Anji dried bamboo shoots

Anji county, Zhejiang province is a famous bamboo town, where there are thousands of hectares of bamboo sea, which belongs to ecological and environmental protection bamboo forest. The growing bamboo shoots are moistened by mountain streams and clear springs, which are delicious, and the dried bamboo shoots made from them are more delicious.

Anji white tea

White tea is a rare tea variety in Anji county, which is rare at home and abroad. Now the area of white tea garden in the county has grown to 1.56 million mu. Morphological characteristics of white tea: the tender leaves of spring tea are white, the mature leaves of spring tea gradually turn from white to white and green, and the summer and autumn tea turns green. Quality characteristics: slender shape, phoenix-feather-like, jade-like, bright and oily in color, fresh and fragrant in essence, with unique licorice fragrance, fresh and sweet taste, goose yellow in soup color, clear and transparent, naturally open leaves, green leaves with white veins, and extremely high amino acid content, which is 6. 19-6.26%, twice as high as that of ordinary tea. 1998 Anji white tea was recommended by China International Tea Culture Expo, and won the famous brand product of China Tea Expo, the gold medal of International Tea Expo and the gold medal of international famous tea in 2000.

Changxing ginkgo

Ginkgo tree, commonly known as ginkgo tree, is one of the ancient and precious trees in China. This tree was distributed all over the world in Paleozoic. After the Quaternary Ice Age, only China preserved ginkgo trees, so they were called "living fossils". Ginkgo tree grows slowly, generally up to a thousand years, so it is also called "Gongsun Tree" and is listed as a national second-class protected plant. Changxing is rich in Ginkgo biloba, mainly distributed in Huaikan, Jingshan Park, Taifu and other towns, especially in Ba Du. Ginkgo biloba is one of the famous dried fruits in China. It is delicious and its core is rich in nutrition. Besides starch, protein and fatty sugar, it also contains trace elements such as vitamin C, riboflavin, carotene, calcium, phosphorus, iron, potassium and magnesium, and ginkgolic acid, ginkgolic acid, pentosan and sterol. It has medical and family effects such as benefiting lung qi, protecting blood vessels, increasing blood flow and dietotherapy. Eating ginkgo can prolong life and was listed as a royal tribute in the Song Dynasty. The main eating methods are frying, roasting, cooking and side dishes. Before cooking or eating, please remove the shell, film and heart of ginkgo to avoid poisoning. For cooked food, it is advisable to take 20 to 30 capsules each time.

Linghu white lentil

"Wucheng County Records" records that lentils, also known as sheep's eye beans, are named after the eyes of Hu sheep. There are two kinds of lentils: the black one is Ming bean, also called magpie bean; The white one is called white lentil. Because white lentils are used to being planted on the shore and wrapped around poplars, they are also called Yang Antun. There are many fish ponds in Linghu Lake, and poplars are planted beside the ponds, which are suitable for the growth of white lentils. White lentil is rich in nutrition, which can be used as a nourishing treasure, a cool drink for relieving summer heat and a medicine for treating diseases. In recent years, Linghu white lentils have been exported overseas as export commodities.

Lingsi

Among the traditional silk fabrics in China-silk, silk, satin and silk, silk ranks first. The silk produced under Sara silk in Huzhou is famous for its light as cicada's wings, thin as morning mist, soft texture and bright color, and is known as the "flower of silk weaving technology".

1. Shuangdu Saussurea involucrata Huzhou has a long history and was planted as early as the Tang Dynasty. Mainly produced in suburban Dojo, Longxi, Yang Nan, Baique and other towns, especially Dojo. Lake lotus root skin is jade-like, crisp, juicy, fresh and sweet, which is a good product in lotus root, so it is also called snow lotus root.

Taihu lily

Lily, produced in the coastal area of Taihu Lake in Huzhou, is famous for its plump meat, slightly bitter fragrance and endless aftertaste. Lily is rich in protein, sugar, minerals and vitamins, and it is a traditional tonic with low price and good quality.

