Tea (Bamboo Leaf Green, Pu'er Tea, Yupingchun, etc.)

Emei tea has been famous as early as the Jin Dynasty. "Huayang Guozhi. Shu Zhi" records: "Nan'an, Wuyang "Wenxuan. Note" also records: "Eshan has many medicinal herbs, and the tea is especially good, which is unique in the world." Emei "Snow Bud" was very famous in the Song Dynasty, and Su Dongpo was famous for "holding Emei in a jade bowl". sentence. In the Ming Dynasty, Emei tea developed again. "Emei County Chronicle" records: "In the early Ming Dynasty, a tea garden was given, and thousands of tea trees were planted in Baishui Temple (today's Wannian Temple) for the permanent residence of Yunshui (five major temples with three clouds and two waters). At the end of Wanli, he was sent to Monk Dian. In the early years of Kangxi's reign, he redeemed the tea with a thousand taels of gold." Near the tomb of Bao Tan, the imperial master of the Ming Dynasty, behind Puxingchang, there is a stele called "Imperial Tea Essay". From the name of the stele, we know that Emei tea is related to tribute tea. Tea is also produced in the area around Yuping Temple in Sichuan Township, and the monks also pick tea leaves from around the temple and refine them as tribute.

Before the founding of the People's Republic of China, Qingguan, a monk from Mount Emei, used the fresh leaves of Longdong's famous tea to make green tea using Hangzhou's tea-making technology. "Erui" is well-known.

Monk Juekong of Wannian Temple created another new variety - "Bamboo Leaf Green". In 1964, Vice Premier Chen Yi came to Mount Emei. When he saw this new variety that was flat, straight, smooth, shaped like bamboo leaves and rich in fragrance, he said with admiration, "This is a green bamboo leaf!" Hence the name "Bamboo Leaf Green". This product has won gold awards many times at home and abroad. (Emeishan Bamboo Leaf Green Tea Co., Ltd. has the exclusive rights to this product) Now it has become a famous tea boutique at home and abroad, with an annual sales volume of more than 200,000 kilograms.

After that, Emei produced "Pu'er tea", which was mainly sold to Japan, with an annual export volume of about 100,000 kilograms; and black broken tea, which was mainly sold to Southeast Asia, with an annual export volume of more than 50,000 kilograms.

In 1985, a new variety was refined in the Emei Mountain area. It has a curly appearance, tight and thin cords, exposed pekoe, clear blue soup, new leaves, and a mellow taste. Because it uses the famous sprouts of the original Yuping Temple, it is named "Yuping Spring".

At present, there are about 60,000 acres of tea gardens in Emei, mainly produced in Shuangfu, Ledu, Puxing, Chuanzhu and other towns and villages, with an annual output of 3,000 tons of tea, of which about 300 tons are famous teas. The products have been exported to more than 20 provinces and cities across the country, including Beijing, Shanghai, Jiangsu, Guangdong, Shaanxi, Tibet, and Henan, and have been sold to Southeast Asian countries and regions such as Japan, Malaysia, and Singapore. Shuangfu Town has become an important distribution center for tea in southwestern Sichuan. Teas from Emei, Ya'an, Yibin, Leshan, Jiajiang, Hongya, Muchuan, Mabian and Ebian have all entered the market. Businessmen from outside the province come here to purchase tea every year. There are more than 2,000 people, and the daily trading volume reaches 10 tons at its peak. There is an aviation service point here. On the second day after the market opened this year, 3,000 kilograms of tea were sent to other provinces by air.

Snow Mushroom Taro

Mushroom taro is a perennial herbaceous plant. The above-ground petioles are serpentine-colored, the compound leaves are palmate, the leaflets are pinnately split, the underground stems are globose, and the tubers are like taro. It can be eaten after being ground into powder. When cooked, it turns black and is commonly known as black tofu. Emei Qingshui, Ashan, Shuangfu, Puxing, Chuanzhu and other towns and villages all produce it.

