What are the basic characteristics of Hakka cuisine?

The basic characteristics of Hakka cuisine are: first, the selection of materials emphasizes wild and domestic pollution-free coarse grains. It is worth mentioning that the good quality and taste of these foods have a lot to do with the good ecological environment of Hakka people, especially the good water; Second, the cooking methods are mostly boiling, stewing, steaming and stewing, which does not destroy the nutrition and fiber of food; Third, with little or no seasoning, it is generally seasoned with raw onions and cooked garlic.