Baijuhua

It has been cultivated for more than 400 years and is a traditional specialty of Huzhou. The petals of chrysanthemum are as white as jade, and the stamens are as yellow as gold, which has high medicinal value and has the function of prolonging life. Compatriots in Hong Kong, Macao and the south especially like to use white chrysanthemums as a cool summer drink, which are sold at home and abroad.

Changxing in Mei Qing

Plum, orchid, bamboo and chrysanthemum are called "four gentlemen", among which plum ranks first, so Qing Regret is both a fruit tree and an ornamental tree. It is full of vigor and vitality, blooming in the cold, beautiful and elegant, simple and elegant, and has always been compared to a symbol of firmness, chastity and nobility. Plum fruits can be used as raw materials for honey, jam, candy and drinks. For example, smoked or dried plums can be made into dried black plums, and the pickled Qinghai is called Bai Mei. In recent years, Qinghai has been used for food and making cool drinks, and the market is smoother. Plum fruit has high medicinal value. Wu regretted that he had the functions of astringing lung and astringing intestine, stopping diarrhea and dysentery, reducing swelling and killing insects. Qinghai can cure wind epilepsy, laryngitis, phlegm stagnation, cholera vomiting and diarrhea. The concentrated sour plum paste made of dark plum is widely used and has remarkable curative effect, which is recognized by Japanese medical circles. Plum trees like to grow in mountainous areas. Meixi in Anji and Hexi in Changxing, our city is rich in plums, especially the ebony produced and processed in Hexi in Changxing, which is called "Hemei" and enjoys a good reputation in history.

Plum is a famous specialty of Changxing with a long history and a large planting area. In 1930s, the output of plums reached 654.38+200,000 tons. Changxing ebony has strong acidity, thick meat, small pit and refreshing taste, which is an ideal variety for processing series of plum products and medicinal dried ebony.

Nanxun xiangtoucai

Nanxun kohlrabi, also known as spiced kohlrabi, is a famous traditional specialty in Zhejiang Province.

Nanxun kohlrabi not only has a long history of production, but also has a broad market. The main producing areas are villages and towns such as Beili, Sanchang and Hengjie in Nanxun District of Xiangzhou, with an annual output of more than 654.38 million tons, which are sold to Beijing, Shanghai, Jiangsu, Guangdong, Guangxi and other provinces (autonomous regions) and cities, and are well received by people in southern Jiangsu, Hangzhou and Shanghai. At the same time, there are a few arrangements for export, that is, exports to Hong Kong and Macao.

Product features: This kohlrabi has good color, fragrance and taste. In the production season, you can smell the unique fragrance of kohlrabi in the "vegetable factory" (kohlrabi processing factory) at 100 meters away. If you can open the fan-shaped kohlrabi by hand in the "vegetable factory", a yellowish and fragrant product will appear in front of you. If you taste it yourself, you will feel delicious. If you use it for cooking, you will feel that it is full of freshness without monosodium glutamate. It is sweet, crisp and refreshing.

Guzhu purple bamboo shoot tea

Ancient bamboo purple bamboo shoots: also known as Huzhou purple bamboo shoots and Changxing purple bamboo shoots, belong to green tea and are traditional famous teas in Zhejiang. It was produced in Guzhushan, Shuikou Township, Changxing County, Huzhou City, Zhejiang Province and enjoyed a high reputation as early as 1200 years ago. Because of its exquisite tea-making technology, delicate tea buds, purple color and shape like bamboo shoots, it is named purple bamboo shoot tea. It is a famous top tribute tea in China and an "old-timer" among the top tribute teas. As early as the Tang Dynasty, it was praised as "the first in tea" by Lu Yu of Cha Sheng.

The buds and leaves of the new purple bamboo shoot tea embrace each other, or the buds spread slightly and are shaped like orchids. After brewing, the tea soup is clear and transparent, with blue color, fresh and refreshing taste and faint orchid fragrance.

