Li Ji Xiang cong is a geographical indication product of agricultural products.

Li Ji Xiang cong is a special product in Xinzhou district, Wuhan, Hubei province.

"Li Ji Xiang cong" originated in the Hongwu period of Ming Dynasty and has a long history. According to the 1989 edition of Records of Liji Town, in the first year of Hongwu in Ming Dynasty (1368), Zhu Yuanzhang took a series of measures to develop agriculture in order to maintain long-term stability, one of which was to emigrate, reclaim wasteland and plant vegetables. Most residents in Liji area of Xinzhou immigrated here from Leping and Yugan, Jiangxi Province, and lived on both sides of the Daoshui River. Liji Xianglong was also introduced from Jiangxi at that time. According to the 1985 edition of Xinzhou County Records, Li Ji Xiang Onion is called "a long-standing specialty" in this paper. In the history of more than 611 years, Li Ji Xiang Onion has also formed many folk cultures and life habits: if children catch Xiang Onion when they are over one year old, it means wisdom; Symptoms such as cold and high fever in the rain can be alleviated by taking shallots; The local people entertain the distinguished guests with delicious food such as mixed crucian carp with chives, fried rice with chives and eggs, to show their heartfelt welcome. The long and heavy historical background and rich and colorful cultural presentation make Li Ji's chives even more charming.

Location:

Hubei

Applicant:

Liji Xianglong Planting Association of Xinzhou District, Wuhan

Location:

In p>2114

Geographical scope

Liji Xianglong was produced in Hetou Village, Liji Village, Dayou Village, Lizhai Village and Zhangji Village of Liji Sub-district Office of Xinzhou District, Wuhan. Liji Street is located between the two major water systems in the west of Xinzhou District, which is 12.5 kilometers away from Xinzhou City. It is bordered by Hongan County in the old revolutionary base area in the north, and 318 National Road runs through the east and west. Shichang Highway, Fengchang Highway and Lichen Highway run through and connect with Xinshi Highway in the north and south, so the traffic location advantage is obvious. It has jurisdiction over 43 administrative villages, 2 communities, 1 agricultural research institutes and 396 villagers' groups, with an area of 55,492 mu of cultivated land and a total population of 62,642. The geographical range is 114 41'-114 47' east longitude and 31 52'-31 58' north latitude, with an average elevation of 27.5 meters. The total area is 86 square kilometers, and the Liji Xianglong Reserve covers an area of 1 million mu, with an annual output of 45 million kilograms.

product quality characteristics

1. External sensory characteristics: Li Ji Xiang onion is produced by combining modern pollution-free vegetable cultivation techniques because of its unique geographical conditions and resource environment. The plants are clustered and erect, with a plant height of 31-35 cm. The onion leaves are hollow and thin tubes with a length of 23-26 cm and a transverse diameter of 1.3-1.4 cm. The scallion is short, 3-5 cm long, getting thicker near the root, and the bulb expansion is not obvious; The root is white fibrous root, with developed root system, 5-7 cm long. Rich fragrance, tender texture, soft taste, good comprehensive characteristics and high quality. It is an indispensable Luzhou-flavor condiment in catering industry and food processing industry, and is favored by consumers. 2. Intrinsic quality index: Lijixiang onion is rich in nutrients, including: protein ≥1.2%, soluble sugar ≥1.5%, vitamin C ≥ 1.21mg/kg, potassium (K) ≥ 1,111mg/kg and calcium (Ca)≥511mg/kg. 3. Safety requirements: The production environment of Liji chives must meet the standard of Environmental Conditions of Pollution-free Food and Vegetable Production Areas (NY5111—2112), and the product quality must also meet the standard of Safety Requirements of Pollution-free Vegetables for Agricultural Products Quality and Safety (GB18416.1-2111). It is forbidden to use agricultural inputs that are not registered according to law and prohibited by the state, and standardized production should be carried out to ensure the quality and safety of chives.