<h1>Green God Bamboo Weaving</h1>
Qingshen bamboo weaving, has a long history. When it began is uncertain. According to research, during the Warring States period when Li Bing's father and son ruled the water, the ancestors of Qingshen County built embankments and stones on both sides of the MinJiang River with bamboo baskets and net stones. According to existing written records, the Tang and Song Dynasties had production, life-type bamboo weaving utensils, the Ming Dynasty began to improve bamboo weaving to the craft type, the emergence of geometric forms of ancient decoration thick line pattern of daily crafts, "Qingming on the River Map" in the Rainbow Bridge is the Qing God chen Xiliang (Song Dynasty Waiter) design, when the Soviet East was broken, there were many forms such as square circles and ovals. By the middle of the Qing Dynasty, the bamboo weaving process had reached a certain level, and now the Imperial Palace in Shenyang still exhibits the "Shou" character palace fan woven by the Qing god Yuan's artists.
During the War of Resistance Against Japanese Aggression, the bucket hats of Qingshenguan Jinxiang, the cool mats of Luowan Township, and the tonnage fences (grain holdings) in Tianmiao Township not only enjoyed a reputation and a broad marketing channel in neighboring prefectures and counties, but also appeared on the bucket and fan surfaces with woven anti-war texts such as 'expelling the Wokou' and 'returning my rivers and mountains'.
artisan
In the early 1970s, with the tide of reform and opening up, a large number of artists with high cultural and artistic qualities such as Hu Zihai, -Quan, Yin Chao, -Hua, Li Jianhua, Luo Huacan, etc., who had high cultural and artistic qualities and were determined to innovate the traditional craft of bamboo weaving, concentrated their technology and wisdom, deliberately sought refinement, opened up new prospects for bamboo weaving to adapt to market demand, and pushed bamboo weaving art to a pure appreciation level of practicality and appreciation and even taste. In the three-dimensional textile category, it focuses on fine, fine, elegant, beautiful hall, hanging screen, banner, yanglian and fan seats, so that the bamboo weaving craft ranks among the art halls, which makes China and foreign countries pay attention.
Following the 1984 Qingshen large-scale bamboo weaving "Leshan Giant Buddha" into the United Nations Building, Yin Chao's refined bamboo fan series, "China's Four Beauties", "Baishou Map", Lianzhong Bamboo Weaving Factory's "Eight Immortals Map", "Immortal Buddha Atlas", "Folding Hat", "Huahe Zhongyan Bamboo Weaving Factory's "China Hundred Emperors", "Nine Dragon Screens", "Hundred Zi Ping" and large-scale refined long volume "Qingming Upper River Map" and other collections such as cicada wings, smooth as silk, exquisite and exquisite treasures came out, frequently awarded. The world was amazed.
In the spring of 1988, the bamboo weaving art dance dragon created by the cultural department noting Zhonghe Yin Chao and other bamboo weavers who integrated the main body and the plane was transformed into a dragon, and successively participated in international large-scale cultural performances in Leshan, Meishan, Chengdu, Hainan, Beijing, Thailand, Singapore and other places for more than ten days, all of which achieved sensational effects. And won the gold medal at the 3rd China Arts Festival.
In the spring of 2000, Qingshen bamboo weaving was distributed as a high-level gift to various countries at the groundbreaking ceremony of the International Bamboo and Rattan Organization Building. Qingshen currently has 14,000 households and more than 29,200 people directly engaged in bamboo weaving, and there is still a rolling development trend. Qingshen bamboo weaving has been sold well and spread to more than 50 countries and regions in Europe, the United States, Australia and Southeast Asia. It is known as "Chinese folk art wonder" and "art within art".
The scope of origin of Qingshen bamboo weaving is the administrative area under the jurisdiction of Qingshen County, Sichuan Province, and Qingshen bamboo weaving is a geographical indication protection product and a geographical indication certification trademark.
<h1>Tianchi Shatian grapefruit
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Tianchi Shatian grapefruit fruit is of excellent quality, good flavor, thick skin, resistant to storage, and is known as "natural canned". Sha tin grapefruit is rich in nutrients, high vitamin C content, per 100 grams of edible part contains vitamin C123 mg, 1-3 times higher than citrus oranges, often eat Sha Tin grapefruit has stomach, lungs, heat, detoxification, cough, phlegm and other effects; Sha tin grapefruit vitamin P content is high, beneficial to cardiovascular disease and obesity patients; also contains insulin-like components, has the effect of lowering blood sugar; grapefruit contains citric acid can restore human fatigue. Therefore, Sha Tin grapefruit is a nutritional health fruit loved by consumers at home and abroad, and because its fruit ripening period is from October to November, every Mid-Autumn Festival, when the family gathers to enjoy the bright moon, it is still a fruit that symbolizes the reunion of relatives and a happy life.
