Huizhou Meicai meat crispy golden color, crisp and fragrant, soft fleshy, plum-rich aroma, chew a piece, full of mellow. The broccoli absorbs oil, and the pork belly is accompanied by the scent of plum vegetables. The taste and heat are just right.

Mei Cai is a traditional Hakka specialty. It has golden color, aroma, sweet and refreshing taste. It is not cold, dry or wet, and is passed down as a “righteous” dish. During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially sent two famous chefs to Hangzhou West Lake to learn cooking skills. After the two chefs learned to return, Su Dongpo also called them to imitate the “Dongpo buckle meat” of Hangzhou West Lake. Into the "Mei Cai buckle meat", it is delicious, refreshing but not greasy, welcomed by the majority of Huizhou citizens, for a while, became a delicious dish at Huizhou banquet.