Shuibu (49) Sweet Potato

It is a kind of slightly pink sweet potato with double-layered thin skin, yellow flesh and white sugar heart, which can satisfy hunger. Although it is produced in various parts of Taishan, the one produced in Shuibu area is the most famous. Its flesh is slightly yellow, and after cooking, the white heart becomes loose and sweet. After drying, the aroma is overflowing, which is different from ordinary sweet potatoes. Famous sweet potato. When the Japanese army fell, there was an extreme shortage of food. Fortunately, it saved many people in the city. At that time, it could really be called a "priceless treasure for nourishing people."

Beikeng Straw Mat

It is a specialty of Beikengpanwu area near Taicheng. Most of the people in this area are people with the surname Pan who live together in groups. Every year during the free time between the autumnal equinox and the late harvest, most hard-working families weave straw mats as a side job. After weaving, they were picked to be sold in markets or villages. When naughty children saw them arriving, they joked that they were "Pangu Emperor Selling Banquets." The grass used in Beikeng straw mats is a local specialty. It is round, soft and durable. Because it is hollow like rushes, it can be insulated in summer and used as a mattress in winter. For poor people, waxy straw can be added to store heat. Most people think that it is also a treasure of Taishan.

Baiyun Tea on Beifeng Mountain

Taishan Baiyun Tea is mainly produced in Beifeng Mountain. It is named after the height of the mountain where white clouds surround it all year round; "Xinning County Chronicles" says that "Baiyun Tea is produced in The top ones are Lion Head and Pingshan Mountain, which are the coolest in nature and can relieve accumulated heat; they should not be drunk too much. "Probably because Baiyun Tea is often moistened by clouds and mist, its nature is indeed cooler. Used to make tea, it has a smooth texture and fragrant taste, can produce fluid and quench thirst, refresh the mind and relieve fatigue; it will not go rancid after being left for ten days. The so-called "don't drink too much" means that if you drink too much, it will cause excitement and insomnia at the least, and damage to the spleen and stomach in the worst. But if used properly, it can be effective. According to "Baifeng Mountain Herbal Medicine", 3 to 5 qian of dried Baiyun tea leaves, decoction in water, can be used to treat wind-heat colds, asthma with excessive phlegm, headaches, lethargy, polydipsia and other diseases. There is also a folk recipe: one or two dried Baiyun tea leaves, mixed with one pound of honey, sealed in a bottle for three to several months, will become a special medicine for the treatment of red and white dysentery. Baiyun tea residue soaked in honey can be stewed and applied to treat pink eye. Many overseas Chinese who have returned to their hometowns also buy some and take it overseas for later use.

The well-known Taishan watermelon

In recent years, Taishan watermelon has become famous for its bulk products, early launch, good quality and excellent varieties, and has occupied a certain position in the Hong Kong and Macao markets. As early as early May, watermelons in other places were still lying on the melon bed waiting to ripen, but Taishan watermelons had already appeared in the market first. After several years of selecting, purifying and rejuvenating excellent watermelon varieties, two melon varieties, "Xinqing" and "Jiabao", were determined as the leading varieties. The "Xinqing" melon has a round body and the "Jiabao" melon is oval, but both have the excellent characteristics of thin skin, red flesh, sweetness, and less core. These two kinds of melons have high yields, with an average yield of 3,000 jins per mu; those grown in Sijiu Nancun, Bantan, Fucheng Beikeng, Nanle and other places have a yield of more than 5,000 jins per mu. The maximum weight of a melon is twenty-four kilograms, and the average weight is seventeen or eighteen kilograms.

Walking around Dendrobium Street and talking about cauliflower

It is said that Dendrobium cauliflower was introduced by overseas Chinese in the United States and has a history of more than a hundred years. Although it is not the first to produce Dendrobium, it is rich in Dendrobium and is more famous than cauliflower in other places. This is because Duhu is blocked by high mountains in the northwest, has a mild winter climate, and faces the South China Sea in the southeast. The alluvial soil is rich and loose, so broccoli flowers have the advantage of growing quickly and going to market early. Cauliflower flowers are planted in autumn and winter, with winter planting being the main season. Dendrobium cauliflower is famous for its flowers as big as a pot, white as jade, and sweet and crunchy. Chefs often stew pork liver, meat slices, and parsley to stir-fry Dendrobium cauliflower and serve it to the table, which is both beautiful and delicious. Some people praise Dendrobium cauliflower like this: From a distance, it looks like white chrysanthemums, and up close, it looks like coral. It tastes fresh, sweet and crispy, and its shape is as beautiful as a painting. A Hong Kong compatriot who returned to his hometown told his relatives that it is difficult to eat cauliflower from his hometown in Hong Kong. He can only occasionally try it in famous brand restaurants, but the price is expensive. When he comes back, he buys ten or eight catties of food and eats it to his heart's content. Some Hong Kong compatriots have suggested to the relevant departments that in order to avoid confusion, the exported Dendrobium cauliflower should be labeled with its name. Later, all exported Dendrobium cauliflower was marked as "Taishan Dendrobium first-grade cauliflower".

