Cangzhou, Hebei Province has golden jujube, Ding Shi sausage, Cangzhou winter vegetables, Xianwang wine, Sanjing Shilixiang wine, etc. Cangzhou is named because it is close to the Bohai Sea. The city center is 12km away from Tianjin and Beijing in the north and 22km away from Shijiazhuang in the southwest. Cangzhou has jurisdiction over 2 municipal districts, 4 county-level cities, 1 counties, Cangzhou Bohai New District, Cangzhou Economic Development Zone and Cangzhou High-tech Industrial Development Zone.
Cangzhou specialty 1: Jinsixiaozao
Cangzhou Jinsixiaozao is a specialty of Cangzhou, and Cangzhou has the reputation of "the first county of Chinese Jinsixiaozao", also known as Xihe Jujube. Because the dried dates are connected by golden silk when peeled off, the entrance is as sweet as honey, and the appearance is like pearls, so it is called golden jujube.
Cangzhou golden jujube is regarded as a good tonic, which has the functions of nourishing the heart, moistening the lungs, harmonizing the spleen, invigorating the stomach, benefiting qi, promoting fluid production, nourishing blood and caring skin. On August 4, 24, the former General Administration of Quality Supervision, Inspection and Quarantine approved the protection of "Cangzhou Jinsixiaozao" as a geographical product.
Cangzhou specialty 2: Ding Shi sausage
Ding Shi sausage is a traditional rice dish in Cangzhou, with a long history, which originated in the Qing Dynasty and Yongzheng period, and is a royal delicacy. Ding Shi sausage is fragrant but not greasy, crisp but not hard, and won praise from leaders at all levels and celebrities from all walks of life.
Ding Shi sausages are mainly sold locally, but also exported to Tianjin, Beijing, Shijiazhuang, Nanjing and Xinjiang. In 1956, the PLA troops stationed in Xinjiang hired Ding Yunsheng, an authentic descendant of Ding Shi sausage, to make sausages. Ding Shi sausage also went to the table of an important banquet for foreign guests.
Cangzhou specialty 3: Cangzhou winter vegetable
Cangzhou winter vegetable is a specialty of Cangzhou, which has four flavors: fragrant, sweet, salty and spicy. It is golden in color, fragrant in smell, slightly sweet in mouth, slightly spicy in salty, and has high nutritional value. It is made of local high-quality Chinese cabbage, with leaves and roots removed, cut into small squares, added with seasonings, and then naturally fermented.
As early as the Kangxi period of the Qing Dynasty, it was famous at home and abroad. In 1936, Cangzhou Dongcai won the quality product award at the commodity fair held in Paris.
Cangzhou specialty 4: Xianwang Liquor
Xianwang Liquor has a long history, which has been more than 2,1 years so far. It originated from the secret recipe of the Han Dynasty, "Six Arts of Hanjiao". Xianwang Liquor is mellow, gentle but not light, and has a clear mind. After liberation, the public-private partnership and local brewing workshops were incorporated into the name of township grain stations. In 1979, xian county Grain Bureau incorporated workshops of various grain stations and established a state-owned distillery in Huaizhen to produce "Xianwangchun" series liquor.
Cangzhou specialty five: Mitsui Shilixiang wine
Mitsui Shilixiang wine is a specialty of Cangzhou city. It has a long history, and it is recorded that it originated in the Qing Dynasty.
Mitsui Shilixiang wine has a unique technology. In the production process, medium-high temperature Daqu is combined with mud pit fermentation. The Shilixiang wine brewed by this technology is high but not strong, low but not few, long and clean, full and harmonious. After a hundred years of long-term constant-temperature storage of wooden wine sea and Yixing pottery altar, the fragrance before drinking is elegant and pleasant, and the drink is smooth and moist, and the aftertaste after drinking is endless; It is precisely because of the unique characteristics of elegant fermented flavor, sweet, soft and refreshing, harmonious flavors and clean and long tail that it has become a model of soft-flavored liquor.