<h1>Green God Mandarin</h1>
Qingshen County, Meishan City, Sichuan Province, is located in the southwest of Sichuan Province, 110 kilometers from the provincial capital Chengdu. The county covers an area of 387 square kilometers, the landform is dominated by shallow hills, and the climate, soil, rainfall and sunshine in the territory are most suitable for the development of lime production. The unique natural conditions, fast and convenient transportation conditions, the economic environment open to the outside world and the stable social order provide a solid foundation for the rapid development of Qingshen Lime. After nearly 30 years of cultivation and development, the existing lime planting area is more than 80,000 mu, and the annual output is more than 60,000 tons.
Qingshen County has introduced and planted high-quality limes since the early 1980s, and after nearly 20 years of continuous breeding, improvement, scientific management, and selection and selection of high-quality limes. The fruit has the characteristics of crispy sweet and crispy, unique flavor, less core, large fruit, thin skin, high solids, more sugar, low acidity, excellent quality, no dry fire, suitable for all ages and so on. Known as the "king of oranges", it is known as the "unique branch" of Chuanxi Bazi. So far, 90% of the farmers in the township have planted more than 10,000 mu of high-quality limes, more than 800,000 plants, more than 100 plants per capita, and it is expected to produce 5,000 tons of fruit in 2000, with an output value of more than 10 million yuan, and there will be a 40% increase in output year by year.
Qingshen lime is well-known for its unique quality of large, thin skin, juicy, less nuclear, crisp and sweet, easy slag, its soluble solid content of more than 12.5, the total sugar content of 11.14g/100ml, vitamin C content of 33.06mg/100ml, the total acid content of 0.45/100ml, rich in essential trace elements of the human body. Over the years, it has been unanimously rated as a high-quality fruit in Sichuan Province, loved by consumers, and in October 1999, it was named "The Hometown of Chinese Limes" by the Organizing Committee of the Hometown of Chinese Specialties Recommendation and Publicity Activities, and recommended to the whole country.
Aojin Lime is a geographical indication certification trademark.
"Zhuxiang People Tea" obtained the National Trademark General Registered Trademark Certificate in May 2008, and its base is located in Sichuan Qingshen, the place where Su Dongpo reads and loves for the first time. As early as the Northern Song Dynasty, "Bamboo Township People's Tea" was praised by Su Weng as "Jia Ming Like a Beautiful Person".
Today, the green gods of beautiful mountains and rivers, outstanding people, fertile soil and pleasant climate have bred the reputation of the hometown of bamboo weaving and tea and fruit. Qingshen County Zhuxiang Renguo Tea Cooperative self-built tea base of more than 2,000 acres, self-research and development of Shenlong tea processing machinery, in the near Emei Houshan Sea allocation of 800-1200 yunwu mountain has 100 acres of tea gardens, for the enterprise tea production to provide sufficient quality raw materials guarantee.
<h1>Bamboo villagers tea</h1>
"Zhuxiang People's Tea" is a new variety of green tea bred by the Zhuxiang People's Fruit Tea Cooperative in Qingshen County, Sichuan Province, which has been painstakingly researching and summarizing the planting and production techniques of various types of famous teas in China for several years, and combined with the traditional culture of the Chinese nation, which not only has the strengths of the family, the aroma is long, the quality is excellent, and it has a unique shape, taste of life and profound cultural heritage. According to its appearance style and quality, "Bamboo Township Tea" is generally divided into three categories: "Bamboo Township Life", "Bamboo Township Character" and "Bamboo Township Humanity".
<h1>Jinxing tea</h1> leaves
Jinxing tea leaves are made of pollution-free and pollution-free fresh tea leaves before the Qingming Dynasty, and are refined by using advanced technology of hot steam killing and infrared Titian. Its emerald green appearance, fragrant after brewing, clear green soup, lifelike shape, well received by consumers.
Its white tea is a new variety newly introduced and cultivated by the company, which is delicate due to the short tea production period. The amino acid content of white tea is 2-4 times higher than that of regular tea, which has a higher nutritional and health care effect. The market value is high, and it is the first choice of high-end tea for successful people.
<h1>Guanjin Old Cellar</h1>
"The wind comes to the three houses next door drunk, and the rain passes through the bottle of ten incense."
