Is there anything particularly delicious?

Gaoyou duck

Gaoyou duck is one of the three famous ducks in China, belonging to laying duck and meat duck. It has the characteristics of good diving, strong foraging, wide adaptability, fast growth, large individual, good meat quality, high egg production rate and good egg quality, and is famous at home and abroad for producing double yellow eggs.

Gaoyou duck lays 220-250 eggs a year, with a height of 262, with an average egg weight of 83 grams and a large egg size of more than 90 grams, with an average annual egg laying of about 19 kg. Gaoyou duck grows faster, and the feed-meat ratio is 2.8-3.0: 1. Grazing for 70 days weighs 2.5 kilograms, and feeding in a shed for 60 days weighs 2.6 square meters. The slaughter rate of clean chamber is 73%, and the chest and leg muscles account for more than 26% of the carcass. Meat contains less fat and more lean meat, and tastes delicious after cooking. The processed salted duck sells well at home and abroad.

Dongting loquat

Dongting in Wuxian County, Jiangsu Province is a traditional loquat producing area in China. As early as the Ming Dynasty, dongshan town Baisha Village was rich in loquat, so it was called "Baisha Loquat".

Loquat is an evergreen tree, which blooms in winter and is full of fragrance. You can get loquat honey by letting bees collect honey. In May, the sun is shining, loquat is yellow, and the mountains are covered with brocade. The varieties of Dongting loquat are divided into two categories, Baisha and Hongsha, with more than 30 varieties, among which Baisha loquat has strains such as "Yizhong", "Green" and "Xiaobaisha". As far as seeds are concerned, its advantages are neat fruit, thin skin and juicy flesh, fast growth, high yield and insignificant age. At present, it is the main variety of Dongting loquat, and its planting area accounts for more than 90% of the total loquat area.

Dongting biluochun tea

Biluochun tea, produced in the east and west hills of Dongting, is one of the top ten famous teas in China with many buds, tender fragrance, clear soup and mellow taste.

Biluochun tea has a history of 1000 years. Folk first called it "Dongting tea", also called "scary tea". According to legend, a nun went to the mountains for a spring outing and picked some tea. After making tea, it smells strange and blurts out "it smells scary", so the locals call this kind of tea "scary fragrance". Later, Emperor Kangxi made a southern tour of Taihu Lake, and the Governor of Jiangsu helped Luo Song pay tribute with "shocking fragrance". Kangxi praised it after tasting it, but thought the name of tea was unsightly. Because it was produced in Biluofeng, Dongshan, Dongting, it was renamed "Biluochun".

Biluochun tea is characterized by tight knots, curled like a snail, white hair exposed, silver green and green, and tender leaves. After brewing, the taste of tea slowly stretches and dances up and down, and the tea color is silvery green, fragrant, cool and sweet, fresh and refreshing. As early as the late Tang Dynasty and early Song Dynasty, it was listed as a tribute.

Rugao ham

Produced in Rugao, Jiangsu. Select local healthy thoroughbred pigs with thin skin and tender feet, with a gross weight of about 60 kg, wash fresh legs and trim them into bamboo leaves or pipa shapes according to the size. Strictly control the amount of salt used in pickling, wash and dry in the sun in time after pickling, and then preserve and ferment. Preservation and fermentation is the key process of special quality ham, and the fermentation period is 5-6 months. The whole production cycle of ham is about *** 10 month. Generally speaking, the best production time is when the frost falls to early winter, and the temperature is between 2-100 C. The skin is thin and claws are thin, like bamboo leaves and pipa, thin and fat, red and white, with unique flavor, good color, fragrance, taste and shape, which can be stored all year round and eaten all year round. Rugao ham is not only delicious, but also has the effect of nourishing the body and eliminating diseases. According to records, ham is good for kidney, stomach, body fluid, intestine, bone marrow and foot strength.

Pei county Tao Dong

Produced in Pei County, Jiangsu Province. Flowers bloom in spring, 6-7 days earlier than ordinary peach trees. After the fruit is set, the peach stops growing when it grows to the size of a green cherry. After August-September, the weather turned cold, and peaches began to grow and mature until the winter solstice, which was 2-3 times that of ordinary peach trees. Winter peach skin is white and red, with a layer of milky fluff outside, thin skin and small core, and thick and juicy meat. Because of the long maturity of winter peach, it has withstood the test of "three volts" on the tree, so it tastes fragrant and sweet, chews crisp and has a little taste of rock sugar. It is easy to store and becomes a rare fruit in winter.

Suzhou hemp cake

Also known as Hu Bing, flax and Lubo. Produced in Suzhou, Jiangsu. Honey rose, sugar-coated oil ding, maltose, sesame, black dates, pine nuts, soft sugar, vegetable oil and eggs are selected as raw materials, and then undergo strict semi-processing. Purifying rose petals, pickling with plum bittern (by-product of green plum pickling), filtering to remove plum bittern, adding sugar, and candied into honey to make rose; Sugar-stained board oil diced black pig board oil with thin skin, thin feet and tender meat was selected, the oil skin and oil film were peeled off, cut into three-dimensional cubes, and molasses was added. To make caramel, it is necessary to plant late rice and japonica rice in southern Jiangsu and use barley malt pulp. The saccharifying enzyme and amylase in malt syrup hydrolyze Mihu at a proper temperature, saccharify it into syrup, and concentrate it into paste. Fine and pure white sesame seeds are selected, soaked, undressed and roasted into sesame seeds and black dates, which need to be made in Shandong, with large core, tender skin and fine meat, black and shiny oil. Pine nuts should be produced in the northeast, with big, fat and tender grains. Its production consists of 32 processes, including preparing raw materials, weighing, making semi-finished products, mixing pulp and flour, preparing stuffing, forming stuffing, spreading hemp and baking. Hemp seeds are full, jujube paste is delicate and mellow, pine nuts are tender and fragrant, and roses are fragrant. Give consideration to color and fragrance, and pay equal attention to shape and taste. Contains protein, carbohydrate, fat and other ingredients, trace elements such as calcium, iron, phosphorus, zinc and magnesium, and various vitamins. Rich in nutrition, it is beneficial to health, and has the functions of nourishing five internal organs, benefiting lung and qi, relieving exterior syndrome, tonifying deficiency and cold, and strengthening spleen and stomach. Chemical synthetic pigments and spices have never been used, so it is safe to eat. Hemp seed with golden color, fullness and luster. Rich in sesame, black dates, pine nuts and sugared sheep fat. The shape of the cake is round, the surface of the cake is flat, there are cracks around the waistband, the taste is positive, the fat is palatable, the stuffing is to the side, and the layers are distinct.

