Open classification: specialty, bean jelly, Taishan specialty, Taishan specialty, Guang Hai salted fish.

Shuibu (Jiu Si) Sweet Potato

It is a sweet potato with pink double skin, yellow meat and white sugar heart, which can satisfy hunger. Although it is produced in all parts of Mount Tai, it is the most famous one in Shuibu area. Its meat is yellowish. After cooking, the white heart is loose and sweet. After drying, the aroma is overflowing, which is different from ordinary sweet potatoes, so it is named sweet potato. When the Japanese army fell, food was extremely scarce. Fortunately, it saved many people in the city. At that time, it could really be called "priceless treasure for raising people".

Xia Chuan shrimp cake

Xiachuan Island stands like a pearl in the South China Sea. The bay is excellent, with beautiful scenery, fertile land and lush fruit trees; The fishing ground is vast and rich in resources. The total area of the island is 98.68 square kilometers, the coastline is 132.98 kilometers, and there are five natural harbors 15. The port around the island is rich in shrimp seedlings, with an annual output of more than 3,500 tons. It is the largest shrimp seedling production base in the province.

Miao shrimp (also known as silver shrimp) can be directly used as breeding feed, or fresh shrimp can be processed into shrimp cakes or dried in the sun. Processing dried shrimp into shrimp powder is the main component of refined feed.

Xia Chuan shrimp cake has a long history, excellent production, delicious taste and is famous at home and abroad. Domestic sales throughout the province, Northeast China, Inner Mongolia, Heilongjiang; Exported to Hong Kong, Macau, USA, Canada, Singapore, etc.

Shrimp cake has high nutritional value and can be steamed alone or used as cooking seasoning. When steaming alone, put a proper amount of shrimp cakes on the plate, and then spread some half-fat and thin pork belly, shredded ginger and chopped green onion to steam together, which will be delicious and fragrant. Braised pig's trotters with shrimp cakes have a special flavor. First, soak a proper amount of shrimp cakes in oil, and then stew pig's trotters in water until cooked. The fragrance is overflowing, and the food is crisp and sweet, which makes people have an appetite. Shrimp cakes are also a good seasoning for cooking melons and vegetables.

Porphyra Taishan

Taishan people have festivals or celebrations, and there are many lavers in the dishes. Porphyra with lean meat, shrimp skin and the soup on it are all delicious. Porphyra is one of the famous native products in Taishan. According to the "Xinning County Records and Products", "Porphyra was born on rocks in the sea and was blue. If it is dried, it will be purple, and it is especially good to make bronze drums. " Porphyra Tonggu is not produced in Tonggu Village, but collected by residents in Tonggu area on the rocks by the sea. The place names are of the best quality. Porphyra Tonggu is big and thick, and tastes delicious and crisp when chewed. The reason why Porphyra Tonggu has such good characteristics is closely related to the nearby natural environment. Porphyra is a marine plant, which belongs to red algae and grows on rocks. It has a strange temperament. The bigger the storm, the longer and more lush it is. The sea near Tonggu is very stormy, which creates superior natural conditions for the special laver here. The area where laver is produced in our city is Shangchuan Island. Chuan Dao residents call the East China Sea Shanghai, where the waves are rough and the seaweed produced is abundant and good. The quality of laver grown on stone rafts near Tiaojia and Bird Pig Island is not much worse than that of Tonggu laver.

Guang Hai salted fish

This is a specialty of Mount Tai in Guang Hai. The curing method of "Guang Hai salted fish" is unique and has a long history. The method is to insert rare fresh fish such as white flowers and yellow flowers into the raw salt pile for pickling, with head down and tail up. After timely fishing out, the fish body is hard and dry, and the fish is firm and bright. When eating, cut the salted fish into small pieces, put them on a plate, spread some semi-fat and semi-thin pork, shredded ginger and chopped green onion, then pour peanut oil on them, and steam (or bake rice noodles) in a wok 15 minutes to cook. When you open the lid of the wok, the special smell of salted fish immediately spreads around. I feel my appetite when I smell it; Looking at it, it is oily and white, and its color is fresh and tender; After eating it, it is sweet, fragrant, salty and delicious, and it does have a special taste.

