What are the specialties in Cangzhou, Hebei?

Cangzhou, Hebei Province has golden jujube, Shi Ding sausage, Cangzhou winter vegetables, Wang Xian wine, Mitsui Shilixiang wine and so on. Cangzhou is named after its proximity to Bohai Sea. The city center is 20 km away from Tianjin and Beijing/KLOC-0 in the north and 220km away from Shijiazhuang in the southwest. Cangzhou has jurisdiction over 2 municipal districts, 4 county-level cities, 10 counties, Cangzhou Bohai New Area and Cangzhou Economic Development Zone.

Cangzhou specialty one: golden jujube

Cangzhou Jinsixiaozao is a special product of Cangzhou, which has the reputation of "the first county of China Jinsixiaozao", and Cangzhou Jinsixiaozao is also called Xihezao. Because the dried jujube is connected by gold thread when peeled off, the entrance is as sweet as honey and the appearance is like pearl, so it is called golden thread jujube.

Cangzhou golden jujube is regarded as a good nourishing product, which has the functions of nourishing the heart, moistening the lungs, harmonizing the spleen and strengthening the stomach, benefiting qi and promoting fluid production, nourishing blood and beautifying the face. On August 4, 2004, the former General Administration of Quality Supervision, Inspection and Quarantine approved "Cangzhou Golden Jujube" as a geographical product for protection.

Cangzhou specialty 2: Shi Ding sausage

Shi Ding sausage is a traditional dish in Cangzhou, which has a long history and originated in Yongzheng period of Qing Dynasty. It is a royal food. Shi Ding sausage is fragrant but not greasy, crisp but not hard, which has won the praise of leaders at all levels and celebrities from all walks of life.

Shi Ding sausages are mainly sold locally, but also exported to Tianjin, Beijing, Shijiazhuang, Nanjing and Xinjiang. From 65438 to 0956, the PLA troops stationed in Xinjiang hired Ding, an authentic descendant of sausage, to make sausages. Shi Ding sausage is also on the table of an important foreign guest banquet.

Cangzhou specialty 3: Cangzhou winter vegetables

Cangzhou winter cuisine is a specialty of Cangzhou, which has four flavors: fragrant, sweet, salty and spicy. Golden color, fragrant smell, slightly sweet in the mouth, slightly spicy in the salty, and high in nutritional value. Select local high-quality Chinese cabbage, remove leaves and roots, cut into small squares, add seasonings, and then naturally ferment.

As early as the Kangxi period of the Qing Dynasty, it was already famous at home and abroad. 1936, Cai Dong, Cangzhou, won the prize of high-quality products at the trade fair held in Paris.

Cangzhou Specialty 4: Wang Xian Wine

Xianwang wine has a long history, which has been more than 2 100 years. Originated from the secret recipe of Han Dynasty "Six Arts of Han pits". The wine presented to the king is mellow and moderate, soft but not light, and clear-headed. After liberation, public-private partnerships and local brewing workshops were merged into the name of township grain stations. 1979, xian county Grain Bureau integrated the workshops of grain stations, established a state-owned winery in Huaizhen, and produced "Xian Wang Chun" series liquor.

Cangzhou specialty five: Sanjing Shilixiang wine

Mitsui Shilixiang Liquor is a specialty of Cangzhou City. It has a long history and originated from the Qing Dynasty according to records.

Mitsui Shilixiang wine has a unique technology. In the production process, medium and high temperature Daqu is combined with pit mud fermentation. The thyme wine brewed by this technology is high but not strong, low but not few, long and clean, full and harmonious. After a hundred years' long-term constant-temperature storage, Mujiuhai and Yixing pottery altar are elegant and pleasant before drinking, smooth and memorable after drinking; It is precisely because of its unique characteristics of elegant fermented flavor, sweet, soft and refreshing, harmonious flavor and clean and long aftertaste that it has become a model of soft-flavored liquor.