Agaricus blazei (Agaricus blazei)

Agaricus blazei, also known as Agaricus blazei, is native to Brazil. Agaricus blazei Murill is a kind of edible and medicinal mushroom, which is rich in protein, sugar, fat, fiber, 18 kinds of amino acids, and a variety of mineral trace elements. It can inhibit tumors up to 1%, has magical effects on strengthening physique, and can develop a variety of health products. It is called "the king of fungi" and is called "the last food on earth" by Japanese medical circles.

Malagongmi

"Mala Gong Mi" has a long history, and Mala was called Ehu Township in ancient times. In the early Qing Dynasty, the "white sticky rice" produced by Mala was sent to Beijing during the reign of Kangxi, which was greatly appreciated by the emperor, hence the name "Mala Gong Mi".

Zhenzhu Orchid Tea

The series products of "Double Green" brand Pearl Orchid Tea have reached more than 8 packaging specifications in 1 major strains, and the products are sold well in more than 2 provinces and cities in China, and exported to Japan, Russia and Argentina. Products have won the Ministry, provincial gold medal, Chongqing brand-name products, 99 China International Agricultural Expo brand-name products, Chongqing consumers love products and other awards.

Laoying Tea

is a daily pure natural green drink, which can relieve summer heat, quench thirst, regulate qi, strengthen spleen, and soothe the stomach. It is a treasure for home travel and gifts to relatives and friends. Won the title of high-quality tea in the third national "China Cup" and the first prize of scientific and technological progress of township enterprises in Chongqing.

"Pengjiang Brand" beef breast

is produced by Chongqing Pengjiang Food Co., Ltd., and its products have successively won the provincial (municipal) national quality certificate, the title of "China Quality Food" at China Food Expo, and the title of "Consumer's Favorite Product" by Chongqing Municipal Government in 2. In 21, it was selected as a designated tourist commodity and "Consumer's Trusted Product" and listed as a local famous product.

