Ginkgo biloba, also known as Ginkgo biloba, Gongsun Shu, duck feet. Li Shizhen said in the Ming Dynasty: "Originally born in the south of the Yangtze River, its leaves are like duck's feet, hence the name. In the early Song Dynasty, it paid tribute to Ginkgo biloba, which was white because it looked like a small apricot. Now it is called Ginkgo biloba. More than 300 million years ago, ginkgo plants were almost all over the world, and the heyday of ginkgo was in Mesozoic and Jurassic. In the late Cretaceous, the earth's climate became dry and cold, and angiosperms with high evolution and strong adaptability appeared, and Ginkgo plants began to decline. After Quaternary glacier movement and drastic climate change, Ginkgo plants have become extinct in most parts of the world. China is located at the northeast end of Eurasia. Due to the special geographical environment in North China, East China and Central China, it is less eroded by glaciers. Therefore, Ginkgo biloba can remain in Chinese mainland, becoming the only surviving offspring of Ginkgo biloba and the oldest genus among the existing seed plants. Ginkgo biloba has only one family, one genus and one species. It is a rare plant under national second-class protection. At present, there are only West Tianmu Mountain in Zhejiang, Shennongjia area at the junction of Sichuan and Hubei, Dabie Mountain adjacent to Henan and Anhui, and a few wild and semi-wild Ginkgo biloba leaves. Ginkgo biloba in most other areas is cultivated artificially and spread all over the country thousands of years ago. This is also a concrete manifestation of our people's hard work, cherishing natural resources and benefiting future generations. As early as the Jin Dynasty, China recorded "Zhong Pingguo", namely Ginkgo biloba, in Zuo Si's Shu Du Fu (265-290). The earliest existing books that record the medicinal value of Ginkgo biloba are Diet and Herbal Medicine for Daily Use in Yuan Dynasty. Ginkgo biloba has tall and straight branches and beautiful and strange leaves. Scholars of past dynasties have left many well-known poems praising Ginkgo biloba. Wang Weizan, a great poet in the Tang Dynasty, called it "satellites are beams, citronella is knots", and Guo Moruo, a modern writer, said in his poem: "The pavilions and terraces are the most Gongsun Shu, which have stood for hundreds of millions of years. Clouds go and clouds come, rising and falling, taking the lead, and seeing the sky in the moon. "In the Three Kingdoms at the end of the Han Dynasty, Ginkgo biloba was already planted in Jiangnan, and it was later widely planted all over the country. There are many ancient ginkgo trees in many scenic spots, temples and courtyards in China. According to preliminary statistics, there are about 200,000 ginkgo trees over a hundred years in China, of which more than 500 are over 180. There are countless "Hometowns of Ginkgo biloba" in various ginkgo producing areas. Now, Ginkgo biloba has become a hot topic, not only because of its beautiful appearance and long history. The brokerage value of Ginkgo biloba is increasingly recognized by people. Ginkgo biloba leaves contain flavonoid glycosides and ginkgolides, which are important raw materials for treating diseases and are very popular in the international pharmaceutical market. Ginkgo biloba is not only used as Chinese medicine, but also a good food. As for its wood, because of its delicate texture, it is a rare material for carving and woodworking decoration. Ginkgo biloba is the oldest existing seed plant in relict plant, which is endemic to China. Known as "living fossil" in academic circles, it has important scientific value.
Pork dumplings
Steamed buns are a major feature of Jiangdu, which was initiated by the famous chef Jing of Jiangdu Hotel. Jiangdu variegated steamed buns are exquisite in materials and fine in production. There are five kinds of steamed buns: raw and cooked, vegetable steamed buns, steamed dumplings with glutinous rice and oil cakes with thousands of layers. Later, a variety of new products such as three-dimensional steamed buns and jade steamed dumplings were developed 10. Mottled small cage, the main ingredients are white flour, pork, vegetables, glutinous rice, lard and so on; The auxiliary materials are shrimp, ginger onion, soy sauce, salt, sugar, monosodium glutamate, cooking wine and skin and bone soup. The above materials are made into various fillings by chefs, and then processed into snacks of various shapes by pastry chefs. Plural five varieties are put into bamboo cages, and steamed for 20 minutes, so as to obtain the finished mottled cages. Steamed steamed buns have soft dough and tender stuffing. Diced chicken, diced meat and diced bamboo shoots are three-dimensional buns, which are delicious and interesting. The color of vegetable steamed stuffed bun is green, sweet and salty; Jade articles are on sale. The thin bag with lotus leaves is wrapped in green stuffing and looks like pomegranate. If the bottom is money, the skin reveals a small amount of ham, and the paper-thin skin reveals a kind of green, especially jade. Steamed dumplings are as thin as crescent moon and delicious; Melaleuca oil cake, diamond-shaped, hibiscus color, translucent, divided into 64 layers, alternating layers of sugar and oil, soft and tender, sweet and greasy. In the sixties and eighties of last century, the variegated cages in Jiangdu were ideal snacks for local people to entertain guests and celebrate holidays, which were deeply loved by the general public. Later, it was imitated by the surrounding areas of Jiangdu and became a boutique snack with local characteristics.
