Taishan Specialties

Open categories: Specialties, jelly, Taishan Specialties, Taishan Specialties, Guanghai Salted Fish

Shuibu (Four Nine) Sweet Potatoes

It is a slightly pink, double-layered, thin-skinned sweet potato with yellow flesh and white sugar core that can satisfy your hunger. Although it is produced in various parts of Taishan, the one produced in Shuibu area is the most famous. Its flesh is slightly yellow, and after cooking, the white heart becomes loose and sweet. After drying, the aroma is overflowing, which is different from ordinary sweet potatoes. Famous sweet potato. When the Japanese army fell, there was an extreme shortage of food. Fortunately, it saved many people in the city. At that time, it could really be called a "priceless treasure for nourishing people."

Xiachuan Shrimp Cake

Xiachuan Island stands in the South China Sea like a pearl. The bay is excellent, the scenery is beautiful, the land is fertile, and the fruit trees are luxuriant; the fishing grounds are wide and the resources are abundant. The island has a total area of ??98.68 square kilometers, a coastline of 132.98 kilometers, and 15 natural harbors. The harbors around the island are rich in shrimp shrimps, with an annual output of more than 3,500 tons. It is the largest shrimp shrimp production base in the province.

Fry shrimp (also known as silver shrimp) can be directly used as breeding feed, or the fresh shrimp can be processed into shrimp cakes or dried into dried shrimps. Dried shrimp is processed into shrimp meal, which is the main component of concentrated feed.

Xiachuan shrimp cake has a long history, is well-made, delicious and famous at home and abroad. Domestically sold throughout the province, Northeast China, Inner Mongolia, and Heilongjiang; exported to Hong Kong, Macau, the United States, Canada, Singapore, etc.

Shrimp cakes have high nutritional value and can be steamed and eaten alone or used as cooking condiments. When steaming it alone, put an appropriate amount of shrimp cake on a plate, then put some semi-fatty pork belly, shredded ginger and chopped green onion to steam it, it will be delicious and fragrant. The braised pork trotters with shrimp cakes has a unique flavor. First, soak an appropriate amount of shrimp cake in oil, then add the pig's feet and add water to simmer until cooked. The aroma is overflowing and the taste is crispy and sweet, which arouses appetite. Shrimp cakes are also a great seasoning for cooking vegetables.

Taishan Seaweed

Taishan people often use seaweed in their dishes during festivals or celebrations. Seaweed is added with lean meat and dried shrimps, and the soup is boiled. It is very delicious. Seaweed is one of Taishan’s famous local products. According to the product chapter of "Xinning County Chronicle": "Laver grows on the rocks in the sea and is green in color. When dried, it turns purple, and it is especially good when it grows in Tonggu." Tonggu Laver is not produced in Tonggu Village, but in the Tonggu area Residents collected the fish from the large rocks in the nearby sea, and the products produced by the places named after them were of the best quality. Tonggu seaweed is large and thick, delicious and crispy when chewed. Tonggu seaweed has such good characteristics, which are closely related to the nearby natural environment. Seaweed is a marine plant that belongs to red algae and grows on reefs. It has a very strange temperament. Where the wind and waves are stronger, it grows more and more luxuriantly. The sea near Tonggu has extremely strong wind and waves, creating excellent natural conditions for the specialty seaweed here. The area where seaweed is produced in our city is also Shangchuan Island. The residents of Sichuan Island call the sea to the east Shanghai. The wind and waves are stronger here, and the seaweed produced is abundant and good. The quality of the seaweed grown on the stone rafts near Masjia and Niaozhu Island is not much inferior to that of Tonggu seaweed.

Guanghai Salted Fish

It is a specialty of Guanghai, Taishan. The pickling method of "Guanghai Salted Fish" is unique and has a long history. The method is to insert precious fresh fish such as white flowers and yellow flowers into a pile of raw salt to marinate, with the fish head down and the tail up. After being taken out at the right time, the fish body will be hard and dry, and the fish meat will be firm and distinct. When eating, cut the salted fish into small pieces, place it on a plate, then spread some semi-fatty lean pork, shredded ginger, and chopped green onion, then drizzle with peanut oil, steam it in a wok (or bake it with rice noodles) for fifteen minutes and it will be cooked. When you open the lid of the wok, the special salted fish aroma spreads all around. When you smell it, your appetite suddenly whets; when you look at it, the oil is yellow and the meat is white, and the color is fresh; when you eat it, it smells musty and sweet, salty and palatable, and it does have a special flavor.

