The most authentic collection of special products in Ningbo

Ningbo is a famous national historical and cultural city. In the Xia Dynasty over 2 BC, the name of Ningbo was Yin, which was a cross-border territory in the Spring and Autumn Period. In the Qin Dynasty, it belonged to Yin, Zhi and Juzhang counties in Huiji County, and was called Mingzhou in the Tang Dynasty. Next, I will sort out the most authentic special products in Ningbo for your reference only, hoping to help you!

Fenghua clam

clam, also known as mud clam, bud clam and blood clam. It is produced all over the coastal areas of Ningbo, but the clam produced in Fenghua has the best quality, and it is called Fengxi, which is a famous specialty of Ningbo.

clam, a mollusk of Lamellibranchiaceae. The shell has two petals, white and hard, with 18-21 corrugated radiating ribs on it. It is a rare delicacy at a banquet because of its small body and thin shell, rich nutrition and delicious taste.

Fenghua clam has a long history of breeding. In the fourth year of Tang Yuanhe, in 89 AD, Fenghua Zizi was listed as a "tribute" because of its excellent quality, and it was sent to Chang 'an, the capital, every year. Ningbo and Chang 'an are thousands of kilometers apart, and tens of thousands of road laborers are transported along the way. In the fifteenth year of the Tang and Yuan Dynasties, that is, in 82 AD, Yuan Zhen, the secretariat of Yuezhou and the observer of eastern Zhejiang, saw the sufferings of the people, and wrote to Mu Zong, saying that it was "the people were exhausted." In the third year of Tang Changqing, that is, in November of 823 AD, the imperial court decreed that the "war service" was exempted. People from all over Fenghua heard the news and cheered "Road Dance".

Dragon and Phoenix Golden Tuan

Dragon and Phoenix Golden Tuan is a traditional famous spot well known to women and children in urban and rural areas in eastern Zhejiang, and it is also one of the top ten famous spots in Ningbo. Because of its excellent production, sweet and glutinous entrance, low price and good quality, it is deeply loved by the masses. In the old days, there were many cake shops making golden balls in Ningbo, but the Longfeng Golden Ball made by Zhao Dayou was the most famous, which was called "Zhao Dayou Golden Ball".

tide-watching

tide-watching is abundant in the coastal areas of Ningbo, and it is most abundant in the middle of August of the lunar calendar in late summer and early autumn, which may be related to the flood season.

Those who are similar in shape to those who look at the tide, but bigger than those who look at the tide, are called octopus or Zhangju. They are divided into two parts, the trunk is round, with many warts on the outside and inside, the whole body is muscular, without bones, and the mouth has eight touching feet, which is very strong. The sucker is arranged on the inside, and the fresh food tastes like looking at the tide, but the meat is tough. Cuttlefish, on the other hand, is crisp and dried, called octopus owl, roasted with pork red, delicious and delicious, and it is a delicious food with wine. The ancients also wrote in a poem: "The fist is like a swallow (next to a woman), and it is like a withering, and the eight-foot green rope is full of meat." Sticking to the stone is called vigorously, and laughing at Guo Suo Zhang Tige. "

wangchao is nutritious, sweet and cold, and has the effects of nourishing blood, nourishing qi, astringing and promoting granulation. Used for lactation and nourishing.

razor clam in Ninghai Changjie

There are many beaches along the coast of Ningbo, which has a unique advantage in breeding razor clam, and it is a major Hite product in Ningbo. Ninghai Changjie area, near Sanmen Bay, has a lot of fresh water injected all the year round. The seawater is salty and suitable, and the bait is rich. The coating is mainly sediment. Therefore, the razor clam grows fast, is large, tender and fat, white and delicious, so it is named Changjie razor clam. It is a kind of delicious food that urban and rural residents like very much.

Wanghai Tea

There are Tiantai Mountain and Siming Mountain in Ningbo, which are close to the lake, with abundant rain and misty mountains all the year round. Therefore, the quality of tea is excellent, and there are excellent brands such as "Wangfu Yinhao", "Ninghai No.1", "Wanghai Tea" and "Waterfall Xianming". And the "Wangfu Silver Millie" produced in Ninghai is the top grade and a national famous brand. Ningquan brand Wangfu Yinhao won the first national organic tea certificate in 1998 and the international organic tea certificate in 1999. Ninghai's "Wanghai Tea" is light, sweet and beautiful, and is famous in the International Tea Expo. Ningbo tea is the best harvested before Grain Rain, with a sweet fragrance and strong taste.

