What is the specialty of Heyuan?

The most authentic local product of Heyuan is: 1. "tofu block" Remember. 2. "Associated skin". Every family will eat it during the Spring Festival. 3. Iron Spoon Companion. Buy a lot of things in the street when it is cold. 4. "Bean is spicy". I bought it on the street at that time. 5. "Hot and sour". Cheap and cheap. 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. The yellow man's companion. I think this is relatively unknown. 10. "Ren Gan". 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 preparing spiced chicken with five-finger peach and agarwood 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-finger peach and agarwood, and is made through the processes of batching, frying and baking, mainly including the preparation of chicken with five-finger peach and agarwood spiced chicken. (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 cooling, remove chicken feathers, cut the root of the chicken neck, take out the throat and esophagus, 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: break the middle part of the chicken feet by hand, insert them into the opening of the lower part of the chicken abdomen and fix them, then hook the opening of the chicken neck with a stainless steel hook, and dry the water on the chicken surface for later use; (2) The process steps of making concentrated seasoning liquid of Ficus hirsuta and Astragalus membranaceus are as follows: (1) Material selection: fresh Ficus hirsuta or Astragalus membranaceus 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) Preparing the above raw materials into concentrated solution: drying dried root slices (segments) or blocks of Ficus pumila with a weight of 80.