Wuyuan has been one of the six counties in Huizhou since ancient times, and its food culture has inherited the tradition of Huizhou cuisine, featuring steamed rice noodles, steamed rice and boiled vegetables. The main famous dishes are: hoofed buns, dried fish, steamed pork powder, boiled tofu, roast pork in Likeng, sweet and sour goose neck, boiled red carp, wild bracken, Tujia chicken soup and so on. In addition to steamed cakes, fruit with gray juice, bitter gourd seeds and wild chicken soup. Local restaurants in county towns can generally provide a whole table of local specialties. Ziyang snack, a small shop next to the gate of Ziyang town government, can taste the most traditional local flavor, and its glutinous rice cake is "Wuyuan first". Of course, it is also good to eat local farmhouse meals during the tour, which has both local flavor and extra food. If you live in a local farmer's house, generally everyone will pay ten yuan more a day, so that the host can get a meal. It should also be noted that Wuyuan is located in Jiangxi after all, and Jiangxi people love spicy food. Friends who don't eat spicy food can inform them in advance. In Wuyuan, you must eat boiled red carp, paste tofu and steamed pork, as well as local game, such as rabbits, muntjac and frogs. Other characteristic folk snacks include Qingming fruit, gas cake, glutinous rice cake and so on.

Famous dish: boiled red carp

Boiled red carp is a specialty of Wuyuan. Its meat is tender, the soup is delicious, fat but not greasy, fragrant but not fishy, and its taste is really different from that of ordinary carp. Don't miss it. It can be steamed or braised in brown sauce. 10 yuan a catty. The red carp in the purse is not only edible and ornamental, but also full of aesthetic feeling. It has the functions of "contraception, good complexion, relieving cough, treating beriberi, eliminating edema and treating jaundice" and has high dietotherapy and medicinal value. Tip: All restaurants and farmers in Wuyuan can eat it.

Steamed meat

Mix the stuffy rice with the marinated meat, marinate for about half an hour, then put the skin down in a big bowl (arranged like fish scales), pour the remaining rice and soup on the meat, steam it in a cage for about 2 hours (meat material), take it out and buckle it into a plate. This dish is rotten and mellow, fat but not greasy.

Paste tofu

It tastes fresh and clear, and it is a local representative dish. Cut tofu into bean size, pour it into a hot pot with broth, add seasoning and stew for a few minutes, then pour in cooked lard, add shrimp, minced meat, diced mushrooms and bamboo shoots, stir with one hand, sprinkle rice flour with the other hand, then add chopped coriander, wet starch and lard, scoop it into a plate, pour in sesame oil and sprinkle with some pepper and chopped green onion.

Vinegar goose neck

Chop lean meat into paste, mix well with bean powder, wrap it in strips with bean curd skin, fry it in oil pan, cut it into small pieces, plate it and steam it. Heat a little soup in another pot, add sugar, vinegar and corn starch, and pour it on a plate. This Caicai is golden yellow, sweet and sour, and is often used as a traditional dish at wedding banquets.

lees fish

Wuyuan's traditional food has been circulated among the people for a long time. It is made of freshwater live fish in Yuanyang Lake as the main raw material, with glutinous rice wine, vegetable oil, pepper, refined salt, spices and Chinese herbal medicines. The "old woman" brand is the most famous.

Thematic source: Wuyuan tourism photography

/wuyuan/ 1523.html