Jining special snacks

Bengrou dry rice is a traditional specialty in Jining City, Shandong Province. Bengrou dry rice is made from fresh pork belly or tenderloin and China traditional special sand bengrou. Pork is bright red in color, crisp and refreshing in taste, fat but not greasy, and consumers feel full of fragrance.

Dry rice is rice steamed on a steamer with local high-quality rice 50 1 in Jining, Shandong Province. The rice grains are crystal clear, like pearls, and taste sweet and refreshing.

Xun: a container for food. Quasi-meat: As the name implies, you must eat cooked meat now. The origin of barbecue can be traced back to the eve of liberation. At that time, the operators walked around the street with food on a pole, carrying a charcoal stove at one end and rice at the other, and put them on the charcoal stove. This method can save charcoal fire and make meat taste special. After liberation, with the gradual improvement of living standards, quasi-meat gradually moved away from people's lives and was replaced by iron pots and stainless steel pot, but the name quasi-meat has been used to this day. Nowadays, Bengrou Dried Rice is not only limited to Bengrou, but also adds several special dishes: gluten meatballs, meat rolls, tofu blocks, eggs, kelp and so on, which not only enriches Bengrou Dried Rice, but also adapts to the eating habits of modern people.

"Benrou": Big size is a remarkable feature. Meat is fat but not greasy. Although the taste is simple and beautiful, it seems straightforward, overwhelming all the fancy feelings. "Gluten meatballs": The meat stuffing is wrapped with gluten and made by hand. Gluten and meat give people a comfortable feeling. The meat stuffing is carefully prepared and has its own fragrance. This is a very popular dish. "Meat roll": It is made by rolling meat with bean curd skin. The product not only has the characteristics of delicious taste and good taste, but also has rich nutritional value. In addition, there are "eggs", "shredded bean curd", "tofu block" and "Four Joy Meetballs", all of which are heated in cook the meat's old soup, interacting with each other and bringing out the best in each other, forming a unique taste that is completely different from eating alone. In today's dazzling array of food, Bengrou dry rice is still loved by most Jining people, and Bengrou dry rice has also been continuously developed and grown, and now it has become the leading specialty of Jining.

2. Yanzhou hot soup

In Yanzhou, hot soup is second to none. There is a saying that "you will never know the fragrance unless you drink Hu spicy soup". Hu spicy soup can be said to be "ten miles away from the altar, you will be drunk when you smell it." Hu spicy soup tastes delicious, spicy and fragrant, and its color is clear. It can clear the heart and penetrate the spleen, soothe the liver and moisten the intestines.

People in Yanzhou love to drink hot soup. I don't know how many years this habit has been followed, and I don't know which ancient gourmet created this kind of food that can be passed down from generation to generation.

Yanzhou people are particular about drinking Hu spicy soup, and they can't drink it on any occasion. This special attention determines that drinking Hu spicy soup can not be arranged at noon or at night, but can only be used as breakfast. Yanzhou people have a rich variety of breakfast colors, including jiaozi, steamed buns, rice, noodles and so on, but people like Hu spicy soup very much. Get up early in the morning, do morning exercises, take a walk, breathe fresh air, and the smell of Hu spicy soup drifts with the wind, which arouses people's appetite for soup. I found a seat casually, filled a big bowl of hot soup and took two sips. It feels absolutely beautiful. The thick soup flows into the stomach with that fragrance, and the feeling is so comfortable. The kelp and broken flowers in the soup are raw and fragrant when chewed. If you still feel that the taste is not enough, you can pick up a spoon and spoon some old vinegar to adjust it. If it is winter, you can put more peppers in Hu spicy soup, which is spicy, sour, crisp and fragrant. After drinking a bowl of soup, you will feel refreshed, relaxed and energetic.

Hu spicy soup is a famous breakfast brand in Yanzhou. In hotels and small restaurants, the most indispensable thing is to spread it early. Men, women and children, everyone sat together, each with a bowl of soup and two fried dough sticks. It was very interesting to talk while eating. If you drank too much wine or didn't eat last night, wouldn't it be faster to drink two bowls of soup in the morning, which would make you hungry and thirsty and nourish your stomach?

