The most authentic local product of Heyuan is: 1. Dried bean curd. Remember. 2. "Partner skin". Every family celebrates the Spring Festival during the Spring Festival. 3. Iron Spoon Companion. Buy a lot in the street when it's cold. 4. "Bean is spicy". I bought it on the street. 5. "Hot and sour". Cheap and low to eat. 6. "tripe and bladder". It makes my mouth water when I think about it. 7. "Zhazha Powder". Zhazha beef brisket powder is the best. 8. "Kiwi". Needless to say, everyone knows this. 9. Yellow Companion. I think this is relatively unknown. 10. sense of responsibility. That is, Fan Fugan. 1 1. "Drop the hook cone". Drop the hook cone if you don't reply. Wuzhitao spiced chicken 12. A method for making spiced chicken with five fingers and polygala tenuifolia is characterized in that high-quality chicken is selected as the main material, and spiced chicken is made from natural Chinese herbal medicines of five fingers and polygala tenuifolia through batching, frying and baking, which mainly includes the preparation of chicken with five fingers and polygala tenuifolia. (1) Preparation of main ingredient-chicken: Its preparation process steps are as follows: (1) Choose local three-yellow chicken or short-legged yellow hen which is healthy and harmless and has a gross weight of about 1 ~ 1.2kg as the main ingredient; (2) Slaughter: Slaughter the live chicken, drain the blood, soak the chicken in hot water at 60-70℃ before it cools, remove chicken feathers, cut the root of the chicken neck, take out the throat and esophagus, cut open the lower part of the chicken belly, take out the internal organs, cut off the chicken anus and rinse it with water; (3) shaping: breaking off the middle part of the chicken feet by hand, inserting them into the opening of the lower part of the chicken abdomen for fixing, and then hooking the opening of the chicken neck with a stainless steel hook to dry the surface moisture of the chicken; (2) The preparation process of the concentrated seasoning liquid for the roots of Ficus hirsuta is as follows: (1) Material selection: fresh Ficus hirsuta or Ficus pumila roots without diseases and insect pests are selected, washed with clear water, cut into small pieces or slices with a length of 2-3 cm respectively, and dried separately for later use; (2) making the above raw materials into concentrated solution: drying dried Ficus hirta or Ficus pumila roots into slices (segments) or slices with a weight of 80.