Shouguang lamb mouth salted crab seeds
Yangkou salted crab, a specialty of Shouguang City, Shandong Province, and a national geographical indication for agricultural products.
Yangkou salted crab is one of the specialties of Shouguang, with the female crab of the three-wart pike crab produced in Laizhou Bay as raw material and marinated by the ancient process process, the process is exquisite and the quality is excellent. The surface of the crab is smooth, and the back is pale cyan or bluish brown; Crab paste is full, the paste is like gelatin, and the color is bright red; The muscles are tight, white and fat; The taste is smooth, salty, delicious, and the flavor is unique, especially the crab yellow flavor, the meat of the two pincer-like claws, which is silky and salty and sweet, and the flavor of the food is unique. The processing method of lamb salted crab seeds is relatively simple, and its principle is: the use of the osmotic dehydration of the salt solution to reduce the moisture of the crab body, by destroying the environment required for the vitality of microorganisms and enzymes in the crab body, inhibiting the reproduction of microorganisms and the vitality of enzymes, so as to achieve the purpose of safe eating.
Shouguang carrot
Shouguang Carrot Hualong Town in Shouguang City is the "first town of carrots in China", with a long history of carrot cultivation, with a history of more than 300 years. The climate is mild, the soil is loose and fertile, rich in phosphorus and potassium, the water quality is pure, it has the unique geographical conditions for the production of carrots, all of which adopt ridge planting mode, the carrots produced have a good shape and taste, the appearance of the skin is smooth, the thickness is uniform, with the characteristics of red skin, red meat, red core "three reds" and thick cores, the entrance is crisp and juicy, the texture is fine and sweet, raw food is crisp and slag-free, rich in nutrition, unique efficacy, rich in carotene, vitamins, pectin, starch, inorganic salts and a variety of amino acids as well as calcium and phosphorus , iron and other minerals, known as "small ginseng". It has the functions of treating night blindness, preventing heart disease and tumors, protecting the respiratory tract and promoting children's growth. In 2000, it was rated as "China's First Carrot Town" by the Ministry of Agriculture.
Shouguang carrot is a geographical indication certification trademark.
Shouguang River Celery
River Kwai celery, a specialty of Shouguang City, Weifang City, Shandong Province, and a national geographical indication for agricultural products.
River Kwai celery is named after the village of River Kwai in the town of Daotian. River Kwai alluvial soil for browning sandy soil, deep soil layer, rich in minerals and other trace elements, the planted celery for spring planting summer harvest, summer planting autumn harvest, two crops a year rotation system, growth period of about 70 days, after the vegetable plant height of about 80 cm, green rod hollow, after harvesting the celery placed in the cellar, first splash water, promote its secondary growth, development of broken tendons, about 60 days later, celery crisp, no slag in the mouth, taste fragrant, cold mix, hot stir-fry are appropriate.
Shouguang sea salt
"Shouguang Haiyan" – geographical indication certification trademark.
The trademark is a geographical indication certification trademark organized and declared by the Shouguang Salt Affairs Bureau in 2012 and approved by the Trademark Office of the State Administration for Industry and Commerce.
According to the regulations, the geographical scope of sea salt production using the "Shouguang Haiyan" geographical indication certification trademark is Yangkou Town, Houzhen and Yingli Town in Shouguang City, Weifang City, Shandong Province, people's Republic of China, located between 118 °44′--119 ° 09 ′ E longitude and 37 °09 ′--37 °16 ′ north latitude.
The production of sea salt particles in this area is large, the crystal is square, uniform, solid, the color is bright and transparent, the salt purity is high, the impurities are small, the sodium chloride of large industrial salts contains more than 98% pure total, the calcium and magnesium ion content is 0.25%, of which the calcium ion ≤ 0.15%, the magnesium ion ≤ 0.1%, and the calcium ion > magnesium ion content, the sulfate ion ≤ 0.6%, the water insoluble matter ≤ 0.3%, the water ≤3% (according to the dynamic change of air humidity), and the index content of other non-hazardous water soluble substances ≤0.85% .
Shouguang chicken
Shouguang chicken, a specialty of Shouguang City, Shandong Province, is a national geographical indication for agricultural products.
