Zhangqiu scallion has a long history. In the Ming Dynasty, farming in the foothills of Nvlang Mountain (now Qiao's family, Ma's family, Shi Jia, Gaojia village and other places) was very common. ) Among the many varieties of Chinese green onions, Zhangqiu green onions are both "famous", "special" and "excellent" and are known as the "king of green onions". The main variety is "Indus". Zhangqiu scallion has the outstanding characteristics of high, long, crisp and sweet. Gao: Zhangqiu green onion plant is tall and majestic, ranking first among all green onion varieties at home and abroad, so it is called "the king of green onions". Length: Zhangqiu's green onions are very long and straight, generally 50 ~ 60 cm, and the longest is about 80 cm, which is very popular among people. Crispy: Zhangqiu is crispy and delicious. Sweet: Zhangqiu green onions are white, sweet and delicious, rarely spicy, most suitable for raw food, and cooked food is also good.
Zhangqiu scallion is rich in vitamins and minerals. According to the analysis of Beijing Food Research Institute, every100g of sycamore products contains 0.05mg of vitamin A, 20.2mg of vitamin C, 2.4g of protein, 0.3g of fat, 8.6g of total sugar, 9.8g of carbohydrate, 4.6mg of calcium, 39mg of phosphorus, 0.0/kg of iron and 0.0298 of various amino acids. Compared with the well-known tomato with rich nutrition determined by the Nutrition Department of the former Central Institute of Health, the vitamin B 1 of Zhangqiu scallion is 185.7%, B2 is 233.3%, vitamin C is 94.2%, protein is 328.5%, fat is 7. 1%, and crude fiber is more than tomato.
Zhangqiu scallion has a special flavor and spicy taste. Eating scallion often can not only stimulate appetite, but also have certain medical effects. The scallion is plump, tender and smooth, light, spicy and slightly sweet, and durable. Raw food and cold salad are the best, and fried food, seasoning and pot are also well matched, which is a treasure among onions. It is one of the favorite standing vegetables of Shandong people. Scallion cake is an authentic Shandong flavor, especially popular with the masses. Onion is the main ingredient of some famous Shandong dishes; Roast duck, braised elbow, fried large intestine, etc. They are all seasoned with green onions; Famous dishes such as sea cucumber with scallion, tendon with scallion, meat with scallion and fish lips with scallion are all based on Zhangqiu scallion. There are also condiments made of onions, such as onion oil mud, onion pepper mud, onion oil, onion pepper Shao wine and so on. People often say, "As Shandong cuisine says, Caicai never leaves onions".
Zhangqiu scallion is a cold-resistant vegetable, which can grow at -2O℃ and has strong adaptability to soil. However, in order to obtain high quality and high yield, the ideal soil is cohesive soil rich in organic matter. Avoid continuous cropping and often rotate with wheat or fresh stem vegetables. 1July, 1999, the trademark "Zhangqiu Welsh Onion" was successfully registered and became the first certificate of origin trademark of vegetables in China. According to the origin characteristics, planting conditions and product characteristics of green onions, different producers and operators registered trademarks such as Wanxin, Xiuhui and Lvlei respectively. Boxed "Se-enriched" green onions in Wanxin Village, Zaoyuan Sub-district Office, have been sold to more than 5 yuan per kilogram in major markets such as Beijing and Shanghai, which is 2 to 3 times that of ordinary green onions. Huangjia barbecue is a famous food in China, and its method is unique. It was founded by the old Zhangqiu City (now Xiuhui Sub-district Office) in the late Ming Dynasty and has a history of more than 300 years. It is characterized by crisp skin, yellow color, tender meat, delicious taste, delicate fragrance and easy preservation. Stewed cabbage and tofu have unique flavors. The production method is as follows: take the medium lean pigs that grew in that year, slaughter them, remove the five internal organs, remove the suet, remove the hooves and some ribs. Cut a small hole in the meat with a knife, and grind it into powder with seasoning formulas such as pepper, clove, cinnamon, Amomum villosum, fennel, cardamom, tsaoko powder and salt. Rub it on the edge of the meat, then spread the inner wall with straw stalks to form a semi-circular arch, and stick the fire paper on the easy-to-bake part with water. Bake the stove with burning bamboo chips, remove smoke, and then hang the prepared whole pig in the oven for sealing and stewing. The furnace temperature should be controlled between 65438 000℃ and 300℃. Hang the whole pig in the oven for more than an hour. Then scrape the black coke off the surface with a knife and eat it.
The whole roast pig was tested by Shandong Food Hygiene Supervision and Inspection Institute, and its protein content was 23.4%, fat content was 43. 1%, salt content was 1.3%, and water content was 3 1.6%. The freshly baked barbecue tastes strange. I can smell it hundreds of meters away and my appetite is greatly increased. Crispy skin, tender meat, fat but not greasy, lean meat chews with endless aftertaste. There are many ways to eat barbecue, which can be used as wine or as a dish. Eating alone is delicious, and different parts have different characteristics. The tip of the buttock accounts for about 3% of the whole pig, which is the meat part of the slug, and is characterized by thin, salty and fragrant meat; The two pieces of tenderloin in the middle of the roast pig are the best parts, and their meat is bright, tender and chewy. Further down is tendon meat, which is characterized by more lean meat and chewiness, and is very good as a dining table; Big chest, thin meat, good quality and high nutrition. The most precious thing in the whole roast pig is the "sparrow head". There are only two whole pigs in one head, and the weight is only about 232. Barbecue will have a unique flavor if it is stewed with Chinese cabbage or tofu. In addition, the eating methods of sesame seed cake with barbecue, single cake roll barbecue, Zhangqiu green onion and sweet sauce with barbecue are deeply loved by the masses. Because the whole pig is braised in a special high-temperature oven, the moisture and fat are reduced, the content of protein is relatively increased, and it is sterile, easy to store and easy to carry. It is a high-grade nutritious food and a delicious banquet for all ages. Polygala langshanensis is a perennial herb, and its root bark is Chinese herbal medicine, which is mainly used to treat neurasthenia, palpitation, insomnia, cough and other diseases. It is produced all over the country, but due to natural conditions such as water, soil and climate. Polygala tenuifolia, produced in Nvlang Mountain, China, has excellent medicinal value. The old "Zhangqiu County Records" contained: "It's better to see it from afar in Nvlang Mountain".
Polygala langshanensis takes root and germinates every spring, with needle-shaped leaves and light blue flowers. Its roots are khaki, the largest is about 15 cm long, and the longest can reach 30 cm. Harvesting in late autumn, peeling its skin, drying it in the sun as medicine, the yield is very small.
Polygala langshanensis is a famous medicinal material, which is as famous as Crocus sativus, Bulbus Fritillariae Cirrhosae and Korean ginseng. In the past, when the well-known prescriptions of traditional Chinese medicine needed Polygalae, there was only "Langshan Polygalae".