Pickled wax gourd

Wax gourd is one of the local preserved fruit products, which can be planted in both spring and autumn and is one of the commercial vegetables supplied in summer and autumn. Black-skinned wax gourd and gray-skinned wax gourd have developed roots and vigorous plant growth. The yield per mu is generally around 1 10,000 kg, and the high yield reaches1.7 ~ 20,000 kg. Pickled wax gourd has thick meat, excellent quality and sweet taste. Old and tender melons can be eaten. Besides stewing, frying, stewing and making soup, they can also be dried and frozen. The terminal bud of melon is the first-class dish in the teahouse. Melon kernel can also be used as medicine, and melon peel can also be used as medicine and mixed with red beans to cook soup to relieve summer heat. Boiled sugar water can solve skin eczema, so it is very popular with consumers.

Preserved wax gourd products sell well in Hunan, Jiangxi, Jiangsu, Anhui, Zhejiang, Gansu, Sichuan, Shandong, Henan, Fujian and other provinces and cities such as Beijing, Shanghai, Wuhan, Lanzhou, Tianjin, Guangzhou, Shenzhen and Zhuhai.

In 2002, the vegetables in Chonglou Town passed the inspection by the relevant provincial departments and were certified as "pollution-free agricultural products" by the Guangdong Provincial Department of Agriculture. The Technical Specification for the Production of Black-skinned Winter Melon centered on Chonglou Town was issued by Jiangmen Municipal Bureau of Quality and Technical Supervision as the local standard of Jiangmen City and the technical specification for the production of pollution-free agricultural products in provinces and cities. At present, we are bidding for the trademarks of "Demonstration Town of Pollution-free Agricultural Products Production" and "Zhong Chao Black-skinned Winter Melon".

Ren Shan

The mountain barnyard grass is called barnyard grass only in Mount Tai. This may be because it is found not only in the mountains, but also beside pit streams, river beaches and even rice fields. There are just too many mountains. Barnyard grass is full of treasures. Fruit can not only be eaten, but also the branches and leaves can be used as firewood and the head can be burned with charcoal; Its roots, fruits and leaves are collected, washed, sliced and dried. It can also be used as medicine, which can stop diarrhea, dispel wind and activate collaterals, and has the functions of nourishing blood and calming the nerves. Chewing fresh barnyard grass leaves can stop bleeding and promote wound healing; It tastes a little bitter and sweet, which can quench your thirst. In some places, barnyard grass is also used to make wine.

oyster

Oyster is a famous seafood with a long history in our city. Our city has a long coastline and vast beaches where oysters can grow. However, the growth of oysters is special, and it is easy to breed and fatten where seawater and fresh water meet. Nafulian and Shenjing Kang Hua in our city are located at the end of Beibu Gulf, and the water quality is relatively light, which is conducive to cultivating oyster seedlings; The northern steep Shatouyong in the middle of the North Bay, Jiaole and Wuxiang in Wencun, and Chixi Cao Chong at the entrance of the cliff are suitable for the growth of oyster larvae, which are good natural oyster farms. According to the characteristics, oysters can be divided into two types: one is called yellow oyster, also known as wild oyster; The other is cultured white oyster. There is not much difference in meat quality between the two kinds of oysters, but the shells are yellow and white; The fat phase is also different. Yellow oysters are the fattest in May of the lunar calendar. During this period, people in Chixi and Guang Hai went to the beach to collect yellow oysters with stone rafts. They were big, fat and delicious. White oysters do not enter the development stage until after the winter solstice. Artificially propagated oysters are usually harvested in winter to the future. However, both yellow oysters and white oysters have one thing in common. Oyster fat has powder (that is, the secretion in the belly of oyster), but it is not delicious and tastes sour. After four or five years of farming, white oysters can usually be harvested. When harvesting, pick oysters with a small iron cone, knock them off the attached stones, then pry open the oyster shell with a small iron cone and take out the oyster meat, which is fresh oysters. Fresh oysters become oyster sauce after being cooked and dried. Oyster sauce is oyster sauce concentrated by boiling water.

