Open classification: specialty, bean jelly, Taishan specialty, Taishan specialty, Guang Hai salted fish.

Shuibu (Sijiu) Sweet Potato

It is a kind of sweet potato with pink double-layer thin skin, yellow meat and white sugar heart, which can satisfy hunger. Although it is produced all over Taishan Mountain, it is the most famous one in Shuibu area. Its meat is slightly yellow. After cooking, the white heart is loose and sweet. After drying, the aroma is overflowing, which is different from ordinary sweet potatoes, so it is named sweet potato. When the Japanese army fell, food was extremely scarce. Fortunately, it saved many people in the city. At that time, it could really be called "an invaluable treasure for raising people".

Xiachuan shrimp cake

Xiachuan Island stands like a pearl in the South China Sea. The bay is excellent, with beautiful scenery, fertile land and lush fruit trees; The fishing ground is vast and rich in resources. The total area of the island is 98.68 square kilometers, the coastline is 132.98 kilometers, and there are natural harbors 15. The harbors around the island are rich in young shrimps with an annual output of more than 3,500 tons, making it the largest production base of young shrimps in the province.

Miao shrimp (also known as silver shrimp) can be directly used as breeding feed, or fresh shrimp can be processed into shrimp cake or dried in the sun. Processing dried shrimp into shrimp powder is the main component of refined feed.

Xiachuan shrimp cake has a long history, well-made, delicious and famous at home and abroad. Domestic sales throughout the province, Northeast China, Inner Mongolia, Heilongjiang; Export to Hong Kong, Macau, USA, Canada, Singapore, etc.

Shrimp cake has high nutritional value, and can be steamed alone or used as cooking seasoning. When steaming alone, put a proper amount of shrimp cake on the plate, and then spread some semi-fat and thin pork, shredded ginger and chopped green onion for steaming, which will be delicious and fragrant. Braised pig's feet with shrimp cake has a special flavor. Soak a proper amount of shrimp cake in oil first, then put pig's feet in water and stew until cooked. The smell is overflowing, the food is crisp and sweet, and it is appetizing. Shrimp cake is also a good seasoning for cooking melons and vegetables.

Taishan laver

Taishan people have holidays or celebrations, and there are many lavers in the dishes. Porphyra with lean meat, dried shrimps, and the above soup are very delicious. Porphyra is one of the famous native products in Taishan. According to the property article of Xinning County Records, "Porphyra is born on the rocks in the sea, and it is blue. If it is dried, it will be purple, and it is especially good to produce bronze drums." Porphyra Tonggu is not produced in Tonggu village, but collected by residents in Tonggu area on the big rocks near the sea. The place name Dapai has the best quality. Tonggu laver is large and thick, and it tastes delicious and crisp when chewed. Porphyra Tonggu has such a good feature, which is closely related to the nearby natural environment. Porphyra, a marine plant, belongs to red algae and grows on rocks. It has a strange temperament. The bigger the storm, the more it grows, the more lush it is. The sea near Tonggu is very stormy, which creates superior natural conditions for laver, a special product here. The area where laver is produced in our city is Shangchuan Island. Chuan Dao residents call the East Sea Shanghai, where the wind and waves are heavy, and the laver produced is abundant and good. The quality of laver grown on the stone rafts near Tiaojia and Bird Pig Island is not much worse than that of Tonggu laver.

Guang Hai salted fish

It is a specialty of Taishan Guang Hai. The pickling method of "Guang Hai Salted Fish" is unique and has a long history. The method is to insert rare fresh fish such as white flowers and yellow flowers into the raw salt pile for pickling, with the head down and the tail up. After being taken out at the right time, the fish body is hard and dry, and the fish is firm and bright. When eating, cut the salted fish into small pieces, put them on a plate, spread some semi-fat and thin pork, shredded ginger and chopped green onion, then pour peanut oil on it, and steam (or bake rice noodles) in a wok for 15 minutes to cook. When you open the lid of the wok, the special smell of salted fish is immediately distributed around. When I smell it, I feel that my appetite is wide open; Looking at it, the oil is yellow and the meat is white, and the color is fresh; Eating it, it is sweet and fragrant, salty and palatable, and it does have a special flavor.

