I study in Qingdao, and I want to bring some special products home on May Day. What should I bring?

Seafood must be delicious. I go to school in Baoding ~ I want to bring some special products from Baoding when I go home.

1. Three treasures gift boxes from Baoding are sold in all major supermarkets, including royal court pickles, iron balls and Chunbulao.

2. Majia Laojipu halal stewed chicken was awarded as one of the 33 high-quality products in China by the title of excellent product, which originated in the early Jiaqing period of Qing Dynasty for 211 years. It is said that when Li Hongzhang, governor of Zhili in the late Qing Dynasty, was in Baoding, he heard his subordinates talking about how delicious the braised chicken in Majia Laojipu was, so he sent someone to buy a few. After tasting it, he felt that it really deserved his reputation. In the early years of the Republic of China, during their stay in Baoding, Cao Kun, the governor of Zhili, and Cao Rui, the two brothers, liked to eat stewed chicken from Majia Old Chicken Shop. Feng Yuxiang, Song Zheyuan, etc. are also quick to eat this chicken. After liberation, when * * * came to Baoding for inspection, he said that the stewed chicken in Majia Old Chicken Shop had a unique flavor, and he also sent someone to order some and bring them back to Beijing.

Majia Laoji Shop has been moved to the opposite of Great Wall Computer City in Lianchi South Street. (Some are plastic-sealed, some are made now)

3. Gaobeidian series of bean curd silk and bean products, as well as gifts. The supermarkets have

4. Baiyangdian preserved eggs and salted duck eggs. It's available in the supermarket.

5. Jujube walnut in Tangxian county, Fuping

6. Strawberry and mopan persimmon in Mancheng

7. Blue Star beer produced by Shengli Group (named as Baoding wine), with small packages.

8. Tianxiang Lean Milk, one of the top-grade catering milk in China, Tianxiang V Mei, etc., is available in supermarkets and holiday gifts.

9. Miaoshi Yipin Milk, one of the top-grade catering milk in China, is available in supermarkets. Qingdao specialty, studying in Qingdao, wants to bring something home for the New Year. What can I bring?

You can bring some old Jimo wine to your elders, which will keep you healthy, and some Laoshan green tea, buy some vacuum-packed seafood and distribute it to friends and neighbors. That's basically it. You can't carry Haier refrigerator and Hisense TV home. I work in Fujian, and I want to bring some Fujian specialties back. What should I buy?

tea or local farm products, such as dried bamboo shoots and dried mushrooms. . . . . . . Going to college in Qingdao, I want to bring some seafood home during the winter vacation. Where is a good place to buy it? I recommend

If you want to buy fresh food, you can buy it directly at the pier. It's cheap and fresh. If you do it, go directly to the big shopping mall to buy it. If the home is not far away, you can buy fresh food, and if the home is far away, it is better to buy dry goods.

I'm in Jiujiang. I want to take some special products home. What are the special products in Jiujiang?

whitebait. What are the specialties of tea cakes in Shenzhen? I want to take some back on May Day! Now Longgang

suggests going to a local specialty store: Guangdong specialty store/Shenzhen specialty store (next to Suibao Department Store, No.2165 Baoan South Road, Luohu District, Shenzhen). Reprinted: Guangdong-Shenzhen seasonal local specialty: litchi/longan fruit in June (save ... I want to bring some Chongqing specialties when I go home, and I don't know what to buy.

Some particularly famous cultural and food products in Chongqing. Include Rongchang folding fan, Laosichuan Dengying beef, Liangping pomelo, Shu embroidery, Yile brand small pieces of bacon, Huangsha white pomelo, Shixian Taibai liquor, Yangjiao pear, Three Gorges inkstone, Yongchuan peel < P > egg, Coptis chinensis, Gastrodia elata, Jiangjin popcorn, Eucommia ulmoides, Codonopsis pilosula, Jiangjin mandarin orange, Baishi post-cooked duck, Longfeng cake, Hechuan peach slices, and white salted duck.

Rongchang craft pottery

Chongqing Rongchang ceramics industry has developed from coarse pottery in the Qing Dynasty to "clay essence" in the Qing Dynasty and then to carved flowers, colored glazes and underglaze colors in the Republic of China. In terms of kiln shape, it developed from retort kiln and pass kiln to step kiln; The fuel is mainly pine wood. After liberation, it developed from firewood kiln to coal kiln. In glaze application, it inherited the glaze decoration since Tang and Song Dynasties and developed various glaze colors.

