Tai 'an has three beauties of "cabbage, tofu and water". As one of the "three beauties", Tai 'an Chinese cabbage has a long cultivation history. According to ancient Chinese medicine records, Qilu is produced everywhere, but Daiyue Town is the largest, so it was named Daiyao (Song Yin, the medical term for Chinese cabbage). Taian cabbage is an authentic variety with yellow buds and superficial vegetables. The quality of yellow buds is excellent. When used to cook vegetables, they produce less water, ripen quickly and rot easily, while vegetable soup is as turbid as milk and has a special taste different from other cabbages. Compared with other cabbages, it is not only clear as water, but also tasteless. This product is delicious whether it is fried, stewed, steamed or vinegar. Therefore, whether it is a nearby restaurant or a banquet at home, yellow bud cabbage has always been chosen as a summer mat. In recent years, some famous chefs have created dozens of new dishes on the basis of traditional cooking, forming a feast of Chinese cabbage with good color and fragrance. Yellow-bud Chinese cabbage not only serves as a vegetable, but also has medicinal functions. According to the medical book, this dish can benefit the stomach and relieve hangover, especially with fruit juice in winter. You can also remove lacquer poison by mashing vegetables.
2. Shandong pancakes
Shandong pancakes originated from Mount Tai. Shandong pancakes are thin enough. They are made of whole grains. This is a common food-when you roll them with green onions or other vegetables, meat or delicious food, you can eat them with relish. Pu Songling specially wrote "Pancake Fu" for this purpose, which shows his deep affection for pancakes. Why are Shandong pancakes the best? There are many reasons! First, the raw materials of pancakes are finely ground from coarse grains, neither pure flour and rice nor pure coarse grains. They are nutritious and easy for people to digest, because the raw materials for making pancakes all have skins and contain a lot of crude fiber, which is very helpful for digestion and is a good prescription for the worrying health status of urban residents. Secondly, pancakes save time and worry. The thin layer will be cooked in a short time, and the heating time will not be long after cooling, which is particularly energy-saving. It conforms to the rhythm of modern life and our awareness of environmental protection. Third, it is not easy to deteriorate after being stored for more than three months, because the water content is small and it is easy to dry; It is very convenient to eat, and you can match whatever you like. Because it is as thin as paper, you can roll all kinds of dishes on it and eat them with your hands. It is very unique, similar to hamburgers in western food.
3, Taishan red scale fish
Red scale fish, also known as stone scale fish, seasonal scale fish and striped fish, is a rare fish in China. It is produced in the streams of Mount Tai. Adult fish is only 20 cm long, fresh and delicious. It is a precious dish and can also be used as medicine. Red scale fish on Mount Tai is a small wild fish. Under natural conditions, the adult fish is less than 20cm long and weighs only100g. The body is flat, the abdomen is round, and the head is blunt. The body is dark brown, the abdomen is white and the back is slightly blue. The body is covered with fine scales, the scales on both sides are yellowish, the dorsal fin and caudal fin are grayish yellow, and the other fins are orange. During the breeding season, the male fish has bright colors, orange-red fins and white beads on the snout and buttocks, which is very beautiful. The color of fish will also change with the environment, either dark or light. Red scale fish is a kind of bottom fish, which likes algae and zooplankton and has strict breeding conditions. Taishan Creek, with gravel as the bottom, is rich in algae, low temperature, curved water flow, rich in oxygen and low in various minerals, which is a special ecological environment for red scale fish. Without Taishan water, red scale fish can't survive. Since ancient times, there has been a saying that "red scale fish don't go down the mountain". Red scale fish in Taishan Mountain is one of the five famous fish in China, and its natural resources are very scarce.
