Hakka cuisine is the cooking style of the Hakka people, who are primarily found in southeastern China (Guangdong and Fujian), but also may be found in many other parts of China, as well as in the Chinese diaspora. Hongkong, Malaysia and Singapore have numerous restaurants serving Hakka cuisine.
Famous Hakka dishes include:
- Dung Gong Yam Guk Gai – Salt baked chicken (東江鹽焗雞) [tuŋ44 kɔŋ44 jam11 kuk5 kai44] – originally baked inside a heap of hot salt, but today many restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. 
- Noh Mi Ap – Duck stuffed with rice (糯米鴨) [nɔ53 mi31 ap1]- a whole duck is de-boned while maintaining the shape of the bird, the cavities being filled with seasoned sticky rice.
- Beef ball soup – very simple clear broth with lettuce and beef balls.
- Fried pork with fermented tofu: this is a popular Chinese New Year offering which involves two stages of cooking. As previously mentioned, fresh food was at a premium in Hakka areas, so the marinated pork was deep fried to remove the moisture in order to preserve it. When a meal of pork was desired, the fried pork was then stewed with water and wood’s ear fungus. It is a Hakka equivalent to canned soup.
- Ngiong Tew Foo (釀豆腐, [ɲjɔŋ55 tʰɛu55 fu53] stuffed tofu cube or Dung Gong Ngiong Tew Fu Bao – 東江釀豆腐煲): one of the more popular foods that originated from deep Hakka roots, it consists of tofu cubes heaped with minced meat (usually pork) and herbs, then fried till golden brown, or sometimes braised. Variations include usage of various oddments including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, Yong tao foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in foodstalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers.
- Kiu nyuk (扣肉 [kʰju53 ɲjuk1], sliced pork with preserved mustard greens): thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. A variation of the recipe on Wikibooks Cookbook is available here.
- Lei cha or Pounded Tea (擂茶) [lui11 tsʰa11] : A consortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs, which are pounded or ground into a fine powder which is mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu, and pickled radish.
- Poon Choi (盆菜) [pʰun11 tsʰɔj53]: A variety of ingredients served in a basin.
- Sohn Pan Tzai (算盘子) [sɔn53 pʰan11 tsai31] or Àbacus Beads: Made of dough formed of tapioca and yam, cut into abacus-bead shapes, which when cooked, are soft on the outside and a chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables.
The dish is stir-fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar (depending on taste).
Hakka food also includes takes on other traditional Chinese dishes, just as other Chinese ethnic groups do.
Taken from Wikipedia : Hakka cuisine