The adopted pottery clay is fine and dense, with strong plasticity and good sintering performance. The made craft pottery products are crisp and pleasant to knock, beautiful and exquisite in shape, smooth in enamel, simple and generous in decoration, practical and beautiful.

Jiangjin mandarin orange

heavy

Qingjiangjin began to cultivate mandarin orange from Kangxi to Qianlong in Qing Dynasty, with a history of 311 years. It is one of the three major citrus producing areas in China and is known as the "hometown of citrus". Varieties are: Jincheng orange, Xianfeng orange, rock sugar orange,

Jinhua orange, Spring orange, Mayred and so on. The pulp of Jincheng orange is tender and slag, with moderate sweet and sour taste, rich juice and slight aroma. Fruit has more edible parts, more juice and fewer seeds. Xianfeng orange has a light orange-red color, sweet and sour flavor, strong fragrance < P > and a little more seeds. In addition, Jiangjin also has rock sugar oranges and tung oranges with thin skin and tender meat and sweet taste; There are late-maturing sweet oranges "Mayred" and "Qingbo Summer Orange" that bloom in the first year and mature in April of the following year; There are

red tangerines and yellow tangerines which are crisp, sweet and resistant to storage and transportation.

Fuling mustard tuber

Fuling is located at the confluence of the Yangtze River and Wujiang River. There is a kind of green vegetable head with a developed stem and a milky protrusion under the petiole. During the Guangxu period of Qing Dynasty, Qiu Shouan, a native of Fuling

opened a "Rongshengchang" sauce garden in Yichang, Hubei. Deng Bingcheng, a man he hired, chose the head of a tender vegetable with thick meat, let the wind blow it until it was half-dry, added salt, kneaded and pickled it, then squeezed the salt water and sour water in the vegetable with a wooden press, put the seasoning on it, and sealed it in an altar. This kind of vegetable processed by wood pressing is named "mustard tuber". Because of its unique flavor of crisp, tender, fresh and fragrant, it is greatly welcomed by the masses. At first, the Qiu family kept it strictly confidential and made great profits. Later, the pickling method gradually spread.

By 1935, mustard tuber workshops had spread all over Sichuan along the Yangtze River, with an annual output of 451,111 altars, of which Fuling accounted for 251,111 altars, so the reputation of "Fuling mustard tuber" was greatly improved, and it has not declined so far. Fuling mustard tuber is now a gift for Chongqing's foreign exchange, and many people at home and abroad like it very much. Spicy and refreshing as the first choice for the next meal.

Ramie from Wulong

Ramie is produced in all regions of Chongqing, especially in Wulong, where there are many plants and the quality is good.

Wulong ramie has the characteristics of long fiber, strong tensile force, elasticity, fast absorption and emission of water, strong corrosion resistance and mildew resistance, fast heat dissipation and non-conductivity, and is an excellent raw material for textile industry and a necessity for national defense and fishery production.

Wulong Yangjiao Dried Bean

Yangjiao Dried Bean is a famous specialty in Chongqing. It is said that the natural spring water at the foot of Xiannv Mountain, the cool breeze of Wujiang River, hundreds of years of traditional crafts and the research results of nutrition and health care have finally condensed into this smooth and fragrant folk product. Sichuan flavor is the best in the world, and dried croissants are one of the representative delicacies in Chongqing. It has appetizing effects and is a must-have for home travel.

Dianjiang palm bamboo walking stick

The palm bamboo walking stick in Dianjiang, Chongqing is made of perennial palm bamboo, which is burnt, polished, polished and straightened into a pole; The buffalo horn is carefully selected, sawed, burned, filed and polished as a handle, and then connected with a silver welded copper turn needle bar and handle.

features: the product is tough and meticulous. Exquisite application, golden bamboo pattern, smooth and bright, simple color.

Sichuan long-snooker

is also known as Jiangtuan. Fish is full of fat, fresh and delicious, and has a good nourishing effect. "Ben Jing Feng Yuan" contains: "It can stimulate appetite, reduce bladder moisture, and patients can eat it without worrying about poisoning, and the food is also beneficial." In particular, its swim bladder is particularly thick and can be dried into a valuable fish belly, which has always been regarded as a treasure in dishes.

the stone chicken

is produced in Chengkou, Chongqing.

also known as pheasant, stone scale, Shi Wa and Echinofrog. Stone pheasant skin is thin and soft, dark brown, soft and tender, sweet and flat in nature, rich in protein, calcium and other ingredients, low in fat, easy to digest, and high in nutritional value. Eating it has the effects of clearing fire, improving eyesight, nourishing and fitness. Steaming, stewing, burning and frying are all acceptable. After cooking, the flesh is black and white, and the shape and color are very similar to black fungus. The food is smooth, sweet and refreshing, tender and delicate, fresh and pure.

