What are the specialties of Dehong?

What are the specialties of Dehong?

Dehong Dai and Jingpo Autonomous Prefecture is a prefecture-level administrative region under Yunnan Province. It is located in the west of Yunnan Province, China. The following is my carefully prepared introduction to Dehong specialties. , you can refer to the following content! Dehong Coffee 1

Dehong coffee cultivation has a history of hundreds of years. In 2014, Dehongju introduced arabica coffee from Myanmar for cultivation. Beginning in 1953, large-scale coffee planting began in the local area. By the end of the 1960s, the coffee planting area in Dehong had reached 15,000 acres and the output was more than 4,000 tons. Since then, due to various factors, Dehong arabica coffee production has reached a trough, and most of the coffee land has been planted with other crops. The coffee cultivation in Dehong Prefecture is mainly small-grain coffee (i.e. Arabica), which has excellent varieties, high quality and delicious taste. It has set a national record of 363.5 kilograms of coffee beans per unit area (the average yield of coffee beans in my country is about 80 to 100 kilograms per mu). Since 1998, the Yunnan Provincial Party Committee and Provincial Government have listed Dehong as one of the important main coffee producing areas in the province and provided key support. By the end of 2010, the coffee planting area in Dehong Prefecture reached 139,000 acres, and more than 70,000 acres were put into production. The annual output of dry coffee beans is more than 11,000 tons, and both the planting area and output account for about one-third of the province's total.

At present, Dehong coffee products are exported to more than 20 countries and regions in the United States, Japan, South Korea and Europe. Coffee has become one of the bulk export commodities of Dehong’s foreign trade. Dehong has become the main production area with the most concentrated coffee planting, the largest area, the highest yield and the best quality in my country. It plays a decisive role in the national and provincial coffee industry, and is a veritable "Chinese Coffee Hometown". Dehong Lemon 2

Dehong Lemon

Dehong Dai and Jingpo Autonomous Prefecture Agricultural Society

Dehong Prefecture in Yunnan Province is the most suitable place for lemon cultivation in the world As one of the regions, two main lemon producing areas, Mengxiu and Huyu, have been established. The lemon planting area has reached more than 40,000 acres. The planting areas involve three counties and cities, 22 towns and towns, and more than 4,000 growers. The total output has reached more than 10,000 acres. tons, with a total industrial output value of 100 million yuan, making it the second largest lemon production base in my country. It is planned to develop to 300,000 acres by 2018 and build an important domestic lemon production base. Hongrui Lemon Development Co., Ltd. in the area has a comprehensive lemon deep processing capacity of more than 100,000 tons. It is the largest modern lemon processing enterprise in China and even Asia. Produces and develops a series of lemon deep-processed products such as lemon oil, lemon pectin, lemon hand sanitizer, lemon juice spray drying powder, lemon Panax notoginseng capsules, lemon lozenges, lemon fermented fruit wine, lemon holy wine, lemon tea, etc. Ruili Lemon 3

Ruili City is located in the southwest of Yunnan Province and belongs to the Dehong Dai and Jingpo Autonomous Prefecture. It is 890 kilometers away from the provincial capital Kunming by land. It is the end point of National Highway 320 starting from Shanghai and the intersection of Kunrui Highway and Stilwell Highway. Ruili has a humid south subtropical monsoon climate, with an average annual temperature of 20 degrees Celsius, a maximum temperature of 36 degrees Celsius, and a minimum temperature of 3 degrees Celsius. There is no severe cold in winter and no scorching heat in summer. It has sufficient sunshine and rainfall. Flowers bloom all year round and fruits are produced all year round. It is an ideal place for growing lemons. of golden treasure.

Since the lemon development in Ruili City in 1998, 37,000 acres of lemons have been planted. It is expected to produce more than 10,000 tons of lemons in 2008. The fruit bagging rate accounts for 70%, and the main variety is Ulike. Ruili lemons can bloom and bear fruit in all seasons, and fresh fruits are available in the market in all seasons. The lemons produced are large, with small oil cells, juicy, durable for storage and transportation, and have high citric acid, aromatic oil, vitamin C, and fruit acid content. In addition, the high temperature in Ruili in winter forms a "natural greenhouse", which provides a major advantage for the development of lemon off-season fruits. Under the guidance of the Provincial Party Committee and the Provincial Government's policy of building a "green economic powerhouse" and the local demand for cultivating new economic growth points, the Dehong Prefecture and Ruili City Party Committees and Governments have listed the lemon industry as a key focus of the "Eleventh Five-Year Plan" development projects, and formulated an industrialization path that is "market-oriented, economic construction as the center, the market takes the lead, the leader leads the base, and the base connects farmers, implements standardized production, corporate management, and large-scale operations, and gradually integrates with domestic The industrial development idea is to integrate with foreign markets and transition to a lemon production base for the production of pollution-free green food.