There is a shortage of vegetables on Mount Emei in the first half of the year, so major temples reserve mushrooms and taro for cooking. The invention of snow mushroom taro was an accidental opportunity. Around the 1930s, Abbot Qianfoding and Yan Shengwei discovered one day that a square of mushroom taro foamed into a spongy shape after being frozen for several days. It tasted particularly delicious, so they trial-produced it. After many trials, it was successfully produced. Because of its delicious taste and easy preservation, major temples began to make it. Later, this production method was improved and continued. Snow mushroom taro has become a major local product in Mount Emei.

Orange

Emei orange belongs to the Rutaceae family and is a wild evergreen tree, up to 3 meters high, with a thick straight trunk, an umbrella-like crown and a spectacular appearance. It blooms in May, and the flowers are white and fragrant. The fruits bear fruit in October. They are thick and oblate, generally weighing 100-170 grams. They are orange-yellow in color, have thick skin, wrinkles, and neat flesh flaps. They taste sour and have a strong aroma. If they are intact, they can be stored for 3 months. In the past, monks and nuns on the mountain picked it up and offered it to the Buddha, which was called "Xiang Yuan". It can also be used in traditional Chinese medicine formulas, which have the effects of digestion, lowering Qi, relieving nausea, and resolving phlegm.

In April 1980, tests conducted by the breeding room of the Fruit Tree Research Institute of the Sichuan Academy of Agricultural Sciences showed that oranges have a sugar content of 2.62, an acid content of 5.59, a vitamin C of 39.19, and a solid content of 9.5. It is a nutritious fruit. In the spring of 1981, the Leshan District Agricultural Bureau conducted a processing and storage test. One year later, there was no bacteria, the sugar content was 8.9, and the acid content was 1.9. In 1982, the Emeishan Mineral Spring Factory prepared its juice into orange soda, sprinkled with orange, and passed the food After identification, the Beverage Fermentation Institute concluded that Emei orange has a strong and unique aroma that is better than lemon, and is the ideal aroma among existing fruit aromas. Orange wine won the Silver Medal Award of the Sichuan Beverage and Food Appraisal Association in 1984.

Fresh bamboo shoots

Emei bamboo shoots refer to dried bamboo shoots and are a famous specialty of Mount Emei.

Emei bamboo shoots have a long history. Hu Shi'an's "Zhizhubian" of the Ming Dynasty stated that "Eshan bamboo has the most diverse varieties... monks dried them in cakes for meals." Asparagus bamboo shoots "can be found in the mountains all year round" and are rich in resources. By the Qing Dynasty, it had developed into a market, with "hundreds of tons sold every day". It has become one of the side jobs of farmers in mountainous areas.

There are many varieties of bamboo shoots, including fresh bamboo shoots, salted bamboo shoots, etc. Fresh bamboo shoots are classified according to their place of origin and include Longdong bamboo shoots, Longchi bamboo shoots, Er'eshan bamboo shoots, and Si'eshan bamboo shoots...but their taste is not as good as that of Da'eshan (Emeishan) bamboo shoots. In the category of bamboo, there are also safflower bamboo shoots, which are purple-red in color and have thick stems. They are mainly produced in the Mahayana Temple and Longdong areas. They are fresh, crisp, fragrant, and have a fruity flavor. Fish shoots are short, white and tender. Bamboo shoots can be harvested from other types of bamboo, bitter bamboo and golden bamboo, with different flavors. In recent years, Emei bitter bamboo shoots have been produced and sold in large quantities and are very popular among consumers. They have been sold in Chengdu and other places.

Dried bamboo shoots are made purely from cold bamboo shoots, which are harvested in spring and autumn. They are produced in high mountains everywhere and are rich in raw materials.

The salted bamboo shoots are made from Longdong autumn bamboo shoots from Sichuan Province. Because the raw materials in these two places are white in color and solid in heart, those produced elsewhere do not have this characteristic. Salted bamboo shoots are the most popular among the Japanese, with a large sales volume every year, and an annual output of more than 100,000 kilograms.