Xiangshan honey cake

is produced in Zhongxian county, Chongqing.

Xiang

Legend has it that Xiangshan honey cake is related to Bai Juyi, a poet in the Tang Dynasty. When he was young, Bai Juyi had avoided chaos in the south of the Yangtze River and had more contact and understanding of social life and people's sufferings. He was once an official to a bachelor's degree in Hanlin. Because he wrote a letter to discuss politics, he offended your power and was demoted to Jiangzhou Sima, and later transferred to Zhongzhou as a secretariat. One day, when he was traveling incognito alone, he was tired of walking, so he strolled into a scone shop called Baji and bought two scones to satisfy his hunger, but they were very hard and unpalatable. Bai Juyi < P > asked, "It is said that Baji scones are quite famous, why are they of such quality?" The shopkeeper is a young man. He sighed and replied, "That was the fame of my parents. When I died, I was very young and didn't get their skills, so now I have < P > plummeted." After Bai Juyi knew this situation, he helped the young students to make a sweet and sweet honey cake. Since then, it has been welcomed by customers and has done business. Later, in order to commemorate Bai Juyi, the people of Zhongzhou named this cake "Xiangshan Honey Cake" with the nickname of "Xiangshan Jushi" in the poet's later years. Since then, it has been passed down from generation to generation and has become a popular name for Zhongxian people.

Its main raw materials are flour and honey sesame oil. The production method is: first, dough is made, and honey bees are added to knead it into embryos. Then, the pan is oiled and baked. The color is Huang Liang, the fragrance is overflowing, the entrance skin is crisp and fragrant, and the inside is soft and sweet, which is very popular among eaters.

cold rice cake

is produced in Chongqing.

The method of making

is divided into three steps: 1. Wash the glutinous rice clean, soak it in warm water for two or three hours, control the water to dry, put it in a rice cooker, steam it with strong fire, and then put the cooked rice in a rocky nest. Make it into a glutinous rice cake and cover it with a hot handkerchief. 2. Mix

sesame powder, honey osmanthus, white sugar and edible pink pigment to make sesame candy. Then fry the soybeans and grind them into powder for later use. 3. After the rice cake is placed on the chopping board to cool, it is divided into two halves, and the half is placed on the chopping board sprinkled with soybean powder, spread < P > and flattened into pieces, and the washed sand is evenly smeared. Cut the other half into pieces of similar size and thickness, cover them, then sprinkle sesame sugar on the noodles and cut them into pieces. It is characterized by good color and fragrance, soft and sweet glutinous rice, cool in the mouth and refreshing.

Shancheng Xiaotangyuan

Shancheng Xiaotangyuan is famous for its small size, thin skin and big stuffing, and sweet, smooth and waxy.

firstly, select glutinous rice with full grains, remove impurities and clean up the sediment, soak it in

clear water for 3-7 days. After the glutinous rice swells, stir it with clear water, grind it into powdered rice slurry with a stone mill, then hang the slurry in a white cloth bag and hang it dry for later use. Select fat and tender pig fat oil. Cut into granules. Stir-fry the cleaned black sesame seeds until the sesame seeds smell

, rub off the skin and grind the sesame seeds into powder for later use. The walnut kernel is soaked in boiling water, peeled, fried in pig, cooled and crushed. White sugar is crushed. Mix and knead the processed pork fat oil, white sugar powder and black sesame powder to make < P > cubes, then slice and sprinkle with walnut kernel, then cut into small pieces and knead to form the soup center filling. Knead the dried glutinous rice ball flour with a little water, knead the glutinous rice ball noodles thinly with the thumb, forefinger and middle finger of the left hand, and put the stuffing of glutinous rice ball in the middle of the

dough sheet with the right hand, knead and seal, and knead to form glutinous rice ball blank. Boil the water in the pot with a large pot. After the water boils, the glutinous rice balls are served. The fire should not be too big. Add cold water to adjust the water temperature at any time so that the water does not churn. After the glutinous rice balls come out of the water, they float a little < P > and can be served in bowls.

