What are the famous specialties in Yuen Long, Hong Kong? 1. Granny cake in Yuen Long: Granny cake made by a bakery in Yuen Long has a unique flavor and is the best cake in Hong Kong market. In the past, when there were no expressway and railways in Yuen Long, urban residents had to drive for two hours to get to Yuen Long. The best handwritten message for a trip to Yuen Long is the old lady's cake. Now Yuen Long has become an urban area, and cake shops have set up many chain stores in Causeway Bay, Mong Kok, Kowloon and Hong Kong Island.
2. Aconitum in Yuen Long: In the 1920s, villagers in Shenwan built dikes at the seaside to resist tides. These areas surrounded by dams are called "dams", which is the predecessor of fish ponds. In the 1930s, villagers near Shanbei Village began to build fish ponds, using rainwater to dilute the salt in the soil in the ponds, making the pond water suitable for raising all kinds of fish. Deep Bay has been the main source of freshwater fish in Hong Kong for decades. Until 1980s, aquaculture continued to develop. Among the local freshwater fish, Long Yuan Aconitum accounts for about 40~50%. [2] At the peak, 20,000 aconite fish are produced every day. Aconitum is mainly produced in fresh water interchange in Yuxian County. The traditional way of fish farming in Yuen Long is to catch wild young aconite at the seaside every year and then raise it in a fish pond. However, there are fewer and fewer kusnezoff monkshood fry in local waters, many of which come from mainland China and Taiwan Province Province. However, the value-added aconite in Yuen Long can remain fat, with a sweet and delicious piece of butter on its back.
3. Silk seedlings in Yuen Long: Yuen Long used to be a plain with fish ponds everywhere. The land is particularly fertile, and the quality of silk seedlings planted is the highest in Hong Kong. Jintian area is a rice-rich area in the south of China, with paddy fields everywhere. Rice produced in Hong Kong is not only sold domestically, but also exported. "Silk Miao in Yuen Long" symbolizes the glorious years of local rice. It is said that the silk seedlings in Yuen Long are characterized by fine particles, young body and particularly soft and slippery entrance. But by the late 1960s, some indigenous people who cultivated rice for a living had emigrated, and the older generation could no longer farm, and the younger generation was unwilling to farm, so the silk seedlings in Yuen Long became famous. Silk seedlings in Yuen Long have disappeared in Hong Kong for more than 40 years. However, in recent years, some cultivated land in Langgu, Yuen Long has tried to grow rice again, and the crop harvest has gradually become larger and more mature. Under the signboard of "local rice", the annual output of silk seedlings propagated in Yuen Long is less than two tons, which is very popular.
4. Liufushan oysters: Liufushan is located in the west of Yuen Long, near the sea. Because the current is close to the Pearl River Estuary and at the junction of salt and fresh water, the sea around Liufu Mountain is suitable for oyster growth, so the residents of Liufu Mountain have been raising oysters for at least 200 years. Since the government developed land in the early 1960s, Liu Fushan's transportation is very convenient. At that time, the oyster industry was still booming, and August to September was the harvest season of the oyster industry every year. During holidays, many people travel to the New Territories and enjoy the rural scenery along the way. In the heyday of Liu Fushan in the 1970s and 1980s, more and more restaurants opened, and the oysters produced at that time were really fat and delicious. Because only oysters caught in the deep sea can be eaten raw, and the Liufushan oysters are cultured in shallow water, and the water quality is always not very clean. Therefore, oysters eaten in the seafood restaurant in Liufushan area will be cooked before serving, so they are called oysters because they are different from oysters. With the development of economy, Liu Fushan's oyster farm has become the history of Hong Kong, because serious seawater pollution has made it impossible to produce oysters in Liu Fushan. At present, all the oysters eaten in the nearby seafood restaurant are locally produced.
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