Chonglou Bai Gang bean jelly

Bean jelly is a food for Taishan people to clear away heat and relieve summer heat. It is made of Mesona blume. This kind of food is cooked into a paste, cooled into a cake, black in color, sweet in taste, cool and refreshing, and comfortable after eating.

Xiancao is a kind of herbaceous plant, which was introduced to Zhang Chong Baigang from Xinyi in the 1940s. It is planted in Qingming every year and harvested in June of the lunar calendar. The production method is: wash the grass, add clear water, add a little edible water, and simmer slowly until the grass is rotten into a jelly. Pour out the glue, remove the grass residue, put it in a pot to boil, add a proper amount of sticky rice flour or cassava flour to boil it into slurry, pour it out, put it in a basin and cool it. Xiancao is cool, has the effect of clearing away heat and toxic materials, and has a certain curative effect on hypertension, diabetes and muscle and joint pain.

Chicken feet taro

Chicken claw taro is one of the specialties of Taishan, which is mainly produced in Jiusi, Ministry of Water and other places. The Records of Xinning County compiled in the 19th year of Guangxu in Qing Dynasty has been recorded, which shows that it has a long history in Taishan. Taro with chicken feet, as the name implies, is shaped like chicken feet: a kind of taro with curved taro seeds around it, which generally weighs two to four kilograms. Taro with chicken feet is a kind of crop with long growth period. In the first month of the lunar calendar, farmers planted chicken feet in the fields and harvested them at the end of the year. Taro with chicken feet is not delicious, but it has a good effect on fitness and treatment, so it is called "talinum". It is mild in nature, slightly sweet in taste and slightly toxic. Some people have an itchy throat after eating, while others don't. According to some famous old Chinese medicine practitioners, eating chicken feet and taro often can stimulate appetite and strengthen the spleen, and has certain effects on patients with night sweats, habitual constipation, gastroptosis, chronic hepatitis and low back pain, as well as those who are weak and lack of tonic after illness. Eating food before illness can also enhance the body's resistance, invigorate qi and replenish blood; Sick food can promote the body's metabolism and is a good product for adjuvant treatment of diseases; Its leaves and stems, washed and dried, can relieve fatigue, digestion and stagnation.

Beifeng Mountain Shang Baiyun Tea

Taishan Baiyun Tea, mainly produced in Beifeng Mountain, is named after the mountain height is longer than the perennial Baiyun; "Xinning County Records" said that "Baiyun tea is produced on the lion's head and the top of the bottle, which is the coolest and can relieve heat; Don't drink too much. " Probably because Baiyun tea is often moistened by clouds, its nature is really cold. It is used to make tea, which tastes smooth and fragrant, produces fluid to quench thirst, refreshes the mind and relieves fatigue; Leave it for 10 days without rancidity. The so-called don't drink too much, that is, if you drink too much, you will be excited and insomnia, but it will hurt your spleen and stomach. But if used properly, it can be effective. According to Bai Fengshan's Materia Medica, dry Baiyun tea can cure wind-heat cold, excessive phlegm, asthma, headache, drowsiness, polydipsia and other symptoms by decocting it in water for 35 yuan. There is also a folk saying: seal one or two pieces of dried Baiyun tea with a catty of honey in a bottle for three months or longer, which is a specific medicine for treating red and white dysentery. This honey-soaked white cloud tea residue is stewed to treat pink eye, and many overseas Chinese also visit and buy some to take overseas for later use.