Fermented rice balls: High-quality white glutinous rice is soaked in water, ground and processed into glutinous rice flour, and the ground glutinous rice flour is kneaded into balls for later use. After the white glutinous rice is steamed, it is mixed with yeast in a certain proportion, and in a few days it will become a fragrant, sweet and waxy wine. Boil the water and put it in a small round. When it floats to the surface, add the fermented grains, sugar and egg paste, and stir well to thicken. Put it in a bowl and sprinkle with osmanthus.
Cicheng rice cake
It has a production history of hundreds of years, and is famous for its exquisite materials and fine production. After washing with high-quality late japonica rice, soak it in water for 3-4 days or a week, grind it into powder with water, and press off the water until it is dry but not wet. After crushing, put it in a steamer and steam it thoroughly, or cook it or roll it into a strip-shaped rice cake with uniform size.
How to eat rice cakes: cook, stir-fry, fry, stir-fry and make soup. And both salty and sweet are suitable. For example: fried rice cakes with sugar. There is a folk saying that "sugar is fried, fried, and the corners of the mouth are blistered." Another example: shepherd's purse rice cake. There is a saying in the folk proverb: "Stir-fried rice cakes with shredded pork and shepherd's purse, and the Kitchen God and Bodhisattva reach out". Also: Juice rice cake soup is delicious and is a must-have food for every household on New Year's Eve. There are many cooking methods, including dozens. In the past, the storage conditions were not good, so many residents sliced the rice cakes and dried them, and then soaked them in water for two days. Some people can keep fresh for several months by soaking in water in batches.
There is a folk saying in Ningbo that "rice cakes are rising year by year, and this year is better than last year". People also use rice cake printing plates to press it into the shapes and appearances of "Five Blessingg", "Liubao", "Money" and "Ruyi" to symbolize "auspiciousness" and "good luck". Others are made into small animals such as "Jade Rabbit" and "White Goose", which constitute the perfect combination of content and form in the true sense.
Lou Mao Ji Xiang gan
Xianggan is a kind of bean food that Ningbo people eat most often, and they like it very much. Hunan and Jiangxi, which are produced in Loumao, Ningbo, are the most famous and have long been popular. Lou Maoji has a history of more than 300 years.
According to legend, Lou's first set up a tofu workshop to make tofu, bean sprouts, vegetarian chicken, Melaleuca, oily tofu and dried incense. One year, Lou Maoji's boss took in a critically ill old man from other places. Before he died, the old man thanked his boss for his kindness and taught him the secret recipe of refined dried incense. According to the secret recipe, Lou Yu produced aromatic dried fruits with good color and fragrance, and became famous from then on.
Lou Maoji is well-made in Hunan and Jiangxi, and it is made in strict accordance with the procedures. Used soybeans need to be cleaned of silt and impurities, then soaked at room temperature for 6- 12 hours, which is suitable for grinding without wrinkling, and then milled, beaten, diced and overpressure, and then entered the baking stage. Baking is the most important process. You need to use the best bean paste and high-grade soy sauce, light sauce color, add appropriate amount of cinnamon, small eggplant and other accessories, cook in the pot, and stew in the pot overnight. Cook it again the next morning, let it cool, and then brush it with sesame oil. Small cars should use sesame oil, which is particularly fragrant. The dried incense made by this method is Huang Liang in color, square in block shape, tough and soft in quality, salty and fresh in taste, delicious and delicious.
Lou Maoji, Hunan and Jiangxi can make all kinds of dishes, which can be cold, stir-fried and fried. After being made, it is delicious, cheap and nutritious, and is deeply loved by urban and rural people.
Fenghua taro
Fenghua taro "ran through the three customs and six docks and ate Fenghua taro". People are proud of eating Fenghua taro, which shows that this taro is extraordinary. Fenghua taro is rich in starch, fragrant and delicious, which can be used as a staple food and snack, and can also be used as a "ribs taro pot" to become a special dish.
