Tangqi is a famous water town in the south of the Yangtze River, the Beijing-Hangzhou Grand Canal, and a Guanzhen town. It is a well-known "land of fish and rice, a land of flowers and fruits, a house of silk, and a home of loquats." Over the past hundreds of years, a large number of places with strong Jiangnan characteristics have been formed.

Featured product - Tangqi loquat Tangqi loquat has beautiful fruit shape, golden color, large and thick flesh, juicy and sweet taste, good flavor and rich nutrition.

In May, the south of the Yangtze River is green and green, and the silkworms are old and the loquats are yellow.

Tangqi loquat blooms in early winter, and the flowers are extremely fragrant. Each bouquet consists of 60-90 small flowers, and the fruit ripens in May.

The fruit farmers in Tangqi have accumulated rich practical experience through thousands of years of loquat cultivation and have selected and bred a number of excellent varieties.

There are 18 varieties of loquats in Tangqi, including white sand, red varieties and grass varieties. There are 5 main varieties: "Rustripe Baisha", "Dahongpao", "Jiajiao", "Yangdun" and "Baozhu".

", especially "soft white sand", which is a national treasure-level high-quality variety and can be called a treasure among loquats.

Tangqi Preserved Fruit Tangqi Preserved Fruit is a famous Hangzhou delicacy and a representative product of Hangzhou style preserves with a history of more than 400 years.

The main products include green plums, plums, kumquats, preserved apricots, etc.

Guangxu's "Tang Qi Zhi" records: "Plum plums are most abundant in Dushan, Chaoshan, Panyang, and Hengli. There are two kinds of plums, green and red. The green ones are candied, and the red ones are used as medicine. They are bought by Suzhou merchants and opened in large gardens every time.

"There is a popular saying in Tangqi local proverb: "Huichang preserves, Fuchang sugar, cakes, tea and food are all scattered in Huachang."

An outstanding representative among the candied fruit companies, the candied fruits produced by "Huichang" during the Daoguang period of the Qing Dynasty were selected as tributes. During the Guangxu period of the Qing Dynasty, "Huichang" became the designated supplier of the Ministry of Internal Affairs.

Since the 1980s, due to the reduction in raw material production, the scale of production has dropped sharply. In addition, purely manual production has been technically difficult and the production cycle is long. Many young people are unwilling to learn, and there are currently no successors.

With the development of economy and society, especially the impact of mechanized large-scale production, this traditional handicraft with strong local characteristics is in danger.

In recent years, in order to effectively inherit the precious traditional skills, "Centennial Huichang", with the strong support of various government departments in Hangzhou City, has restored traditional preserves production by visiting old artists and collecting old recipes, retaining and inheriting this unique flavor.

Folk handicrafts with strong local characteristics, the candied fruit making skills of "Centennial Huichang" were included in the "Hangzhou Intangible Cultural Heritage Project List" in 2011.

Tangqi salted duck is a famous specialty of Tangqi Town, with a production history of more than half a century.

By the 1960s, it had disappeared, and production resumed in the early 1980s.

This kind of salted duck is cooked, smoked and roasted. Its taste is different from Nanjing salted duck and Beijing roast duck.

It has beautiful appearance, bright red color, tender meat, delicious taste, fragrant and delicious, and is suitable for eating and drinking.

At the end of autumn and the beginning of winter, when the air is cool, it is the peak season for making Tangqi smoked duck.

This product pays attention to the selection of materials, fine production and strict craftsmanship.

It is necessary to use live ducks of Su breed that have a breeding period of about 90 days and weigh about four kilograms.

This kind of duck has tender meat and crisp bones, making it an excellent raw material for smoked duck processing.

During the production, it goes through more than ten processes including slaughtering, disemboweling, soaking, rubbing with salt, shaping, stretching, smoking, roasting, boiling, cooling, disassembling, and rubbing with oil. No seasonings are added during the entire process except an appropriate amount of salt.

, highlighting the fragrant and delicious characteristics of the finished product.

Pay attention to the following techniques when making Tangqi salted duck: When removing the internal organs, open the opening above the anus, with the mouth less than an inch larger; then soak the white-striped duck in 90OC hot water for half a minute, hang it up and drain, then rub salt on it, and sprinkle salt on the belly of the duck.

A small amount; the marinated duck must be reshaped. First press the breast, sides and back of the duck with your palms, then fold the two leg bones to both sides, use log strips to spread them inside, and fix the wings and duck head respectively.

; Then use wood chips to smoke and bake for 30 minutes, then put it into a 98OC water pot and cook for 30 minutes. Finally, heat it, remove it, and rub oil to get the finished product.

Tangqi duck can be kept for two or three days in winter, but it is best eaten fresh.

Natural villages such as Sanjiacun Oupuntang, Sanjiacun, Sarang, and Pingjing are low-lying, intersecting rivers and harbors, and there are many floods. Every summer and autumn, floods occur, and many crops are submerged. However, lotus roots are not afraid of waterlogging, so many people plant lotus roots.

, divided into summer white lotus root and winter lotus root. Summer white lotus root has sweet juice and can be used as fruit, while winter lotus root can be made into lotus root powder or used in dishes.

Sanjia Village has a long history of lotus root noodles. The book "Tang Qi Zhi" written by Emperor Guangxu of the Qing Dynasty said about the lotus root noodles: "To make lotus root powder, it is made from lotus root juice. There are many fakes elsewhere, mixed with half genuine and fake. Only those in Sanjia Village of Tang Qi think that lotus root is cheap and there is no need to fake it."

"Things are what it is." Sanjiacun lotus root noodles are famous throughout China and overseas.

In 1972, U.S. President Richard Nixon visited China and came to Hangzhou. He tasted the refined lotus root starch produced in Sanjiacun. He was very impressed and kept it as a gift back home.

Sanjiacun lotus root powder is finely made, reddish in color and flaky, without impurities, and can be stored for a long time. It relies on manual operation, self-grinding, juice extraction and drying. Each load of fresh lotus root can make 6-7 kilograms of powder.

The production period is from the first half of the eighth month of the lunar calendar to the Qingming Festival of the following year.

After the founding of the People's Republic of China, 70 production teams in the township collectively processed, especially those produced in Sarang Village.

Yuhang's rural natural resources have unique conditions, with more water and less fields. Fruits are everywhere, and lotus root cultivation has a long history.

During the Ming and Qing Dynasties, Sanjiacun lotus root noodles had become a snack food that was "popular in both Beijing and Beijing". With the help of the Beijing-Hangzhou Grand Canal, it was exported to Suzhou, Shanghai, Nanjing and other places.

It has been recorded as early as in the famous "Suiyuan Food List", "Tao'an Mengyi" and "Hangzhou Prefecture Chronicles".