Hu spicy soup is beautifully made. Although the raw materials are the same, they are different because of different manufacturing processes. Some people make them delicious, while others make them worse. In fact, there are only a few kinds of raw materials for Hu spicy soup, and they are very common. There are flour, kelp, peanuts, peppers, vinegar, that's all. When you have all these things ready, the next step is to make them. First, mix the flour well, not too much water, and the flour should be hard. Put the mixed flour into a cloth bag, wash it repeatedly in water, slowly wash off the starch over and over again, leaving gluten, and then start firing. Put the gluten washing water into the pot, add chopped flowers and bring to a boil. Fire can be urgent or slow. After the water is boiled, put the cut kelp into the pot and add pepper as appropriate. In a short time, a pot of delicious hot soup is ready.

Cooking hot soup depends on experience. Look at the color of the soup, you need to know the temperature of the pot, such as Xinglong night market pedestrian street and old customs food stall, which can be said to be absolutely perfect.

What, aren't you going to get a bowl?

3. Xizhangzhuang Edible Fungi

Xizhangzhuang Village, Guan Yi Town, Liangshan County, Shandong Province takes the development of edible fungi as the leading industry, and its output value accounts for more than 70% of the total economic output of the village. As the leading industry in Xizhangzhuang Village, edible fungi production has an annual output value of1200,000 yuan and a profit of 9.6 million yuan. The output value of edible fungi industry accounts for 92.3% of the total township economy. There are 202 farmers engaged in leading industries in the village, accounting for 62% of the total number of farmers in the village.

By the end of 20 10, Guan Yi Modern High-tech Edible Fungi Industrial Park had been established in Xizhangzhuang Village, covering an area of more than 600 mu, with 1 provincial edible fungi expert advisory group, 1 provincial key agricultural enterprises, 1 municipal key agricultural enterprises and 5 county-level edible fungi leading enterprises to produce Flammulina velutipes, Pleurotus eryngii and edible fungi.

At present, the production of edible fungi in Xizhangzhuang Village is all standardized. The whole industrial park produces edible fungi 10 tons every day, and houses more than 600 rural surplus laborers/kloc-0. The per capita income of township farmers reached 8,300 yuan, while the per capita income of township farmers was 6,400 yuan, and the per capita net income of farmers in counties and cities where towns and villages were located was 5,246 yuan, exceeding the per capita savings income of farmers in the county by more than 20%.

4. Bad fish in Liangshan

Bad fish in Liangshan is a specialty of Liangshan County, Jining City, Shandong Province. Rotten fish is a traditional food in Liangshan. Bad fish bones are crisp and prickly, delicious and delicious. Old people with bad teeth like to eat them best. Residents along the Yellow River will cook this delicious food, especially Liangshan, whose bad fish is the most famous.

Bad fish is a special dish on the table in Liangshan area, which can't be eaten in other places. Even the word bad fish is hard to find in general dictionaries. Indeed, bad fish "from content to form" is a "local product" in Liangshan area.

Liangshan area has always been a natural flood storage and detention area in the lower reaches of the Yellow River and Wenhe River. When the flood came, it was 1 When the flood receded, there were thousands of large and small puddles. As long as the waterlogging is convenient, a lot of fish will be left behind, which creates a unique condition for the residents in this area to "exhaust their resources and fish". Except for the bigger fish, which are cleaned, drained and dried, the rest are made into bad fish, because you can't make bad fish with big fish, and fish larger than four inches are not suitable. One is that bone spurs are hard to rot, and the other is that they are not easy to taste.

Speaking of the practice of bad fish, almost everyone knows that the author did experience it at home when he was a child. Clean up the fish from "exhausted fishing" one by one without scaling, and then set up a large iron pot in the yard. The bracket is very simple, just use three stacks of blue bricks, put it down and put it on the pot. Then wash garlic (dried garlic stems and leaves) with water and spread it at the bottom of the pot. Then put the fish head and tail together and fold them one by one. Sprinkle a layer of salt and pepper on each layer. After all the fish are piled up, overflow the fish with water slightly, cover the lid and cook under the pot. As the fire in the pot burns slowly, the aroma in the pot becomes stronger and stronger. ...

