Jinxiang County is the famous "Hometown of Garlic" in the country. It has a long history of growing garlic. Farmers have had the custom of growing garlic since the early Eastern Han Dynasty. The natural conditions here are superior, the land is fertile, and the industrious and intelligent people of Garlic Township widely adopt advanced planting techniques such as mulch mulching and formula fertilization. The garlic produced here is large, white-skinned, sticky, fragrant, moderately spicy, and rich in nutrients. Has high edible value. Jinxiang garlic also has a wide range of medicinal values ??and effects, especially in cancer prevention and health care. Jinxiang garlic can be divided into white-skinned garlic and purple-skinned garlic according to skin color.
Since 2000, the garlic planting area in Jinxiang County has been around 700,000 acres every year, ranking first among the counties (cities) in the country. The total output can reach more than 800,000 tons, exported to the United States, Russia, and Japan. , South Korea, Singapore, the United Arab Emirates, France and Taiwan, and more than 130 countries and regions, with an export qualification rate of more than 90%, ranking first in the country's counties (cities) and districts as a proportion of the country's total exports. The garlic by-product processing industry in Jinxiang has developed rapidly. More than 600 garlic processing enterprises have been established for garlic sprouts, garlic rice, garlic powder, garlic slices, garlic oil, etc., with an annual digestion capacity of 450,000 tons. Jinxiang garlic has been rated as China's famous brand product, Class A green food, and the highest silver medal for white garlic at the first China Agricultural Expo. In 1996, Jinxiang County was named the "Hometown of Garlic in China". In 2002, it won the Shanghai World Guinness Certificate. In 2003, Jinxiang Garlic’s pollution-free agricultural product mark was certified by the General Administration of Quality Supervision, Inspection and Quarantine as the “Jinxiang Garlic” origin certification mark. In 2005, Jinxiang garlic obtained the organic product certificate from the Certification Center of the Ministry of Agriculture. In 2006, the provincial government listed Jinxiang garlic industry as one of the ten key agricultural industries in Shandong Province. The Provincial Department of Science and Technology also listed Jinxiang Garlic Engineering Research Center as the only provincial garlic engineering research center in the province. In 2007, Jinxiang garlic production standards were listed as national standards, and the country's first organic garlic production base was built. In the past few years, Jinxiang garlic has set ten national bests: largest planting area, highest unit yield and total output, largest single garlic head, highest export qualification rate, largest export volume, highest medicinal value, highest nutritional value, garlic industry The wholesale market is the most numerous and largest. Internationally, a situation has been formed in which "the world's garlic looks to China, and Chinese garlic looks to Jinxiang".
According to legend, Jinxiang garlic also made great contributions to the founding emperor of the Eastern Han Dynasty, Liu Xiu, who became emperor. In the first year of Jianwu of the Eastern Han Dynasty (AD 25), Liu Xiu led his army to the west and passed through Yuanqi (now Jinxiang County). An epidemic happened. Many soldiers had high fever, dizziness, vomiting, and coma. Lu Gong, the captain of Sili School, fell ill. Died and buried in Shannan. The army was panicked and its combat effectiveness was greatly reduced. Liu Xiu had to station troops for treatment. The army doctors were helpless and allowed the epidemic to spread rapidly among the army. Liu Xiu was so worried that he couldn't sit or lie down. He looked up to the sky and sighed: "God will destroy me!" When he was in danger, he suddenly heard that an old man with a gray hair and a childish face came to offer a medical prescription. Such joy fell from heaven, and Liu Xiu hurriedly summoned him. After being polite, he eagerly said: "Please give me a prescription!" The old man smiled and replied: "Don't you, general, know that the local people have a variety of garlic? You can charge it at a high price, mash it, take the liquid, and order the soldiers to use it. Nose, it can prevent the disease from spreading; at the same time, distribute garlic to the soldiers and they will be cured in a few days." Liu Xiu immediately followed the instructions and the disease was cured. Following the old man again, he disappeared without a trace. Liu Xiu bowed to Tian Chang and said, "Heaven helps me!" Then he sent troops to capture Luoyang and proclaimed himself Emperor Guangwu. It ranks first among China's "four famous rice" and is included in "Cihai". Jingu rice grains are round, golden in color, sticky in texture, fragrant in taste, rich in nutrients, and the quality of the rice remains unchanged after several years of storage. The porridge made from golden rice has a sticky and translucent rice soup with suspended rice grains. It is fragrant and sweet. It has the functions of warming and moistening the intestines and condenses on the surface. Several layers of rice oil can be obtained from the golden valley layer of Ma Miao, which is a treasure in the valley. The excellent varieties of Jingu include Spinach Leaf, Bamboo Stem Green, Han Badou, and Pulled Valley. In recent years, scientific researchers have further carried out breeding of Jingu, and have successively cultivated "Jinxiang Qitouhuang", "Lujin No. 1" and "Lujin No. 5". The yield per mu has increased from about 50 kilograms in the past to 400. remaining kilograms.
