As the 2026 Guangdong City Basketball League (Yue BA) heats up, Heyuan is offering fans more than just thrilling action. Local food specialties are taking the spotlight, providing a rich cultural experience that complements the athletic excitement.
Heyuan, a city in eastern Guangdong, is renowned for its traditional Hakka dishes that have gained fame across the province and beyond. From hearty noodle soups to delicately prepared meat dishes, the local cuisine reflects a deep culinary heritage.
Heyuan pork trotter rice noodles (河源猪脚粉)
A staple of the city's food scene, Heyuan pork trotter rice noodles are celebrated for their perfectly cooked trotters, crispy on the outside yet not greasy, served with rice noodles that remain firm and chewy even after soaking in broth. The dish is prepared with a rich pork bone soup, often accompanied by pickled chili peppers.
Local lore credits the quality of the dish to the water from Wanlv Lake, which is used to make the rice noodles, giving them a uniquely smooth and firm texture. The preparation of the trotters is meticulous: after cleaning, they are boiled for ten minutes, soaked in cold water for several hours, and then simmered over a gentle flame for six to seven hours. The result is a flavorful, tender dish with a distinctive pepper-infused broth.
Zijin eight-knife soup (紫金八刀汤)
Originating from Zijin County, this 100-year-old Hakka specialty is prized for its freshness. The name refers to the traditional practice of making one precise cut from eight premium parts of a locally raised pig, including the heart, liver, kidney, and tenderloin. The ingredients are seasoned lightly with salt, pepper, and a touch of MSG before being quickly boiled in spring water for just ten minutes. The technique—slicing, boiling, and serving on the spot—ensures the soup retains the pork's pure, delicate flavor. Today, breakfast shops serving Zijin eight-knife soup are widespread across the county, and restaurants specializing in the dish can be found in major cities such as Guangzhou, Shenzhen, and Huizhou.
Hakka stuffed tofu (客家酿豆腐)
Another iconic dish, Hakka stuffed tofu, has a history spanning over 900 years. The dish is said to have originated when Hakka migrants, missing the dumplings of their northern homeland, substituted tofu for dumpling skins. The process involves carefully filling tofu with a seasoned minced pork stuffing without breaking the delicate bean curd. In Heyuan, the dish typically includes an additional step: after pan-frying, the stuffed tofu is simmered in a clay pot with broth and seasonings, resulting in a richer, more aromatic flavor.
Beyond these famous dishes, Heyuan offers a diverse array of local delicacies, including Longchuan eight-treasure yusheng (龙川八宝鱼生), Zijin beef balls, salt-baked chicken, and clay pot pork knuckle.
As fans gather to support their teams in the new Yue BA season, the city's vibrant culinary scene provides a compelling reason to keep the celebration going beyond the arena.
Author | Jiang Chang
Photo | Nanfang Plus
