Taishan is rich in natural products. Taishan not only has beautiful scenery, but also has many specialties.

But Taishan’s specialties cannot be eaten all year round.

Now that it's winter, Taishan's specialties will be different. Don't miss these Taishan winter specialties, they are very delicious.

Chicken claw taro Chicken claw taro is mostly produced in Sijiu, Shuibu and other places.

A taro, surrounded by long and curved taro leaves, generally weighs two to four kilograms.

Chicken claw taro has good fitness and healing effects, so it is known as "local ginseng".

Efficacy: Remove dampness, strengthen the spleen and stomach, have certain effects on night sweats, habitual constipation, gastritis and stomach pain, gastroptosis, chronic hepatitis, and low back pain. It is a good auxiliary treatment.

Eating it without illness can enhance the body's resistance, replenish qi and blood.

Recommended recipe: Chicken feet, taro and raw fish soup. First wash the dried chicken feet and taro, soak them in warm water for 30 minutes, add pork bones, ginger and tangerine peel, add soup or water and simmer for 4 hours, then add the raw fish and cook for 30 minutes before seasoning.

Eating it has the effect of harmonizing the stomach and eliminating hemorrhoids.

Shuibu Pueraria Pueraria Pueraria is a special agricultural product in Shuibu Town. It is generally eaten as soup stock. Its roots, stems, leaves and flowers can be used as medicine and have high medicinal and dietary value.

In recent years, Shuibu Town has built a standardized kudzu production base centered on Tianshipo, Changkeng, Xintang, Jinggang and other village committees, and has been recognized as a "pollution-free agricultural product production base" by Guangdong Province.

Efficacy: Relieves muscles and reduces fever, produces body fluids and quenches thirst, promotes yang and relieves diarrhea.

Recommended recipe: kudzu and crucian carp soup. Peel and cut kudzu and carrots into pieces, cut lean pork into small pieces, and remove scales from crucian carp.

Put a little oil in the wok and fry the crucian carp on both sides until fragrant.

After boiling water in the soup pot, add crucian carp, then add kudzu, carrots, lean pork, and ginger slices. After boiling, turn to low heat and simmer for 90 minutes. Add a little salt to taste before turning off the heat, and you can drink.

Dajiang Ciyan, Doudong Cizi, also known as Cigu and Baidi Li, is abundant in Doudong Village, Dajiang Town.

Its handle is thick and short, the meat is plump and especially sweet and loose. The large one can weigh up to 200 grams. It is suitable for stir-frying and stewing and is a Spring Festival delicacy.

Efficacy: detoxification and diuresis, anti-cancer and anti-cancer, dissipating heat and resolving knots, strengthening the heart and moistening the lungs.

It can treat lumps, sores, palpitations, palpitations, edema, cough due to lung heat, shortness of breath, difficulty in urination and other symptoms.

Recommended recipe: Cigun Taishan cured meat is very famous and sells well at home and abroad. It is very delicious when fried with Cigun.

First, wash off the oil on the surface of the bacon with warm water, steam it in a basket for 30 minutes.

Slice the bacon, wild rice, peppers, green onions, ginger and garlic separately.

After heating the oil pan, add onions, ginger and garlic, stir-fry until fragrant, add slices of wild rice and pepper and stir-fry until cooked. Add bacon slices, sugar, salt and other seasonings, stir-fry evenly and then remove from the pan.

Baisha potatoes are mainly grown in Xiatun, Chaojing, Yangling, Gongbian and other villages. They have the characteristics of large size, smooth skin, short growth period, strong disease resistance and high yield.

Fresh potatoes can be cooked as food or vegetables. They are rich in dietary fiber, which can help promote gastrointestinal motility. They also have anti-aging effects and have many benefits to the human body.

Efficacy: Mainly used to treat stomach pain, ribs, carbuncles, eczema, and burns. It is a traditional Chinese medicine for strengthening the stomach, detoxifying and reducing swelling.

Recommended recipe: Kung Pao Potato and Shrimp Balls. Boil the shrimps with their heads and threads removed in water until they change color, then remove and drain.

Steam the potatoes, peel them, mash them into mashed potatoes, add milk, black pepper, onions, ginger, garlic powder, salt, and finally add an appropriate amount of starch and stir evenly.

Take a ball of mashed potatoes, wrap the shrimps in it, leave out the tails of the shrimps, knead them into a ball, and add cornstarch to them.

Heat the oil in the pot, add the potato and shrimp balls, take them out immediately after they change color, and put them on paper to absorb the excess oil.

Chop the onion and garlic, put it into a bowl, add light soy sauce, vinegar, sugar, salt and water starch, stir well to make a sauce.

Heat the oil in the pan, add Sichuan peppercorns and dried chili flakes, sauté until fragrant, add potatoes and shrimp balls, pour in the sauce, and stir-fry over medium heat until the juice is reduced.