Banyan tea, also known as glazed tea, is named after it is produced near Rongshuwei, Guguandao Road.

It is said that the banyan tree tea sticks are delicate, the leaves are green, and the shape resembles the ancient banyan tree, hence the name.

The origin of banyan tree tea is Liuglai Tea (built by Zhao Shijin, the governor of the state during the Chongzhen period of the Ming Dynasty). There is a well named Liulijing next to the nunnery. The water in the well is clear and sweet. Banyan tree tea is brewed with the water from Liulijing. The taste is particularly fragrant and mellow, so it is also called Liuli tea.

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Banyan tree tea is sweet and moist in the mouth. Drinking it not only produces fluid and quenches thirst, but also dispels wind and phlegm, eliminates stagnation and whets the appetite.

This tea was first cultivated in the late Ming Dynasty and has a history of more than 300 years. According to legend, in the late Ming Dynasty and early Qing Dynasty, a Qing Dynasty official fled here because he was trying to avoid power and cheated. He became a monk, changed his name to Shanguo, and lived in seclusion in Liuli Temple.

A small tea pavilion was built next to the nunnery, where glass tea was brewed with glass well water to entertain passers-by.

Because of the sweet fragrance of Liuli tea, as well as the good fruit, knowledge of books and writing, it was fashionable for officials, gentry and celebrities from all over the world to come to Liuli nunnery to drink tea and compose poems, and wrote many excellent works.

For example, Ye Shenwan, a member of Gao Lian's observation team, wrote a beautiful poem: "Drinking a cup of tea is as good as Silla."

The celebrity Xie Guiyuan took advantage of the tea and wrote a poem in the mood: "I came to a tea hut after a long journey, and came to try a spoonful of the sweetness of the famous spring. It is absolutely as good as Huishan in flavor, and Lingnan is as good as Jiangnan." Celebrities drank famous teas, complementing each other, and banyan tree tea became famous.

Nansheng sand ginger is brown, slightly shiny, does not shrink after being exposed to the sun, has thin skin and thick flesh, crispy texture and tender meat, spicy and sweet taste, high in gingerol, has the functions of resolving phlegm and promoting qi, digesting and appetizing, strengthening the spleen and removing water.

It has the functions of moisturizing and preventing epidemics.

According to the legend of the elders, during the Guangxu period of the Qing Dynasty, plague was prevalent in Huazhou and neighboring counties. Villagers in Nansheng area ate sand ginger to prevent immune diseases, and the surrounding areas relied on peace.

In addition, Nansheng water ginger is eaten with the famous local dish "white-cut chicken", which is fragrant but not greasy and full of flavor.

Restaurants, restaurants and households use Shajiang as the main condiment for white-cut chicken, and this has become a tradition.

The spice powder used by local chefs for seasoning often uses Nansheng Shajiang as an ingredient, making the dishes particularly delicious.

Nansheng has a history of growing sand ginger for more than 200 years. It was first cultivated in Pushan, with only dozens of acres at that time.

Since then, the application of sand ginger has become increasingly widespread.

Not only can it be used as a condiment, but it can also be used to treat Chinese diseases. The planting area has continued to expand, reaching more than 500 acres in the late Qing Dynasty.

During the Republic of China.

The planting area of ??Nansheng sand ginger has expanded from Pushan to Xiecun, Shanwei and Letang, with more than 1,000 acres of ginger planted every year.

During the season when sand ginger (dried ginger slices) is on the market, many shops in Nanshengwei buy it by the scale and ship it to Guangxi, Yunnan, Central China, North China and other places for sale.

After the founding of the People's Republic of China, the People's Government attached great importance to the production of sand ginger, summarized and exchanged experience in growing ginger, and promoted improved varieties of sand ginger.

At the same time, the commercial department set up purchase points to promote the development of sand ginger. From the late 1950s to the early 1960s, the entire commune planted about 3,000 acres of sand ginger every year, with an output of up to 2 tons per mu.

Later, with the construction of the Nansheng Diversion Water Conservancy Project and the improvement of supporting facilities, there were many paddy fields in summer, which was not conducive to the production of sand ginger. In addition, there was a tendency to "focus on grain over money" at that time, resulting in a decrease in the planting area of ??sand ginger.

In 1988, about 200 acres of ginger were planted in the entire district (town), with a total output of more than 300 tons.

Daqiao Cucumbers Farmers in Daqiao have a long history of growing cucumbers. It was more than a hundred years ago that they were made into dried melons. Daqiao cucumbers are named after their place of origin. They were first cultivated in Zhongcun and Liucun, and later developed into nearby villages.

Shanyong, Xiadong, Yingbi, Hecangjiao, Chentang, Liangyong, Dipo, Xicong and Yaoyong and other places.

After the founding of the People's Republic of China, Daqiao cucumbers have been further developed. In addition to the continuous expansion of planting area in the old production areas, they are also grown in the adjacent Liangguang District (town) Qiling, Longxiu, Luodi, Zhaitangpo and Chuba.

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From the 1950s to the 1970s, Daqiao planted more than 100 acres of cucumbers every year, producing about 15 tons of dried melons.