Jingu is produced in Ma Miao Town, Jinxiang County. The soil here is special and belongs to detox soil (detox soil is a kind of fluvo-soil that is highly matured without the threat of waterlogging and alkali), so the planted Millet is obviously different from millet in other places. Golden grain is golden yellow as soon as it grows. There is also a beautiful legend about Jingu: When Emperor Kangxi of the Qing Dynasty went to the south of the Yangtze River, he passed by a village in Ma Temple. It was already midnight, and almost all the villagers had closed their doors and went to sleep. Only a farmhouse in the east of Zhuangtou still had its lights on and was riding a white horse. Emperor Kangxi ordered his entourage to open the door of the house. The hospitable farmer let Emperor Kangxi stay at home. The hostess cooked a bowl of millet porridge for him. After eating it, Emperor Kangxi said it was a delicacy in the world. From then on, Jingu became The tribute rice is for the royal family to enjoy. The origin of Jingu Rice was also named Baimapo because Emperor Kangxi was riding a white horse at that time. Golden rice has been recognized as a pure green food, rich in nutrients and a good nourishing product. In 1985, Jingu rice was included in the "Shandong Agricultural Famous Products" and in the same year was selected into the "Chinese National Products Encyclopedia" as one of the eight specialties of Jining City. Ma Miao Town was also named the "Hometown of Golden Valley" by the Ministry of Agriculture in 1996.
Zhou Baozhang, the nephew of Premier Zhou Enlai, spent New Year’s Eve with the Premier in the Xihua Hall in 1961, and truly recorded the Prime Minister’s New Year’s Eve dinner: On that day, Premier Zhou invited all relatives, staff and their families in Beijing. When we arrived at the West Flower Hall, the West Flower Hall was packed with adults and children, and three large tables were set up. Everyone was seated, and the staff served them steaming steamed buns and yellow Jingu millet porridge. This is how the New Year's Eve party began. After a round of applause, the Prime Minister greeted everyone with a smile and thanked everyone for their hard work for a year. The host of the banquet, Deng Yingchao, said meaningfully: "Why do you treat everyone to eat millet porridge and steamed buns today? First, because the Chinese revolution was fought with millet and rifles; second, this millet is not ordinary millet, it is from Jinxiang, Shandong The county's Jingu millet is the first of China's four famous millets. Jingu millet has always been a tribute and is rare to taste. Why eat steamed buns? It is because the Communist Party of China and Chairman Mao led us to overthrow three mountains and establish a new era. In China, people's lives have improved, so we can eat meat buns today. We cannot forget the kindness of the Communist Party of China and Chairman Mao." As soon as Deng Yingchao finished speaking, the hall immediately burst into applause. In 1959, during the 10th anniversary of the founding of the People's Republic of China, Premier Zhou used "golden rice" to entertain foreign guests.
Due to the unique water and soil quality and excellent growth conditions of Ma Miao Golden Valley, the rice is golden in color, sticky in texture, fragrant in taste, suspended but not floating, not greasy in the mouth, smooth in the mouth, and can condense many times. The characteristic of rice is that it has no layers (rice oil is extremely nutritious and has the reputation of "Dai Shen Tang"). It is commonly known as "can pick seven layers of skin" and is known as one of the "Thirteen Monsters" in history.
Jingu millet is rich in nutrients. According to measurements, the starch content is 66.85~69.76, the protein content is 11.2~13.4, and the fat content is 4.5~5.85, which is 1~3 higher than ordinary millet. Containing protein and fat are higher than rice and flour. The 8 essential amino acids for the human body are rich in content and in coordinated proportions. For example, lysine is 0.22~5.24, methionine is 0.4, tryptophan is 0.25, leucine is 1.87, threonine, isoleucine and valine are in the range of 0.42~ Between 2.88. The content of vitamins is also relatively rich, and the content of crude fiber is the lowest among several major food crops. It is a good nourishing product for pregnant women, young children and the elderly. Red piebald yam is a specialty of Jinxiang County, Shandong Province. It is a yam grown in Dongli Village, Xili Village, Yangzhuang Village, Renlou Village and neighboring villages in Jishu Town of the county. This yam has a long history of cultivation, dating back more than 300 years. It has a beautiful and unique appearance, with the typical characteristics of "red spots", and has the functions of enhancing immune function, regulating human metabolism, beautifying the skin, and anti-aging and fatigue. Red spotted yam not only has beautiful appearance and red spots, but also is soft and tender, melts in the mouth, has sand in the surface, has a sweet fragrance, is rich in nutrients, and is suitable for all ages.
