Agaricus blazei Murill (agaricus blazei murill)

Agaricus blazei Murill, also known as Agaricus blazei Murill, is native to Brazil. Agaricus blazei Murill is an edible and medicinal fungus, which is rich in protein, sugar, fat, fiber, 18 amino acids and various mineral trace elements. Its tumor inhibition rate can reach 100%, which has magical effect on strengthening physique. Can develop a variety of health care products, known by the Japanese medical community as "the king of fungi", known as "the last food on earth."

Mara Gong Mi

"Spicy Gong Mi" has a long history. Malagu was called Goose Lake Township. In the early Qing Dynasty, the spicy white glutinous rice was sent to Beijing during the reign of Emperor Kangxi, and was deeply appreciated by the emperor, hence the name "Spicy Gong Mi".

Zhu Zhen LAN cha

"Double Green" brand Zhenzhulan scented tea series products reach 10, with more than 80 packaging specifications. Products sell well in more than 20 provinces and cities in China, and are exported to Japan, Russia and Argentina. Our products have successively won the Ministry and Provincial Gold Awards, Chongqing Famous Brand Products, 99 China International Agricultural Expo Famous Brand Products, Chongqing Consumers' Favorable Products and other awards.

Laoyingcha

It is a daily pure natural green drink, which has the functions of relieving summer heat, quenching thirst, regulating qi, invigorating spleen, regulating stomach and refreshing. It is a treasure for home travel and gifts to relatives and friends. Won the title of high-quality tea in the third national "China Cup" and the first prize of scientific and technological progress of township enterprises in Chongqing.

Pengjiang beef brisket

Produced by Chongqing Pengjiang Food Co., Ltd., the products have successively won provincial (city) national quality certificates, China Food Expo won the title of "China Quality Food", Chongqing Municipal Government named it "Consumer's Favorite Product" in 2000, and it was selected as a designated tourist commodity and "Consumer's Trusted Product" in 20001year, and was listed as a local famous product.