Pickled wax gourd

Wax gourd is one of the local products of preserved fruit, which can be planted in spring and autumn, and it is one of the commercial vegetables supplied in summer and autumn. There are two varieties of black-skinned wax gourd and gray-skinned wax gourd, which have developed roots and strong plant growth. The yield is generally about 10,000 kilograms per mu, and the high yield reaches1.7 ~ 20,000 kilograms. Pickled wax gourd has thick meat, excellent quality and sweet taste. Old and tender melons can be eaten. Besides stewing, frying, stewing and making soup, they can also be dried and frozen. The top bud of melon is the first-class dish in tea house. Melon kernel can also be used as medicine, dried melon skin can also be used as medicine and mixed with red beans to make soup to relieve summer heat. Boiling sugar water can solve skin eczema, so it is very popular among consumers.

The preserved wax gourd products have been sold well in Hunan, Jiangxi, Jiangsu, Anhui, Zhejiang, Gansu, Sichuan, Shandong, Henan, Fujian and other provinces, as well as Beijing, Shanghai, Wuhan, Lanzhou, Tianjin, Guangzhou, Shenzhen, Zhuhai and other cities.

In 2002, the vegetables in Chonglou Town were tested and approved by the relevant provincial departments, and were certified as "pollution-free agricultural products" by the Guangdong Provincial Department of Agriculture. The "Technical Regulations for the Production of Black-skinned Winter Melon" centered on Chonglou Town was issued by Jiangmen Municipal Bureau of Quality and Technical Supervision as the local standard of Jiangmen City and the technical regulations for the production of pollution-free agricultural products in provinces and cities. At present, it is bidding for the "Demonstration Town of Pollution-free Agricultural Products Production" and the trademark of "Chaozhong Black-skinned Winter Melon".

Shanren

Mountain barnyard grass is only called barnyard grass in Taishan. This may be because it is found not only on the hill, but also beside the pit bottom stream, the river beach and even the paddy field. It's just that there are so many hills. Barnyard grass is a treasure all over. Not only is the fruit edible, but the branches and leaves can be used as firewood and the head can burn charcoal; Its roots, fruits and leaves are collected, washed, sliced and dried in the sun. It can also be used as medicine, which can astringe and stop diarrhea, dispel wind and activate collaterals, and has the functions of nourishing blood and calming the nerves. Chewing fresh barnyard grass leaves can stop bleeding and promote wound healing; Its taste is a little bitter and sweet, and it can quench thirst. In some places, barnyard grass is also used to make wine.

oyster

Oyster is a famous seafood with a long history in our city. Our city has a long coastline, and there are vast beaches for oysters to grow. However, the growth of oysters is special, and it is easy to breed and fatten in the place where seawater and fresh water meet. Nafulian and Shenjing Kang Hua in our city are located at the end of the North Bay, and the water quality is relatively light, which is conducive to breeding oyster seedlings; The northern steep Shatouyong in the middle of the North Bay, Jiaole and Wuxiang in wen cun, Chixi Cao Chong at the entrance of the cliff and other places are suitable for the growth of young oysters and are good natural oyster farms. According to the characteristics, oysters can be divided into two types: one is called yellow oyster, also known as wild oyster; The other is white oyster, which is farmed artificially. There is no big difference in the meat quality between the two kinds of oysters, but the shell is yellow and white; The fat period is different, too. Yellow oysters are the fattest in May of the lunar calendar. During this time, the people in Chixi and Guang Hai went to the beach to collect yellow oysters on stone rafts, which were big and fat, and were very delicious. White oysters do not enter the fat period until after the winter solstice. The artificially propagated oysters are generally harvested after the winter solstice. However, both yellow oysters and white oysters have the same characteristics, while oyster fat has powder (that is, secretions from the belly of oysters), but it is not delicious and tastes sour. White oysters can generally be harvested after four or five years of cultivation. When harvesting, pick oysters with a small iron cone, knock them off the attached stone, then pry open the oyster shell with the small iron cone and take out the oyster meat, which is fresh oysters. Fresh oysters are cooked and dried, and then they become oyster sauce. The oyster sauce is the oyster sauce after the boiled water is concentrated.