"Red spotted yam" has many health care effects: replenishing kidney qi, strengthening the spleen and stomach, resolving phlegm and saliva, beautifying the face, strengthening the waist and knees, calming and sleeping, delaying skeletal and muscle aging, etc.
After liberation, Jinxiang County Jinfeng Pastry Food Factory invited the pastry-making masters back and began to produce traditional pastries using the ancient method of "Dong Changxing". During the Great Leap Forward in 1958, a group of outstanding pastry-making craftsmen were selected from all over the county and a pastry-making workshop was established in Jinxiang Sauce Garden. In the future, they will continue to improve on the basis of tradition, making Hongsandao more popular with consumers.
Jinxiang "Hongsandao" is made of Dacao sesame oil, malt, millet syrup, white sugar, honey, sesame and osmanthus as raw materials. The newly fried red three-knife is square in shape, with three swords facing each other. The surface is divided into four parts. The surface is covered with peeled sesame seeds and is as bright as stars. The middle is red and translucent, and the bottom is like thin ice, sparkling. It is crispy on the outside and loose on the inside, has a pure aroma, is sweet and delicious, is not greasy, crisp but not burnt, and is very popular.
In January 1991, seven units including the Shandong Provincial Consumers Association, Shandong Provincial Administration for Industry and Commerce, Shandong Provincial Technical Supervision Bureau, and Shandong Provincial Department of Health awarded Jinxiang County Jinfeng Pastry Food Factory the provincial title. Level consumer satisfaction unit, awarded Jinfeng brand pastry as a trustworthy food hygiene quality product. In April 1995, "Jinfeng Brand Red Three Swords" was recognized by the Shandong Provincial Economic Commission as a traditional famous food in Shandong Province. In 2007, "Jinfeng Brand Hongsandao" was awarded the honorary title of "Shandong Time-honored Brand". Hongsandao is not only famous in the province, but also sold well in more than a dozen provinces and cities including Shanghai, Jiangsu, Henan, Anhui, Beijing, and Heilongjiang. It is silvery yellow in color, has fragrant bones, tender and crispy meat, and is delicious. It has a long production history, fine workmanship, very sophisticated selection of materials and methods, rich nutrition, good color and taste, and has won the favor of consumers.
Ingredients: 1 live baby chicken (about 1100g), 2 fennel, 1.5g tangerine peel, 5 peppercorns, 50g rice wine, 21g refined salt, 10g MSG, 4 chives, 25g ginger gram.
Method: 1. Cut off the trachea and blood vessels of the broiler chicken, blanch it in hot water of about 70 degrees Celsius, remove the fur, remove the internal organs and wash them, then marinate the chicken body with salt and MSG and set aside. ; 2. Mix fennel, Sichuan peppercorns, washed and chopped chives and ginger, stuff them into the chicken belly, pour rice wine into the belly, pour some rice wine on the chicken skin, steam over high heat for 30 minutes, steam the chicken When cooked, turn off the heat, take it out after cooling, and remove the spices.
The nutritional value of broiler chicken meat is higher than that of other roasted chickens. This is because the chickens used for broiler chicken are all young chickens, and the meat of young chickens contains more protein. In addition, the meat of young chickens contains very little elastic connective tissue. Easily absorbed by human digestive organs. After the chicken is steamed, the chicken fiber is separated and becomes tender, soft and delicious. The founder is Shi Junshan, a well-known figure in Jinxiang County. Shi Junshan made a living selling mutton with the Hui people in his early days. After the reform and opening up, he relied on the skills he learned, his business acumen and extraordinary courage, and he opened the first individual sheep soup restaurant in Jinxiang County in Xiguan County. Named after him. Its mutton soup is famous for its exquisite ingredients, fine preparation and rich seasoning. In the process of his operation, he won the market and the trust of everyone who knew him through his enthusiastic service, affordable prices, cleanliness in the store, and honest and trustworthy attitude. Many people came here because of his reputation, and the business was considerable. Prosperity. When he became rich, he never forgot the country. He donated money and materials to orphans and poor areas many times. At the same time, he also promoted the development of other individual industrial and commercial households. His approach was unanimously praised by the masses, and he was selected as a representative of the 12th People's Congress of Jining, a representative of the 11th and 12th People's Congress of Jinxiang County, a member of the 4th, 5th and 6th CPPCC of Jinxiang County, and a model self-employed person.
