What are the specialties of Mount Tai?

Guang Hai salted fish is a specialty of Taishan, Guang Hai. The pickling method of "Guang Hai salted fish" is unique and has a long history. The method is to insert rare fresh fish such as white flowers and yellow flowers into the raw salt pile for pickling, with head down and tail up. After timely fishing out, the fish body is hard and dry, and the fish is firm and bright.

2. Taishan rice

Taishan is rich in land resources, with subtropical climate, abundant rainfall and long sunshine hours. The rice produced in Taishan is sweet, soft, waxy and not greasy, and the Taishan rice noodles made from it are more delicious and sweet, which is a specialty with Taishan characteristics.

"Taishan Rice" is crystal clear, with no white belly. The rice is fragrant, soft, slippery and not sticky, cold but not hard, delicious, elastic and delicious, and the rice is full of fragrance.

3. Porphyra Tonggu

Taishan people celebrate holidays or celebrations on New Year's Day, and there are many bacon dishes. Porphyra is delicious with lean meat, shrimp skin and soup on it. Porphyra is one of the famous native products in Taishan.

Porphyra Tonggu is big and thick, and it tastes fragrant and crisp when chewed. Porphyra bronze drums have such good characteristics, which are closely related to the nearby natural environment. Porphyra is a marine plant, which belongs to red algae and grows on rocks.

It has a strange temperament. The more stormy the place, the more it grows and the more lush it is. The sea area near Tonggu is rough, which creates superior natural conditions for characteristic laver.

4. Taishan shrimp sauce

During the summer and autumn flood season, a large number of shrimp seedlings are on the market. Select transparent and bright young shrimps that are full of meat and can be eaten with shells, wash them with salt water, remove impurities and dirt, dry them, add salt to the earthenware container and mix well, grind them slightly with a sauce stick, cover them for fermentation, and add appropriate amount of salt and mix well; Ferment again, and finally add salt to ferment. After three fermentations, the young shrimp became red shrimp.

When the weather is fine, it will be dried in the sun for a week and become shrimp paste. In the meantime, you should beat the sauce once every once in a while, the more times the better, so that the smell will be emitted, the water will evaporate, the color will change from red to purple, and the taste will be beautiful and tender.

Steamed with oil when eating, it is fragrant and appetizing. Squeeze the shrimp paste further to dry it, and it will become a mutton cake. Shrimp mutton contains a lot of protein, which is rich in nutrition, rich in shrimp flavor and delicious.

5. Chuan Dao Baiyun Tea

Baiyun tea, which is unique to Taishan, is very famous in Wuyi area. It is a must-have specialty when you come to Taishan, and it is also a must-have throat-moistening tea for overseas Chinese when they return home. Baiyun tea not only has special efficacy, but also has excellent flavor. The black tea made from it has deep color, rich aroma, red soup color and mellow and sweet taste. Green tea is dark green in color, rich in aroma, mellow in taste, bright yellow-green in soup color and fresh and refreshing in taste.