Huizhou, located in the south-central part of Guangdong province, is situated on the banks of the East River, at the northeastern end of the Pearl River Delta, and faces the South China Sea.Huizhou is a historic and cultural city in Guangdong province, and was a "major town" in the south of the Jin and Tang Dynasties. It has long been the political, economic, military, and cultural center and trading center of the East River basin, and is known as "a famous county in Lingnan" and "half-mountain, half-lake scenery".Huizhou is one of the important residential and gathering places for the Hakka people.

Huizhou cuisine includes: auspicious food1|Nian Gao (rice cake)Nian Gao, and baked rice cake;Bao Zao (steamed bun), slow-cookeddog meatbun;Plum and vegetable(braised pork),salt-baked chicken, Hakka mother wine, Brolo crispy sugar, Huizhou plum and vegetable, high-temperate springginger,Longmen rice,pancake.Big steamerintroductionBig steamer is a famous Han Chinesesnack, belonging to

Cantonese cuisine.

Northern people call it "Nian Gao", and Hakka people call it "sweet cake". Big steamer is a special name for it in Huizhou.

Because it is often used during the New Year to worship gods, ancestors, and the Kitchen God, it is considered a sacrificial food for the New Year.Production process:Compared with the "Nian Gao" in the north, the "Big steamer" in Huizhou is closer to Hakka's "Sweet cake", both usingglutinous rice flouras the main ingredient.Red sugar, ice sugar,white sugaror brown sugar can be added according to needs, andrice flour

can be added.

No glutinous rice flour is used in the production, but sugar is first cooked into syrup, which is then cooled to about 90 degrees and slowly poured into the flour to mix, until the consistency is such that a string (called "pulling noodle") can be pulled out with chopsticks, and then it is put into a large container and steamedfor 1 to 2 hours.Big steamer is a food for the New Year, and local people are used to putting a small red paper on the steamed big steamer for offering or giving to relatives and friends.Stir-fried porkintestineintroductionStir-friedpig intestineis a widely representative Hakka cuisine."Stir-fried pig intestine" is a favorite dish of Su Dongpo, and according to legend, when Su Dongpo tasted this dish for the first time while traveling, he was impressed by its unique flavor.After tasting, he always had this dish with wine, and the people saw that he was so enthusiastic about it, so they would exchange it for his calligraphy. Some even called this dish "Su Dongpo's stir-fried".Procedure:Ingredients:

500g pig intestine, 150g green and red peppers50g dried wood ear fungus.

Seasoning: 1 bunch of scallion, 1 block of ginger, 3 cloves of garlic, 0.5 tablespoon of (liter of alcohol), 0.5 tablespoon of (soy sauce), 3 tablespoons of (salt), 1 tablespoon of (sugar), 1 tablespoon of (sesame oil), 3 tablespoons of (starch), 1 tablespoon of peanut oil.

Procedure:1. First, wash the pig intestine, remove the inner organs, rinse and drain.2. Cut the dried wood ear fungus, green and red peppers into triangular shapes, slice the ginger and scallion, and mince the garlic.3. Heat oil in a pot, sauté the scallion and garlic, add the green and red peppers, dried wood ear fungus, and season with salt and sugar.4. Add the pig intestine, braised with (liter of alcohol), ginger, and then add the stir-fried green and red peppers and dried wood ear fungus, and stir-fry.

Add sesame oil and thicken with starch.Big steamer is a New Year's food, and local people have the habit of putting a small red paper on the steamed big steamer for offering or giving to relatives and friends.

Steamed chicken

introduction

Steamed Chickenis also a well-known local delicacy in Huizhou.In Huizhou, it is said that "without chicken, there is no feast".In Huizhou, every festival or when entertaining guests, there is almost always a dish of steamed chicken.Characteristics:

The characteristics of this dish are simple production, fresh and tender, and delicious.