4. Macrobrachium nipponense in Dongping Lake
Macrobrachium nipponense in Dongping Lake is a specialty of Dongping Lake in Dongping County, Tai 'an City, Shandong Province. The raw food of Macrobrachium nipponense in Dongping Lake is fresh and tender, with delicate meat quality and good elasticity. After stewing, the whole body is bright red, the food is fragrant, the meat is tender, the taste is fresh and the entrance is smooth. It is a delicious food with rich nutrition. Macrobrachium nipponense in Dongping Lake, also known as "Macrobrachium nipponense", commonly known as river shrimp, is a crustacean of Macrobrachium nipponense, which is named because most of it lives in lakes, ponds and rivers. Because of its blue color, brownish green stripes, bamboo-like shape and large size, it is named the big blue shrimp. It is a kind of aquatic product with high economic and nutritional value. Fried shrimps with winter bamboo shoots is a famous dish in Dongping, which is made of prawns produced in the lake. Macrobrachium nipponense is hermaphrodite, and the male is larger. It has three pairs of walking feet. The first pair of walking feet, commonly known as small claws, are used to hold small aquatic animals and send them into the mouth to swallow. The second pair of gait is very strong, and its length is close to or more than twice the body length (the second pair of gait of female shrimp is only equivalent to the body length); There is a black spot outside the base of the third pair of walking feet. During the breeding season, the females holding eggs are particularly dark in color, mostly blue-brown. Macrobrachium nipponense grows very fast. Generally, shrimps hatched from April to May, after 45 days of growth, have a body length of 3 cm and mature gonads.
5. Xintai celery
Xintai celery is one of the specialties, which is famous for its tender plant height, less fiber, no residue and no silk, crisp and delicious quality, rich nutrition and good reputation. Xintai celery, cultivated for more than 300 years, was selected as a tribute in the Qing Dynasty. The concentrated production areas are in Yinjiazhuang, Zhaojiazhuang, Gong Ming and other villages of xintai city Central Office. According to the soil survey, the soil in the producing area is mostly loam, with a PH value of about 7, which is neutral. Besides, it is located on the bank of Wenhe River, with abundant water resources and fertile soil, which is a good environment for celery growth. After the founding of the People's Republic of China, Xintai celery was improved. 1965 introduced yellow seedlings from Huantai and Tianjin, and naturally hybridized with local varieties, and cultivated excellent varieties with thick and hollow stems, crisp texture, difficult bolting, strong adaptability and easy cooking and seasoning. According to the determination, every100g fresh sample contains vitamin C4, radish1.27mg, soluble sugar 0.26g, and various nutrients such as protein, calcium, iron, aromatic oil, thiamine, riboflavin and nicotinic acid. Regular consumption can increase nutrition and promote appetite, and drugs can prevent and treat hypertension and cerebrovascular diseases. Xintai celery is known as a famous local specialty, and now it has settled in more than 0 provinces and cities in China. With the improvement of people's living standards, Xintai celery banquet has more characteristics.
6. Feichengtao
Feicheng peach, also known as Feicheng peach, Buddha peach and big peach, is one of the famous fruits in China. Its fruit is fat, beautiful in appearance, tender in meat, sweet in juice and rich in nutrition, and it is known as the "crown of peaches". There are seven varieties of fat peaches, including Li Hong, Pak Lei, Late Peach, Willow Leaf, Dajian, Xiang Tao and Sour Peach. Bailey has the best quality, and most of it is Li Hong's. The maturity period is from the end of August to the beginning of September, and it is beige after maturity. The fruit weighs 250 ~ 300 grams, up to 900 grams. According to laboratory analysis, the pulp contains 24% soluble solids, sugar 13.6 ~ 18.59%, fruit acid 0.25 ~ 0.43%, vitamin C 10.22 ~ 10.44 mg/100 g pulp. In addition, it also contains a small amount of vitamin B 12, fat, protein, calcium, phosphorus, iron and so on, which has high nutritional and medicinal value. Eating fat peaches often can strengthen the spleen and stomach, stimulate appetite, strengthen bones and muscles, and prolong life, which is suitable for all ages. Besides raw food, it can also be made into canned food, fruit juice, preserved fruit, jam, fruit wine and other products.
