Sucun sweet potato is a specialty of Sucun, Changqi Town, Wuchuan City, Zhanjiang City, Guangdong Province. Sucun's soil belongs to clayey soil, which contains many trace elements, among which the calcium compound is light, the rainfall is sufficient, the yield of sweet potato is high and the taste is unique.

About 6 kilometers northeast of Wuchuan City, there is a natural village-Su Village. Xiaodongjiang flows in the northeast of the village, and its tributary Sancha River also surrounds the village. Summer is hot and rainy, and winter is cold and dry. Five low "slopes" with an area of more than 8,000 mu, such as Yajiupo, Luoliaotangpo, Baishuitangpo, Wengzhongpo and Chetangpo, which are adjacent to Dongjiang, are flooded when the river rises and become lowlands when the water recedes. The villagers feel that it is a pity that this fertile land has been "abandoned". In the late 1970s, they built their nests, and the whole village, old and young, built dikes with mud and a 6-kilometer-long levee, turning these five hillsides into "artificial fields".

Because the "artificial field" has been submerged by the Xiaodong River for a long time, there is a thick layer of silt and no sand. Surprisingly, the soil on the slope of Baishuitang is completely scattered like sand when it meets water after drying. According to laboratory tests, the soil potassium content of "artificial field" is above 43%, which is an essential element for sweet potato growth.

People in Sucun began to grow sweet potatoes in "artificial fields" from 1978. At that time, they planted 40 or 50 mu in the high-lying areas of "artificial fields" and achieved success. 1982 planted 280 mu, 1995 exceeded 1300 mu. 20 12 years to 2800 mu.

Dongdao jackfruit is one of the top ten specialties in Zhanjiang.

This jackfruit thing makes me feel a little incredible. It has nothing to do with pineapples. Although it looks like durian, its charm is different. Durian is almost a demon, and jackfruit is as sweet as the sister next door.

The jackfruit on the streets of Guangzhou is getting more and more expensive, but on the streets of Zhanjiang, it is still very embarrassing in the fruit stalls in the streets. Ask a question, and Zhanjiang people will tell you that the jackfruit in Dongdao is the best.

In the villages of Dongdao, jackfruit is everywhere. On the streets and around the courtyard, fruits as big as rocks are scattered all over the floor, looming. When you walk into a yard, you can not only see the moving scene of a family sitting around eating jackfruit, but also tell you the rules of life that only they know, which jackfruit has the best fruit, which jackfruit has the most pulp and which day is the best time to eat jackfruit. ...

Many Zhanjiang people compare jackfruit to the "sugar jar" in their hometown. These big fruits growing in the front and back of the house are not just sweet toys for the old people to hold their grandchildren. As the children grow up, this sweetness with strange fragrance finally condenses into homesickness.

3. Zhanjiang Top Ten Specialty: Anpu Ji Bo Cooking.

Cooking with a dustpan (rice begging) is famous for using a dustpan made of bamboo sticks as a container, and then putting the rice flour ground into a paddle in the dustpan, and gradually adding it after one layer is cooked, generally more than three layers. After the rice noodles are fully cooked, they are cut into cubes with a knife to facilitate diners to eat. Finally, put sesame oil, sesame seeds and garlic paste (that is, garlic chicken oil) on the surface and dip it. The entrance is delicate and elastic, but some people are not good at it because garlic has a aftertaste. Therefore, sesame oil boiled with peanut oil can be simply put, and the flavor remains unchanged.

Rice, raw flour, clear water, cooked sesame, peanut oil, soy sauce, Chili sauce and garlic are used as raw materials. Method: Wash the rice, soak it in clear water for 3 hours, pick it up, put it in a stone mill and grind it into rice slurry while adding clear water, add a proper amount of raw flour and mix well, and make it into rice flour slurry after fine particle struggle; After the water in the steamer is turned on, pour the rice flour slurry into a tray or a small dustpan several times for steaming. How to eat: in summer and autumn, cut the dustpan into small squares and sprinkle with sesame or garlic, soy sauce and peanut oil; In winter and spring, cut the dustpan into small squares and fry it with Chili sauce. Features: white, soft, smooth, cool and salty. Function: Tonifying the middle energizer, benefiting qi, relieving annoyance and quenching thirst. This kind of snack, especially from Anpu and Hengshan, is delicious.

The natural mountain spring of the top ten specialty cactus in Zhanjiang.

The spring eye of cactus natural spring is located halfway up the mountain, with fresh air and no pollution. Spring water gushes from the granite fault zone at a depth of more than 0/000 meters underground/kloc-,with stable water flow and no rain for a long time. It is a rare natural spring with high quality metasilicate.

Cactus Beverage Company invested in introducing advanced production line equipment, adopting scientific water treatment technology and filling in high-standard aseptic workshop. With scientific technology, advanced equipment and strict management, cactus natural mountain spring water has become a high-quality, healthy and safe natural beverage, which not only effectively retains the beneficial components in the water, but also meets the national hygiene standards.

Braised pork in Shijiao is one of the top ten specialties in Zhanjiang.

Pork skin pork belly1000g, pickled cabbage 200g.

Seasoning: 20g soy sauce, 1000g clear oil (about 50g).

Exercise:

1. Scrape the pigskin clean, put it in a cold water pot, cook it over high fire until it is 80% cooked, take it out, wipe off the moisture on the skin with a clean cloth, and apply soy sauce while it is hot.