At present, Ruili has a large number of high-quality lemon bagged fresh fruits available on the market. The price is determined according to changes in market conditions. We sincerely welcome people with lofty ideals at home and abroad who love and care about lemons to invest, build factories, and plant and develop in Ruili. Lemon, the local government will provide preferential support policies. Mangshi Dendrobium 4

Quality technical requirements for Mangshi Dendrobium

1. Provenance

Dendrobium officinale Kimura et Migo, Dendrobium officinale Kimura et Migo devonianum Paxt.), D. aphyllum (Roxb.) C.E.Fisch.

2. Cultivation environment

The altitude within the production area is 900m to 1900m, the annual average relative air humidity is 80%, the annual average temperature is 19.5℃, the frost-free period is ≥300 days, and the annual sunshine hours are ≥ 1900 hours.

3. Cultivation and management

1. Matrix: The matrix components are organic materials such as bark and sawdust, with a pH value of 6.5 to 7.0, an organic matter content of ≥10%, and a moisture content of 30% to 40%.

2. Seedling cultivation: Asexual propagation by cuttings or sexual propagation by collecting dendrobium fruits and tissue culture.

3． Transplanting: From late March to late June, when the temperature is ≥12°C, transplant tissue culture seedlings or cuttings. Plant with a plant spacing of 8cm to 10cm and a row spacing of 15cm to 20cm.

4． Field management:

(1) Shade: shade degree 65% to 85%.

(2) Fertilization: Apply 500kg to 700kg of decomposed organic fertilizer per 667m2 (acre).

(3) Moisture: During the growth period, the substrate humidity is between 30% and 40%, and the relative air humidity is between 60% and 80%. Stop spraying water 15 days before harvest.

5． Environmental and safety requirements: The use of pesticides, chemical fertilizers, etc. must comply with relevant national regulations and must not pollute the environment.

IV. Harvesting and processing

1. Harvest: Harvested from November to March of the following year. Harvesting is divided into two types: picking the current year's raw white strips and harvesting the whole grass.

2. Processing:

(1) Fresh product: After harvesting the white strips, remove impurities and subtract fibrous roots.

(2) Dried product: After removal of impurities and cleaning, the white strips or whole grass are cut into sections, dried at low temperature below 60℃ or processed into Fengdou products by traditional methods.

5. Quality characteristics

1. Sensory characteristics:

(1) Fresh product:

① Dendrobium officinale: obvious knots and black rings. The fresh strips wrapped by the leaf sheaths are mostly the color of the leaf sheaths. When the leaf sheaths are removed, the stems are mostly green or purple, and the internodes are darker. Appearance is odorless or smells like grass. The taste is light or slightly sweet, with a greasy and sticky feeling at the beginning of chewing, and no residue.

② Dendrobium dentata: The surface is yellow-green with purple spots or stripes. When mature, the leaf sheaths are silver-gray, and the exposed parts of the internodes are purple. It has a grassy aroma, a light or slightly sweet taste, and has a sweet taste at the beginning of chewing. It has a smooth and sticky feeling, and a small amount of fiber after chewing.

③ Dendrobium sibiricum: The surface is green or yellow-green, with a slight grassy aroma. The taste is light or slightly sour and bitter. There is a slimy feeling at the beginning of chewing and fiber after chewing.

(2) Dried product:

① Dendrobium officinale: The surface is dark yellow-green or golden-yellow, with fine longitudinal wrinkles and obvious nodes. It is solid, slightly tough and not easy to break. The smell is slight, the taste is light, and there is a greasy and sticky feeling at the beginning of chewing, with no or little residue.

② Dendrobium dentata: There are fine longitudinal wrinkles on the surface, solid texture, easy to break, flat cross-section, sticky feeling at the beginning of chewing, no residue or little residue.

③ Dendrobium spp.: tightly wound, with uniform and neat particles, with 3 to 5 rings visible in most cases.

2. Physical and chemical indicators:

(1) Dendrobium officinale: fresh product moisture ≤ 85%, dry product moisture ≤ 12%. The crude polysaccharide content of dried or fresh products is ≥25% (calculated as glucose).