The best way to make steamed chicken is to use chicken from Longmen, Huizhou. When cooked properly, the chicken will be tender and juicy, and fragrant.Introduction to steamed chicken:Huayang steamed chicken, also known as "three yellow steamed chicken", "Longgang chicken", "Longmen chicken", "Huizhou chicken", originated in Huayang, Guangdong province, and is a superior local chicken breed in China.Because of its large population, wide distribution, well-developed muscles, early maturity and easy fattening, and excellent meat quality, it has become a major export product of live chicken in China.It is one of the three major export chickens from Guangdong province, along with "Huazhong chicken" and "Qingyuan chicken", and has a long-standing reputation in the Hong Kong and Macau markets.It is named because it has open belly feathers, which resemble whiskers.Procedure:Steamed chicken is very simple to make, you can just put in some sauce made of sand ginger and sesame oil.Because it is cooked with the original ingredients of the chicken, the quality of the chicken and the cooking method are the key to whether the steamed chicken is delicious.

Each family's steamed chicken is different.

1. First, kill the chicken, remove the inner organs, wash and drain.2. Add water to the rice cooker (fill to the level of the chicken), add a few slices of ginger and scallion, bring to a boil, then put the chicken into the pot, and cook for 3-5 minutes until the water boils, and then press the "keep warm" button for about 20 minutes.

If you like to have blood silk, you can reduce the time.

Use chopsticks to poke a hole in the chicken leg, if there is no blood, you can take out the chicken.

3. Lightly brush the chicken skin with sesame oil, and then cut it into small pieces.

Introduction

White Cut ChickenWhite Cut Chicken is a popular dish in Huizhou, so much so that it is a local saying: "Without chicken, there is no feast."In Huizhou, it is a common sight to see white cut chicken at festivals or during gatherings.

Characteristics:

The dish is characterized by its simple preparation, fresh and juicy texture, and delicious flavor.

To prepare white cut chicken, the best choice is the Huizhou Longmen chicken. When cooked properly, the chicken remains tender and juicy, with a delicious aroma.

White Cut Chicken Introduction:

Huayang White Cut Chicken, also known as Three Yellow White Cut Chicken, Longgang Chicken, Longmen Chicken, Huizhou Chicken, is a local breed of chicken originating from Huayang County, Guangdong Province. It is a well-known and superior local chicken breed.It is a traditional product with a large population, wide distribution, well-developed breast muscles, early maturity and fat accumulation, and excellent meat quality.Compared toPersimmonPersimmon Chicken, Qingyuan Spicy Chicken, White Cut Chicken is one of the three major export chickens from Guangdong Province, and has a long history in the Hong Kong and Macau markets.It is named for its distinctive appearance, with open stomach feathers and resemblance to whiskers.

Preparation

The preparation of white cut chicken is very simple, just add a little ginger and oil, and you can enjoy it.Simply add thechickenmeat, it is already delicious.Because it isfresh chickenmeat, the type of chicken and the cooking method, as well as the sauce, are all important factors in determining whether white cut chicken is delicious.

Therefore, the taste of white cut chicken varies from home to home.

1. First, kill the chicken, remove the internal organs, wash and dry.2. Then, add water (enough to cover the chicken) to the rice cooker, add ginger slices and chopped green onions, bring to a boil over high heat, and then add the chicken to the pot and cook for 3-5 minutes before turning off the rice cooker and letting it stand for about 20 minutes.If you prefer a more blood-like texture, you can reduce the cooking time.Insert a fork into the chicken leg, if there is no blood, you can remove the chicken.3. Brush oil on the chicken skin, let it cool and cut into small pieces;Preparation:If there is no blood, you can lift the chicken.

3. Rub some fragrant oil on the chicken skin, then cut it into small pieces after cooling;Finely chop ginger and scallions, place in a small bowl.

4 Bring oil to a boil, add the chopped ginger and scallions, along with a pinch of salt and soy sauce, and finally drizzle in a small spoonful of chicken broth. Mix well and add a few drops of sesame oil. The sauce is ready.When eating, season to your liking.

