What are the local specialties of Fuling?

Introduction: Fuling District is located in the heart of the Three Gorges Reservoir Area, with abundant sunshine, abundant rainfall, and no severe cold in winter. It is a rare place in the Three Gorges Reservoir Area and even the whole country. It is a treasure land for late-ripening longan production. So, what are the local specialties of Fuling? Let’s take a look at the relevant content I have compiled for you below.

1. Fuling pickled mustard

Origin of pickled mustard: A peculiar green or purple-red leaf vegetable plant can be seen everywhere in the mountains and plains of Fuling. The locals call it cabbage and pimple. Or green cabbage. Because it has enlarged and raised milky tissue on its stem, it looks strange. Some are like balls, some are like sheep's horns, and some are more like the faces of chubby children, smooth, shiny and particularly cute.

In 1936, my country's famous horticulturist Mao Zongliang and in 1942 agronomists Zeng Mian and Professor Li Shuxuan gave Latin names to green cabbage in accordance with international practice. The name of Mao is: Brassica juncea coss var Tsatsai Mao, which means Brassica vegetable variety-green cabbage head. Tseng and Lee’s naming: Brassica juncea coss var tnmida Tsen et lee.

2. Zengfu Chicken

"Zengfu Chicken" has become a green food favored by many residents in major cities due to its small size, tender meat and delicious taste.

3. Fuling red radish

Fuling red radish: also known as rouge radish, is one of the three specialties of Fuling and was once a tribute. Mainly produced in Fuling, it is cultivated in many neighboring counties and cities, and is also produced in Sichuan and Guizhou. Early to mid-ripening, it can be sown in Fuling from July to October and harvested in batches from late September to February of the following year. The yield per mu is about 1,500 kilograms. Red radish bolts late and is not prone to chaff; it is cold tolerant, relatively heat tolerant, resistant to storage and transportation, intolerant to waterlogging, and has strong disease resistance. Its protein, fat, calcium, iron, vitamin B1 and B2 contents are higher than those of white radish. The fleshy roots are nearly gourd-shaped, with a few cylindrical shapes, dense tissue, spicy taste, and crisp and tender texture. The carpel is all red, contains a lot of anthocyanins, is easily soluble in water, and is suitable for processing. The kimchi, pickled vegetables and banquet carvings and craft dishes made from it are bright in color, fragrant and refreshing. It can extract natural edible red pigment, which is safe and non-toxic. Its extraction technology has been successfully tested and patented, and its industrialization prospects are broad.

4. Yudong Black Goat

Yudong Black Goat is an excellent local goat breed that can be used both for meat and skin. In 2001, it was included in the "National Livestock and Poultry Breeds Introduction Guide" in May 2006. It was approved by the former Chongqing Livestock Breed Approval Committee in March. The Yudong Black Goat Resource Conservation Farm was established in Fuling at the end of 2006. In May 2009, it was approved on-site by the Sheep Special Committee of the National Livestock and Poultry Genetic Resources Management Committee. On October 15, 2009 Ministry of Agriculture Decree No. 1278 announced that it has officially become a national livestock and poultry genetic resource. Yudong black goats are distributed in Fuling District, Fengdu County, Wulong County in the Wuling Mountains, as well as the surrounding Qianjiang District, Pengshui County, Youyang County and a few districts and counties in Guizhou Province. According to a 2008 survey, there are 134,000 Yudong black goats in Chongqing, with a basic breeding flock of 60,300, including 38,900 breeding ewes and 3,100 breeding rams. Yudong black goats have black coats all over the body. Adult rams have thicker and longer coats, while ewes have shorter coats. Their heads are triangular and medium in size;

5. Fuling black pigs

Fuling black pig is a rare high-quality native pig in Chongqing. It is a locally protected breed and is raised free-range on Damu Mountain at an altitude of 1,500 meters all year round. Feeding them with pure grain and green feed, they will be put out for more than a year and their weight can reach 150-200 kilograms. Pigs drink spring water deep in the mountains, breathe pure oxygen deep in the mountains, grow happily in a natural environment, and roam, play and eat freely. After cooking, this kind of pork can retain the original texture of the meat, making it fragrant, tender, chewy, fat but not greasy! Let you find the feeling of eating meat 30 years ago. And very nutritious.

6. Fuling Longan

Fuling District is located in the heart of the Three Gorges Reservoir Area, with abundant sunshine and rainfall. In addition, there is no severe cold in winter. It is a rare piece of late-ripening longan in the Three Gorges Reservoir Area and even in the country. It is a treasure land for production. Due to abundant sunshine and abundant rainfall, the fruits are rich in nutrients and are deeply loved by people. They are also regarded as precious tonics, and their nourishing functions are obvious. As one of Fuling's specialties, longan is well received by people. After the Three Gorges Project impounded water, longan planting conditions in the areas along the river in Fuling District became more favorable. Relying on the unique planting conditions, in 2007, the local area successfully cultivated "Fuling Yellow Shell Longan" and won the title of Chongqing Excellent Longan Variety.

