[1] There are many restaurants in mainland China, Taiwan, Hong Kong, Indonesia, Malaysia, Singapore, and Thailand, as well as in the United States and Canada, that serve Hakka food.

The Hakka who settled in the harbor and port areas of Hong Kong placed great emphasis on seafood cuisine.

Hakka cuisine in Hong Kong is less dominated by expensive meats; instead, emphasis is placed on an abundance of vegetables.

Modern Hakka cooking in Hong Kong favors offal, an example being deep-fried intestines (炸大腸; zhá dà cháng).

Others include tofu with preservatives, along with their signature dish, salt baked chicken (鹽焗雞; yán jú jī).

The above dishes and their variations are in fact found and consumed throughout China, including Guangdong Province, and are not particularly unique or confined to the Hakka population.

Besides meat as source of protein, there is a unique vegan dish called lei cha (擂茶; léi chá).

Steamed bun (包子) is a popular snack among the Hakka people, especially pork belly bao (扣肉包) that is stuffed with kiu nyuk.