food raiders in shangyu

Songxia mustard tuber

mustard tuber is one of the three famous pickles in the world. Songxia mustard tuber is fresh, spicy, crisp and storage-resistant. The ingredients are exquisite and the technology is fine. The processing technology is: check the vegetables and peel them to make each vegetable head round. Curing for the first time; After 24 hours, take it out and drain it for the second pickling; When it is not white, it is picked up, trimmed, graded and shaped, washed and squeezed, and then mixed with a variety of seasonings. Sprinkle pepper, put it in a special pottery jar and seal it. It is rich in amino acids, protein, phosphorus, iron, carotene, riboflavin and other nutrients, which can stimulate appetite and is a favorite food with table.

Lianghu Shuimo Rice Cake

Shuimo Rice Cake is a traditional specialty of Shangyu County, which is produced in Lianghu, Shangyu County. It has a long history of production and was once a tribute to Empress Dowager Cixi. During the Guangxu period of the Qing Dynasty, Liang Laker opened a shop in Shaoxing to sell rice cakes. At that time, the rice cakes were made of dry powder and water, which were easy to crack and tasted bad, so the business was not very prosperous. There was a farmer named Chen Peiji in Lianghu Lake. He saw that the tofu in the tofu shop was white, thin and tender. He imitated the method of making tofu, soaked the rice with water, and then milled it to make a milled rice cake. He hung up the brand of "Lianghu Chen Xieqing Shangbai Shuimo Rice Cake Shop" on Jiefang Road in Shaoxing, and the customers were crowded, and Shuimo Rice Cake became famous from then on. Lianghu rice cake is famous for its smoothness, tenderness, softness and delicacy. It has been exported to Hong Kong, Shanghai, Hangzhou, Ningbo and other places. Since the Shuimo rice cake was handed down to the world, there are many imitators. The quality of Lianghu rice cakes is excellent, mainly because Lianghu rice cakes have unique production methods: First, the water quality of Zaoli Lake and Hongshan Lake is clear, and the water seepage is appropriate, and only 1.3-1.4 kg rice cakes can be produced per kilogram; The second is to choose high-quality white japonica rice, which the masses call "loach japonica rice" as raw material; Third, using tools such as Shaoxing Luoshan stone mill or small steel mill and squeezing to ensure the fineness of cake powder; The fourth is to master the production season, generally during the winter solstice in beginning of spring, when the temperature is suitable and the raw materials are sufficient, it will be processed and sold.

Prunus mume

Prunus mume is one of the traditional famous fruits in Shangyu and has a long cultivation history. The big green plum in Fenghui Town is famous for its big fruit and small core, thick and crisp meat. It has the characteristics of green color, big fruit and small core, thick and crisp meat, sour flavor and clear mouth. After determination, the average fruit weight of big green plum is 21.9 grams, the edible rate is 89%, and the soluble solid content is 6.1%. The registered trademark is "Dongqing" brand.

most fruits win with sweetness, but only plums are funny with acid. Plum fruit contains tannic acid, tartaric acid, citric acid and other acids, as well as protein, fat, sugar and vitamins. In addition to being used as fresh fruit, Prunus mume is mainly used to process Prunus mume, dried Prunus mume, fruit juice, fruit wine and candied fruit. Products such as preserved plum and Pei-Mui Chan, which are made from plum fruit, are known as "the king of candied fruit". Except a small amount of fresh plum fruits produced in this city, most of them are processed into Cheng Mei blank, Qing Kou Mei, Hua Mei and Pei-Mui Chan, which are sold at home and abroad and are well received by consumers.

Thousand pieces of Songxia mold

One thousand pieces of Songxia mold is a famous specialty in this city, which has a long history of production and became famous as early as 211 years ago. It is said that there was a "Cai Wancheng Water Workshop" in Songxia Town in the Qing Dynasty, and thousands of moldy pieces were once praised as "exotic dishes" by the palace. When Emperor Qianlong traveled south to Shaoxing, he tasted a thousand pieces of Songxia mildew sent by Shangyu magistrate, which was deeply appreciated. Because he couldn't go to Songxia in person, he left a sigh that "a thousand pieces of mildew are delicious and it's hard to get to Songxia". At that time, the three temples of Puji, Fayu and Huiji in Putuo Mountain in the East China Sea often sent monks to Songxia to buy thousands of moldy pieces, so as to invite pilgrims and wandering monks. After the founding of the People's Republic of China, thousands of moldy water workshops have been made in Songxia area, which have spread to thousands of households. The products sell well in Shanghai, Hangzhou, Ningbo, Beijing and even Hong Kong, Indonesia and Singapore. Once, an overseas Chinese who lived in Songxia made a special trip to Songxia by plane to buy thousands of moldy pieces in order to satisfy the wish of his old mother who was seriously ill in Hong Kong. In 1982, when Professor Fan Shoukang, a famous educator in China, returned to China from the United States to settle down, he wanted to eat thousands of mildew in his hometown as soon as he got off the plane.

A thousand pieces of Songxia mold have a unique flavor. It is famous for its freshness, fragrance and blandness, and it is a good product in bean products. Shangyu Songxia Town is located in the coastal area at the mouth of Cao 'e River, which is rich in high-quality soybeans. Salt is produced near the seaside, which can provide excellent bittern; Coupled with the unique local production technology, the quality of the moldy thousand pieces here is particularly good. The technological process of making a thousand pieces of Songxia mold is as follows: select high-quality soybeans to soak, grind them into pulp juice with a stone mill, then cook the fresh soybean milk with slow fire, beat the flowers with bittern (instead of gypsum), and then pour them on a piece of coarse soil cloth paved in advance to dry the water, so as to make a thin, uniform and dry "thousand-layer coat", and then fold the "thousand-layer coat" and cut it into rectangular pieces.

Kuili in Shangyu

Kuili in Shangyu is a local fine variety carefully cultivated and bred by the working people in the long-term production practice. It is famous at home and abroad for its large particles, bright color and beautiful flavor. It has a long history of cultivation. According to the records of Shangyu in Jiaqing of Qing Dynasty, Kuili in Shangyu has been formed for at least 2,111 years, mainly distributed in towns and villages in Yunan Mountain such as Xiaguan, Chenxi, Lingnan, Fenghui and Zhangzhen, and its area and output account for more than 81% of the city's total.

Castanea mollissima has beautiful appearance, reddish brown skin, rich luster, little fuzz, flat or slightly concave top, round shoulders, small base and straight wiring. Nuts are big, which is the "kui" of chestnut, with an average single fruit weight of 17.85-19.23 grams. Chestnut pulp is light yellow, sweet and japonica, so it is suitable for vegetable use, and can also be processed into canned chestnut soup, cakes and other non-staple foods. Chestnut is rich in nutrition. According to the determination, the kernel contains 8.4-9.2% of total sugar, 6.7-11.1% of protein, 4.76-7.6% of starch and 1.4-3.3% of fat, and is also rich in vitamins (A, B1, B2, C) and minerals (ca, P, K).