Shouguang chicken is one of the four major chicken breeds in China, which is recorded in many ancient books, and is native to the area of Daotian Town in Shouguang City, of which the best chickens raised in Nanci, Beici and Dalun villages are the best, so it is also called Shouguang Cilun Big Chicken. Shouguang chicken is a combined egg and meat breed, there are two kinds of large and medium sized; There are also a few that are small. The large Shouguang chicken is majestic in appearance, tall in stature, and almost square in size. Adult chickens have black plumage all over their bodies, and some parts are dark black and shiny green. Single crown, the crown is large and upright; The crown of the hen is divided into sizes, the neck and toes are gray-black, and the skin is white.
According to the data, Shouguang chicken can be traced back to the Houli cultural site 8,000 years ago, and most experts and scholars believe that many chicken breeds are from Shouguang chicken.
Shouguang yangkou shrimp paste
Yangkou shrimp paste, a specialty of Shouguang City, Weifang City, Shandong Province, and a national geographical indication for agricultural products.
Yangkou Town is located in the northernmost part of Shouguang, the west side of Laizhou Bay, the south bank of the estuary of the Xiaoqing River, 48 kilometers away from Shouguang City, belongs to the Alluvial Plain of Lubei, silt silt-type coast, flat terrain, concentrated rainfall, drastic temperature changes, large temperature difference, four distinct seasons, obvious dry humidity, suitable for shrimp growth. The color of the shrimp sauce is purple, viscous, the smell is fresh, there is no fishy taste, the sauce is delicate, and there is no impurity. Shrimp paste is rich in protein, calcium, iron, selenium, vitamin A and other nutrients. Sheep's mouth shrimp paste maintains the inherent nutrients of the grasshopper shrimp, the taste is unique, the smell is delicious, it is a high-protein, low-fat, low-calorie nutritious food.
Regarding the processing method of shrimp paste, as early as the Northern Wei Dynasty, the outstanding Chinese agronomist Jia Sixun (Shou Guangren) wrote in the "Qi Min Zhi Shu": "The shrimp sauce method shrimp one bucket rice three liters to one liter of grits salt five liters of water and the exposure of the sun in the middle of the day are undefeated through spring and summer."
Yangkou shrimp paste has a long history of development. Yangkou Town is bordered by Laizhou Bay in the Bohai Sea in the east, and there is a convenience for fishing in boats, and the development of fisheries started early.
The Republic of China edition of the "Shouguang County Chronicle" records: "The shrimp sauce production area of Giethoorn is transported from the Xiaoqing River to the south of Jinan and transported by land to Linqu Yishui County."
Shouguang Judian Lake loach
Judian Lake has a long history, according to the Book of Han. There is a record in the "Emperor Wudi": "In the fourth year of Zhenghe, in March, shang ploughed in Judian Lake", and after investigation and demonstration, the place where Emperor Wudi of Han cultivated was near Judian Lake, and Judian Lake has become famous for this. Judian Lake is smooth and prosperous, rich in products, rich in reeds, fish, shrimp, duck eggs, crabs, loach, etc., in the past it was known as the "land of fish and rice".
According to the "Shouguang County Chronicle" (Zhi) record: there is this in the loach sewage canal, and the water is dry into the mud, so it is commonly known as loach. It is stated that in Shouguang, the detext is in the area of Judian Lake, and the loach has long been famous. Due to the delicious taste and rich nutrients of Judian Lake loach, a variety of cooking methods have been created locally, such as: sand pot loach, braised loach, loach drill tofu, pretzel loach, stone pot rake loach, dried sautéed loach, spicy stir-fried loach and other popular local delicacies, which are popular among the public
Shouguang jujube
Shouguang jujube cultivation has a long history, according to the 1935 "Shouguang County Chronicle" record, small jujube listed in the county's first fruit, "jujube everywhere, alkali land planted in many rows, with small jujube, bell jujube as the most beautiful..." The jujube garden in Beichahe Village, Yingli Town, still has Ming Dynasty jujube trees.
Shouguang jujube is a geographical indication certification trademark.
