The most authentic local specialties of Heyuan are: 1. "Bean Curd Cake". Everyone remembers. 2. "Companion skin". The family has a New Year's festival. 3. "Iron spoon". They were bought on the street when it was cold. 4. "Bean Spice". You can buy it on the street. 5. "Hot and Sour". Cheap and cheap. 6. "Beef tripe and bladder". I'm drooling just thinking about it. 7. "Zacha Vermicelli". Zacha Beef Brisket Vermicelli is the best. 8. "Kiwi". It goes without saying that everyone knows this. 9. "Wong Mate". I think this is less known. 10. "Yam Kan". This is also known as "FanDaGan". 11. "drop hook cone". Do not reply to a post a drop hook cone is. Five-fingered walnut fragrant chicken 12.a method of preparing fragrant chicken with five-fingered walnut, milk wood root, characterized by: the selection of high-quality chicken as the main material, with natural plant herbs five-fingered walnut, milk wood root preparation of fragrant chicken flavoring spices, prepared by the ingredients, deep-frying, baking process, which mainly includes: the main ingredient of the chicken, five-fingered walnut, milk wood root flavoring spices and five-fingered walnut, milk wood root aromatic chicken flavoring spice Ingredients and five-finger walnut, milk wood root chicken production process steps; (a) the main ingredient - the preparation of chicken: the preparation process steps are: (1) selection of chickens, choose healthy, no disease or injury, gross weight of 1 ~ 1.2 kilograms or so, not laying eggs, the local three-yellow chickens or short-footed yellow tender hen as the main material; (2) slaughter: the live chicken slaughtered, drained of blood, while the chicken body is not yet cooled, put into the hot water of 60 ~ 70 ℃ scalding, plucking the chicken feathers, in the chicken neck, the chicken body is not cooled, the chicken body is not cooled, and then put in a hot water bath. Plucked chicken hair, a cut at the root of the chicken neck, remove the larynx and esophagus, in the lower part of the chicken abdomen opening, remove the internal organs, cut out the anus to remove the chicken, rinse with water; (3) shaping: the chicken two feet in the middle of the hand broken, according to the fold inserted into the lower part of the chicken abdominal openings within the fixation, and then use stainless steel hooks hooked to the opening of the neck of the chicken, hanging cool and dry the surface of the chicken water standby; (ii) five fingers of walnuts, milk wood root flavored spice concentrate preparation Process steps are: (1) selection: choose not suffered from pests and diseases, fresh five-fingered walnut or milk wood root root, rinse with water, respectively, cut into long 2 ~ 3 centimeters of small sections or slices, and respectively, sun-dried standby; (2) the above selected raw materials prepared into a concentrate: the sun-dried five-fingered walnut or milk wood root slices (segments) or 80% of the weight