Huiyuan City, a county-level city in Guangdong Province, China, a major settlement of Hakka people, and an important transportation hub in Northeast Guangdong.Huiyuan City is one of the ten best cities in China for green economy, with the most potential for financial ecology, and one of the ten most distinctive and leisure cities in China. It is also an excellent tourist city in China.

The top 10 Huiyuan Hakka dishes are: Dongjiang.Salt-baked chickenDongjiang brewed chickenTofuand braised pork, spicy duck, crystal chicken, and soup.(Guihua) - Gardenia flowerFish, clear soupSoupSnakehead fishThree Treasures, Mother's Wine River Shrimp, Potato and Tofu Soup.The main dishes in the Huiyuan area are Hakka cuisine. Hakka cuisine is characterized by "fat, salty, and cooked" flavors.

Five-finger woodPeachSoup

Introduction

Five-finger wood peach soup is a local delicacy in Shaoguan, Guangdong, and a famous local specialty.Five-finger wood peach soup is made with wild roots of a tree with leaves resembling five-finger wood, andpork loinand bones. It has a tempting coconut milk aroma and has the effects of clearing the liver and improving eyesight, as well as reducing fire.

Product characteristics:

Five-finger wood peach soup is a traditional Han Chinese dish in Guangdong, belonging toCantonese cuisine. It refers to using five-finger wood peach roots to cook chicken, cook pork bones,and cook pig trotters to make a stew.Soup ingredients introduction:Five-finger wood peach is also known as Guangdong

ginseng

Five-finger sticky rice is also known as Guangdong sticky rice.It naturally grows in deep mountains and valleys. Its leaves resemble five fingers, and the leaves have fine hairs. The fruit ripens to resemble a wood peach, hence the name.It has antibacterial, antiviral, and anti-coagulationbloodfunctions, as well as inhibiting tumor growth and regulating the immune system.Product efficacy:Five-finger wood peach has antibacterial, antiviral, anti-coagulation, tumor-inhibiting, and immune-regulating effects. The soup made from it has certain effects on diseases such as pharyngitis, Qi deficiency, poor appetite, anemia, stomach pain, chronic gastritis, and postpartum lactation.

Warm tips:

How to select good five-finger wood peach: When buying five-finger wood peach, you should mainly look at the color, generally brown-yellow is the best;

Secondly, look at the texture, coarse and black ingredients are more effective, fine roots are better;

Thirdly, smell the taste, it should not have a sulfurous smell, because some five-finger wood peach on the market may use sulfur to fumigate, and good five-finger wood peach will have a faint coconut aroma.MethodPreparation method

Materials:

200 grams of five-finger wood peach,

pork ribs

two (about one pound),gingertwo pieces.Steps:1. Wash and soak the five-finger wood peach in water for fifteen minutes.

2. Wash the pork ribs and blanch them in hot water.

3. Put the ingredients in a casserole, first use a large

fire to boil, then use a small fire to simmer for two hours, add salt to taste.

Dongjiang Salt Baked ChickenIntroductionDongjiang Salt Baked Chicken is a famous dish in Guangdong.

It was first created in the Dongjiang area of Guangdong.

Around 300 years ago, in the coastal area of Dongjiang, some people salted and preserved the cooked chicken in a paper bag, which

chickenwas fragrant and delicious, and had a unique flavor.Later, the salt industry in Dongjiang developed, and local restaurants competed to serve the best dishes to customers. Therefore, the method of steaming and salting fresh chicken was created, and this dish originated in the Dongjiang area, so it is called "Dongjiang Salt Baked Chicken".Features:Unique method, fragrant and rich in flavor, crispy skin and tender meat, eaten with sand ginger oil and salt, with excellent flavor.Pale yellow in color, crispy and tender, with fragrant bones and flavors, which is a popular dish in banquets.

Method

Ingredients:About 1500 grams of tender chicken with one leg (a chicken with a yellow head, yellow foot, and laying eggs is called a tender chicken), ginger slices, green onions,

basil

25 grams,

coarse salt2500 grams,fine salt13 grams,MSG7 grams,eight cornerspowder, sand ginger powder 2.5 grams,sesameoil 1 gram, cookedpig fat120 grams,peanutoil 15 grams, 2 sheets of paper.Production:1, Heat a small amount of water in a pan, and heat the fine salt 4 grams, then mix with sand ginger powder, and remove. Divide into 3 small plates, each plate add 15 grams of pig fat to serve.Add 75 grams of pig fat, 5 grams of fine salt, sesame oil, and MSG to make a flavor juice.

