Dongjiang salted chicken originated in Dongjiang Yu and has a history of more than 300 years. Once, a local salt merchant gave a banquet to treat guests, and the chef changed the customary method of pickling food to salted chicken, which was very delicious. It soon spread and became a famous dish called brine chicken. Because the recipe originated from Dongjiang, the word "baked chicken with salt" is often associated with the word "Dongjiang". Although there are many different ways to make salted chicken, the traditional method is more acceptable to the public. Chickens raised by domestic or mountain cordyceps granules are preferred. Peel the chicken, wash it, dry it, rub it evenly with 35 grams of refined salt, and add scallion and star anise. Wrap the chicken with oiled sandpaper first, and then wrap it with a layer of plain sandpaper. Heat the wok with high fire. When the coarse salt is slightly red, put it into the casserole for about a quarter. Put the chicken on the salt and cover it with hot salt. Bake for 20 minutes with slow fire. This method is an authentic traditional method. Pay attention to the shape of the chicken when serving. When serving, you should also put condiments. At 9: 00, Jiang Mo fried with salt and lard, and put them on three small plates, which is more delicious.

Steamed grass carp in vinegar sauce

West Lake Vinegar Fish: It is said that Su Dongpo intends to improve the "fat, salty, spicy and fragrant" of Dongjiang cuisine. When cooking fish, he deliberately put a few drops of Huizhou vinegar to relieve the greasy taste, making this dish as famous as Hangzhou "West Lake Vinegar Fish". Features: crisp taste, sweet and sour.

Winter dog meat pot

In most parts of southeastern China, it is not surprising to cook dogs. There are many ways to eat dog meat, which can be braised, fried and stewed. The habit of Huizhou people is "cooking dog meat", which is the most popular. In the late autumn when the autumn wind is bleak, in the harsh winter when the north wind blows, and in Joan Hinton where the spring rain is lewd, especially in the midsummer solstice season, Huizhou people like to burn the killed dog into golden yellow with green grass (which makes the dog meat smell like grass), then cut it into pieces, fry the dog in a hot pot, put it away for use, and cook it again. As the saying goes: "Dog meat rolls three times, and the immortal is unstable (unstable). When cooking dog meat, it smells delicious and makes people salivate. Therefore, Huizhou people call dog meat "fragrant meat". People sit around the stove and taste boiled dog meat, which warms the body and stomach and has a rich flavor, which is incomparable to other meats. Huizhou people also have the saying of "eating dog's crotch quilt". ?

Hengli soup mix

Hengli soup powder is very popular in Huizhou. Hengli soup powder has a history of at least one hundred years. Originated in hengli town, about 20km away from Huizhou city. Many people in Huizhou come to eat powder on weekends. Hengli soup powder is different from other pig's feet powder because its soup is said to be made of shrimp powder, fish balls and bones. Besides pig's trotters, there must be braised eggs and beef brisket as side dishes.

East Jiangsu pill

Dongjiang Crisp Pill: Su Dongpo's temperament is bold and unrestrained, and his poems often offend powerful people and have been demoted several times. On one occasion, Su Dongpo retired from the DPRK and went home, pointing to his abdomen and asking his wife and concubine, "What do I have here?" A: "The article." One said, "knowledge." Wang Chaoyun, the concubine, said with a smile, "It's not appropriate to be full." Dongpo praised: "He who knows me only knows what the cloud is!" Su Dongpo later improved Hangzhou crispy meat into meatballs and named it "untimely". Later people called it "Dongjiang crispy pill", also known as "Dongsu pill". Features: Rich fragrance and soft taste.