Jinbo wine is a century-old traditional famous wine in Jingjiang and one of the three treasures in Jingjiang. Thirty-six kinds of precious Chinese medicines, such as Radix Codonopsis, Radix Angelicae Sinensis, Fructus Schisandrae Chinensis, Radix Rhododendron and Eucommiae Cortex, are selected and refined with traditional secret recipes. Regular drinking can prolong life, beautify and strengthen the body. Since it was introduced into Jingjiang folk from the palace during the Tongzhi period of Qing Dynasty, it has gained great fame. Fangming brand Jinbo wine is a fine product of Jingjiang Jinbo wine, with excellent materials, authentic formula and rigorous technology. It is the best choice for products and gifts to relatives and friends.

Shou xing Xiang you

Shouxing brand sesame oil is famous for its pure quality, rich flavor and mellow taste. Shouxing brand sesame oil can nourish yin and beautify the face, warm the spleen and stomach, and has a miraculous effect on delaying skin aging and skin regeneration after scalding (burning) injury, and enjoys a high reputation in many edible oils.

Five Blessingg pickle

Xinghua city Five Blessingg Soy Sauce Factory is a professional soy sauce manufacturer, whose predecessor was Yangzhou Five Blessingg Soy Sauce Garden. Five Blessingg kimchi has four traditional characteristics: fresh, sweet, crisp and tender. The varieties produced are pickles, soy sauce, soy sauce, sauce color, vinegar, fermented bean curd and so on. As early as Xuantong years, it won an award at the Nanyang Property Rights Fair. Its main products are bottled (bagged) pickles, including tender ginger, cucumber, Chinese cabbage, cabbage, mixed rice, pickles, sesame hot sauce, peanut sauce, garlic seeds and more than 20 varieties.

Xuanbaoxiao wonton

Xuanbao wonton is named after xuanbao town, a thousand-year-old town with glorious revolutionary tradition, and has a history of more than 50 years. Xuanbao small wonton has the characteristics of thin skin, tender stuffing and fresh soup, and is deeply loved by ordinary people and people from all walks of life. Its production process is complicated, and it is all made by hand. The feature film "Xuan Bao Xiao Wonton" was broadcast on CCTV, and the shops of Xuan Bao Xiao Wonton also opened all over the country.

Huangqiaoma pancake

Huangqiao has a long history and Huangqiao sesame seed cake enjoys a high reputation. As early as the Ming Dynasty, Huangqiao was an important grain distribution center in Jianghuai area, and Huangqiao sesame seed cake was an "ancient and convenient fast food" for porters in Jiangqu sea area. During the Anti-Japanese War, Chen Yi and Su Yu commanded the decisive battle of Huangqiao, and Huangqiao baked wheat cake became the food before the support, making an indelible contribution to the victory of the Anti-Japanese War. "Huangqiao baked wheat cake is yellow and yellow, and Huangqiao baked wheat cake is busy ..." This famous Song of Huangqiao baked wheat cake, written by Li Zengbu and composed by Zhang Mei, spread all over the country with the footsteps of the New Fourth Army. In the early days of the People's Republic of China, Mao Zedong praised "Huangqiao baked wheat cake is very famous" in a conversation with the guards around him. In the 1970s, an essay "Song of Huangqiao Sesame Cake" was included in the middle school Chinese textbook.

Huangqiao sesame seed cake went out of Huangqiao and went to the whole country, which is the product of reform and opening up. At present, almost all cities above the county level in China have Huangqiao sesame seed cake shops. Huangqiao sesame seed cake has not only become an important way for Huangqiao people to get rich, but also a bridge connecting Huangqiao history, culture and economy. In the near future, Huangqiao sesame seed cake will become a "fast food for modern people".

Huangqiao sesame seed cake is a traditional food in huangqiao town. 1940, the eastward troops of the New Fourth Army fought a decisive battle with the Kuomintang anti-die-hards in Huangqiao area. The people of Huangqiao supported the front line with Huangqiao sesame seed cake and made great contributions. Huangqiao sesame seed cake, which symbolizes the unity between the army and the people in the Anti-Japanese War, has since become famous throughout the country. Huangqiao sesame seed cake is exquisite in materials, fine in production, moderate in saltiness and sweetness, and fragrant in Kyushu. The general varieties are crisp sesame cakes. There are more than 20 fine varieties such as sheep fat pine, sheep fat sugar, Osmanthus Jelly, Long Hudou, crab roe, shrimp and jujube paste, which is one of 79 varieties in Jiangsu Province.

gingkgo

Taixing is a famous hometown of Ginkgo biloba with a cultivation history of over 1400 years. The annual output of ginkgo biloba is about 3000 tons, accounting for more than half of the national output, and its quality ranks first in the country. "Ginkgo Thumb" is an excellent ginkgo variety cultivated by Taixing people with its unique geography, soil conditions and climatic advantages for thousands of years. It is famous for its large fruit, complete kernel, full meat, thin shell, heavy grain, white color, sweet taste and storage resistance. Rich in nutrition, medicine and food are homologous, suitable for both cold and hot. It can prevent Alzheimer's disease, asthma, expectoration, nocturnal emission, leukorrhagia, frequent urination and other diseases, and is especially suitable for cardiovascular and cerebrovascular diseases. Dozens of ginkgo foods, beverages, medicines, cosmetics and so on, such as ginkgo juice, ginkgo biloba extract and preserved ginkgo biloba, have been developed one after another and quickly gained a good reputation in domestic and foreign markets.

