Jinxiang county famous specialty

Jinxiang County is a famous "hometown of garlic" in China with a long history of planting garlic. Farmers have cultivated garlic since the early years of the Eastern Han Dynasty. Here, the natural conditions are superior, the land is fertile, and the hardworking and intelligent people in Garlic Township widely use advanced planting techniques such as plastic film mulching and formula fertilization. The garlic produced is large in size, white in skin, sticky and fragrant in meat, moderate in spicy taste, rich in nutrition and high in edible value. Jinxiang garlic also has a wide range of medicinal values and functions, especially in cancer prevention and health care. Jinxiang garlic can be divided into white garlic and purple garlic according to skin color.

Since 2000, the garlic planting area in Jinxiang County has been around 700,000 mu per year, ranking first among all counties (cities) in China, with a total output of more than 800,000 tons. It has been exported to more than 30 countries and regions such as the United States, Russia, Japan, South Korea, Singapore, United Arab Emirates, French, Taiwan Province Province, etc. 130, and the export qualification rate is over 90%, accounting for the proportion of the total national exports. The garlic by-product processing industry in Jinxiang has developed rapidly, and more than 600 garlic processing enterprises have been established successively, such as garlic bolts, garlic rice, garlic powder, garlic slices and garlic oil, with an annual digestion capacity of 450,000 tons. Jinxiang garlic was awarded China famous brand products, A-class green food and the highest silver award for white garlic in the first China Agricultural Expo. From 65438 to 0996, Jinxiang County was named "the hometown of garlic in China". In 2002, he obtained the kiness certificate of Shanghai Great World. In 2003, the symbol of pollution-free agricultural products in jinxiang garlic was certified as "jinxiang garlic" by AQSIQ. In 2005, jinxiang garlic was awarded the organic product certificate by the Certification Center of the Ministry of Agriculture. In 2006, the provincial government listed jinxiang garlic industry as one of the top ten key agricultural industries in Shandong Province, and the Provincial Science and Technology Department also listed jinxiang garlic Engineering Research Center as the only provincial garlic engineering research center in the province. In 2007, the production standard of jinxiang garlic has been listed as the national standard, and the first organic garlic production base in China has been built. In recent years, jinxiang garlic has achieved the top ten in China: the largest planting area, the highest unit yield and total output, the largest single garlic, the highest export qualification rate, the largest export volume, the highest medicinal and nutritional value, and the largest wholesale market of garlic industry. Internationally, it has formed a situation that "the garlic in the world looks at China and the garlic in China looks at Jinxiang".

According to legend, jinxiang garlic also made great contributions to Liu Xiuli, the founding emperor of the Eastern Han Dynasty. In the first year of Jianwu in the Eastern Han Dynasty (AD 25), Liu Xiu led an army to the west, passing through Qi (now Jinxiang County), which coincided with the epidemic. Many soldiers have high fever, dizziness, vomiting and coma. Lu Gong, a captain of Li Si, died of illness and was buried in Shannan. The army was in a panic, and its combat effectiveness was greatly reduced. Liu Xiu had to be sent to the army for treatment. The military doctors were helpless and allowed the epidemic to spread rapidly in the army. Liu Xiu's heart is full of sadness, and he is restless. He looked up at the sky and sighed, "The sky will destroy me!" In a crisis, I suddenly heard an old man with a handsome face coming over and offering a prescription. This is really a blessing, and Liu Xiu called it soon. After being polite, he said eagerly, "Please give me some advice!" The old man smiled and replied, "General, don't you know there are many ethnic garlic in the area?" It can be collected at a high price, mashed, and its liquid can be used by soldiers to prevent the spread of diseases; At the same time, give the garlic to the soldiers, and it will be fine in a few days. " Liu Xiu immediately followed the instructions and was cured. Follow the old man again, I don't know where to go. Liu Xiu bowed to Tian Chang: "God help me!" Then he sent troops to capture Luoyang, known as Emperor Guangwu in history. Ranked first among the "Four Famous Rice" in China, and was included in the Ci Hai. Jingu rice is round, golden in color, sticky, delicious and nutritious, and the quality of rice will not change after several years of storage. The porridge made of Jingu rice is sticky and bright, the rice grains are suspended, fragrant and sweet, and it has the effect of moistening the intestines and condensing on the surface. Mamiao Golden Valley has several layers of rice oil, which is the treasure of the valley. The excellent varieties of Jingu are spinach leaves, bamboo poles, drought eight buckets and pulling weeds. In recent years, researchers have further bred Jingu, and successively cultivated "Jinxiang Tongtouhuang", "Jin Lu 1" and "Jinlu No.5", and the yield per mu has increased from about 50 kg in the past to more than 400 kg.