As the saying goes, "You can't eat hot tofu with impatience", but it's true that "you can't eat bad fish with impatience". It takes a long time to cook bad fish with slow fire, sometimes for one night. Therefore, cooking bad fish usually uses firewood to make a fire. After three or two hours, the smell is fragrant. At this point, the open flame is extinguished, and the dark fire (charcoal fire) is used for "heating", and people go to bed. Wait until the next morning, open the lid, the pot is full of bad fish.

This is just the process of farmers cooking bad fish themselves. It may take several days to get married at a time.

The bad fish in Liangshan has long been famous. According to legend, Zheng Banqiao (A.D. 1693- 1765), a scholar in Kangxi period, Juren period and Qianlong period, used bad fish to make wine and left a hymn:

Eleven years as an official in Shandong,

I wonder if the crucian carp on the lake is fresh.

Taste your family today,

A bag of bad fish is worth ten thousand dollars.

Although all kinds of wild fish can be made into rotten fish, crucian carp is the best.

Carassius auratus belongs to CYPRINIDAE and Carassius auratus. This kind of fish is generally small, and the length of the finished fish is mostly 15 ~ 20 cm. Body side is flat and high, body is thick, and abdomen is round. The head is short and the kiss is dull. No need. The gill harrow is long and the gill filament is slender. The hypopharyngeal teeth are in a row and are flat. Large scale. The lateral line is slightly curved. The dorsal fin is long and the outer edge is flat. The dorsal fin and the gluteal fin have strong third spines and serrated trailing edges. The end of pectoral fin can reach the beginning of ventral fin. The caudal fin is deeply forked. The back is gray-black, the abdomen is silver-gray, and the fins are gray-white. It is produced all year round, and the crucian carp is the fattest in February-April and August-65438+February.

There are many records of crucian carp in ancient books. For example, Lu Chunqiu said: "The beauty of fish is also ... crucian carp is the top grade, which has existed since ancient times." "Materia Medica": "Crucian carp seasoning to fill the intestines, all harm but no benefit. It is the only fish that can be eaten regularly. " Materia Medica: "Carassius auratus, warm and nontoxic, is the most popular fish." "Medical Forest": "Crucian carp is warm, can swim without dryness, can tonify the spleen without being clear, so it is valuable." Ben Feng Jingyuan: "Carassius auratus has an anti-magnolia ring, and magnolia is used to relieve stomach qi, and crucian carp benefits stomach qi."

According to the analysis of modern nutrition, every 100g crucian carp contains the following nutrients: calories 108.00kcal, protein 17. 10g, fat 2.70g, carbohydrate 3.80g, cholesterol 130.00mg, and cholesterol. Vitamin B2 0.09 mg, nicotinic acid 2.50 mg, vitamin E 0.68 mg, calcium 79.00 mg, phosphorus 193.00 mg, potassium 290.00 mg, sodium 4 1.20 mg, magnesium 4 1.00 mg, and iron/kloc-0.

Bad fish in Liangshan have two characteristics:

The first is "bad but not bad". The so-called "bad" means that the scales, bones and thorns of the fish are ripe and brittle, and the so-called "not bad" means that the fish is intact, rotten, hard and chewy.

Second, the raw material of bad fish is grass carp "whole fish" including fish scales. These two characteristics determine its comprehensive nutrition and high utilization rate. Naturally, Liangshan bad fish is known as longevity beauty food and is favored by "foodies".

At present, there are vacuum-packed Liangshan bad fish for sale in the market.

5. Liangshan Yi Liquor

Liangshan people have always been famous for their loyalty and loyalty at home and abroad, and have a generous tradition of drinking in large bowls and eating meat in large chunks.

Tour Liangshan and drink righteous wine! Drink Liangshan Yi wine and be a generous Liangshan person! ! !

Shandong Liangshan Brewery Co., Ltd. is located at the foot of Liangshan Mountain in Shui Bo, one of the birthplaces of China's four classical novels "Water Margin". Founded in 1976, it covers an area of 30,000 square meters, has a building area of16,000 square meters, has an annual production capacity of 3,000 tons, and has 398 employees, including 69 professional engineers and technicians with college degree or above, with an annual sales of more than 40 million yuan and an annual profit and tax of/kloc-0.0 million yuan.