Huzhou is an ancient tea producing area and the birthplace of tea culture. Lu Yu's Tea Classic, the world's first tea monograph, was written in Huzhou. The purple bamboo shoots in Guzhu Mountain in Changxing are purple in color, shaped like bamboo shoots, with plump leaves at the bottom, green tea juice, rich orchid fragrance, sweet and mellow. Purple bamboo shoot tea is listed as a tribute treasure. Lost for many years, trial production resumed in 1979, and 1982 participated in the national famous tea appraisal and obtained the national famous tea certificate.

Leidian loquat

Leidian Town, Deqing is one of the main producing areas of the famous specialty "Tangqi Loquat" in Zhejiang Province. The soil layer is deep, loose, fertile, permeable and breathable, which has a unique natural environment for loquat growth, especially Leidian Yangdun, which is known as "Tangqi Yangdun Loquat".

Leidian loquat began in Sui Dynasty and flourished in Tang Dynasty, with a history of 1400 years. It became a "tribute" in the Tang Wude period. This is the unique condition of Leidian, a typical water town in the south of the Yangtze River, and the crystallization of cake fertilizer, sheep manure and river mud of fruit farmers. There are more than 20 varieties such as grass seeds, red seeds, sandwich seeds, "red hair girl" and "soft white sand". After a long summer, they gradually mature and last for about a month.

Leidian loquat pulp is soft and juicy, with beautiful flavor, and protein is rich in vitamins. It is not only a delicious fruit, but also its leaves, flowers and stone can be used as medicine, and its fruit paste and fruit dew can be decocted and taken, which has the medicinal functions of nourishing, relieving cough and resolving phlegm, moistening lung and strengthening stomach, clearing heat and diuresis.

Tianmu dried bamboo shoots

Anji is located in the upper reaches of Xitiaoxi River and the northern foot of West Tianmu Mountain in Taihu Lake Basin, and the two branches of Tianri Mountain surround Anji. The territory is mountainous, winding and undulating, with mild climate and fertile land, which is suitable for the growth and reproduction of bamboo plants, so it is called "Bamboo Township". Anji's dried bamboo shoots are made of stalagmites. It has to go through more than ten processes, such as bending bamboo shoots, cutting bamboo shoots, cooking, baking and bagging. It has a long history and was famous as far back as the Song Dynasty. Lai Zanning's Bamboo Spectrum said: "The bamboo shoots born in the mountains are yellow in color. Personally, they are green in color and rarely yellow. " Dried bamboo shoots are dried bamboo shoots with green color, so they are also called "green bamboo shoots". Tianmu Mountain dried bamboo shoots are famous products in dried bamboo shoots. Traditionally, the main varieties produced by people for export include Xiaoli, Bald, Fat, Bamboo Shoot Tip and Roast Head. Its advantages are thick and tender meat, beautiful color, fresh fragrance and rich nutrition. It can be used as a seasoning to stimulate appetite, help digestion and prevent defecation.

The main producing areas are Zhang Cun, Fu Bao, Cehe and Shangshu in Anji County. Tianmu dried bamboo shoots have a long history and are a kind of "delicious" with unique flavor. They are famous in Shanghai, Jiangsu and Hangjiahu, and are called "flat tips". Tianmu dried bamboo shoots are fresh and tender, good in color and shape, fresh in alcohol and fragrance, and are good condiments and condiments.

Anji white tablets

Anji white tablet is a famous specialty of Anji-green tea. The shape of the white piece is "straight and slightly flat, shaped like an orchid, with green color and exposed white hair". After brewing, the fragrance is lasting and the taste is fresh and sweet; The soup is clear and the teeth bloom. He won the Bronze Award in the first China Agricultural Expo and the Hangzhou International Tea Culture Excellence Award.

