What are the specialties of Rugao?

Thousands of years ago, Rugao people began to grow radishes. According to legend, during the Taihe period of the Tang Dynasty (827-836 AD), monks in Dinghui Temple in Rugao used their own white radish as a tribute, but white radish was called radish seed. Later, with the delay of time, the cultivation of radish was also popularized in Rugao. "Rugao County Records" (compiled in the light years of the Qing Dynasty, AD 1750) records: "Radish, there are two kinds of radish, red and white, which can be planted in all seasons. Only the last stage is good, and armor can be used for food. Those born in sand are sweet and crisp, and those born in barren soil are hard and spicy. " At present, people mainly grow white radishes, and carrots are rarely planted.

Rugao is located in the Shanghai metropolitan area in the Yangtze River Delta, bordering the Yellow Sea in the east and the Yangtze River in the south. Excellent climatic conditions and sandy soil are suitable for radish planting. Nowadays, "Rugao Radish" is famous at home and abroad for its thin skin, tender meat, juicy taste, less lignin and no residue in chewing. Proverbs such as "Radish is loud and crisp, and you can live for hundreds of years after eating it" and "Pears in Laiyang and apples in Yantai are not as good as radish skins in Rugao" have long spread with Rugao radish. Rugao yellow chicken

Rugao yellow chicken is an excellent breed with a long history in the local area. Because of its "yellow mouth, yellow feet and yellow hair", the masses used to call it "three yellow chickens". As early as the Jiaqing Jiazi period in the Qing Dynasty (AD 1840), it was recorded in Rugao County Records that "chickens are constant livestock", and the varieties are "flower chickens, roe chickens" and so on. "roe chicken" refers to a yellow chicken with feathers like roe. This shows that Rugao people have long regarded yellow chickens as "livestock". In fact, Rugao Yellow Chicken is not covered with yellow, but there are still obvious black feathers on its neck, wings and tail, forming its unique characteristics. This kind of chicken head is small, like a snake head, with round eyes, a single crown and flowers in the earlobe; Look at the feathers, the skin is yellow; Both chest muscles and leg muscles are well developed, because their feathers are close to each other and their bodies are exquisite and handsome. Rugao yellow chicken belongs to both egg and meat type. Small and medium-sized, active and good at foraging; Strong adaptability and resistance to extensive feeding. The egg production is large, generally about 180. This kind of chicken skin is thin, tender and delicious. Cooking can be braised, cold-cut, stewed, stuffy fried, roasted, slipped, fried and roasted, so it is also called "a chicken". Today, there is still a famous dish of "killing three yellow chickens alive" at the banquet in Shanghai. Since the founding of the People's Republic of China, Rugao yellow chicken production has been further developed. After the establishment of Rugao Yellow Chicken Seed Farm 1976, scientific research work such as purification and rejuvenation was strengthened. After ten years and four generations of family breeding, the appearance characteristics of this kind of chicken are more consistent and the fineness is further improved. Nowadays, the distribution of chickens is constantly expanding, and the number of chickens is doubled, which is the dominant variety in Rugao chicken industry. Every year, it produces tens of millions of kilograms of fresh eggs and provides millions of commercial chickens, which sell well in Hong Kong, Macao, Guangzhou, Shanghai, Nanjing, Jiangsu, Wuxi, Changzhou and other large and medium-sized cities in the south of the Yangtze River. It is widely rumored that "a million roosters cross the Yangtze River". Rugao ham

Rugao ham production began in the early years of Xianfeng in the Qing Dynasty (A.D. 185 1), and won the Honolulu Expo Award and "Nanyang Missionary Association" in the late Qing Dynasty. Rugao ham, Zhejiang Jinhua ham and Yunnan Xuanwei ham are the three famous legs in China. Rugao is called "North Leg" because it is located in the north.

Rugao ham has thin skin and claws, looks like a pipa, is red as fire and has a unique flavor. It is famous at home and abroad for its color, fragrance, taste, shape and "four wonders". It can be stored all year round. Cooking can be steaming, boiling, stewing, simmering, frying, stewing and burning. Generally, stew is better. In the production, excellent pigs with thin skin and tender meat raised in Rugao and Hai 'an are selected as raw materials. Pig legs are also carefully selected according to certain specifications, with appropriate weight and full leg muscles, and are finely processed through multiple processes. Since 1982, it has been continuously rated as a famous and special product of the Ministry of Commerce. Rugao sausage

Rugao sausage has a long history and is one of the famous varieties in China. Its production began in Tongzhi period of Qing Dynasty, with a history of 100 years. In the late Qing Dynasty, he won the second prize of "Nanyang Persuasion Society". It can be compared with "Cantonese" sausage, and is called "Shi Ru" sausage. Rugao Meat Factory inherits and develops traditional techniques, carefully develops new recipes, and its product quality enjoys a good reputation at home and abroad. The "Rugao brand" sausage produced by us has been continuously rated as a famous and excellent product by the Ministry of Commerce since 1982, won the National Quality Silver Award by 1985, won the Gold Award by China Food Expo by 1988 and won the Gold Award by Hong Kong International Food Expo by 1992.

Rugao rousong

Rugao meat floss production was founded in 19 14, and was produced by Rugao Meat Joint Factory after the founding of the People's Republic of China. Rugao meat floss was originally a "Taicang style" meat floss. Due to the continuous improvement of production technology and the development of the best formula, it formed its own unique flavor. Since 1982, "Jinmei brand" meat floss has been continuously rated as a famous and excellent product of the Ministry of Commerce; 1985 was awarded the honorary gold medal by the Paris International Culinary Institute and the Tourism and Tourism Commission, which was the first gold medal for meat food in China. 1988 won the gold medal in the first China Food Expo. 1992 "Rugao brand" meat floss won the gold medal in Hong Kong International Food Expo.