Wrap a sheet of paper with peanut oil for later use.

2. Cut two knives on both sides of the wings, and cut one knife on the neck bone, then rub 3.5 grams of fine salt on the chicken cavity, and put in ginger, green onions, and eight corners powder, first wrap it with the paper, then wrap it with the oiled paper.3. Use a strong fire to heat a wok, and fry the coarse salt until it's hot, then take out 1/4 and put into a sand pot, put the chicken in, cover the remaining salt on the chicken, and seal the pot with a small fire to bake for about 20 minutes until cooked.4. Take out the chicken, remove the paper, peel off the chicken skin, and tear the chicken meat into pieces, and separate the chicken bones, then add the flavor juice and mix well, then put it on a plate (bones at the bottom, meat in the middle, and skin on top), arrange the chicken in the shape of a chicken, and place basil on both sides.

Serve with sand ginger oil and salt seasoning.

Stew

IntroductionStewed mushrooms is a local specialty of Huiyuan City, Haining, Guangdong, and a famous local product.

Product characteristics:First,

egg yolk

liquid, boil in a pot until thin, then

pork

cut into minced meat, spread on the egg skin, roll into a cylinder,boiluntil cooked, then cut into round pieces, add soup and onion, and eat it is fragrant and delicious.Stewed mushrooms are made by first chopping lean pork into minced meat, and making "meatballs", each "meatball" with a piece of mushroom skin on it, and then steaming it.The taste is also very delicious.MethodMaterials:pork appropriate amount;Auxiliary materials:

mushrooms appropriate amount;

green onions appropriate amount;

ginger appropriate amount;

Seasoning:

salt appropriate amount;rice wine appropriate amount;soy sauce 2 spoons;

oyster sauce 2 spoons;

cornstarch appropriate amount;white sugarappropriate amount;Steps:1. Wash the mushrooms;2. Add ginger and rice wine to the minced pork, and stir in a little salt and cornstarch;3. Use a spoon to scoop up a small amount of minced meat, and place it on the mushroom skin;4. Boil water in a pot, and cook for about 10 minutes;In moderate amounts;

Instructions:

1. Wash the shiitake mushrooms;

2. Mix minced ginger, cooking wine, a little salt, and a little cornstarch in the meat, then stir until a sticky paste forms.

3. Use a spoon to scoop up a small amount of meat and place it on top of the shiitake mushrooms.

4. Place water in the pot, bring to a boil, then steam for about 10 minutes.

5. In a pot, add 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, a small amount of old soy sauce, sugar, and the original juice from steamed fragrant mushrooms, then add a small amount of cornstarch, and cook until slightly viscous;

Spread the sauce over the fragrant mushrooms and garnish with chopped green onions.

Gu Hua Fish

Introduction

The river source is carefully crafted using the special fish from Wanli Lake. It has exquisite knife cuts, white and translucent fish meat, and a fresh and sweet flavor.

Introduction to:

is tall and laterally compressed, with a prominent back.It has a large mouth with a significantly longer lower jaw than the upper jaw.There are varying small teeth on both jaws, the serrated edge of the gill cover, and 4 large spines on the lower edge;There are 2 large spines on the serrated edge of the gill cover.The head has fine scales;The lateral line curves upwards along the dorsal ridge.The dorsal fin is divided into two parts, connected to each other, with a hard fin on the front and a soft fin on the back.The body is yellow-green, and the belly is gray-white, with irregular dark brown spots and flakes on the sides;A long black band runs from the through the orbit to the lower part of the dorsal fin.

Characteristics:

Exquisite knife cuts, tender and smooth, and fresh flavor.

Nutritional value:

1. The carp containsProtein,Fiber, a small amount of vitamins, calcium, potassium, magnesium, phosphorus, selenium, and other nutrients, the meat is tender and easy to digest. It is suitable for children, the elderly, and people with poor digestive function. Eating carp can replenish the body and avoid digestive problems.