According to historical records, there are a large number of Liangshan heroes in Water Margin. There is a Shili apricot blossom village at the eastern foot of Liangshan, and there is an apricot blossom stream in the village. The source of the stream comes from the "Xianquan" at the top of Liangshan Mountain. Old Wang Lin led his daughter Xing Mei to brew fragrant and intoxicating wine by this stream. Liangshan heroes all take the lead in fighting righteousness, killing the rich and helping the poor, and the people all applaud, so you send food to Wang Lin's wine shop, brew good wine, put silk bags in the jar, beat drums and send them to the cottage. As soon as the jar was opened, the incense spread all over Shuihu Village ... The heroes were full of praise and named them Sha Yi in public.

After Sung River was wooed, Song Huizong heard that this wine was excellent, so he sent Zhao Tan to lead the officers and men to rob the righteous wine into Beijing for his own enjoyment. When Emperor Qing Gan went to Liangshan, he visited the apricot blossom scene in Shili and had a drink with Gu Yue, a monk in Faxing Temple. He was full of praise for this fine wine. As evidence, the ancient altar of the Song Dynasty unearthed at the foot of Liangshan was engraved with the words "List 3,000 pavilions, incense first, three houses next door are drunk, and ten fragrant flowers bloom".

Since the establishment of the factory for decades, we have been exploring the water margin culture with the word "Yi" as the axis in Liangshan. On the basis of inheriting Wang Lin's original brewing technology and combining modern technology and technology, we are committed to adjusting the original research on single grain brewing technology to multi-grain brewing technology. The quality is gradually improved and the products are constantly updated. There are nearly 100 varieties in three series: Yi brand, Brand and Liangshan hero brand, which are highly praised and given books by Chinese and foreign leaders, experts, celebrities and other people inside and outside the industry. General Zhang Aiping, former Minister of National Defense, wrote an inscription praising Liangshan fine wine, Zhou Henggang, a master of Chinese liquor, praised "the treasure of Luzhou-flavor liquor", and Xiong Zhishu, an expert of Chinese liquor, wrote an inscription praising "One Wine in Shui Bo". , Yu Taichang, and other famous painters, dozens of experts, social celebrities, as well as leaders and experts from china alcoholic drinks association headed by Miao, came to our company for guidance, inscription, painting and souvenir, and were awarded the Golden Cup Prize by China International Poetry and Wine Festival and the gold medal in the first China Food Expo. Some products such as 52-degree wine, 35-degree wine, 38-degree Shui Bo Tequ, 46-degree Shui Bo Laojiao, 39-degree Liangshan Hao Han and 46-degree Liangshan Hero have been rated as excellent products by Shandong First Light Industry Federation, Shandong Light Industry Office and Shandong Liquor Industry Association for several years in a row. At the same time, our factory has been rated as "an enterprise that values contracts and keeps promises" by cities and counties for years, an advanced unit in cities and counties and a consumer satisfaction unit at the municipal level. In 2005, it was recognized as "Shandong Light Industry Famous Brand" by Shandong Light Industry Department. In 2006, it was awarded the title of "China Famous Cultural Wine" by the Ministry of Culture of China, and passed the ISO900 1:2000: 2000 and ISO14001:2004 international quality and environmental management system certification. It is the first professional manufacturer in our province to obtain the "National Liquor Production License".

We have a group of people who are loyal to the liver, righteous and courageous, working diligently in the Liao Erwa, which once had a vast water potential and stretched for 800 miles. Nowadays, Liangshan, Shui Bo, with its pines and cypresses, outstanding people, historic sites everywhere, fragrant wine and rich water margin culture. We made persistent efforts to climb on the road of brewing. Our heart is open and sincere, and leaders, experts and guests inside and outside the industry are always welcome to visit.

6. Sihe Watermelon

Sihe watermelon is produced in Zhuang Jie Street, along Nanguanji, Shiqiao, East Zheng Zhuang, Qi Ying, Haolou, Cliff, Zhang Qiao and other villages on the west bank of Sihe River. It started in the late Tang Dynasty and has a history of more than 1000 years. Sihe watermelon is moderate in size and crisp and sweet in taste.