Taro is native to the tropics. According to Fenghua County Records, planting began in Song Dynasty and has a history of more than 700 years. Fenghua has a lot of sandy loam and alluvial soil on both sides of mountains and rivers. Its suitable soil conditions and groundwater level have solved the contradiction of "being afraid of both water and drought" during the growth of taro. The warm and humid climate can promote the growth of taro, and the temperature difference between day and night in autumn is large, which is beneficial to the expansion of mother taro and the accumulation of nutrients, thus making Fenghua taro a traditional specialty of Fenghua. The cultivation of taro in Fenghua not only has a long history, but also has many varieties and large scale. Varieties are red taro, black foot base, yellow powder base, taro and so on; Fenghua taro is a kind of red taro, which is mainly distributed in Xiaowangmiao, Xikou, Da Qiao, Xiwu and other towns. At present, it has been extended to the whole city, with a planting area of 25,000 mu and a total output of 60,000 tons.
Fenghua taro is a traditional excellent pollution-free agricultural product in Fenghua and Ningbo. Taro is nearly spherical, brown in appearance and pink at the top, weighing more than 1 kg, and the largest can reach about 2.5 kg. Its quality characteristics are mainly characterized by large skin, fine meat powder without gluten, waxy and delicious. Taro can be eaten in a variety of ways, each with its own flavor, which can be roasted, steamed, eaten raw, fried, cut into white, poured in soup and boiled frozen. If it is baked and steamed, it is fragrant and powder like chestnut; If you cook soup, it will be as smooth as tremella and as glutinous as glutinous rice balls. Fenghua taro is not only delicious, but also a healthy food with rich nutrition and no pollution. According to Kuliger's research, in fresh taro bulbs, water accounts for 82.25%, fat accounts for 0. 14%, protein 1.78%, nitrogen-free extract 14.04%, crude fiber 0.64%, ash 0.88% and Li Jialu 662. In dry matter, fat accounts for 0.8%, protein 10. 18%, nitrogen-free extract 80.32%, Li Jialu 3785. According to amino acid determination, Fenghua taro contains 18 kinds of amino acids, of which 1 1 kinds of amino acids account for more than 0.5%, and the aspartic acid content reaches 1.445% at the highest (see the attached table for details). The unique quality of Fenghua taro makes it enjoy the reputation of "going through three customs and six docks and counting Fenghua taro". 1992 Fenghua taro was rated as an excellent product at the first agricultural fair in China. 65438-0996 Fenghua was jointly named "Hometown of Taro in China" by the State Council Development Research Center, China Agricultural Society and China Specialty Newspaper. Nowadays, Fenghua taro has become a necessary dish for banquets. Duck taro, chicken taro, gourd taro and yellow croaker taro are well known.
Xidian oyster
Xidian Oyster is a delicious dish called "sea milk", which is a traditional fist product in Ninghai County, and its annual output generally accounts for about 30% of the total aquaculture output in the county. Mainly along the Tiejiang River and Huangdun Port at the bottom of Xiangshan Port, the area and output account for more than half of the county, so it is known as the "hometown of oysters". Oysters, commonly known as oyster yellow, are called pleated oysters. Shells are small, thin and brittle, mostly triangular. Oyster is a kind of seafood with high nutritional value and delicious meat. Every 100g of oyster meat contains protein 10.8g, fat 2.24g, vitamin A, phosphorus, iron and other nutrients. Entering the hometown of oysters, the coastal oyster columns are like forests, the coastal oyster sheds are connected together, and the oyster shells gather in the mountains. The skillful oyster picking skills of coastal women make people stop and linger.
Ninghai tea
Ningbo Wanghai Tea Industry Development Co., Ltd. is a county-level agricultural leading enterprise. The registered capital is 6.5438+0.5 million yuan, mainly engaged in the production and sales of tea. The company has a compact, semi-compact, loose and pollution-free alpine tea garden of 5,000 mu, directly under the tea production plant of 654.38+0.500 square meters, and a complete set of primary and secondary processing lines for famous tea and green tea. The annual output of Wanghai tea is 30 tons, and Wanghai organic tea 15 tons. The company advocates green production methods and takes the lead in organic tea production and planting management. At present, it has passed the certification of 400 mu organic tea garden of National Organic Tea R&D Center. Welcome customers at home and abroad to visit our company and cooperate sincerely to create a better future.