Qiu' ai salted clam (ji)

Qiu' ai pickles are pickled with potherb mustard. Potherb mustard is planted in winter and harvested in spring, and the pickling season is staggered according to the amount of salt. Qiu 'ai pickles are Huang Liang in color, fragrant, tender, fresh and slightly sour. They can stimulate fluid and stimulate appetite, and can be fried, boiled, roasted, stewed, steamed, mixed raw, served with dishes, made into soup and stuffing. Making ingredients can relieve fishy smell, except greasy. "Yellow croaker with pickles" is a famous dish in Ningbo. As the saying goes, "My legs feel sore if I don't eat pickle soup for three days". Qiu 'ai pickles have a history of nearly a hundred years. In recent years, Qiu 'ai vacuum packaging food factory has improved the sanitary equipment and fresh-keeping storage of pickles, making them sell well at home and abroad.

Kiwifruit in Ninghai

Kiwifruit. The fruit is a treasure, which has the reputation of "the king of vitamin C" abroad, because its vines climb on rocks and Woods, commonly known as rattan pears. Ninghai Mountain has many streams and humid climate, which is very suitable for the natural growth of kiwifruit. Hongyang kiwifruit in Ninghai, also known as Red Heart Fruit, has radial red stripes on the fruit axis. It is a rare and excellent variety selected from wild kiwifruit seedling plants in recent years. Its skin is light green, shiny and hairless, and its flesh is fresh and green. When eaten fresh, it is tender, fragrant, delicious and has high nutritional value.

Fenghua taro

Fenghua taro is a traditional and excellent pollution-free agricultural product in Fenghua and Ningbo. The taro is nearly spherical, brown in appearance and pink at the top, weighing more than 1 kg, and the big one can reach about 2.5 kg. Its quality characteristics are mainly characterized by a large skin, thin meat powder without tendons, waxy and delicious. Taro head has a variety of ways to eat, and each has its own flavor, which can be baked, steamed, roasted raw, stir-fried, white-cut, poured with soup and boiled frozen. If it is baked and steamed, its fragrance is fragrant and the powder is like chestnut; If you cook soup and burn soup, it is as smooth as tremella and as glutinous as glutinous rice balls. Fenghua taro is not only delicious, but also a nutritious and pollution-free health food. In 1996, Fenghua was jointly named "Hometown of Taro Head in China" by the National Institute of the State Council Development Research Center and China Specialty Newspaper.

Sanbei Lotus Root Sugar

Sanbei Lotus Root Sugar, as well as Sanbei Crispy Sugar, is a special local food in Ningbo. In the Qing Dynasty, it was used as a tribute to the imperial court as a royal food.

The lotus root candy is outside the column, with black sesame seeds or white sesame seeds, which is crisp and sweet, and does not stick to teeth. It is suitable for all ages. The lotus root candy is densely perforated, crisp and crisp, fragrant and sweet, and has a unique flavor.

Sanbei lotus root sugar is produced in Cixi. According to legend, during the Yongzheng period of the Qing Dynasty, a pastry chef named Shen Yongnian in Shenshiqiao, Cixi, made a good pastry, and constantly innovated to produce a kind of food with a columnar shape, the thickness of which is like a middle finger, but not more than three inches long. From the broken point of view, in this thin column, dozens of thin holes are arranged neatly, which is like a broken lotus root. Later generations called this food lotus root candy, because it is located in the "three north", so it is also called "three north lotus root candy".

since its production, Sanbei lotus root starch sugar has spread far and wide, and soon spread to Beijing. After tasting the lotus root candy brought from Cixi's hometown, Minister Kyoto was full of praise and presented it to Empress Dowager Cixi by the way. At this time, the Empress Dowager Cixi was old and frail, and the lotus root candy was crisp and sweet when she entered, so she repeatedly praised it and immediately instructed local officials to pay tribute to the court every year, which was listed as "imperial food". As a result, the lotus root candy in Sanbei became more famous.