Guanjin Old Cellar, fermented with sorghum, corn, wheat, glutinous rice, rice fermentation brewing, carefully prepared, stored for more than 20 years, the cellar aroma is rich, sweet and mellow, the aroma is harmonious, the aftertaste is long, is the banquet leader guests of the fine wine.
<h1>The old mother-in-law pickled wax products</h1>
Legend has it that the mother of Wang Fu, the first lady of su Dongpo of the Song Dynasty, made a good dish, especially the bacon and sausages made during the waxing moon every year, which made Su Dongpo praised, Su Dongpo studied in Zhongyan Academy, every time he returned to Ruicaoqiao's home, he always took away a lot of bacon and sausages made by his mother-in-law.
Adhering to its thousand-year-old secret recipe, Qingshen Laozhang's bacon uses traditional craftsmanship to produce natural green cured wax products with the farmhouse native pork in Ruifeng Town. This product does not add any preservatives, the fat meat is crystal clear, lean meat is introduced into the slag, is the first choice for gifts to relatives and friends.
<h1>Qingshen Dongpo sausage</h1>
When Dongpo was a teenager, he went south to Shun min and went to qingshen Zhongyan Academy to study for three years. In the meantime, the marriage with the teacher Wang Fang's queen Foin "summoning fish" became a beautiful talk through the ages. As a result, Qingshen became the place of Dongpo's first love, and was particularly deeply influenced by Dongpo culture, including Dongpo's food culture. This product is made from the qingshen ecological high-quality DLY fine breeding pig fresh meat, with the exclusive formula of Dongpo, combined with the traditional practice of Sichuan sausage, and made of 12 kinds of plants such as cypress, pine branches, camphor, tangerine peel and so on. Pure handmade, its characteristics: red and bright color, sweet and refreshing, wine and rice are suitable. Eat spicy and delicious alone, add garlic, garlic moss, celery, bamboo shoots and other dishes to stir-fry, the flavor is better. It is an indispensable delicacy on the table of local people's New Year festivals, marriage celebrations and other banquets, and its unique smoky meat aroma is unforgettable for diners.
<h1>Wang Fu elbow</h1>
According to legend, Dongpo elbow is not actually the work of Su Dongpo, but the masterpiece of his wife Wang Fu.
Once, wang Fu was negligent when stewing elbows, the elbows were scorched yellow and sticky, and she hurriedly added various ingredients and cooked them carefully to cover up the burnt taste.
Unexpectedly, the yellowish elbow tasted unexpectedly good, and it was immediately happy to spoil the eastern slope. Su Dongpo has the name of a gourmet, not only concocted it himself repeatedly, but also vigorously promoted it to relatives and friends, so that the Dongpo elbow can be passed down.
Dongpo elbow is a traditional dish of Dongpo cultural food. It has the characteristics of fat but not greasy, but not rotten, color, aroma, taste, shape are good, some people call it "beauty food", foreign guests praised it "can be included in the world famous dishes". Meishan's Dongpo elbow production is a great improvement over Su Dongpo's method; first of all, in the selection of ingredients, only pig's trotters are selected, washed and put into water to stew, stew until eight points of fire, the elbow is fished up, and then steamed in a steamer. After two degreasings, the elbow has reached a state of fat but not greasy, and it is not rotten. When eaten, there are two forms: one is the clear soup style. Take out the steamed elbow, put it in a bowl, and fill it with chicken stew, if there is no chicken soup, boiling water will do. Add a little salt and a little green onion and you're good to go. It is best to serve soy sauce in another bowl and dip it in soy sauce when eating, which tastes fresher. The second is the condiment type. Remove the steamed elbow from the bowl, pour the seasoning on top and serve. Meishan's Dongpo elbow condiment is very exquisite, composed of 17 kinds of raw materials, with distinctive characteristics, and suitable for the tastes of guests in the east, south, west and north and overseas friends.
Ingredients: pork knuckle, snow mountain soybean, green onion knot, rice wine, ginger, Sichuan salt. Preparation method: pork knuckle scraping and washing, smooth the bone seam everything, put into the soup pot to cook thoroughly, fish out the elbow bone, put it into the casserole with pork bones, put the boiled meat soup, add enough at a time, put the green onion knots, ginger, shao wine on the high fire to boil; snow beans washed, put into the boiling casserole pot and covered tightly, move to simmer on the low heat for about 3 hours, until the meat skin is rotten with chopsticks, put Sichuan salt and soup with beans scooped into the bowl, dipped in soy sauce flavor juice to eat. Features: soup milky white, snow bean powder white, pork knuckle rotten soft and palatable, original taste, overflowing aroma.
