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 has golden color, crisp skin and tender meat, crisp bones and fragrant taste, and has nourishing effect. It is a traditional 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. Tofu brewed by Dongjiang follows the traditional craft of Hakka people. Tofu is tender and the stuffing is delicious. When the original pot is served, it is warm and delicious in the mouth. Braised pork is golden in color, unique in flavor, refreshing, soft and smooth, fat but not greasy. Crystal chicken is an innovative product in Hakka cuisine. The chicken is yellow, moist and bright, original, tender and delicious, and the soup is fragrant. Salted duck is made of local native duck, which is golden in color and rich in fragrance. This is a unique wine dish. Boiled grass carp is a grass carp raised with local high-quality water sources and cooked with various condiments. The meat is smooth and tender, and the fish is delicious. The osmanthus fish in the soup is carefully made by the specialty osmanthus fish in Lvwan Lake. Fine knife work, milky white fish color, delicious taste, sweet and smooth. Mother drunken shrimp mother wine is mellow, shrimp meat is refreshing, fresh, sweet and delicious, and rich in nutrition. Originally, it was the main supplement for the confinement of Hakka women, and it was put on a special banquet. Hakka people soak bitter gourd, pepper and eggplant in a plate with different colors, beautiful shape and unique taste. The shredded potato pot is made of shredded sweet potato, a local specialty, with various seasonings. Shredded potatoes are refreshing, smooth but not astringent, delicious and fragrant. If my answer is helpful to you, please choose five satisfactory stars. Thank you.