Shi Jun’s goat soup uses the best green goat as raw material. Break the sheep bones and lay them on the bottom of the pot. Put the mutton on top, add water until the meat is soaked, bring to a boil over high heat, skim off the blood foam, and add the soup Decant and do not use. Add additional water, bring to a boil over high heat, and skim off the foam. Add an appropriate amount of water, boil and then skim off the foam, then add the mutton oil and cook for a while, then skim off the foam again. Wrap the peppercorns, cinnamon, tangerine peel, grass fruit, galangal, angelica, etc. with gauze to form a spice bag. Put them into the pot with the ginger slices, green onion segments, and refined salt. Continue to cook over high heat until the mutton is eight times cooked, then add the red pepper. Oil and pepper water, cook for about two hours.
At this time, the soup pot should always be kept boiling. The cooked mutton soup will be milky white. Take out the cooked mutton, cut the top wire into thin slices, put it in a bowl, sprinkle with coriander, chili oil, and green onion slices to make the broth. Shi Jun's goat soup is fragrant but not smelly, oily but not greasy, and tastes delicious. In addition, the mutton soup restaurant's special egg steamed buns are served together with the mutton soup. The visitors were full of praise after eating it. Shajiabao originated from a family named Sha on Qingzhen Street in Jinxiang. The founder was named Sha Xueqin. In the early days, he made a living by slaughtering green goats and selling raw and cooked mutton. Because the business scope of the "Jiaomen" is limited, every Muslim Muslim family sells roasted mutton, roasted chicken and other foods, so the competition is fierce and it is difficult to operate. Sha Xueqin was good at thinking and seeking business opportunities, so he changed the packaging. His steamed stuffed buns are large, well-filled, fully seasoned and finely kneaded. After they are cooked, they are filled with lotus leaves, creating a unique flavor in the pan-fried bun industry. After a while, there was an endless stream of people in front of his bun shop, and business was booming.
In special times, Sha Xueqin’s bun shop has been suspended for many years. After the reform and opening up, Shajiabao, which had been out of business for many years, regained its glory. The young Sha Xueqin even regarded quality as his life. Shajia Bao is very particular about its workmanship. 1. Ingredients: fine high-gluten flour. Second filling: fine fat lamb. Three condiments: chicken legs, green onions, turmeric, fennel spice noodles, fine pink salt, and finely ground sesame oil. Four preparations: Mix mutton, green onion, ginger, fennel spice noodles, salt and oil according to the proportion of the recipe, cover it with cotton wool and "wake up" for half an hour. Roll out the dough into a dough, spread the stuffing on it and put it in an iron pot. After the fried buns are half cooked, spray them with sesame oil, turn the buns over with a spatula, and pour the sesame oil again until they are cooked.
The freshly baked Shajia Bao is neither old nor tender. The white belly is inlaid with goose yellow, and the oil is roasted with a light fragrance. Take a bite and you'll find pine green bones on the outside and a mouthful of meaty flavor on the inside, which greatly increases your appetite. Buji Town, Jinxiang County, has a long history of growing onions. The onions produced are large in size, high in quality, bright in color and delicious in taste. It is extremely rich in protein, sugar, calcium, crude fiber, phosphorus, iron and 17 kinds of amino acids such as niacin and ascorbic acid that are necessary for the human body. It has very unique effects on lowering blood pressure, preventing cerebrovascular diseases, anti-cancer, health care and weight loss. It is known as the "Queen of Vegetables" with excellent nutritional and medicinal value.
Buji Town has successively established the country’s first onion science and technology demonstration park in cooperation with the Dutch company BIO, Shandong Academy of Agricultural Sciences, Shanghai Academy of Agricultural Sciences, and Tai’an Fu Zhongji Food Co., Ltd. Onion planting, onion seedlings, onion breeding, promotion of new onion varieties, etc. The park has more than 40 latest varieties from the Netherlands, France, Israel, Japan, the United States and other countries and China. Among the 50,000 acres of onions grown in the town and the surrounding 30,000 acres of onions, there are more than a dozen varieties including yellow skin, red skin, white skin, tall, semi-tall, spherical, and dwarf. In June every year, Buji onions are harvested and put on the market one after another, with the total annual output reaching more than 300,000 tons. So far, Buji Town is the production base with the largest area and most varieties of onions in the country. Jinxiang County has vigorously developed the onion side industry, and Buji onions have formed more than a dozen products such as seasoning and dehydration processing.
In March 1996, Buji Town in Jinxiang County was named the "Hometown of Chinese Onions" by the state, becoming the famous and only "Hometown of Onions" in the country. Onions are sold nationwide and in more than a dozen countries including Russia, Japan, South Korea, and the United States.