Xiancaotou
Jiangdu Breakfast Bowl Co., Ltd. has 0/98 employees, fixed assets of nearly 5 million yuan, and an existing alfalfa planting base of 3,500 mu, mainly producing the first series of vacuum-packed breakfast bowls in China. The development of this product is listed as "200/kloc-0"/three rural projects in Jiangsu province. It is a folk natural wild food, without pests, and contains many vitamins and amino acids. Li Shizhen's Compendium of Materia Medica records that dry food is beneficial to people, but it can be eaten for a long time and benefit the five internal organs. Salted by modern special technology, the salted grass head is fresh and fragrant, with unique flavor and original flavor, which fills the gap in domestic and foreign markets. In 2000, we applied for the invention patent 00 1 19027. X, the patent of packaging graphics has been approved by the state ZL 00316619.8+09.8. Now we have applied for the green food mark of China, and the products have been well received by consumers.
Shao Bolu Tianling
Shao Boling, Baoying Lotus Root and Gaoyou Shuanghuangdan are also called "Three Treasures of the Canal".
Shao Bo is a good place to breed antelopes. It is the beachhead branch of Shaobo Lake, Nantang in the town, Ailing Lake, Yaosi Lake and Xingdang Lake in the suburbs of the town. Rivers and lakes are beautiful and rich, and they are the hometown of Shao Boling in history. Before and after the Mid-Autumn Festival, water chestnuts are fragrant, and the water surfaces of lakes and rivers are covered with green water chestnuts, some are large and complete, and some are sparse and dense, which constitutes the unique and charming scenery of Shao Boqiu. When the water chestnuts are harvested, you can see them everywhere in the countryside of Shao Bo by the lake in Qiu Guang. The farm girls are shaking small round pots, humming songs and picking water chestnuts. Girls in a good mood also put their hands into the water from time to time, picking a few water chestnuts and tasting them early. Water chestnut meat is as big as a fingertip, white as jade, and crisp with the fragrance of My Sweetie Lake. Fresh water chestnuts will be sold in the market soon after they are collected. At this time, in the market, I saw diamonds piled in wooden bathtubs, diamonds in large and small baskets, diamonds picked on farmers' shoulders, diamonds hanging on bicycles, and diamonds in my hands. People enjoy the sweetness brought by the beautiful water in their hometown.
Ci Hai says: "Water chestnut originated in Europe, but its fine varieties are produced in China and India. The cultivation in central and southern China is quite prosperous. " Shaobo Qingling, Jiaxing Fengling, Taihu Hongling and He Lixia Fanling are listed as the four famous mountains in Jianghuai, China. Shao Boling's scientific name is "Yangjiaoqing" and the locals call it "Yangjiaoqing". Compared with other water chestnuts, its shell is thinner, its upper and lower corners are slightly inclined inward, its left and right corners are ribbed, and its abdomen is like a bird's chest. Fresh water chestnut is green as jade, and cooked water chestnut is yellow as gold. In ancient times, Shao Bo was an important town on the canal section in northern Jiangsu, with numerous sails and prosperous markets. If it is autumn, passengers will scramble to buy diamonds and peel them on the boat for fun. At the end of the Qing Dynasty and the beginning of the Republic of China, Shao Boling's daily output was as high as 50,000 Jin, and the "eight fresh" in the town exceeded 10. Bulk purchases are exported to Shanghai-Nanjing area, and Shao Boling is also processed into starch in Shaoxing area of Zhejiang Province, and exported to Southeast Asia. Shao Boling is famous all over the world. After the founding of New China, the State Council also sent a special letter to Shao Bo, sending some kinds of rhomboids to Zhongnanhai for Chinese and foreign guests to taste.
Shao Boling eats elegantly. If eaten raw, you can pick tender ling nearly 20 days after flowering. At this time, the imported water chestnut is fresh, sweet and crisp, which can quench thirst. If it is ripe, it will be delayed for a week. At this time, the imported chestnut is crisp, pink, fragrant and sweet, which can be comparable to that of Liangxiang chestnut. Ling is not only delicious, but also rich in starch, glucose, protein, vitamin B, vitamin C and other nutrients. Traditional Chinese medicine believes that Ling has the effects of quenching thirst, sobering up, diuresis and promoting lactation, and has good medicinal value. Shao Bomin burned water chestnut into powder, mixed with sesame oil to treat yellow sores, and applied fresh water chestnut stems to treat young flat warts and multiple common warts. I also heard that it is effective to decoct esophageal cancer and gastric cancer with water for 3 yuan once, twice a day. People say Shao Boling is really a treasure!
