Gannan Hakkas enjoy a rich and colorful food culture. With the savory in flavor and numerous in varieties, it mainly divided into two parts: home cooking and banquet cooking. In the past, every household in villages had self-brewed sticky rice wine. When winter comes, they cured salted duck (most famous with Nan'an salted duck), sausage, pig's liver, pig's tongue, dried beef, distilled grain fish, etc. The food to accept important guests are sweet eggs cooked in the sticky rice wine and mashed tea. During festivals or on banquets, people always have four plates and eight bowls (altogether twelve dishes) to dish up. The unique cuisine are Pork in Lotus Leaf, Fish Cake, Sliced Cold Chicken, Egg Roll Wrappers, Pork with Pickled Vegetable, Steamed Fish with Ground Rice, Fish Fillet, Chicken in Three Cups Sauce, Brewed Bean curd, Fried Intestine, Fried Grass Carp, etc. There are also a lot of local snacks such as Vermicelli, Tangpisi, Cold Jelly, Wormwood Rice Crackers, Taro Rice Crackers, Sweet Potato Noodles, Dumpling, etc. Specialty typically are clove plum, tart date cakes, ginger, fried peanuts slice, dried persimmon, Nankang chili paste, Xingguo dried sweet potato, Huichang dried bean curd, Xinfeng crisp carrot, etc. With deep cultural meaning and strong rustic flavor, some Hakka cuisine and food have enjoyed great reputation at home and abroad.