakka dishes can be divided into?

Common Hakka dishes can be divided into two categories: Hakka dishes and Hakka snacks. Hakka cuisine, Chaozhou cuisine and Guangzhou cuisine are also called the three major cuisines in Guangdong.

The formation of Hakka cuisine flavor is inseparable from the formation of Hakka people. Just as Hakka dialect retains the ancient charm of Zhongzhou, Hakka cuisine also retains the traditional life customs of Zhongzhou.

Hakka cuisine pays attention to "fat, salty and cooked", and its formation is closely related to the living environment of Hakka ancestors. First of all, because the Hakkas farm and live in the mountains, the labor intensity is high, and there is little meat and food, and fatty food can effectively satisfy their hunger.

Secondly, due to the long-term lack of food in history, most Hakkas drink porridge all the year round and have less water. The cooked porridge "blows away a layer of waves and drinks a lane". Salty food is suitable for sending porridge and increasing salt in the body.

Thirdly, there are many plants and trees in mountainous areas, and Hakka people have developed the habit of burning firewood, feeling that the more cooked the food, the more fragrant it is. The formation characteristics of Hakka dishes reflect the traditional virtues of Hakka people's diligence, thrift and diligence.