Shaobo Lake whitebait
Shaobo Lake has a specialty-whitebait. Because of the excellent water quality in Shaobo Lake, Shaobo Lake whitebait can be as famous as Taihu whitebait. Whitebait is small, silvery white, soft and shiny. Fishermen use special nets to catch fish. Whitebait has no scales and bones and is rich in nutrition. Cooking whitebait is convenient and quick: whitebait can be fried with eggs and chopped green onion, which is delicious and beautiful; Whitebait can be made into a pot of whitebait tofu soup with tofu made of brine, ginger powder and old chopped green onion, which is delicious. Beating egg soup with whitebait and baking dried bean curd with whitebait are also home-cooked dishes in Shao Bo. In the fishing season, in addition to being sent to major hotels and restaurants, it can also be dried into dried whitebait, which is convenient for preservation and is a good gift for people.
Qionghua Zaodew Peach
Qionghua Zaolu Peach (formerly code-named Jiangdu I-6) was bred by crossing Baihua as female parent and Gangshan Zaosheng as male parent in Jiangdu Fruit and Wood Seed Farm on 198 1, and passed the examination and approval of provincial fruit and tea variety examination and approval committee on 200 1. The average fruit weight of this variety is 137.6g, and the maximum fruit weight is182.1g. The pulp is dense, delicate, tough, juicy, sweet, fragrant, gorgeous in appearance and excellent in commodity. The maturity of this variety is June 6-14, and the harvest period is long. Pollen abortion of this variety needs to prepare pollination trees, and it can bear fruit two years after planting. The yield per mu in the full fruit period is 1200- 1800 kg.
Macrobrachium rosenbergii
Around 1994, Macrobrachium rosenbergii, as a new aquatic product, began to be widely popularized in Xiaoji town. Because Macrobrachium rosenbergii is delicious and has a good breeding prospect, many farmers have contracted to cultivate Macrobrachium rosenbergii on the water surface.
Momordica charantia health tea
"Tianluhua" brand bitter gourd health tea is a green palladium health food introduced and developed by Jiangdu Tianluhua Health Tea Co., Ltd. It is the only designated tea for "99 Jiangsu First Nutrition Health Food, Health Products and Equipment Expo" and the special tea for "2000 World Friendship City Mayors' Meeting", which was specially presented by Yangzhou Municipal Government. Won the 200 1 green food certificate issued by China green food development center. The existing planting base is 300 mu. In 2000, the sales output value was 2.5 million yuan and the profit was 500,000 yuan. "seed propagation and deep processing development of bitter gourd" has been included in the top ten agricultural development projects in Jiangdu city in 20001year.
Bufo cake
Su Fang in Jiangdu, Huangqiao sesame seed cake in Taixing, Qinyou winter soup in Gaoyou and Ma Gao in Taizhou have always been famous products in suburban counties of Yangzhou.
Su Fang can become a representative refreshment in Jiangdu because of its beauty, which makes people who have never eaten "smell the fragrance" and those who have eaten "stop knowing the taste". First of all, its materials are exquisite, and the best white flour, soft sugar, distiller's grains sesame oil or peanut oil, sesame seeds and fragrant rafters should be selected. Secondly, we should grasp the seasonal characteristics, such as the size of flour fertilizer, the amount of alkali released, the water temperature and quantity of flour, etc. All need to change with the seasons. Once again, grasping the navel is the key, so that the length, width and thickness are consistent, and the head is drawn in the middle of the navel to form a square. Finally, pay attention to baking. First, burn the stove with wood. After cooking, brush the cavity and oil it. The primer can only be attached to the furnace after it is evenly distributed. It's easy to say. It takes four hours to bake alone, and the heat must be even up and down, and the temperature is not easy to master. Either it is scrapped in the furnace, or it can't be peeled off and smashed into pieces, so it is also called "Kung Fu Crisp".
The crispy taste is really good. Look at the appearance, the upper sesame seeds are full and crystal clear. Layer upon layer in the body, as thin as cicada's wings, crisp but not hard, soft but not sticky, instant in the mouth, sweet and pleasant. Ok, the square cake will break when it hits the ground one foot. It's bright and crisp, which is hard to describe in words. Because of this, this dish is not only influential in Yangzhou, but also often talked about by overseas Chinese. Some people even made it into a jingle saying: it looks like a toad, and its name is crisp; Give gifts and products to relatives and friends; Popular, both sweet and fragrant; Snap your fingers and you will have a strong sense of hierarchy. Jiangdu specialty enjoys a high reputation.