<h1>Qingshen cold noodles</h1>
Cold noodles are the traditional snacks of Sichuan, with a long history, which has a great influence in the whole province of Sichuan, and in recent years has spread throughout the country, especially in the vast areas of the north. Preparation method of cold noodles: The noodles of the mechanism are cooked in boiling water. When cooking, do not cook too soft, fish out the release board while hot, sprinkle a little cooking vegetable oil, shake and quickly cool down, until they are not sticking to each other and have cooled, becoming cold noodles. Cold noodles are eaten in a variety of ways: (1) mung bean sprouts cold noodles, mung bean sprouts boiled in boiling water, kept crisp and tender, put in a bowl, covered with cold noodles, drizzled with chili noodles, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic paste and sesame oil mixed with flavor juice; (2) chicken shredded cold noodles, the basic preparation method is the same as mung bean sprouts cold noodles, the difference is to add shredded chicken after cooking on the noodles; (3) three cold noodles, add cooked chicken shreds, ham shreds, shredded pork on the noodles.
<h1>Qingshen River Regiment</h1>
QingshenJiang Tuan, a famous specialty of Qingshen County, Meishan City, Sichuan Province, is a long, cone-shaped fish with a prominent forward prominence. The mouth is lower, crescent-shaped, with a thick lip and small eyes. Must be 4 pairs, small. Scaleless , with serrated serrations on the posterior margin of the hard spines of the dorsal and pectoral fins , hypertrophic adipose fins , and deeply bifurcated caudal fins.
Jiang Tuan's scientific name is Longsnout catfish. It belongs to the order Catfish, Family Cyprinidae, genus Catfish. Commonly known as catfish, river tuan, fat tuo, fat king fish, gray river tuan fish. This fish is abundant in the Pingqiang Gorge in Qingshen County, Meishan City, Sichuan Province.
Pingqiang Gorge, the ancient "Bear's Ears Gorge", is located 25 kilometers south of the city, which is formed by cutting the Longquan Mountain Range by the Min River. The gorge is connected by ploughshares, back gorges, Pingqiang and Three Gorges, forming a whole, also known as the Minjiang River Small Three Gorges. The upstream and downstream are respectively related to the county's Zhongyan and Leshan Giant Buddhas. The green mountains on both sides of the river, the mountains are connected by peaks, and strange cliffs and strange rocks are seen in the cages of trees and greenery.
The water in the gorge is like a belt, babbling in the east, often a little bit of fishing boats and three or five waterfowl dotted in between. If you swim in the autumn moon night, you can further appreciate the sparkling moon and shadow here, like a picturesque country. When Li Bai "went to the country with a sword and resigned his relatives to travel far", he once sang here that "the moon of Mount Emei is half a wheel of autumn, the shadow enters the water of the Qiang River, the night is clear and the stream is to the Three Gorges, and the king does not see the lower Yuzhou", which gives the scenery of Pingqiang infinite poetry. There are "fish nests" in the gorge, producing precious and famous fish "River Tuan", whose flesh is delicious and rare in the world.
<h1>Qingshen Hanyang chicken</h1>
Qingshen Hanyang chicken is a famous specialty of Hanyang Dam in Qingshen County, Meishan City, Sichuan Province, and the meat of Hanyang chicken is delicate and tender, and it is most suitable for white slaughter. Well water wood fire chicken, crispy skin and tender meat, accompanied by sesame seeds, fried peanuts, refined salt, sugar, the entrance slag, popular in the world.
Located at the junction of Leshan, Jiajiang and Qingshen counties, Hanyang Dam is a large sandbar in the Minjiang River Bay, with fertile land and abundant grain and peanuts. Every autumn harvest season, the peanuts on the sandbank are harvested, and there are many peanuts left in the sand, so the farmers will open the fields with their chickens, allowing the chickens to peck at the insects in the field and eat the peanuts left in the sand. Therefore, the chickens raised in Hanyang Dam are particularly tender and fat, and are called "Hanyang chickens" by people outside.
Among the many snacks, the spicy Hanyang chicken nuggets with white chopping are the most popular. The meat of Hanyang chicken is tender and fat, and if you look at its production method, it is also very exquisite: after slaughtering the chicken, it is full of hair, even if it is furry, there is no residue. Before cooking the chicken, the chicken wings and legs are tied with hemp rope to make the chicken taste fresher; in the thick part of the chicken, a bamboo skewer is inserted with a fine hole to facilitate the adsorption of water and heat penetration. The heat of the boiled chicken is particularly wonderful - the water for boiling the chicken should be boiled without boiling to ensure that the cooked chicken does not break or crack. In terms of its main taste, the sauce of mixed chicken nuggets is of course hemp and spicy, but each family is very exquisite.