Braised beef and pickles

Also known as herbivorous silkworm and potato, it is a pollution-free local product and a rare natural green food in Wuling Mountain area. It was rated as the designated tourist commodity and "consumer trusted commodity" in 200 1 year. Qianjiang Native Product-Spicy Gong Mi Spicy Gong Mi "Spicy Gong Mi" has a long history, and spicy is called Ehu Township in ancient times. In the early Qing Dynasty, the spicy white glutinous rice was sent to Beijing during the reign of Emperor Kangxi, and was deeply appreciated by the emperor, hence the name "Spicy Gong Mi". Laoying tea, a specialty of Qianjiang, is a daily pure natural green drink, which can relieve summer heat, quench thirst, regulate qi, strengthen spleen and regulate stomach. It is a treasure for home travel and gifts to relatives and friends. Won the title of high-quality tea in the third national "China Cup" and the first prize of scientific and technological progress of township enterprises in Chongqing. Qianjiang local products-ground beef and pickles, also known as herbivorous silkworms and Baota vegetables, are absolutely pollution-free local products in Wuling Mountain area and are rare natural green foods. 200 1 was selected as the designated tourist commodity and "consumer trusted commodity". Wuling Shanzhen, a specialty of Qianjiang, is a natural wild plant and a wild fungus for people to eat and use. Natural wild mushrooms have the characteristics of no pollution, rich nutrition and high medicinal value, and combine the advantages of modern natural food. Wild mushrooms in Wuling Mountain grow in deep forests, which are pollution-free and pure natural. Every wild mushroom is rich in protein, vitamins, minerals, trace elements and various amino acids. When eating, it can be used as a snack of hot pot, stir-fry and mushroom soup. The soup is fresh and fragrant, pure and delicious, warm but not dry, and extremely rich in nutrition. It is really delicious in a fine soup and dish, comparable to ordinary vegetables and fish, and it is a delicious green and healthy food suitable for people to eat all year round. Qianjiang specialty Qianjiang specialty-mala Tang mixed with hot and sour noodles, Chili noodles, fermented bean curd, fried soybeans, coriander, onion, mustard tuber, lobster sauce, etc. , made with sour soup. Whether it is spicy or sour, the taste is partial. Qianjiang specialty, also known as Houttuynia cordata, is a kind of grass root with special smell. It is difficult for most foreigners to swallow, but it is a good dish on the table of Qianjiang people. Qianjiang specialty-the soup pot is mainly made of one dish, supplemented by several dishes, cooked together, made of a large amount of soup, placed on a slow fire, cooked while eating, and cooked with side dishes as needed. There are spicy, hot and sour, light and other flavors. Qianjiang specialty-stew pot Stir-fry the dishes in the pot, add a little soup to make a stew pot, put it on a slow fire, and cook while eating. You can iron the vegetables in the pot as needed. It is characterized by more oil and less soup, and its taste is partial. One of the most famous stews is Qianjiang chicken offal. Qianjiang chicken offal: Qianjiang chicken offal is a specialty of Qianjiang. When cooking, first take Qianjiang special kimchi (mainly sour ginger and sour pepper) twice as much as Qianjiang chicken offal, fry it in hot oil for about 2 minutes, then pour the washed viscera into the pot and fry it, then add a little soup to make a stew pot, add potatoes and coriander, and put it on slow fire. You can add all kinds of side dishes to the pot when cooking. Wuling delicacies, a specialty of Qianjiang, are made of hundreds of rare fungi, such as Morchella, Tricholoma matsutake, chanterelle and September incense, which are unique to Wuling Mountain area. It is carefully made according to the traditional skills of Tujia and Miao people combined with modern scientific means, and appears in the form of soup pot by steaming, stewing and stewing. The diet is warm but not dry, and the nutrition is extremely rich. Wuling Mountain is known as the "Green Botanical Garden" with abundant sunshine, distinct seasons, abundant rainfall and lush vegetation. In this rare green kingdom that is not polluted by industry in the world, there are not only many wild fungi, but also rich in nutrients, mineral trace elements, amino acids and vitamins. Wuling mountain delicacies, with the beauty of "Oriental magic soup", are a soup made by blending wild natural mountain mushrooms with black-bone chicken and dozens of kinds of mushroom powder. The soup is delicious, fresh and refreshing, which makes people unforgettable for a long time and becomes the "best" of green food. Eating Wuling delicacies often can also improve human immunity, activate tumor cells, open human functional system, and achieve the effect of prolonging life, so some people call it "forest medicine". Wuling snacks were rated as "China Famous Snacks" at the 4th China Food Festival. Qianjiang specialty-Miao sour soup fish, sour soup meat, sour soup vegetables and other Miao sour soup fish series foods, all use sour soup as raw materials. "Sour soup" is a kind of biologically cultivated sour water, which is boiled in a pot and becomes sour soup. Cooking with it is called sour soup, and cooking fish is called sour soup fish. Fish in sour soup has become a famous dish. Its practice is to add water and salt to the sour soup to boil, take fresh fish, remove bile and put it in the sour soup to cook. The fresh meat soup is delicious and delicious, which greatly increases people's appetite. Top student, a specialty of Qianjiang, is made of high-quality rice and pig blood. It is blood red, elastic, soft and sweet. Qianjiang-Ma Yuan's specialty is to make stuffing with glutinous rice bread and stir-fry with white sesame until it is brown-red. It is characterized by crispy outside and soft waxy inside, hollow and sweet taste. The specialty of Qianjiang —— Twice Dam glutinous rice, with "sand-washing stuffing" in the middle and white sugar, sesame noodles, honey osmanthus and soybeans on the surface. Features a variety of shapes, sweet and waxy. Qianjiang's specialty-oil mash is made into mash blank, put into an oil pan, and added with sesame seeds, orange cakes, walnuts, crispy peanuts, candied dates and sugar. , and then put it in boiling water to boil. Characterized by sweet but not greasy mouth, very rich in nutrition. Blood tofu is a specialty of Qianjiang, mainly made of pig blood and tofu. First, pound fresh tofu into bean curd, then pour a proper amount of fresh pig blood into bean curd, and stir it evenly. Then, mix a proper amount of pepper powder, Chili powder, onion and garlic with cooked diced meat, splash a proper amount of salt water, stir it evenly, knead it into steamed bread-sized blood bean curd blanks one by one, put them in a bamboo sieve, and hang them on a fire resistance to dry. You can cut it into shredded tofu and sliced tofu when you eat it. Can only be fried, not boiled. When frying, the fire should be strong and the time should be short. Just turn it over in the pot and scoop it up. It is characterized by fresh and tender color, rich aroma, delicious taste and rich nutrition. Tujia Camellia oleifera, a specialty of Qianjiang, can be divided into corn tea, rice tea, soybean tea, Baba tea, glutinous rice tea and glutinous rice tea according to its seasoning. The production method of camellia oleifera is as follows: firstly, making black rice, frying dried glutinous rice until crisp, scooping it up and putting it into a big bowl, then boiling the water with tea leaves, putting the boiled seasoning into the bowl after the water boils, scooping up the tea leaves with a filter tea ware (a bamboo knitting machine), then adding a proper amount of salt and a little oil, scooping the boiled tea leaves into a tea bowl and putting them into the black rice, thus obtaining camellia oleifera.