2. Eating carp has the "tuberculosis" effect, meaning it is beneficial for people with tuberculosis;

3. The calorie content of carp is low, and it is rich in antioxidants. It is a great choice for women who like delicious food and want to be beautiful but afraid of being fat.It can replenish five internal organs, benefit the spleen and stomach, and improve digestion. It is suitable for people with weak blood and qi, and can treat illnesses such as weak and frail, intestinal wind, and hemorrhaging.

Cooking method:

Ingredients:

1 carp (about 1.2 ), 2 tablespoons of green beans, 2.5 catties of clear soup, salt, MSG,PepperA little ginger.

Cooking:

1. First, remove the scales, clean, fillet, and cut the carp into pieces, and cut the fish bones into small pieces;

2. Heat the pot, pull out the fish meat, and cook the fish bones until they turn milky white. Place the fish meat and bones in a bowl, and then put them in a steamer to cook, and then take them out to set aside.

RadishShredded

Introduction

River source radish is a special product of, which is delicious and fragrant, with a refreshing flavor, and is popular among people in the area. It is often taken when going out or visiting friends and relatives.Radish is also known as "eat radish in winter and ginger in summer, and you don't need to see a doctor";

Characteristics of radish:

The carrot is crispy and delicious, and is easy to digest.It is a healthy and delicious snack that can be eaten at any time.Today's special editor recommends a healthy and delicious snack: River source radish, which has the effect of promoting digestion, slimming, and reducing oil.

Traditional sour radish is the favorite of people in River source. You can often see people gathering around a sour radish stall to eat and enjoy.Sour,Mustard greens,BeansMango,Bitter melonRadish

Industry development:

The famous River source radish, which has the effects of promoting blood circulation, appetizing, detoxifying, slimming, and relieving constipation, is a healthy and delicious food.Traditional production methods were limited by manual labor and small production scales, and the only way to taste the authentic sour radish was to buy it from small stalls on the old street of River source.Now, there are many traditional and modern sour radish production in River source. They are convenient to eat and carry, and have a long shelf life, which makes it a great souvenir for tourists visiting River source.

River source sour radish has adopted modern scientific technology, large-scale mechanized production, and uses fresh and pollution-free fruits and vegetables from the mountains as raw materials. It has absorbed the essence of traditional craftsmanship and used unique formulas, and has been scientifically processed and refined. This also ensures that the product is safe and hygienic.The product maintains the natural flavor of fresh raw materials to the maximum extent, making it an ideal choice for meals, travel, and gifts.

Characteristics of the product:

Unique flavor and fragrance.It has the effects of appetizing, refreshing, and promoting blood circulation. It is suitable for all ages, and is a favorite food for children and adults. It is a healthy and delicious snack that can be enjoyed anytime, anywhere.It is a good snack for hotels, restaurants, homes, travel, and leisure.The upgraded bag packaging has solved the problem of not being able to mail the traditional bottle packaging, which makes it more convenient to eat and carry.

Cooking method:

Preparation:

First, prepare a fresh and tenderwhite radish.Second, prepare:

Vinegar(If you havevinegar, it's better)Third, prepare:White sugar

Fourth, prepare:

Chili peppersDriedDried.

Steps:

1. First, cut the radish into thin slices, the thinner the better.Place the sliced radish in a large bowl and add a spoonful of salt (you need to ล่ะ a lot of salt, otherwise the radish will be too bitter).

2. After soaking for about 15 minutes, wash the radish again.3. Add the vinegar, sugar, and chili peppers.4. Stir well and let it sit for another 15 minutes.

5. Remove the radish and wash it again.

6. Add a little more vinegar, sugar, and chili peppers.

7. Place the radish in a clean container and refrigerate.Tips:1. Choosing green beans: The green beans should be fresh and tender.2. Choosing vinegar: The vinegar should be light and sour.3. Choosing chili peppers: The chili peppers should be fresh and spicy.4. Cooking method: The cooked green beans should be crisp and juicy.

5. Serving: The cooked green beans can be served cold or hot.

6. Storage: The cooked green beans should be stored in the refrigerator.

Method

Ingredients for making:

Sticky rice(Fresh rice is best), filling, salt, bakedNoriSheets (rectangular).

