1, Gucheng Lake Crab
The crabs in Gucheng Lake have always been called the highest among crabs, which is closely related to the special ecological environment of Gucheng Lake. Gucheng Lake has a hundred miles of Fiona Fang, rippling blue waves, pure water as a mirror, hard water depth, rich aquatic plants, wide extension and pleasant climate. It is the most ideal "Crystal Palace" for crabs to settle down and grow.
2. Fuyu mature vinegar
Fuyu mature vinegar is made from red sorghum, a specialty of Northeast China, and five kinds of cereals, such as millet, rice, yellow rice and wheat, combined with traditional technology and modern science. Quality control is carried out in each production process, and the unique color, fragrance and taste of mature vinegar are obtained through sterilization and precipitation. Its physical, chemical and hygienic indexes have reached the national standards. In addition to acetic acid, this product also contains many vitamins.
3. Artemisia argyi in Baguazhou
Baguazhou Artemisia argyi is a specialty of Baguazhou Street in Qixia District, Nanjing City, Jiangsu Province. Today, Baguazhou has won the reputation of "the hometown of Artemisia selengensis in China". Qixia covers an area of more than 380 square kilometers with a population of less than 400,000, but the perennial vegetable area is not small, reaching more than 80,000 mu. Artemisia sphaerocephala is the most famous vegetable industry in Qixia.
4. Nanjing Yuhua Tea
Yuhua tea is a specialty of Nanjing and one of the top ten famous teas in China. The shape is round green, the rope hangs down, the front seedling is graceful, and the white hair is like a pine needle, which symbolizes the heroic image of the revolutionary martyrs who are indomitable and will last forever, hence the name Yuhua Tea.
5. Nanjing salted duck
Nanjing salted duck salted duck is a famous specialty in Nanjing with a long history of 1000 years. Nanjing salted duck can be cooked all year round, and the curing and re-marinating cycle is short. Now it's sold, bought and eaten, so it shouldn't be stored for long.
This kind of duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness. The color and taste of salted duck are the best around Mid-Autumn Festival every year, because this kind of duck is made in the season when osmanthus flowers are in full bloom.