the geographical indication product

Xiushui has a long history. In the 16th year of Jiajing in Ming Dynasty (AD 1538), Emperor Shizong of Ming Dynasty gave the imperial court a special tribute "Huahong" and brought it back to his hometown (Wantai Village, Xigang Town) for planting. It has a history of 47 years, and it was rich in the Wanli period of Ming Dynasty, which is the northwest of Jiangxi. Because of the flat terrain, fertile land and surrounded by water bodies, the West Port has formed a special microclimate for many years, especially the high temperature in summer and the freezing in winter, and the high temperature days and freezing days are reduced due to the regulation of water bodies. After more than 4 years of planting and variety improvement, the present Xigang Huahong is delicious, sweet and slightly sour, with a strong aroma.

Huangao Watermelon

Huangao Watermelon: Huangao Township is suitable for growing watermelons. The watermelons produced are thin in skin and few in seeds, fragrant red and sweet, and they are large in size and high in yield. As long as they hear that they are Huangao Watermelons, they are willing to pay a few cents more. In the past two years, melon farmers in Huang 'ao have not only miscarried earlier and larger than others, but also produced later and smaller than others.

salted duck in huaishan

huaishan, also known as yam, is a kind of yam planted by farmers in liudu village, downstream of baozishi power station on the xiuhe river. The dried salted duck base for repairing water is in Shangfeng, and the dried salted ducks in Shangfeng are all made of stocked water ducks. In recent years, Huaishan salted duck soup has become a delicacy in families and banquets for its delicious duck meat, refreshing yam and sweet soup. Clean the superior yam, steam it in a cage, peel off the skin while it is hot, and cut it into irregular pieces with a hob for later use. Cut the salted duck into 2-3 cm pieces, soak it in cold water for 24 hours, take it out, filter out the water, stir-fry it in a pot with spicy mountain pepper, ginger and cooking wine, add water, simmer it in a porcelain bowl, and then pour it into the cut mountain ...

Steamed meat with pickled vegetables

Steamed meat with pickled vegetables. Steamed meat with pickled vegetables, which repairs water, can go to the hotel banquet because of its unique flavor. As for the names of the dishes, there are all kinds of steamed meat with pickled vegetables, Dongpo meat and braised meat. The pickled vegetables steamed with this kind of meat are dried mustard greens made by the repairman, who calls them pickled (salted) dried vegetables. Take the first-class pork belly with skin and cook it in boiling water until it is half done. After picking it up, wipe off the oil and water on the skin, apply soy sauce while it is hot, and cut it into pieces 6~7 cm long and 1 cm thick. Be careful not to cut off the skin. Dry the mustard tuber at the bottom of the bowl, cut a few small peppers, spread the garlic head, and sprinkle with ginger and pepper.