Shu Anzhen [jiào] has a unique flavor, with many layers, white color, crisp meat, and evenness. It was used as a tribute in the Qing Dynasty, and was also selected as a full-fledged man and made the name of “Shuan Shantou” far-reaching.

Many people see the name Shantou, it is estimated to think about how to read, this word is not common, misreading is not surprising. Its pronunciation is jiao, the fourth sound, known as amaranth in the ancient book, has a history of more than 3,700 years, from the wild to the family, so far in some of the mountains and rivers of the Jiangxia District, you can still find the wild hoe. The history of planting Shu'an Shantou has been more than 800 years. According to the Yuan "Nongsang Collection", as early as the Southern Song Dynasty, the area along the Liangzi Lake in Jiangxia District has begun to grow a large area of ​​steamed bread, never interrupted, and its output is Shuan and Xu. He and Suiyuan are the most abundant, and are traditional fist products with rich local characteristics in Hubei. Especially in Shu'an, which is surrounded by Liangzi Lake, due to its unique geographical environment and special soil quality, the steamed bread has a unique flavor, with many layers, white color, crisp meat and evenness. It was used as a tribute in the Qing Dynasty. Selected as a full-fledged man, and made "Shuan Shantou" famous. Shantou is widely distributed in southern China. During the Emperor Guangwu of the Eastern Han Dynasty, General Fubo’s Ma Yuannan enlisted the Taohuayuan, and the soldiers were unacceptable and the plague was prevalent. Later, he drank a recipe for the scented tea of ​​the old man, accompanied by the sour taro, and the army of Ma Yuan was able to heal and raise the flag. Nowadays, when Taohuayuan people receive the most distinguished guests in the distance, they still treat each other with tea. In terms of eating, ancient and modern are different from each other. "After the Han Shu·Pang Shen Biography": "But a large book, a water, a household screen." A large book, indicating that this thing has been rooted in ancient times. The bulbs of the taro could not be eaten raw. Later, some people marinated them with salt water. It was found that the taro was pickled and sweet, so the roots were discarded and the bulbs were eaten. Every year from September to October, local farmers plant hundreds of pockets per household. The next year's mangoes are harvested and marinated in the summer solstice and eaten in the second half of the year. Quality characteristics Shuan Shantou mainly has large leafhoppers, long-handled dragonflies, fine leafhoppers and other varieties, about 3-4 cm long. Because the planting area of ​​Jiangxia District is close to the shore of Liangzi Lake, the soil layer is deep, the organic fertilizer is rich, and because of the abundant water resources, the Shu'an steamed bread is white, transparent, soft and meaty, crisp and slag-free, rich in aroma and high in quality. Shuan Shantou is rich in nutrients, rich in protein, thiamine, phosphorus, calcium, iron, vitamins, riboflavin and other nutrients. The flavor is unique. As a meal, it can increase appetite, help digestion, warm and pass through Yin and Shu. Reinforcing the qi, venting the soul, dispelling pain and so on. At a storage environment temperature of 4-10 ° C, the shelf life of Shuan Shantou is not less than 18 months; storage at room temperature, the shelf life is not less than 6 months. Geographical Conditions Shu'an is located in the southeast of Jiangxia District. In the area surrounded by Liangzi Lake, many cultivated land slopes are gentle, the slope is less than 15 degrees, the soil is mostly red soil or yellow middle soil, and the soil pH is between 6.0 and 7.0. The content is greater than 2%. The climate in the territory is mild, the rainfall is abundant, the soil is sticky and not plated, it can keep fertilizer and does not accumulate water. This kind of zone is very suitable for the growth of taro, the bulb can be fully developed, and it can accumulate sugar and nutrition. Six in a day In 2002, Wuhan Little Bee Foods Co., Ltd. built a new Shantou finishing factory to produce high-end steamed buns in small packages and directly into Japan, South Korea and Southeast Asia. In Korea, only four-star hotels can enjoy the gimmick. It is said that the Japanese eat 6 to 7 per day, and the country consumes at least 100,000 tons per year. In the local area of ​​Shu'an, there is still such a saying that "the appetite does not open without sputum, as long as you eat a sweet steamed bun", "six foods before and after meals, do not hit Langzhongmen." Therefore, the name of the bee's taro is “six per day”.

Shuan Shantou quality technical requirements (a) variety. Big leafhopper. (2) Site conditions. In the area surrounded by Liangzi Lake, the terrain is gentle, the slope of arable land is ≤15°, the soil type is medium red soil or yellow middle soil, the thickness of cultivated layer is ≥15cm, the soil pH is 6.0 to 7.0, and the soil organic matter content is ≥2%. (3) Cultivation management. 1. Seed selection: The bulbs that meet the quality standards from 1cm to 1.5cm in diameter are selected from the group. 2. Sowing: From early September to mid-October, the seeding depth is 5cm to 7cm. From 3,000 kg to 3,750 kg per hectare, 345,000 to 375,000 plants were planted. 3. Fertilization management: Apply more than 30,000 kg of organic farmer's fertilizer per hectare. 4. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Harvesting. The harvest period of Shantou was from June 8th to 23rd. After the hoe was pulled up, the soil was shaken off. The dead leaves were removed and the green scorpion was removed. According to the scatter, there is no soil, fresh white, no mold, and roots. The quality standard of centimeter, long length and half finger is sold in time. (5) Processing. Processing process: fresh steamed bread → pre-test → cleaning → initial pickling (salt 8%) → fermentation (temperature ≤ 35 ° C, 14 days) → salted twice salted (salt to 16%, 90 days) → Finishing selection→bleaching salt (salt degree ≤3%)→desalting→first sterilization (75°C, 2 minutes)→second selection→displacing→filling→sealing→second sterilization (80°C, 22 minutes) → Light inspection → Packing into the warehouse. (6) Storage. Storage environment temperature 4 ° C to 10 ° C, shelf life ≥ 18 months; storage at room temperature, shelf life ≥ 6 months. (7) Quality characteristics. 1. Sensory characteristics: sweet and sour taro salty, sweet, sour taste; round drum shape, shaped like chicken legs; milky white; thin skin thick, rich in mucus, crisp texture, chewy refreshing without residue. 2. Physical and chemical indicators: salt (calculated as sodium chloride) 2.0% to 2.5%, total acidity 0.8% to 1.8%, total sugar (based on sucrose) ≥ 11%. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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The producers within the scope of protection of the geographical indication products of Shu'an Shantou may apply to the Quality and Technical Supervision Bureau of Jiangxia District, Wuhan City, Hubei Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Hubei Provincial Bureau of Quality and Technical Supervision. AQSIQ announced the approval. The statutory testing agency of Shu'an Shantou is designated by the Hubei Provincial Bureau of Quality and Technical Supervision.