Shouguang mung bean grilled grain
Mung bean grill (pa) valley is the authentic Shandong Shouguang Han famous food, many outsiders come to Shouguang but do not know what the grain is. In the past, the autumn and winter waxing months of each year were the seasons for making mung bean grilled grain, which was probably the reason why the winter festival was not easy to deteriorate.
Preparation method: select the best mung beans soaked, with stone grinding added spinach or green radish together to grind, and then saved into a ball on the pot steamed can be, green is very good-looking, real "green" food.
The special eating method is mainly based on pork stir-fried grilled grain, wok with lard, stir-fried grain, put in vermicelli leeks, etc., especially when cooking, pay special attention not to put too much water, and the steak grain is soft and fragrant, and the aftertaste is long.
Shouguang Zhao Temple fireworks
Zhao Temple fireworks, originated in the early years of the Qing Dynasty traditional folk supplies, has a history of more than 350 years, the original guihe Dong surname eight ancestors from Henan to learn fireworks technology, back to the homemade, skill family single transmission, that is, "there are eldest sons do not pass on the second son, there are sons do not pass on the daughter, foreign surnames can not be passed on" ancestral training. Therefore, for a long time, the development of fireworks technology has been slow, and at the end of the Qing Dynasty, there were only three productions, mainly firecrackers. After the founding of the People's Republic of China, its categories in addition to firecrackers, there are also flowers, gold plate to the moon, pole flowers, urn flowers and so on.
Shouguang grass milled straw weaving
Grass mill straw weaving is a traditional handicraft project in Wutai CaoNianzi Village, and the ancient tombstone records that in 1369 AD (the second year of Ming Hongwu), its ancestors moved from Shanxi to supplement it with straw weaving, which has been passed down to this day. The products have large, medium, and small square ears, and there are more than 20 kinds of deep and shallow along various types of pot lids, barrel hoards, car hoards, mao hoards, pot hoards, buckle covers, gun car foot coats, etc.
Shouguang hanging
Shouguang City beach terrain is low-lying and gentle, the beach is wide and shallow, it is a sedimenty texture, the water quality is fertile, there are many species of phytoplankton and dense, it is very suitable for the growth of clams, and Shouguang cockroaches have been identified as pollution-free agricultural products.
Shouguang Tiger Head Chicken
Grouse (tiger head chicken), or harmonic "mud chicken", traditional folk Lu cuisine, the specific method is also very different. Widely popular in Shandong and its surrounding areas, There are improved dishes in areas affected by Lu cuisine in Beijing-Tianjin, northern Jiangsu, northeastern Liaoning and other places. According to the different cooking methods, there are mainly Lu-style grouse, southern-style grouse, iron pot yellow stewed chicken, Sichuan-style oil grouse, large sauce grouse and so on.
Traditional grouse has always been a private dish, cooking is not standard, after the unremitting efforts of Shouguang people, in 2002 Lu style grouse was included in the Shandong Lu Cuisine Association as a Lu cuisine style, and with the Wang Gao Hutou chicken cooking method standard dishes. Now it is a famous dish in the area of Daqua Town, Guangrao County, and is now included in the list of traditional food of Shouguang citizens, and was selected as the intangible cultural heritage of Weifang City in 2004 and the intangible cultural heritage of Shandong Province in 2006.
The origin of grouse production is unknown, but the origin of Wang Gao's tiger head chicken has been more than 400 years, according to Wang Gao's "Wang Family Tree" recorded in the Qing Dynasty Kangxi period, the earliest visible text material is the 20th year of the Qianlong Qing Dynasty (1755), Zhixian Wang Chun's "Chronicle of Xushouguang County" "lived on the side of the mound fifteen miles north of the city... Convenient travel to and from Jiaolai merchants..... In the business of selling meat surimi (good) millet, "the meat surimi inferred is today's Wang Gao hu head chicken, (the surimi may be a mushroom, because Wang Gaocheng was a monk in ancient monasteries, although the mushroom resembles meatballs, it is actually a vegan diet, and the monks are edible, so it becomes a good mushroom).
Shouguang silverfish
Shouguang silverfish is a > freshwater fish that can live in the offshore sea, with the habit of migrating from the ocean to the river >. It has extremely high living requirements for the living environment, and only breeds in the mixture of seawater and estuarine freshwater, and the estuary of the Xiaoqing River is the most suitable place for this silverfish to breed, and they will swim here in early spring every year to spawn.
