The Hakka people are a Han Chinese subgroup whose ancestral homes are chiefly in the Hakka-speaking provincial areas of China, as well as in Taiwan. The term "Hakka" comes from Guangdong dialect "Ha Ka" (Hakka), meaning "the guest" or "the customer", a name first used to distinguish the Hakkas from the local indigenous people. The Hakka people migrated throughout China into other provinces, and they are known for their pugnacity, ability to make money, clannishness, diligence, respect for the teachings of their ancestors, and commitment to education.

The Hakka cuisine is known for the use of preserved meats and tofu as well as stewed and braised dishes. Some of the popular dishes are Yong Tau Foo and Lei Cha. Yong Tau Foo is a Hakka Chinese food consisting primarily of tofu that has been filled with either a ground meat mixture or fish paste (surimi). Lei cha or ground tea is a traditional Southern Chinese tea-based beverage or gruel that forms a part of Hakka cuisine.

The Hakka people have a fascinating and rich history over the centuries that mirrors the history of the overall Han people. They have distinguished themselves throughout Chinese history with their outstanding abilities and achievements in a number of fields and had a significant impact on Chinese culture.