<h1>Qingshen roasts whole lamb</h1>
Qingshen Zhongyan Temple cuisine, mouth-watering, mainly Minjiang River fish braised, clear roast, vinegar slip, sour soup, barbecue, and the first to launch the ecological fragrant wood roast lamb. Crisp on the outside and refreshing on the inside, unique in flavor, and famous, it has become a must-see in Zhongyan.
The roasted whole lamb has a special shelf, which is very large, so that the whole fat sheep can be put on the shelf; under the shelf is a charcoal fire, and the master turns the shelf and sprinkles the condiments cooperatively. Wait 2 hours to bake, the first plate is full of leg of lamb, full of meat! Lamb on the light tea, a bite down, full of aroma, who does not care about eating, hand grabbed the meat and stuffed it into the mouth, too addictive!
<h1>Black Dragon Dog Meat King</h1>
Gan-flavored milk dog meat is characterized by its fresh flavor and slightly spicy flavor, which is accompanied by wine dishes. Preparation method: Take the limbs of the suckling dog (the soft rib part is left for it), and marinate it with shallots, cooking wine, star anise, fine salt, and MSG. Finely chop the remaining ginger, chives, dried peppers and garlic. Fry the peanut kernels in oil, collapse them into powders with a knife and blow to remove the skin. Place the minced ginger, green onion, dried pepper, minced garlic and ground peanuts in a bowl and mix with broth, salt, monosodium glutamate, pepper, sesame oil, balsamic vinegar and red oil into a marinade. When making, the marinated dog meat is steamed in a cage, then taken out to dry and deboned, then cut into 4.5 cm wide slices, neatly arranged on the plate, poured with the marinade and garnished.
<h1>Hanyang wild duck eggs</h1>
The spirit originating from the plateau lake, the bright pearl that grew up in the Minjiang River basin---- ecological green god. Bathed in bright sunshine, the Hanyang wild ducks are free to play in the clear water of the Min River, fully ecologically stocked, and do not feed any synthetic feed containing additives. Its duck eggs have a unique flavor, with the characteristics of lipid-lowering and dredging, softening blood vessels and nourishing delicious. Unforgettable, long aftertaste, is a rare delicacy.
Hanyang wild ducks are raised for more than one year, and some can reach 2-3 years. Because the wild duck originates from the plateau lake Qinghai Lake, its natural disease resistance is extremely strong, and it is almost inoculated with biological agents and fed synthetic feed during the growth process. And completely open in the wilderness of the Minjiang River. Its meat is delicious and delicious, the meat texture is tendon, nourishing and antihypertensive, and the aftertaste is endless.
<h1>Steamed dumplings on the crescent</h1> moon
Ingredients: fine flour, pork chops, salad oil, cotton sugar, shrimp, minced green onion, minced ginger.
Preparation: Add salad oil, sugar, shrimp, minced green onion and minced ginger to the flavor, gradually add water and stir into the filling. Knead the warm water surface, rub into long strips, pick into small agents, press flat one by one, and then roll out into a round skin that is thick in the middle and slightly thin around it, wrap it into the filling, and pinch out the tail-lined folds while sticking to the edges, forming a crescent-shaped raw dumpling blank, steamed.
Features: shaped like a crescent moon, thin skin filling, marinade full of mouth, salty and fresh taste.
<h1>Sautéed pea clips</h1>
Ingredients: 500 grams of pea clips, ginger, green onion, salt, green pepper, red pepper, white soy sauce, sugar, vinegar, monosodium glutamate, sesame oil.
Preparation method: 1. Wash the pea clips, add a little salt and stir-fry; ginger and green onion chopped; green pepper, red pepper shredded. 2. Heat the pot, add oil, add chopped onion and ginger and sauté thoroughly, then put down green and red pepper shreds, then squeeze out the water from the pea clips, if you sauté slightly, add white soy sauce, sugar and vinegar, continue to sauté until cooked, put a little MONOSG, sesame oil can be.
<h1>Wrapped in greens</h1>
Qingshen Bao Cabbage is named after the thick flesh of the petiole and the shape of the bun, the dish is tender and tender, the dish is fragrant, and it is unique to Western Sichuan.