Anji White Tea is mainly produced in He Shan Township, Anji County. Tea garden is located in high mountains and deep valleys, with fog in the morning and evening, large temperature difference between day and night, deep and fertile soil and unique natural environment. Coupled with the meticulous production management of tea farmers, Anji white tea has become a precious tea treasure and won the gold medal in the international famous tea appraisal.

Changxing chestnut

Originated in Huaipankan and Si 'an of Changxing County, Huzhou City, it has been planted for nearly 500 years.

Chestnut in Changxing belongs to Zelkovaceae, a deciduous tree. The leaves are wide, the shell is spherical, there are dense thorns outside, and there are 2-3 chestnuts inside. When ripe, chestnuts are brown in shell, yellow and white in meat, sweet in taste and rich in protein, fat, sugar and starch. Chestnut is a famous dried fruit in Changxing, and it is also called "Three Treasures of Changxing" with Prunus mume and Ginkgo biloba. There are many kinds of chestnuts in Changxing, with Dayuangguang, Mazhiqing and Li Kui as the top grades. They are full of sweetness, rich in nutrition, delicious and suitable for raw and cooked. It is an internationally recognized nutritional product and an important export product of Changxing.

Mogan yellow bud

Produced in South Road Township, Deqing County, Zhejiang Province, at the northern foot of Moganshan Mountain. Above 600 meters above sea level, there is no pollution in the territory of 100 square kilometer, and the tea growing environment is superior. As early as the Jin Dynasty, monks went to Jiean in Moganshan to grow tea. Mogan yellow bud is compact and thin, as thin as lotus root, with complete and plump leaves, good clarity, tender, green and yellow color, noble and lasting aroma, fresh and mellow taste, clear yellow-green soup color, light yellow leaves and beautiful appearance, and is regarded as the best in tea.

Four treasures of Taihu Lake: whitebait, white shrimp, bonito and white fish.

Jiang Kui praised Huzhou as the Crystal Palace in the Southern Song Dynasty, and Zhao Mengfu, a painter in the Yuan Dynasty, called himself the Taoist of the Crystal Palace. There are many treasures in the Crystal Palace, especially fish. In the waters near Taihu Lake in the north of the city, there are four "four treasures": whitebait, bonito, white shrimp and hornfish.

Whitebait, known as leftover fish in ancient times, is commonly known as noodle fish. It is round, as transparent as snow, like a white Hosta, and only its eyes are black. The whitebait in Taihu Lake is mainly whitebait and whitebait in Schleswig. "Wu Xingzhi" said: "Although whitebait is thin, the country enriches the people and comes out of Taihu Lake. A lame man, white as silver, skinny. " "Huzhou fuzhi" contains: "whitebait, also known as noodle fish, is a residual fish. According to legend, the king of Wu ate the rest of the water and abandoned it. He became a fish. " According to legend, at the end of the Spring and Autumn Period, Fu Cha, the king of Wu, feasted all day. He poured leftovers (finely cut fish) into Taihu Lake and turned them into leftover fish. After ten years of common life and lessons, Gou Jian, King of Yue, is determined to eliminate the revenge of Wu. Later, when Fu Cha, the king of Wu, went north for hegemony, he sent troops to attack Wu, was blocked in Taihu Lake, and faced the desperate situation of lack of food. Suddenly, I found that the fish around the ship gathered together to prey on them, and finally revived the scholar and Qi, and wiped out Wu in one fell swoop. The fishing time of whitebait is from May to June every year. Whitebait dies when it comes out of water. After cleaning, picking and packaging, it will be transported abroad for sale by plane within four or eight hours. At that time, there was a saying that one ton of fresh whitebait could be exchanged for twenty tons of wheat.

Whitebait is rich in nutrition and is a treasure among fish. Whitebait is rich in protein, carbohydrates, calcium, phosphorus, iron, vitamin B 1, B2 and nicotinic acid. Its meat is tender, white and tender, without bone spurs and fishy smell. Fried fresh whitebait with eggs, fresh and tender; Taking whitebait as soup is delicious and fragrant. The prepare whitebait has flat dry body, fat meat and soft bones, white and bright color, and long-lasting color and fragrance.

