Specialty country free-range Tu Shan sparerib
Baking technology of treasured rice in private cuisine
The thick fragrant rice penetrated into the bone marrow.
The aroma is tangy and original.
Delicious nutrition will not make you fat.
(ribs are more delicious, crispy and memorable. )
The pastoral style of "picking chrysanthemums under the east fence and seeing Nanshan leisurely" represents the true pastoral taste of nature.
Authentic original ecological farm dishes, rural private cuisine skills, original rural cuisine and rural flavor, this is the rural kitchen!
Pingnan Black Tea Pingnan Gongfu Black Tea: Hong Jiu Gongfu Black Tea is mainly produced in Jiufeng Mountain Range and mainly produced in pingnan county. It is located in the middle of Jiufeng Mountain Range in the northeast of Fujian Province, bordering Jian 'ou City and Zhenghe County in the north and Jiaocheng District in Ningde in the east. The county covers an area of 147 1 km2, with an average elevation of 830m, an annual average temperature of 15- 17℃ and an annual rainfall of 1700-2300mm, which belongs to a subtropical maritime monsoon climate. Pingnan has beautiful mountains and rivers, beautiful scenery, rich products, lush forests, abundant rainfall and fertile soil and water. In spring and summer, the fog is deep and the clouds are high. It has obvious climate characteristics of Zhongshan, and the geographical environment is very suitable for growing tea. Most of the tea planted in China is local tea. Due to the high terrain and less pests, the tea produced has good quality and good ecology, and the tea production and tea making has a long history. It was once the main tea producing area of Beiyuan tribute tea and Tianshan tribute tea.
Hong Jiu Gongfu black tea is collected from the buds, leaves and tender stems of Yunwu tea tree in Pingnan. After withering, twisting, fermentation, drying and other processes, the primary tea is made, and then it goes through three processes and six procedures to make the finished product. Kung fu black tea is characterized by compact, thin and straight shape, moist color and unique mountain rhyme, which has become the basic foundation of vulture red kung fu black tea. According to the picking season, the grades of Hong Jiu Kung Fu black tea are divided into: Imperial Tea, Zun Tea, Li Tea, Grade I, Grade II and Grade III. The following are distinguished from the characteristics of season, appearance, aroma and taste, water color and leaf bottom.
Yu Ming raw materials: fresh leaves of Wuyun tea in Pingnan Mountain before Qingming are used as raw materials, and the next day after Qingming, the output is very small; Technology: traditional technology, fine processing and selection; Appearance: exquisite and neat, with a bud and a leaf as raw materials, with obvious tenderness, tapering and moist color; Aroma and taste: good taste, high aroma, fresh and sweet taste, unique mountain rhyme, forming a unique "vulture red" style; Water color: golden and shiny; Bottom of leaves: tender leaves, bright colors, neat and beautiful.
Zunming raw materials: fresh leaves of Wuyun tea in Pingnan Mountain from Qingming to Grain Rain are used as raw materials, with less output; Technology: traditional technology, fine processing and selection; Appearance: exquisite and neat, with a bud and a leaf as raw materials, tender and sharp, dark and moist in color; Aroma and taste: good taste, high aroma, fresh and sweet taste, unique mountain rhyme, forming a unique "vulture red" style; Water color: golden and shiny; Bottom of leaves: tender leaves, bright colors, neat and beautiful.
Li Ming's raw materials: fresh leaves with one bud and two leaves are used as raw materials, and the yield is more; Technology: traditional technology, fine processing; Appearance: the rope is thin and neat, tender and tender, with neat length and moist color; Aroma and taste: the aroma is mellow, tender, fresh and sweet, with a unique "vulture red" alpine rhyme style; Water color: red and bright; Leaf bottom: Bud leaves are less than plum tea, and the color is bright.
Pingnan ethnic black tea: "Pingnan ethnic" black tea has a long history and exquisite production technology. As early as the Qing Dynasty, there was the production of "Waishan race" black tea, and since the middle of the Qing Dynasty, an independent system of production, supply and sales of ethnic black tea has been formed. Pingnan County has an average elevation of 830 meters, and the climate is warm and humid, which is very suitable for the growth of tea, and the natural quality of tea produced is good.
Pingnan's small seed strips are compact, with obvious external fragrance, bright amber soup color, sweet entrance and obvious fruity and floral fragrance. Among them, Pingnan race produced by Green Square Tea Factory is deeply loved by tea drinkers at home and abroad, occupying a place in Fujian black tea market, and it is one of the popular varieties of Pingnan authentic specialty.
Pingnan Shanyun Green Tea Green tea is also called non-fermented tea. Tea leaves are made from suitable new shoots of tea trees through the processes of deactivation, rolling and drying. Its brown color, brewed tea soup and leaf bottom are mainly green, hence the name.
The characteristic of green tea is that it retains more natural substances in fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, and the loss of chlorophyll and vitamins is less, thus forming the characteristics of green tea "Tang Qing with green leaves". The results of scientific research show that the natural substances in green tea are not as good as those in other teas. Green tea is the most famous product, which is not only rich in fragrance, excellent in quality, but also unique in shape, and its value ranks first among all kinds of teas.
Summer Lentinus edodes Pingnan is "the hometown of summer Lentinus edodes in China", and the fragrance of summer Lentinus edodes floats all over the world. In recent years, summer mushrooms in Pingnan, out-of-season vegetables, fruits and flowers all produce summer mushrooms in pingnan county.
