1. A 6-word essay on Suqian specialties

Do you know what Anshan specialties are? That's nanguo pear!

do you know the origin of nanguo pear? Then let me introduce you. Once upon a time, there was a very kind old couple who saved an injured wild goose. The next spring, the wild goose came back and brought a seed. The old couple planted it in the field. Autumn has come, and the seed has blossomed and borne fruit. The old couple are very happy and invite the villagers to taste it. Let's have a taste, yeah! Sweet, delicious! So, everyone broke a branch and planted it in their own homes. In this way, Qian Shan's Duizhang Shi Cun is full of white flowers in spring, which is really beautiful! The villagers gave it a very nice name called "nanguo pear".

nanguo pear has a round head. In summer, he always wears green clothes. In autumn, you get freckles and wear yellow clothes. How beautiful! Moreover, he is still the "queen of fruit"! It tastes sweet and a little sour, and there are some small particles in the pulp. It also likes to boast. It likes to wear yellow clothes best, and its cheeks are a little red. If it is not a little small, it really looks like a quiet little girl. Nanguo pear's contribution can be great! Not in Changsha, Beijing, Hunan ... Many places, but in Anshan! It eats one when we are thirsty, oh-it can quench our thirst! Eat it when we are tired from work, and maybe we won't be tired.

look! This is nanguo pear in my hometown. Don't forget, the native product of our hometown is nanguo pear. 2. Suqian's native products composition 5 words

Yixing has many native products.

Heqiao dried bean curd is very famous. So are dried bamboo shoots.

and black rice. I think black rice is the most distinctive one.

-------------------------------------------------------------------------------------- Vaccinium bracteatum juice contains precious natural melanin, which can regulate blood circulation. Besides being used as raw material of Vaccinium bracteatum, it can be dried in the sun to make tea or extracted to make healthy drink.

The article "Southern Candle" in Xin 'an Annals reads: "In the Spring Festival Evening, the seedlings are red and red, shining in the valley. Taoism is used to distill rice, so it is also called green rice. "

Vaccinium bracteatum, an evergreen shrub of Ericaceae, has grassy leaves, oval-shaped and bright red new leaves and dark green old leaves. Racemes axillary, corolla white; Berries are spherical and purple-black when ripe. In early summer, Huizhou people pick young leaves (stems and fruits can also be used) of Vaccinium bracteatum, wash them, mash them, put them in a pot, add a proper amount of water and a small amount of alum, heat them slightly, and filter out the juice. Wash and soak glutinous rice in the juice for coloring, take it out after about half a day, cook it into cooked rice, and it will be dark and fragrant.

some people add a little ham slices to their meals, which makes them taste better. Eating black rice is generally on the eighth day of the fourth lunar month, and there is a custom of "eating black rice on April 8".

It is said that in ancient times, there was a gentleman named Fu Xiang in the south of the Yangtze River, and his wife Liu gave birth to a son named Radish in middle age. Later, both father and son became monks, and Liu became seriously ill because of thinking about his son. One day, under the persuasion of his wife and brother Liu Wu, he broke the precepts to end a meatless diet and angered Yama right, so he was thrown into eighteen layers of hell and fell into the hungry ghost road.

His son is filial, and with the help of the Tibetan Bodhisattva, he often goes to deliver meals for his mother. Every time my son delivers a meal, he is taken away by a hungry ghost, and my mother is still hungry.

Later, my son found that there was a kind of leaves on the mountain that could dye white rice into black rice, and it tasted better. He tried to cook it once and sent it to hell. The hungry ghost found that the rice was black, and they were afraid to eat it. Since then, Liu has never been hungry. It happened to be the eighth day of April. Later, people ate black rice on the eighth day of April to prevent themselves from being robbed by hungry ghosts.

In China, Zhejiang, Jiangsu, Hubei, Hunan, Jiangxi, Anhui and other places, people still keep the ancient custom of eating black rice in April of the lunar calendar. Some places eat it on the Qingming Cold Food Festival, while more people eat it on the eighth day of April. 3. What are the special snacks in Suqian?

Su Xiaohong Grape, Yellow Dog Pork Head, Xinyuan Mutton, Siyang Fat Chicken and Wheel Cake.

1. Su Xiaohong Grape

Su Xiaohong Grape is the main raw material of Malingshan brand red wine, one of the famous wines in Jiangsu Province (Malingshan brand red wine won the quality product in Jiangsu Province in 198).

this variety was originally cultivated by farmers in the east embankment of Beijing-Hangzhou Grand Canal in Suqian County, Jiangsu Province. In 1971 and 1972, it was identified by many experts from Beijing Botanical Garden and Zhengzhou Fruit Institute of China Academy of Agricultural Sciences, and it was confirmed to be an ancient and excellent brewing variety in China. In 1974, the National Conference on Grape Cultivation and Grape Wine Making was officially held.

2. Yellow Dog Pork Head Meat

Yellow Dog Pork Head Meat is a famous food in Suqian City, Jiangsu Province, also known as Suqian Yellow Dog Pork Head Meat and Qianlong Soup-stock Yellow Dog Pork Head Meat, which was created by Huang De in the 12th year of Qianlong in Qing Dynasty (1747).

The pig's head meat of Huanggou is as famous as the whole pig's head roasted in Yangzhou, both of which are representatives of the practice of pig's head meat in the north. The difference is that the pig's head in Yangzhou is shaped and served on the table, while the pig's head in Suqian is cut into pieces and burned, which is no different from braised pork in appearance.

3. Xinyuan Mutton

Xinyuan Mutton, a famous special dish in Jiangsu, is a town under the jurisdiction of Siyang, Jiangsu. Good quality and delicious taste, suitable for all seasons, and unique cooking skills. Xinyuan mutton is eaten from the head of the sheep, and it can be said that mutton strips, sheep brains, sheep eyes, sheep blood, sheep ribs, mutton, sheep liver, sheep belly, sheep heart, sheep lungs, sheep intestines, sheep legs and sheep balls are eaten from beginning to end, and then roasted, fried, fried, stewed and cold-baked.

4. Siyang Fat Chicken

Fat chicken, one of the famous specialty snacks in Siyang, Jiangsu Province, is red and white, with flexible texture and fragrant meat. It is not fat or greasy and tastes fresh and tender. Farmers' weddings, funerals and celebrations often take fat chicken as the "first course" on the table, and guests' comments on the chef's skills are also based on the production of fat chicken.

5. Wheel cake

Wheel cake is one of the traditional famous spots in Suqian, Jiangsu Province. Its main raw materials are flour, white sugar, green shredded pork, pig suet, crystal sugar, etc. It is rich in Yanghe Town, Siyang County (formerly Taoyuan County). Wheel cake is fried food, which needs hot food, golden color and delicate taste. Although wheel cakes are delicious, they contain more sugar and fat, so it is not recommended to eat them as staple food. Normally, one or two pieces should be eaten at one time.