Melon Chicken, Hakka Style

Introduction

Melon Chicken is a traditional Hakka dish from Guangdong Province, belonging to the Cantonese cuisine.

Marinate tender chicken, removing internal organs and cleaning, then add salt, rose wine,Star aniseand cinnamon, along with scallions and ginger, to the chicken cavity. Place in a steamer and cook for about 15 minutes. Remove and shred the meat, then cut into strips about 1.5 inches long and 6mm wide. Also, prepare the hamby peeling and slicing it into pieces the same size as the chicken. Then, combine pieces of chicken and ham together, arranging them neatly in a circular shape.Next, pour in the prepared melon seeds into a hot pot, adding a suitable amount of salt and MSG, and stir-fry until cooked. Then, add a small amount of cornstarch, sesame oil, and chicken broth.Add the cooked chicken and stir-fry until the sauce thickens and the chicken is cooked through.Dish Characteristics:The dish is refreshing and flavorful, making it an appetizer.

Recipe:

Main ingredients:

1 tender chicken (1000g)

Auxiliary ingredients:

25g of cooked ham, 300g of melon seeds (cleaned)

Seasonings/Marinades:

A pinch of MSG, 20g of rose wine, 4g of star anise, 4g of cinnamon, sesame oil, a small amount of cornstarch, and chicken broth.

Recipe:

1. Clean the chicken, remove internal organs, and marinate with salt, rose wine, star anise, cinnamon, scallions, and ginger. Steam for about 15 minutes, remove, shred, and cut into strips about 1.5 inches long and 6mm wide. Also, prepare the ham by peeling and slicing it into pieces the same size as the chicken. Then, combine pieces of chicken and ham together, arranging them neatly in a circular shape.

2. Next, pour in the prepared melon seeds into a hot pot, adding a suitable amount of salt and MSG, and stir-fry until cooked. Then, add a small amount of cornstarch, sesame oil, and chicken broth.

Add the cooked chicken and stir-fry until the sauce thickens and the chicken is cooked through.

Melon Seeds

East-West Pork RibsIntroduction

East-West Pork Ribs, also known as Dongpo Pork, is a traditional Cantonese dish from the East-West region of Guangdong.

The dish is known for its rich flavor and tender texture.

Ingredients:

1.5kg of pork ribsAuxiliary ingredients:

100g of melon seedsSeasonings/Marinades:5g of star anise, 5g of cinnamon, 5g of ginger, 5g of scallions：

5 1 2

：：

1 Wash the pork ribs thoroughly and cut into smaller pieces.2 Place the cut ribs in a pot and blanch them (do not add oil) until the color changes.

3 Bring the pot to a boil, add the ice sugar and salt, and stir until the sugar and salt dissolve.

4 Add the marinated ingredients and stir-fry.

5 Add the remaining water and bring to a boil.

6 Add the prepared melon seeds and simmer until the sauce thickens.

Wash, soften, stir-fry in oil, shrimp, wash and soften, stir-fry in oil, half fat and lean pork, cut into strips, season with meat seasoning, then marinate in oil, winter mushrooms, soak and cut into strips, season with a little oil and soy sauce.

Introduction

Hakka-Style Noodles are a delicious and popular Cantonese dish.

：

Cook the noodles in boiling water until tender, then rinse under cold water and briefly immerse in cold broth. Drain.

Cook the shrimp in the wok until pink and cooked through.

Wash the shrimp again, then briefly cook in the wok.

Slice the pork thinly, then marinate with the sauce.Cut the dried mushrooms into small pieces and marinate with a small amount of oil and soy sauce.

Wash and cut the leafy greens (such as Chinese celery, bok choy, etc.) into short pieces.

Heat 3 tablespoons of oil in a wok.