Baipu dry tea

Baipu "Sanxiangzhai" dry tea (referred to as Baipu dry tea for short) has a history of more than 300 years and is a famous traditional local product in Rugao. "Baipu Tea Dried" is made of high-quality soybeans and various spices. It contains high-quality protein, vitamins B 1 and B2, calcium, phosphorus, iron and so on, which can be easily digested by human body. It also contains unsaturated fatty acids lacking in animal food, which can make up for the defects of animal dishes and is extremely beneficial to supplement human body and nutrition. Dry tea is delicious, fragrant, tough, beautiful in color, square and fine, unique, economical and well-known, and deeply loved by the masses. Origin of "Sanxiangzhai": According to Rugao County Records, in 397, the first year of Longan, the Sima Dezong family of Jin 'an Emperor once set Baipu as "Grape County Land", which has a history of 1600 years. Baipu dry tea was first made in Kangxi period of Qing Dynasty. A Huzhou man named Tu opened a dried bean curd shop in Baipu North Street. The store number is Sanxiangzhai, also known as Tu Sanxiang. Baipu North Street is the main artery of north-south traffic, with many shops, such as oil cake grain shop, Beijing goods shop, hookah warehouse, various restaurants, dim sum shops, fish shops, teahouses and so on. Because it is similar to brown and is a famous tea, it is named dry tea. In the Bingzi year of Kangxi (the thirty-fifth year of Kangxi, namely 1696), the dry tea produced in Tusanxiang was famous for its exquisite processing technology, exquisite materials, soft and tough entrance and delicious taste. It is considered to be excellent in color, aroma and taste. Dry tea is stamped with the store number, which is very distinctive and is known as Baipu stunt. When Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River, local officials specially chose "Sanxiangzhai" dry tea as a tribute and invited the emperor to taste it. After tasting it, Ganlong was very pleased. After listening to the introduction of the exclusive operation of the store, he wrote the inscription "This is the only one" and praised it. Tu was ecstatic about this imperial pen, and made it into a gold plaque and hung it in the shop. He is proud of his unique imperial pen, and the "Sanxiangzhai" dry tea is famous all over the country. Later, the business of "Sanxiangzhai" tea dry shop became more prosperous. Dong Tang started in Rugao. According to the Records of Chongchuan Literature in Gengyin Year of Daoguang in Qing Dynasty, "Dong Tang made it for Dong Xiaowan, the concubine of the Nester. When I didn't return to the nest, I sent this candy from Qinhuai to the nest, so I have been posting Dong sugar since Qin. " Wu Ming, Mao Bijiang and Dong Xiaowan retired from Rugao Water Painting Garden. Celebrities at home and abroad often gather in the garden, singing poems and drinking. Xiaowan's crispy candy is delicious and praised by customers. Therefore, it has become a famous brand product of this city with a history of more than 300 years.

Shuiminglou brand winter candy produced by Rugao Food Factory inherits the traditional technology and is made of the above white sugar, pure caramel, shelled sesame and so on. Crisp and sweet, pure in taste, and fragrant in teeth and cheeks. 1985 won the quality product certificate of Jiangsu province. At present, the sales volume reaches hundreds of thousands of boxes.

Lin Zichao Pastry Lin Zichao Pastry was founded in Renzi Year of Yongzheng in Qing Dynasty (A.D. 1732) and has a history of more than 200 years. It is a specialty of Jiangsu and a famous spot in northern Jiangsu, which is famous in the north and south of the country. This paper introduces the book Jiangsu Famous Cuisine.

Lin Zichao's cakes are made of high-quality glutinous rice and japonica rice with white sugar, Jin Guihua, pine nuts and shredded red and green melons. They are made into round cakes with lotus leaves as the bottom, finely cut and steamed with water. When it comes out of the cage, it won't stick to your hand, and its elasticity is like a sponge. There are rice fragrance, Gui Xiang fragrance and lotus fragrance, which are refreshing, fragrant but not turbid, sweet but not greasy, soft and refreshing, and pure in taste. It is not only a delicious snack, but also a good gift for relatives and friends.

In addition, Rugao's famous dishes are: the "crystal food hoof" that has been circulated since the Ming and Qing Dynasties; Dong rou (also known as Hu pao rou) created by Dong Xiaowan; "Crab fish balls" shaped like pigeon eggs, white as jade and yellow as gold; "Rugao Sanzui" with crab, sturgeon and sea clam as raw materials; "Five-kernel steamed bread" stuffed with pine nuts, melon seeds, walnuts, sweet almonds and hazelnuts; Crab, meat and bamboo shoots are all stuffed with "Rugao soup packets" that must be eaten with spoons. Famous wines: Shuiminglou brand yellow rice wine and Chen Yuanjiu produced by Rugao Winery won the gold medal in the 5th Tokyo International Expo 1993, the silver prize and the bronze prize in the 1st China Instrument Expo 1998 respectively. Other foods include canned ham, canned mushroom slices and quick-frozen mushrooms produced by Rugao Food Canning Factory. Sesame bean paste, spicy sauce and five-flavor peanut butter produced by Rugao sauce and vinegar factory all won the title of high-quality products. ~ ~ At the corner of the pedestrian street! Just go north in Anding Square, west of the river!

It's called "Qilin Pavilion", where most of the products are Rugao specialties! I have been there once. I bought Dongtang: it's very good,