7. Polygonum multiflorum.
Polygonum multiflorum Thunb. , also known as Polygonum multiflorum Thunb. Polygonum multiflorum Thunb. The cowhide of Euphorbiaceae belongs to cowhide in plant taxonomy. As a precious Chinese medicine, it is mainly used to treat many diseases such as weakness, forgetfulness, dreaminess, insomnia, skin itching and so on. Mainly distributed in the humid mountainous area of Shandong to Liaoning, it is a perennial herb vine with right-handed stems and purple-black.
8. Taian yellow Brussels sprouts
Tai 'an Chinese cabbage has a long history, and ancient medical books record that Chinese cabbage "is produced all over Qilu, but the one that produces Daiyue Town is the best". Known as "the three beauties of Taian". The quality of Taian Chinese cabbage is better than that of yellow bud Chinese cabbage. When used for cooking, it produces less water, cooks quickly and is easy to rot, while the soup is as turbid as milk. Whether fried, stewed, steamed or vinegar, it tastes good. Yellow-bud Chinese cabbage not only serves as a vegetable, but also has medicinal functions. According to the medical book, this dish can benefit the stomach and relieve hangover, especially with fruit juice in winter. You can also remove lacquer poison by mashing vegetables. Yellow-bud Chinese cabbage is 35-40 cm high and weighs 3-3.5 kg, with yellow-green leaves and white petioles. It is favored by people because of its thin help and low water content. At present, new progress has been made in the cultivation of Chinese cabbage in Taian, with more varieties, higher yield and quality.
9. Anshan rice
Anshan rice planting area is located in 9 administrative villages west of Da 'an Village in Shanglaozhuang Township and east of Bali Bay. It has a long planting history and has been recorded accurately since Qing Dynasty. In order to increase the income of local farmers and increase agricultural efficiency, the trademark liaison officer docked with the Party Committee and government of Shanglaozhuang Township according to the actual situation, and listed "Anshan Rice" as the first case to declare "National Geographical Indication Certification Trademark". During the application process, the trademark liaison officer guided 50 local rice farmers to set up the "Anshan Rice Industry Association" and helped them to formulate more than 60 pages of materials such as the Management Rules for the Use of Geographical Indications of Anshan Rice, the Trademark Power of Attorney and the Application Form. 20 12 On March 20th, the State Administration for Industry and Commerce announced the national geographical indication certification trademark of "Anshan Rice", which became the first national geographical indication certification trademark in Dongping, and explored a new development model for the transformation and upgrading of agricultural industry in Dongping County.
10, Carp in Dongping Lake
Carp in Dongping Lake, commonly known as red fish, is one of the famous aquatic products in Shandong Province, named after it is produced in Dongping Lake. This kind of fish is native to the Yellow River, and Dongping Lake is connected with the Yellow River. When flooding occurs, the Yellow River carp enter the lake, and the water quality in the lake is fertile, which is suitable for fish reproduction and growth. Therefore, the Yellow River carp settled in the lake. The fish is flat and fat, with a light black back, a yellow-white abdomen and red leaves under the caudal fin, and is known as the "golden wing and golden scale". There are a pair of tentacles on both sides of the carp's mouth, with large scales and small black stripes, both of which are 36 scales in size. Its meat is tender and delicious, but not greasy, containing 2 1% of protein, which is extremely rich in nutrition and is the best among fish. It has always been a feast, and cooking methods include braising in soy sauce, sweet and sour, steaming and so on. Especially the festive banquet, which means "Fish Leaping at the Dragon Gate" and "Carp Ceremony Homophony" to celebrate newlyweds and relatives. The fish inhabits the bottom of the water, devours omnivores, and has strong mobility and fast growth. From Qing Dynasty to late summer, they laid eggs twice a year. Young fish hatched in spring can grow to about 0.5 kg at the end of the year and above 1 kg in the following year. In recent years, with the progress of fishing methods, the number of carp resources in Dongping Lake has decreased significantly.