Whitebait in Taihu Lake has strong adaptability, high fecundity and short growth period, and is easy to form a population. Since 1979, under the guidance of aquatic experts, whitebait in Taihu Lake has been transplanted to all parts of the north and south, including Yunnan, Jilin, Beijing, Shandong, Inner Mongolia, Henan, Hubei and Zhejiang 13 provinces and cities. It can be said that it has become the home of the four seas.

White shrimp, also known as spiny-tailed shrimp, crustacea, short-nosed shrimp family. Its appearance is similar to that of freshwater shrimp, with white color, thin shell and transparent body. It is found in the coastal areas of China, but it is rich in the dense coastal sediments of Taihu Lake. "Taihu Lake Preparation Test" said: "Taihu Lake white shrimp is the best in the world, and the color is still white after cooking." ..... White shrimps are also divided by color. "Huzhou Prefecture Records" said: "White shrimp, out of Taihu Lake, is white and soft, but delicious, and it is more beautiful to have children after the plum rain." ; The spawning period of white shrimp is May and June every year, and it will spawn again about 25 days after the first spawning. Its eggs are attached to the mother through mucous membrane, and only live independently after hatching into young shrimp, but its life span is only about one and a half years. White shrimp has a high nutritional value. 100 gram of white shrimp, protein accounts for 65,438+06.4 grams, as well as calcium, phosphorus, iron and vitamin A. Mr. Ye Juquan, a famous Chinese doctor, has written a book "Prescription for Eating Chinese Medicine", saying that shrimp is a kind of powerful and refined medicine, sweet in nature, nourishing acne, promoting lactation and strengthening yang! Oral administration has the effect of detoxification. White shrimp can be made into dried shrimp, and folk fresh food likes to stir-fry shrimp with soju, which has a special taste. Shrimp paste can be made from the leftovers after peeling shrimp.

Coilia ectenes, which Huzhou fishermen call Coilia ectenes and Coilia ectenes. Bonito only lives in the mouth of Taihu Lake, that is, the south bank and west bank of Taihu Lake. There are many plankton in the streams of two rivers, which is beneficial to the habitat and reproduction of bonito.

Bonito lays eggs in spring. People can only see larvae in autumn and catch them when they grow to about two inches. Every other year, it can grow to about a foot, and it is shaped like a shiny knife. Its meat is tender and nutritious, and it contains many elements such as phosphorus, calcium, magnesium and inorganic salts. The calcium content of its bones and fish eggs is three times that of whitebait. Both steamed and red fried silver carp are suitable for eating. In recent years, it has also been processed into canned food or minced fish and sold all over the world.

answer

Lanshan W.

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Fourth Floor

Hornfish, also known as needlefish, mainly grows in the shallow waters of Dongshan Mountain in Taihu Lake not far from Huzhou. It is exquisite and petite, generally about 12 cm long, with a cylindrical body and needle-like horns on its mouth, hence the name hornfish. It usually lays eggs in February and March. Fishing in August and September. Most local fishermen dry it and then cook it in a pot for a while (that is, bake it). So the dialect is called "fish release". Hornfish meat is delicious, mainly fried and fried, and the stuffing is also good. Huzhou Hotel is one of Huzhou's delicacies, which includes shredded salted and salted horn fish, pickled horn fish, sweet water horn fish, fried horn fish, horn fish wonton and horn fish balls.