Wanghai Tea was founded in 1980, and was successfully founded in 1984. Wanghai tea is produced in the remnant vein of Tiantai Mountain in National Forest Park, the top of Nanxi Hot Spring Mountain in Ninghai and the thousand meters high mountain in Wang Haigang. There is no pollution here all year round. On a clear day, you can see the masts in the East China Sea.
Clouds and mist moisten Wanghai tea, which combines the essence of heaven and earth. It is exquisite and delicate in appearance, green and dripping, with lasting aroma, fresh and sweet taste, clear soup color, blossoming leaves and dripping green. In particular, its dry tea is green in color, its soup is green in color and its leaves are green in bottom, making it unique among many famous teas. Alpine cloud tea with distinctive and unique style. Since 1984 won the Zhejiang Famous Tea Certificate, it has won numerous awards at home and abroad. In Bangkok, Thailand, 1993 won the silver award of China High-quality Agricultural Products Exhibition, 1995 won the gold award of the second China Agricultural Expo, and 1998 won the silver award of Zhejiang Provincial Government for high-quality agricultural products. In May, 1999 Wanghai Tea was identified as the designated tea for' 99 Zhejiang Investment and Trade Fair and the recommended product for Ningbo tourism. In June, it won the first prize of the third "China Cup" national famous tea appraisal; in June, it won the' 99 international famous tea gold medal of the second China International Tea Expo, which was identified as the designated tea by the General Assembly; in February, it was recognized as the first batch of agricultural famous brand products in Ningbo.
Selenium-enriched fragrant fish
Fragrant fish is a traditional specialty of Ninghai, which is produced in the environment where fresh water and salty tide meet. This fish is very small. Adult fish are mostly 10-20cm long and weigh 50-75g. Its meat is tender, oily and fishy, and its surface color is bright. It has enjoyed a high reputation since ancient times, especially Panxi fragrant fish. According to legend, Emperor Qianlong went down to the south of the Yangtze River and ate fragrant fish in Fuxi. He thought it was delicious and took some with him when he left. Since then, fragrant fish has become a tribute in Fuxi. In addition to eating, fragrant fish can also be used as ornamental fish. 1992, businessmen from Taiwan Province province came to our county to catch this fish.
Fenghua peach
Peach has a history of more than 500 years in Fenghua, and is known as "the treasure of Yaochi". The State Council Development Research Center named Fenghua as "the hometown of peaches in China", and Fenghua peaches can be called a national famous fruit.
Fenghua peach "Yulu" is the best, Yulu has two plants in the morning and evening, and Yulu has the best late ripening, which ripens from July to early August every year. You Rutao is soft and juicy, also known as "Yulu with nectar", and it is full of fragrance. Fenghua peaches are mainly produced in Changting, Xikou and Wangxiao Temple.
Watermelon with big eyes
Dayan Town, located in the southwest mountainous area of Fenghua City, belongs to the subtropical monsoon climate zone, with four distinct seasons, warm and humid, abundant sunshine and fertile soil, which is very suitable for watermelon planting. Watermelon with big eyes has the advantages of sweetness and freshness. It is sold in Fenghua, Ningbo, Shanghai and other places and is well received by consumers.
Watermelon has been planted by Dayan farmers for many years, and watermelon has become an important source of income for Dayan farmers. This year, the town has planted 2,000 mu of watermelon, mainly distributed in 36 villages including Shanmen, Zhutouling, Baikeng, Zhangjia, Fengshuling, Zhao Ao, Dayan and Houfan. At present, watermelon is growing well and is expected to be listed around beginning of autumn. The total output of the town is more than 3,000 tons, and the estimated output value can reach 6 million yuan.
In recent years, with the rise of benefit agriculture, Dayan Town Government has focused on developing mountain watermelon production. The main leaders of the town party and government and the technicians of the municipal agricultural technology extension center joined hands to establish a demonstration base of watermelon quality and high yield in Shanmen Village, guiding farmers to develop melons through science and technology and gradually developing into efficient agriculture.
In order to solve the worries of melon farmers, the town organized a farmer sales team consisting of more than 100 people to expand sales channels. With the correct guidance and support of Dayan Town Government and Agriculture Bureau, Dayan's alpine watermelon is developing in the direction of high quality and high efficiency.
First, cultivation technology is scientific.
