What are the specialties of Baiyangdian?

Question 1: What are the specialties of Baiyangdian? Mango seeds, chicken heads, and water chestnuts.

Let’s talk about Mangzi first. That is the fruit of the aquatic weed "pimp". The leather strips can be processed into livestock feed, and the mango rice is a good product for people to taste game. Mango rice is black and slender. After being ground into flour, it is mixed with cornmeal to make steamed buns. It has a fragrant taste. Some of the miso seeds that were too late to be harvested fell into the water and were eaten by fish. The leather strips also have a special purpose. After being split into strands, they are very tough and can be used to pierce fish, even fish weighing more than ten kilograms will not break. Therefore, falconers specially use it to strangle the osprey's neck, which will not hurt the eagle and can be easily untied. It is said that Baiyangdian did not have aquatic plants such as pith, but some migratory birds like to live in pip fields when they spend the winter in the south. Therefore, the birds agreed with each other that when they return to the north from the south in spring, they will peck some pip seeds. Then it will be discharged with black manure in the north. In this way, many seeds sprouted and grew, and eventually the pith grass took root in the north, some scattered and some in patches. This matter seems to be somewhat legendary, but in fact, it makes sense from the perspective of agricultural science.

Let’s talk about chicken head rice, its scientific name is Gorgon Shi. Gorgon is the chicken head; Gorgon fruit is the fruit of the chicken head, that is, chicken head rice. Chicken heads sprout out of water in late spring and early summer, and the stems, leaves, and chicken heads are all covered with thorns. A chicken head can contain many particles. After harvesting in autumn, the chicken scalp and thorns are removed, and the rice is peeled and dried in the sun. The rice is round and dark white in color. When Baiyangdian people cook Laba porridge, they often add chicken head rice. After cooking, Laba porridge is fragrant, sticky and extremely delicious. Among them, the chicken head rice tastes "boney" and chewy, and also has the slightest hint of watery fragrance. After eating, there is a lingering fragrance in your mouth. Baiyangdian locals also have a special way of eating. Put the dried whole chicken head in the firewood and grill it. The skin and thorns are burned off, and the ashes are dusted off. The chicken head rice is also cooked, and it tastes crispy and crispy. Fragrant and full of picnic flavor.

The water chestnuts from Baiyangdian are small, thin-skinned and fragrant. Water chestnut grows leaves in April and floats on the water; it blooms in June and is silvery. The flowers are small but bloom brightly. The white flowers are set off by green leaves bordered with purple, which often attracts tourists to look back. As soon as June enters, tender water chestnuts begin to grow under the leaves of water chestnut (called water chestnut brand in Baiyangdian), hiding under the leaves. In July, the water chestnuts mature, and in August, the water chestnuts begin to fall off. This is what the Baiyangdian proverb calls "seven water chestnuts and eight falls".

There are three ways to eat water chestnuts. One is to pick tender water chestnuts, which takes place around June. At that time, the water chestnuts were wrapped in a green coat, and you could pick them by opening the water chestnut brand. The tip of the water chestnut is very soft, and the skin of the water chestnut is very thin. You can peel it off with a gentle peel. The water chestnut meat inside is white and tender. When you put it in your mouth, it is so tender that it almost melts as soon as you press the tongue. There is absolutely no residue, and the mouth is full of clean water. sweet. Just imagine, on a hot summer day, you can ride in a flat boat with lotus leaves on your head, pick a few tender water chestnuts, and eat them while peeling them, which will stimulate body fluids and quench thirst. With the gentle breeze from the lake, you will feel very comfortable. The second method of eating is to pick the water chestnuts after they are mature, remove the skin, and cook them with the hard shell. After it cools down, put it in your mouth, bite it with your teeth, and squeeze out the water chestnut meat from the top of the water chestnut. At this time, the sweetness of the tender water chestnut is gone, but it has a little more fragrance. That kind of water chestnut fragrance is definitely not as "greasy" as fish meat, but has a refreshing fragrance that fills your mouth. The third method of eating is to dry the water chestnuts in the sun, and the water chestnuts will become more solid. Cut them with scissors and peel out the water chestnut rice, which is often used to make eight-treasure porridge. This requires slow cooking until the water chestnut rice blooms.

Tea-grained Songhua Eggs

Tea-grained Songhua Eggs, also known as preserved eggs, are one of the famous specialty products of Baiyangdian.

The eggs are produced by free-range ducks and are made using traditional techniques and new scientific formulas.

The main features of Baiyangdian Tea Pattern Songhua Eggs are bright color, delicious taste and clear tea pattern. After cutting, the pine flowers appear in four circles: dark green, black, light brown, and dark brown. It can be used to make dishes such as cold salad, tofu and pine flower, and pine flower porridge.

Pickled eggs with red hearts

Pickled eggs with red hearts, also known as pickled green fruits, are mainly made from eggs produced by free-range ducks.

The best time to pickle eggs is from early March to November every year. At this time of year, there are more small fish, shrimps and aquatic plants in the lake. Ducks will lay more red eggs after eating live food.