Jingu is produced in Mamiao Town, Jinxiang County. The soil here is special and belongs to fluvo-aquic soil (fluvo-aquic soil is a highly mature fluvo-aquic soil that is not threatened by waterlogging and alkali), so the millet planted here is obviously different from other places. The golden valley is golden yellow as soon as it grows. There is also a beautiful legend about Jingu: When Emperor Kangxi of the Qing Dynasty went down to the south of the Yangtze River, he passed a village in Mamiao. It's already midnight, and almost all the villagers have closed their doors to sleep. Only a farmer in Zhuangdongtou still had a light on, and Emperor Kangxi, riding a white horse, ordered his entourage to open the door of that family. The hospitable farmhouse let Emperor Kangxi live at home, and the hostess cooked a bowl of millet porridge for him. After emperor Kangxi ate it, he called Jingu delicious on earth, and since then. The origin of Jingumi is also called Bai Mapo, because Emperor Kangxi rode a white horse. Jingu rice is recognized as pure green food, rich in nutrition and a good tonic. 1985 Jin was listed as a famous agricultural product in Shandong province, and was selected as one of the eight special products in Jining city in the same year in China. Mamiao Town was also named as the "Hometown of Golden Valley" by the Ministry of Agriculture 1996.

The Prime Minister's nephew Zhou Zai 196 1 had a New Year's Eve dinner with the Prime Minister, which truly recorded the Prime Minister's New Year's Eve dinner. On that day, Premier Zhou invited relatives, staff and their families in Beijing to the West Flower Hall, and even adults and children crowded the West Flower Hall for three tables. Everyone sat down, only to see the staff served steaming steamed bread and Huang Chengcheng Jingu millet porridge. So the New Year's Eve dinner began. After a burst of applause, the Prime Minister greeted everyone with a big smile and thanked everyone for their hard work over the past year. Deng, the host of the banquet, said meaningfully, "Why did you treat everyone to millet porridge and steamed bread today? First, because the China revolution was made by millet and rifles; Second, this millet is no ordinary millet, but Jingu millet in Jinxiang County, Shandong Province, which is the first of the four famous millet in China. Jingu Xiaomi has always been a tribute, and it is rare to taste it. Why do you eat steamed stuffed bun? It's because China Producers' Party and Chairman Mao led us to overthrow three mountains and build a new China. People's life has improved, and we can eat meat buns today. We can't forget the kindness of China Producer Party and Chairman Mao. " As soon as Deng's words were finished, applause rang out in the hall. 1959, during the national day of People's Republic of China (PRC) 10, Premier Zhou entertained foreign guests with "golden rice".

Due to the unique soil water quality and excellent growth conditions, Mamiao Jingu has formed the characteristics of golden color, sticky and delicious taste, hanging but not floating, oily but not greasy, smooth entrance, and being able to coagulate rice for many times without layering (rice oil is extremely rich in nutrition and has the reputation of "substituting ginseng soup"), commonly known as "being able to pick seven layers of skin" and is known as one of the "thirteen eccentrics" in history.

Jingu millet is rich in nutrition. According to the determination, the content of starch is 66.85%~69.76%, the content of protein is11.2% ~13.4%, and the fat content is 4.5%~5.85%, which is higher than the ordinary one 1% ~ 3%. The content of protein and fat is higher than that of rice and flour. Eight amino acids essential for human body are rich in content and coordinated in proportion. Such as lysine 0.22% ~ 5.24%, methionine 0.4%, tryptophan 0.25%, leucine 1.87%, threonine, isoleucine and valine 0.42% ~ 2.88%. The content of vitamins is also very rich, and the content of crude fiber is the lowest among several major food crops. It is a nourishing product for parturient, children and the elderly. Honghua Yam, a specialty of Jinxiang County, Shandong Province, is a kind of yam planted in Dongli Village, Xili Village, Yang Gang Village, Renlou Village and neighboring villages in Ji Shu, Shandong Province. This kind of yam has a long history of planting, more than 300 years ago, with beautiful and unique appearance, typical "safflower spot" characteristics, and has the effects of enhancing immune function, regulating human metabolism, caring skin and improving intelligence, resisting aging and fatigue. The safflower-spotted yam is not only beautiful in appearance, with erythema, but also soft, smooth and tender. It melts in the mouth, with sand on the surface, sweet in fragrance and rich in nutrition, and is suitable for all ages.

