Produced in Taishan, Guangdong.

During the summer and autumn flood season, a large number of shrimp seedlings are on the market. Select transparent and bright young shrimps that are full of meat and can be eaten with shells, wash them with salt water, remove impurities and dirt, dry them, add salt to the earthenware container and mix well, grind them slightly with a sauce stick, cover them for fermentation, and add appropriate amount of salt and mix well; Ferment again, and finally add salt to ferment. After three fermentations, the young shrimp became red shrimp. When the weather is fine, it will be dried in the sun for a week and become shrimp paste. In the meantime, you should beat the sauce once every once in a while, the more times the better, so that the smell will be emitted, the water will evaporate, the color will change from red to purple, and the taste will be beautiful and tender. In the process of processing, the following salt and fermentation are the most critical, which need to be mastered flexibly according to the weather change. Suitable for making in late summer and early autumn, when the weather is dry, the fermentation time is easy to master, the shrimp tastes delicious and clean, and the finished product tastes the most mellow. Finally, sealed and preserved. Steamed with oil when eating, it is fragrant and appetizing. Squeeze the shrimp paste further to dry it, and it will become a mutton cake. Shrimp mutton contains a lot of protein, which is rich in nutrition, rich in shrimp flavor and delicious.

2, Guang Hai salted fish:

Guang Hai salted fish is a specialty of Taishan, Guang Hai. The pickling 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, steam them in an iron pot (or bake rice noodles) 15 minutes and they will be cooked. When you open the lid of the wok, the special smell of salted fish immediately spreads to the surrounding area. I feel my appetite when I smell it; Looking at it, it is oily and white, and the color is fresh and tender; Eating it is sweet, fragrant, salty and palatable, and it does have a special flavor.

3. Wen Cun: "White Jade Oyster".

4. 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, with coastline 132.98 kilometers and natural harbors 15. The harbor 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, and fresh shrimp can also be processed into shrimp cakes or dried. Processing dried shrimp into shrimp powder is the main component of refined feed.

Xia Chuan shrimp cake has a long history, well-made, delicious and well-known at home and abroad. Domestic sales throughout the province, Northeast China, Inner Mongolia, Heilongjiang; Exported to Hong Kong, Macau, USA, Canada, Singapore, etc.

Shrimp cakes have high nutritional value and can be steamed separately or used as cooking seasoning. When steaming alone, put a proper amount of shrimp cakes on the plate, and then spread some semi-fat and semi-thin pork, 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. Soak a proper amount of shrimp cakes in oil first, and then stew pig's trotters in water until cooked. The fragrance is overflowing, the food is crisp and sweet, and it is appetizing. Shrimp cakes are also a good seasoning for cooking melons and vegetables.

5. Wheat-scented wind eel:

Wind eel is a unique specialty of Wayao Bay in Maixiang Village Committee of Dajiang Town. The wind eel looks like a white eel, generally about 40 cm long and weighs about 600 grams. If there are two ears on the head, the whole body is obese, the spine is silver gray, and the abdomen is white. The cooking method is: after frying, stew with pork bones, peanuts and plum beans. Its juice is milky white, delicious and fragrant.

Every winter, the north wind howls, the sky is dark and the river is surging, and the wind eels will come out in groups. The local people set traps in the Tanjiang River, and each time they catch the head, they can catch about 500 kilograms.

6. Doosan bamboo shoots:

Bamboo shoots, belonging to Gramineae, are similar in appearance to rice seedlings, so they are also called bamboo shoots. The difference between bamboo shoots and rice seedlings is that the leaves of bamboo shoots are longer and fatter than those of rice, and they are flourishing. The southern part of Mount Tai has a large output, with Doushan as the most and Liucun as the best.

Bamboo shoots are suitable for growing along ponds. Every year in the middle of spring, the withered manuscripts left over from last year are divided into small trees, which can grow in lowlands with water and need not be fertilized all the year round. At the end of summer, bamboo shoots will be lush and green, and then they will be poured with mud between the dry branches, leaving gaps for them to sprout in large numbers. Mid-Autumn Festival is like mushrooms after rain, and then you can harvest.

There are three ways to eat bamboo shoots: frying, frying and making soup. When frying, first cut the bamboo shoots in half, then draw a deep mark on the section with a knife, separate them slightly, fill in the pulp (the pulp made by mixing fish and pork), and fry in oil into a paste (called "thicken" in Mandarin). You can also use pork or shrimp with cooking and soup.

7. Wash the wax gourd:

Wax gourd is one of the local preserved fruit products, which can be planted in 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 10000 kg, and the high yield reaches 1.7 ~ 20000 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, it can also be dried and frozen. The terminal bud of melon is the first-class dish in the teahouse. Melon seeds can also be used as medicine, and dried melon skin can also be used as medicine to cook soup with red beans to relieve summer heat. Boiled sugar water can solve skin eczema, so it is very popular with consumers.

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

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

8, licking white hillock 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 by Xinyi in the 1940s. Sow in Qingming every year and harvest in June of the lunar calendar. The production method is: clean the grass, add clean water, add a little edible water, and simmer gently 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 a paste, pour it out, put it in a basin and let it cool. Mesona blume is cool, has the effect of clearing away heat and toxic materials, and has a certain curative effect on hypertension, diabetes and muscle joint pain.

9. Wash black beans:

In winter, Taishan people like to cook soup with black beans with pork lungs, candied dates, loquat leaves, adenophora adenophora, Beihe, dried tangerine peel and Qiang slices. This black bean soup moistens the heart, reduces phlegm and relieves cough. So black beans are a kind of beans that Taishan people love to eat. It is mainly produced in Haiyan, Shalan, Jiu Si, Chonglou and other places, especially adzuki bean, which is a famous specialty of our city. Black beans, also known as black beans, are generally divided into two types. One is that the bean body is flat, the black skin has some gray, and the back of the bean has dents, which are called "cow hoof marks". This kind of black bean is a kind of black bean, which is harvested in August of the lunar calendar, so it is also called "August bean"; Another kind of bean is round and has no dent on the back. You can plant it two or three times a year, which is called "triple cropping", and the effect is not as good as the previous one.

10, Haiyan lotus root:

It's interesting to see lotus flowers, but it's more interesting to eat lotus roots. The lotus root produced by Haiyan is fat and big, and the largest can reach five or six pounds; Especially in Sansha and Sanan. Lotus roots produced in these places are not only fat, but also contain a lot of starch. Cooked lotus root is loose and cracked, as loose as eat areca taro, with rich lotus fragrance; Used for soup, sweet powder; Slices are fried with pork or beef slices, which are crisp, tender and slag-free, and are a good dish in summer. Taishan people boil lotus root soup with white gourd and red beans in summer, and add one or two tender lotus leaves. The soup tastes like lotus, and it can relieve the heat and get rid of troubles. When digging lotus roots, the lotus leaves are picked and dried, which can be used as packaging materials. In Guangzhou and other places, lotus leaves are also used to wrap zongzi.

1 1, Ministry of Water (49) Sweet Potato:

Ministry of Water (49) Sweet potato is a kind of dried sweet potato with pink double skin, yellow flesh 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 the Ministry of Water. Its meat is yellowish. After cooking, the white heart is loose and sweet. After drying, the fragrance is overflowing, which is different from ordinary sweet potato, so it is named sweet potato. When the Japanese army fell, food was extremely scarce. Fortunately, it saved many city people. At that time, it could really be called "the priceless treasure of raising people".