Preparation:

1. Cook the sticky rice as usual until cooked.The filling for the sticky rice can be chosen according to your preference, cut the cooked food into small pieces and mix well.

2. After the sticky rice is cooked, let it stand for about 15 minutes, then use a spoon to gently mix and cool the appropriate amount of cooked sticky rice in a slightly larger container.Making steps:1. Wash your hands thoroughly and then place a portion of rice in the palm of your left hand, gently flatten it, and place the prepared filling in the center.

2. Wrap the rice around the center, forming a round ball.

3. Gently curve the left hand and bend it into a mountain shape, then use the

Rice ball

Slightly press to form a triangular shape.Then, repeatedly flip the rice ball and slowly press it to form a tetrahedron.4. Use your index and middle finger to gently press the sides inward, making the two sides round and bulging, forming five flat surfaces.5. Place the formed rice ball on a plate, then wet your hands and rub a little salt on it.

6. Re-shape the rice ball, so that you can incorporate the salt on your hands into the rice ball.

7. Place the finished rice ball in the nori and gently press it, so that the nori adheres to the rice ball.

Then, use the nori on both sides to wrap the triangular rice ball.

Tips:1. Selection of bamboo leaves: Guangzhou people often use Nori for wrapping sticky rice, choosing smooth, soft and tough ones is better.

people often use bamboo leaves for wrapping sticky rice, the sticky rice has the fragrance of bamboo leaves, but it needs to be cooked soft before use.

Shanghai and other places use Nori harvested from Huangshan, Anhui in the late summer, which contains a special fragrance, commonly known as " ".2. Seasoning of the filling: For fresh meat sticky rice, you need to first mix fresh pork with a little MSG, sugar, wine, salt and soy sauce, and repeatedly rub and knead until the seasonings penetrate the pork before wrapping.3. Binding of sticky rice: It is not advisable to bind the bean paste sticky rice too tightly, to prevent the grains from entering the bean paste. If not cooked thoroughly, it will cause the filling to be raw.

If you use lean pork, you can bind it tightly, and it is appropriate.

If you use lean pork, you must bind it tightly, becauseLean porkWill shrink after being cooked, the fat juice of the filling will leak into the water, which will not maintain the sticky rice.4. Cooking of sticky rice: When cooking sticky rice, you must add water first, then add the sticky rice, the water must cover the sticky rice, wait for the water to boil again, then you can cook with a strong fire for about 3 hours.Be sure to cook the alkaline sticky rice separately, as it will affect the other sticky rice.

Cook until cooked, then take it out immediately.

When eating, open the bamboo leaves, the aroma is fragrant, the taste is not greasy, the rice is not sticky, the saltiness is just right, and the fragrance and freshness are the best.Sweet potato stir-fryActually, eating sweet potatoes will not make you fat, on the contrary, it can help you lose weight, be healthy, and prevent unhealthy conditions, and promote digestion and detoxification.

Each 100g of fresh sweet potato contains only 0.2g of fat, producing 99 kilocalories, which is about 1/3 of rice, and is a good low-fat, low-calorie food, which can also effectively prevent sugar from turning into fat, and help with weight loss and health.

Introduction

River Potato and Tofu Stew, using local specialtiesPotatoThe potato is finely cut and cooked with various seasonings, resulting in a crisp, tender, and flavorful potato.The traditional Hakka people are primarily farmers, relying on the mountains for sustenance, and cultivating crops.CassavaAndRiceThese are used to make potato flour, which is fried for consumption, highlighting their simple lifestyle.

Features: Fresh, tender, and flavorful.

Method

Ingredients:

Eggs2, River Leaping Potato Flour (soak in water for 5 hours), 120g, leafy greens (chopped), 240g,Red peppers10g, 1 tablespoon of old soy sauce.

Seasonings:

Salt/sugar 1-1/2 teaspoons each, 1/2 teaspoon of chicken powder, 1 teaspoon of sesame oil.

Method

1. Boil water, add old soy sauce, and cook potato flour for half a minute, then soak in cold water, drain and set aside.

2. Set the heat to medium, heat oil in a flat pan, and pan-fry the eggs into egg skin, cut into egg shreds, and set aside.

