Xinxiang specialty 1: maosui wine
Maosui Liquor is a specialty of Yuanyang County, Xinxiang City, Henan Province. Maosui wine is made from high-quality Yuanyang rice, inheriting the traditional brewing technology of Lao Wuzan and combining modern technology. It is mellow and sweet, with endless aftertaste, and it is a good gift for entertaining guests. 1993 won the gold medal of Brussels International Boutique Expo. In 2006, two major flavor types and three major brewing bases of Maosui wine industry were put into production one after another, each of which met the needs of today's society with its traditional and unique brewing technology. In the long history of liquor brewing in China, although there are tens of thousands of brewing workshops, few of them really form distinctive styles and genres and are favored by consumers, and there are even fewer liquor flavors recognized by state authorities, mainly maotai flavor, strong flavor and faint flavor.
Xinxiang specialty 2: Huixian hawthorn
The cultivation of hawthorn in Huixian County began in the Kangxi period of Qing Dynasty, and it is one of the five major producing areas in China. It has the typical characteristics of round fruit, bright red fruit color, shiny fruit surface and prominent fruit points, and is suitable for fresh food, pharmaceutical products and deep-processed products. Hawthorn planting in huixian city began in the Kangxi period of Qing Dynasty, and it is one of the five major producing areas in China. Huixian city is located at the junction of Henan and Shaanxi, bordering Taihang in the north and Yellow River in the south. Every year, the autumn is getting stronger and stronger, and the trees in the northwest mountainous area begin to wither, and there are clusters of hawthorn fruits all over the mountain. Red hawthorn fruit not only brings the joy of harvest, but also brings gorgeous colors to the mountains. Locals like to call it "Mountain Red".
Xinxiang Specialty 3: persimmon vinegar, Huixian County
The history of brewing persimmon vinegar in Huixian can be traced back to the Warring States Period before 270 BC. According to legend, Lin Xiangru, a famous official of the State of Zhao, taught local people to graft wild persimmons, improve varieties and brew persimmon vinegar when he was young. Due to low-temperature fermentation, persimmon vinegar has low energy consumption and no waste gas, waste residue and waste liquid, which is the best project with low carbon, energy saving, no pollution and sustainable development. Persimmon vinegar produced by Zhao Yunhua Cave has pure taste and high acidity. After tasting, there is a soft and faint fruity fragrance. Whether it is seasoned in a pot or drunk as tea, it can make people feel refreshed.