1, Introduction of Tsingtao Brewery:
Tsingtao Brewery is produced by Tsingtao Brewery Co., Ltd., the predecessor of which is the state-owned Tsingtao Brewery, which was jointly established by British and German businessmen in 1903. Tsingtao beer is brewed from high-quality barley, rice, hops and Laoshan mineral water with moderate hardness and sweetness. The original wort concentration is 12 degree, and the alcohol content is 3.5-4%. Liquor is clear and transparent, light yellow, innocent in foam, delicate and lasting.
2. Introduction of Chinese cabbage in Jiaozhou:
Jiaozhou Chinese cabbage, commonly known as "Jiaobai", is named after being produced in jiaozhou city, Shandong Province, and is one of the famous specialties in Shandong Province. Jiaozhou Chinese cabbage is famous at home and abroad for its white juice, fresh and sweet taste, less fiber, rich nutrition and high yield. It is rich in vitamins and amino acids, nutritious and storable. Bean cakes and chicken manure are used as fertilizers when planting, and pesticides are never used. They are pure natural vegetables. Jiaozhou Chinese cabbage has a long history and many varieties, which are exported to Japan, South Korea, Singapore and other countries and are deeply loved by consumers all over the world.
3. Introduction to Langya Chicken:
Langya Chicken is native to Langya, Zhaili, Boli, Xinyang and other areas along the southern coast of Jiaonan City. Because this area belongs to "Langya County" in history, it is called "Langya Chicken", which is a very precious local variety resource.
4. Introduction of fist dishes:
Perennial herb, plant height about 100cm, long rhizome, spanning the land. Fist vegetable is the main wild vegetable in China, and it is called the king of mountain vegetables. Its nutritional value is high and it has a certain nourishing effect. Rhizomes can be used as medicine and have the effect of detoxification and diuresis. Fishes are often distributed in groups on sunny slopes in mountainous areas. The leaves are light green at the beginning, and when they are not fully unfolded, they are concentrated at the top of the petiole, shaped like fists, hence the name "fist dish". In spring, farmers pick them, blanch them with water, and then thoroughly dry them and eat them. When eating, soak it in warm water. When the meat is cooked, stir-fry and stew it. It's delicious. In ancient times, Laoshan people knew the edible value of this plant. Because of the small quantity, it is not easy to pick and process, so it can only be sent to official temples to worship dignitaries.