3. Heat the pan with oil, stir-fry the leafy greens over medium heat, add 1 teaspoon each of salt and sugar, and stir-fry evenly. Set aside.

4. Heat the pan, stir-fry the egg shreds and potato flour, add the remaining seasonings and stir-fry evenly, add the leafy greens and stir-fry briefly, then addin thepot, and garnish with red pepper strips.

Culinary tips:

When soaking the potato flour, use water, not hot water, because hot water will make the flour lose the fragrance of the rice.

Hakka tofu

Introduction

River Hakka tofu, also known as Hakka braised tofu, is one of the local specialties.

Features:

River, known as "Hakka Ancient Town, Thousand Trees River ", people from the Central Plains came here, not only brought the habit of reading, but also formed their own dietary culture - Hakka cuisine.White tofu, fried to a golden color, filled with pork and fish meat, and then seasoned with scallions and sesame oil, served inchicken soupin a clay pot, braised until fragrant.Surely, when River Hakka people come to River, they can't find enough wheat to make dumplings.Dumplings, thus creating such delicious food.

Hakka braised tofu is a Hakka signature dish, and it is always served at banquets."Braised" is a Hakka word, meaning "to fill with ingredients". "Braised tofu" means "tofu with meat filling".The specific method is to repeatedly chop the pork, season it, then insert a small hole in the tofu, and fill it with a filling mainly composed of meat, then cook it by frying, braising, stewing, or steaming.

Sauce can be added on top.Because of its simple preparation and using common ingredients, it is very popular among Hakka people.

"Braised tofu" has a very elaborate cooking method, and the flavor of "braised tofu" prepared with different fillings and different methods is very different.If the tofu is fried or pan-fried before being "braised", the flavor will also be different;Even if the same "fried" cooking method is used, the flavor will be different depending on whether it is flipped or placed upright.During festivals, Hakka people usually make a certain amount of tofu themselves, and then braise, steam, and place it in a pot. They take out a portion of it for cooking every meal, and the remaining portion is heated in the pot every few days to prevent it from spoiling until it is all eaten.

Method

Main ingredients:

Firm tofu, lean pork, fish meat,dried shrimp, salted fish,white cabbage.Seasonings:Green onions, ginger, sesame oil, black pepper, etc.

Method:

1. Chop lean pork and fish meat separately, soak dried shrimp and salted fish, slice thinly, chop green onions.

Mix all ingredients in a bowl, add seasoning and knead into a paste.

2. Mix flour with 150g of water and form a dough;Mix white sugar and the dough, add alkali powder, and knead well.

3. Shape the dough into rectangular sheets, spread the potato paste on the sheet, and use a spoon to coat it with oil, then roll it from the outside in to make a roll, cut into 10 pieces, lay them flat and uniform, then sprinkle a layer of thin flour, and use a rolling pin to flatten them into circles.

4. Heat the pan, pour in peanut oil, and heat to 60% hot, then deep-fry the potato cakes for about 3 minutes, and take them out to drain the oil.The color of the finished product is golden and crispy, with a tender and fragrant taste.Crystal Chicken

Introduction

River Crystal Chicken is a Hakka cuisine, belonging to the Cantonese cuisine.It was created by the famous chef Chen Liuqi in the Qing Dynasty. He was born in Zhanjiang, and Chen Liuqi learned from his grandfather. He has a deep understanding of chicken cooking and seasoning, and he has created a special seasoning for marinating chicken.

After several generations of inheritance, it is now a famous Hakka dish in Guangdong.

Features:A new Hakka product, the chicken is yellow and translucent, with original flavor, tender and juicy meat, and fragrant soup.Nutritional value:According to "The Great Compilation", "The Compendium of Materia Medica" and "The Great Compilation Supplement", potatoes have the function of "nourishing the body, replenishing energy, strengthening the spleen and stomach, and strengthening the kidneys Patience", which is beneficial for health.Chicken meat contains a high amount of protein, which is easy for the human body to absorb and utilize. It can strengthen the body and promote growth.Chicken meat is rich in phospholipids, which is an important source of fat and phosphorus for human growth and development. It is also a good food for nutrient deficiency, fear of cold, fatigue, irregular menstruation, anemia, and weakness.

