scented lluvia guan donkey sausage: at the end of the Qing dynasty, JiNan locust drought for the disaster, the red land thousands of miles, people do not have enough to live on, people fleeing, ten room nine empty. In the flow of people fleeing the famine, there is a hotel palm stove master called du shanzhu, vegetarian brined meat, sausage good craft, came to lluviaguan, then there is a fragrance floating ten miles of lluviaguan donkey sausage. Yongnian specialties lluvia lluvia off brand donkey sausage from the end of the Qing dynasty, has nearly a hundred years of history, belongs to the rumor lluvia lluvia off donkey sausage unity snacks have been passed down so far, is the local flavor specialties of yongnian county, hebei province. Donkey meat with its high quality and flavor and is respected as a superior product. Yongnian "donkey sausage" is precisely the selection of fine donkey meat, chopped into meat foam, plus mung bean powder gravy, small mill sesame oil, multi-flavored valuable for science with the old broth made of paste, poured into the donkey intestinal clothing, tied into small bundles, high-temperature steaming sterilization, and finally smoked and made of fruit wood. Therefore, Yongnian "donkey sausage" is also known as "donkey sausage". "Donkey sausage" is rich in nutrients, delicious, long aftertaste, favored by consumers. [
Ranked second is: Yongnian crispy fish
Republic of China years, crispy fish sold into the restaurant popular food, demand exceeds supply. People eat fish is the most worried about the fear of fish thorns in the throat. I do not know is that the master, create a production method, and then the big fish bones can also be crispy, and fish shape as always intact as before, the fish flavor. Yongnian specializing in crispy fish, Republic of China years, crispy fish sold into the hot food restaurants, Yongnian crispy fish in short supply. People eat fish is the most worried about the fear of fish thorns in the voice. I don't know is that master, create a production method, and then the big fish bones can be crispy, while the fish shape is still intact as in the beginning, the fish taste delicious. Fish bone is the most phosphorus, calcium material, the past thrown away for nothing, a great pity, now into a delicious food for absorption, the mountains and the sea, in terms of nutritional value, but also so.
Yongnian crispy fish, known as the color and flavor of the beautiful, crispy meat tender bones, overflowing fragrance and crisp mouth, eaten for a long time for the majority of consumers. In recent years, the county continued to increase investment, the introduction of advanced processing technology and equipment, cultivate and support backbone enterprises, encourage the development of individual processors, focusing on deep processing, and actively research and development of new products to improve the technological content of the product and processing grade, formed a set of breeding, processing, sales as one of the industrial chain. This year, 1 ~ 4 months, the county processing fish products totaling 3,000 tons of crispy fish to achieve an output value of more than 35 million yuan, generating a profit of 5 million yuan, crispy fish processing industry has become the Yongnian farmers to increase income and wealth and a featured industry.
Ranked third: South along the village of garlic
Ming Dynasty when the introduction of Yongnian County, characterized by garlic large, thin skin, clove fat, meat fine, beautiful taste, spicy with sweet, garlic mud juice, and viscous and not dry, has always been regarded as a superior condiment, raw and cooked food are good. Yongnian garlic in addition to food, there is a high medicinal value. The so-called "garlic to solve the five poisons", garlic can not only sterilization, and acute and chronic enteritis has a unique therapeutic effect. In recent years, scientific research has found that taking garlic in moderation has the effect of lowering cholesterol, preventing and controlling high blood pressure, enteritis, and inhibiting the occurrence of cancer cells.
Fourth: Beiyan Village Vermicelli
Beiyan Village Vermicelli processing plant has a history of more than 500 years, processed into the Vermicelli, from the appearance of the garden as a jade plate, thin as a cicada wing, crystal clear, splash lines undulating. After soaking in water, it becomes a side of the vegetarian handkerchief, white, soft, smooth, translucent, holding in the hand, squirming; cut into thin strips, adjusted with condiments, eat a mouthful, sigh three sighs: "This thing should only be on the sky, where on earth a couple of times to hear!" It is well known at home and abroad.