1. Huizhou Mending the Sky: The twentieth day of the first lunar month is Huizhou’s Mending the Sky Festival.

On this day, people hang garlic vegetables on both sides of the gate, then make rice cakes and place them in the open air to worship God. Then they throw some of the pancakes on the roof, and the remaining family members gather together to eat them, which is called "repairing the sky."

To make pancakes that can mend the sky, mix glutinous rice flour with water and make pancakes on an iron pan. The bigger the better, the bigger it is, the better it can mend the sky.

Then put sweet fillings made of peanuts, sesame seeds, and sugar on the pancakes. You can also put salty fillings such as shredded pork, dried shrimps, shredded radish, green onions, and garlic on the pancakes, and roll them up to eat, just like a rolled up bed, so Huizhou

It is also called "Tree Pavilion".

The Shupu dumplings with sweet filling taste soft and glutinous, while the Shupu dumplings with salty filling taste glutinous but not greasy, with the fragrance of radish.

2. Grandma's call: Grandma's call is a traditional snack in Huizhou with a history of more than 300 years. In the alleys of Huizhou's dense old city, it is common to use simple stoves to set up oil pans, with white radish shreds, dried shrimps, and meat cubes.

, and the seasoned flour slurry, use a small mesh basket to scoop it into a boiling oil pan and fry it slowly, forming a small bowl shape. It is crispy on the outside and soft on the inside. It has the fragrance of radish but not greasy, fragrant and delicious.

It is said that the name of this flavor is related to the old lady, and Huizhou people call their grandmother "Grandma".

Back then, when Grandma's name first appeared in Huizhou, the deep-fried aroma was so rich that even the old lady who had lost all her teeth was attracted by the smell, so she named it "Grandma's call".

3. Mugong (corner): "Eating pink fruit in winter", the pink fruit is mugwort. This is a unique winter custom in Huizhou, and the folk saying is called "Jiaozai".

The main raw materials for making moxa horn are moxa and glutinous rice flour.

Making "moxa" is the most important step: first take local wild mugwort, boil it in boiling water and then rub it with the back of a bamboo chopstick into a velvet shape to make edible moxa.

After that, rice flour is mixed to make a vermicelli, and salty and sweet ingredients are used as fillings to wrap it into a corner shape.

The mugwort eaten in Huizhou during the winter is mostly made with salty ingredients. The traditional ingredients are mostly shredded radish, lard residue, shrimp heads, five-spice powder, etc., which can be steamed and eaten.

4. Radish cake: It is a Hakka snack popular in Huiyang area. It is a must-eat festival snack during the winter solstice.

Shredded radish is used as the main filling, supplemented with dried shrimps, minced meat and other ingredients. It is wrapped in glutinous rice and cooked by boiling or frying, so that the fresh and sweet radish and other fillings can penetrate each other, giving it a good taste.

5. Longmen fried rice cakes: In the Ming Dynasty more than 400 years ago, people in Longmen, Huizhou had the custom of making rice cakes before New Year's Eve.

Every year at the end of the year, every household starts making rice cakes.

Rice cakes are on the one hand a souvenir and on the other hand they are dry food.

Villagers who go to the mountains and fields bring a few rice cakes with them and mix them with cold water to satisfy their hunger and keep warm.

During the Spring Festival, local people bring fried rice cakes to visit relatives and friends.

It carries the Longmen people’s emphasis on “rituals”.

6. Ciba: Also called Ciba, Nieci, and Nici by Huizhou people, it is a tea fruit that both rural and urban people in Huizhou like to eat.

The white glutinous rice cakes are wrapped with ground peanuts, sugar, and sesame seeds. They are round, soft, delicious, and full of toughness.

7. Boluo Crispy Candy: It is a traditional delicacy of Boluo. In the late 1950s and early 1960s, Boluo Crispy Candy was very popular in Guangdong, Hong Kong and Macao.

Today's Boluo halva is made with local black and white sesame as the main raw material, maltose, white sugar, flour and other ingredients as ingredients, and is refined using traditional processing techniques.

8. Lian Gao: pronounced "Lianxiao" in Huizhou dialect, it is a special food in traditional customs and etiquette.

Huizhou custom is to steam red cakes for happy events and white steamed cakes for funerals; when a full moon is born, grandma steams red cakes to congratulate her; when a newlywed returns home, her maternal family steams red cakes as a return gift.

In addition, steamed glutinous rice cakes are also required during the "Guanyin Ceremony" during the Chinese New Year.

The glutinous rice is usually made with 40% glutinous rice and 60% sticky rice. After mixing, mix thoroughly with water, add the cake seeds, and then make it into a cake shape and steam it.

Red cake is rice flour mixed with water and added with red powder to make the cake red.

9. Changtan Noodles: Longmen Changtan Noodles are made from high-quality rice and processed with mountain spring water, somewhat like river noodles.

The sun-dried Changtan vermicelli is transparent and has the aroma of new rice. It is smooth and delicious, with moderate toughness. It is easy to cook, not easy to paste and not easy to break. It can be steamed, boiled or stir-fried.

10. Da Long Ci: Longmen’s Da Long Ci is a type of rice cake. It is usually made a few days before New Year’s Eve and is usually opened on the second day of the first lunar month of the New Year.

The more standard the shape and thickness of the large steamed glutinous rice dumplings used for giving gifts, the more it represents the giver's respect for the host's family.

Mix the glutinous rice flour with alkaline sand water in a large pot, put it into a steamed bun covered with banana leaves, press it flat, and steam it for more than two hours.

After the steamed glutinous rice comes out of the pot, cut it into 8, 10 or 12 pieces with a knife.

When eating, slice the large rice dumplings into slices, steam them and dip them in sugar water before eating.

Or slice it, fry it and add salt, oil and other seasonings to eat.

11. Meidou Cake: It is the main sacrifice in Huizhou area to worship ancestors and remember their ancestors during the Qingming Festival. It has a history of more than 300 years.

Its skin is made from water-milled pure glutinous rice flour, and is filled with eyebrow beans and white sugar. Its shape is like a sprouted seed, which means the growth of all things, branches and leaves, peace and good luck. Eat it while it's hot, sweet and lingering, accompanied by the fragrance of banana leaves.

Leaves a fragrance in your mouth.

12. Fa Gao: In Huizhou, birthdays, births, and weddings are very particular in customs.

Dafa cakes are usually cut into small pieces, either as gifts in return for greeting guests or relatives, or distributed to neighbors and villagers. Today, urban residents and farmers in the suburbs are still very particular about it.

To make steamed cakes, pure sticky rice is generally used, with sugar, baking powder or cake seeds added, and then steamed into a huge size in a large container. If the steamed cakes have risen to a large size, it is especially gratifying to the owner.