What are the specialties of Cao County?

Cao County specialties include Cao County asparagus, Cao County roast beef and so on.

I, Cao County asparagus

Cao County asparagus, Cao County, Heze City, Shandong Province, specialty, the national agricultural products geographical indications.

Cao County soil organic matter content, quick-acting phosphorus, quick-acting potassium content is relatively high, the soil water holding capacity of 60 to 80%, suitable for asparagus cultivation, Caoxian asparagus with the tip of the bamboo shoots do not open the loose, the surface is smooth, the meat white and tender and other specific qualities.

Water quality is clean and pollution-free within the distribution range of Caoxian asparagus, and irrigation conditions are good. The territory is crisscrossed with rivers. With nearly 700 millimeters of precipitation in a typical year, the soil holds 60 to 80% water, making it suitable for asparagus cultivation.

On February 12, 2018, the former Ministry of Agriculture of the People's Republic of China officially approved the registration and protection of "Caoxian Asparagus" as a geographical indication of agricultural products.

Two, Caoxian burnt beef

Caoxian burnt beef is one of the traditional food of Caoxian in Heze, Shandong Province, which has a long history of strict selection of materials, selecting the age of 1-2 years of the south-west Luxembourg yellow bulls as raw materials, plus a variety of seasonings and salt to be marinated, fine fire cooked and then cooled, and then cooked in small milled sesame oil, deep-fried, thus having the color, aroma, taste, flavor and taste of the food, which is very good. Thus, it has the advantages of color, aroma, taste, beauty, tender meat, rich flavor, cooked but not scattered.

Method of production: cut the beef into seven-two square. Put into the tank with salt marinated through. Then into the pot with medicinal materials cooked. Skim the oil out of the pot. Set the basket to cool through, add small milled sesame oil in a small pot, burned to six or seven into, into the boiled beef fried for about ten minutes, the finished beef was reddish-brown, salty and not greasy, the flavor is pure.