Rugao radish Thousands of years ago, Rugao people began to grow radish.

It is said that during the Taihe period of the Tang Dynasty (827-836 AD), the monks of Dinghui Temple in Rugao used the white radish they planted as tribute, but the white radish was called radish.

Later, as time went by, radish cultivation was also promoted in Rugao.

"Rugao County Chronicle" (compiled in the Gengwu Year of Emperor Qianlong of the Qing Dynasty and 1750 AD) records: "Radish, also known as radish, has two kinds, red and white. It can be planted at any time. It is good to plant it at the end of the year and at the beginning of the year. It can be broken.

For food, those growing on sandy soil are sweet and crisp, while those growing on barren soil are hard and spicy. "Nowadays, white radish is the main type of radish grown by people, and red radish is rarely grown.

Rugao is located in the Shanghai metropolitan area of ??the Yangtze River Delta, bordering the Yellow Sea to the east and the Yangtze River to the south. It has superior climate conditions and sandy soil, suitable for growing radish.

Today, "Rugao radish" has become famous at home and abroad for its thin skin, tender and juicy meat, sweet but not spicy taste, low lignin, and no residue when chewed.

Proverbs such as "The radish is crunchy and crunchy, and you can live a hundred years if you eat it", "The apples from Yantai and the pears from Laiyang are not as good as the radish skin from Rugao".

Rugao Yellow Chicken Rugao Yellow Chicken is a local fine breed obtained through long-term selection and breeding.

Because of its "yellow beak, yellow feet, and yellow feathers", the masses are accustomed to calling it the "Three Yellow Chickens".

As early as the Jiazi Year of Jiaqing in the Qing Dynasty (AD 1840), it was recorded in the "Rugao County Chronicle" compiled: "Chicken is a common domestic animal", and the varieties include "flower chicken, deer chicken" and so on.

"Deer Chicken" refers to a yellow chicken with feathers as color as deer feathers.

This shows that the people of Rugao have long regarded yellow chicken as a "common domestic animal".

In fact, the Rugao Yellow Chicken is not entirely yellow. It still has obvious black feathers on its neck, wings and tail, forming its unique characteristics.

This type of chicken has a small head, like a snake's head, with large round eyes, an upright single comb, and flowery earlobes. If you take a look at the feathers, its skin is also yellow. Its chest and leg muscles are relatively developed, and its feathers are close together, making its body look delicate.

Rugao yellow chicken is a type that uses both egg and meat.

The body is medium to small, active and good at foraging; it has strong adaptability and is resistant to extensive feeding.

They produce a lot of eggs, usually around 180 eggs.

This type of chicken has thin skin, tender meat and delicious taste.

It can be cooked in a variety of ways, including braised, cold-cut, stewed, steamed, stir-fried, broiled, fried, fried, and grilled. It can be eaten in one meal, so it is also known as "One Chicken".

To this day, there is still a famous dish of "Three Yellow Chickens Killed Alive" at banquets in Shanghai.

Since the founding of the People's Republic of China, the production of Rugao yellow chicken has been further developed.

After the Rugao Yellow Chicken Original Breeding Farm was established in 1976, scientific research work such as purification and rejuvenation was strengthened. After ten years and four generations of family breeding, the appearance characteristics of the breeder chickens were more consistent, and the excellence was further improved.

Nowadays, the distribution of chicken flocks continues to expand, and the number of chickens raised has doubled. It has become the leading breed in Rugao's chicken industry.

It produces tens of millions of kilograms of fresh eggs every year and provides millions of commercial chickens, which are sold well in Hong Kong and Macao and in large and medium-sized cities in the south of the Yangtze River such as Guangzhou, Shanghai, Ningxia, Jiangsu, Xi, and Changzhou. There is a popular saying among the people that "a million roosters have crossed the Yangtze River".

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The production of Rugao ham began in the early years of Xianfeng in the Qing Dynasty (AD 1851). In the late Qing Dynasty, it won the Honolulu Expo Award and the "Nanyang Entrepreneurship Association" Certificate of Merit. It is as famous as Zhejiang Jinhua ham and Yunnan Xuanwei ham, and is one of the three famous names in the country.

One of the legs.

Because Rugao is located in the north, it is called the "North Leg".

Rugao ham has thin skin and thin claws, is shaped like a pipa, is red in color and has a unique flavor. It is famous both at home and abroad for its "four unique qualities" of color, aroma, taste, shape.

It can be stored year-round and consumed throughout the seasons.

Cooking can be steamed, boiled, stewed, simmered, stir-fried, simmered and roasted. Generally, stewing and cooking are better.

In production, we use high-quality pigs raised in Rugao and Hai'an areas with pointed heads, thin legs, thin skin and tender meat as raw materials.

The pork legs are also selected according to certain specifications, with appropriate weight and length, and plump leg muscles, and then are carefully processed through multiple processes.

Since 1982, it has been continuously rated as a famous and high-quality product by the Ministry of Commerce.

Rugao sausage Rugao sausage has a long history and is one of the nationally famous varieties.

Its production began in the Tongzhi period of the Qing Dynasty and has a history of more than 100 years.

In the late Qing Dynasty, he won the second prize of the "Nanyang Encouragement Association".

It is comparable to "Cantonese-style" sausage and is called "Ru-style" sausage.

Rugao Meat Joint Factory has inherited and carried forward traditional craftsmanship, carefully developed new formulas, and its product quality is well-known at home and abroad.

The "Rugao Brand" sausage produced has been continuously rated as a famous and high-quality product by the Ministry of Commerce since 1982. It won the National Quality Silver Award in 1985, the Gold Medal at the China Food Expo in 1988, and the Gold Medal at the Hong Kong International Food Expo in 1992.

The production of Rugao meat floss was founded in 1914. After the founding of the People's Republic of China, it was produced by the Rugao Meat Factory.

Originally "Taicang-style" meat floss, due to continuous improvement of production technology and development of the best formula, Rugao meat floss has formed its own unique flavor.

Since 1982, "Jinmei Brand" meat floss has been continuously rated as a famous and high-quality product by the Ministry of Commerce; in 1985, it won the gold medal of honor awarded by the International Gastronomy Society and the Tourism and Tourism Committee in Paris. This is the first time that my country has won the international meat floss. Food gold medal; won the gold medal at the first China Food Expo in 1988.

In 1992, "Rugao brand" meat floss won the gold medal at the Hong Kong International Food Expo.

Baipu Dried Tea Baipu "Sanxiangzhai" dried tea (referred to as Baipu Dried Tea) has a history of more than 300 years and is a well-known traditional local specialty of Rugao.

"Bai Pu Dried Tea" is made from high-quality soybeans and a variety of spices.