2. After the pan is on fire, pour the clear oil and heat it to 80% heat. Put the pork belly skin down into the pot and fry until it is dark red. Take it out to dry. Put the skin down on the chopping block, cut it into large pieces 7 cm long and 2 cm thick, and cut it with a knife in the middle. Don't cut off the skin.

3. Put the meat neatly into a bowl of meat, put the sauerkraut on the meat, pour the soy sauce evenly, steam it in a steamer for about 30 minutes until the meat is soft and rotten, and take it out and buckle it on the plate. A plate of steaming and delicious braised pork with stone horns is ready. Bite it in your mouth, and a layer of fragrant lean meat spurts out their essence, which is delicious to mix together.

Six pigeons in Xianglou, the top ten specialty in Zhanjiang.

Gexianglou Gourmet House is a good place to eat pigeons. In 2000, he sold squab in Jianxin East Road, xiashan district, which was very popular with diners. In 2006, it reopened at No.33 Yuejin Road, Chikan District, selling all kinds of cooked pigeons, such as: golden roasted pigeon, braised crispy pigeon, secret carved pigeon, lotus fragrant roasted pigeon, roasted pigeon, etc ... There are many cooking methods for pigeons in Gexiang Building, among which the golden roasted pigeon is not greasy, crispy and delicious. Braised crispy pigeon skin is crispy and tender. Carved pigeons are made of Shaoxing wine, which is fragrant but not greasy ... At the food festival in 2008, roasted pigeon with gold medal was deeply loved by diners.

7 Raw pork in Peng Zhen Town is one of the top ten specialties in Zhanjiang.

Tang Peng Zhensheng pork is a famous local flavor snack, and won the Best Tourism Food Award in Lianjiang City in 2003.

Raw pork is selected from local farmers, and young pigs are fed in free-range mode, with coarse feed from farmers as the main feed, and hormone feed is not added in the feeding process to ensure the purity, flavor and health care of raw pork. Before making raw pork, clean the selected pork, cut it into pieces, stew it thoroughly, stew soy sauce, fermented bean curd and other ingredients with strong fire for ten minutes, then simmer it slowly to taste, and serve it with sauerkraut. Raw pork is delicious, sweet but not greasy, rich in nutrition, and it smells mouth-watering. Tang Peng raw pork is authentic pork made by Master Huang Zhisheng.

8 Zhanjiang Top Ten Specialty Lianjiang Rice Porridge

Ancient literati praised porridge. In the Northern Song Dynasty, Zhang Wenqian wrote The Story of Porridge: "Zhang Anding eats a big bowl of porridge every morning. When the stomach is empty on an empty stomach, it will use grain gas, and tonic will not work. Extremely soft and greasy, compatible with the stomach. It is the best diet. " Monk Miaoqi said, "Monks in the mountains will have a kind of porridge, which is very important. If they don't eat, they will feel dry and thirsty all day. " Cover can calm stomach qi and promote fluid production. Today, I advise everyone to eat porridge every day, thinking that it is very important to keep fit, and they will laugh. Generally speaking, there is nothing profound and difficult to understand about supporting life and seeking happiness, just between sleeping and eating. "In the past, Yangjiang people ate rice porridge every meal, not because they were poor, but because they couldn't afford it. Therefore, others say that poor days are "close to the world", while we call them "close to porridge". If an old man can't enjoy his old age, he can only sigh "eating frozen porridge when he is old"

There is a difference between porridge made of rice porridge and Guangzhou in Lianjiang. Guangzhou porridge and rice are cooked into paste, which we call "mosquito wings". Lianjiang went to the rice porridge and cooked the rice, which is closer to what people call "porridge".

Lianjiang was born in rice porridge and is famous for its smoothness, refreshing taste and thirst quenching. When the porridge is boiled with first-class refined white rice until it is not raw or rotten, it is rushed into the cold boiled water tank cooked in advance to make the porridge granular, and the porridge water is brewed clearly, so that it does not stick to the teeth. In summer, restaurants specializing in rice porridge generally include dried bitter gourd, dried cucumber, dried radish, sweet garlic, peanuts, cooked duck eggs, Chili sauce, water spinach and pickled lemon diced. High-grade beef jerky, fresh fish with olives, red-cut whales and white-cut chicken are also available.

9 Xuwen roasted whole lamb is one of the top ten characteristics of Zhanjiang.

Xuwen people like to eat sheep. Sheep is not only a daily food for the people, but also a good medicine for strengthening the body and preventing minor illnesses. If you have a hot sore in your mouth, someone will tell you that there is no harm in eating a bowl of mutton porridge. If you urinate too much at night and your bones are weak, someone will advise you to eat more mutton.

Xuwen mutton is the top grade of meat, fat but not greasy, thin but not firewood, crisp and soft skin, full of fragrance but no mutton smell. Many people who hate the smell of mutton eat mutton when they arrive in Xuwen. Xuwen roast whole sheep is a must.

10 Gao Qiao longan, the top ten specialty in Zhanjiang.

Longan is a famous specialty in southern China. Gao Qiao longan is sweet, refreshing and nutritious. According to the analysis, Gao Qiao longan contains vitamin C 68.7- 144.8mg per 100g fruit, protein 5g, and sugar 10-20%. Gao Qiao longan also has the effects of nourishing the heart, strengthening the spleen, enriching blood and nourishing children. The main varieties of longan in Gao Qiao are Yellow Shell Shijie, Chuliang and Gushan No.2. The town plans to plant 3,268 mu with an annual output of about 356 tons.