What are the specialties of Xiangtan, Hunan?

Xianglian: Xiangtan is known as the "Hometown of Xianglian in China". It is a tribute from the royal family in the past dynasties. The "Three Cun Lotus" is famous both at home and abroad and is a treasure among lotuses. The output of Xiangtan Xianglian accounts for 63.4% of the country's total, and the quality is all excellent. The annual turnover is about 120 million yuan. There are currently more than 4,000 people engaged in the cultivation, processing and trafficking of lotus seeds in the county. The series of products and deep processing of lotus seeds are also constantly developing. In 1992, the National Commodity Inspection Bureau of China measured Xianglian and concluded that lotus meat contains eighteen kinds of trace elements that are indispensable to the human body. It is neutral in nature and sweet in taste. It has the effects of lowering blood pressure, strengthening the spleen and stomach, calming the mind and strengthening essence, moistening the lungs, and clearing the heart. The core has a bitter and cold taste, and has the functions of strengthening the heart and sedating, clearing away heat and calming fire, removing troubles and diuresis. Xianglian is known as the "ginseng" in southern China.

Wick cake: Wick cake is a traditional non-staple food specialty of Xiangtan. It not only looks like a wick, is white and soft, tastes sweet and spicy, cool and fragrant, and twists and turns in circles, but it can also be lit with fire and emit a pure cinnamon fragrance. And I opened a box from the first one to the last one, no more, no less, for a full 24 hours. Xiangtan has a history of making wick cakes for more than 400 years. According to legend, at that time, a poor scholar named Yi Kui lived in Zhongchen Township, Xiangtan County. The mother and son depended on each other and lived a hard life. Yi Kui was smart and studious, and was awarded the title of Scholar at the age of 17. He could have taken the imperial examination the next year, but in order to take care of his sick mother, he gave up this opportunity three times in a row. When he was 28 years old, his mother insisted on taking the exam no matter what. After the exam, he hurried home to take a look and was stunned. It turns out that the old mother has lost her identity and has a wick in her mouth. Yi Kui felt very sad and regretted that he should not have left his mother. He was so anxious that he looked around and finally found some glutinous rice. He quickly ground the glutinous rice, added some sugar, steamed it into a cake, cut it into wick shapes, and fed it to his mother one by one. Strangely enough, as he fed it, his mother opened her eyes and soon she could speak again. Yi Kui was very happy and told everyone he met. Soon, the good news came that he had passed the examination. By this time, his mother had completely recovered from health, which was a double blessing. From then on, every household in Zhongchen Township learned to make this kind of cake, and the name was "wick cake". Later, the wick cake spread to the county. After scientific ingredients, repeated trials and careful production in pastry workshops, it became a valuable food in Xiangtan.

The wick cake is made of high-quality glutinous rice flour, white sugar, lard, cinnamon, and red silk. More than 140 years ago, at the National Famous Specialty Products Expo during the Xianfeng period of the Qing Dynasty, Xiangtan wick cake was rated as one of the first. and other specialties; in 1915, it was praised by representatives from various countries at the Panama International Commodity Competition; in May 1988, it was rated as the "Famous Pastry" of Hunan Province. Since then, the quality of the wick cake has been continuously improved, and refined pure cinnamon oil has been used to replace the cinnamon powder in the original formula, making the cinnamon flavor of the product more pure and rich, and won the title of Excellent Product of Hunan Province.

3 .

Betel nut: Betel nut can be used as medicine. It is warm in nature and bitter in taste. It is mainly used to treat diseases such as insect accumulation, food stagnation, epigastric distension, edema and athlete's foot. It is also a kind of fruit, especially in the lives of Xiangtan people, it has a special status. When Xiangtan people come to visit each other, they don't need cigarettes or tea to entertain guests. As long as they offer a sip of betel nut, it is enough to show the host's sincerity. When the child is still in infancy, some parents will let the child suck a little bit of betel nut, which can really be called "milk sex." Among the small merchants and hawkers in the streets and alleys, the business of selling betel nut is the best. There are tens of thousands of betel nut stalls scattered throughout the city. Xiangtan people are very particular about eating betel nut. Freshly picked fruits are green in color. It is shaped like a duck egg but slightly shorter. It is first boiled in water for about two hours to turn it into brownish red, and then smoked for seven days and seven nights to become a dried fruit. This process is usually completed at the place of production. After buying the dried fruits, wash them with clean water, scald them with boiling water, spray them with a small amount of saccharin water, and store them for about 24 hours before eating them. Before eating, cut the betel nut into two to four pieces with a knife, and add some brine made from lime and caramel. Some people also like to add a drop of cinnamon oil, put it in the mouth and chew it repeatedly. It is sweet and astringent, and the mouth is full of aroma. The more you chew, the better. Tasty and long aftertaste. Chewing a good betel nut can make a person's cheeks flush, make the whole body feel hot, and even cause fluids all over the body.

