Ninghai county is surrounded by mountains and seas, with 1,219 square kilometers of mountainous and semi-mountainous areas and 157 square kilometers of shallow sea beaches. It is rich in bamboo, wood, tea, mulberry fruits, fish, shrimps, crabs, shellfish and algae. In recent years, the county party committee and government have actively encouraged agricultural investment and development, and issued a series of preferential policies. Mariculture has developed rapidly, with an area of over 2, mu, 8 aquaculture bases with an area of over 1, mu, nearly 7 varieties of prawns, mud clams, blue crabs and yellow croaker, and the total amount of aquatic products has reached 8, tons, making it the first county in Zhejiang Province. The comprehensive economic development in mountainous areas has been further promoted, and commodity bases such as citrus, tea, bamboo shoots, torreya grandis, alpine vegetables and animal husbandry have been formed. < BR> Ninghai's agricultural products, which are natural, green and organic, are well-known, such as Changjie razor clam, Xidian oyster and Panxi fragrant fish. Wanghai Mountain brand Wanghai tea, Wangfu Yinhao organic tea and Yilu brand navel orange are well-known.

SINONOVACULA changjie is mainly produced in the coastal areas of Ninghai changjie and minggang. These areas are close to Sanmen Bay. The harbor is calm, the tidal current is smooth, the mud is slightly sandy, and a large amount of fresh water is injected all the year round. The seawater is salty and suitable, and the nutrition is rich. It is a good area suitable for SINONOVACULA growth. The razor clam raised here is famous for its big shell, fat meat, white color and fresh taste, which is called "Xishi Tongue" by local gourmets. < BR> The mud snails mainly produced in Changjie are also very famous. The meat of the mud snails in Changjie is crisp and tender, without mud tendons (intestinal mud). They are plump and delicious, and are often pickled by the people, especially the yellow mud snails in May and the osmanthus snails in August. The pickling method is: wash it with salt and plant ash, and then wash the ash in saliva. After five days of pickling, drain the brine and boil it. After cooling and clarifying, reuse it, add a little salt and copy it for one month.

Xidian oysters are mainly produced in the shallow sea of Xidian Town. At present, all 2 coastal villages in this town have strong oysters, with a breeding area of 18, mu and an annual output of 12,8 tons. < BR> Oyster farming in Xidian has a history of 7 years. According to relevant historical records, there are two islands in the Tiejiang River called Shikong Shuangshan, where Feng Tangying, a scholar of Shikong Village in Song Dynasty, once avoided chaos. Seeing that oysters were flourishing at the edge of the rock, the villagers were told to gather stones to raise oysters, thus setting a precedent for raising oysters. < BR> The reason why Xidian oysters are delicious is related to the unique water quality here. The salinity of seawater here is below 2‰, which is the best water quality suitable for oyster growth. Xidian Oyster is known as "sea milk" and is rich in nutrients such as protein, vitamins and riboflavin. According to Compendium of Materia Medica, oysters also have medicinal values such as treating weakness, relieving erysipelas and quenching thirst.

fragrant fish is recorded in the Annals of Ninghai County in Guangxu of Qing Dynasty. It is said that fragrant fish grows in the stream, and it is better to float out of the stream. Yuanxi has a large rainwater collection area, rich nutrients, rapid water flow, gravel bottom and many deep pools, which are suitable for growth. The fragrant fish, with fine scales and white eyes, is rich in fat, fragrant and odorless, and rich in nutrition, and is known as the "king of freshwater fish". Baked to dry, golden in color, fragrant, crisp in meat and delicious in taste. It was a tribute in Qing Dynasty. < BR> In the 194 s, it circulated in a stream in Fuxi Village, with an annual output of more than 2 kilograms of fragrant fish. In the 195s, the annual output was about 2,5 kilograms. In the 196s, due to the construction of a reservoir by blocking a stream, the migratory passage of fragrant fish was interrupted, and the output dropped sharply due to overfishing, and it was on the verge of extinction in the 197s. In 1993, relevant scientific and technological personnel overcame difficulties and successfully carried out artificial propagation of fragrant fish in Dajia Heyongjia Eel Farm. At present, there are five breeding sites in the county with an annual output of more than 5 tons of fragrant fish.

shrimp dajiahe town is "the hometown of shrimp in Zhejiang province", where 26 administrative villages under its jurisdiction raise shrimp. At present, it has formed a shrimp culture belt centered on eight specialized villages, namely Xixiawang, Yingjia and Dajiayo, which is 1 kilometers long from the bank of Huangdun Port to Xiangshan Yuanshan Wharf. At present, there are more than 8,6 mu of prawn ponds in the town, and there are 12 species of prawns. The output value of aquaculture, mainly prawn farming, reaches 126 million yuan. < BR> There are three reasons why Dajiahe shrimp is famous: First, the water salinity of Xiangshan Port, which is close to the town, is below 2‰, which is lower than that of any coastal culture area in China, and the shrimp produced by this water quality is the most tender; Second, the shrimp feed is fresh. Every morning, shrimp farmers go to Ninghai Aquatic City to buy small live shrimp and live fish, and mix them with egg yolk to feed the shrimp. Therefore, Dajiahe shrimp is full of nutrition and the individual is the fattest. Third, the clear seawater in Xiangshan Port is beneficial to improve the meat quality of prawns.

