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惠州甜梅菜以傳統客家工藝醃曬而成，梅香濃郁，鹹中帶甜，口感入味。是梅菜扣肉、梅菜蒸肉餅、梅菜炒豆角等家常客家菜式不可或缺嘅靈魂配料，亦可配搭五花肉或豆角一同烹調，增添濃厚家鄉風味。
食用前建議浸水約20分鐘（可換水2－3次去除多餘鹹味），撕幼切細後用白鑊炒乾，香氣更加突出。
請存放於陰涼乾爽處，避免陽光直射，開封後建議密封保存。
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