Chewing betel nut is so fun, no wonder people in Xiangtan love it so much.

Xiangtan soy sauce: "When you go to Xiangtan, if you don't buy 'Long brand soy sauce', you haven't gone. "This is not nonsense. Xiangtan has always been known as the "Kingdom of Soy Sauce". As early as 1915, Xiangtan's Dragon Brand soy sauce and Kweichow Moutai won the "Gold Medal of the Panama International Exposition" at the same time. Xiangtan Dragon Brand soy sauce has the unique advantages of "bright color, rich sauce aroma, delicious taste, salty and sweet taste, unchanged for a long time, no turbid sedimentation and mold floating film", it also contains more than 260 kinds of aroma components and human body's Essential amino acids are excellent nutritional products. Dragon brand soy sauce is rich and fragrant and has a long history. Everyone in Xiangtan who was born around the 1960s grew up eating Long brand soy sauce rice. There is a slang in Xiangtan that is well-known to women and children: "Long brand soy sauce wick cake, you can choose any girl." These are enough to prove the popularity and necessity of Long brand soy sauce in the daily life of Xiangtan people. As early as more than 100 years ago, He Shaoji, a great scholar and famous calligrapher in the Qing Dynasty, left behind the famous saying "Three meals a person lives forever, and a drop of flavor is endless" after tasting the delicacies made with Long brand soy sauce.

Made in Xiangtan Sauce has a long history. "Xiangtan County Chronicle" records that as early as the early Qianlong years of the Qing Dynasty, there was a sauce making workshop in Xiangtan. The sauce industry in Xiangtan City was first established in the early Qianlong period of the Qing Dynasty by Gong Peiran, a businessman in the county. At that time, the soy sauce produced by Gong Qingxiangzhai’s wine sauce workshop was “rich in juice, dark red in color, and fragrant and warm”, and was known as the “Three Wonders of Color, Flavor and Flavor”. Xiangtan's Dragon Brand soy sauce uses high-quality soybeans and flour as raw materials and is brewed using unique traditional techniques. It has the characteristics of delicious color, rich aroma, salty and sweet, no turbidity, no precipitation, and no mold bloom after long-term storage. Wu Yuantai and Wu Hengtai Soy Sauce are two century-old stores that pioneered original soy sauce.

After the public-private partnership in 1956, the three major sauce gardens of "Liangwu" and "Dafeng" merged into Xiangtan Sauce Making Factory. The product trademark was "Dragon Brand", and "Dragon" officially became Xiangtan Sauce Factory. Soy sauce symbol. In December 1965, Long brand soy sauce was rated as the high-quality soy sauce exported by the five provinces of Central and South China; in June 1978, it won first place at the National Export Soy Sauce Council; in 1981 and 1985, it won the National Silver Award twice. However, this is not the ultimate goal of Xiangtan sauce-making colleagues. They have already set their sights on gold medals. In 1985, Professor Ma Bi, who was the first to respond to Chairman Ye Jianying's "Nine Suggestions" for peaceful reunification and resolutely returned from Taiwan, heard that his hometown's soy sauce had "won silver" twice, and he composed an impromptu poem: "Taipei's neighboring merchants exposed the sauce. The fragrance reminds me of my hometown every time I smell it. I am delighted to see the silver medal when I return, and I expect the gold medal to shine even brighter. "Sure enough, "Family blessings will come after hard work." On December 27, 1988, Xiangtan's Dragon Brand soy sauce finally won the first Food Expo. Will win gold medal. After winning the gold medal, Zhang Guoji, chairman of the All-China Federation of Returned Overseas Chinese, wrote an inscription to congratulate him: "The taste of heaven's kitchen is perfected, and the cooking pot relies on blending."

