The famous Huizhou food culture.

Huizhou, as an ancient historical and cultural city, is in charge of the politics, economy and culture of Dongjiang River Basin. Huizhou has charming scenery and the reputation of "half city, half mountain and half lake". Huizhou, with a long history, is naturally indispensable for food, so what is the food culture of Huizhou? Let's look at Huizhou culture again.

Since the establishment of Zhou Xun House in Sui Dynasty, Huizhou has been "the capital of Lingnan" and "the hometown of Cantonese cuisine", and its history and culture have a certain position and influence both inside and outside the province. Since modern times, Huizhou has also been one of the famous historical and cultural cities in Guangdong. Therefore, the traditional folk lifestyle and eating habits formed in Huizhou for a long time in history are rich in content; There are all kinds of flavors, everything. Huizhou's development history and special geographical conditions have formed Huizhou's traditional folk customs, culture and eating habits.

According to its geographical location, first, the ancient northern army was exiled and settled, and the Hakkas moved south to Zhou Xun; Secondly, Huizhou is located in the south-central part of eastern Guangdong, just between the three major dialects in Guangdong (Cantonese, Hakka and Minnan). Huizhou is deeply influenced by the three major language families, which makes Huizhou's customs, culture and eating habits form a kind of "inclusive and unique" characteristics.

Dongjiang cuisine, represented by Huizhou cuisine, is called Guangdong's three major cuisines together with Chaozhou cuisine and Cantonese cuisine. Traditional Dongjiang cuisine emphasizes "fat, salty, cooked and fragrant", with heavy oil and salty taste. The sauce used is relatively simple. Generally, raw onion, cooked garlic and coriander are used as seasoning, with little or no seasoning. However, Dongjiang cuisine has outstanding main ingredients, and likes to use three to five, and rarely uses vegetables and seafood. This is closely related to the living standards and customs of Dongjiang people in the past. Huizhou people are hardworking and labor-intensive. Usually, they seldom eat meat, but high-fat food can effectively satisfy their hunger. Moreover, Hakkas have the habit of frugality. Pickled vegetables can increase the salt in the body, and the products in Huizhou area of Dongjiang are economical and practical.

With the constant changes of society, Dongjiang cuisine is also constantly innovating, 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 materials pays attention to local coarse grains, and there is no pollution from local poultry and vegetables, which has an important relationship with maintaining a good ecological environment in Huizhou; Second, cooking methods such as boiling, stewing, steaming, stewing and stewing are often used, which not only maintains the original flavor, but also makes people feel comfortable, and will not easily destroy the nutritional value and fiber structure of food itself.

With the continuous development of food culture, Dongjiang cuisine has gradually improved and formed its own unique style, and Dongjiang cuisine has also begun to have a more connotative cultural flavor. More and more Chinese and foreign tourists like to taste the unique Dongjiang cuisine in large and medium-sized cities and even Southeast Asia.