But what stands out are the products of Zhongxiang Fantoulang (local name) from Chaojingweibian. The land in this area is full of semi-tidal fields with black mud and black sand, and a branch of Chenkeng with particularly good water quality flows through here. Therefore, the radishes that grow are particularly smooth, round, tender, sweet, and not hard. Tower foot lettuce The famous tower foot lettuce was originally famous in more than three-thirds of the land in front of Fuguozhuang and Changsheng villages in the west of Taicheng. The farmers living here have accumulated rich experience in growing lettuce through long-term business practices for generations. "Tagjiao lettuce" has grown to more than 30 acres, collectively known as "Taijiao lettuce". What is the difference between "Taijiao lettuce" and others? It has the characteristics of sweetness and crispness. If you accidentally drop it on the ground, it will be like breaking a glass lamp, so people also call it "glass lettuce". According to the old vegetable farmers here: The two villages are surrounded by a large area of ??sandy semi-tidal fields. The planting method of lettuce is very particular. Every year, the seeds are sown within a week before and after the ninth day of September in the lunar calendar, and the seedlings are transplanted about a month later; the row spacing It is about a foot square. Human urine should be applied thinly and evenly once a week after planting, and then twice a week in a thin and even layer. Chemical fertilizers are generally not used because they are afraid that they will become moldy when mature. In addition, watering should be frequent, the water should be clear but not muddy, and the soil should not be salty. Otherwise, even if the vegetables are strong, they will inevitably taste bitter. If the weather is warm and mild, buds will form in about sixty days and will be available on the first day of the Lunar New Year. Lunding Lychee Lunding is located two kilometers north of Haiyan Street. The soil here is fertile and the environment is unique. The lychee fruit farms are distributed in the west, east, Qiaotou, Foshan and other places of the village, with a total area of ??700 acres. The main varieties of lychees in Lunding include sesame lychee and black-leaf lychee, with sesame lychee being the most famous. Sesame lychee is shaped like a small persimmon, with a reddish-green skin, thick and crisp flesh, and a sweet taste when filled with water. It is named because its core is as small as sesame seeds. Lunding sesame is not only delicious, but also ripe early. It is available two seasons earlier than lychees in Guangdong. The harvest begins in late April of the lunar calendar every year and is finished by the end of May. Black leaf lychee has the ability to replenish fire and replenish qi. It has a pleasant fragrance and can be called a good product. Guanghai District Bian Kailan Taishan's famous Guanghai specialty "Qubian Kailan" will be launched in mid-October to meet market demand. Dibian kale is famous for its crisp hollow texture, tender leaves and sweet taste. Over the years, many foreign visitors to Guanghai have requested to use kale from the area to enjoy the freshness of their dishes. There is a field called Shuijingdong on the edge of the district, which produces the most distinctive kale. Shuijing is adjacent to Qubian Village in the northeast, Liantang Village in the south, and Guanghai City in the east, forming a small basin with a mild climate in winter. In addition, the soil is fertile and the water source under the loam is abundant, which is very suitable for the growth of kale. Old vegetable farmers say, "Kai Lan should be 'plenty of water and fat, tender and tender, with thin frost and mist, and crisp and sweet texture.' Shuijingdong is a famous production area." Sea Banquet with Lotus Roots It is fun to enjoy lotus roots, but eating lotus roots is even more special. The lotus roots produced in Haiyan are fat and large, with the largest one weighing five or six kilograms; especially the ones produced in Sansha, San'an and other places are the best. The lotus roots produced in these places are not only plump, but also have a particularly high starch content. The cooked lotus root is so loose that it splits. When you eat it, it feels as loose as eating betel nut and taro, and the lotus fragrance is strong. It is used to make soup, which is sweet and powdery. It is cut into thin slices and stir-fried with pork or beef slices, which makes it crispy. There is no residue in the mouth and it is the best dish in summer. Taishan people make lotus root soup with winter melon and red beans in summer, and add one or two young lotus leaves. The soup has the fragrance of lotus and can relieve summer heat and troubles. When digging lotus roots, the lotus leaves are picked and dried, which can be used as packaging materials. They are also used to wrap lotus leaf rice dumplings in Guangzhou and other places. The Origin of Xizha Watercress: Watercress is delicious, good at cooking and stir-frying, and is loved by many people. Whenever the shuo wind begins and the climate is dry, it is better to make soup. Rich people add duck kidneys, oysters, dried shrimps or pork bones, while poor people just add some sweet potatoes or plain pot. Each has its own flavor, and both have the effect of clearing away heat and moisturizing the lungs. Watercress can be found everywhere in our city, but the one from Doosan Xizha is the best. The reason for this is that in addition to good soil, fertilizer and water, cultivation technology is the most important. At the end of the 19th century, hawkers traveled from place to place. Once, in Duhu, I saw a returned overseas Chinese planting two pots of wild vegetables. When asked, he was told that they were brought back from overseas, called watercress, which was edible. One day, he accidentally discarded the old stems of this vegetable in the ditch. A few days later, he found that the old stems had sprouted new shoots.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": "Porphyry grows on the rocks in the sea. It is green in color. If you take it and dry it, it will turn purple. 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 also includes 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. 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. Maixiang eel. Wind eel is a unique specialty of Wayao Bay of Maixiang Village Committee, Dajiang Town. The wind eel is shaped like a white eel, usually about 40 centimeters long and weighing about 600 grams. If there are two ears on the head, the body is plump, the spine is silver gray, and the belly is white. The cooking method is: fry it until fragrant, then stew it with pork bones, peanuts and eyebrow beans. Its juice is milky white, delicious and fragrant. Every winter, when the north wind is howling, the sky is dark, and the river is surging, the eels will come out in a rolling ball. Local people set up traps in the Tanjiang River to catch them, and they could catch about 500 kilograms at each head of water. Xiachuan Shrimp Cake Xiachuan Island stands like a pearl in the South China Sea. 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 shrimp, with an annual output of more than 3,500 tons. It is the largest shrimp shrimp production base in the province. Young shrimps (also known as silver shrimps) can be directly used as breeding feed, or fresh shrimps 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 a cooking condiment. 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 until cooked. 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.