Zhulaoda zongzi

Product description: The most famous zongzi are sand-washed sweet zongzi and fresh meat salty zongzi. The rose sand peculiar to sweet zongzi is black and shiny, and tastes sweet and waxy; Sliced leg meat of salty zongzi is distributed on the zongzi, with stuffing at the beginning and end, which is delicious and fragrant. This kind of zongzi will not go bad for a week in dog days and will not go bad in winter. The popularity of Laoda Zongzi is mainly due to its meticulous production: First, it pays special attention to the selection of materials. The selected glutinous rice should be "changeable", with similar particles, fullness and firmness. Red beans used for sand washing must use "Dahongpao", and lard should use good fat pig suet. The wrapped salty jiaozi is made of leg meat, and the refined fertilizer is cut in stages. Zuo Fu, Huizhou, is wrapped in fragrant fragrance. Second, the operation technology is excellent. The wrapping force is not loose or tight, and the four corners of the zongzi are closely stitched, with a crisp and slender shape and beautiful knot. When cooking zongzi, the heat is just right. Wash it with strong fire and flat fire, and use it at intervals. Third, it is delicious. Color: sweet zongzi is white, waxy and soft, with black and shiny oil crystals embedded in it to wash sand; Salted zongzi is sauce yellow, fresh and shiny. Aroma: In addition to the mixed fragrance of raw materials, there is also a rose fragrance, mainly the homemade rose dew that permeates the sand washing. Taste: Both stuffing and glutinous rice have scientific formula and taste delicious. Fourth, pay attention to cleanliness and take multi-channel disinfection measures. For example, when handling zongzi, three things should be done, and tableware is often disinfected by sunlight. Fifth, it is suitable for seasons and diversified varieties.

Product history: Zongzi has a history of nearly a hundred years. Founder Zhu Guangchao is known as the "boss" and is proficient in tea art and food. 19 10 He opened a "Zhu Laoda" shop in front of the Confucian Temple in Huzhou, mainly selling zongzi, tea and food. After two generations' hard work, a series of improvements have been made to Zongzi, which has changed from an ordinary folk food to a fine tea and gift, and has become a traditional food with local characteristics in Huzhou. During the period of 1927, "Zhu Lao Zongzi" was exhibited as a famous product in Huzhou in the Native Products Museum of the National West Lake Expo held in Hangzhou, and won the high-quality native products award, which made it famous in one fell swoop. For nearly a century, the vast areas along the southeast coast, especially Jiangsu and Zhejiang provinces, are almost well known. Zhu Laoda Zongzi 1984 participated in the Zhejiang Fair in Shanghai, which was well received by all walks of life. The sales volume increased year by year, and the demand was in short supply.

Ding Lianfang Zhang Qian steamed buns

Huzhou Ding Lianfang Zhang Qian Steamed Bun Shop is a time-honored brand with a history of one hundred years. Zhang Qian steamed stuffed bun is famous for its elaborate production, expensive materials and delicious taste. Hong Kong Ta Kung Pao and China Cooking both made special reports.

Ding Lianfang, the founder of Huzhou City, is a small businessman selling onions and vegetables. Later, he changed course and became unique among all kinds of snack bars in Huzhou, running thousands of steamed buns and selling them every night. Because it is a new variety and delicious, business is booming. Since then, Ding Lianfang has set up a stall at Camel Bridge and received more than 200 customers every day. Later, he improved the style of steamed stuffed buns, changing the original strip shape into a square shape, and adding Kaiyang in the stuffing to improve the flavor. The slender silk powder was customized into thick mung bean silk powder, which got rid of the homely style from the inside out and formed a unique snack in Huzhou.

1882, Ding Lianfang opened a steamed stuffed bun shop in Huangsha Road under his own name. Business is booming. After Ding Lianfang died, his son Ding Jiaosheng inherited his father's business. He kept improving the quality at all costs and won the competition. The characteristics of this kind of steamed stuffed bun are: "thousands of sheets are thin and tough, which can be wrapped tightly and airtight." The stuffing is made of stovepipe meat, Korean Kaiyang, Japanese scallop, Xiaofeng butterfly slices, bamboo shoots and fried sesame seeds. It's fragrant and juicy. Silk powder is white and thick, and it won't paste if cooked for a long time, so it is soft and tasty. After liberation, Ding Lianfang's thousands of steamed buns were deeply influenced by the masses, but they developed slowly for various reasons. After the public-private partnership, there was a turning point. By 1978, the daily output reached 1400 person-times. After the Third Plenary Session of the Eleventh Central Committee of the Communist Party of China, with the improvement of people's living standards and the vigorous development of tourism, production has made a breakthrough, and now it has increased to more than 6,000 passengers a day.

