Dongpo meat: also known as "deduction of meat". According to legend, when Su Dongpo was relegated to Huizhou, he liked to make "braised pork" with pork belly and spices. It was delicious and not greasy, and it was a good appetizer. Since then, Hakka people have called "braised pork" "Dongpo meat". When making pork belly, dry it in ten pots and cook it, then take it out, color it with brown sugar and soy sauce while it is hot, then fry it in an oil pan until the skin turns brown red, take it out and drain it and cut it into small strips, then put it neatly in a big buckle bowl, add sugar, wine and spiced powder, steam it in a boiling water pot for about an hour, put a taro between each piece of meat, and then steam it in another shallow pot for half an hour. This dish can be cooked by every household.

Perilla fairy dragon

Ingredients: fresh perilla, sturgeon, fried garlic slices and ginger slices, rose wine, Korean boiled juice, etc. Practice: ① Cut the sturgeon into pieces of moderate size, and add white pepper, rose wine, salt and onion. Marinate for 3 hours; (2) rolling the egg yolk slurry, frying in oil with 60% oil temperature until golden yellow, and draining the oil; (3) Take garlic slices and ginger slices from the pot, saute the fresh perilla, put the sturgeon back into the pot, add a little Korean cooking sauce, praise the rose wine, and push it evenly to eat. Only by mastering the heat of this dish can sturgeon taste crispy outside and tender inside. After heating, the fish will become old and hard, which will affect the taste. Marinate sturgeon with rose wine and onion to remove fishy smell and increase freshness; Take egg yolk instead of egg white in order to make sturgeon taste more crisp and fragrant; Adding rose wine before serving can remove the "green" taste of perilla.

Dislocated tofu pill

Shanghuihe restaurant in Tuo Town is the most famous.

Tian Xin Yu sheng

Chetian marinated tofu, Ciba, Laolong beef tendon cake, etc.