In the early time, the living environment of Hakka people was severe, and they needed food with heavy taste to boost their energy. Therefore, in Hakka food culture, there are salty, fatty, and aromatic dishes. The XO sauce from Hong Kong also has such features. Therefore, the elements of original Hakka food culture are used to create diverse and tasty Hakka cuisine. The traditional Hakka pork knuckles are braised. The salty and aromatic soy sauce extracts the pork knuckles aroma. Served with mashed garlic and other sauces, it is fat but not greasy. Chen Fei’s Hakka pork knuckles are cooked with an old recipe. With the traditional method, he continues to make innovation in taste and cooks food that meets modern people’s standard of food and drink. He loves to see people like Hakka food and drink, promoting the features and cultural implications of Hakka cooking.