Yunnan Shidian is China's rice breeding summer breeding base and the national regional breeding base for good breed pigs.
Yunnan Shidian is the summer breeding base for China's rice breeding, while Hainan is the winter breeding base. The combination of the two places has shortened the conventional 8-10 years' breeding time to 4-5 years, which greatly accelerates the speed of China's rice breeding, and provides a guarantee for China's food security.
Shidian, Yunnan Province, was titled by Yuan Longping, the father of rice, as "Shidian, Yunnan Province - China's best breeding base for hybrid rice", and was named by the state as the "National Regional Breeding Base for Good Breeds of Pigs", and is a national-level hog transfer county. The selenium-rich agricultural products such as rice, rape, tea, chili peppers, garlic and long-lived beans produced in abundance are exported to home and abroad.
It is also the hometown of dragon and lion, the hometown of Brown, the hometown of food. Pineapple village dragon broke the "world's longest dragon" Guinness record, "sheepskin will", "three ditch head temple fair", "lion king competition The "Sheepskin Festival", "Sanguotou Temple Festival", and "Lion King Competition" are well known both inside and outside the province. Indigenous ethnic Brown clothing, songs, dance, folk customs remain intact, precious.
Yunnan Shi's specialties:
1, Shidian water edamame.
Shidian water tempeh is mainly soybean as raw materials, soybeans clean, pick out the bad beans, the pot of water into the boil, soybeans into the pot of steaming fermentation, prepare ginger shredded into the pot, put the right amount of chili pepper noodles and other condiments made of marinade.
2, carved plum.
Sculpted plums are made from local plums and have a history of more than 200 years. The flavor of carved plums is fragrant and the appearance is beautiful.
3.Shidian Bone Grasshopper.
Shidian bone grasshopper grasshopper main ingredients are pork ribs, spine, and a small amount of intestines, but also available cattle ribs, and then tied on some stomach cut into pieces and add spices to scratch well. Then put in the jar or bottle, and then take a little lard to the mouth of the jar or bottle sealed up in a cool place, the time is generally three months.
Pickled bone grasshopper color red, tender meat, bone to soft, eat up the taste is particularly good.