Tanghe hemp chips are traditional brand-name food in Tanghe. They are beautifully shaped, beautiful in appearance, white and transparent in color, about one inch wide and three inches long, and as thin as paper. Full and intact white sesame seeds are evenly embedded in blue and white rock sugar tablets. The food is sweet, fragrant, crisp, fresh and refreshing, rich in nutrition and unique in flavor.
This product has exquisite material selection, scientific formula, exquisite craftsmanship and exquisite craftsmanship. The above sesame seeds, first-class sugar, glutinous rice, syrup and pure sesame oil are used as the main raw materials, and are processed by batching, making sesame seeds, boiling sugar, rolling and slicing. To make only one sesame seed, you have to go through the production processes of soaking, bagging, cleaning, drying in the sun, frying and so on. , so that sesame seeds are pure white and complete without impurities. The process of boiling sugar is more strict, which is closely related to the quality of sugar such as color, sweetness and crispness, and is the key to making sesame chips. When boiling sugar, we should master the size of fire, the length of time, the speed of stirring and the temperature of the four seasons strictly and skillfully. It should be cooked until crisp and squabbly. Prepare a material, weighing about 4 kg, first put sugar in a pot, then add white sugar and sesame oil, add sesame seeds after the sugar is boiled, and finally roll it into thin slices. The prepared sesame chips are self-sucking, slag-free, non-greasy, not tired when put in, and not broken when carried, and can be used as banquet delicacies, high-grade gifts and fitness tonics. Tong Dan
Tung eggs are processed from duck eggs laid by ducks in Tongheyu, tanghe county. Tonghe river is winding, with reeds and willow trees on both sides. River water is rich in organic matter, magnesium, phosphorus, strontium and other substances, and a large number of algae, aquatic plants, fish and shrimp are cultivated. Ducks raised in Tonghe eat more aquatic plants, fish, shrimp and various algae plants rich in pigments. Duck eggs laid by ducks are big and thin, and red yolk can be seen through the skin. When cooked and cut, the yolk is bright red, granular and sandy, salty and fragrant, with a long curing period, red and purple oil overflowing and delicious.
Legend has it that Zhu Yuanzhang, the emperor of the Ming Dynasty, fell ill after he ascended the throne, and the imperial doctor could not heal for a long time. In the palace, Tanghe guards brought tung eggs from their hometown for tribute, and Zhu Yuanzhang ate them for a few days and died. He was so happy that he ordered the guards to send 500 baskets of tung eggs and rewarded him with 220. During the reign of Kangxi in the Qing Dynasty, Tonghe paid ten thousand pieces of tribute to the imperial court. 195 1 At the national famous and special products exhibition held in the State Council, Tung Egg was well received by Premier Zhou. In the 1970s, Tung Egg was listed on page 436 of China Local Product Shop.
Tanghe county Development Co., Ltd. applied for the trademark "Tong" from No.65438 to No.0993 according to law. In 2002, the annual output of tung eggs reached 6.5438+million, with an output value of 8 million yuan and a profit and tax of 6.5438+0.265438+million yuan.
Spicy roast beef
Tanghe county is the main producing area of Nanyang yellow cattle, one of the five excellent yellow cattle breeds in China. The production of "Qunfa" brand spiced beef began at 1997. High-quality fresh beef from Nanyang yellow cattle is refined through dozens of production processes, such as dressing, pickling, marinating, moistening taste, taking juice, taking out of the pot, rinsing oil, air drying, vacuum packaging, high-temperature sterilization, constant temperature test, and outer packaging. Including spiced beef exhibition, spiced beef tendon, spiced beef crisp, spiced beef brisket and other products. The product has good elasticity, thin but not firewood, fresh and tender, rich flavor, long aftertaste, appetizing and fitness. The product has exquisite packaging, various specifications, convenient carrying and long-term storage resistance.
Tanghe county Beef Cattle Industry (Group) Co., Ltd. registered the "Mass Delivery" brand in 1997, with an output of 3,000 tons in 2002 and an output value of more than 40 million yuan. Sizhou ham
"Sizhou Ham" is made by the secret recipe of the imperial palace in the Ming Dynasty. Because of the demise of the Ming Dynasty, it was brought to the people by a Tanghe chef. It enjoyed a high reputation in the late Qing Dynasty and the Republic of China, and now it is the most famous one produced by tanghe county Pagoda Hotel.
