1. Shrimp lamb:

It is produced in Taishan, Guangdong.

In summer and autumn flood season, a large number of young shrimps are on the market. Choose the young shrimps that are transparent and bright, full of meat and edible with shells, wash them with salt water, remove impurities and dirt, dry them in the air, add salt in a earthenware and mix well, beat them slightly with a sauce-beating stick, cover them for fermentation and add appropriate amount of salt to mix well. Ferment again, and finally add salt and ferment. After three times of fermentation, the young shrimps turned into red shrimps. When the weather is fine, it will be dried in the sun for a week to become shrimp paste. During this period, the sauce should be beaten once every once in a while, and the more times, the better, so that the odor will be distributed, the water will evaporate, the color will change from red to purple, and the taste will be beautiful, smooth and tender. During the processing, the following salts and fermentation are the most critical, which need to be mastered flexibly according to the weather changes. It is suitable to make it in late summer and autumn, when the weather is dry, the fermentation time is easy to master, the shrimp is delicious and clean, and the finished product tastes the most mellow. Finally, sealed and stored. When eating, the oil is released and steamed, and the smell is fragrant and appetizing. Squeeze the shrimp paste further to dry its water, and it will become a lamb cake. The shrimp lamb contains a lot of protein, which is rich in nutrition, rich in shrimp flavor and delicious.

2. Salted fish in Guang Hai:

Salted fish in Guang Hai is a specialty of Taishan Guang Hai, and "Salted fish in Guang Hai" has a unique pickling method and a long history. The method is to insert rare fresh fish such as white flowers and yellow flowers into the raw salt pile for pickling, with the head down and the tail up. After being taken out at the right time, the fish body is hard and dry, and the fish is firm and bright. When eating, cut the salted fish into small pieces, put them on a plate, spread some semi-fat and thin pork, shredded ginger and chopped green onion, then pour peanut oil on it, and steam (or bake rice noodles) in a wok for 15 minutes to cook. When you open the lid of the wok, the special smell of salted fish is immediately distributed around. When I smell it, I feel that my appetite is wide open; Looking at it, the oil is yellow and the meat is white, and the color is fresh; Eating it, it is sweet and fragrant, salty and palatable, and it does have a special flavor.

3. wen cun: "White jade oyster".

4. Xiachuan shrimp cake:

Xiachuan Island stands like a pearl in the South China Sea. The bay is excellent, with beautiful scenery, fertile land and lush fruit trees; The fishing ground is vast and rich in resources. The total area of the island is 98.68 square kilometers, the coastline is 132.98 kilometers long, and there are 15 natural harbors. The harbors around the island are rich in young shrimps with an annual output of more than 3,5 tons, making it the largest production base of young shrimps in the province.

Miao shrimp (also known as silver shrimp) can be directly used as breeding feed, or fresh shrimp can be processed into shrimp cake or dried in the sun. Processing dried shrimp into shrimp powder is the main component of refined feed.

Xiachuan shrimp cake has a long history, well-made, delicious and well-known at home and abroad. Domestic sales throughout the province, Northeast China, Inner Mongolia, Heilongjiang; Export to Hong Kong, Macau, USA, Canada, Singapore, etc.

Shrimp cake has a high nutritional value, which can be steamed alone or used as cooking seasoning. When steaming alone, put a proper amount of shrimp cake on the plate, and then spread some semi-fat and thin pork, shredded ginger and chopped green onion for steaming, which will be delicious and fragrant. Braised pig's feet with shrimp cake has a special flavor. Soak a proper amount of shrimp cake in oil first, then put pig's feet in water and stew until cooked. The smell is overflowing, the food is crisp and sweet, and it is appetizing. Shrimp cake is also a good seasoning for cooking melons and vegetables.

5. Wind eel in Maixiang:

Wind eel is a unique specialty of Wayao Bay in Maixiang Village Committee of Dajiang Town. The wind eel is shaped like a white eel, generally about 4 cm long and weighs about 6 grams. If the head has two ears, the whole body is fat, the spine is silver-gray, and the abdomen is white. The cooking method is: after frying, stew with pork bones, peanuts and plum beans. Its juice is milky white, delicious and fragrant

Every winter, when the north wind is howling, the sky is dark and the river is raging, the wind eel will come out in a ball. The local people set up a trap in the Tanjiang River, and each time the head can catch about 5 kilograms.

6. Doushan bamboo shoot:

Bamboo shoot belongs to Gramineae, and its appearance is similar to that of rice seedlings, so it is also called Hesun. The difference between bamboo shoots and rice seedlings is that the leaves of bamboo shoots are longer and fatter than those of rice leaves, and they are flourishing. There is a large amount of production in the southern part of Taishan, with Doushan as the most, and Liucun as the best.

bamboo shoots are suitable for growing along the pond. Every year in the middle of spring, the withered manuscripts left over from last year are divided into small trees, which can grow in the lowlands with water, and no fertilization is needed all the year round. At the end of summer, the bamboo shoots will be lush and green, and then they will be poured between the dry branches with mud to leave a gap, so that they can germinate in large quantities. Mid-autumn festival is like mushrooms after rain, and then you can harvest.

there are three ways to eat bamboo shoots: frying, frying and boiling soup. When frying, first cut the bamboo shoots in half, then make a deep mark on the section with a knife, separate them slightly, fill in the pulp (pulp made by mixing fish and pork), fry in oil and make a paste (called "thicken" in Mandarin). You can also use pork or shrimp with stir-frying and boiling soup.