Chaojing Radish

Every year at the end of the year, radishes are on the market in large quantities. When people talk about eating radishes, people can’t help but think of Chaojing, the famous radish production area in our city. Chaojing Radish and Niu Membrane have formed an indissoluble bond. Stewed radish in beef membrane and add some chili sauce, it will leave a lingering aroma in your teeth after eating, making you salivate.

Why are Chaojing radish better than radish from other places? What are its characteristics? It turns out that the entire land in the Chaojing area is semi-sand, which is most suitable for growing this type of crops. But what stands out are the products of Zhongxiang Fantoulang (local name) from Chaojingweibian. The land in this area is full of semi-tidal fields with black mud and black sand, and a branch of Chenkeng with particularly good water quality flows through here. Therefore, the radishes that grow are particularly smooth, round, tender, sweet, and not hard.

Tagjiao Lettuce

The famous Tajiao lettuce was originally famous in more than three-thirds of the land in front of Fuguozhuang and Changsheng villages in the west of Taicheng. The farmers living here have accumulated rich experience in growing lettuce through long-term business practices for generations. "Tagjiao lettuce" has grown to more than 30 acres, collectively known as "Taijiao lettuce". What is the difference between "Taijiao lettuce" and others? It has the characteristics of sweetness and crispness. If you accidentally drop it on the ground, it will be like breaking a glass lamp, so people also call it "glass lettuce". According to the old vegetable farmers here: The two villages are surrounded by a large area of ??sandy semi-tidal fields. The planting method of lettuce is very particular. Every year, the seeds are sown within a week before and after the ninth day of September in the lunar calendar, and the seedlings are transplanted about a month later; the row spacing It is about a foot square. Human urine should be applied thinly and evenly once a week after planting, and then twice a week in a thin and even layer. Chemical fertilizers are generally not used because they are afraid that they will become moldy when mature. In addition, watering should be frequent, the water should be clear but not muddy, and the soil should not be salty. Otherwise, even if the vegetables are strong, they will inevitably taste bitter. If the weather is warm and mild, buds will form in about sixty days and will be available on the first day of the Lunar New Year.

Lunding Lychee

Lunding is two kilometers north of Haiyan Street. The soil here is fertile and the environment is unique. The lychee fruit farms are distributed in the west, east, Qiaotou, Foshan and other places of the village, with a total area of ??700 acres. The main varieties of lychees in Lunding include sesame lychee and black-leaf lychee, with sesame lychee being the most famous. Sesame lychee is shaped like a small persimmon, with a reddish-green skin, thick and crisp flesh, and a sweet taste when filled with water. It is named because its core is as small as sesame seeds. Lunding sesame is not only delicious, but also ripe early. It is available two seasons earlier than lychees in Guangdong. The harvest begins in late April of the lunar calendar every year and is finished by the end of May. Black leaf lychee has the ability to replenish fire and replenish qi. It has a pleasant fragrance and can be called a good product.

Guanghai District Bian Kailan

Taishan's famous Guanghai specialty "Qubian Kailan" will be launched in mid-October to meet market demand. Dibian kale is famous for its crisp hollow texture, tender leaves and sweet taste. Over the years, many foreign visitors to Guanghai have requested to use kale from the area to enjoy the freshness of their dishes. There is a field called Shuijingdong on the edge of the district, which produces the most distinctive kale. Shuijing is adjacent to Qubian Village in the northeast, Liantang Village in the south, and Guanghai City in the east, forming a small basin with a mild climate in winter. In addition, the soil is fertile and the water source under the loam is abundant, which is very suitable for the growth of kale. Old vegetable farmers say, "Kai Lan should be 'plenty of water and fat, tender and tender, with thin frost and mist, and crisp and sweet texture.' Shuijingdong is a famous production area."