The reason why Xiangtan Dragon Brand soy sauce is so fragrant all over the world is because of the selection of ingredients, The production and even storage are very particular. The main ingredients are Lihe black beans, Jinghe yellow beans and goose beans produced in the upper reaches of the Xiangjiang River, which have high fat and protein content. The auxiliary ingredient, table salt, is specially made from Fujian crystallized salt; the embryo vat is made of Su vat, which is thin and has fast heat transfer and will not deteriorate after being stored for a long time. During production, the seven steps of soaking seeds, cooking, blocking materials, fermenting, stepping on the vat, drying the dough, and extracting oil are all interlocked and strictly operated with meticulous attention to detail. In addition to soy sauce, it also produces original soy sauce, purple oil radish, and purple oil ginger, which have always been popular among consumers. In particular, purple oil ginger has a long-standing reputation. It is made from high-quality young ginger unearthed in front of the White Dew that looks like the palm of a human finger. The stem is broken without tendons, the branches are long and thin, and the mouth is short. It is carefully processed and finally soaked in Long brand soy sauce. It has a delicious and salty taste. Spicy and delicious, fragrant and tender, it is a good food to increase appetite.

Xianghuang chicken has high medicinal value. It can replenish deficiency, strengthen the spleen and stomach, strengthen muscles and bones, regulate menstrual blood, and stop leucorrhea. It is an important gynecological medicine. People who have been ill and weak for a long time and pregnant women can stew Xianghuang chicken, which is especially nourishing and physical. It has the effect of improving the body and promoting recovery.

Fire-baked fish: Fire-baked fish is available in rural areas such as Xiangtan, Xiangxiang, Shaoshan and other places at all times. This fish can be fried, stir-fried or steamed. Added with seasonings such as chili, garlic, perilla, and patchouli, it tastes great and is an excellent dish to go with rice. The preparation of fire-baked fish is as follows: remove the internal organs of the small fish, bake them in a pot over the fire, cool them, and then smoke them with rice husks, peanut shells, orange peels, sawdust, etc. This fish is not only delicious, but also easy to carry and store. It is also famous all over the world because fire-baked fish was one of Chairman Mao's favorite foods during his lifetime. Now it has become a delicacy on the tables of some hotels and hotels. It is also known as Maojia fire-roasted fish.

Rural cured food: Xiangtan, Xiangxiang, and Shaoshan countryside all have the habit of smoking cured vegetables. The preparation method is generally as follows After the winter solstice, take fresh meat and cut it into strips, pickle it with salt for two or three days, dry it, and smoke it with chaff, shriveled rice, sawdust, peanut shells and other fireworks until it turns waxy yellow. Because it is the twelfth lunar month (the twelfth lunar month) ) is the best smoked, so it is called winter bacon. It is delicious and not as greasy as fresh meat. Many people like to eat it and it is very popular among consumers.

8. Longkou Water Chestnut: Water Chestnut, also known as Water chestnut, black taro, ground chestnut, commonly known as arrowhead mushroom, is a kind of perennial herbaceous plant.

Water chestnuts can be found everywhere, but the ones produced in Longkou, Xiangtan County are the most famous. There is abundant water and fertile soil. Almost every farmer cultivates it, with an annual output of more than 200,000 kilograms. Longkou water chestnuts have large particles, thin skin, juicy texture, fine and sweet flesh, oblate and smooth appearance, and are dark maroon or maroon in color. It is rich in starch, protein, fat, phosphorus, calcium, iron, thiamine, niacin, ascorbic acid, carotene, etc. Eat it raw, chew it and it will fill your mouth with sweet juice; peel it, add sugar and cook it, and it is a famous beet at banquets. Water chestnuts also have high medicinal value: the above-ground part is flat in nature and bitter in taste, can remove dampness and heat, and be a diuretic; the bulb is cold in nature and sweet in taste, has antipyretic properties, strengthens the stomach, improves eyesight, quenches thirst, treats jaundice, relieves constipation, and inhibits chlorosis. The role of Congestobacterium. TCM is often used clinically for diseases such as early-stage hypertension, chronic nephritis, red eyes, swelling and pain. Decoction of water chestnuts and gypsum in water can prevent meningococcal meningitis; decoction of water chestnuts and jellyfish heads in water can treat yin deficiency, phlegm-heat, hypertension and other diseases. Folks also mash water chestnuts into juice and activate earthworms. After turning into water, they can be applied to treat burns or scalds, which has certain curative effects. 9. Xiangxiang Baked Cake: Xiangxiang Baked Cake has been produced since the first year of Yongzheng in the Qing Dynasty (1723). Since the Tianyuan Zhaiguan in the county town was successfully developed, it has lasted more than 200 years.