Yongchuan douchi

is produced in Yongchuan, Chongqing. Remove impurities from the screened soybeans, clean them, and soak them in clear water. When the soybeans swell, have no wrinkled skin and are slightly hard, put them in bamboo baskets and dry them in the sun. Then, cook the soybeans for 7 to 8 hours, stew them for 2 hours, then pour out the clinker to dissipate heat. To master the room temperature, send the clinker to a koji room for natural fermentation to make it ferment and cake. After Mucor grows out. Turn the fermented embryo up and down

once to promote uniform fermentation. The fermentation period is usually about half a month. The length increases or decreases with the temperature. Mature fermented embryos are decomposed into granules, and then mixed with salt, sorghum liquor, fermented grains, etc., and put into a jar for sealed preservation, and the finished product is obtained in half a year. Smooth and oily black, fragrant and loose, and the slag is sweet.

Fengjie Du Fu sun-dried dates

Fengjie was called Kuizhou in the Tang Dynasty, where Du Fu once lived and planted jujube trees, and there was a poem "Jujube in front of the hall

as a neighbor to the west", so it was named. The main raw material is Yangshan fresh jujube with white color and thick flesh, and the processing procedure is: soaking boiled jujube and then soaking it into blank rock sugar, boiling, purifying, boiling syrup, boiling honey, standing, drying and disinfecting. Its color is like amber, and its grain is like gold thread. It is crisp on the outside and moist on the inside, sweet and refreshing, and the slag is separated from the core.

mung bean flour

is produced in Shizhu, Chongqing.

mung bean noodles are made of mung beans, rice, green leafy vegetables, starch and vegetable oil

. When making, the mud and sand impurities in the beans are sifted and ground, and the grinding holes are filled during grinding to make them slightly broken, and then they are put into a container and soaked in clear water. The soaking time depends on the season: 1 day and night in winter and half a day in summer. Decanter

Remove the bean skin when removing water. Soak rice in clear water until it is powdered and has no hard core by hand, and decant it for later use. Wash and chop the green leafy vegetables, mix them with soaked watercress and rice evenly, then add a proper amount of water to grind them into pulp, and then add starch to the ground pulp and mix them evenly. Firewood is the best. When the pan is 31% hot, brush the pan with vegetable oil mixed with water, then scoop a spoonful of green soybean milk and spread it in the iron pan. When the mung bean skin is eight-ripe, turn it over and bake it for a while, take it out, put it on a

basket, spread it one by one, and then cut it into uniform noodles. When eating, first put the seasoning in the bowl, then put the chopped mung bean noodles into a colander, put them in boiling water for a few seconds, and then take them out and put them into the bowl to eat.

mung bean flour is soft and tough, with a light green color, a faint scent of beans and vegetable juice, rich in nutrition and cheap.

Youyang spicy beef slices

produced in Youyang, Chongqing. Beef is used as raw material, with salt, soybean oil, vegetable oil, koji wine, sugar, pepper and pepper, and local medicinal materials and spices are selected for seasoning according to the formula ratio. When making, the selected leg meat is boned and deboned,

cut into regular pieces along the fiber, rinsed with clear water, and blood and dirt are removed. Cook for 21 minutes and remove the original soup for later use. When the meat is cool, cut it into even pieces. All ingredients are put into the original soup and decocted to a certain concentration, then < P > beef slices are poured and cooked, and the juice is collected with slow fire. When the juice is dry, the cooked meat slices are taken out of the pan, and then the cold cooked meat slices are poured into the hot edible vegetable oil pan for frying. When the meat slices are crispy, they are taken out and cooled, and evenly coated with spices to obtain the finished product. The appearance is purplish red and transparent < P >, spicy and spicy, crisp and crisp, thin and not stuffed with teeth, long chewing taste, appetizing and tempting food, and long preservation period.

Yongchuan sausage

Wash the fresh pork with warm water, cut the lean meat into diced pork with the size of beans, and the fat meat

is about half the size of the lean pork, and then mix and marinate. Add salt, white wine, pepper powder, ginger powder and other spices to the meat and mix well. Can be poured into the selected and washed pig casing. When stuffing, needle the casing to expel air < P >, and tie 1 knots every 12 to 15 cm. Rinse the sausage with warm water, hang it on a bamboo pole, and bake it on a fire resistance for two days. When baking, it should be turned in time, and the temperature of the kang should be kept at about 611C to prevent oil from escaping. The processed

sausage should be dry, firm and elastic.