1972 introduced a new variety "Mi Bao" and exported it to Japan, which was well received by foreign businessmen. 1985 introduced Zhongyu No.6, Zhengzhou No.3, 745 1, 8 155 and other fine varieties, 1986 introduced Xinhongbao and Admiralty Guanlong, all of which contained sugar. 1986 The first watermelon exhibition in Shandong Province, Zhengzhou No.3 and Zhongyu No.6 produced here won the high-quality watermelon award, 1987 Jining watermelon appraisal, Jinzhong Guanlong won the excellent watermelon award, and "745 1" won the high-quality watermelon award.

7. Yutang pickles

Jining's famous pickles. Dai Yutang, a native of Gusu in Qing Dynasty, made kimchi with northern flavor by using southern techniques. The main course includes wrapped melon and chopped eggplant. Tang pickles is a century-old shop founded in Qianlong period of Qing Dynasty. The pickles it produced were tributes to Beijing that year, enjoying the reputation of "tasting all over the south of the Yangtze River" and "being famous in Beijing" and enjoying a good reputation in the north and south of the Yangtze River.

Yutang pickles, a famous pickles in Jining. Dai Yutang, a native of Gusu in Qing Dynasty, used southern techniques to produce pickles with northern flavor, which was once known as "a famous dish in Beijing" and "a famous dish in the south of the Yangtze River". The main courses are white gourd, ground eggplant, drunken crab, rotten fish and miscellaneous vegetables, which have a history of 100 years since the Qing Dynasty. It is one of the famous snacks in Shandong. In the early years of the Republic of China, Jimei Sauce Garden in Linqing, Liubiju in Beijing and Huaimao in Baoding were as famous as Yutang in Jining. Known as the four sauce gardens in Jiangbei. Yutang pickles are sold all over the world along the canal, and as a "tribute", they are known as "famous in Beijing and absolutely delicious in Jiangnan".

Jining Yutang Sauce Garden Co., Ltd. (formerly known as Yutang Sauce Garden), founded in 17 14, has a history of 300 years and is the only "time-honored Chinese brand" enterprise in southwest Shandong. Yutang products have unique local characteristics and are well received by the market. They are famous for their excellent materials, meticulous workmanship and both North and South flavors. As early as 19 10, Yutang's first-year soy sauce, assorted radish and excellent winter vegetables won the first prize in the "Nanyang Persuasion Meeting" held in Nanjing. In 19 14, 42 kinds of Yutang products were exhibited and 35 kinds won prizes (among them, 16 kinds of wine, 16 kinds of pickles, special winter vegetables and distant soy sauce all won the best gold medal, and yellow and tender sweet sauce won the silver prize); 19 15 Yutang products won the gold medal of Panama Pacific Expo. According to page 172 of Record of China's Participation in Panama Pacific Expo, Jining Yutang pickles, soy sauce, spring wine, Jinbo wine, banquet wine and ice-snow dew wine won six gold medals and won prizes. In recent years, Yutang trademark has been rated as "Famous Trademark in Shandong Province" by Shandong Industrial and Commercial Bureau and consumers year after year, Yutang pickles have been rated as Shandong famous brand products by Shandong Economic and Trade Commission, and Yutang soy sauce, vinegar, bean products and sauce series products have been rated as "National Quality Standard Food" by the National Food Association, and awarded the honorary certificate of "China Food Key Enterprise". Yutang Sauce Garden was certified as "China Time-honored Brand" by the former Ministry of Internal Trade, and was elected as the governing unit of China Condiment Association. As one of the four famous brands of pickles and condiments in China, Yutang brand has unique economic and cultural value and is a valuable intangible asset in Jining's economic development. Yutang products have come to Beijing many times and have been tasted by party and state leaders. 1957, 1 Commander-in-Chief praised Yutang pickles as "very good" and "fresh, tender, sweet and crisp". (Recalling Commander Zhu's Call to Me, Finance and Trade Front 1979 1 1.2, 4th edition). Subsequently, party and state leaders, literary and art celebrities Xiao Hua, Gu Mu, Yuan, Liu Lantao, Kong Demao, Hou, and other international friends also wrote this inscription as a souvenir. 20 10 April, Shandong Yutang Sauce Garden signed an agreement with American Temeike Company to jointly produce the fourth generation seasoning-concentrated chicken (beef) gravy. 20111/in October, Yutang jinbo wine, which won the gold medal in Panama Pacific Expo, disappeared from the market for more than 20 years. After in-depth research and development by technicians, it made a brand-new comeback. At the same time, "Yutang people" also re-launched traditional liquor products such as ice and snow dew according to the previous traditional crafts.