"Safflower Spotted Yam" has many health-care effects, such as benefiting kidney qi, strengthening spleen and stomach, resolving phlegm and promoting fluid production, beauty beauty, strengthening waist and knees, calming and sleeping, and delaying skeletal muscle aging. Studies have proved that mucin in safflower yam can also reduce blood cholesterol, which is beneficial to the prevention and treatment of arteriosclerosis; Mannan in yam can also improve glucose metabolism and insulin sensitivity. Affected by the excellent local soil and water conditions and climate factors, coupled with the local application of organic fertilizer and biological fertilizer in planting management, safflower-spotted yam is rich in various nutrients needed by human body, which is a high-quality green pollution-free food and a rare nourishing good product.

According to legend, when Emperor Qianlong went down to the south of the Yangtze River, he passed by here and tasted the safflower-spotted yam in Dongli Village. After eating it, he was full of praise There is a better legend about safflower-spotted yam: in the 42 nd year of Kangxi in Qing Dynasty, a beggar from other places was ragged and covered with safflower stripes. In winter, he braved the heavy snow and pulled a beggar's stick to Dongli Village. As soon as the beggar Hanako reached the village head, he fell to the ground in the dark and threw his begging stick and basket aside. He's starving. People in the village found him and carried the flower into the village. The villagers here are simple and kind, and never bully outsiders. The host gave him a steamed bread, westerners gave him a bowl of rice, and good people gave him cotton trousers and a cotton-padded jacket. People in Dongli Village took in the beggar Hanako and saved his life. Soon Hanako's face has some color, and gradually she can speak and act. He told everyone about his misfortune: his hometown was in Henan, because he was born with spots all over his face, and his family didn't treat him like a human being, and outsiders bullied him even more. In a rage, he ran away from home and made a living by begging. I have been wandering for three or four years. Fortunately, I met a kind person in Dongli village and took him in. Otherwise, he would have been taken away by Yan. Later, no one in Dongli village thought the beggar was ugly. He has neither food nor clothes. Decades later, the beggar Hanako died and was buried in the land of Dongli Village. Another year, many places suffered from the once-in-a-century drought. There were no crops in the fields, and hungry victims wandered around. However, the land in Dongli Village is covered with lush yam seedlings. After autumn, every family dug out thick and long yam from the ground and picked baskets of yam bean from the seedlings. Dongli people escaped the disaster by eating yam. People who eat yam live a long and healthy life. However, the yam here has one feature, all of which have red spots. It is said that the beggar Hanako became the god of safflower-spotted yam after her death, and she was a grateful and kind Dongli person. Yang Shan smoked fish has a long history, and it is one of the eight treasures in Jinxiang. It tastes delicious.

Yang Shan smoked fish has a long history, and it is one of the eight treasures in Jinxiang. It tastes delicious. In 144 BC, during the reign of Emperor Jing of the Western Han Dynasty, Jinxiang County was the country and Zhang Dangju was the Hou. When Juxi liked hunting and was good at fishing, there were a lot of silver carp in the valley of Yang Shan National River. When the duke was fishing, he often ordered him to put the seasoned fish in the forest and smoke it on the fire. After the fish is smoked, it is golden and bright, crisp outside and moist inside, and the aroma is overflowing. The food is full of fish flavor, with endless aftertaste. Zhang Dangju presented the smoked fish to the Emperor of Heaven, and Han Jing praised his food and named it "Yang Shan Smoked Fish". After thousands of years of inheritance, Yang Shan smoked fish is famous in Qilu for its unique and exquisite production technology and unique incense flavor, and has become a famous food in Jinxiang. Jinxiang pastry has a long history. According to textual research, it originated in the middle of19th century and has always been famous for its excellent quality, exquisite production and unique flavor. The local folk song says, "Eating snacks or bee cakes in Fengxian, jujube buns in Shanxian and red knives in Jinxiang" shows the popularity of red knives.