Chonglou Winter Melon

Winter melon is one of the local specialties of Chonglou. It can be grown in spring and autumn and is one of the commercial vegetables supplied in summer and autumn. There are two varieties: black-skinned winter melon and gray-skinned winter melon. They have developed root systems, strong plant growth and high yields. Generally, the yield per mu is about 10,000 kilograms, and high-yielding ones can reach 17,000 to 20,000 kilograms. Chonglu winter melon has thick flesh, excellent quality and sweet taste. Both old and tender melons are edible. In addition to being suitable for stewing, frying, stewing, and making soups, they can also be dried and made into iced meat. The top sprouts of the melon are a popular dish in teahouses.

The melon kernels can also be used as medicine, and the dried melon rind can also be used as medicine and mixed with red beans to make soup to relieve heat. Boiling sugar water can relieve skin eczema, etc., so it is very popular among consumers.

Chonglu winter melon products have been sold well in Hunan, Jiangxi, Jiangsu, Anhui, Zhejiang, Gansu, Sichuan, Shandong, Henan, Fujian and other provinces, as well as in Beijing, Shanghai, Wuhan, Lanzhou, Tianjin, Guangzhou, Shenzhen, Zhuhai and other cities.

In 2002, the vegetables in Chongluo Town were tested and approved by the relevant provincial departments, and have been certified as "pollution-free agricultural products" by the Guangdong Provincial Department of Agriculture. The "black-skinned winter melon production" centered on Chongluo Town "Technical Regulations" have been issued by the Jiangmen Municipal Bureau of Quality and Technical Supervision as Jiangmen City's local standards, as well as provincial and municipal technical regulations on the production of pollution-free agricultural products. Currently, applications are being made for the "Pollution-free Agricultural Product Production Demonstration Town" and the Chongluo "Chaozhong Black-skinned Winter Melon" trademark.

Shan Ren

Shan Ren is only called Ren (scientific name Gang Ren) in Taishan. This may be because it is not only found on the hills, but also by the creeks at the bottom of the river, on the riverbanks and even by the paddy fields. There are only so many of them on the hills. Shanmin's whole body is full of treasures. Not only are its fruits edible, but its branches and leaves can be used as firewood, and its heads can be used to burn charcoal. Its roots, fruits, and leaves are collected, washed, sliced, and dried in the sun. It can also be used as medicine. Taking it can astringe and stop diarrhea, dispel wind, activate the collaterals, and nourish blood. The power of calming the mind. Chewing fresh leaves can stop bleeding and promote wound healing; its taste is slightly bitter and sweet, and it can quench thirst. In some places, Nizi is also used to make wine.

Oyster

Oyster is a famous seafood product with a long history in our city. Our city has a long coastline and a vast tidal flat for oysters to grow. But oysters have special growth characteristics. They need to be at the junction of seawater and freshwater to breed and grow fat easily. Our city's Nafu Lianhe and Shenzhen Kanghua are located at the end of the North Bay. The water quality is relatively light, which is conducive to breeding oyster seedlings; Xicaochong and other places are suitable for the growth of young oysters and are good natural oyster farms. According to their characteristics, oysters can be divided into two types: one is called yellow oyster, also known as wild oyster; the other is white oyster, which is artificially cultured. There is no big difference in the meat quality of these two types of oysters, except that one has a yellowish shell and the other is whiter; the fattening period is also different, with yellow oysters being fattest in the fifth month of the lunar calendar. During this time, people from Chixi and Guanghai went to the seaside to pick yellow oysters from the stone rafts. They were big and fat and very delicious. White oysters enter their fattening stage after the winter solstice. Artificially bred oysters are generally harvested after the winter solstice. However, both yellow oysters and white oysters have the same characteristics. Oyster fertilizer contains powder (that is, the secretion in the oyster belly), which is not delicious and has a sour taste. White oysters are generally harvested after four or five years of cultivation. When harvesting, oyster pickers use a small iron awl to knock the oysters off the stone, then use the small iron awl to pry open the oyster shells and take out the oyster meat, which is fresh oysters. Fresh oysters are cooked and dried to become oyster sauce. The water used to cook the oysters is concentrated and becomes oyster sauce

