1. Huizhou patchwork: The 20th day of the first month is the patchwork festival in Huizhou. On this day, people hang garlic dishes on both sides of the gate, then make tree sticks, put them in the open air to worship the gods, throw some pancakes on the roof, and the rest of the family get together to eat, which is called "mending the sky" Pancakes worn in the sky, glutinous rice flour mixed with water, and made into pancakes in an iron pot. The bigger the better, the bigger the sky will be. Then spread sweet stuffing made of peanuts, sesame seeds and sugar on pancakes, or spread salty stuffing such as shredded pork, shrimp, shredded radish, onion and garlic on them and roll them up to eat, just like a roll bed, so Huizhou dialect also calls it "tree roll". Sweet-filled tree-spread hairpin tastes soft and sweet, while salty-filled tree-spread hairpin tastes waxy but not greasy, and has the fragrance of radish.

2. Auntie's name: Auntie's name is a traditional snack in Huizhou with a history of more than 300 years. In the small hutongs in the dense old city of Huizhou, a simple stove is often used to set up an oil pan with shredded white radish, dried shrimps, diced diced meat and fragrant batter. Put it in a boiling oil pan with a small net basket and fry it slowly to form a small bowl with crispy outside and soft inside, as well as radish. According to legend, the name of this flavor is related to the old lady, and Huizhou people call her grandmother "Grandma". At that time, when grandma's cry first appeared in Huizhou, the smell of frying was rich, and even the old lady who lost all her teeth was attracted by the smell, so she named it "grandma's cry".

3. Aizan (trumpet): "Eating pink fruit in winter" means Aijiao, which is a unique winter custom in Huizhou. The folk saying is "Jiaozi". The main raw materials for making mugwort are mugwort and glutinous rice flour. Making "Artemisia argyi" is the most important step: first, take local wild Artemisia argyi, add water to boil it, and then grind it into velvet with bamboo baskets to make edible Artemisia argyi. After that, the mixed rice noodles are made into vermicelli, filled with salty and sweet materials, and wrapped into horns. Most of the mugwort used in Huizhou in winter is salty, and the traditional materials are mostly shredded radish, lard residue, shrimp head, spiced powder and so on. It can be eaten after steaming.

4. Radish hairpin: It is a popular Hakka snack in Huiyang area and a must-have snack from winter to Sunday. With shredded radish as the main stuffing, supplemented by shrimp, minced meat and other materials, wrapped in glutinous rice, cooked or fried. , so that the fresh and sweet radish and other fillings penetrate, and the taste is good.

5. Longmen fried rice cakes: More than 400 years ago in the Ming Dynasty, people in Longmen, Huizhou had the custom of playing rice cakes before New Year's Eve. At the end of each year, every household begins to play rice cakes. Rice cakes, on the one hand, are calligraphy, on the other hand, are dry food. Villagers who go to the mountains and fields can bring a few rice cakes to keep warm with cold water. During the Spring Festival, local people visit relatives and friends with fried rice cakes. It bears the Longmen people's attention to "ceremony".

6. Ciba: Huizhou people, also known as Ciba, Pinchi and Inverse Ciba, are a kind of tea fruit that both rural people and urban people in Huizhou like to eat. White Ciba is wrapped in glutinous rice with peanut powder, sugar and sesame seeds. It is round, soft, sticky and tenacious.

7. Boluo Crispy Sugar: It is a traditional food in Boluo. In the late 1950s and early 1960s, Boluo Crispy Sugar was very popular and was once popular in Guangdong, Hong Kong and Macao. Today's Boluo crisp candy is made of local black and white sesame as the main raw material, maltose, sugar and flour as ingredients, and refined by traditional processing technology.

8. Folding cakes: Huizhou dialect is pronounced as "folding pie", which is a special food in traditional customs and etiquette. Huizhou custom, the wedding should steam red cakes, and the funeral should steam white cakes; After the birth of the full moon, grandma will steam red to congratulate; When you come home after the wedding, my family will steam red cakes as gifts. In addition, the "Guanyin Club" of the New Year Festival should also steam cakes. Generally, cakes are made of four-part glutinous rice and six-part glutinous rice, mixed with water, added with cake seeds, and then steamed into cakes. Red cake is a kind of rice flour with water and safflower powder to make the cake red.

9. Long Beach Powder: Longmen Long Beach Powder is made of high-quality rice and processed with mountain spring water, and some are like river powder. The dried long beach vermicelli is transparent, with the fragrance of new rice, smooth and delicious, moderate in toughness, easy to cook and not easy to break, and can be steamed, boiled and fried.

10. Big cage: The big cage of Longmen is a kind of rice cake, which is usually made a few days before New Year's Eve and usually opened on the second day of the first lunar month. The more standard the shape, the thicker the big cage used to give gifts, and the more it can represent the respect of the giver to the host family. Mix glutinous rice flour and soda water in a large pot, put it in a cage with banana leaves, flatten it and steam it for more than two hours. After the big cage is taken out of the pot, cut it into 8 pieces with a knife, 10 or 12 pieces. Slice the big cage when eating, cook it and dip it in sugar water. Or slice, fry and add seasoning such as salt and oil to eat.

1 1. Mei Douzan: It is the main sacrifice for the Qingming Festival in Huizhou, and it has a history of more than 300 years. Its skin is made of pure glutinous rice flour, and it is stuffed with plum beans and sugar. Its shape is like a germinated seed, which means that all things grow, flourish and be safe and sound. When it is hot, it is sweet and lingering, accompanied by the fragrance of banana leaves. After eating it, it smells fragrant.

12. Hair cakes: In Huizhou, people pay attention to hair cakes in the customs of birthday, birth and marriage. Generally, big cakes are cut into small pieces, or as gifts for guests and relatives, or distributed to neighbors. Today, the residents in the city are still very picky about the farmers in the suburbs. Generally, pure glutinous rice, sugar, baking powder or cake seeds are used to make cakes, which are steamed into a huge scale in large containers. If the steamed cake is very big, it will especially please the host.

13. Red Tuan: In Tonghu Town, Zhongkai, the Red Tuan has a history of more than 300 years. In the past, they were only made during the annual Double Ninth Festival, as well as major festivals such as weddings and children's full moons. The red ball is not only a sacrifice but also a gift. When Hershey's relatives and friends leave, the host will give one or two pairs to show their gratitude, and the recipient will also consider it lucky.

14. Stove: The outside of the gantry stove looks like a common fried food pile, but it is much larger than the fried pile, about the size of a ball that children play with. Yong Lu Han Dui, also known as "fried Dui", is a traditional food used by local Hakkas for sacrifices or gifts during the Spring Festival. Its origin can be traced back to the Ming and Qing Dynasties. According to the traditional custom of Yonghan Town, every household in Yonghan will do this kind of pile on the 19th day of the first month.

15. Hakka ginger candy: Hakka ginger candy is a mixture of ginger juice extracted from ginger and brown sugar. Because ginger has the function of eliminating dampness and dispelling cold, it can also alleviate the bitter taste of people when they are dry, so it is especially suitable for eating in humid climate in the south and rainy season in the north.