Thick meat and crispy skin, a Houjie classic.
Hand-pounded meatballs in congee, Dongguan supper.
Chicken wrapped in tofu skin, Dongguan old taste.
Hand-made fish balls, bouncy and sweet.
Glutinous balls in peanut syrup, wedding sweet.
Goose braised in Hakka sauce, deeply savory.
Short Guangdong sausage, wine-savory.
Short sweet-savory Cantonese sausage.
Dongpo-style pork with preserved mustard greens, rich and savory.
Pork-bone broth with meatballs, old Huizhou taste.
Dongjiang-style salt-baked chicken, fragrant skin and firm meat.
Coastal plump oysters, great grilled, fried or braised.
Hakka stuffed tofu, Dongjiang style.
Huizhou sweet glutinous fritter.
Aromatic braised goose from Chaozhou, served with rice vinegar.
Cookie with fermented bean curd, sweet-savory Chaozhou pastry.
Crispy spring roll with mung bean, dried shrimp and pork.
Aromatic oolong tea, the star of Chaoshan gongfu tea.
Soft gorgon seeds in sweet soup, mild and auspicious.
Chaozhou sweet tangyuan in herbal syrup.
Mountain-water fried tofu, crisp outside.
Tiny rice cups with preserved radish.
Thin pancake with sugar threads.
Fish-paste wrapper with meat filling, tender in broth.
Taro sticks coated in brittle sugar shell.