Shouguang silver fish is called silver fish because it is pure white and shining like silver. Silver fish is generally 6 to 9 cm long, as wide as leek leaves, shaped like noodles, so it is also called noodle fish or noodle fish. Silverfish, mostly bred in a mixture of seawater and estuarine freshwater, are produced in small and low yields. The Xiaoqing River flows into the sea, which is suitable for the growth and reproduction of silver fish. Every year around the Qingming Festival, silverfish swim into the lower reaches of the Xiaoqing River, spawn in May, and then swim back to the deep sea. Therefore, the silver fish (also known as the sheep's mouth noodle fish) caught at the entrance of the Xiaoqing River is particularly fat. Silver fish is delicious.
Shouguang cucumber
Shouguang gherkin, also known as Sunjiaji gherkin, its top flower is thornless, the melon is crisp and juicy, and the taste is sweet and fragrant. As the birthplace of winter warm vegetable greenhouses and the "first town of greenhouse vegetables in China", Sun Jiaji has outstanding people, beautiful scenery, strong cultural heritage, tracing back to the past and the present, reflecting each other, there are "Songtai Shenpu" of Dawenkou and Longshan culture and the ancient cultural sites of Bianlin Wang Village, and have won the honorary titles of "China's First Greenhouse Vegetable Town", "China's Best Eco-cultural Tourism Tourism Town", "Shandong Province Star Township", "Shandong Province Top 200 Rural Economic Comprehensive Strength Townships", "Shandong Province Villages and Towns Construction New Townships" and other honorary titles; Shouguang gherkin, also known as fruit cucumber, is produced in all seasons, the melon is small, green, the top flower is thornless, the melon is crisp and juicy, the taste is sweet and fragrant, and it is a raw fruit. "Leyi Vegetables" was rated as "China Well-known Trademark".
Shouguang single root red leek
Shouguang one-root red leek, a specialty of Shouguang City, Shandong Province, and a national geographical indication for agricultural products.
Shouguang has a long history of cultivating leeks, as early as 1500 years ago in the Northern Wei Dynasty Shouguang people Jia Sixun's "Qi Min Zhi Shu" has a detailed record, until the Ming Dynasty has been famous. Shouguang one-root red leek has plant height and thick false stem; The leaf shape is broad and thick, and the leaf color is thick green; Strong growth potential, high yield; Strong cold resistance and disease resistance, wide adaptability and so on. Single-root red leek, every February the base of the false stem will appear purple-red, the variety will be cold and wind will be obvious, indoor planting roots do not see discoloration is a normal phenomenon.
Shouguang leek yellow
Shouguang leek yellow is a specialty of Shouguang City, Weifang City, Shandong Province. Shouguang leek yellow with its unique crisp, fragrant and sweet has become a high-quality gift vegetable. Shouguang Leek Yellow was awarded the National Geographical Indication Certification Trademark.
Leek traditional medicine believes that leek yellow is warm, can warm the kidneys and help the yang, benefit the spleen and stomach, perform qi and blood, can nourish the liver, enhance the spleen and stomach qi, leek contains sulfur compounds, has the effect of lowering blood lipids and expanding blood veins, leek contains dietary fiber can excitate organs, in the pharmacopoeia there is a yang herb called.
Shouguang green onions
Shouguang green onion is the general name of Shouguang local green onion As early as the Ming Dynasty Shouguang had the habit of growing green onions, and by the middle of the Qing Dynasty, green onions had become an important agricultural product of Shouguang. The main varieties of Shouguang shallots are "chicken leg shallots", "eight-leaf Qi" and "hard leaf shallots".
The "chicken leg shallot" plant is 60 to 70 cm tall, and the base is enlarged and gradually thinned upwards, resembling a chicken leg upside down; The "Eight-leaf Qi" plant is thick, thick and thin, and the leaves are neatly and tightly fan-shaped; "Aesopoleum onion", the false stem is tightly fitted, the thickness of the upper and lower is consistent, the leaves are short and hard, the average height of the plant is 1 meter, wind-resistant and disease-resistant and hardy. Shouguang green onion is rich in vitamins and has high edible and medicinal value.