The nationally famous Rushan Qin rice is the Eagle Claw shrimp produced in Qinjiazhuang, Rushan City. There are more than a dozen kinds of sea rice, and Qin rice is processed from ridge-tailed white shrimp, commonly known as eagle claw shrimp. Eagle Claw Shrimp are small in size, light yellow in color and delicious in taste. Qin rice is the top grade among eagle claw shrimp and sea rice. After washing up in the morning, there is no foreign smell in the mouth. I hold a grain of Qin rice in my mouth and the body fluid gradually develops with the fresh taste. I feel refreshed and relaxed.
Qin rice has a special taste, is fresh and delicious. There are two main reasons: on the one hand, the Kangjia River that flows into the sea to the east of Qinjiazhuang Village and the small rivers on the north, east, and south sides of the bay bring rich organic matter into the bay, and due to the action of ocean currents, these organic matter gather in the bay. The seawater in the bay has unique nutrients, so the eagle claw shrimp grown here is more delicious than elsewhere. On the other hand, the villagers of Qinjiazhuang have unique skills in drying the shrimp caught in the bay. (1) Fishing time. The best time to lower the net to catch eagle claw shrimp is at night. At this time, the eagle claw shrimp is jumping around in the water and is easy to catch. The shrimp are very fresh when the net is closed in the morning and taken home. (2) Add an appropriate amount of fresh water to the pot in time, and the fried shrimps should just be soaked in fresh water. (3) The salinity is moderate, one ounce of salt per pound of shrimp. Put the salt and fresh water into the pot at the same time and bring to a boil. (4) When frying shrimps, the heat should be appropriate. The heat should not be too fast or too weak. It is best to use firewood. It can be cooked after two boils. (5) Dry in time. The shrimps should be spread evenly on the reed mat to dry in the sun. The reed mat should be supported in a ventilated and sunny place. The shrimps need to be dried in the sun until the skin can be rubbed clean. If it is cloudy and rainy, they should be dried in a pot over low heat, but the taste and color of the baked shrimps are not as good as those of the sun-dried shrimps. (6) Peel, and finally rub off the skin, legs, shrimp heads, and dust them clean. Fresh and lovely Qin rice shaped like a silver hook is now made.
There is also knowledge about the consumption of Qin rice. People like to soak it in water before eating it. Little did they know that Qin rice loses its flavor if soaked in water. The correct way to use it is: whether making soup, cold salad or dumpling filling, it should be used directly for dry products. In addition, taking a grain of Qin rice and chewing it slowly like chewing gum is a great enjoyment for middle-aged and elderly people.
Where did the production of Qin rice begin? We know from the memories of the old man Qin Shaoju. It is said that in the late Qing Dynasty, merchants sent Qin rice to Yantai and sent it to Beijing. Guangxu and the Empress Dowager Cixi praised it after tasting it. , given as an imperial product. In fact, the annual output of Qin rice is only 200 to 300 kilograms. It is rare and valuable. At that time, 1 kilogram of Qin rice could be exchanged for 10 kilograms of pork. Many wealthy businessmen in the capital were proud to buy a pack of Qin rice and used it as a treat during the Spring Festival. Distinguished guest.
(No pictures yet, welcome to provide.
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