The whole fruit of Jinhua bergamot consists of exocarp (yellow layer) and mesocarp (white layer). Jinhua has a long history of planting bergamot, which has a history of nearly a thousand years. Jinhua's soil contains slightly acidic sandy loam, which is loose and fertile and suitable for planting Jinhua bergamot.

2. Jinhua ham

The origin of Jinhua ham is related to Zong Ze, a famous anti-gold star in Song Dynasty. At that time, Zong Ze won the Golden War and returned the gold. Villagers rushed to send pork legs back to Kaifeng to comfort the soldiers. Because of the long distance, the villagers pickled the pork leg for carrying, and the pickled pork leg was as red as fire, so it was called ham. Due to different raw materials, processing seasons and curing methods, Jinhua ham has many different varieties.

3. Jinhua shortcake

Jinhua shortcake is golden in color, which is the traditional name of Jinhua, Zhejiang Province. Its stuffing is mainly made of dried vegetables, so it is also called dried vegetable shortcake. Jinhua shortbread developed to 1980s, and through continuous technical improvement, it successfully developed ham shortbread, beef shortbread, sweet shortbread, double sesame shortbread, Jiangyan shortbread and other varieties.

4. Jinhua Shousheng Wine

Shousheng wine is a traditional famous wine in Jinhua, Zhejiang. The liquid is golden and bright, and it is a semi-dry yellow wine. Jinhua Shousheng wine is as famous as Jinhua ham, with a history of more than 700 years, which was valued by the world as early as the Southern Song Dynasty. Jinhua wine, once as famous as Shaoxing Jia Fan and Fujian Chen Gang, is one of the three major yellow rice wines in China.

5. Jinhua Juyan Tea

Wuzhou Juyan tea, also known as Jinhua Juyan, is a kind of semi-baked fried green tea, which is produced in North Village, Jinhua, Zhejiang. The peak stone has a strange origin, and the boulder stands tall. This stone is like a fairy's elevator, so the tea produced here is called "elevator rock tea". Juyan tea was collected from Qingming to Grain Rain, and the picking standard was one bud and one leaf and one bud and two leaves. It takes about 60,000 buds and leaves to fry a kilogram of dry tea.

Baidu Encyclopedia-Jinhua