Braised pork with pickled vegetables, Dongjiang salt-baked chicken and Dongjiang Yongdoufu.

According to the query record of the Chinese Artworks and Cultural Heritage Network, Huizhou’s “Three Treasures” delicacies and snacks are braised pork with pickled vegetables, Dongjiang salt-baked chicken and Dongjiang stuffed tofu. 1. Dongjiang salt-baked chicken: Dongjiang salt-baked chicken is a traditional Guangdong dish with a slight color.

Yellow, with crispy skin and tender meat, the bones and meat are delicious and the flavor is attractive. The two components of Dongjiang Salt Baked Chicken - chicken and sea salt are not produced in Huicheng - Boluo and Longmen are rich in three-yellow chicken, and Daya Bay produces sea salt, but Dongjiang salt is used.

The person who brought out the deliciousness of baked chicken to the extreme is from Huicheng. Dongjiang Salt Baked Chicken has a history of more than 300 years. It is said that it originated from Huiyang, Dongjiang. At that time, people in the salt field wanted to preserve the chicken for a longer period of time in order to keep the flavor.

Then marinate and store the cooked chicken with salt.

When guests come to your home, you can use it to entertain them at any time.

Later, people discovered that the taste of marinated chicken not only remained unchanged, but also was particularly sweet and delicious.

Once, a local salt merchant hosted a banquet. The chef replaced the customary pickling method with salt baking and found that it tasted particularly good.

It spread quickly and became a famous dish called salt-baked chicken.

2. Yong Tofu is the most common Hakka dish. It is said that the Hakka people originally came from the Central Plains. When they came to the south, they had no flour and could only use tofu to fill the stuffing. That is, the dumplings filled with tofu are what today's Yong Tofu is.

Tofu.

3. Pickle pork with plums and vegetables. The cultivation of plums and vegetables in Huizhou has a history of hundreds of years. It has been as famous as Huizhou at home and abroad since ancient times. It has the reputation of "the seeds of ramie are ten miles green, and the plums of Huizhou are a flower".

According to records, plum vegetables have been produced in Huizhou since the second half of the Ming Dynasty. They were once sent to Beijing as a Lingnan specialty to pay tribute, and were used as palace food, also known as "tribute vegetables."

The pork belly with pickled vegetables is red and shiny in color, the soup is thick and delicious, the pork belly is smooth and mellow, fat but not greasy, and tastes soft and mellow.

When you chew a piece and your mouth is full of oil, you can't feel the fatness at all.

It is said that during the Northern Song Dynasty, when the great writer Su Dongpo was demoted to Huizhou, he specially selected two famous chefs to perfectly combine the "Dongpo Braised Pork" from Hangzhou West Lake with Huizhou's specialty plum vegetables to create the now-famous "Mei Cai Braised Pork"

".