(2) Dendrobium dentata: fresh product moisture content ≤85%, dry product moisture content ≤12%. The crude polysaccharide content of dried or fresh products is ≥12% (calculated as glucose).

(3) Dendrobium officinale: fresh product moisture content ≤88%, dry product moisture content ≤14%. The crude polysaccharide content of dried or fresh products is ≥8% (calculated as glucose).

3. Safety and other quality and technical requirements: Product safety and other quality and technical requirements must comply with relevant national regulations.

Haomang City Forestry Bureau Mang City Quality and Technical Supervision Bureau: "Mang City Dendrobium Standard (Trial Draft)" Ruili Mango 5

Ruili Mango is a specialty of Ruili City, Dehong Prefecture, Yunnan Province.

There are many types of mangoes in Ruili, such as ivory mango and green mango. Green mangoes can be eaten as long as they are green. They are not bitter, astringent, and sour. Locals like to eat the flesh of green mangoes dipped in salt and chili. Ivory mango, sweet and delicious, big and thin-skinned. Lianghe Flower Fish 6

Lianghe Flower Fish is a specialty of Lianghe County, Dehong Prefecture, Yunnan Province. The small fish from Lianghe County has soft bones, fat and sweet taste. Whether it is fried, crispy or boiled, it is unforgettable and full of praise.

“Lianghe County, a good place, white rice, fish soup.” Lianghe small fish is a local specialty. It is said that Cao Yixiu, a rat-catching soil expert from Jiubao, Lianghe County, returned to Lianghe after being received by Chairman Mao in Beijing. Reply from the office.

The small flower fish is found among the rocks and sand in the middle part of Dayingjiang River (from Xiaohedi in Tengchong County to Dahuaqiao in Lianghe County). It lives by eating insects. Whenever the water in the spring river is warm, small fish will swim in groups to the shallow water of the river to lay eggs.

The small flower fish is as thick as a small finger and more than an inch long. Its blue skin is dotted with beautiful patterns.

This kind of fish has soft spines, fat and sweet taste. Whether it is fried, crispy or boiled, it is unforgettable and full of praise. Local people often use spices to marinate and dry small fish, and send them as treasures to relatives and friends in distant places. Lianghebang calcium wine 7

Lianghebang calcium wine is a specialty of Banggai Village, Mengyang Town, Lianghe County, Dehong Prefecture, Yunnan Province. Lianghebang Calcium Wine has a mellow, sweet and refreshing taste, and its packaging is small and exquisite, with national characteristics.

Banggai Village is a Dai village, and every family has a tradition of making wine. Due to the inheritance of the traditional brewing technology of the Dai people and the influence of the unique national culture, Bangli wine has gone beyond the meaning of "rice wine" itself and has been endowed with the symbol of the traditional craftsmanship of the Dai people. It has become a resounding brand of Dehong Dai culture and has become Dehong's ethnic tourism products have established a good image in the minds of consumers.

In January 2002, Bangca Distillery won the "National Industrial Product Production License" issued by the General Administration of Quality Supervision, Inspection and Quarantine. In the same year, it successfully registered the "Bangca" trademark and had its own brand; In July 2003, Bangca Liquor was rated as "a product with assured quality and national standard in the national alcoholic beverage industry" by the China Medium and Light Products Quality Assurance Center. The main products have increased from the single "Bangca Wine" in the early days of the establishment to "Bangca Small Pot Wine", "Bangca Boutique" and other series of products. The Bangca wine series of brands such as "Purple Glutinous Rice Wine" and "Little Guo Wine", which have a mellow, sweet and refreshing taste, small and exquisite packaging, and national characteristics, have been highly favored by consumers as soon as they were put on the market. The product sales cover the whole country. Counties (cities) in the state, and sold to Baoshan, Dali, Kunming, Beijing and other places. Dai Sauerkraut 8

Dai Sauerkraut

The Dai people believe that eating sour food refreshes the eyes, aids digestion, and has the effect of relieving heat and relieving heat. Therefore, sour food is the most delicious among Dai people. , Eat every meal without sourness. Sour grilled vegetables, sour bamboo shoots and fish, sour papaya boiled beef, sauerkraut boiled tofu, etc., do not have a "sour" taste, so the Dai people cannot eat well and sleep well. Therefore, when you go to Dehong, find a quiet Dai Bamboo House restaurant to taste the "sour" flavor, which is unique.

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