The cuisines in Jizhou area include Jizhou Tianying Pepper, Jizhou Braised Cake, Jizhou Zanthoxylum bungeanum, pilose antler blood wine, Beizhang Huaiji mushroom and so on.
1, Jizhou Tianying Pepper: Jizhou Tianying Pepper is a series of Tianying Peppers and belongs to the cluster pepper type. There are 5 ~ 10 pepper fruits in each cluster, the pepper is 4 ~ 5cm long and the fruit diameter is about 1cm. Pepper is sharp as an eagle's mouth, beautiful in appearance, bright red, spicy and delicious. Jizhou Tianying pepper is rich in nutrition, containing vitamins B, C, protein, calcium, iron and phosphorus.
2. Jizhou Braised Cake: According to historical records, in the Ming Dynasty, Braised Cake began in Jizhou. In the old days, there was a tradition in Jizhou called "study when you are young and do business when you grow up". Some clever catering people in Jizhou, following the upsurge of business, have set up Jizhou Pavilion in Beijing, Tianjin and other places, making "Jizhou Braised Cake" settled down and gradually became famous.
3. Jizhou Zanthoxylum Market: Jizhou Zanthoxylum Market is located in the west of Zhoucun Town, Jingda Road, Heping Road and Shang Zhen Street, with a cross shape, with a total investment of nearly 30 million yuan. The project will be built by stages, and all of them will achieve "four links and one reach", with 70 stores/kloc-0, with a total construction area of 7,440 square meters.
4. Deer antler blood wine: Wine has a long history and many beautiful legends in China. In Lu Chunqiu, there is a record of "wine-making in different places in Xia and Yu Dynasties". There is also a beautiful talk about "Du Kang Brewing" in Shuo Wen Jie Zi. Gucheng Shengyuan brand pilose antler blood wine is based on the exclusive patented technology of collecting deer blood in vivo, with more than 1000 strong deer as the blood source, Weng sorghum as the wine base, pilose antler, ginseng and other fresh natural precious medicinal materials as the auxiliary materials, and is refined through repeated scientific processes.
5. Pleurotus ostreatus in Beizhanghuai Township, Hengshui City, 1986 began to cultivate Pleurotus ostreatus. After nearly 20 years' development, it has become the largest Pleurotus ostreatus production base in China, with North Zhang Huai as the center, radiating the whole city 1 1 towns and surrounding cities and counties such as Nangong, Xinhe and Weixian. 1999 was named "the hometown of edible fungi in China" by the Ministry of Agriculture, "the national edible fungi commodity base county" by the China Edible Fungi Association in 2000, and "Yuji" brand Pleurotus ostreatus was rated as "Top Ten Famous Brand" products in China.