What food is there in Haining?

Wangcai enjoys a high reputation in Hangjiahu area because of its unique processing and exquisite selection of materials. Especially today, with the rapid development of food processing industry, the handmade dishes of Wang Cai have a unique flavor. After the Spring Festival, vegetable farmers in Nanbeiwang Village are busy harvesting pickled black rapeseed that has survived the winter. After cutting it, they will be exposed to the sun for two to three days. When the water content is about 4%, they will remove the yellow leaves of the sun-dried vegetables one by one, cut off the cattail heads, weigh the salt and knead it by hand until the salt and vegetables are even, and just come out with

portions. Then they will be put into a jar for practical pressure, and they can be packed separately in a week. Then cover the head with cut and dried yellow leaves, and finally seal the head with mud and move it into the back room to fold it upside down. After the Qingming Festival,

the food will be transported to the place or eaten after passing the "long summer". When you smell this mellow food, your mouth will be full of saliva.

second, haining jar meat

haining jar meat is a special food in haining city, Jiaxing city, Zhejiang province. Haining cylinder meat color is the same as amber, but it disappears at the entrance, containing paste and moistening, not oily or greasy, and it is very special. It is not Dongpo meat, but the "mother" of Dongpo meat.

cook the meat in a jar is a wonder in Haining. In Haining, you can see the jar meat (commonly known as "crispy meat") when you hold a banquet to entertain friends and relatives during the Chinese New Year holiday. It is also essential to worship the gods and ancestors, celebrate banquets and entertain distinguished guests and friends.

Where the meat is cooked in a vat, it is "the same color as amber, but it disappears at the entrance, and it contains paste and is moist, not oily or greasy, which is unusual." In China, one of the oldest Confucian Thirteen Classics, Book of Rites? In the chapter "Chunkao" of Neizhi, you can find out the method of using fire for the meat in the jar

; By the Northern Wei Dynasty, Jia Sixie's "Qi Min Demands" and "The 8th Law of Burning" had developed again. Who invented the cylinder cook the meat? Found in cookery: the invention of pottery in the era of pottery cooking is an epoch-making event in the history of cooking. The ancestors

had pottery jars and cans, not only with containers, but also with them as drinking utensils; Neolithic cultural relics have confirmed that Yangshao people used fine-grained loess as their tires 6, years ago, and in order to enhance the fire resistance, they infiltrated clay and burned sand pottery with appropriate sand < P >. Seven thousand years ago, there was a pottery kettle in the drinking utensils of Hemudu people, which is an improved pottery pot. After that, the food raw materials are put into a container and boiled with water, which becomes the cooking method of cook the meat in a jar. Haining has kept

the method of cook the meat, an ancestor, for more than 7, years. This "Haining jar meat" can also be a world food intangible cultural heritage.

Another big promotion of "Haining's jar meat" is that in June of the eighth year of Xining in the Northern Song Dynasty (175), Su Dongpo came to Haining to write "ankokuji's Tales of Great Compassion". He was a gourmet who was greatly surprised after tasting Haining jar meat, and personally adjusted the seasoning for this purpose. In the second year of Yuanfeng (179), Su Dongpo was demoted to Huangzhou because of the Wutai Poetry Case. He often drank wine with a group of Mo

poets who had no talent, and sang poems to relieve his sorrows. He changed the method of using cook the meat in a jar to cook it in a crock for his friends, and told his friends that the jar is not as good as the jar, and the jar can cook a pig, so the cooked meat is beautiful. The famous poem "Eating Pork" is the work when < P > was written: "Clean the pan, lack of water, and the firewood can't afford to smoke. Don't destroy him when he is familiar, and he will be beautiful when the fire is full. " The poem introduces the cooking method of jar meat in detail. Later, as a magistrate in Hangzhou, he used this meat to comfort migrant workers in Su Causeway. Later, Su Dongpo lived in Meizhou, Yangzhou and Changzhou, and then "Haining jar meat" was widely circulated. Because of his spread, people are used to calling it "Dongpo Meat". But "Haining jar meat", no matter what it is called, has become the essence of human food.

3. Chang 'an Banquet Ball

Haining's "Chang 'an Banquet Ball" is a delicious and famous dish in Haining. One of the main raw materials for the banquet ball is fish, including silver carp, silver carp and grass carp. The silver carp with a weight of more than 3 kg is the best, and the fish is tender and lively. Another main raw material is meat, which should be fattened, and the material selection should be particular.

Banquet balls can be divided into two types: "soup-dropping banquet balls" and "hair-pricking banquet balls", which are a meeting gift from the Lord to the guests. The banquet balls are round and contain the meaning of "happy reunion".

iv. Lagerstroemia indica sugarcane in Haining

Lagerstroemia indica sugarcane is a traditional agricultural industry with a long planting history in Haining. It is said that sugarcane originated in the Ganges River valley and spread eastward to China, Nanyang and Japan. The west passed through Syria, Egypt, Mediterranean islands and Spain and spread to South America and Guawa. The beginning of sugarcane spreading westward is said to be when Alexander made an expedition to India, but the history of sugarcane spreading eastward is not recorded. According to Yu Wenyi's "Continuing the Records of Taiwan Province" in the twenty-five years of Qianlong, "in the Tang calendar, monk Zou began to teach Huang to make sugarcane frost. "This should be the earliest record of sugar production from sugarcane in China.

V. Watermelon in Haining

Watermelon in Haining is a specialty of Haining City, Jiaxing City, Zhejiang Province. Watermelon in Haining has a long history and enjoys a good reputation. The navel of Haining watermelon is concave, the pedicel is small, the periphery is fully developed, the skin is thin and red, and the juice is delicious.

besides Chen An temple and Fengshi temple, there are many producers of watermelon in Haining, such as Xieqiao, Zhouwang Temple and Chang 'an. According to the draft of Haining Prefecture, "There are good species in the offshore, and the fine seeds are red, and the art is sold twice as much." "Recently, Chen An Temple is the most popular place, and there are two kinds of white and yellow. Those who come out of Fengtu Temple are all called Haining < P > watermelon." Legend has it that Ganlong went down to the south of the Yangtze River and passed by Wenyuan Pavilion in Haining. Chen Yuanlong, a great scholar, presented watermelons produced by Chen An Temple in Shuangyang Township. After eating them, Ganlong Emperor rewarded them and made them a tribute, which made Haining watermelon famous far and wide. After 193s, the watermelon planting area < P > gradually moved eastward to Huangwan and other places.

after the founding of the people's Republic of China, the above-mentioned rich areas were almost extinct, and "Huangwan Watermelon" took its place and became famous far and wide. In 199, 4,8 mu of watermelons were planted in Huangwan township, with an annual output of more than 8, tons. The varieties included Xincheng No.1, Julong and Xinhongbao, which were sold to Hangzhou, Deqing, Jiaxing, Suzhou and Wuxi.