Sanbei Lotus Root Sugar is not only famous in China, but also widely spread in Japan and some countries in Southeast Asia. In 195, Mr. Wu Jintang, a patriotic overseas Chinese who lived in Japan and was honored as the three sages of running a school in China, returned to his hometown of Cixi. He lived in his hometown for a while and left. The folks in Cixi gave him some Cixi specialties, including Sanbei Lotus Root Sugar. When he was brought to Japan, it coincided with the birthday of the Japanese emperor. Wu Jintang specially put a few boxes of lotus root candy when sending the wedding gift. The Japanese emperor had never seen such cakes before, so he picked them up, and everyone claimed that they were good. The news spread to outsiders in Kyoto, and many Japanese businessmen went to Cixi to order them one after another. Since then, Sanbei lotus root sugar has become famous in Japan.

Cicheng rice cake

Ningbo traditional non-staple food has a production history of hundreds of years. There is a folk saying in Ningbo that "rice cakes are getting higher every year, and this year is even better than last year".

Ningbo rice cake is mainly made of high-quality late glutinous rice, which is as white as jade, soft, smooth and waxy, and does not paste when cooked for a long time, and is not sticky when imported. Cicheng Town, Ningbo and Sanqi Town, Yuyao are the main production bases of rice cakes in Ningbo, and "Tapai" rice cakes are also exported to the United States, Canada, Singapore, Australia and other countries and Hong Kong and Macao.

Fenghua Strawberry

Shangtian Town is located at the southernmost tip of Ningbo's cluster metropolis, and is the "first town of strawberry in China". The pulp of Prunus mume produced in Shangtian is fine, bright red, hard, juicy and delicious. "Fengguan" brand Shangtian strawberry is also listed as a recommended commodity for Ningbo tourism.

Sanbei Crispy Sugar

Ningbo traditional famous pastry is famous in Jiangsu, Zhejiang and overseas. Sanbei Crispy Sugar has a long history of production, and it was first produced in Lubu Town, Yuyao more than 1 years ago. Crispy bean candy is rich in nutrients, including protein, carbohydrates, calcium, phosphorus, iron, carotene and other nutrients, and can maintain the characteristics of fragrance, sweetness, crispness and looseness for a long time.

Sanbei Crispy Sugar is a traditional food in Cixi, Ningbo. It is as famous as Sanbei Lotus Root Sugar and is famous in Jiangsu, Zhejiang and overseas. The selection of materials is very strict in making crispy beans. After many processes, the bean crisp candy is carefully made, and then packaged with paper to make it angular, thick and even, and the bottom seal does not need paste, so as to avoid the tide of the bean crisp candy. In this way, the characteristics of sweet, sweet, crisp and loose can be kept for a long time, and it is suitable for all ages.

Yuyao mustard tuber

Yuyao mustard tuber is a specialty of Yuyao City, Zhejiang Province. Yuyao is a famous mustard tuber production and processing base in China, the largest mustard tuber production and processing base in China, and the "hometown of mustard tuber in China" named by the Ministry of Agriculture. Pickled mustard tuber is one of the top ten leading agricultural industries in Yuyao with the highest degree of industrialization. By 29, the city had a mustard tuber base area of 12, mu, with an annual output of more than 1 billion Jin of fresh mustard tuber and a processing output value of 1.2 billion yuan, with a national market share of 6% and exported to more than 1 countries and regions.

Fenghua Peach

Fenghua Peach is known as "the best in China", which is a historical affirmation of this traditional famous fruit. Peach has formed 25 early, middle and late ripening peach varieties supporting systems, such as Zaolulu, Xueyulu, Zaosheng in Sand, Honey Dew in Lake View, Taqiao, Yulu and Yingqing. The supply period of peaches is more than 12 days. Fenghua Peach is known as "a treasure of jade pool", and it is famous at home and abroad for its beautiful fruit shape, soft meat, sweet juice, rich aroma, thin skin and endless aftertaste.

Xikou Melaleuca Cake

Xikou Melaleuca Cake, a special snack with a history of more than 1 years. There are many special snacks in Ningbo, among which the Melaleuca Cake in Fenghua Xikou is very famous. Xikou Melaleuca Cake is one of the three specialties in Fenghua, with a history of more than 1 years. Its founder Wang Maolong started making it in the fourth year of Guangxu in Qing Dynasty (1878). Nowadays, there are many thousand layer cake shops on the street of Xikou, among which "Wang Maolong Thousand Layer Cake Shop" is run by Wang Lingqi, the fourth generation descendant of Wang Maolong, with high quality and prosperous business.

