Heyuan Hakka cuisine has three series: First, flavor meals, mainly including Yanju chicken, steamed chicken, braised pork, stuffed tofu and some small shops’ whole pig, whole beef and tofu set meals. The second is lake fresh food, mainly fresh mandarin fish, catfish and other lake fresh food provided by Xingang Town where Wanlu Lake Wharf is located and Xichang Town in Hunei. The third is game meal. In addition, five-finger peach soup, Hakka wine and rice noodles are known as the "three treasures" on the table in Heyuan.

Shopping local products include rice noodles, yellow sand persimmons, Shuntian dried sweet potatoes, five-finger peaches, Hakka wine, bamboo and wood handicrafts, purple gold chili sauce, Lianping mushrooms, pickled radish, etc.

Hakka delicious food, leaving a fragrance on your lips and teeth. With the development of the economy and the improvement of people's living standards, the food culture of Heyuan has also been greatly developed. The mainstream cuisine Dongjiang Hakka cuisine has been innovated and improved. It pays more attention to the main ingredients, original flavor and local flavor, and has developed some Very distinctive folk catering. Dongjiang Salt Bureau Chicken, Braised Pork, Dongjiang Stuffed Tofu, Osmanthus Fish in Soup, Hakka Stuffed Three Treasures, Niangjiu Drunk River Shrimp, Claypot Grass Carp, Crystal Chicken, Potato Shreds Claypot, and Salty Duck are the top ten famous Hakka dishes. Favored by people. In recent years, Sichuan, Hunan, Northeastern cuisine and Western fast food have rushed to Heyuan, enriching and expanding the food family in Heyuan, which can meet your various taste needs.

Dongjiang salt? h Chicken

Golden in color, with crispy skin and tender meat, crispy bones and fragrant flavor, it is a traditional dish in Hakka cuisine. It is said that a wise Hakka woman specially made it to appetize her long-ill husband. The husband recovered quickly after eating it, and this cooking method has been passed down.

Dongjiang Yongdoufu

Adhering to the traditional Hakka production techniques, the tofu is smooth and tender, and the fillings are delicious. It is served in the original pot, hot and scalding, and the fragrance is overflowing.

Braised pork

Golden color, unique flavor, refreshing and soft, fat but not greasy.

Crystal Chicken

An innovative product in Hakka cuisine, the chicken is yellow and bright, with original flavor, tender meat and delicious soup.

Salty Duck

Carefully made from the local specialty duck, it is golden in color and rich in fragrance. It is a unique dish to go with wine.

Stewed Grass Carp

Select grass carp raised in local high-quality water sources and cooked in a pot with a variety of condiments. The meat is smooth and tender and the fish tastes delicious.

Osmanthus fish in soup

Carefully made from the specialty osmanthus fish of Wanlv Lake, with fine knife skills, milky white fish color, delicious taste, sweet and tender.

Niangjiu drunken river shrimp

Niangjiu is fragrant, river shrimp meat is refreshing, sweet and delicious, and rich in nutrients. It was originally the main tonic for Hakka women during confinement. It was served at the banquet. It has a unique flavor.

Hakka Stuffed Three Treasures

Stuffed bitter melon, stuffed peppers and stuffed eggplants are all on one plate, with different colors, beautiful shapes and unique tastes.

Potato Shreds Pot

Selected local specialty sweet potato shreds and refined with a variety of seasonings. The potato shreds are refreshing, smooth but not astringent, delicious and fragrant.