The food in Hezhou has regional characteristics, such as the tofu in Daning, which must be made from Ningjiang water to have a unique flavor. Legend has it that there is a huge square tofu stone on the Ningjiang River. The processing method of ancestral Daning tofu is: the soybeans soaked in Ningjiang are ground into raw soybean milk with a stone mill and cooked, and then weighed with boulders taken from Ningjiang. The processed white tofu was quickly fried with wild camellia oil to make square tofu, which was generous, white and yellow, and tender in meat. It is called "Gold Covered Silver" and is said to be a tribute from feudal society to the imperial court. During the festive season, ten pots of Daning tofu are full of fragrance, which makes people linger. It is puzzling that tofu processed in other places has no such taste by the same processing method.

The tea tree in Zhongshan is one of the main specialties in Hezhou, Guangxi. "Zhongshan Camellia oleifera", as its name implies, is a special beverage made of oil and green tea. It was first popular in Honghua and Liang 'an, two minority towns in Zhongshan County. It is said that it is located in the high mountain area, which is relatively cool. All the drinking water is mountain spring, which is cool. In order to drive away the cold, people make camellia oleifera, ginger and garlic from the tea produced in the mountains to drive away the cold. I didn't expect this kind of camellia oleifera not only makes you feel warm and refreshed after drinking, so it spread gradually. Now it has become a special drink in Zhongshan, and it is also a leisurely lifestyle for people.

The braised pork in Hezhou is the most famous in Huangtian, and it is made of taro and pork belly. The uniqueness of braised pork in Huangtian lies in the "double buckle", that is, two slices of uncut pork belly are wrapped in fried taro, which tastes fat but not greasy and melts in the mouth. It is still steamed in ceramic bowls produced in local porcelain kilns.

There are two kinds of bamboo shoots that are common in Hakka dining tables. One is the brewing of fresh bamboo shoots. The other is brewed with sun-dried bamboo shoots. Dried bamboo shoots are usually made of the kind of bamboo in the mountains, not hemp bamboo. After drying, the brewed bamboo shoots have different flavors and are more fragrant than fresh bamboo shoots.

Salt Baked Chicken, Hakka Style

In the past, there was no refrigerator where Hakka people lived in Guangxi, so it was inconvenient to keep food. In order to preserve food for a longer time, Hakkas often soak several chickens in salt and rice wine for one night, which can keep them for a longer time.

Hakka rice wine is the best rice wine for brine chicken. Hakka rice wine tastes mellow and sweet, and is light beige. You must use capon for chicken, because capon has thick skin and more meat, better taste and higher nutritional value.

Hezhou snail pot: snails in rural rice fields and river ponds are selected. It takes more than ten minutes to cook. Delicious, crisp, smooth and delicious. The taste is different, and snails have the function of nourishing yin and tonifying kidney. There is a saying that "snail" in Guangzhou is Yin Xie's mantra.

Nanxiang white glutinous rice Ciba is one of the specialties in Babu District, Hezhou City, Guangxi. It is made of the glutinous rice, which is washed and soaked, and steamed in a steamer until it is cooked, soft and loose. Take it out and put it in a stone spoon, mash it with a wooden stick and steam it in a pot. Then mash the steamed glutinous rice into soft and tough rice cakes, take them out of the pot, divide them into small balls while they are hot, and then flatten them into circles. This kind of food is delicious, sweet, soft and refreshing.