Crab broth

Jingjiang crab roe soup dumpling is one of the six famous spots in China with a history of nearly 200 years. In recent years, with the continuous improvement of production technology and formula, crab yellow soup packets are favored by gourmets in the north and south of China because of their delicious taste and fitness and beauty. After the opening of Jiangyin Yangtze River Bridge, it has become a custom for tourists at home and abroad to watch Jiangyin Bridge and eat Jingjiang Tangbao. 200 1, 2 1, "Chen Shirong baozi stuffed with juicy pork" named after senior chef and Chen Shirong, the manager of Hongyun Restaurant, was approved and registered by the State Trademark Office, which laid a brand foundation for the crab yellow baozi to go to the whole country.

Jingjiang crab yellow soup bag has "two unique skills": one is the skill of making and the other is the skill of eating. The stuffing is specially selected from crabs, fresh pigskin and authentic old hens in autumn. Thin skin, clear soup but not greasy, thick but not oily. When tasting soup dumplings, you must remember twelve points: lift gently, move quickly, open the window first, and then suck the soup. Legend has it that Emperor Qianlong went down to the south of the Yangtze River to taste Jingjiang crab yellow dumplings, and once left the story that "Emperor Qianlong ate dumplings and left half a back" because he couldn't get to the point.

Yangtze Sam sun

The three wonders of the Yangtze River, swordfish, shad and huitou fish are definitely fresh in the Yangtze River. Among them, the swordfish banquet is carefully made with swordfish as the main raw material, and the food is full of interest. Swordfish is a well-known aquatic product in Jingjiang Yangtze River, which is as long and narrow as a knife, hence the name. Swordfish with egg green in white, yellow back, tender and delicious meat, also known as the first fresh in the river.

However, although swordfish is fresh, it scares many people. Because it has long and short bones, thick and thin bones, thorns and awns, close to thousands. The nail is sharp and strong. If you accidentally swallow it in your throat, you can't advance or retreat, and it's painful. But it is safe to eat saury in Jingjiang. Before Jingjiang ate saury, those scary thorns had been removed. In February and March, a large number of swordfish went on the market, and the feast of swordfish coincided with the time. Five kilograms of fresh swordfish can hold a banquet, and more than 20 kinds of dishes are all made by swordfish. Sailfish can be cooked all over the body. Knife fish head, knife fish tail, spinach seed awn, these things that people dare not care about, can be turned into sweet, spicy and sour cold pots after frying and seasoning, with golden color and crispy taste.

As for the fish, you can create dazzling patterns. There are sweet-scented osmanthus fish cakes, pod fillets, vinegar fish pieces, salted fish strips, crystal balls, crispy longan, Wu Wen saury, fried saury noodles, first-class tofu, double-skinned saury, saury meatball soup and so on. Wu Wen swordfish, in particular, is the most mouth watering. There are two swordfish in a pot, one braised and the other steamed, and the two flavors complement each other in a pot. Double-skinned saury is the best. A broadsword fish in that basin looks perfect, but when you stretch your chopsticks, you find that there is not even a thorn except the head and tail. I don't know what great people are, but it's simple to put it bluntly. It is to peel off the skin of swordfish for use, and then combine the fish with the head and tail to form the shape of a fish, and then cover it with a complete skin. After steaming, it certainly looks like a complete fish. As the end of the swordfish feast, there is a snack: swordfish wonton. It's wonton stuffed with saury, and it's delicious.

An exquisite swordfish banquet depends entirely on the producer's exquisite skills and ingenious design. The most basic and complicated production process is to wash swordfish to the bone. The key to deburring is to expose the skin of saury. The skin of saury is thin and tender, and most hairs thinner than hair are attached to this skin. Skilled veterans can completely peel off the skin of saury and bring out more than half of the fine hair at the same time. Then, put the pigskin on the bottom, gently pat the body of saury with the back of the knife, and those bone spurs will be embedded in the skin, and then gently wipe it with the knife edge, leaving pure saury on the knife edge.

Mei Lanchun JIU

Meilanchun and Meilanchun Liquor are sesame-flavor and Luzhou-flavor liquors produced by Taizhou Meilanchun Distillery. Meilanchun wine is made by combining unique traditional fermentation technology with modern high-tech means. It has a unique style of "outstanding sesame fragrance, mellow fullness, sweet and refreshing, and pleasant after drinking". Meilanshen Liquor is brewed by the production technology of Wuliangye, which has the flavor of Wuliangye and is also praised as "Jiangsu Wuliangye" by consumers.

Rare rice wine

"Rare rice wine" is made of high-quality glutinous rice rich in He Lixia, refined by traditional technology and modern technology, with unique flavor and long-standing reputation. Zheng Banqiao, one of the eight eccentrics in Yangzhou in the Qing Dynasty, once left a famous saying in the rain, "When the home brew is ripe, the little woman comes to be a guest, and tea is a golden urn." The product contains various amino acids, and has the effects of nourishing blood, invigorating qi, clearing away lung-heat, nourishing kidney and beauty beauty. It is a good gift for relatives and friends in festive festivals.

Pisces pig breast meat

"Pisces" dried pork was founded in l936, with exquisite materials, exquisite production, traditional craftsmanship and various natural spices. After more than ten processes, this product has bright color, delicious taste, endless aftertaste and convenient eating. Dried pork Pisces is resistant to normal temperature storage, convenient to carry and rich in nutrition. It is a good product for travel, gathering, leisure and gift.