Hai Feast with Lotus Roots

Appreciating lotus roots is certainly fun, but eating lotus roots is even more unique. The lotus roots produced in Haiyan are fat and large, with the largest one weighing five or six kilograms; especially the ones produced in Sansha, San'an and other places are the best. The lotus roots produced in these places are not only plump, but also have a particularly high starch content. The cooked lotus root is so loose that it splits. When you eat it, it feels as loose as eating betel nut and taro, and the lotus fragrance is strong. It is used to make soup, which is sweet and powdery. It is cut into thin slices and stir-fried with pork or beef slices, which makes it crispy. There is no residue in the mouth and it is the best dish in summer. Taishan people make lotus root soup with winter melon and red beans in summer, and add one or two young lotus leaves. The soup has the fragrance of lotus and can relieve summer heat and troubles. When digging lotus roots, the lotus leaves are picked and dried, which can be used as packaging materials. They are also used to wrap lotus leaf rice dumplings in Guangzhou and other places.

The origin of Xizha watercress

Watercress is delicious, good at cooking and stir-frying, and is loved by many people. Whenever the shuo wind begins and the climate is dry, it is better to make soup. Rich people add duck kidneys, oysters, dried shrimps or pork bones, while poor people just add some sweet potatoes or plain pot. Each has its own flavor, and both have the effect of clearing away heat and moisturizing the lungs. Watercress can be found everywhere in our city, but the one from Doosan Xizha is the best. The reason for this is that in addition to good soil, fertilizer and water, cultivation technology is the most important. At the end of the 19th century, hawkers traveled from place to place.

Once, in Duhu, I saw a returned overseas Chinese planting two pots of wild vegetables. When asked, he was told that they were brought back from overseas, called watercress, which was edible. One day, he accidentally discarded the old stems of this vegetable in the ditch. A few days later, he found that the old stems had sprouted new shoots. Driven by curiosity, he tried planting old stems in ridge water. As a result, he found that water cultivation grew faster than dry cultivation and the vegetable quality was better. Since then, watercress has settled in Xizha, changing from dry cultivation to water cultivation. Later, through extensive exploration by local farmers, cultivation techniques continued to innovate. Xizha watercress is a well-known local specialty of our city, especially the one produced in Shixiang Village.

Chongpi black beans

It is winter, and Taishan people like to use black beans with pig lungs, candied dates, kaiquak leaves, adenophora, Beihe, tangerine peel, and Qiang slices to make soup. . This kind of black bean soup clears and moistens the lungs, resolves phlegm and relieves cough. Therefore, black beans are a kind of legume that Taishan people love to eat. It is mostly produced in Haiyan, Shalan, Sijiu, Chonglou and other places, especially those produced in Chonglou. Chonglou black beans are a famous specialty of our city. Wudou, also known as black bean, has an ink-like body and is generally divided into two types. One type is a bean with a flat body, black skin with some grayish white, and concave marks on the back of the bean, which people call "cow footprints." This kind of black bean is a genuine black bean. It is harvested in the eighth month of the lunar calendar, so it is also called " "August beans"; the other kind of beans has a round body and no indentation on the back of the beans. It can be planted two or three times throughout the year. People call it "three times harvest", but the effect is not as good as the former one.

Chicken Claw Taro

Chicken Claw Taro is one of the local specialties of Taishan and is mostly produced in Sijiu, Shuibu and other places. It has been recorded in the "Xinning County Chronicle" compiled in the 19th year of Guangxu's reign in the Qing Dynasty, which shows that it has a long history in Taishan. Chicken claw taro, as the name suggests, is shaped like a chicken claw: a taro head surrounded by long and curved taro seeds, generally weighing two to four kilograms. Chicken feet and taro are a crop with a long growth period. In the first month of the lunar calendar, farmers plant chicken feet in the fields and harvest them at the end of the year. Although chicken feet taro is not delicious, it is very effective in fitness and curing diseases, so it is called "local ginseng". It is slightly warm in nature, slightly sweet in taste, and slightly poisonous. Some people have itchy throats after eating, while others don't feel this way. According to some well-known old Chinese medicine doctors, regular consumption of chicken feet and taro can stimulate the appetite and strengthen the spleen. It is suitable for patients with night sweats, habitual constipation, gastroptosis, chronic hepatitis, low back pain and other diseases, as well as for people who are weak and in need of supplements after illness. Chicken feet and taro have certain curative effects. Eating it without disease can also enhance the body's resistance and replenish qi and blood; eating it with disease can promote body metabolism and is a good auxiliary treatment for diseases; wash and dry its leaves and stems and prepare them in the sun. Decoction can relieve fatigue. Digestion, sluggishness and fullness.