Chong Lou Bai gang bean jelly

Bean jelly is a food for Taishan people to clear away heat and relieve summer heat. It is made of bean jelly grass. This kind of food is cooked into a paste, cooled into a cake, black in color, sweet in taste, cool and refreshing, and comfortable all over after eating.

Mesona blume is a herb, which was introduced into Chongzhang Baigang by Xinyi in the 1940s. Planting in Qingming every year and harvesting in June of the lunar calendar. The preparation method is: wash Mesona blume, add clean water, add a little edible water, and simmer until the grass is rotten and gelatinous. Pour out the glue, remove the grass residue, put it in a pot to boil, add a proper amount of sticky rice flour or cassava flour to boil it into slurry, pour it out, put it in a basin, and cool it. Mesona blume is cool, has the effect of clearing away heat and toxic materials, and has a certain curative effect on hypertension, diabetes, muscle and joint pain.

Chicken claw taro

Chicken claw taro is one of the native products of Taishan, which is mostly produced in Sijiu, Shuibu and other places. The Records of Xinning County, compiled in the 19th year of Guangxu in Qing Dynasty, has been recorded, which shows that it has a long history in Taishan. Chicken-claw taro, as the name implies, is shaped like chicken feet: a taro with curved taro seeds around it, which generally weighs two to four kilograms. Taro with chicken feet is a crop with a long growing period. In the first month of the lunar calendar, farmers planted chicken feet in the fields and harvested them at the end of the year. Although taro with chicken feet is not delicious, it has a good effect on fitness and treatment, so it is called "local ginseng". It is mild in nature, slightly sweet in taste and slightly toxic. Some people have an itchy throat after eating, while others don't. According to some famous old Chinese medicine practitioners, eating taro with chicken feet often can stimulate appetite and strengthen the spleen, and it has a certain effect on patients with night sweats, habitual constipation, gastroptosis, chronic hepatitis, low back pain, and people who are weak and have insufficient tonic after illness. Eating food without illness can also enhance the body's resistance, invigorate qi and replenish blood; Sick food can promote body metabolism, which is a good product for adjuvant treatment of diseases; Its leaves and stems, washed and dried, can relieve fatigue, digestion and stagnation.

Beifeng Mountain Shang Baiyun Tea

Taishan Baiyun Tea, mainly produced in Beifeng Mountain, is named after the mountain heights that are longer than the white clouds all year round; "Xinning County Records" said that "Baiyun tea is produced at the lion's head and the top of the bottle, which is the coolest and can relieve accumulated heat; Do not drink too much. " Probably because Baiyun tea is often moistened by clouds, its nature is really cold. It is used to make tea, which is smooth and fragrant, produces fluid to quench thirst, refreshes the mind and relieves fatigue; And leave it for ten days without rancidity. The so-called do not drink too much, that is, if you drink too much, it will be exciting and insomnia, but it will hurt the spleen and stomach. But if used properly, it can receive efficacy. According to "Baifengshan Herbs", using dry Baiyun tea for three to five yuan and decocting with water can cure wind-heat cold, excessive phlegm, asthma, headache, lethargy, polydipsia and other diseases. There is another folk party: one or two pieces of dried Baiyun tea, with a catty of honey, are sealed in bottles for three or more months, which is the specific medicine for treating red and white dysentery. This honey-soaked white cloud tea residue is stewed to cure pink eye, and many overseas Chinese also visit and buy some to take overseas for later use.