There is also a beautiful legend about the Red Three Knives: During the Qianlong period, Emperor Qianlong passed by Jinxiang when he went down to the south of the Yangtze River. The boat was tired, the weather was cold, and it was just dinner time, so he asked his servant to find something to eat. Servants found a famous cake in Jinxiang (not called Red Three Knives at that time), and after eating it, Emperor Qianlong praised it greatly. By the way, he made some suggestions: "If you sprinkle some sesame seeds on the cake, then cut three pieces on the surface of the cake." Since then, Jinxiang people have also adopted this method, and the cake has been renamed Red Three Knives.

At the end of the Qing Dynasty and the beginning of the Republic of China, a pastry workshop named "Dong Changxing" in Jinxiang County was improved on the basis of traditional skills. Fried Red Knife is a household name in Beijing, sought after by the rich and powerful, and has become a gift for the common people.

After liberation, Jinxiang Golden Bee Pastry Food Factory invited the pastry chef back and began to make traditional snacks with the ancient method of "East Changxing". 1958 During the Great Leap Forward, a group of excellent pastry-making craftsmen were selected from all over the county, and a pastry-making workshop was established in Jinxiang Sauce Garden. In the future, they constantly improved on the basis of tradition, making Red Three Knives more popular with consumers.

The "Red Three Knives" in Jinxiang are made of sesame oil, malt, millet dew, sugar, honey, sesame and osmanthus. The newly fried red three knives are square, facing the three knives, with four petals on the surface, covered with peeled sesame seeds and dotted with stars; The middle is red and bright, and the bottom is as thin as ice, shining. Crispy Marie Laure Gigon outside, pure fragrance, sweet and delicious sand, not greasy to eat, crisp and not burnt, is very popular.

199 1 year 1 month, seven units, including Shandong Consumers Association, Shandong Administration for Industry and Commerce, Shandong Technical Supervision Bureau and Shandong Provincial Health Department, awarded Jinxiang Golden Bee Pastry Food Factory as a provincial consumer satisfaction unit, and awarded Golden Bee brand pastry as a trustworthy product of food hygiene quality. 1April, 1995, "Golden Bee Brand Red Three Knives" was recognized as a traditional famous food in Shandong Province by Shandong Economic Commission. In 2007, "Golden Bee Brand Red Three Knives" was awarded the honorary title of "Shandong Time-honored Brand". Red Three Knives are not only well-known in the province, but also sell well in more than ten provinces and cities such as Shanghai, Jiangsu, Henan, Anhui, Beijing and Heilongjiang. It is silvery yellow, tender and crisp, and delicious. Its production has a long history, fine workmanship, exquisite selection of materials, rich nutrition, good color and fragrance, and won the favor of consumers.

Raw materials: live chicken 1 bird (about 1 100g), 2 fennel, 0/.5g dried tangerine peel/kloc-0, 5 pepper, 50g yellow wine, 2 1g refined salt, monosodium glutamate 10g and onion.

Practice: 1. Cut the trachea and blood vessels of broilers, put them in hot water at about 70 degrees Celsius, remove hair, gut, wash them, and marinate the chicken with salt and monosodium glutamate for later use; 2. Mix fennel, pepper, chopped green onion and ginger, put them together in the belly of chicken, pour yellow wine into the belly, pour some yellow wine on the chicken skin, steam the chicken in a cage for 30 minutes, turn off the fire, take it out after cooling, and remove the seasoning.

The nutritional value of broiler meat is higher than that of other roast chicken, because broilers are chicks, the meat of chicks contains more protein, and the meat of chicks contains very little elastic connective tissue, which is easily absorbed by human digestive organs. After cooking, chicken fiber will be separated and become tender, soft and delicious. The founder is Shi Junshan, who is famous in Jinxiang County. Shi Junshan made a living by selling mutton with Hui people in his early years. After the reform and opening up, with the skills he learned, good business mind and extraordinary courage, he took a good look at the market and opened the first individual mutton soup kitchen in Jinxiang County in Xiguan County, which was named after him. Its mutton soup is famous for its exquisite breeding, fine production and rich seasoning. In the course of business, he won the market through warm service, affordable price, clean and hygienic store, and honest and trustworthy attitude, and also won the trust of all those who knew him. Many people came after hearing this, and the business was quite prosperous. When he became rich, he never forgot his motherland. He donated money and materials to the elderly and poor areas many times, and also promoted the development of other individual industrial and commercial households. His practice was well received by the masses, and he was elected as the representative of the 12th People's Congress of Jining City, the 11th and 12th People's Congress of Jinxiang County, the 4th, 5th and 6th CPPCC members of Jinxiang County, and a model self-employed.

