Excuse me, what are the specialties of Cangzhou?

Dongzao is a kind of late-maturing fresh fruit, with a single fruit weight of about 25g, bright red skin, thin skin, crisp meat, tender and juicy, sweet and delicious, rich in nutrition, excellent in quality and edible rate of 93.8 1%. According to the analysis of Beijing Institute of Nutrition Sources, Dongzao contains 19 kinds of natural aspartic acid, serine and other essential amino acids. In addition, winter jujube also contains vitamin E, vitamin A, potassium, sodium, iron, copper and other trace elements. It has the effect of preventing cancer and the highest nutritional value, and is known as the "king of all kinds of fruits". Winter jujube is a rare specialty in Cangzhou, and there is no cultivation record abroad. Now it has been sold to Beijing, Tianjin, Shenzhen, Hong Kong and other places, and has entered the European and American markets, becoming a local bestseller. Golden jujube is a famous specialty in Cangzhou City, Hebei Province. It is named because dried dates can pull out golden sugar noodles. At present, the intercropping area of jujube and grain in the city is 2.47 million mu, with an annual output of about 220 million Jin. Zizyphus jujuba Mill. with its unique flavor, Zizyphus jujuba Mill. has become a treasure in China. According to legend, in the autumn of 1737, Emperor Qianlong went hunting in Cangzhou, passing through xian county (now Cuierzhuang Town, Cangxian County to Shangzhuang Town, xian county), and saw jujube trees swaying by the road, beaming. He went up to pick a jujube, opened it and saw that the golden thread was shining and it was as sweet as honey in his mouth. He said happily: Zizyphus jujuba is famous at home and abroad for its thin skin, small core, high sugar content, rich nutrition, plump and delicate meat and sweet taste. Golden jujube is crisp and sweet. Every 100g fresh jujube contains more than 500mg of vitamins, and dried jujube is sweet, with sugar content as high as 70-80%. It is also rich in protein, fat, crude fiber, inorganic salts, phosphorus, iron, calcium, potassium, sodium, magnesium, chlorine, iodine, nicotinic acid and vitamin A. Jujube has always been regarded as a traditional excellent tonic, and it is said that "three dates can last a long time." Golden jujube can not only be eaten raw, but also be used to make various traditional sweet and sticky foods, such as jujube flower cake, jujube palm, jujube sticky cake, jujube cut cake, dragon roll cake, Changchun cake and so on. It can also be processed into candied dates, candied dates, drunk dates, dates, crisp dates, jujube tea, jujube juice, jujube jelly, jujube wine, jujube champagne, jujube sauce, jujube cans and so on. Heat 103 kcal, vitamin C 380-600 mg, protein 1.2 g, fat 0.2 g, crude fiber 1.6 g, calcium 4 1 mg, phosphorus 23 mg and iron 0.5 mg; It is also rich in vitamin P and other nutrients. Jujube has a wide range of pharmacological effects and can increase serum protein and albumin. Chinese medicine believes that jujube is flat and sweet, which can tonify the spleen and stomach, invigorate qi and promote fluid production, regulate nutrition, detoxify, protect liver, increase muscle strength, care skin and prevent aging, and has anti-cancer effects. Cangzhou winter dishes have a unique flavor, including four flavors: fragrant, sweet, salty and spicy. In addition, it also has the advantages of moderate water content, sealed packaging, no dryness in spring, no rot in summer, no mildew in autumn and no freezing in winter, so it can be called a good dish in all seasons. Cangzhou winter vegetables use local high-quality Chinese cabbage, with thin ribs and high sugar content. Remove the old ribs and green leaves, cut them into small pieces with a width of about 1 cm and a length of about 1.2 cm, dry them in the air, add proper amount of refined salt and garlic paste, can, seal and naturally ferment for a long time. Its golden color, fragrant smell, slightly sweet taste, slightly salty taste and high nutritional value are the specialties of Cangzhou. Cangzhou has a long history of winter vegetables. According to folklore, Cangzhou winter vegetables were very famous in the Ming Dynasty. In the Qing Dynasty, the scale of production expanded and products increased. Businessmen who manage winter vegetables use the Beijing-Hangzhou Grand Canal which runs through Cangzhou City to load them by ship and sell them to Beijing and Tianjin in the north and Jiangsu and Zhejiang in the south. According to the Records of Cangzhou County, during the Kangxi period of the Qing Dynasty, there were dozens of winter vegetable workshops inside and outside the ancient city of Cangzhou, and their business was booming, which were sold at home and abroad. 1936, Cangzhou Dongcai won the quality product award at the trade fair held in Paris. Cangzhou winter vegetables are convenient to eat, and can be used as pickles with meals at banquets. When cooking or cooking soup, adding a small amount of winter vegetables as seasoning will make it fragrant and spicy and induce people's appetite. You can also make Cangzhou winter vegetables into a unique flavor. For example, the Cangzhou-style famous dish "Fried Winter" cooked with winter vegetables and winter bamboo shoots is yellow and white in color, elegant in color, crisp and refreshing, and full of fragrance, which is deeply loved by domestic and foreign tourists. Send a medal if it's convenient, brother. Please adopt it.