As a native of Suqian, I will briefly introduce it to you.
Qianlong Palace
Qianlong Palace is a national AAAA-level tourist attraction and a world cultural heritage. Formerly known as "Anjian Anlan Dragon King Temple", it is located in the thousand-year-old town of Soap River, 20 kilometers northwest of Suqian City, Jiangsu Province. Suqian Qianlong Palace is the highest specification, the largest scale, the only surviving and most representative palace-style ancient building complex in the Qianlong Palace in China.
It was built during the Shunzhi period of the Qing Dynasty and rebuilt in the 23rd year of the Kangxi Dynasty. Later, after the restoration and expansion of the Yongzheng, Qianlong and Jiaqing emperors, the northern palace-style building complex now covers an area of 36 acres, surrounded by red walls, and three courtyards and nine closed courtyards. The Qianlong Emperor went down to Jiangnan six times, stayed here five times, and built a pavilion and a monument, which was repaired by gold, so it was also commonly known as "Qianlong Palace". At the 38th session of UNESCO's World Heritage Committee in Doha, Qatar, on 22 June 2014, the Qianlong Palace was successfully inscribed on the World Heritage List as an important site in the Beijing-Hangzhou Grand Canal for which China applied for heritage.
Xiang Wang's hometown
In order to commemorate Xiang Yu, his birthplace has built a memorial building since ancient times. In the forty-second year of the Kangxi Dynasty (1703), Hu Sanjun of Suqian Zhi County erected a monument and was named "Xiang Wang's Hometown" from then on.
Yanghe Daqu
Yanghe Daqu ancient saying cloud: "Water is the blood of wine, and song is the bone of wine". Therefore, the thesis that "famous wine producing areas must have good springs" is scientifically based. The famous wine "Yanghe Daqu" is produced by Jiangsu Yanghe Distillery Co., Ltd. in Suqian City, Jiangsu Province, China, and is brewed with the water of the local "Beauty Spring". The poet praised "Yanghe Beauty Spring, good wine drunk Shenzhou".
Founded in 1949, Jiangsu Yanghe Distillery Co., Ltd. is the "Yanghe" brand, and in 2015, it was awarded the "Jiangsu Time-honored Brand".
Double groove big song
It is produced in Shuanggou Town, Sihong County, Jiangsu Province. Shuanggou is known as the source of Chinese wine, located in Shuanggou Town, a thousand-year-old town surrounded by the Huai River and Hongze Lake. Shuanggou Daqu is known for its characteristics of "clear color, strong aroma, pure flavor, sweet entrance, mellow wine body, and long tail net". It is one of the outstanding representatives of the world-famous Jianghuai school (Su, Lu, Anhui, Yu) aromatic liquor, namely Shuanggou wine, Tanggou wine, Gaogou wine and Yanghe wine.
Founded in 1951, Jiangsu Shuanggou Liquor Co., Ltd. is the "Shuanggou" brand, and in 2015, it was awarded the "Jiangsu Time-honored Brand".
Three gardens
Suqian Sanyuan Condiment Co., Ltd. in Jiangsu Province is a professional condiment production enterprise, a time-honored enterprise in China, an intangible cultural heritage protection project enterprise, and a leading enterprise in agricultural industrialization. It mainly produces more than 20 kinds of products in five series with Suqian regional characteristics, such as sweet oil, double vinegar, shrimp soy sauce, spiced kohlrabi and sweet noodle sauce. Sanyuan Company is located on the shore of Luoma Lake, with a beautiful ecological environment and convenient transportation.
In 1893, Suqian Sanyuan Condiment Co., Ltd. was awarded the "Three Gardens" brand, and in 2015, it was awarded the "Jiangsu Time-honored Brand".
Huangdun Lake Wax Beans
Speaking of wax beans, Suqian people will naturally think of "Huangdun Lake wax beans". As a traditional soybean fermentation product production area with a long history, Huangdun Lake has a history of 2,000 years and has applied for a national patent.
Li Chengshu, the fifth generation of Huangdun Lake Ladou, believes that "the practice of Ladou is very exquisite, and if it is not done well, it will be sour." In Li Chengshu's memory, the most traditional way to pick a large and plump bean grain, steam it in the pot until it is rotten in the mouth, put it in a pu bag, put it on the outside of the bread with straw, put it in a hot stove pit for fermentation, and a few days later, the outside of the soybean is wrapped in a layer of white mucous membrane, which can be pulled into a short silk between each other, which is considered to be fermented. With the mixed hot sauce (which has various spices), put salt and ginger, put it in a jar, and soak it for about a week. At that time, the wax beans made by Li Chengshu's family attracted many people from the city to buy them at their homes because of their mellow taste, or brought soybeans to help them make them...