Invite professors from Zhejiang University and local agronomists to give on-site guidance, make full use of natural conditions, and adopt organically grown, pure green and healthy food; All-light cultivation grafting technology, nutritious seedling raising, reasonable fertilization and artificial pollination are adopted, with high fruit setting rate and round fruit shape.
Second, the varieties of watermelon are excellent.
Dayan Town has changed the situation that new varieties such as Hongbao dominated the world in the past, and introduced many excellent varieties from Taiwan Province Province and other places. At present, the cultivated varieties are Xinyi, Xiaolan, Baofeng, Huaguan, Jinlong, Feng Guang, Black Beauty, Zhemi and Zhengza. Small fruit 1-3 kg, big fruit 4-8 kg.
Third, natural conditions are superior.
Dayan Town is located in the mountainous area, and the watermelon planting area is about 500 meters above sea level, and it is all hillside, with sufficient sunshine and large temperature difference between day and night. The sugar content of watermelon is 2% higher than that in plain area. The soil in the cultivation area is loose, the acidity and alkalinity are moderate, the drainage is good, the content of available potassium, calcium, iron and magnesium is high, the fruit has comprehensive nutrition, the taste is particularly sweet and crisp, and it is resistant to storage and transportation.
Author: Black and White Impression 2006-1-1222:16 Reply to this statement.
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1 1 Reply: Ningbo specialty with small features.
Chang Jie razor clam
The strip beach is vast and fertile, and the razor clams produced are particularly fat. Therefore, razor clam enjoys a high reputation. The meat of razor clam is delicious and has the reputation of "Xi Shi Tongue", "Bride's Arm" and "Tangseng Meat". Song Dynasty's "Ninghai County Fu" called it "the bride's arms are graceful and concise". Razor clam is a traditional fist product in Ninghai, accounting for more than 45% of the total output of mariculture in the county. Razor clam is mainly eaten fresh, and can also be processed into dried razor clam, razor clam oil, frozen razor clam meat, etc. Frozen taro meat is exported to Japan. In the 1980s, Japanese businessmen named the frozen meat exported from Shanghai Port as the meat, and the Ministry of Foreign Trade organized the processing of the meat for export. 1985 at the first national aquatic products fair, Ninghai dried oysters were rated as excellent products.
Author: Black and White Impression 2006-1-1222:16 Reply to this statement.
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Reply 12: Ningbo specialty with small features.
Sanbei lotus root soup
With the same name as Sanbei Crisp Sugar, it is a local specialty food in Ningbo, which was once a tribute to the imperial cuisine. Sanbei lotus root silk sugar is produced in Cixi. There are black sesame seeds or white sesame seeds outside the column, which are crisp and sweet and have a unique flavor.
Author: Black and White Impression 2006-1-1222:17 Reply to this statement.
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Reply 13: Ningbo specialty with small features.
Sanbei bean crisp sugar
It is a traditional famous spot in Ningbo, famous in Jiangsu, Zhejiang and overseas. Sanbei crisp sugar production has a long history, and it was first produced in Lubu Town, Yuyao more than 100 years ago. Crispy bean candy is rich in nutrients, including protein, carbohydrates, calcium, phosphorus, iron, carotene and other nutrients, which can keep the characteristics of fragrance, sweetness, crispness and looseness for a long time. At present, Lubu Town in Yuyao, Shenshiqiao in zhouxiang town in Cixi and Shenyang Tourist Food Factory in Ningbo are the main producing areas and production enterprises.
Ningbo tangtuan
Formerly known as Yuanxiao, according to textual research, Ningbo Tangtuan began in the Song and Yuan Dynasties and has a history of more than 700 years. It is made of first-class glutinous rice, which is rich in local area, ground into powder and stuffed with delicate and pure white sugar, black sesame seeds and high-quality pig fat. It is fragrant, sweet, fresh, smooth and waxy. Bite open the skin, fragrant and glutinous, fresh and delicious, making people famous at home and abroad. In Ningbo, on the morning of the first day of the first month, every family, men, women and children will eat jiaozi in Ningbo to show joy, reunion and good luck. Some overseas Chinese always like to eat bowls of jiaozi during festivals to express their homesickness. From 1982, Ningbo Tangtuan became the first snack variety exported overseas by Zhejiang Province. 1997 was selected as a famous snack in China.