7. Fuling cabbage head

Fuling cabbage head is a famous specialty of Fuling District, Chongqing City. Fuling cabbage head has thick meat, tender and crispy meat, low gluten, good quality and high nutritional value. Rich features. It is not only a high-quality raw material for the processed Fuling mustard, but also a nutritious and special seasonal vegetable. No matter how it is cooked, fried, pickled, soaked, etc., it is delicious and delicious, and is deeply loved by people all over the world. After the "Fuling Green Cabbage" geographical indication certification trademark was successfully registered in December 2009, we made full use of the two golden signs of "Fuling Pickled Cabbage" and "Fuling Green Cabbage" to vigorously promote the dual sales of the Fuling Green Cabbage Fresh Market and the semi-finished product processing market. The launch and double upgrade have greatly strengthened the market leverage function of the geographical indication certification trademark of "Fuling Green Cabbage Head", and the fresh sales price of Fuling Green Cabbage Head is significantly higher than that of similar products in other regions. Fuling green cabbage heads, in addition to being the main raw material for Fuling mustard, are also one of the main vegetables for people in Bashu in winter. They can be eaten in many ways, such as soaking, frying, roasting, mixing, and making soup.

8. Fuling buffalo

Fuling buffalo is native to Fuling County, Mingyu in Nanchuan County and Pingqiao in Wulong County. Fuling County is located in the southwest corner of Chongqing City. It has good natural conditions and a mild climate. The annual average temperature is 17.5℃, the annual average rainfall is 1071 mm, the frost-free period is more than 295 days, and the sunshine is long. The main crops are rice, corn, wheat, and also rich in potatoes and potatoes. Legumes. The production area is mainly in the Caogu area of ??the strip mountainous area in eastern Sichuan. The area of ??paddy fields is large, especially in the Pingba area. The fields are large and the mud is deep, which requires tall cattle with long-lasting labor and strong pulling power. Therefore, farmers in the production area pay special attention to farming. Cattle selection and breeding. The production area is rich in forage grass, creating good feed conditions for the formation of Fuling buffalo. Geographical distribution: Fuling buffalo are widely distributed in the four counties of Dianjiang, Fengdu, Fuling and Nanchuan along the Yangtze River in Fuling area. Breed characteristics: Fuling buffalo is larger in size, slightly shorter in body, with broad chest, wide and flat back and waist. The coat is mostly cyan and tawny, and some are reed color and white. The skin is sparse, thin and shiny. The head is square, the mouth is thick and short, and the horns are in the shape of a figure eight or a disc. The limbs are thick and thick, and the hooves are black, mostly in the shape of a wooden bowl, and there are also clipping and trampling hooves.

9. Fuling navel orange

Fuling navel orange: This variety was introduced to Fuling area for planting in towns along the Yangtze River in 1993, and was used to replace low-quality citrus orchards in real estate. A base of 15,000 acres has been built, with an annual output of 7,000 tons of fruit in 2000. It entered full production in 2003, with an annual output of more than 15,000 tons. This variety is registered with the Eguan brand trademark. Its fruit is oval in shape, orange-red in color, crisp and tender, fragrant, with more than 11% soluble round parts, and an average weight of a single fruit of more than 300 grams. In 2000, it was awarded the title of Chongqing Famous Fruit.

10. Oil glutinous rice glutinous rice

Use glutinous rice to make glutinous rice glutinous rice paste, put it in the oil pan, add sesame seeds, orange cake, walnut kernels, fried peanut kernels, candied dates, sugar, etc. and fry briefly, then Add to boiling water and bring to a boil. It is characterized by its sweet taste and not greasy taste, and is very nutritious.

Local residents would prepare it for pregnant women after giving birth in order to recover as quickly as possible (Chongqing) In the early years, Fuling oil glutinous rice was a pre-dinner drink for entertaining guests. When a guest comes in, the host will cook a bowl of fermented glutinous rice, or boil one or two poached eggs in the fermented fermented glutinous rice to express his feelings. In some places, this way of treating guests is also known as "drinking boiled water". Occasionally, the oily fermented glutinous rice used to treat guests will also be turned into plain white fermented glutinous rice. The soup has its original flavor, with a pure and tangy aroma of wine, slightly added with sugar, and is mellow and delicious, full of aroma. Fuling oil glutinous rice was once included in the book "Collection of Chinese Snacks". Because it plays the role of "first impression" in the minds of customers, the production of oil glutinous rice is particularly delicate and exquisite. Later, it became famous far and wide, and eventually entered the catering industry in Fuling, enjoying the reputation of "Chongqing's famous snacks". To make glutinous glutinous rice, the glutinous rice must be screened to remove the bran, broken rice, grains and barnyard debris, so that the grains are plump.

The cooking temperature must be appropriate, neither too old nor too tender, the yeast must be made by a local master, and the fermentation must be neither too late nor too early. ;