Shi Jun goat soup is made of the best green goats. The goat's bones were broken and spread on the bottom of the pot. Put the mutton on it and add water until the meat is over. The fire boiled and the blood was skimmed off. The soup was poured out. Add water, bring to a boil, and skim off the floating foam. Add a proper amount of water, bring to a boil, then skim off the floating foam, add sheep oil and cook for a while, then skim off the floating foam. Wrapped with pepper, cinnamon, dried tangerine peel, tsaoko, galangal, angelica dahurica, etc. Use gauze and 70% packets of spices, put them in the pot with ginger slices, onion segments and salt, continue to cook the mutton with high fire until it is 80% cooked, add red oil and pepper water and cook for about two hours. At this time, the soup pot should always be boiling, and the boiled mutton soup is milky white. Take out the cooked mutton, cut it into thin slices, put it in a bowl, sprinkle with coriander, Chili oil and chopped green onion to make broth. Shi Jun mutton soup is fragrant but not smelly, oily but not greasy, and delicious. In addition, the special egg steamed buns in the mutton soup kitchen are matched with mutton soup. After the couple ate it, they were full of praise. Shajiabao originated from Shajia in Huimin Street, Jinxiang. Its founder is Sha Xueqin. Earlier, he made a living by slaughtering green goats and selling raw and cooked mutton. Because it is limited to the business scope of "Sect", every Muslim family sells roast mutton, roast chicken and other foods, so the competition is fierce and the operation is difficult. Sha Xueqin is good at thinking and looking for business opportunities, so he changed the packaging. His steamed stuffed bun is big, with many fillings, complete ingredients and thin dough. After cooking, it is wrapped in lotus leaves to form a unique flavor in the fried line. After a while, there was an endless stream in front of his steamed stuffed bun shop, and the business was very prosperous.

In the special era, Sha Xueqin's steamed bun shop was closed for many years. After the reform and opening up, Shajiabao, which has been closed for many years, reappeared brilliantly, and Shaxueqin regarded quality as his life. Shajiabao is very particular about workmanship. A fabric: high-quality high-gluten flour. Two kinds of fillings: lean mutton. Three seasonings: chicken legs, green onions, turmeric, fennel noodles, refined salt and sesame oil. 4. Preparation: Mix mutton, onion, ginger, fennel noodles, salt and oil in proportion, and cover with cotton wool to wake up for half an hour. Roll the dough into skin, put the stuffing, knead it and put it in an iron pan. After the fried steamed buns are half cooked, spray sesame oil, turn them over with a spatula, and then pour sesame oil until cooked.

Shajiabao, which has just come out of the pot, is neither old nor tender. Its snow-white belly is inlaid with goose yellow, and its oil has a faint fragrance. Take a bite, the outside is loose, and the inside is full of meat, which greatly increases people's appetite. Buji Town, Jinxiang County has a long history of planting onions, which are large in size, excellent in quality, bright in color and delicious in taste. It is rich in protein, sugar, calcium, crude fiber, phosphorus, iron, nicotinic acid, ascorbic acid and other amino acids 17. It plays a very unique role in lowering blood pressure, preventing cerebrovascular diseases, resisting cancer, protecting health and losing weight. It is a well-deserved "vegetable queen" with both nutritional and medicinal values.

Buji Town has successively established the first onion science and technology demonstration park in China in cooperation with Beo Company of the Netherlands, Shandong Academy of Agricultural Sciences, Shanghai Academy of Agricultural Sciences and Taian Huanqiu Zhongji Food Co., Ltd., and carried out onion planting, onion seedling raising, onion breeding and new onion variety promotion. There are more than 40 latest varieties from Holland, France, Israel, Japan, America and other countries and regions in the park. Among the 50,000 mu of onions planted in this town and the surrounding 30,000 mu of onions, there are more than a dozen varieties such as yellow skin, red skin, white skin, high, semi-high, spherical and short. Every June, Buji onions are harvested and listed one after another, with an annual output of more than 300,000 tons. Up to now, Buji Town is the largest onion production base with the largest area and the most varieties in China. Jinxiang county has vigorously developed the secondary industry of onion, forming more than a dozen products such as seasoning and dehydration processing.

1In March, 1996, Buji Town, Jinxiang County was named "the onion town of China" by the state, and became the only famous onion town in China. Onions are sold all over the country and more than a dozen countries such as Russia, Japan, South Korea and the United States.