Food in Jixian County

Autumn in Jixian County is the harvest season. No matter where you go, you can see hawthorns, persimmons, walnuts, and chestnuts hanging on the branches. I heard the locals say that frost is the best time to pick hawthorns and persimmons.

Jixian County is located in the northernmost part of Tianjin City, in the heart of the four cities of Beijing, Tianjin, Tangshan and Chengdu. It falls under the jurisdiction of Tianjin and is the smallest among the four counties (Baodi, Ninghe, Wuqing and Jixian). A far away county. The main scenic spots are Panshan Mountain, Jiuding Mountain, Huangyaguan Great Wall, Limutai, etc.) This time I stayed with my colleagues in the Wang Family Courtyard in Jiuding Mountain, ate farm food, and felt the happiness of a farm family.

Walking in the mountains in the early morning, the light clouds and mist lingering among the peaks are as beautiful as a fairyland

Hongguo in Lianghouzhuang Village

Lianghouzhuang Village is surrounded by mountains , is known far and wide as the "Hometown of Hawthorn" and has a history of growing hawthorn for more than a hundred years. The planting area reaches more than 2,000 acres, with an annual output of 2 to 3 million kilograms of hawthorn. Thanks to the excellent water, soil and special microclimate, the red fruits produced here have thin skin, large size, high sugar content and soft taste, and are favored by the market. In 2010, local villagers organized a sales cooperative and registered the "山旮旯" trademark.

bergamot cabbage

Ingredients: cabbage, crab roe, shrimp, fish paste, water chestnut, lily, green bean Preparation method: Crab roe, scallops, shrimp, water chestnut are mixed into three fresh fillings, The bergamot base is made from cabbage and wrapped with three kinds of fresh stuffing. Fish paste, lily, and green beans are made into lotus flowers, steamed together with bergamot, and poured with glass juice on the plate. Features: Salty and refreshing, elegant and beautiful.

Fermented bean curd meat

Ingredients: Pork belly Preparation method: Boil the pork belly, then deep-fry and drain the oil, put it into the red brine pot, put the sauce on it, put the red slices into a bowl, and put it on the drawer Steam for 40 minutes, put into a soup plate, pour marinade over it and serve. Features: jujube red color, salty and fresh taste, rich fermented bean curd aroma.