What Chinese time-honored brands are there in Suqian?

As a Suqian person, I will give you a brief introduction.

Ganlong Palace

Qianlong Palace is a national AAAA-level tourist attraction and a world cultural heritage. Formerly known as "An Lan Longwang Temple", it is located in Zaohe, a Millennium ancient town 20 kilometers northwest of Suqian City, Jiangsu Province. Qianlong Palace in Suqian is the highest-specification, largest, only and most representative palace-style ancient building complex in China.

It was built in the Shunzhi period of Qing Dynasty and rebuilt in the 23rd year of Kangxi. After the restoration and expansion of Emperor Yongzheng, Emperor Qianlong and Emperor Jiaqing, there are now 36 acres of northern palace-style buildings surrounded by red walls, with three courtyards and nine enclosed courtyards. Emperor Qianlong visited Jiangnan six times and stayed here five times, and built pavilions and monuments, which were repaired with money, so it was also commonly known as "Qianlong Palace". 20 14 On June 22nd, at the 38th session of the UNESCO World Heritage Committee held in Doha, Qatar, China applied for the important site of the Beijing-Hangzhou Grand Canal, the Qianlong Palace, which was successfully selected into the World Heritage List.

Wangguli

In memory of Xiang Yu, a memorial building has been built in his birthplace since ancient times. In the 42nd year of Kangxi (1703), Suqian county ordered Hu Sanjun to erect a monument, hence the name "Wang Xiang's hometown".

Yanghe Daqu

There is an old saying in Yanghe Daqu that "water is the blood of wine and Qu is the bone of wine". Therefore, the assertion that "there must be good springs in famous wine producing areas" is scientifically based. Yanghe Daqu is a famous wine, produced by Jiangsu Yanghe Distillery Co., Ltd. in Suqian City, Jiangsu Province, China, and brewed with the water from the local "beautiful spring". The poet praised "Yanghe Meiquan, so drunk China".

Yanghe brand of Jiangsu Yanghe Winery Co., Ltd. was founded in 1949, and won the title of "Jiangsu Time-honored Brand" in 20 15.

Shuanggou Daqu

Produced in Shuanggou Town, Sihong County, Jiangsu Province. Shuanggou, known as the source of China wine, is located in Shuanggou Town, a thousand-year-old town surrounded by Huaihe River and Hongze Lake. Shuanggou Daqu is famous for its clear and transparent color, rich aroma, pure flavor, sweet mouth, mellow wine and long aftertaste. It is an outstanding representative of the world-famous Jianghuai School (Jiangsu, Shandong, Anhui and Henan) Luzhou-flavor liquor, that is, one of Sangou and Yihe Liquor, namely Shuanggou Liquor, Tanggou Liquor, Gaogou Liquor and Yanghe Liquor.

The "Shuanggou" brand of Jiangsu Shuanggou Liquor Co., Ltd. was founded in 195 1 20 15 and won the title of "Jiangsu Time-honored Brand".

academic titles conferred on the three candidates who came out first at examinations held at three levels

Jiangsu Suqian Sanyuan Condiment Co., Ltd. is a professional condiment manufacturer, a time-honored brand in China, an intangible cultural heritage protection project enterprise and a leading agricultural industrialization enterprise. It mainly produces more than 20 kinds of products in five series with Suqian regional characteristics, such as sweet oil, double vinegar, shrimp sauce, spiced kohlrabi and sweet noodle sauce. Sanyuan Company is located on the lakeside of luoma lake, with beautiful ecological environment and convenient transportation.

The "Sanyuan" brand of Suqian Sanyuan Condiment Co., Ltd. in 1893 won the "Jiangsu Time-honored Brand" in 20 15.

Huangdunhu douchi

Speaking of lobster sauce, Suqian people will naturally think of "Huangdun Lake lobster sauce". As a traditional soybean fermentation product producing area with a long history, Huangdun Lake has been producing bean products for 2000 years, and has applied for a national patent.

Li Chengshu, the fifth generation descendant of Huangdun Lake Douchi, believes that "the practice of Douchi is very particular, and it will be sour if it is not done well." In Li Chengshu's memory, the most traditional way of douchi is to pick a big and full douchi, cook it in a pot until it is rotten at the entrance, wrap it in a bun, wrap it in straw outside, and ferment it in a hot stove pit. A few days later, the soybeans are wrapped in a layer of white mucous membrane, which can be pulled into short silk, which is considered as good fermentation. There is also a mixture of hot sauce (including various spices), salt and ginger in the jar for about a week before success. At that time, the lobster sauce made by Li Chengshu's family attracted many city people to buy it at their home, or brought soybeans to help them cook it, because of its mellow taste?