Develop rapidly. The county planted 30 million bags of summer mushrooms, 50 million bags of flower mushrooms, more than 5,000 mu of out-of-season vegetables, and 6,543,800 mu of oil, seedless persimmons and millet. At present, there are more than 300 large and small mushroom fresh-keeping factories, with an annual output of more than 6,000 tons and foreign exchange earning of 65,438+200,000 US dollars. Pingnan has become the largest mushroom preservation base in China, and characteristic agriculture has begun to take shape. In addition, Longtan common wine, a specialty of our county, is made of high-quality glutinous rice and refined by traditional folk techniques. It has the effects of warming yang and tonifying kidney, enriching blood and strengthening the body, and is favored by consumers.
Huizelong Wine (Longtan Old Wine): It is a well-known Pingnan old wine with a history of family workshops for hundreds of years, and its technology is quite famous. At present, Fujian Huizelong Liquor Co., Ltd. has been established by Shanghai merchants' investment of100,000 yuan, forming a corporatized and large-scale production.
Kiwifruit, also known as soft jujube and dog jujube, is a vine fruit tree. Kiwifruit is delicious, unique in flavor, sweet and sour, and rich in nutrition. The pulp contains many vitamins and is called the king of fruits.
Oil-in-oil milk, also known as milk plum and peach-shaped plum, is a variety of plum, yellow-green, with excellent quality, thick meat, crisp quality and sweet taste. The weight of a single fruit is 80-120g, the kernel is 2-3g, the edible rate is over 96%, and the soluble solids 12%. The maturity is in late July. It begins to bear fruit in 2-3 years, the average yield per plant is 50- 100 kg, the economic life is 30-40 years, and the adaptability is wide. Wherever peaches and plums can be planted, they can generally be planted.
Special snack
Let's raise the field native loach in clear water for three or four days, wash it, cook it in clear water until it is half cooked, remove the head and internal organs, put it in the pot, and add seasoning oil, salt, shredded ginger, distiller's grains, etc. Boil it into soup for later use. Turn the wok paste with cooked oil over low heat, slowly add the soup, then add appropriate amount of snail parsley, pepper, monosodium glutamate, old wine and chopped green onion, and cook for three or four minutes. Quench thirst and eat. After eating, it has an endless aftertaste, which is a good point for entertaining guests. The autumn pot is the most famous in Shuangxi Town.
Mishao rabbit farm seed farm
The color and taste are good, the shiny rabbit skin is beige, the rabbit meat overflows with rice fragrance, and it drools before eating. When guests arrive in Shoushan, Pingnan, they will definitely taste the roast rabbit with rice. The color and smell are good, the shiny rabbit skin is beige, the rabbit meat overflows with rice flavor, and it drools before eating. The production technology of rice roast rabbit is very unique. First put the rice in the iron pot, and then support the slaughtered rabbit with a bamboo frame. Then, set a low fire, let the pot temperature slowly dry most of the water in the rabbit meat, and at the same time, the rice flavor gradually penetrates into the meat. When eating, cut the roast rabbit into small pieces and fry it with ginger, onion, garlic and shredded taro. In addition, Shoushan also has special creative techniques such as "intestines in the intestines", which enriches the food culture.
.
A handful of snow local specialty "Yangmeiniu" beans are stuffed and glutinous rice steamed into skin, which looks like a mass of snow and is very popular among guests.
Yuanyang noodles are amber in color, greasy and elastic in texture; Stir-fried is not mushy or broken, and the food is smooth and tender. "Yuanyang noodles", commonly known as "bitter bamboo noodles", are amber in color and greasy and elastic in texture; Stir-fried is not mushy or broken, and the food is smooth and tender. According to legend, in the late Tang Dynasty, Pingnan people could make it. They collect wild oak fruits, shell them, soak them, bleach them to remove bitterness, grind them into pulp, dry them in the sun, cook them, and cut them into thin strips, which become "bitter cone noodles". From the late Tang Dynasty to the 1980s, Pingnan people used it to satisfy their hunger and alleviate the food shortage. After that, with the improvement of people's living standards, the concern for health and the change of diet concept and structure, the "bitter noodles" made of pure natural wild fruits naturally became a popular green fashion food. According to experts' appraisal, the "bitter vertebral surface" is cool and detoxifying, and is rich in amino acids, iron, copper and other trace elements; Moreover, practice has proved that stewing ribs with "bitter vertebra noodles" and houttuynia cordata is not only delicious, but also an excellent medicinal diet for treating hemorrhoids, tooth decay and hypertension. Therefore, the value of "Bitter Spine Noodles" has doubled and it has become one of the top hotel restaurants. Later, an old provincial leader came to Pingnan and praised it after tasting it. Because it is a specialty of Yuanyang's hometown and it is said that "bitter fruit" is Yuanyang's favorite food, it was renamed "Yuanyang noodles". "Yuanyang Noodles" won the "Special Award" in the "Mindong Flavor Snacks Exhibition".
The flat meat made by the traditional cooking technology of international flat meat has crisp and sweet stuffing, thin skin, flexibility and smoothness and pure color. Toutou Village is Pingnan County's Toutou Pingrou.
Pingnan County is a famous hometown of books in history, and its special snacks are also famous both inside and outside the county, especially the exquisite flat meat. The flat meat produced by the traditional cooking technology in this village has crisp and sweet stuffing, thin skin, flexibility and smoothness, pure color, and a variety of condiments, which are fragrant and unique in flavor.