Wanghai tea is produced in Wanghaigang, with an altitude of 931 meters and misty seasons.

The base area is 5, mu. Wanghai tea has a long history, and the finished product has a slightly flat shape, fine and delicate, green color and exposed peaks. In 1995, Wanghai Tea won the gold medal in the second China Agricultural Expo and the second China Agricultural Expo in 1998. < BR> Wangfu Yinhao is produced by Ninghai Wangfu Tea Co., Ltd., which is the earliest enterprise in Ningbo to cultivate and make organic tea on a large scale. Wangfu Yinhao is very strict in quality management. The tea farm never applies chemical fertilizers and pesticides, but adopts comprehensive technologies such as biological control for diseases, pests and weeds. In 1998, Wangfu Tea Farm won the organic food raw material production certificate from the Organic Food Development Center of the State Environmental Protection Administration and became an organic tea production base. In 1999, the company was strictly tested by international organic food inspectors, and obtained the European Union international I-M organic tea certification. It is estimated that 21 tons of tea will be exported to the EU this year.

white litchi and loquat are mainly produced in a town in Ninghai county. White litchi loquat was discovered by Ye Jianguo, a professional loquat farmer, in 1993. It is a variation of white sand loquat, which is sweet in cause and effect and has a pulp like fresh litchi meat, so it was named "White litchi". In 1994, Ye Jianguo lost tens of thousands of yuan, sawed off all 3 acres of mature loquat trees and grafted the "white litchi" variety. In 1997, the first batch of white litchi loquat was snapped up as soon as it came into the market, and the price per kilogram was more than five times higher than that of ordinary loquat. At present, a town has developed more than 16 mu of white litchi and loquat.

"Ninghai navel orange" is commonly known as "Baozi orange" and has the reputation of "king of oranges". "Yilv" brand Ninghai navel orange was selected from European and American varieties by Lint Technology Extension Station in Ninghai County after many years. The fruit is beautiful in shape, bright in color, juicy, fragrant, rich in vitamins and other nutrients, and it is storable. The "Yilu" brand navel orange is produced at a designated base, and its cultivation technology is mature. All products are fully cultivated without artificial ripening, which is an ideal "green food" for returning to nature.

Ninghai chicken is a green product developed and produced by Ningbo Zhenning Animal Husbandry Co., Ltd. relying on the high technology of Zhejiang University. The chicken is stocked in a pure natural environment, with bright meat color, rich fragrance, delicious taste, no drug residue, high nutritional value and health care and disease prevention effects on human body. < BR> Ninghai native chicken is compact, moderate in size, with tail feathers on stilts and a thin neck. The contents of myoglobin, intramuscular fat and umami substances (inosinic acid, creatinine) in the muscles of commercial native chickens are 3%-35% higher than those of ordinary broilers, while the contents of odor substances (androstenone, fecal odor) are 25%-3% lower. The skin of the carcass is light yellow, plump, bright and elastic. Ninghai native chicken originated in Liyang town, which was vigorously promoted by the county government. Now Ninghai native chicken breeding radiates to all parts of the county and extends to surrounding counties and cities.

"Three Smells" Ninghai people's diet is salty, and a variety of table dishes "salty meals" is a beautiful landscape of Ninghai catering culture, and the smelly and fragrant Ninghai Three Smells is a pickled local dish with a long history. There is a saying among people in Xixiang, Ninghai that "there is no smell without food", which shows its popularity among the people. The preserved method of "Three Smells" is relatively simple, and it generally needs to go through cleaning, cooking, cooling, pickling and other processes, and the curing time is more fragrant. In the mid-199s, the production of "Three Smells" began to embark on the road of industrialization, and Ninghai Three Smells went out of the county and were exported to all parts of the country. The "Baihuan brand" stinky white gourd, stinky amaranth and stinky cabbage produced by Ninghai Chengguan Xiangying Native Products Processing Factory have successively won the Excellence Award of Ningbo Famous and Excellent Agricultural Products Exhibition, the Product Quality Award of China International Agricultural Expo and the products trusted by Shanghai consumers. At present, the factory has set up stores in Shanghai, Hangzhou, Ningbo, Wenzhou, Zhoushan and other places. Last year, * * * sold 5 tons of "Three Smells" with sales reaching 3 million yuan.