1. Dongjiang salted chicken is golden in color, crispy in skin and tender in meat, crisp in bone and fragrant in flavor, and it has tonic effect. It is a traditional famous dish in Hakka cuisine. It is said that a wise Hakka woman made it carefully to make her husband's appetite after a long illness, and her husband recovered quickly after eating it. This cooking method has also been handed down.

2. Tofu brewed in Dongjiang follows the traditional Hakka production techniques. Tofu is smooth and tender, and the stuffing is delicious. It is served in the original pot, and the mouth is hot and fragrant.

3. Braised red meat is golden in color, unique in flavor, refreshing, soft and smooth, fat but not greasy.

4. Mother's drunken river shrimp mother's wine is mellow, the river shrimp meat is refreshing, fresh, sweet and delicious, and it is rich in nutrition. It was originally the main tonic for Hakka women to confinement, and it has a special flavor when put on a banquet.