beef pickled vegetables in the ground

, also known as herbivorous silkworms and Baota vegetables, is a pollution-free local specialty in Wuling Mountain area and a rare natural green food. In 21, it was selected as a designated tourist commodity and a "consumer trusted commodity". The local product of Qianjiang-Malagongmi Malagongmi "Mala Gong Mi" has a long history, and Mala was called Ehu Township in ancient times. In the early Qing Dynasty, the "white sticky rice" produced by Mala was sent to Beijing during the reign of Kangxi, which was highly appreciated by the emperor, hence the name "Mala Gong Mi". Old Eagle Tea, a local product of Qianjiang, is a daily pure natural green drink that can relieve summer heat, quench thirst, regulate qi, strengthen spleen and soothe the stomach. It is a treasure for home travel and gifts to relatives and friends. Won the title of high-quality tea in the third national "China Cup" and the first prize of scientific and technological progress of township enterprises in Chongqing. The native products of Qianjiang, also known as herbivorous silkworms and Baota vegetables, were selected as designated tourist commodities and "consumer-trusted commodities" in 21. Wuling Shanzhen, a native product of Qianjiang, is a natural wild plant and a wild fungus for people to eat and use. Natural wild mushrooms are characterized by no pollution, rich nutrition and high medicinal value, and combine the advantages of modern natural food. Wild mushrooms from Wuling Mountain delicacies grow in remote mountains and forests, which are pollution-free and natural. Each wild mushroom is rich in protein, vitamins, minerals, trace elements and various amino acids. When eaten, it can be used as hot pot, stir-fry and snack of mushroom soup. The soup is fresh and fragrant, pure and delicious, warm but not dry, and extremely rich in nutrition. It is really a fine soup and a delicacy in dishes, comparable to ordinary vegetables and fish, and it is a delicious green health food suitable for people all the year round. Qianjiang specialty Qianjiang specialty-Mala Tang is mixed with hot and sour Chili noodles, pepper noodles, fermented bean curd, fried soybeans, coriander, onion, pickled mustard tuber, lobster sauce, etc., and made with sour soup. Whether it is spicy or hot and sour, the taste is biased. The specialty of Qianjiang, also known as Houttuynia cordata Thunb, is a kind of grass root with special fishy smell. Most foreigners are hard to swallow, but it is a good dish on the table of Qianjiang people. Qianjiang specialty-soup pot is mainly made of one dish, supplemented by several dishes, cooked together, added with a lot of soup to make soup pot, placed on slow fire, cooked while eating, and boiled with side dishes as needed. There are spicy, hot and sour, light and other flavors. Qianjiang specialty-stew pot Put the vegetables in the pot and stir-fry, add a little soup to make a stew pot, put it on a slow fire, and eat it while cooking. You can scald the vegetables in the pot as needed. It is characterized by more oil and less soup, and its taste is biased. One of the most famous stews is Qianjiang chicken offal. Qianjiang chicken offal: Qianjiang chicken offal is a special dish in Qianjiang. When cooking, first take Qianjiang special kimchi (mainly sour ginger and sour pepper) which is twice as much as Qianjiang chicken offal, fry it in hot oil for about 2 minutes, then pour the washed viscera into the pot for frying, then add a little soup to make a stew pot, add potatoes and coriander, and put it on a slow fire. You can add various side dishes to the pot while cooking. Wuling Shanzhen, a specialty of Qianjiang, is made of hundreds of rare fungi, such as Morchella, Tricholoma matsutake, chanterelle and September incense, which are unique to Wuling Mountain area. It is carefully made according to the traditional crafts of Tujia and Miao people and modern scientific means, and appears in the form of soup pot by steaming, stewing, stewing and so on. The diet is warm but not dry, and the nutrition is extremely rich. Wuling Mountain area is known as "Green Botanical Garden" because of its abundant sunshine, distinct seasons, abundant rainfall and lush vegetation. In this rare green kingdom that is not polluted by industry in the world, there are not only many wild fungi, but also rich in nutrients, rich in mineral trace elements, amino acids and vitamins. Wuling mountain delicacies, which have the beauty of "Oriental Magic Soup", are made of wild natural mountain mushrooms and soup blended with black-bone chicken and dozens of kinds of mushroom powder. The soup is delicious, fresh and refreshing, which makes people remember it for a long time and becomes the "best" of green food. Eating Wuling delicacies often can also improve human immunity, activate tumor cells, open human functional system, and achieve the effect of prolonging life, so some people also call it "forest medicine". Wuling delicacies were rated as "China famous snacks" at the 4th China Food Festival. Qianjiang specialty-Miao sour soup series foods such as Miao sour soup fish, sour soup meat and sour soup vegetables all use sour soup as raw materials. "Sour soup" is a kind of biologically cultivated sour water, which is poured into a pot and cooked to become sour soup. Cooking with it is called sour soup, and cooking fish is called sour soup fish. Sour soup fish has become a famous dish. Its practice is to add water and salt to the sour soup to boil, take fresh fish, cut off the gall, and cook it in the sour soup. The tender meat soup is fresh, fragrant and delicious, which greatly increases the appetite. The specialty of Qianjiang-Xueba is made of high-quality rice and pig blood, which is blood red, elastic, soft and sweet. The specialty of Qianjiang-Ma Yuan is filled with glutinous rice bread and fried with white sesame seeds until it is brown and red. It is characterized by crispy outside and soft waxy inside, hollow center and sweet taste. The specialty of Qianjiang-LiangCiBa glutinous rice is made with "sand washing stuffing" in the middle and white sugar, sesame noodles, honey osmanthus and yellow bean on the surface. Features a variety of shapes, sweet and glutinous. Qianjiang's specialty-oil fermented glutinous rice is made into a fermented glutinous rice blank, put in an oil pan, add sesame seeds, orange cakes, walnuts, crispy peanuts, candied dates, sugar, etc., and then put in boiling water to boil. Characterized by sweet but not greasy mouth, very rich in nutrition. Blood bean curd, a specialty of Qianjiang, is mainly made of pig blood and tofu. First, pound fresh tofu into bean curd paste, then pour a proper amount of fresh pig blood into the bean curd paste, stir well, then mix a proper amount of pepper powder, Chili powder, onion and garlic with cooked diced meat, splash a proper amount of salt water, stir well, knead into steamed bread-sized blood bean curd blanks one by one, put them in a bamboo sieve, and hang them on a fire resistance to dry. When eating, it can be cut into shredded tofu and sliced tofu. It can only be fried dry, not boiled. When frying, the fire should be strong and the time should be short. Just turn over in the pot and scoop it up. It is characterized by fresh and tender color, rich aroma, delicious taste and rich nutrition. Tujia Camellia oleifera, a specialty of Qianjiang, can be divided into "corn tea", "rice tea", "soybean tea", "Baba tea", "glutinous rice tea" and "glutinous rice tea" according to the seasoning of camellia oleifera. Camellia oleifera is made by first making dark rice, frying the dried cooked glutinous rice with oil until crisp, scooping it up and putting it in a big bowl, then boiling water with tea leaves, putting the cooked seasoning into the bowl after the water boils, scooping up the tea leaves with a tea filter (a kind of bamboo braider), then adding a proper amount of salt and a little oil, scooping the boiled tea into a tea bowl and putting it into dark rice, thus obtaining Camellia oleifera.