Yanghe Daqu

Yanghe Daqu is produced by Yanghe Distillery in Siyang County, Jiangsu Province. It has been listed as one of the eight famous wines in China for more than 300 years. "Sweet, soft, soft, clean and fragrant" is the characteristic of Yanghe Daqu. The main varieties of Yanghe Daqu are Yanghe Daqu (55 degrees), low-degree Yanghe Daqu (38 degrees), Yanghe Dunhuang Daqu and Yanghe Dunhuang Puqu.

Zhenjiang balsamic vinegar

Zhenjiang vinegar enjoys a high reputation at home and abroad. It has five characteristics: color, fragrance, acid, alcohol and strong. The color is strong and delicious, fragrant and slightly sweet, sour but not astringent, and the longer it is stored, the more fragrant it will be. As a condiment, it can improve taste, remove fishy smell, relieve boredom, stimulate appetite and help digestion. Zhenjiang aromatic vinegar takes high-quality glutinous rice and yellow distiller's grains as the main raw materials, and all the indexes meet or exceed the ministerial standards.

Nanjing paper-cut

The paper-cut system in Nanjing, Jiangsu Province is developed from the traditional love of flowers. Paper-cutting is done by one hand, and the artist is skilled. It is amazing that he can cut out all kinds of flowers, birds, fish and insects on unpainted paper in just three to five minutes. Nanjing Paper-cut 198 1 won the Hundred Flowers Award of Arts and Crafts in Jiangsu Province, and its products were exported abroad through China International Bookstore. Very popular.

Taixing ginkgo

Ginkgo biloba is a deciduous tree of Ginkgoaceae, with fan-shaped leaves, dioecious plants, ovoid or obovate nuclei, and it is a seed-retaining plant. Exocarp yellow, fleshy, with pulp juice; The mesocarp is a smooth white hard core; Endocarp is a green nucleolus, tightly wrapped by apricot yellow film, and the nucleolus is thin and hard. Ginkgo biloba can be eaten after frying, with soft pulp and fragrant taste.

Taixing, Jiangsu Province is a famous "hometown of ginkgo biloba" in China. In China, there is a 3000-year history of cultivation and consumption. In the Song Dynasty, Ginkgo biloba was once listed as a tribute, and the emperor praised it and gave it a good name: Ginkgo biloba; Ginkgo trees grow slowly and have a very long life. There is a saying that "the public tree gets the sun's food", so it is also called "Gongsunguo". The main variety of Taixing Ginkgo is "Big Buddha Finger". According to the determination,100g ginkgo seed kernel contains: starch 62. 4 grams, protein 1 1. 56 grams, fat 2. 6 grams, powdered sugar 6. 3 grams, cellulose 1. 2 grams, 3 grams of minerals.

Ginkgo nucleolus is commonly used as medicine in traditional Chinese medicine, which has the functions of relieving cough and asthma, nourishing and tonifying kidney, and is used for cough due to lung disease and asthenic asthma in the elderly. "Compendium of Materia Medica" says that ginkgo "cooked food warms the lungs and benefits qi, relieves asthma and relieves cough, reduces defecation and stops white worms; Raw food is expectorant, disinfected and insecticidal. "

Suzhou Guangfu osmanthus

Produced in Suzhou, Jiangsu. First, prepare plum pulp. Wash the yellow plums in summer, add 20% salt, marinate them in a jar for about 30 days, take out the plums, mash them with a wooden stick (using a beater), filter out the plums, and then expose the mushy plums in the sun for 7- 10 days to make them yellow-brown, so that the plum pulp is made. The juice of pickled plums is called plum dew after filtration, which can be used to process clear water osmanthus. Secondly, plum meat should be kept fresh: the day after osmanthus is picked, it should be treated with plum meat method, so as not to lose its fragrance and lose its color. You can put osmanthus fragrans into bamboo radish, soak it in clear water, take it out immediately, filter out the water, add 30% plum meat, pour it into a jar, stir it evenly, and leave it overnight to make all the plum meat in osmanthus fragrans pulp suck in. The next day, the osmanthus fragrans was taken out and drained, and then the plum meat and 15% salt, which accounted for 30% of the original weight of osmanthus fragrans, were added and fully stirred. After filling a can, sprinkle salt on the top layer, immediately press it firmly with bamboo pieces, and keep the natural color, fragrance and taste of osmanthus fragrans for a long time. Can be stored for a long time, can be taken with food, and the fragrance still exists.

Rugao Dong Tang

Produced in Rugao, Jiangsu. Mainly using refined white flour, white sugar, sesame and maltose as raw materials, through the processes of selecting materials, boiling sugar, making sugar cores, making sugar bones, forming and so on.