Qingliu tofu skin geographical indication product Qingliu specialty tofu skin: Qingliu County is rich in tofu skin with a long history and is well-known.

Qingliu tofu skin has the characteristics of fragrant, mellow, sweet, tough, cooked once cooked, not mushy after being cooked for a long time, and easy to eat. It is a green food with high protein and low fat.

Tofu skin is the main ingredient in cooking. China is an ancient civilization with a long history of thousands of years. Chinese dishes are unique among the world's cuisines and are fragrant.

Tofu skin is sweet, light and flat in nature and taste. It has the functions of clearing the lungs, nourishing the stomach, relieving coughs and astringing sweat. It is mainly used to treat coughs due to lung heat and constipation.

Tofu skin is cooked into porridge with japonica rice and rock sugar that strengthen the spleen, nourish the stomach, quench thirst and relieve troubles, and has the effects of replenishing qi and laxatives, protecting the fetus and promoting smooth labor, and inducing pregnancy.

...[Details] Qingliu Snow Potato Geographical Indication Products.

"Qingliu Snow Potato" is the first national-level geographical indication product in Qingliu County that has been reviewed and certified by the Ministry of Agriculture. It has the advantages of relatively thick, round, uniform potatoes, firm body, less mucus in the incision, not easy to brown, and resistant to storage. Moreover, the potatoes are

The texture is powdery, delicate, snow-white, and tastes fresh.

In 2012, Qingliu County increased policy support, strengthened scientific and technological guidance and demonstration, vigorously developed snow potato cultivation, and established three standardized high-yield and high-quality cultivation five new integrated demonstration bases in Longjin Town, Songkou Town, and Laifang Township.

It is a leading enterprise in potato production and processing and organizes farmers' professional cooperatives to make snow potatoes an important crop for local farmers to increase their income.

According to statistics, the county has now formed a scale... [Details] Qingliu Yellow Sheep geographical indication product Qingliu Yellow Sheep is introduced from Sichuan Nanjiang Yellow Sheep through local selection and breeding in Qingliu County. Qingliu Yellow Sheep meat has become one of the main meats consumed by the public.

one.

Nanjiang Yellow Sheep originates from Nanjiang County, Sichuan Province. It is my country's first new meat goat breed that was artificially selected and bred by my country's animal husbandry science and technology personnel by applying the principles of modern livestock genetics and breeding and using multi-variety complex hybridization methods.

In 1995 and 1996, it passed on-site identification, review and certification by the Ministry of Agriculture and the National Livestock and Poultry Genetic Resources Management Committee. Nanjiang Yellow Sheep is the new goat breed with the best meat performance in my country.

It was officially named by the Ministry of Agriculture and issued a "New Livestock and Poultry Breed Certificate".

1. The appearance characteristics are... [Details] Qingliu Xiyu geographical indication product is located in Qingliu County in northwest Fujian, with beautiful mountains and green waters and pleasant scenery; crisscrossing streams and rippling blue waves.

There are 6 streams in Qingliu County: Longjin River, Songxi River, Changtan River, Luokou River, Luofeng River and Wenchang River. Especially after the completion of Ansha Hydropower Station and Songkou Hydropower Station, Longjin River, Jiulong River and

The beach water level is stable, the water flow is gentle, and the vegetation on both sides is good. Many river branches and bays are formed in the low mountains along the river, which is an excellent environment for fish to avoid flash floods, backflow, seek bait, and breed.

Since there are few factories in the upper reaches of the Longjin River and along the river, the water quality is pollution-free and the aquatic resources are very rich, including a wide variety of fish and shrimp.

There are sedentary, semi-migratory, and stream fish, and they are collectively referred to as "Qingliu Xiyu... [Details] Qingxi Dried Bamboo Shoots Qingxi Dried Bamboo Shoots Qingliu Dried Bamboo Shoots are made from freshly unearthed dried spring bamboo shoots, and are called

It is called "Fujian Bamboo Shoot", which is golden in color, translucent and famous for its tenderness, sweetness and crispness. It was listed as a tribute to Beijing in the Ming and Qing Dynasties. There are many bamboo mountains in the Fujian Mountains, but Zhangping Fujian Bamboo Shoot has a long history, is well-known at home and abroad, and is deeply loved by Shanghai.

Popular among people in Tianjin, Guangzhou and compatriots from Hong Kong and Macao, dried bamboo shoots are indispensable for many famous dishes such as "Braised Sansi" and "Royal Donkey Pork".

It is produced by drying, shaping and other processes. The dried Fujian bamboo shoots processed in Qingliu County are golden in color, translucent, with short width and short sections, thick and crisp meat, and rich aroma. They are called "Magnolia slices" and are...[Details]

Changhua Meatballs Changhua Meatballs The main ingredients of Changhua Meatballs are specially selected sweet potato powder (produced after Qingming Festival), top-quality pork, mushrooms, egg yolks, winter shrimps, bamboo shoots, green onions and cinnamon spices, which are cooked and steamed.

It is a semi-finished product with a round skin and moist and elastic skin. It is fried in lukewarm and not dry oil for a few minutes, then poured with a sweet sauce made of special condiments - glutinous rice, peanuts, sesame seeds and sugar.

Excellent pot bottom soy sauce. The skin feels crispy and the filling is delicious. After eating, you will get a bowl of light and delicious bone soup (made from mushroom heads and large bones that have been slowly simmered for two hours).

. . . . [Details] Ingredients for taro balls: 500 grams of taro, 1 long bread, butter. Seasoning: cooking oil, refined salt, MSG, corn starch, green onion. Preparation: (1) Steam and mince the taro balls, and remove the bread.

Cut the skin into 0.5cm square cubes. Add salt, green onions, MSG and cornstarch to the taro, mix well and make a 40g dough. Wrap in butter and roll in croutons. (2) Place the wok on.

Heat over high heat, pour 1000 grams of essential oil and heat to 50% hot oil. Add taro balls and fry them. Keep turning them with a spoon. When fried until golden, take them out and put them on a plate... [Details] Fern whisker buns.

It is a Qingliu County flavor snack. Preparation method: Peel the cooked taro and mash it, knead it with fern powder (sweet potato powder, tapioca powder), and knead it with water to form a thin embryo.

The ingredients vary, mostly wild rice, red wild rice, winter bamboo shoots, shrimp, scallops, refined meat, bean sprouts, leeks, green onions, garlic, dried tofu, etc. are wrapped into diamond shapes, and can be steamed or boiled with soy sauce, MSG, etc.

Lard. It has the characteristics of thin skin and filling, smooth and easy to chew, delicious and not greasy, and suitable for all seasons.