Just after the Spring Festival in 2114, Huizhou planned an activity to improve its popularity and reputation-Huizhou Ecological Leisure Tourism Festival, and the sections in Huicheng District were even more special, called "Food Festival".

since it is a food festival, there can be no banquet, and Huizhou has a long history of Dongjiang food culture. For more than two months in a row, people from Huicheng District Government and the Municipal Tourism Bureau, the organizers of the food festival, visited all the Hakka restaurants in the urban area, asking about chefs who could make a fine Dongjiang banquet, and were bent on excavating the masterpiece of Dongjiang food culture-Dongjiang famous banquet.

A new masterpiece of Dongjiang cuisine-"Dongjiang Dongpo Banquet" was born. Dongpo Hui Qun Xian, Dongjiang Salt Baked Chicken (ancient method), Dongjiang Fermented Tofu, Dongjiang Dragon Clam, Xihu Tingyun, Dongjiang Soup Pill, Dongpo Xihu Lotus, Xihu Vinegar Fish and Luofu Sijiqing, there are ten different cooking methods for ten dishes, among which Dongpo Hui Qun Xian and Dongjiang Soup Pill are innovative, and the former is mainly made of shark's fin, shrimp and crab.

At the same time, this "Dongjiang Dongpo Banquet" combines the food culture of Dongjiang and Dongpo in one seat, with ten dishes and nine allusions, which is full of cultural charm.

the cultural influence and economic value produced by the integration of tourism and food is a subject of innovation and development of tourism culture today. Dongjiang cuisine represented by Huizhou Hakka cuisine, Chaozhou cuisine and Cantonese cuisine are also called the three major cuisines in Guangdong, and the potential development value of tourism culture is undoubtedly huge.

The second Huizhou Food Carnival-the first Huizhou Food Festival recently launched the Dongjiang Dongpo Banquet, a famous banquet with strong cultural connotation. This famous banquet takes Huizhou's unique "two eastern cultures" (Dongjiang culture and Dongpo culture) as the core, and it is a classic combination of Dongjiang food culture and Dongpo culture.