What are the specialties of Yangjiang?

1, Yangjiang specialty Douchi, is a traditional fermented bean product in China. In ancient times, Douchi was called "secluded" or "addicted". The earliest record can be found in Liu Xi's Interpretation of Famous Foods in the Han Dynasty, which praised Douchi as "the sum of five flavors must exist". There is also a record of "making black beans" in the Book of Songs in the 2nd-5th century. The ancients not only used lobster sauce for seasoning, but also used it as medicine, and attached great importance to it.

2. Amomum villosum is a specialty of Yang Chun, Guangdong Province, and a symbolic product of China's national geography. The fruit is oval or ovoid, the triangle is not obvious, and there are dense spines; The skin is thin and soft, the fruit surface is brown, and the seeds are rich in volatile oil. It has the quality characteristics of "full and firm, rich in flavor, sweet and sour, spicy and salty".

3. Yangjiang Yellow-maned Goose is a special product of Yangjiang City, Guangdong Province, and a symbolic product of chinese national geography. Yangjiang has raised geese for more than 500 years. The yellow-maned goose is named after the brownish-yellow feather belt from the top of the head to the back of the neck, which looks like a horse's mane. Chen Yuxin, a famous waterfowl expert, described its performance characteristics in the book Waterfowl in China: early maturity, easy fattening, tender meat and delicious taste.

4. Yangjiang Jiangchi is a specialty of Yangjiang City, Guangdong Province, and a landmark product of chinese national geography. Yangjiang Jiangchi is black, oily and shiny, with loose meat, strong sauce flavor and long aftertaste.

5. Mashuiju, named after its production in Mashui Town, Yang Chun City, is a traditional famous fruit in Yang Chun, Guangdong Province, with beautiful appearance, bright color, thin skin, slag, few stones, sweet juice and rich fragrance. The excellent quality of citrus grandis is mainly due to its special producing area.

All three producing areas are deposits along the banks of Yang Mo River. The semi-sandy soil layer is several meters deep, and the soil plastid is delicate, soft and fertile. Coupled with the unique cultivation methods, it has produced the famous "Mashuiju" at home and abroad.