Tanghe sesame slices

Tanghe sesame slices are a traditional brand-name food in Tanghe. They are exquisite in shape, beautiful in appearance, white and transparent in color, about one inch wide and three inches long, and as thin as paper. The plump and undamaged white sesame seeds are evenly inlaid on the bluish-white and crystal-clear sugar flakes. The food is sweet, fragrant, crispy, fresh and refreshing, rich in nutrients and has a unique flavor.

This product uses selected raw materials, scientific formula, exquisite workmanship and exquisite craftsmanship. The above-grade sesame seeds, first-grade white sugar, glutinous rice, sugar syrup and pure sesame oil are used as the main raw materials, and go through the processes of ingredients, making sesame seeds, boiling sugar, rolling and slicing. To make sesame seeds alone, you need to go through processes such as soaking in water, beating in bags, rinsing, cooling, and frying to make sesame seeds burnt, fragrant, pure and white, complete and free of impurities. The process of boiling sugar is more stringent. It is closely related to the color, sweetness, crispness and other qualities of the sugar, and is the key to making sesame chips. When boiling sugar, you must strictly and skillfully control the size of the fire, the length of time, the speed of stirring and the temperature in the four seasons. It is better to cook until it becomes crispy and flaky. Prepare one ingredient, about four pounds, first dilute the sugar into the pot, then add sugar and sesame oil, add sesame seeds after the sugar is boiled, and finally roll it into slices. The prepared sesame slices melt in the mouth, have no residue and are not greasy, can be put in and out without getting tired, and cannot be broken when carried around. They can be used as banquet delicacies, high-end gifts and fitness tonics. Tong eggs

Tong eggs are processed from duck eggs produced by ducks raised in the Tong River Basin of Tanghe County. The Tonghe River is curved, with reeds growing on both sides and willows shading the river. The river water is rich in organic matter and magnesium, phosphorus, strontium and other substances, and supports a large number of algae, aquatic plants, fish and shrimp and other organisms. The ducks raised in the Tong River eat mostly aquatic plants, fish, shrimp and various algae plants rich in pigments. The eggs produced by the ducks are large and thin, and the red yolk can be seen through the skin. When cooked and cut, the mayonnaise will turn purple. Bright red, grainy like sand, the egg white is salty and fragrant, and the yolk has a long soaking period, with red and purple oil overflowing, and the taste is delicious.

Legend has it that Ming Taizu Zhu Yuanzhang fell ill after he ascended the throne, and the imperial doctor could not cure him for a long time. The guards in the palace brought tung eggs from his hometown as tribute. Zhu Yuanzhang recovered without treatment after eating for several days. Long Yan was so happy that he ordered the guards to send tung eggs 500 baskets and a reward of 200 taels. During the Kangxi period of the Qing Dynasty, tens of thousands of Tonghe pieces were paid as tribute to the court. In 1951, at the National Famous Specialty Products Exhibition held by the State Council, tung eggs were highly praised by Premier Zhou. In the 1970s, tung eggs were listed on page 436 of the "Encyclopedia of Chinese Local Products".

In 1993, Tanghe County Tongdan Development Co., Ltd. applied for the "Tong" brand and trademark in accordance with the law. In 2002, the annual output of tung eggs reached 10 million pieces, with an output value of 8 million yuan and a profit and tax of 1.21 million yuan.

Five-spice beef

Tanghe County is the main producing area of ??Nanyang cattle, one of the top five excellent cattle breeds in the country. "Qunfa" brand spiced beef began to be produced in 1997. It uses high-quality Nanyang cattle fresh beef as raw materials, and is trimmed - marinated - marinated - moistened - juice collected - removed from the pot - rinsed with oil - It is refined and processed through dozens of production processes including drying - vacuum packaging - high temperature sterilization - constant temperature testing - outer packaging. Based on traditional Chinese medicine pharmacology and combined with the quality characteristics of Nanyang yellow beef, careful research and continuous improvement have formed a Unique excipient formula. Including five-spice beef noodles, five-spice beef tendon, five-spice beef crispy, five-spice beef brisket and other series of products. The product has good elasticity, is thin but not woody, is fresh and tender, has a rich aroma, has a long aftertaste, and is appetizing and fitness-friendly. The product is beautifully packaged, comes in various specifications, is easy to carry, and is durable for long-term storage.

Tanghe County Beef Cattle Industry (Group) Co., Ltd. registered the "Qunfa" trademark in 1997. In 2002, its output reached 3,000 tons, with an output value of more than 40 million yuan. Sizhou Ham

The preparation method of "Sizhou Ham" comes from the secret recipe of the Ming Dynasty palace. After the death of the Ming Dynasty, it was introduced to the people by an imperial cook from Tanghe. It enjoyed a high reputation during the late Qing Dynasty and the Republic of China. It is now known as the Pagoda Hotel in Tanghe County. The product is the most famous.