After nearly 300 years of research and innovation, Yutang Sauce Garden has the richest condiment product line in China, and now produces more than 300 varieties of pickles, soy sauce, vinegar, sauce, fermented bean curd and gifts in six series. Yutang sauce garden is the fist product of Yutang sauce garden and has been selling well. As a local specialty, it has become a tribute to Beijing since the Qing Dynasty, forming a unique culture of Yutang sauce ceremony, which is a good gift for people to visit relatives and friends and business contacts.

8, brick old turtle

Brick-burning old turtle, it feels a little strange to hear this name. This is also the case. Its cooking skills are very unique, and the word "primitive" is more appropriate to describe it. Compared with the old turtle's frying and steaming methods, it is more original and praised by hometown people as "the most distinctive cooking skill of the old turtle"

My hometown is near Weishan Lake, and the old turtle is also called turtle, tuanyu and tortoise. Steamed old turtle, old turtle soup and other eating methods are deeply loved by diners, while brick baked old turtle is a delicious game made by creative fishermen with local characteristics.

Before liberation, fishermen on the lake caught fish, sold what they could, and dried salted fish that could not be sold. Only the old turtle caught occasionally blocks people's hearts, and no one wants to sell it. It was released. Maybe you saved it later. Several creative boys tied it up and cooked it. They found three square bricks. The old turtle put them on the square bricks and burned them slowly with the open fire below. Once cooked, it tastes delicious. After a period of time, the technology has been continuously improved, and it has actually become a secret dish of the people.

The highest state of food is that the main ingredients should be natural and fresh, and nutritious and delicious food should be made with as few processing steps as possible. It is very important to choose wild old soft-shelled turtle as the main ingredient for brick burning old soft-shelled turtle. The other is to choose bricks. The red brick used to build the wall is not good. One is too thick and the other is too small. It is best to choose old blue bricks that are not too thick and square for paving. Firewood must be used to make a fire, and bundled wheat straw is the best. From the main ingredients, ingredients and even fuel, it is completely original and original, and even cookers and knives are not used, realizing the highest artistic conception of food.

Burning old turtle with bricks doesn't need too complicated cooking. When making, prepare a wild old turtle, wash the dirt on the body surface with clear water, build it into a "door" shape with square bricks, clamp the old turtle with two square bricks, and then tie it tightly with iron wire. Light the wheat straw in the door and bake it slowly. After a while, the temperature in the shell of the old turtle rose, which probably burned all the internal organs. The old turtle quickly put his head and feet out of the shell, but the fireworks drew it back. The old turtle repeatedly extended and retracted its long neck. You can't bake the fire too fast. Too fast will easily burn the old turtle to death, and too slow will suffocate the old turtle. The best way is to smoke the torch for a while and continue it for a while. In order to lower the body temperature, the old turtle painfully vomited or excreted all the dirty things in his stomach. At this time, remove the fire and take the prepared ingredients: chopped green onion, Jiang Mo, spiced powder, monosodium glutamate, salt and so on. And made a bowl of "beautiful" soup with soy sauce and cooking wine and put it in front of the seriously dehydrated old turtle. At this time, the desire to survive made the old turtle completely forget what soup was put in the bowl in front of him, craned his neck in a hurry and put it away soon. After the old turtle was roasted, all the capillaries on the body expanded, and the swallowed ingredients penetrated into the whole body in a short time. After about three to five minutes, use fast fire again. In the process of baking, keep turning until it is cooked.

When I was a child, my friends and I often saw fishermen eating old turtles in this way in the marshes of the lake area. In recent years, with the rising price of wild old soft-shelled turtle, few people eat it in this primitive way. This primitive and simple way of eating has become a faded memory.

