Huizhou is located in the southeast of Guangdong Province, at the northeastern end of the Pearl River Delta, bordering Daya Bay to the south, with a coastline of 281.4 kilometers. It has a subtropical monsoon climate with warm and humid weather year-round and abundant rainfall, with an average annual temperature of around 22°C.
Huizhou has a long history. A county was established here as early as the Qin Dynasty. In the Song Dynasty, the great poet Su Dongpo lived in exile here, leaving behind numerous poems and essays. In modern times, it was an important part of the Dongjiang Revolutionary Base, rich in red cultural resources.
Huizhou is a significant representative of Hakka culture, known for its unique Hakka enclosed houses, folk songs, and stuffed tofu. The local cuisine is mainly Hakka dishes and seafood, with famous dishes including Dongjiang salt-baked chicken, Meicai kou rou (pork belly with preserved mustard greens), and Huizhou stuffed tofu.
Huizhou is a key node city in the Guangdong-Hong Kong-Macao Greater Bay Area. It develops modern industry relying on the Daya Bay Petrochemical Zone while preserving ecological resources such as West Lake and Luofu Mountain, aiming to build a modern city suitable for living, working, and traveling.
The best time to visit 惠州 is Suitable all year, best in spring and autumn.
Spring (March-May): Comfortable temperatures, flowers in bloom, ideal for outdoor outings and visiting West Lake.
Autumn (September-November): Cool weather, perfect for mountain climbing and seaside activities like Luofu Mountain and Xunliao Bay.
Summer (June-August): Hot and rainy, but suitable for beach and water activities; watch out for typhoons.
After Qin Shi Huang unified Lingnan, Boluo County was established, marking the beginning of administrative establishment in the Huizhou area.
The great Song Dynasty writer Su Dongpo was exiled to Huizhou, staying for three years, writing many poems and essays, and participating in local construction.
The National Revolutionary Army's Eastern Expedition against Chen Jiongming made Huizhou an important battlefield, where Zhou Enlai once commanded.
Recommended places to visit
Composed of West Lake and Honghua Lake, named after Su Dongpo, known as the 'Xishi of Zhu Luo', a national 5A-level tourist attraction.
A famous Taoist mountain, known as the 'First Mountain of Lingnan', a national scenic area and 5A-level scenic spot, featuring Chongxu Ancient Temple.
Explore rich intangible cultural heritage and traditional crafts
Intangible cultural heritage of Guangdong Province, sung in Hakka dialect, with wide-ranging content and beautiful melodies.
National intangible cultural heritage, made from various Chinese herbs, with effects such as refreshing the mind.
Must-know transportation for exploring the city
Located in Huiyang District, serving major cities like Beijing, Shanghai, Chengdu, about 20 km from downtown.
Depends on route
Stops on the Xiamen-Shenzhen high-speed railway, connecting to Shenzhen, Xiamen, etc., convenient and fast.
About 20 RMB to Shenzhen
Covering main scenic spots and urban areas, fare starts at 2 RMB, mobile payment available on some routes.
From 2 RMB
Taste the most authentic and popular local specialties
A traditional Hakka dish, baked in coarse salt, with crispy skin, tender meat, and rich bone flavor.
A Huizhou specialty, steamed with local preserved vegetables and pork belly, fatty but not greasy, savory and delicious.
Known for 'strange rocks, clear water, and white sand', one of the cleanest bays along hundreds of kilometers in eastern Guangdong, a 4A-level scenic spot.
A national forest park known as the 'Oasis on the Tropic of Cancer', with high forest coverage and fresh air.
A bay in the South China Sea with many islands and beaches, an important petrochemical base and a tourist resort.
A classic Hakka dish, tofu stuffed with meat filling, pan-fried until golden, crispy outside and tender inside.
A specialty snack from Hengli Town, the broth is made with pork bones and dried shrimp, rice noodles are smooth, with rich toppings.
A traditional Hakka snack, made with mugwort juice and glutinous rice flour, filled with peanuts, sesame, etc., fragrant and chewy.