Which Sambo is Huizhou Sambo?
According to the inquiry records of China Art and Cultural Heritage Network, Huizhou Sanbao's gourmet snacks include braised pork with plum vegetables, brine chicken with Dongjiang water and tofu with Dongjiang water.
1, Dongjiang Salt Baked Chicken: Dongjiang Salt Baked Chicken is a traditional dish in Guangdong, with light yellow color, crispy skin and tender meat, fresh and fragrant meat and attractive flavor. The two major components of Dongjiang brine chicken-chicken and sea salt-are not abundant in Huicheng-Boluo and Longmen are rich in Sanhuang chicken, and sea salt is produced in Daya Bay, but the people who bring the delicious taste of Dongjiang brine chicken to the extreme are Huicheng people. Dongjiang brine chicken has a history of more than 300 years. It is said that it originated in Huiyang, Dongjiang Yu. At that time, in order to keep the chicken unchanged and keep it for a long time, people in the saltworks salted the cooked chicken with salt. There are guests at home, which can be used to entertain guests at any time. Later, it was found that the preserved chicken not only tasted the same, but also was particularly sweet and delicious. Once, a local salt merchant gave a banquet to treat guests, and the chef changed the customary pickling method to baking salt, which was found to be particularly delicious. It spread quickly and became a famous dish called brine chicken.
2. Stuffed tofu is the most common dish of Hakka people. It is said that the Hakkas originally came from the Central Plains. In the south, you can only use tofu as stuffing, that is, tofu wraps jiaozi, and now it is tofu stuffing.
3. Braised meat with plum vegetables. Huizhou plum vegetables have been planted for hundreds of years, enjoying a good reputation at home and abroad since ancient times. They have the reputation of "carrots and vegetables, each with his own love". According to records, from the late Ming Dynasty, Huizhou made plum dishes, which were once paid tribute to Beijing as a Lingnan specialty, also known as "tribute dishes". Braised pork with plum vegetables is red and bright, the soup is rich and delicious, the braised pork is smooth and mellow, fat but not greasy, and the food is soft, rotten and mellow. When you chew a piece and your mouth is full of oil, you don't feel fat at all. According to legend, during the Northern Song Dynasty, when Su Dongpo, a great writer, was demoted to Huizhou, he specially appointed two famous chefs to combine Dongpo Braised Pork from Hangzhou West Lake with Huizhou specialty Mei Cai to produce the nationwide famous Mei Cai Braised Pork.