Chonglubaigang jelly grass

The jelly is a food used by Taishan people to clear away heat and relieve summer heat. It is made from jelly grass. This kind of food is boiled into a paste and cooled into a cake. It is dark in color, sweet in taste, cool and refreshing, and makes the whole body feel comfortable after eating.

Chongluobaigang is a herbaceous plant that was introduced from Xinyi in the 1940s. It is planted every Qingming Festival and harvested in June of the lunar calendar. The preparation method is: wash the jelly grass, add water, add a little edible alkaline water, and simmer over low heat until the grass is rotten and the glue is released. Pour out the glue, remove the grass residue, then put it into a pot and boil it. Add an appropriate amount of rice flour or tapioca flour and cook it into a slurry. Pour it out and put it in a basin. Let it cool down and serve. Bean jelly is cool in nature, has heat-clearing and detoxifying effects, and has certain curative effects on high blood pressure, diabetes, muscle and joint pain.

Chicken Claw Taro

Chicken Claw Taro is one of the local specialties of Taishan and is mostly produced in Sijiu, Shuibu and other places. It has been recorded in the "Xinning County Chronicle" compiled in the 19th year of Guangxu's reign in the Qing Dynasty, which shows that it has a long history in Taishan. Chicken claw taro, as the name suggests, is shaped like a chicken claw: a taro head surrounded by long and curved taro seeds, generally weighing two to four kilograms. Chicken feet and taro are a crop with a long growth period. In the first month of the lunar calendar, farmers plant chicken feet in the fields and harvest them at the end of the year. Although chicken feet taro is not delicious, it is very effective in fitness and curing diseases, so it is called "local ginseng". It is slightly warm in nature, slightly sweet in taste, and slightly poisonous. Some people have itchy throats after eating, while others don't feel this way.

According to some well-known old Chinese medicine doctors, regular consumption of chicken feet and taro can stimulate the appetite and strengthen the spleen. It is suitable for patients with night sweats, habitual constipation, gastroptosis, chronic hepatitis, low back pain and other diseases, as well as for people who are weak and in need of supplements after illness. Chicken feet and taro have certain curative effects. Eating it without disease can also enhance the body's resistance and replenish qi and blood; eating it with disease can promote body metabolism and is a good auxiliary treatment for diseases; wash and dry its leaves and stems and prepare them in the sun. Decoction can relieve fatigue. Digestion, sluggishness and fullness.

Baiyun Tea on Beifeng Mountain

Taishan Baiyun Tea is mainly produced in Beifeng Mountain. It is named after the height of the mountain where white clouds surround it all year round; "Xinning County Chronicles" says that "Baiyun Tea is produced in The top ones are Lion Head and Pingshan Mountain, which are the coolest in nature and can relieve accumulated heat; they should not be drunk too much. "Probably because Baiyun Tea is often moistened by clouds and mist, its nature is indeed cooler. Used to make tea, it has a smooth texture and fragrant taste, can produce fluid and quench thirst, refresh the mind and relieve fatigue; it will not go rancid after being left for ten days. The so-called "don't drink too much" means that if you drink too much, it will cause excitement and insomnia at the least, and damage to the spleen and stomach in the worst. But if used properly, it can be effective. According to "Baifeng Mountain Herbal Medicine", 3 to 5 qian of dried Baiyun tea leaves, decoction in water, can be used to treat wind-heat colds, asthma with excessive phlegm, headaches, lethargy, polydipsia and other diseases. There is also a folk recipe: one or two dried Baiyun tea leaves, mixed with one pound of honey, sealed in a bottle for three to several months, will become a special medicine for the treatment of red and white dysentery. Baiyun tea residue soaked in honey can be stewed and applied to treat pink eye. Many overseas Chinese who have returned to their hometowns also buy some and take it overseas for later use.