7. Pickled wax gourd:

Wax gourd is one of the local products of pickled wax gourd, which can be planted in spring and autumn, and is one of the commercial vegetables supplied in summer and autumn. There are two varieties of black-skinned wax gourd and gray-skinned wax gourd, which have developed roots and strong plant growth. The yield is generally about 1 thousand Jin per mu, and the high yield is 1.7 ~ 2 thousand Jin. Pickled wax gourd has thick meat, excellent quality and sweet taste. Old and tender melons can be eaten. Besides stewing, frying, stewing and making soup, they can also be dried and frozen. The top bud of melon is the first-class dish in tea house. Melon kernel can also be used as medicine, melon peel can also be used as medicine and mixed with red beans to make soup to relieve summer heat. Boiling sugar water can solve skin eczema, so it is very popular among consumers.

the products of red gourd have been sold well in Hunan, Jiangxi, Jiangsu, Anhui, Zhejiang, Gansu, Sichuan, Shandong, Henan, Fujian and other provinces, as well as Beijing, Shanghai, Wuhan, Lanzhou, Tianjin, Guangzhou, Shenzhen and Zhuhai.

In p>22, the vegetables in red gourd town were tested and approved by the relevant departments of the province. At present, it is bidding for the "Demonstration Town of Pollution-free Agricultural Products Production" and the trademark of "Chaozhong Black-skinned Winter Melon".

8. Chonglou Baigang bean jelly:

Bean jelly is a food for Taishan people to clear away heat and relieve summer heat, and it is made of bean jelly. This kind of food is cooked into a paste, cooled into a cake, black in color, sweet in taste, cool and refreshing, and comfortable all over after eating.

Mesona blume is a herb, which was introduced to Chongzhang Baigang by Xinyi in the 194s. Planting in Qingming every year and harvesting in June of the lunar calendar. The preparation method is: wash Mesona blume, add clean water, add a little edible water, and simmer until the grass is rotten and gelatinous. Pour out the glue, remove the grass residue, put it in a pot to boil, add a proper amount of sticky rice flour or cassava flour to boil it into slurry, pour it out, put it in a basin, and cool it. Mesona blume is cool, has the effect of clearing away heat and toxic materials, and has a certain curative effect on hypertension, diabetes, muscle and joint pain.

9. Pickled black beans:

In winter, Taishan people like to use black beans with pork lungs, candied dates, loquat leaves, Adenophora adenophora, Beihe, dried tangerine peel and Qiang slices to make soup. This black bean soup moistens the heart, reduces phlegm and relieves cough. Therefore, black bean is a kind of bean that Taishan people love to eat. It is mostly produced in Haiyan, Shalan, Sijiu, Chonglou and other places, especially the best one, and the red bean is a famous specialty of our city. Black beans, also known as black beans, are generally divided into two types. One is that the bean body is flat, the black skin has some gray, and there are concave marks on the back of the bean, which is called "cow's foot trace". This kind of black bean is a kind of black bean, which is harvested in August of the lunar calendar, so it is also called "August bean"; The other kind of bean is round, with no concave marks on its back. It can be planted two or three times a year, which is called "three crops", and its effect is not as good as the previous one.

1. Lotus roots in Hai Yan:

It's fun to enjoy lotus flowers, but eating lotus roots has a special flavor. The lotus root produced in Hai Yan is fat and big, and the largest one can reach five or six pounds; Especially in Sansha, San 'an and other places. Lotus roots produced in these places are not only fat, but also contain a lot of starch. Cooked lotus root is loose and cracked, and it is as loose as eat areca taro, and the lotus fragrance is strong; Used for soup, sweet and powdery; Sliced and fried with pork or beef slices, it is crisp and slag-free, and it is a good dish in summer. Taishan people use winter melon and red beans to cook lotus root soup in summer, and add one or two tender lotus leaves. The soup tastes like lotus, and it can also relieve the heat and get rid of troubles. When digging lotus roots, the lotus leaves are picked and dried, which can be used as packaging materials, and Guangzhou and other places are also used to wrap lotus leaf zongzi.

11. Shuibu (49) Sweet Potato:

Shuibu (49) Sweet Potato is a kind of sweet potato with a slightly pink double skin, yellow meat and white sugar heart, which can satisfy hunger. Although it is produced all over Taishan Mountain, it is the most famous one in Shuibu area. Its meat is slightly yellow. After cooking, the white heart is loose and sweet. After drying, the aroma is overflowing, which is different from ordinary sweet potatoes, so it is named sweet potato. When the Japanese army fell, food was extremely scarce. Fortunately, it saved many people in the city. At that time, it could really be called "an invaluable treasure for raising people".