Mr. Fei Xinwo, a famous calligrapher in Hunan, once wrote an inscription praising him after tasting thousands of steamed buns in Ding Lianfang: "Fresh and refined, famous far and wide." Ding Lianfang's thousand-face steamed bun has become a traditional name in Huzhou, enjoying a world-renowned reputation.

Zhenyuantong's "Three Treasures of Tea and Food"

Rose crisp candy, salt and pepper peach slices and cowhide candy are three delicious teas. In Jiangnan, almost all towns can produce. However, only the products of Zhenyuantong Food Factory stand out among many manufacturers and are known as the "three treasures of tea and food". Zhenyuan and "three treasures of tea and food" are both traditional foods with a long history.

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Lanshan W.

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Fifth Floor

There are many kinds of shortbread, such as rose shortbread, sesame shortbread, salt and pepper shortbread and meat shortbread. Rose crisp candy is made finely, consisting of crisp chips, stuffing and maltose. The bread crumbs are made of flour, sugar, cooked sesame seeds, rose sauce and edible pigments, and the fillings are made of soft sugar and maltose made of glutinous rice or malt. After 18 processes, it is refined, fragrant, delicate, sweet but not greasy, loose but not brittle, so it is famous in the south of the Yangtze River and exported to Japan, Hong Kong and Macao.

Pepper and peach slices are famous for their thinness, crispness, fragrance and freshness. Peach slices with salt and pepper are refined from superior sesame seeds, fried rice noodles, edible oil, refined salt, sugar and other raw materials. Peach slices with salt and pepper are deeply loved by consumers because of their unique flavor, and have been exported to Japan and other countries in recent years.

Zhenyuantong's cowhide candy is different. It is made of sugar and starch, supplemented by osmanthus, orange peel and sesame. When I first chewed it, I thought it was soft and elastic, but it didn't stick to my teeth. It's sweet and comfortable. After chewing, I think sesame is sweet and fragrant. If you chew it again, you will find pine nuts and orange peel more mellow.

At present, cowhide candy has developed from a single variety to dozens of varieties with different tastes and colors today.

Aunt Sara pancakes

Sara Sister-in-law Cake is the traditional name of Sara. According to legend, there was an aunt Ma who was in poor health in Minjia Lane, Sara Town. Her daughter-in-law knew that her mother liked sweets, so she started making cookies to commemorate her. When making a cake, the girl was very naughty. When her sister-in-law was not looking, she put a pinch of salt in the biscuit. Aunt Ma tasted it and it was salty, sweet and delicious. Its taste is unique, and her appetite is greatly increased. Since then, Lin Shuangren has widely quoted this production method. Sara Sister-in-law's cakes have a history of more than 100 years, and have a unique flavor, so far they are selling well.

Sister Sara's cake is oblate, uniform in thickness, clear in surface texture, smooth in bottom, fine in powder, oily, light gray, fragrant in sesame oil, crisp and refreshing. Because of its small size and fine flour, it is brittle and melts in the mouth.

Sister-in-law Sara pays attention to the cake materials. First, the white flour is turned into tender yellow with slow fire, then the fried and shelled black sesame seeds are ground into hemp slices and added with sugar powder. Then add the boiled pork suet and a small amount of refined salt, put it in, add a proper amount of water, mix it into crispy dough, and press it with stamps. This series of processes is called "bean jelly crisp operation process". In recent years, Sara Food Factory has improved the traditional ingredients and techniques, such as adding appropriate amount of sesame oil to make it more fragrant.