Hakka cuisine is the cooking style of the Hakka, and originally came from southeastern China (Guangdong and Fujian).

According to legend, Hakka people were migratory tribes of ethnic Han Chinese which originated from central China, whose ancestors exiled themselves from foreign rulers such as the Mongols during the Yuan Dynasty. Due to their late migration to the southern areas of China, they found that all of the best land had been settled long before. The Hakkas then were forced to settle in the sparsely settled hill country.

As a result, fresh produce was at a premium, forcing the Hakkas to heavily utilize dried and preserved ingredients, such as various kinds of fermented tofu and much use of onion. Due to the hill country being far inland seafood is a rarity. Pork is by far the most favored meat of the Hakkas, with belly bacon being the preferred cut as it has alternating layers of fat and lean meat, providing an excellent texture.

Hakka cuisine may be found all over southeastern China, as well as in the Chinese diaspora. Hongkong, Malaysia and Singapore have numerous restaurants serving Hakka cuisine