When it comes to this cake, I can't help but mention Wang Maolong, who is full of innovative spirit. This farmer in Xikou is very clever. He groped for ways to improve the processing method of cakes, made a special oven with yellow mud, and added several sweet and salty flavors. The thousand-layer cakes he made had a unique taste and later became a famous specialty in Xikou.

Ningbo Tangyuan

Tangyuan is one of the famous snacks in Ningbo and one of the representative snacks in China, with a long history. According to legend, glutinous rice balls originated in the Song Dynasty. At that time, a novel food was popular all over the country, that is, all kinds of fruit baits were used as stuffing, and glutinous rice flour was rubbed into balls outside. After cooking, it tasted sweet and delicious and interesting. Because this kind of glutinous rice balls boiled in a pot floats and sinks, it was originally called "Floating Yuanzi", and later it was renamed Yuanxiao in some areas. Different from northerners, Ningbo people have the traditional custom of having a family gathering and having dumplings on the morning of the Spring Festival.

Xidian Oyster

Ninghai specialty oyster: Xidian area in Ninghai County, known as the "hometown of oysters", has a breeding history of 7 years. Oysters produced here are tender, delicious and high in protein.

Xidian oysters are mainly produced in the shallow sea of Xidian Town, Ninghai County. At present, all the 2 coastal villages in this town have strong oysters, with a breeding area of 1. 8, mu, with an annual output of 12,8 tons. 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.

The delicious oysters in Xidian are related to the unique water quality here. The salinity of seawater in this area 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.

Yuyao Myrica rubra

Yuyao Myrica rubra, which is big, colorful, juicy and heavy in taste, has been famous at home and abroad since ancient times. Its planting history has been at least 2, years, and according to archaeological discoveries at Hemudu site in China, wild Myrica rubra existed 7, years ago. This won the beautiful reputation of "Yuyao Yangmei is the best in the world". In 1995, Yuyao was named "the hometown of Myrica rubra in China" by the Central Ministry of Agriculture. In 24, it was rated as "the origin of Myrica rubra". The existing cultivation area is 82, mu, and the annual output is about 25, tons. It is the main producing area of water chestnut Myrica rubra in China. From mid-June to early July every year, Yuyao City holds the annual Yangmei Festival, and the theme tourism activities such as "Happy Tour in the Hometown of Yangmei", Yangmeishan Lantern Festival and Xishan White Yangmei Tasting will be jointly held in Sanqi Town, Zhangting Town, Moushan Town and Mazhu Town of this city.

Portunus trituberculatus

Portunus trituberculatus is produced along the coast of Ningbo. It can be caught all year round, but it is the most prosperous in July and August. Portunus trituberculatus is a famous Haite product in Ningbo, which has strong vitality and can still run wild when it is out of water for a long time. Swimming crab fishing is a traditional product of fishermen all over Ningbo. Portunus crab lays eggs along the coast in late spring and early summer every year, and its larvae grow in shallow water and mature in one year. In winter, I began to swim back to the deeper sea. The mature individuals is generally around 25g, and the males can reach 5 yuan, while the females are covered with red paste, which is particularly fat.

Portunus can be eaten fresh or pickled. Fresh food is delicious, and it is suitable with wine and meals. It is a common dish on the table of residents in coastal areas. Pickling means that fresh Portunus trituberculatus is put into bittern and can be eaten in a few days, commonly known as "fresh wind grabbing crabs". It is best to dip it in vinegar and eat it, which has a unique flavor. Portunus can also be processed into crab paste, that is, fresh crabs are washed, feet are cut off, crab shells and internal organs are stripped, cut into pieces, some salt is added, mixed evenly, and put into human containers, and it is best to quickly freeze and store for a few days before eating, which is delicious. In the past, fishermen, due to the exceptionally high output of Portunus trituberculatus, picked live crabs full of paste, put the yellow into bowls, and dried them in the air after solidification, which was called "crab yellow cake". The flavor was excellent, but the output was small, so it was difficult for ordinary residents to taste it. ;