Ningbo specialty one: Sanbei soybean crisp candy
Sanbei Crispy Sugar is a local traditional name in Ningbo, Zhejiang Province, which has a long history and was founded in the Qing Dynasty. Sugar powder, cotton oil, maltose, cooked flour and soybean powder are selected as the main raw materials. After careful production through multiple processes, they are packaged in paper with angular edges and corners, uniform thickness, and no paste is needed for the bottom seal, so as to avoid the crisps from getting damp. In this way, the characteristics of sweet, sweet, crisp and loose can be kept for a long time, and it is suitable for all ages. Most rural areas in Ningbo make rice cakes for the Spring Festival.
Ningbo specialty 2: Ninghai Wanghai tea
Ninghai Wanghai Tea is a famous tea with characteristics in Ningbo, Zhejiang Province. The tea garden is located on a mountain more than 900 meters above sea level. The four seasons are misty, the air is humid, and the soil is fertile and belongs to fragrant lime soil, which has a particularly superior ecological environment for the growth of tea trees. The produced Wanghai tea is delicate and beautiful in appearance, green and delicate, with lasting fragrance, fresh and sweet taste, clear and green soup color, blossoming leaves at the bottom of leaves, light green and bright.
Ningbo specialty 3: Xikou Melaleuca Cake
Xikou Melaleuca Cake is a famous specialty in Ningbo, Zhejiang Province, which has a long history and was created in Guangxu period of Qing Dynasty. Using flour to mix taro powder, adding white sugar, refined salt, vegetable oil, sesame seeds, seaweed, etc., rolling out thin slices, folding them up, cutting them into small pieces one inch square, and baking them in a special round furnace made of yellow mud. The produced Melaleuca cake is distinct in layers, golden and green, crispy, salty in sweetness, fresh in saltiness, and delicious.