Xianglian: Xiangtan is known as the "Hometown of Xianglian in China" and is a royal tribute in the past dynasties. "Three Cun Lotus" is famous both at home and abroad and is a treasure among lotuses. The output of Xiangtan Xianglian accounts for 63.4% of the country's total, and the quality is all excellent. The annual turnover is about 120 million yuan. There are currently more than 4,000 people engaged in the cultivation, processing and trafficking of lotus seeds in the county. The series of products and deep processing of lotus seeds are also constantly developing. In 1992, China's National Commodity Inspection Bureau determined that Xianglian meat contains eighteen kinds of trace elements indispensable to the human body, is neutral in nature, and has a sweet taste. The core has a bitter and cold taste, and has the functions of strengthening the heart and sedating, clearing away heat and calming fire, removing troubles and diuresis. Xianglian is known as the "ginseng" in southern China.

Yi Kui felt very sad and regretted that he should not have left his mother. He was so anxious that he looked around and finally found some glutinous rice. He quickly ground the glutinous rice, added some sugar, steamed it into a cake, cut it into wick shapes, and fed it to his mother one by one. Strangely enough, as he fed it, his mother opened her eyes and soon she could speak again. Yi Kui was very happy and told everyone he met. Soon, the good news came that he had passed the examination. By this time, his mother had fully recovered, which was a double blessing. From then on, every household in Zhongchen Township learned to make this kind of cake, and the name was "wick cake". Later, the wick cake spread to the county. After scientific ingredients, repeated trials and careful production in pastry workshops, it became a valuable food in Xiangtan.

The wick cake is made of high-quality glutinous rice flour, white sugar, lard, cinnamon, and red silk. More than 140 years ago, at the National Famous Specialty Products Expo during the Xianfeng period of the Qing Dynasty, Xiangtan wick cake was rated as one of the first. and other specialties; at the Panama International Commodity Competition in 1915, it was praised by representatives from various countries; in May 1988, it was rated as the "Famous Pastry" of Hunan Province. Since then, the quality of the wick cake has been continuously improved, and refined pure cinnamon oil has been used to replace the cinnamon powder in the original formula, making the cinnamon flavor of the product more pure and rich, and won the title of Excellent Product of Hunan Province.

3 .

Betel nut: Betel nut can be used as medicine. It is warm in nature and bitter in taste. It is mainly used to treat diseases such as insect accumulation, food stagnation, epigastric distension, edema and athlete's foot. It is also a kind of fruit, especially in the lives of Xiangtan people, it has a special status. When Xiangtan people come to visit each other, they don't need cigarettes or tea to entertain guests. As long as they offer a sip of betel nut, it is enough to show the host's sincerity. When the child is still in infancy, some parents will let the child suck a piece of betel nut, which can be called "milk fucking". Among the small merchants and hawkers in the streets and alleys, the business of selling betel nut is the best. There are tens of thousands of betel nut stalls scattered throughout the city. Xiangtan people are very particular about eating betel nut. Freshly picked fruits are green in color. It is shaped like a duck egg but slightly shorter. It is first boiled in water for about two hours to turn it into brownish red, and then smoked for seven days and seven nights to become a dried fruit. This process is usually completed at the place of production. After buying the dried fruits, wash them with clean water, scald them with boiling water, spray them with a small amount of saccharin water, and store them for about 24 hours before eating them. Before eating, cut the betel nut into two to four pieces with a knife, and add some brine made from lime and caramel. Some people also like to add a drop of cinnamon oil, put it in the mouth and chew it repeatedly. It is sweet and astringent, and the mouth is full of aroma. The more you chew, the better. Tasty and long aftertaste. Chewing a good betel nut can make a person's cheeks flush, make the whole body feel hot, and even cause fluids all over the body. Chewing betel nut is so fun, no wonder people in Xiangtan love it so much.

