Taifeng Muma Lake is a garden brand community with strict management, complete facilities, convenient transportation and shopping, and beautiful living environment. Taifeng Muma Lake is located in the west area of Daya Bay in Huizhou, which is the most popular area in Guangdong-Hong Kong-Macao Greater Bay Area, and is located at the junction of the west area of Daya Bay and Pingshan in Shenzhen. This is an important national strategy and an important part of Guangdong-Hong Kong-Macao Greater Bay Area.
The project is built around the original lake and has a rich product line, covering villas, small high-rise buildings, super high-rise buildings and other product forms. Based on the concept of "future living area", the project will be planned and built into an "open community with mixed functions suitable for all ages". The surrounding business, education and transportation conditions are superior, and it is close to wanda plaza, and it has invested heavily in introducing Peking University Peiwen Daya Bay Experimental School.
Huizhou gourmet
Longmen rice cake: Longmen rice cake, formerly known as rice cake, is an auspicious food for people during the New Year. In the past, Longmen people had the custom of sitting around and warming themselves to make rice cakes before New Year's Eve.
Gao Tan Mingjiang: Eating three slices of ginger in the morning is better than drinking ginseng soup. Gaotan Mingjiang is a kind of natural health care and beauty food widely circulated in southern Guangdong. It is made of fresh and tender ginger and mountain spring, refined according to ancient ancestral prescriptions and modern science and technology. It has been listed as a tribute since the Ming Dynasty, so it is called "Mingjiang".
Braised pork with plum vegetables, brine chicken and fermented bean curd are called "Huizhou three treasures". Picked from Hengli Tuqiao, the plum core and fine pork belly are cooked, fried, braised, steamed and thickened with the original soup. The meat is rotten and fragrant, fat but not greasy, salty and slightly sweet. It is said that when Su Dongpo lived in Huizhou, he taught local chefs to imitate the practice of Dongpo pork in Hangzhou and created it with local specialty plum dishes.