The characteristics of the old pickled egg with a red heart are the red heart, oil dripping out after cutting, and the yolk and egg blue, with clear red and white. It tastes good, neither salty nor bland, and is suitable as an accompaniment to wine and food.

Braised Wild Duck

Baiyangdian Braised Wild Duck is a domestically raised wild duck species.

When braised, the traditional secret recipe is used and braised at high temperature. The meat tastes fresh and tender, moist but not greasy. Because wild ducks are raised with small fish, shrimp, aquatic plants, etc., they are rich in calcium, phosphorus, iron and other trace elements. After consumption, it has the health-care effects of nourishing the eyes, clearing the mind, removing toxins, and strengthening the body.

River

Crab

Baiyangdian river crab is large and thick-meaty, delicious and nutritious, and has long been famous.

Baiyangdian river crabs spawn in seawater,...>>

Question 2: What are the famous specialties of Baiyangdian? Baiyangdian salted duck eggs, preserved eggs, smoked fish, double Yellow duck eggs

Question 3: What are the special snacks in Baiyangdian? The special snacks in Baiyangdian are concentrated in Xiaonan Street, Anxin County. The small restaurants nearby are very good at cooking, and the Baiyangdian specialties are very delicious.

Question 4: What specialties are there in Baiyangdian? What are the beautiful scenery? Lotus pods, water chestnuts, salted duck eggs, especially wild goose egg carcasses are delicious. Baiyangdian is best visited by boat. There are Lotus Grand View Garden, Gazi Village, etc. You’ll know once you go there.

Question 5: Where are the specialties of Baiyangdian sold in good attractions, on the pier, they are all good, and the storefronts in the county are also good, the location is good

Question 6: What specialties are there in Baiyangdian? Food: Mango seeds, chicken heads, and water chestnuts.

Let’s talk about Mangzi first. That is the fruit of the aquatic weed "pimp". The leather strips can be processed into livestock feed, and the mango rice is a good product for people to taste game. Mango rice is black and slender. After being ground into flour, it is mixed with cornmeal to make steamed buns. It has a fragrant taste. Some of the miso seeds that were too late to be harvested fell into the water and were eaten by fish. The leather strips also have a special purpose. After being split into strands, they are very tough and can be used to pierce fish, even fish weighing more than ten kilograms will not break. Therefore, falconers specifically use it to strangle the osprey's neck, which does not hurt the eagle and is easy to untie. It is said that Baiyangdian did not have aquatic plants such as pith, but some migratory birds like to live in pip fields when they spend the winter in the south. Therefore, the birds agreed with each other that when they return to the north from the south in spring, they will peck some pip seeds. Then it will be discharged with black manure in the north. In this way, many seeds sprouted and grew, and eventually the pith grass took root in the north, some scattered and some in patches. This matter seems to be somewhat legendary, but in fact, it makes sense from the perspective of agricultural science.

Let’s talk about chicken head rice, its scientific name is Gorgon Shi. Gorgon is the chicken head; Gorgon fruit is the fruit of the chicken head, that is, chicken head rice. Chicken heads sprout out of water in late spring and early summer, and the stems, leaves, and chicken heads are all covered with thorns. A chicken head can contain many particles. After harvesting in autumn, the chicken scalp and thorns are removed, and the rice is peeled and dried in the sun. The rice is round and dark white in color. When Baiyangdian people cook Laba porridge, they often add chicken head rice. After cooking, Laba porridge is fragrant, sticky and extremely delicious. Among them, the chicken head rice tastes "boney" and chewy, and also has the slightest hint of watery fragrance. After eating, there is a lingering fragrance in your mouth. Baiyangdian locals also have a special way of eating. Put the dried whole chicken head in the firewood and grill it. The skin and thorns are burned off. After dusting off the ashes, the chicken head rice is also cooked. It tastes crispy and crispy. Fragrant and full of picnic flavor.

The water chestnuts from Baiyangdian are small, thin-skinned and fragrant. Water chestnut grows leaves in April and floats on the water; it blooms in June and is silvery. The flowers are small but bloom brightly. The white flowers are set off by green leaves bordered with purple, which often attracts tourists to look back. As soon as June enters, tender water chestnuts begin to grow under the leaves of water chestnut (called water chestnut brand in Baiyangdian), hiding under the leaves. In July, the water chestnuts mature, and in August, the water chestnuts begin to fall off. This is what the Baiyangdian proverb calls "seven water chestnuts and eight falls".

There are three ways to eat water chestnuts. One is to pick tender water chestnuts, which takes place around June. At that time, the water chestnuts were wrapped in a green coat, and you could pick them by opening the water chestnut brand. The tip of the water chestnut is very soft, and the skin of the water chestnut is very thin. You can peel it off with a gentle peel. The water chestnut meat inside is white and tender. When you put it in your mouth, it is so tender that it almost melts with the pressure of your tongue. There is absolutely no residue, and the mouth is full of clean water. sweet. Just imagine, on a hot summer day, you can ride in a small boat with lotus leaves on your head, pick a few tender water chestnuts, and eat them while peeling them, which will stimulate body fluids and quench thirst. With the gentle breeze from the lake, you will feel very comfortable. The second method of eating is to pick the water chestnuts after they are mature, remove the skin, and cook them with the hard shell. After it cools down, put it in your mouth, bite it with your teeth, and squeeze out the water chestnut meat from the top of the water chestnut. At this time, the sweetness of the tender water chestnut is gone, but it has a little more fragrance.