Xianghuang Chicken: Xianghuang Chicken is a yellow chicken produced in Hunan, also known as Sanhuang Chicken. The body size of Xianghuang chicken is moderate, and the adult chicken generally weighs 1,600 grams. It has a well-proportioned structure, a small head, a single comb, short feet, and a short neck. The rooster has a broad chest, golden and reddish fur, a beautiful and heroic body, and a loud and crisp cry; the hen has a short body, a wide back, rounded hindquarters, a soft and elastic abdomen, and good egg-laying performance. Xianghuang chicken has high medicinal value. It can replenish deficiency, strengthen the spleen and stomach, strengthen muscles and bones, regulate menstrual blood, and stop leucorrhea. It is an important gynecological medicine. People who have been ill and weak for a long time and pregnant women can stew Xianghuang chicken, which is especially nourishing and physical. It has the effect of improving the body and promoting recovery.

8. Longkou Water Chestnut: Water Chestnut, also known as Water chestnut, black taro, ground chestnut, commonly known as arrowhead mushroom, is a kind of perennial herbaceous plant.

Eat it raw, chew it and it will fill your mouth with sweet juice; peel it, add sugar and cook it, and it is a famous beet at banquets. Water chestnuts also have high medicinal value: the above-ground part is flat in nature and bitter in taste, can remove dampness and heat, and be a diuretic; the bulb is cold in nature and sweet in taste, has antipyretic properties, strengthens the stomach, improves eyesight, quenches thirst, treats jaundice, relieves constipation, and inhibits chlorosis. The role of Congestobacterium. Traditional Chinese medicine is often used clinically for diseases such as early-stage hypertension, chronic nephritis, red eyes, swelling and pain. Decoction of water chestnuts and gypsum in water can prevent meningococcal meningitis; decoction of water chestnuts and jellyfish heads in water can treat yin deficiency, phlegm-heat, hypertension and other diseases. Folks also mash water chestnuts into juice and activate earthworms. After turning into water, they can be applied to treat burns or scalds, which has certain curative effects. 9. Xiangxiang Baked Cake: Xiangxiang Baked Cake has been produced since the first year of Yongzheng in the Qing Dynasty (1723). Since the Tianyuan Zhaiguan in the county town was successfully developed, it has lasted more than 200 years.

9 Baked cakes: Baked cakes were once used as military rations for soldiers. After the war, they were tasted by the emperor and court ministers. They were highly praised and designated as tributes. It was sent to the Chicago Exposition in 1932. In 1937, people from all walks of life in Hunan went to Shanghai to express their condolences to the officers and soldiers of the 19th Army with baked cakes, which greatly inspired the soldiers who fought against the Japanese. Baked cakes are made from high-quality white rice and white sugar, and are made through processes such as soaking rice, grinding flour, sifting flour, mixing sugar, loading boxes, slicing, and baking. Ivory color, melt in the mouth, fragrant when grilled, pure and refreshing, rich in nutrients; because it does not contain oil and salt, and is roasted directly, it is hygienic and sterile, easy to preserve, and can be used as dry food for travel and as a baby milk substitute Food is especially suitable for family use and as gifts for relatives and friends.

What is the relationship between Zhejiang Huajin United Zhejiang Intellectual Property Agency Co., Ltd. and Guangzhou Huajin United?

What brand is one red and one white?

What are the manufacturers of cabinet doors?

What is included in the packaging of authentic Nike shoes? After reading what I said, you are talking.

Liu Lifeng trademark

Lgnc trademark

How to choose goods or services in trademark registration?

What are the bud words?

Tianjin fire door manufacturer brand introduction

How about Guangzhou Hu Ba Technology Co., Ltd.