Shan Ren

Shan Ren is only called Ren (scientific name Gang Ren) in Taishan. This may be because it is not only found on the hills, but also by the creeks at the bottom of the river, on the riverbanks and even by the paddy fields. There are only so many of them on the hills. Shanmin's whole body is full of treasures. Not only are its fruits edible, but its branches and leaves can be used as firewood, and its heads can be used to burn charcoal. Its roots, fruits, and leaves are collected, washed, sliced, and dried in the sun. It can also be used as medicine. Taking it can astringe and stop diarrhea, dispel wind, activate the collaterals, and nourish blood. The power of calming the mind. Chewing fresh leaves can stop bleeding and promote wound healing; its taste is slightly bitter and sweet, and it can quench thirst. In some places, Nizi is also used to make wine.

"Zhenxiang" rice

The characteristics of the "Zhenxiang" series of rice are: small grains, smooth taste, soft but not greasy, and are very popular among customers.

The "Zhenxiang" series of rice is produced in the 200,000-acre contiguous high-yield command demonstration field in Taishan, known as the "No. 1 Field in Guangdong". It has been certified as pollution-free by the Guangdong Provincial Institute of Grain Science Rice is a flagship product carefully formulated by Taishan Grain Purchasing and Marketing Corporation and processed using advanced technology. In the year when it was put into production, the "Zhenxiang" series of rice was awarded the title of "Safe Rice" (No.: 02020082) and recognized as a "Green Food" Class A product (Logo No.: LB-03-0212191207A), and is licensed to be used as green food. logo. While "Zhenxiang" has been recognized by relevant national departments, it is also very popular among consumers. Its sales are increasing day by day. In Guangzhou alone, it has successfully entered the two major supermarkets (Trust-Mart and Qualified) with more than 20 distribution points. At present, "Zhenxiang" has gradually been on the right track. Its sales outlets are all over the Pearl River Delta and has initially entered the Hong Kong market.

"Zhenxiang" rice is now on the market, all of which are Silk Miao rice series, with five varieties (one, two, three, four and five stars). At the same time, "Zhenxiang" has begun preparations Create a new rice series - Zhenxiang fine rice, in order to continuously improve itself and move towards becoming a Chinese famous brand better and faster.

Chonglubaigang jelly grass

Chongluobaigang jelly grass is a food used by Taishan people to clear away heat and relieve summer heat. It is made from jelly grass. This kind of food is boiled into a paste and cooled into a cake. It is dark in color, sweet in taste, cool and refreshing, and makes the whole body feel comfortable after eating.

Chongluobaigang is a herbaceous plant that was introduced from Xinyi in the 1940s. It is planted every Qingming Festival and harvested in June of the lunar calendar. The preparation method is: wash the jelly grass, add water, add a little edible alkaline water, and simmer over low heat until the grass is rotten and the glue is released. Pour out the glue, remove the grass residue, then put it into a pot and boil it. Add an appropriate amount of rice flour or tapioca flour and cook it into a slurry. Pour it out and put it in a basin. Let it cool down and serve. Bean jelly is cool in nature, has heat-clearing and detoxifying effects, and has certain curative effects on high blood pressure, diabetes, muscle and joint pain.

Chonglou Winter Melon

Winter melon is one of the local specialties of Chonglou. It can be grown in spring and autumn and is one of the commercial vegetables supplied in summer and autumn. There are two varieties: black-skinned winter melon and gray-skinned winter melon. They have developed root systems, strong plant growth and high yields. Generally, the yield per mu is about 10,000 kilograms, and high-yielding ones can reach 17,000 to 20,000 kilograms. Chonglu winter melon has thick flesh, excellent quality and sweet taste. Both old and tender melons are edible. In addition to being suitable for stewing, frying, stewing, and making soups, they can also be dried and made into iced meat. The top sprouts of the melon are a popular dish in teahouses. The melon kernels can also be used as medicine, and the dried melon rind can also be used as medicine and mixed with red beans to make soup to relieve heat. Boiling sugar water can relieve skin eczema, etc., so it is very popular among consumers.

Chonglu winter melon products have been sold well in Hunan, Jiangxi, Jiangsu, Anhui, Zhejiang, Gansu, Sichuan, Shandong, Henan, Fujian and other provinces, as well as in Beijing, Shanghai, Wuhan, Lanzhou, Tianjin, Guangzhou, Shenzhen, Zhuhai and other cities.