Stir-fry the dried mushrooms, pork, shrimp, and shrimp until cooked.Add the leafy greens and stir-fry until wilted.Bean sprouts：2 ( 320 ), 150：Wash and cut.80, 30, 4/ ：

：

20 ， 4 ，

：2 ， ， 1：1 Cook the noodles in boiling water until tender, then rinse under cold water and briefly immerse in cold broth. Drain.2 Cook the shrimp in the wok until pink and cooked through.

Wash the shrimp again, then briefly cook in the wok.Slice the pork thinly, then marinate with the sauce.

Cut the dried mushrooms into small pieces and marinate with a small amount of oil and soy sauce.

Wash and cut the leafy greens (such as Chinese celery, bok choy, etc.) into short pieces.

Heat 3 tablespoons of oil in a wok.

Stir-fry the dried mushrooms, pork, shrimp, and shrimp until cooked.

Add the leafy greens and stir-fry until wilted.Fish RoeTofuGreenonions, wash and cut into segments.Heat three tablespoons of oil, stir-fry winter mushrooms, pork, shrimp and shrimp, add seasonings and noodles, stir-fry over high heat until the sauce thickens. Then add green onions and bean sprouts, stir-fry until cooked.PreparationMain ingredients:2 zhang of noodles, about 320 grams, about 150 grams of half fat and lean pork.Accessories:Shrimp, greenonions, greenbean sprouts, about 80 grams each, shrimp, about 30 grams, winter mushrooms, 4 pieces

Seasoning/marinade:

Meat seasoning:

Half a teaspoon of each of soy sauce, cornstarch, oil, sugar, and salt, about 20 grams, winter mushrooms, half a cup of soup.

Seasoning:

2 tablespoons of fish sauce, appropriate amount of Three-Ingredient Oil, 1 tablespoon of soup.Preparation process:1. Blanch noodles in boiling water, drain and rinse with cold water, then soak in cold soup for a moment, and then drain.

2. Wash shrimp, peel and devein, stir-fry in oil until cooked, wash shrimp, soften in oil, stir-fry until cooked, wash shrimp, soften in oil, stir-fry until cooked, half fat and lean pork, cut into strips, season with meat seasoning, then marinate in oil, winter mushrooms, soak and cut into strips, season with a little oil and soy sauce, bean sprouts, wash and cut.

Green

onions, wash and cut into segments.

3. Heat three tablespoons of oil, stir-fry winter mushrooms, pork, shrimp and shrimp, add seasonings and noodles, stir-fry over high heat until the sauce thickens. Then add green onions and bean sprouts, stir-fry until cooked.

Fish paste

Tofu

1. Blanch the noodles in boiling water, then rinse with cold water, place in cold soup for a moment, then drain.

2. Wash and devein the shrimp, stir-fry in oil until cooked, wash and soak the shrimp in oil, stir-fry until cooked, wash and soak the shrimp in oil, stir-fry until fragrant, cut the half-fat and half-lean pork into strips, mix with marinated ingredients, then soak in oil, soak dried shiitake mushrooms, cut into strips, mix with a little oil and soy sauce, wash the sprouts, wash the chives, cut into segments.

3. Heat 3 tablespoons of oil, stir-fry the shiitake mushrooms, pork, shrimp and shrimp until cooked, add seasonings and stir-fry the noodles over high heat, then add the chives and sprouts, stir-fry until the sauce thickens and it is done.

Fish pasteTofuPot

Introduction

Fish meat and tofu soup is a traditional Cantonese dish from Guangdong, belonging to the Cantonese cuisine category of Hakka cuisine.

Features of preparation:

This dish usesfish meatand tenderizes it, then fills it into tofu blocks, and braises it with chicken broth until cooked, then puts it intonoodlesand cooks it until soft.

Features of the dish:

This dish has a good combination of meat and vegetables, is nutritious and refreshing, and is not greasy. It is best to eat it while it is hot. The fish is tender and the tofu is fresh and tender, which is a unique taste.