Sizhou ham has strict material selection and fine technology. The production method is: take the pig's front hoof with thin skin and much meat, weigh about 2 kg, soak it in clear water, remove the residual hair, put it in a clear water pot for five times, take it out and let it cool. Then cut the leg skin into an oblique square on the meat mound with a knife, fry it in an oil pan until the skin is yellow and frothy, take it out when there are wrinkles, drain the oil, put it in a soup pot pickled with pepper, anise, fennel, Amomum villosum, cardamom, salt, soy sauce and yellow wine, boil it with low fire until it is 80% cooked, take it out, sprinkle with rock sugar or white sugar, and put it in. Ham is like agate in color, rotten to the bone, oily but not greasy, mellow and delicious.
Guotan red-cooked chicken
Guotan roast chicken is produced in Guotan Town, tanghe county, especially Suiwang Village in this town. This product has a history of more than 400 years. Production began in the late Ming Dynasty, and it enjoyed a high reputation from the late Qing Dynasty to the Republic of China. After the establishment of People's Republic of China (PRC), the production technology of roast chicken was further improved.
Guotan roast chicken is made of domestic Chai chicken raised by farmers in neighboring counties and cities as the main raw material, with more than a dozen condiments and precious Chinese herbal medicines, and the secret recipe passed down from generation to generation, after finishing, pickling, frying, drying and marinating. This product has exquisite materials, proper configuration, exquisite cutting, moderate cooking and just right heat. The finished meat is rotten, the bones are brittle and the skin is not broken. When eating, the flesh and blood automatically separate, fat but not greasy, delicious. Rich in various nutrients, high in protein and low in fat, it has a unique health care function. This product is vacuum-packed, fresh-keeping with pure Chinese medicine, without any hormones and preservatives, with long shelf life and convenient carrying. bean-starch jelly
Mung bean jelly, because of its exquisite production technology and unique ingredients, is a pity for tourists who have been to Tanghe River not to taste this famous product in person while visiting the famous mountain of Tanghe River.
Tanghe county is located in the southwest of Henan Province, at the eastern edge of Nanyang Basin, with flat terrain and distinct seasons, which is suitable for the growth of many plants, especially for the growth of VC series mung beans. Due to the long sunshine time and high content of mung bean starch, Tanghe soil is rich in trace elements and minerals such as silicon, iron, manganese and selenium, which lays a solid foundation for the internal quality of Tanghe mung bean jelly.
Mung beans can be made into bean jelly, which is a great pioneering work of Tanghe people. As early as 400 years ago, Tanghe people used bean powder and dried potatoes to make bean jelly. Because bean jelly made from these raw materials is brittle and should not be stored for a long time, many people have an idea: can other raw grains be used instead of peas and dried potatoes to make bean jelly? After many experiments, by chance, an old master surnamed Duan found that bean jelly made of mung beans was not only soft and elastic, but also tasted better after being fried in cold sauce. This kind of production technology was widely spread, and soon mung bean jelly rose in Tanghe, and people never got tired of eating it.
The preparation method of mung bean jelly is: soak the pre-selected mung beans in warm water 10℃-30℃ 12 hours in advance, and change the water once in the middle to ensure the germination of mung bean germs. After that, the expanded beans are repeatedly ground into paste in a stone mill, and then filtered with a fine cloth for 2-3 times until the bean dregs are completely separated, and the remaining green soybean milk is the raw material of bean jelly. The last step is boiling, that is, boiling with a certain proportion of pure natural water and soybean milk, and then putting it in a container, which will become bean jelly after standing at room temperature. Bean jelly can be chopped and eaten, mixed with cold Jiang Shui, garlic paste, vinegar and sesame paste or fried at high temperature, and its taste is unparalleled.
With the development of the times, Tanghe people invented special equipment such as mung bean refiner and filter, and the production time was shortened by half compared with the past. Coupled with the further optimization of ingredients, Tanghe mung bean jelly has become an indispensable dish in major hotels and the top grade in the menu.
Because the bean jelly of Tanghe is cool and delicious, it is especially suitable for the taste of southerners. At present, it has occupied Guangdong, Hainan, Hainan and other 14 provinces, autonomous regions and municipalities, and has become a rare delicacy for urbanites.