That kind of water chestnut fragrance is definitely not as "greasy" as fish meat, but has a refreshing fragrance that fills your mouth. The third method of eating is to dry the water chestnuts in the sun, and the water chestnuts will become more solid. Cut them with scissors and peel out the water chestnut rice, which is often used to make eight-treasure porridge. This requires slow cooking until the water chestnut rice blooms.

Tea-grained Songhua Eggs

Tea-grained Songhua Eggs, also known as preserved eggs, are one of the famous specialty products of Baiyangdian.

The eggs are produced by free-range ducks and are made using traditional techniques and new scientific formulas.

The main features of Baiyangdian tea pattern preserved eggs are bright color, delicious taste and clear tea pattern. After cutting, the pine flowers appear in four circles: dark green, black, light brown, and dark brown. It can be used to make dishes such as cold salad, tofu and pineapple porridge, and pineapple porridge.

Pickled Eggs with Red Hearts

Pickled Eggs with Red Hearts, also known as Pickled Green Fruits, are mainly made from eggs produced by free-range ducks.

The best time to pickle eggs is from early March to November every year. At this time of year, there are more small fish, shrimps and aquatic plants in the lake. Ducks will lay more red eggs after eating live food.

The characteristics of the old pickled egg with a red heart are the red heart, oil dripping out after cutting, and the yolk and egg blue, with clear red and white. It tastes good, neither salty nor bland, and is suitable as an accompaniment to wine and food.

Braised Wild Duck

Baiyangdian Braised Wild Duck is a domestically raised wild duck species.

When braised, the traditional secret recipe is used and braised at high temperature. The meat tastes fresh and tender, moist but not greasy. Because wild ducks are raised with small fish, shrimp, aquatic plants, etc., they are rich in calcium, phosphorus, iron and other trace elements. After consumption, it has the health-care effects of nourishing the eyes, clearing the mind, removing toxins, and strengthening the body.

River

Crab

Baiyangdian river crab is large and thick-meaty, delicious and nutritious, and has long been famous.

Baiyangdian river crabs spawn in seawater and live in freshwater. Hatching occurs in March and April, June... >>

Question 7: What are the special dishes of Baiyangdian? The specialties include boiling small fish on pancakes, stewing miscellaneous fish, crispy crucian carp, and fish.

Question 8: What are the specialties of Baoding, Hebei? 1.. Baoding Three Treasures: Iron Balls, Noodle Sauce, Chun Bu Lao 2, Gaobeidian Tofu Shreds 3, Mancheng Strawberries 4, Baoding Donkey Meat Fire 5, Majia Old Chicken Shop*** Braised Chicken 6, Baiyangdian Duck Eggs 7, Fuping jujube 8, Mancheng snow peach 9, Mancheng big persimmon

Question 9: What are the three treasures of Baiyangdian? The three treasures of Baiyangdian: lotus seeds, chicken heads, and pith grass. There are also: lotus seeds, chicken heads, The Story of Lao Water chestnut

In fact, these are all Baiyangdian local specialties. Lotus seeds, needless to say. There are many lotus flowers in Baiyangdian, and a lot of lotus seeds are harvested every year; Chicken Head, Gorgon is actually the common name of Baiyangdian, because it looks like a chicken head when it blooms. Pipiaocao is an aquatic weed in Baiyangdian, which can be processed into livestock feed. The fruit of "Pipiaocao" is called awnzimi. Mango rice is black and slender. After being ground into flour, it is mixed with cornmeal to make steamed buns. It has a fragrant taste. The water chestnuts from Baiyangdian are small, thin-skinned and fragrant, so they can be considered a treasure!

Before the Haihe River was cured, Baiyangdian suffered from waterlogging nine times in ten years. Whenever there was a flood and people were short of food, these Baiyangdian products helped the people survive the disaster in those years. This was life-saving food! Could it be a treasure?

Question 10: Are there any souvenirs worth buying in Baiyangdian? I just came back from there last night.

There are more reeds there, and any craftsmanship is related to this material, such as straw cushions, small round piers or small tables; there is also a kind of painting, set in a frame, which can be found everywhere. You'll know when you get there.

But I also want to talk about the food.

There are double yolk duck eggs and water chestnuts

There are lotus seeds, but the lotus seeds now are from last year. Yes, this year’s one hasn’t been released yet, but several of my colleagues bought it

There’s also lotus leaf tea.

As mentioned above, it is recommended to go to regular stores to buy.

I suggest you go see the lotus flowers with a SLR. They are very beautiful. I think the lotus flowers are the most beautiful in Baiyangdian.