In 2002, the vegetables in Chongluo Town were tested and approved by the relevant provincial departments, and have been certified as "pollution-free agricultural products" by the Guangdong Provincial Department of Agriculture. The "black-skinned winter melon production" centered on Chongluo Town "Technical Regulations" have been issued by the Jiangmen Municipal Bureau of Quality and Technical Supervision as Jiangmen City's local standards, as well as provincial and municipal technical regulations on the production of pollution-free agricultural products. Currently, applications are being made for the "Pollution-free Agricultural Product Production Demonstration Town" and the Chongluo "Chaozhong Black-skinned Winter Melon" trademark.

Doudong Ciyan

Doudong Cizi is abundant in Doudong Village, Dajiang. Its handle is thick and short, the meat is plump and especially sweet, and the large one can weigh up to 200 grams. It is suitable for stir-frying and stewing, and is a Spring Festival delicacy. It was almost extinct in the mid-1950s, but began to develop again in 1961, with about 300 acres planted.

Doosan wild bamboo shoots

Water bamboo shoots belong to the family Poaceae and look similar to grass seedlings, so they are also called grass bamboo shoots. The difference between water bamboo shoots and rice seedlings is: the leaves of water bamboo shoots are longer, wider and thicker than rice leaves, and they grow luxuriantly. There are a lot of products in the southern area of ??Taishan, with Doosan producing the most and Liucun producing the best.

Wild bamboo shoots are suitable for growing along the pond. In mid-spring every year, divide the dead leaves left over from last year into small trees and plant them in low-lying areas with water. They can grow without fertilizing all year round. At the end of summer, the wild bamboo shoots will be as lush and green as grass. Then pour mud between the dry branches to leave gaps, and then they can sprout in large numbers. During the Mid-Autumn Festival, they will sprout like bamboo shoots after a rain, and they can be harvested at this time.

Wild bamboo shoots can be eaten in three ways: fried, stir-fried, and boiled in soup. When frying, first cut the wild bamboo shoots into two lengthwise, then use a knife to make a deep mark on the section, separate them slightly, fill them with mackerel paste (a paste made by mixing fish and pork), fry in oil until fragrant, and beat until fragrant. Paste the paste (called "thickening" in Mandarin) and serve. Pork or shrimp can also be used to stir-fry or boil soup.

Shibantan Sweet Potato

Sweet potatoes are found everywhere in Taishan, but Shibantan Sweet Potato in Sijiu Town is the most famous. There are three varieties:

1. Sweet potato. It is the best variety, cooked like an egg yolk, and has higher starch content than other sweet potatoes. Its flavor is sweet, loose and delicious, and is better than chestnut meat.

2. Jin Jiangxue. It is a cold-tolerant and high-yielding variety that will not freeze to death in sub-zero icy weather. Generally, the yield per mu is 750 kilograms to 1 ton, and some are as high as 1.5 to 2 tons. Potato cubes contain high sugar content and are also called "white-skinned sweet potatoes".

3. Earn explosive power.

It is an early-maturing and high-yielding variety that can be harvested within 80 days of planting. It is not as palatable as sweet potatoes.

Guanghai salted fish

It is a specialty of Guanghai, Taishan. The pickling method of "Guanghai salted fish" is unique and has a long history. The method is to insert precious fresh fish such as white flowers and yellow flowers into a pile of raw salt to marinate, with the fish head down and the tail up. After being taken out at the right time, the fish body will be hard and dry, and the fish meat will be firm and distinct. When eating, cut the salted fish into small pieces, place it on a plate, then spread some semi-fatty lean pork, shredded ginger, and chopped green onion, then drizzle with peanut oil, steam it in a wok (or bake it with rice noodles) for fifteen minutes and it will be cooked. When you open the lid of the wok, the special salted fish aroma spreads all around. When you smell it, your appetite suddenly whets; when you look at it, the oil is yellow and the meat is white, and the color is fresh; when you eat it, it smells musty and sweet, salty and palatable, and it does have a special flavor.

