1, Yuyao Yangmei: Yuyao, Zhejiang Province is the hometown of Yangmei named by the Central Ministry of Agriculture and has a long history of planting Yangmei. According to the study of Hemudu site in China, the original species of Myrica rubra existed as early as 7000 years ago, and the history of artificial cultivation has been more than 2000 years. Myrica rubra in our city is mainly distributed in the low mountains and gentle slopes on both sides of the Yaojiang River Basin, basically forming the main production areas of water chestnut species, mainly in Sanqi Town, Zhang Ting Town, Hemudu Town and Yuyao Town in the east of Yaodong, and the main production areas of pink species (Xishan White Myrica rubra), mainly in Mazhu Town and Moushan Town in Yao Xi.

2. Ningbo Tangtuan: the traditional name of Zhejiang. The main ingredients are glutinous rice, black sesame, lard, sugar, osmanthus and so on. Using suspension slurry technology, glutinous rice was made into dry and non-sticky water milling powder; Then, black sesame seeds are cooked and ground into powder, and then diced meat plate oil and white sugar are added and mixed into stuffing; Take water mill powder as skin blank, wrap it in stuffing, knead it into a round shape, put it in a boiling water pot, and sprinkle a little sugar, osmanthus fragrans and red and green silk.

3. Grapes in Cixi: xinpu town, Cixi, Zhejiang, is located on the south bank of the world-famous Hangzhou Bay Bridge. Grapes have been planted here for more than 40 years, especially Liyang brand Jufeng and Golden Queen in Liutangnan Village of this town. Won the gold medal in the national grape competition.

4. Fenghua Peaches: Fenghua City, Jiangsu Province is a key peach producing area in China. Fenghua Peach is famous for its unique taste, soft meat, sweet and juicy taste, beautiful fruit shape and rich aroma, and is praised as "manna" and "Yaochi treasure" by peach lovers all over the world.

5, Fenghua taro: Fenghua taro is rich in starch, fragrant and delicious, can be used as a staple food, as a snack, or as a "ribs taro pot" to become a special dish.