Details of Shaba Town (huangyan district Town, Taizhou City, Zhejiang Province)

Shaba Town: Located in the southwest of huangyan district, Taizhou City, Zhejiang Province, with an area of 44.07 square kilometers and cultivated land area of 879 1 mu. The population is 24934(20 17), and there are 33 administrative villages. The town * * * is located in Waner Village.

Basic introduction Chinese name: administrative category of Shabu Town: town area: huangyan district, Taizhou City, Zhejiang Province Location: southwest of huangyan district, Taizhou City, Zhejiang Province Area: 44.07 square kilometers (20 17) Population: 24,934 people (20 17)? General situation of zoning, development, five characteristics and regional overview: cultivated land area is 879 1 mu. Location: Located in the southwest of huangyan district, Taizhou City, Zhejiang Province. Administrative divisions: 33 administrative villages. Town * * * Location: Waner Village. Shabu Town Development Shabu Town is located in the southwest of Huangyan, with a town area of 44.07 square kilometers. It is formed by the merger of the former Shabu and Foling townships, in which the former Foling township is a land of "eight mountains and half water" and its 1 1 villages are all poor villages. 24,934 people (20 17) administer 33 administrative villages, with 8826 mu of cultivated land and 56,000 mu of forest. Shabu enjoys a superior geographical position, with a distance of 1 1.2 km from the main urban area of Huangyan and 3 km from the south exit of Taizhou of Yongtaiwen Expressway. There are Yuan Sha Road, Huangfo Road and Fozhi Highway in the town. In 2007, the total industrial and agricultural output value was 2.068 billion yuan, up 65.438+06.23% year-on-year, of which the total industrial output value was 65.438+0.974 billion yuan, up 65.438+08.05% year-on-year, and the sales output value was 65.438+09.68%, among which large-scale enterprises realized it. Year-on-year growth of 10.54%, industrial sales output value of 357 million yuan, year-on-year growth of 13.44%, completed * * * goods value of 300 million yuan, and realized total fiscal revenue of 34810.56 million yuan. Shabu is the first unit in Huangyan to win the title of "Pearl of the East China Sea" and "Strong Town through Education" at the provincial level. In 2003, it was rated as an advanced unit in Taizhou's downhill immigration work. One of the five specialties of Fansan Village in Shabu Town, huangyan district is "Shabu Caitou", that is, Shabu white radish. The radish is big, four or five pounds each; Beautiful color, crystal white, just like a tender arm, more like a lotus root just out of the water; Delicious, sweet and crisp, fresh and refreshing, eaten raw like water chestnut, like Sydney; Boiled or stewed, or stewed, are all excellent dishes for entertaining guests. The menus of restaurants and restaurants in Taizhou are mostly based on the famous dish "authentic shabu shabu shabu" to attract customers. Strange to say, other places only produce radishes in autumn and winter. In winter, radishes in front of first frost taste slightly bitter, while radishes in shabu-shabu are rich, sweet, crisp and tender all year round. The second is "Nabetaro". The taro seeds in the shabu-shabu are uniform and round, the size of duck eggs. When cooked, they taste smooth and fragrant. Even more amazing is the "taro girl" in the shabu-shabu, which is the main root of taro. The "taro girl" in other places is thick and old, and tastes like cotton and bagasse. People don't want to eat at all, and most of them are fed to pigs. The "taro girl" in the shabu-shabu is just the opposite. It's better than taro in shabu-shabu It tastes delicious, pink and tastes like roasted chestnuts, so the price is two or three times that of taro seeds. "shabu-shabu, sand everywhere." The soft soil of Shabu, combined with dense forests, humid air and mild climate in mountainous areas, provides extremely superior growth conditions for plants, especially "root-rooted" plants such as radish and taro. In recent years, Shabu taro has become one of the brand products of farmers in Shabu town. Every early winter, the taro market south of Shabu Street is always crowded with people, and boxes of beautifully packaged "Shabu taro" are transported from here to Hangzhou, Shanghai, Nanjing and other Yangtze River Delta regions and even all parts of the country. The third kind is "shabu shabu-shabu". Dried bean curd in casserole is yellow in color, mellow in fragrance, delicious in taste and flexible in texture. It is also one of the vegetable source varieties designated by many hotels and restaurants in Taizhou. It is said that as early as the Ming and Qing Dynasties, he studied under the old tofu mill in Jinhua, Zhejiang. Today, there are still four or five old workshops specializing in tofu industry in Shabu Street. At three or four o'clock every morning, trucks from restaurants such as Huangyan, Luqiao and Jiaojiang come here for shipment. Relatives and friends come to visit the shabu shabu. Before leaving, the host always puts a big bag of "rinse dried tofu" as a gift. The fourth is "shabu shabu". Careful people may find that no matter walking in the main city of Taizhou or strolling in the small streets of towns and villages in the suburbs of Taizhou, there are always plaques of "authentic shabu shabu" hanging in some restaurants and food stalls. This shows the good name of "shabu shabu". The shabu-shabu is made of pure materials and fine workmanship. All the first-class stems are hand-polished, steamed and then dried by traditional techniques. The rice cake looks like white jade and tastes like glutinous rice balls. Frying, steaming and baking have their own flavors, which are memorable. The fifth kind is "rinse dried bamboo shoots". Shabu is a bamboo village, with clumps of bamboos everywhere in front of the house and behind the mountain stream. Shaguo people have a unique process of drying dried bamboo shoots: housewives put the dried bamboo shoots in a steamer until they are half dry, then take a big crock, pour in soy sauce, add spices such as old wine, spiced, fennel and garlic, and soak the dried bamboo shoots in it. Pick it up and dry it in half a month. This kind of dried bamboo shoots is fragrant and delicious, and has a unique flavor.