Heyuan's special dishes include Dongjiang fermented bean curd, fried shrimps with leeks, osmanthus fish, Dongjiang brine chicken, fermented Sambo, shredded potato pot, Hakka fermented meat red, Hakka vegetable rolls, braised pork, meatballs, stewed mushrooms, fried ducks, whole pig soup and so on. Heyuan snacks include wormwood, iron spoon, mouse, steamed cake, glutinous rice cake and so on.

Braised Tofu Brain: the representative of Hakka cuisine, fresh, tender, fragrant and rich in nutrition, is a reserved dish for Hakka people on holidays.

Osmanthus fragrans: Osmanthus fragrans, also known as Siniperca chuatsi, is abundant in Xinfengjiang Reservoir with fresh and tender meat. It's a famous dish in Dongjiang. It is made of sweet-scented osmanthus fish, a specialty of Lvwan Lake, with fine knife work, milky white fish color, delicious taste, sweet and tender.

Dongjiang salted chicken: the production method is unique, the flavor is rich, and the skin is slippery. With ginger oil and salt, it has excellent flavor, light yellow color, crisp skin and tender meat, fresh and tender meat and attractive flavor. This is a delicious dish commonly used at banquets.

Hakka stuffed three treasures: stuffed bitter gourd, stuffed pepper and stuffed eggplant are all in one dish, with different colors, beautiful shape and unique taste.

Red meat: pork is crisp, tender and tender, very tasty, moderately salty and sweet, golden in color, unique in flavor, refreshing, soft and smooth, fat but not greasy.

Stewed grass carp: Scaled grass carp, slaughtered, cut into large pieces, put in casserole, and then add seasoning to cover the pot.

Niangzui River Shrimp: Put Niangzhou and ginger slices into a water pot, add raw river shrimp, monosodium glutamate and salt and cook.