Method

Ingredients for cooking

Bean sprouts2 ounces (about 80 grams), leafy vegetables 3 ounces (about 120 grams), noodles 5 portions (about 20 grams), tofu 2 pieces, fish meat 6 ounces (about 240 grams),sausage1, green onions 1 tablespoon, ginger 2 slices, shallots 2 pieces.

Fish meat marinade:

Cornstarch 1 teaspoon, salt 1/2 teaspoon,peppera little.

Seasoning:

Salt 2/3 teaspoon, pepper, sesame oil a little.

Cooking method:

1, Bean sprouts tear off the old stem, wash clean;Leafy vegetables wash clean;Tofu wash and cut into pieces;Sausage rub clean, cut into pieces;Noodles soak.

2, Fish meat mixed with fish meat marinade, add sausage and green onions, stir into fish meat jelly.

3, Leafy vegetables and bean sprouts are cooked separately.

4, Tofu make a hole, apply cornstarch, fill it with fish meat jelly, put sausage on top.

5, Heat half a tablespoon of oil, stir-frydried mushroomsand green onions, ginger, add a cup of boiling water, put in (4) tofu;Wait for it to cook, add the remaining ingredients.

Tips

1, Stone tofu is the best, do not use old tofu or inner layer tofu, the former is too old and difficult to dig a hole, the texture is hard, and the latter is delicate and easy to break.

2, When making a hole in the tofu, be careful not to pierce the bottom, and do not put too much fish meat into the tofu, otherwise it will break the tofu.

3, Sprinkle cornstarch into the tofu hole, which can make the fish meat stick firmly, and is not easy to fall off during cooking.

4, When the tofu is put on the pot, it must be cooked with a small fire until cooked, and opening the fire will easily make the tofu mushy.

5, Leafy vegetables and bean sprouts should be blanched in boiling water first, then put in the pot to cook;The remaining fish meat in the tofu can be squeezed into thin strips and put into the soup to make fish noodles.

Winter dog meat soup

Introduction

Cooking dog meat is not rare in most areas of Southeast China.There are many ways to eat dog meat, which can be steamed, stir-fried or stewed.However, the habit of people in Huizhou is to "cook dog meat", which is very popular in autumn, winter and spring, especially in the summer solstice, Huizhou people like to roast dog meat with straw to turn golden (making the dog meat fragrant with straw), then cut into pieces, put the dog meat into the pot to dry the blood, and then put it aside for use, then clean the pot and put in peanut oil (3 pounds of dog meat), and cook the dog meat with spices, seasonings, and Cantonese old dried tangerine peel, and then use a clay pot to slowly cook.People gather around the stove, enjoying the cooked dog meat, which is warm and delicious, and the aroma is unmatched by other meats. People in Huizhou also have the saying "eating dog meat is like eating cotton candy".Dog meat is a winter delicacy in Huizhou, and in recent years, it has gradually gained popularity. Many restaurants, hotels and restaurants are selling dog meat, and "Dog Meat Hall" is very popular. When you go out at night, you can smell the aroma of dog meat, which makes people linger.

Dog meat is a winter delicacy in Huizhou, and in recent years, it has gradually gained popularity. Many restaurants, hotels and restaurants are selling dog meat, and "Dog Meat Hall" is very popular. When you go out at night, you can smell the aroma of dog meat, which makes people linger.

Dog meat soup belongs toclay pot/and hot pot, the main ingredient is dog meat, the flavor is fragrant, and the craftsmanship is stewing.

Method

Ingredients:

dog meat, minced garlic, bean sauce,sesame oilsauce, pickled plum, ginger block,garlic sprouts,peanut oil, cooking wine, salt, sugar, soy sauce, dried tangerine peel,cabbage, lettuce，peanut oil.Making process:

Cut the dog meat into small pieces, and put it in a pot to cook until no water overflows, then add minced garlic, bean sauce, sesame oil, and pickled plum.

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8. Add the minced garlic, bean sauce, sesame oil, and pickled plum.

8. Add the minced garlic, bean sauce, sesame oil, and pickled plum.