Heyuan Hakka catering

There are three series of Hakka cuisines in Heyuan: one is flavor meal, which mainly includes brine chicken, steamed chicken, braised pork, stuffed tofu and whole pig, whole cow and tofu packages in some small shops. Second, fresh lake meals, mainly fresh osmanthus fish and catfish provided by Xingang Town where Lvwan Lake Wharf is located and tin field in the lake. The third is the game meal. In addition, Wuzhimaotao soup, Hakka Niang wine and rice noodles are called "three treasures" on Heyuan table.

Shopping local products include rice noodles, yellow sand persimmons, Shuntian dried sweet potatoes, five-finger peaches, Hakka Niang wine, bamboo handicrafts, Zijin Chili sauce, Li Anping mushrooms, sour radishes and so on.

Hakka is delicious, but its lips and teeth are fragrant. With the development of economy and the improvement of people's living standards, the food culture of Heyuan has also been greatly developed. Dongjiang Hakka cuisine, the mainstream cuisine, has been innovated and improved, paying more attention to the main ingredients, original flavor and local flavor, and developing some distinctive folk catering. Dongjiang brine chicken, braised pork, Dongjiang fermented tofu, osmanthus fish, Hakka fermented three treasures, drunken shrimp bridesmaids, braised grass carp, crystal chicken, shredded potato pot and salted duck are the top ten Hakka dishes, which are deeply favored by people. In recent years, Sichuan cuisine, Hunan cuisine, Northeast cuisine and Western fast food have rushed to the source of the river, enriching and expanding the food family in Heyuan, which can meet your various taste needs.

Dongjiang salt? H chicken

Golden color, crisp skin and tender meat, crisp bone and fragrant, nourishing, is a traditional famous dish in Hakka cuisine. It is said that it was carefully made by a wise Hakka woman, which greatly increased her husband's appetite after a long illness and made him recover quickly after eating. This cooking method has also been handed down.

Dongjiang stuffed tofu

Following the traditional Hakka cooking skills, the tofu is smooth and tender, the stuffing is delicious, the original pot is served, and the mouth is spicy.

Stewed pork with brown sauce

Golden color, unique flavor, refreshing, soft and smooth, fat but not greasy.

Crystal chicken

As an innovative product in Hakka cuisine, the chicken is yellow, moist and bright, original, tender and delicious, and the soup is fragrant.

Salted duck meat

The local specialty local duck is well-made, golden in color and rich in flavor, and it is a unique wine-accompanying dish.

Braised grass carp

Grass carp raised with local high-quality water sources and cooked with a variety of condiments are tender and delicious.

Osmanthus fish soup

Osmanthus fragrans, a specialty of Lvwan Lake, is elaborately made, finely crafted, ivory in color, delicious, sweet and smooth.

Niangzui river shrimp

Niang wine is mellow, shrimp is refreshing, fresh, sweet and delicious, and rich in nutrition. It was originally the main tonic for Hakka women to confinement, and it had a unique flavor on the banquet.

Hakka stuffed sanbao

The brewed bitter gourd, pepper and eggplant are all in one dish, with different colors, beautiful shape and unique taste.

Potato shredding pot

Sweet potato shreds are local specialties, refined with various seasonings. Sweet potato shreds are refreshing, smooth but not astringent, and delicious.