The famous Huizhou food culture

As an ancient historical and cultural city, Huizhou is in charge of the politics, economy, and culture of the Dongjiang River Basin. Huizhou has charming scenery and is known as "half city with mountains and half city with lakes". Huizhou, a city with a long history, naturally has food. So what is Huizhou’s food culture like? Let’s take a look at Huizhou Culture.

Since the establishment of Xunzhou Prefecture in the Sui Dynasty, Huizhou has always been a "famous capital of Lingnan" and "an important town of Cantonese cuisine". Its history and culture have a certain status and influence both inside and outside the province. In modern times, Huizhou is also a historical city of Guangdong. One of the famous cultural cities. Therefore, the traditional folk lifestyle and eating habits formed over a long period of time in Huizhou are rich in content and colorful; all kinds of flavors are eclectic. Huizhou's development history and its special regional conditions have formed Huizhou's traditional folk customs, culture and eating habits.

Analyze based on its geographical location: first, the ancient northern military troops settled in exile, and the Hakka people moved south to Xunzhou; second, Huizhou is located in the south-central part of eastern Guangdong, which happens to be home to the three major dialects of Guangdong (Cantonese). (Hakka, Minnan), Huizhou is deeply influenced by the three major language families, which makes Huizhou's customs, culture and eating habits form a characteristic of "all-inclusive and unique".

Dongjiang cuisine is represented by Huizhou cuisine, which, together with Chaozhou cuisine and Cantonese cuisine, is known as the three major cuisines of Guangdong. Traditional Dongjiang cuisine focuses on "fat, salty, cooked and fragrant". It is oily and salty in taste. The sauces used are relatively simple. Generally, raw onions, cooked garlic and coriander are used for seasoning, with little or no addition. Seasoning that is too strong. However, the main ingredients of Dongjiang cuisine are outstanding, and Sanwu is preferred, and vegetables are rarely used, and river fresh seafood is not used much. This is closely related to the past living standards and customs of Dongjiang people. Huizhou people are hard-working farmers and the labor intensity is high. They rarely eat non-vegetarian food, but fatty food can effectively satisfy their hunger. Furthermore, the Hakka people have the habit of being diligent and thrifty. Salted vegetables are frugal and can increase the salt content in the body. In addition, the products from Dongjiang and Huizhou areas make it economical and affordable.

With the continuous changes in society, Dongjiang cuisine is also constantly innovating and gradually forming its own local characteristics, focusing on "original flavor, delicious taste, and endless aftertaste." Its original flavor mainly comes from two aspects: first, the selection of ingredients pays attention to local domestically raised coarse food, local poultry and vegetables without any pollution, which is important to maintaining a good ecological environment in Huizhou; second, the cooking method Most of them are boiled, stewed, steamed, stewed and stewed, which not only maintains the original fragrance, but also makes the mouth feel comfortable, and will not easily destroy the nutritional value and fiber tissue of the food itself.

With the continuous development of food culture, today’s Dongjiang cuisine has gradually become more perfect and formed its own unique style. Dongjiang cuisine has also begun to have more connotative cultural tastes. It is popular in major and medium-sized cities across the country and even in Southeast Asia. , more and more Chinese and foreign tourists like to taste the unique Dongjiang cuisine.