Traditional Culture Encyclopedia - Traditional festivals - Where is the specialty of Zheng 'an ice powder seed?
Where is the specialty of Zheng 'an ice powder seed?
Second, the historical origin and humanistic relationship Zheng 'an ice powder seeds are perennial or panicum miliaceum or lianas, which are widely distributed in ravines and valleys in Tu Ping, Liudu, Xieba, Shiping and other towns, including wild species and cultivated species. The local people have a traditional habit of cultivating ice powder seeds, which has a history of more than 400 years. In the long production and life, the local people found this kind of food, which tastes pure and cool after being processed into ice powder. It is a fine snack to quench thirst and cool off in summer, thus forming a unique ice powder snack in the county, which is widely favored by foodies and has attracted the attention of some experts and scholars in the Department of Food Science of Beijing Agricultural University. 1In July, 985, he reached an agreement with the former technical cadres of Zheng 'an Agricultural Bureau who went to Beijing Agricultural University to study ice powder seeds, and tried to replace agar through in-depth research, which attracted great attention of learners. After the technical cadres returned to the bureau, they organized four technical cadres to investigate the production of ice powder seeds in Tu Ping, Linxi, Lian Meng and Liaoyuan, and collected more than 0 copies of germplasm resources/kloc-0. However, due to personnel changes, this work has not been carried out in depth. Up to now, the masses are still in the form of self-cultivation and self-mining, and the existing sporadic planting area is 130 mu.
Third, the work of the local government Up to now, although people like to eat ice powder, the seeds of Zheng 'an ice powder are still planted and harvested by themselves, which has not attracted the attention of the local party Committee and government, so the characteristic industries have not played their due economic benefits.
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