What are the specialties of Zhongjiang?

Zhongjiang has the following specialties and their description and processing technology! ! ! 1 Zhongjiang Huashi 2 Zhongjiang Cheshi 3 Zhongjiang Pomelo 4 The banks of Kaijiang River are famous for producing "Chrysanthemum Stone". According to textual research, Zhongjiang Huashi is the product of crustal changes. Hundreds of thousands of years ago, Sichuan Basin was an inland sea. Later, due to the crustal movement, some benthos were buried deep underground and turned into coral fossils, forming a grayish black and light brown pattern of Zhongjiang flower stone. Huashi is divided into "chess stone" and "aragonite". Aragonite is produced on the banks of Dongxi River at the foot of Xuanwu Mountain in the east of the city. According to the report, "According to legend, at the beginning, a stone was dug on the ground, shaped like a tortoise and a snake. "This Xuanwu God shows his spirit" said: "Today there are often aragonites, such as turtles, snakes, pines and cypresses, bamboos, flowers, figures and so on. Pickers should look for tools made of well-defined and rough materials after rain, such as desk paperweights. There is a myth in "The Old Records of Zhongjiang Chess": "Tang was naive, came from Nanyang, lived in Miaoshan, and often played with Erdaozi. "When the chess pieces were fished out of the river, they were given to the King of Shu and lost. Later, they got them in the stone plate in front of the Jade Bureau Cave, which naturally produced chess stones in Zhongjiang. "Daoguang County Records" said that "aragonite and chess stone have different origins, and now they are collectively called flower stones. A good aragonite mother is also rare today. Every family along the river outside the city can make chess stones. "People in the past dynasties picked Zhongjiang flower stones and carved them into vases, bracelets, rings, inkstones, paperweights, smoking utensils, stamps, etc. according to different stones, which were exquisite, elegant and unique, or carved into pearl frogs, brown turtles, swimming fish, dogs, sheep and horses according to natural patterns. Zhongjiang pomelo Zhongjiang pomelo is famous for its unique flavor. The fruit is large, the skin is thin, and the proportion of food is large. The pulp is milky white and yellowish, the texture is crisp and tender, the juice is delicious and nutritious. It has medicinal functions of relieving cough, resolving phlegm, regulating qi and relieving asthma. Zhongjiang pomelo planting has a long history, but in the long years, because ordinary farmers did not master the science and technology of fruit tree grafting management, the development was slow. Citrus Seed Selection 1975 Zhongjiang pomelo has surpassed the local common pomelo varieties in terms of early maturity, high yield, storability, stress resistance and other indicators, and has been attached importance by fruit tree experts and relevant departments, and has been listed as a key agricultural development project in our county. The Ministry of Forestry listed it as one of the 100 key scientific and technological projects to develop forest products during the Eighth Five-Year Plan period. 1986 was awarded the only perfect score for the quality of pomelo in the province. 1990 Deyang citrus appraisal meeting ranked first. 199 1 was rated as a high-quality fruit with the first meat quality and the second fruit shape by experts at the fruit judging meeting in the whole province. Zhongjiang vermicelli Zhongjiang vermicelli is a traditional famous product, with exquisite craftsmanship, rich nutrition, spleen and stomach. It has a long-standing reputation in and outside the province and sells well. Zhongjiang dried noodles, "the noodles are as thin as silk, eight or nine feet long, cut at both ends, and take the middle section, which is called waist noodles, also known as silver noodles." Both inside and outside the county seat are good, especially Tan Jia Street in Hexi. The color is white and sweet, and the food is smooth, thin and hollow, which can be called the five wonders of cleanliness, whiteness, cleanliness, dryness and fineness. "Zhongjiang vermicelli has a long history and is said to have been created by Shaoxing in the Southern Song Dynasty. It has been more than 800 years. Wang Langshan, a poet in the Qing Dynasty, wrote a poem "Zhongjiang shochu is on the river and signs all the way to Beijing", praising its best-selling trend. At present, more than 10 large-scale production enterprises have been formed, such as Zhong Shi vermicelli, Tianfu vermicelli and old workshop vermicelli, and their products sell well at home and abroad. Zhongjiang vermicelli was exhibited at the Canton Fair, which was well received by foreign businessmen and demanded orders in succession. 1986 was exhibited at Sichuan Food Expo, and merchants from various provinces and cities rushed to order. The order volume of only one merchant exceeds the total output of Zhongjiang County. Raw material formula: 50 kg of wheat flour (75 or 80 flour), 0.3-0.35 kg of clear oil, 0.35-0.7 kg of salt and 30 kg of clean water. Production method: 1. Kneading: Take the main ingredients and auxiliary materials according to the formula, and dissolve the salt in water. When the temperature is high, there is a little more salt and water. Put it in a bucket and mix well. You can slice it in 20 minutes. 2. Peeling: Take the dough out of the barrel, put it on the panel, knead it into squares, and cut it into about 10 strips. Rub it round, rub it with clear oil, put it in a bucket, cover it with film, and after about an hour, you can stretch the strip. 3. Brace: Take the brace out of the barrel, put it on the panel, rub it into a brace with a diameter of about 3 cm, connect all braces into a single cap, and put it on one end of the panel (when winding, put a little clear oil between each layer). Wait 7-8 minutes before pulling out the note. 4. Small strips: put 2-2.5 kilograms of flour (half flour and half starch) at the other end of the panel, rub the large strips on the panel into a diameter of about 1 cm, put them into a drum after powdering, apply a little oil to each layer, and then roll them from one side to the middle and from the middle to both sides, and repeat to. 5. Bamboo: First insert the "sheep's head" (a tool of Lamian Noodles) on the side of the barrel, and then insert two bamboo noodles on the "sheep's head". Take out a small strip with a thickness of 1 cm from the barrel and wind it around two bamboos. Once every three times, it should be stretched immediately, with a length of about 20 cm (it will not be stretched for a long time). Then immediately put it into the noodle groove and hang it (one noodle bamboo is placed on the edge of the noodle groove and the other noodle is hung in the groove). Every bamboo is spaced 1 cm, then covered with straw mats and sweated 1-2 hours. 6. Noodles: Take the sweaty noodles out and put them on the panel, shake them, sprinkle some powder, then insert the noodle bamboo hanging at the lower end of the noodle trough into the hole at the upper end of the noodle pile, gently stretch the noodles down to 40 cm, then separate them with powder once to avoid sticking together, then continue to stretch again, then separate and stretch again. 7. Noodles: Take the noodles out of the noodle groove and put them on the noodle rack on the ridge to dry. The method is as follow: when that middle surface of the noodle groove is lifted to the noodle rack, the noodle bamboo is insert into the second row of holes on the noodle rack, the other end of the noodle is stretched to about 160cm with both hands, and then the noodle bamboo at the low end is inserted into the nearby holes, and the above operations are repeated; After there are more than ten bamboos, stand them on the high stool, take them off and insert them into the holes in the third row. Repeat this until it is finished. After drying for an hour or two, the noodles turned white and broke when they stood up. Even if it is dried, it will be taken back and put on the panel immediately, ready to be cut and packaged. 8. Packaging and storage: Cut the noodles into 20cm long segments, each with 50g, with one end neat, labeled and stored in a dry and cool place. Zhongjiang vermicelli can be made into 10 varieties, such as monosodium glutamate vermicelli, egg white vermicelli, vermicelli with pearl sand and so on. Adding proper amount of other ingredients to dried noodles can make dried noodles with different flavors.