According to traditional Chinese medicine, chicken meat has the functions of warming the body and nourishing Qi, replenishing the spleen and enriching Qi, strengthening the stomach and spleen, and promoting blood circulation.

Method:

Ingredients:

HomemadeThree Yellow Chicken1 whole chicken, about 1 kilogram, ginger slices,red dates,peanut oil, salt, black pepper, etc.Method:”

1. Remove the feathers from the three-yellow chicken, do not open the chest;2. Add 1/2 teaspoon of salt into the inside of the chicken and rub evenly;3. Add 3/4 teaspoon of black pepper, rub into the inside of the chicken;4. Rub the outside of the chicken with the same amount of salt and black pepper;5. Cut into small pieces and put into a clay pot, then add red dates and peanut oil and steam over high heat for about 15 minutes.Sweet potatoes contain a large amount of dietary fiber, which cannot be digested and absorbed in the intestines, and can stimulate the intestines and promote peristalsis, which can help with detoxification, and is particularly effective for elderly people with constipation.Making steps:One: Ingredients:

Sweet potato 300g,

Flour

250g, potato starch 200g, sugar 50g, ginger,White sugar, sugar, cinnamon, dried cornstarch 25g, alkaline powder 25g, peanut oil 750g.Two: Making points:

① Sweet potato processing: Wash the sweet potato, peel it, steam and crush it, then cool it, and place it in a bowl. Add sugar, cinnamon, and dried cornstarch, and knead it into a sweet potato paste.

② Making the dough: Add 150g of water to the flour and knead into a dough.

Mix the potato starch with white sugar, then add the water and dough, and knead it well.③ Shaping: Roll the dough into a rectangular sheet, place the sweet potato paste on top, and use a spoon to evenly coat it with oil, then roll it into a roll from the outside, cut it into 10 pieces, and lay it flat and arrange it neatly, then sprinkle a layer of thin flour on it, and use a rolling pin to roll it into a circle.

④ Frying: Place the pot on the fire, pour in peanut oil, and heat to 60% before frying the sweet potato pieces for about 3 minutes, then take them out and drain them.

The finished product has a golden color, is crispy on the outside and tender on the inside, and is fragrant and refreshing.Crystal Chicken

Introduction

River Source Crystal Chicken is a type of Hakka cuisine, which belongs to Cantonese cuisine.

It was created by the famous chef Chen Liuqi in the Qing Dynasty, his ancestor was from Zhanjiang, Chen Liuqi learned from his grandfather, and loved to eat chicken since he was a child, so he had a unique understanding of chicken cooking and stewing, and he also created a special ingredient for marinating chicken for use in marinating and dipping.After several generations of inheritance, it is now a famous dish in Guangdong.Features:

An innovative Hakka dish, the chicken is yellow and shiny, with original flavor, tender meat and fresh taste, and fragrant soup.

Nutritional value:

The chicken contains a high content of protein, with multiple types, and is easy to be absorbed and utilized by the human body, which has the effect of strengthening physical strength and strengthening the body.

Chicken contains phospholipids that are important for human growth and development, and is one of the main sources of fat and phosphorus in Chinese people's diet.Chicken has the functions of warming the middle and nourishing Qi, replenishing and strengthening the body, promoting blood circulation and strengthening bones and muscles.According to traditional Chinese medicine, chicken has the functions of warming the middle and nourishing Qi, replenishing and strengthening the body, promoting blood circulation, strengthening bones and muscles.Making steps:

Ingredients:

Home-cooked

Three Yellow Chicken1 whole chicken, about 1 kg, ginger slices,Reddates, peanut oil, salt, black pepper, etc.Instructions:1. Remove the feathers from the three yellow chicken, but do not open the chest.

2. Put 1/2 tablespoon of salt in your hand and rub it into the inside of the chicken, try to distribute it evenly.

3. Pour 3/4 tablespoon of black pepper, rub it into the inside of the chicken.

4. Use the same amount of salt and black pepper to rub the outside of the chicken.

5. Cut the chicken into small pieces and put it in a clay pot, then add ginger, red dates, and peanut oil, and steam for about 15 minutes.

Coat the outside of the chicken with an equal amount of salt and pepper.

Cut into small pieces and place in a steamer basket. Add ginger, dates, and peanut oil. Steam for about 15 minutes.