What special food does Huizhou have?

Every region has its own culture and customs, and naturally, local specialties are indispensable. Even the smallest place will have its own specialties. Even Huizhou has many specialties. The most common ones are sweet potato porridge and thousand-layer peaks. These foods are eaten as breakfast by people, so the taste is naturally very unique.

Sweet potato porridge

Teochew people usually eat it for breakfast. Paired with some homemade pickles (sour vegetables) or a plate of black olives, it is very delicious.[19]

Duck Feet

Don’t underestimate duck feet. It is a traditional handmade dish made with simple ingredients and the complicated process requires a lot of attention and patience from the chef. The difference between the Nostalgic Roast Duck Feet and the Duck Feet you see in ordinary restaurants is that goose intestines are used instead of bean curd skin, and barbecued pork is used instead of taro. The soft chicken liver and the marinated barbecued pork are placed in duck feet soaked in a secret marinade, then tied with goose intestines, coated with maltose, and grilled over medium heat. When it comes out of the oven, it is not only bright in color and fragrant, but also crispy when eaten. The flavors of the marinade and the barbecued pork are a particularly good match. The more you chew it, the more fragrant it becomes. It is a great dish to go with wine. [19]

Braised Thousand Layer Peak[20]

In the 1950s, Hong Kong was home to a large number of Chaoshan people who made a living by selling food on the streets with shoulder poles and baskets, and the braised-flavor snacks subsequently became popular. The marinade is a mellow and delicious flavor that has accumulated bit by bit over the years. The chef needs to add fresh ingredients every day to make it more fragrant as it ages. That big bucket of shiny black and extremely fragrant marinade is the traditional taste passed down from generation to generation by Chaozhou people. Many restaurants have their own secret marinade bile and exclusive recipe.

Dongjiang Vegetables

Dongjiang cuisine originated from the Hakka-populated areas around Dongjiang in Guangdong. The dishes mostly use meat, with very little seafood. The main ingredients are prominent, and they are fragrant, oily, and salty in taste. It is famous for its casserole dishes and has a unique local flavor. [1]

The traditional Dongjiang signature dishes are: Wild Geese Flying South to Tea Field Duck, Hakka Stuffed Tofu, Braised Pork with Preserved Vegetables, Salt-baked Chicken, Chicken Wrapped in Pork Belly, Pot Choi, Stuffed Bitter Melon, Four Stars Looking at the Moon, Taro Buns, Taro Dumplings, Three Cups Duck, Dongjiang Dongpo Banquet, Dongjiang Dragon Clams, West Lake Listening to Rhythms, Dongjiang Crispy Meatballs, Eight Treasure Nest Whole Duck, Crucian Carp Omelette, Fried Pork Intestines, etc.

"Salt-baked chicken" is a famous dish in Guangdong. More than 300 years ago, at some salt fields along the coast of the Dongjiang River, people would wrap cooked chicken in gauze paper and put them into salt piles for pickling. This kind of chicken is fresh, fragrant and delicious, with a unique flavor.

Later, the salt industry developed in Huizhou, the capital of Dongjiang. Local restaurants competed to use the best dishes to entertain guests, so they created a method of blanching fresh chicken in salt and eating it immediately after baking. Therefore, this dish originated in the Dongjiang area.

Stuffed tofu, the so-called tofu set meal includes tofu pudding for appetizers, fried stuffed tofu, tofu pot, tofu balls, glutinous rice stuffed tofu, fried tofu skin, etc. as main dishes, as well as fermented tofu as snacks, etc.

Poon Choi, as a dish of Dongjiang cuisine, has a long history and is generally also called da pan dish. Da pan dish originated from the traditional "fa cai da pan dish". As the name suggests, a big plate is used to put all the food in it and mix them together to create a unique flavor.