9. Stewed fish

Stewed fish is a traditional food in Liangshan. People usually regard stewed fish as the first-class delicacy during festivals or banquets. In particular, the stewed fish in Anshan Town is very famous in Shui Bo. In the early years of the Republic of China, there were more than 10 experts specializing in stewed fish in the town. Among them, the stewed fish raised by Chen Erge is the best.

The production method is: the traditional folk production method is combined with Jining's skill of "cooking fish with mosquito fire and frying with fire", and it is carefully produced. The stewed fish he cooked is not only delicious, but also soft and chewy, and has a long aftertaste, which is deeply appreciated by customers.

The cooking skills of Anshan stewed fish have been well-known since ancient times. Now it has become a first-class famous dish for people and countryside to entertain guests, and was once listed as one of the four famous foods in Heze area.

10, Jinxiang Gong Mi

Jinxiang is not only rich in garlic, but also a pollution-free vegetable base of 200,000 mu. At present, the annual output of vegetables is 500 million kilograms, and more than 30 varieties such as onion, celery, cucumber and pepper are available all the year round. Introduced and planted 65,438+10,000 mu of American and Japanese series onions, and 1996 was named "onion hometown of China" by the state. "Jingu" brand millet cultivated by Jinxiang people has golden color, thick soup, hanging but not floating, oily but not greasy. It is a tribute of Ming and Qing Dynasties, ranking first among the "Four Famous Rice" in China, and was listed in Ci Hai. In 1996, it was named "the hometown of golden valley in China" by the Ministry of Agriculture.

Gong Mi, Jinxiang: Mamiao Town, Jinxiang, Shandong Province is a natural fertile land for planting millet. As early as the Qing Dynasty, the millet produced here won the favor of the imperial court because of its good color, good taste and rich nutrition, so it was named Gong Mi. Especially here, the porridge cooked by millet is sticky and oily.

Gong Mi, Jinxiang, Yantai Apple, Feicheng Peach and Dazeshan Grape are juxtaposed as Shandong specialties, which have been unanimously recognized by the people. Give it to relatives and friends and eat it yourself.

Efficacy of Xiaomi: Xiaomi has the effects of preventing indigestion, preventing nausea and vomiting, nourishing yin and nourishing blood. Besides being rich in nutrition, the content of tryptophan in millet is the highest in cereals, and tryptophan has the function of regulating sleep. Chinese medicine believes that millet is sweet and salty, and has the effects of clearing away heat and quenching thirst, invigorating stomach and removing dampness, and calming the stomach. Cooking porridge with millet and taking it before going to bed can easily make people fall asleep.

How to eat scientifically: Xiaomi should be mixed with soybeans. This is because the amino acid of millet lacks lysine, while the amino acid of soybean is rich in lysine, which can supplement the deficiency of millet. Millet porridge should not be too thin.

Tip: Cook millet, purple rice, endothelium corneum Gigeriae Galli, red beans, mung beans, peanut beans and red dates together until sticky. This kind of porridge is full of nutrition, rich in carbohydrates, protein, fat, trace elements and vitamins, and is especially suitable for people with poor appetite, bad stomach and a big mouth.

Jingu Xiaomi is a famous specialty of Mamiao Town. & lt； Records: Jingu, also known as Qiping Zhanjingu, is only produced in Ma Po, Mamiao Town, Jinxiang County, Zhangqiu Rice in Shandong Province, Qinzhou Rice in Shanxi Province and Taohua Rice in Hebei Province. Jingu is also known as the four famous rice in China. Beige is golden yellow, sticky and delicious, with excellent quality and rich nutrition, ranking first among the four famous rice. Jingu millet porridge is fragrant and delicious, and has the function of nourishing/moistening intestines. Kangxi and Zhang Yushu, the son of an official in the Ministry of Justice, visited the south privately. One day, they lived in Dawuzhuangjun Racecourse by the Zhao River in the west of Jinxiang, and drank the porridge made by local millet/mung bean. It was really sweet and delicious, and was greatly praised. It is called "Mickey". The shrine was sealed by the emperor. Every autumn, the best local rice is selected and sent to the capital. Since then, it has become famous all over the country. 1959 from China *. & lt Shandong famous agricultural products >>, was elected as one of the eight special products in Jining in the same year & gt. 1996, mamiao town was named "the hometown of golden valley in China" by the Ministry of Agriculture.

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