Laiwu specialty 1: Ezhuang Yaorou
Ezhuang Yaorou is a traditional dish in Laiwu, Shandong Province, with a long history. This legend originated in the late Ming Dynasty. Its manufacturing process is very fine. The pig's front hoof, nitrate and coarse salt are selected as the main raw materials, and nitrate is added, which is processed by special technology. The produced yaorou is ruddy in color, tender and crisp in meat, rich in nutrition and delicious in taste.
Laiwu specialty 2: Laiwu mutton soup
Laiwu mutton soup is a traditional famous food in Laiwu, Shandong Province. It has a long history and originated in the Qing Dynasty. Its manufacturing process is very fine. It uses high-quality mutton as the main raw material, selects hundreds of natural seasonings, and uses traditional production technology to make erhu layer. The produced mutton soup is not fishy, delicious, suitable for all ages and rich in nutrition.
Laiwu specialty 3: Shunxiangzhai sausage
Shunxiangzhai sausage is a local specialty food. A hundred years of history, exquisite craftsmanship and abundant sunshine have created this unique sausage. Rich in nutrition and delicious, steamed sausages are mouth-watering and particularly appetizing. Perfect for taking home as a special gift for friends or entertaining guests at home. Is a very good choice. But also has long shelf life and easy storage.
Laiwu specialty 4: Laiwu garlic
Laiwu garlic has the characteristics of large garlic cloves, high garlic moss yield, fine spicy taste, strong cold resistance, long dormancy period and storage resistance. Garlic in Laiwu can be divided into purple skin and white skin. It has the characteristics of rich nutrition, delicious taste, spicy fragrance, appetite stimulation, sterilization, storage and transportation resistance and so on. In addition to dried garlic in winter, green garlic seedlings and garlic yellow can be supplied all year round. Raw and cooked food is good and well received by consumers.
Laiwu specialty five: Laiwu pepper
Laiwu has a long history of growing peppers. According to textual research, as early as the Northern Wei Dynasty, there were records of planting pepper, which began to be planted in large quantities during Jiajing period of Ming Dynasty, and was often planted afterwards. The main planting varieties are: fragrant pepper seeds, Dahongpao, little red robe, green pepper, big pepper and so on. Especially Dahongpao Zanthoxylum bungeanum has the characteristics of high yield, good quality, strong adaptability, high peeling rate, thick pepper skin, bright color and rich fragrance.