Taishan Seaweed

Taishan people often use seaweed in their dishes during festivals or celebrations. Seaweed is added with lean meat and dried shrimps, and the soup is boiled. It is very delicious. Seaweed is one of Taishan’s famous local products. According to the product chapter of "Xinning County Chronicle": "Laver grows on the rocks in the sea and is green in color. When dried, it turns purple, and it is especially good when it grows in Tonggu." Tonggu Laver is not produced in Tonggu Village, but in the Tonggu area Residents collected the fish from the large rocks in the nearby sea, and the products produced by the places named after them were of the best quality. Tonggu seaweed is large and thick, delicious and crispy when chewed. Tonggu seaweed has such good characteristics, which are closely related to the nearby natural environment. Seaweed is a marine plant that belongs to red algae and grows on reefs. It has a very strange temperament. Where the wind and waves are stronger, it grows more and more luxuriantly. The sea near Tonggu has extremely strong wind and waves, creating excellent natural conditions for the specialty seaweed here. The area where seaweed is produced in our city is also Shangchuan Island. The residents of Sichuan Island call the sea to the east Shanghai. The wind and waves are stronger here, and the seaweed produced is abundant and good. The quality of the seaweed grown on the stone rafts near Masjia and Niaozhu Island is not much inferior to that of Tonggu seaweed.

Oyster

Oyster is a famous seafood product with a long history in our city. Our city has a long coastline and a vast tidal flat for oysters to grow. But oysters have special growth characteristics. They need to be at the junction of seawater and freshwater to breed and grow fat easily. Our city's Nafu Lianhe and Shenzhen Kanghua are located at the end of the North Bay. The water quality is relatively light, which is conducive to breeding oyster seedlings; Xicaochong and other places are suitable for the growth of young oysters and are good natural oyster farms. According to their characteristics, oysters can be divided into two types: one is called yellow oyster, also known as wild oyster; the other is white oyster, which is artificially cultured. There is no big difference in the meat quality of these two types of oysters, except that one has a yellowish shell and the other is whiter; the fattening period is also different, with yellow oysters being fattest in the fifth month of the lunar calendar. During this time, people from Chixi and Guanghai went to the seaside to pick yellow oysters from the stone rafts. They were big and fat and very delicious. White oysters enter their fattening stage after the winter solstice. Artificially bred oysters are generally harvested after the winter solstice. However, both yellow oysters and white oysters have the same characteristics. Oyster fertilizer contains powder (that is, the secretion in the oyster belly), which is not delicious and has a sour taste. White oysters are generally harvested after four or five years of cultivation. When harvesting, oyster pickers use a small iron awl to knock the oysters off the stone, then use the small iron awl to pry open the oyster shells and take out the oyster meat, which is fresh oysters. Fresh oysters are cooked and dried to become oyster sauce. The water used to cook oysters is concentrated and becomes oyster sauce

Maixiang eel

Wind eel is a unique specialty of Wayao Bay, Maixiang Village Committee, Dajiang Town. The wind eel is shaped like a white eel, usually about 40 centimeters long and weighing about 600 grams. If there are two ears on the head, the body is plump, the spine is silver gray, and the belly is white. The cooking method is: fry it until fragrant, then stew it with pork bones, peanuts and eyebrow beans. Its juice is milky white, delicious and fragrant.

Every winter, when the north wind is howling, the sky is dark, and the river is surging, the eels will come out in a rolling ball. Local people set up traps in the Tanjiang River to catch them, and they could catch about 500 kilograms at each head of water.

Xiachuan Shrimp Cake

Xiachuan Island stands in the South China Sea like a pearl. The bay is excellent, the scenery is beautiful, the land is fertile, and the fruit trees are luxuriant; the fishing grounds are wide and the resources are abundant.

The island has a total area of ??98.68 square kilometers, a coastline of 132.98 kilometers, and 15 natural harbors. The harbors around the island are rich in shrimp shrimp, with an annual output of more than 3,500 tons. It is the largest shrimp shrimp production base in the province.

Fry shrimp (also known as silver shrimp) can be directly used as breeding feed, or the fresh shrimp can be processed into shrimp cakes or dried into dried shrimps. Dried shrimp is processed into shrimp meal, which is the main component of concentrated feed.

Xiachuan shrimp cake has a long history, is well-made, delicious and famous at home and abroad. Domestically sold throughout the province, Northeast China, Inner Mongolia, and Heilongjiang; exported to Hong Kong, Macau, the United States, Canada, Singapore, etc.

Shrimp cakes have high nutritional value and can be steamed and eaten alone or used as cooking condiments. When steaming it alone, put an appropriate amount of shrimp cake on a plate, then put some semi-fatty pork belly, shredded ginger, and chopped green onion to steam until cooked. It will be delicious and fragrant. The braised pork trotters with shrimp cakes has a unique flavor. First, soak an appropriate amount of shrimp cake in oil, then add the pig's feet and add water to simmer until cooked. The aroma is overflowing and the taste is crispy and sweet, which arouses appetite. Shrimp cakes are also a great seasoning for cooking vegetables.