Huizhou Featured Food:
Dongjiang Salted Chicken
Chicken can be cooked in various ways, while salted chicken is one of the most distinctive chickens. Dongjiang salted chicken is a famous dish of Dongjiang traditional cuisine. It is special in that the skin is crisp, the flesh is smooth, the bone is fragrant, and the flavor is dense. It is said that salted chicken was first cooked in Dongjiang Huiyang Saltern. Different from the traditional way of cooking, the flavor of the chicken salted is not only well preserved but also very fresh, sweet and delicious.
Dongjiang Salted Chicken was created in Dongjiang area with a history of 300 years and more. It tastes extremely delicious. It was widespread late and became on famous dish called Salted Chicken. The name Salted Chicken is often attached with Dongjiang because the salted chicken is first cooked in Dongjiang area. Although there are many different ways of making salted chicken and the flavors are also different, the traditional way of making salted chicken is more accepted by the
Dongjiang Brewed Beancurd
The idea of making Dongjiang Brewed Beancurd comes from the way people made dumplings when they lived in Central Plains (comprising the middle and lower reaches of the Huanghe River). The ancestors could not find wheat to make dumplings after they immigrated in South of the Five Ridges, so they turned to make brewed Beancurd in festivals.
Dongjiang Brewed Beancurd is made delicately with high-quality of raw materials. Firstly, smooth and soft Dongjiang Shanshui Beancurd is chosen and cut into pieces. Secondly, chicken eggs, spring onions and fish fines are mixed and stirred for a few minutes to make into meat fillings. Thirdly, cut a small cave in each piece of Beancurd, and add the meat fillings into the cave. Then burn the pot with slow fire, fry the brewed beancurds until the two sides of the beancurds turn to be golden, and get them out. Put the fried beancurds into the stewed pot, add soup and sesame, and cover the pot. Stew the beancurds for about two minutes until they are b
Huizhou Pickles is a unique traditional speciality of Huizhou City. Huizhou pickles with long history are made in folk with fresh pickles. The fresh pickles experience various procedures like basking, filtering, salting, etc. Huizhou pickles are golden and fragrant. They are sweet and not hot. The pickles is called Zhengqi Vegetable. Since Su Dongpo who is a famous scholar in history came to Huizhou, Huizhou pickles were widespread all over the country together with Dongpo meat (meat cooked with pickles) which was favored most by the scholar. Pickles not only can be an independent dish but also can be cooked with other materials like pork, beef, fish, etc.
Babaowo Whole Duck
Babaowo Whole Duck and salted chicken are the two most unique dishes of all the Dongjiang dishes. Raw materials such as glutinous rice, mushroom, lotus seeds, shrimps, squid, meat corn, salted duck egg are inserted into the duck. The filled duck is stewed and steamed. It tastes fragrant, smooth and delicious together with soup.
Longmen Rice Noodles
Longmen Rice Noodles is made of high-quality yellow glutinous rice and mountainous spring. The noodles are transparent and smooth. Boil the noodles for a few minutes and add sesame. People of any age can eat it. It can also be eaten as breakfast with soup. It is a very popular speciality.
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