"Sizhou Ham" has strict material selection and fine craftsmanship. The preparation method is as follows: take the front hooves of a pig with thin skin and plenty of meat, weighing about 2 kilograms, soak them in water to remove the remaining hair, put them in a pot of water and cook them until they are five times cooked, then take them out and let them cool.

Then use a knife to cut the leg skin into diagonal squares on the meat block, then fry it in an oil pan until the skin is yellow, blistered, and wrinkled. Take it out. After draining the oil, add pepper, anise, fennel, amomum villosum, and amomum villosum. Put cardamom and appropriate amount of salt, soybean soy sauce, and rice wine into a braised soup pot. After the fire boils, switch to low heat and cook until cooked. Take it out, sprinkle with rock sugar or white sugar, and steam in a steamer for 20 minutes. , it can be taken out and eaten after it is ten ripe. The finished ham is like agate in color, the meat is rotten from the bone, oily but not greasy, and mellow and delicious.

Guotan Roast Chicken

Guotan Roast Chicken is produced in Guotan Town, Tanghe County, and is especially famous in Suiwang Village of this town. This product has a history of more than 400 years. It has been produced since the late Ming Dynasty and enjoyed a high reputation from the late Qing Dynasty to the Republic of China. After the founding of the People's Republic of China, the roast chicken production technology was further improved.

Guotan roasted chicken is made from chickens raised by farmers in surrounding counties and cities as the main raw material. It uses more than a dozen condiments and precious Chinese medicinal materials. It is modified, marinated, fried and dried using secret recipes passed down from ancestors. Dried - marinated. This product has carefully selected ingredients, the right amount of preparation, exquisite cutting, moderate cooking, and just the right heat. The finished product has rotten meat, crispy bones, and unbroken skin. The bones and flesh automatically separate when eaten. It is fat but not greasy and tastes delicious. It is rich in a variety of nutrients, high in protein, low in fat, and has unique health care functions. This product is vacuum packed, pure Chinese medicine to keep fresh, does not contain any hormones and preservatives, has a long shelf life and is easy to carry. Mung bean jelly

Mung bean jelly, due to its exquisite production technology and unique ingredients, it would be a pity for tourists who have been to Tanghe not to taste this famous product in person while visiting the famous mountains and waters of Tanghe.

Tanghe County is located in southwestern Henan and on the eastern edge of the Nanyang Basin. It has flat land and four distinct seasons, which is suitable for the growth of a variety of plants, especially VC series mung beans. Due to the long sunshine time, the starch content of mung beans is high. In addition, the soil of Tanghe is rich in trace elements and minerals such as silicon, iron, manganese, selenium, etc., which lays a solid foundation for the inherent quality of Tanghe mung bean jelly.

Mung beans can be made into jelly, which is a great innovation among Tanghe people. As early as more than 400 years ago, people in Tanghe used bean flour, dried potatoes, etc. to make jelly. Since the jelly made from these raw materials is brittle and should not be stored for a long time, many people came up with the idea: Can it be used? Can other raw grains replace peas and dried potatoes to make jelly? After many experiments, by chance, a master chef named Duan discovered during a trial production process that the jelly made from mung beans was not only soft and elastic, but also tasted better after being cold and stir-fried. This production technique was spread from ten to ten, and soon mung bean jelly became popular in Tanghe, and people couldn't get enough of it.

The method of making mung bean jelly is: soak the pre-selected mung beans in warm water between 10°C and 30°C 12 hours in advance, changing the water once in the middle to ensure the germination of the mung bean germs. Then grind the soaked beans in a stone mill repeatedly until the beans are mushy, and then filter them 2-3 times with fine cloth until all the bean dregs are separated. The remaining mung bean milk is the raw material of jelly. The last step is to boil. After a certain ratio of natural water and soy milk, it is boiled over high heat. It is then put into a container and left to reach room temperature to become jelly. After the jelly is chopped, it can be eaten with cold ginger water, minced garlic, vinegar, sesame paste or stir-fried at high temperature. Its taste is unparalleled.

With the development of the times, Tanghe people have invented special equipment such as mung bean grinders and filters, which has reduced the production time by half compared with the past. Coupled with the further optimization of ingredients, Tanghe mung bean jelly It has become an indispensable dish in major hotels and a top ingredient in recipes.

As Tanghe mung bean jelly is cool in nature and has a good taste, it is particularly suitable for the taste of southerners. Currently, it has occupied 14 provinces, autonomous regions and municipalities including Guangdong, Hainan and Hainan, becoming a rare dish for urbanites. Delicious food.