Benxi Liaoning Five Flavors [Special Products of Benxi, Liaoning]

What are Benxi Liao Five Flavors? Authentic specialty of Benxi, Liaoning: Benxi Liao Five Flavors

Summary:Do you want to know what Benxi Liao Five Flavors are? This article is a detailed introduction to the local specialty of Benxi, Liaoning Province - Benxi Liaowu Flavor. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Benxi Liaowu Flavor. The full text takes about 8 minutes to read, mainly including the basic introduction of Benxi Liaowu Flavor and its nutritional value? What are the product characteristics of Benxi Liao Wu Wei? Tasting and eating methods of Benxi Liao Five Flavors, etc

Basic Introduction to Benxi Liaowu Flavors

Benxi Liaowu Flavors, produced in Benxi Manchu Zhizi County, Liaoning Province. The geographical indication protection scope includes 11 townships, 1 farm, 1 street office, and 99 administrative villages in Xiaoshi Town, Jianchang Town, Nandian Town, Tianshifu Town, Dongying Fang Township, Lianshanguan Town, Caohezhang Town, Caohekou Town, Caohecheng Town, Qinghecheng Town, Gaoguan Town, and Guanyinge Street Office in Benxi County. The geographical coordinates are 123 ° 34 ′ 53 ″ -124 ° 45 ′ 42 ″ E and 40 ° 48 ′ 50 ″ -41 ° 33 ′ 50 ″ N. In 2012, it was registered as a geographical indication of agricultural products by the Ministry of Agriculture, and the certificate holder is the Forestry Industry Development Bureau of Benxi Manchu Zhizi County. Benxi County is located in the eastern mountainous area of Liaoning Province, belonging to the humid climate zone of the temperate zone. The forest coverage rate is 76.8%, and the rainfall is abundant, with an annual precipitation of 800-1000 millimeters. The natural terrain is divided into "eight mountains, one water, half fields, half roads, and half estates". Due to the specific geographical conditions and unique natural environment of Benxi, it has become the main production area of "Liao medicine". During the Ming and Qing dynasties, people began to collect Chinese medicinal materials and sell them to foreign ports. In the 1950s, transplanted Chinese medicinal materials were produced, and in the mid-1980s, the production of Chinese medicinal materials had a certain scale. Beizizi is an authentic local medicinal material in Liaoning, known as the "Five Flavors of Liao" Known as Benxi Liao Five Flavor Fresh Fruit, it is large and plump, with a high rate of plant fruiting. The fruit clusters are tightly bound together in a spike like shape, and the diameter of a single fruit is generally 7-11mm. The flesh is thick, the color is bright red, and the dry product is purple red or dark purple red, with oil and luster. The proportion of double seeds is high, accounting for about 80%. Since 2006, the economic benefits of Benxi Liaowu have been recognized by governments at all levels, and its economic share in the total GDP of traditional Chinese medicine has been increasing year by year, becoming an important component of the forest economy. At present, the production area of Liaowuwei in the county has reached 30000 mu, with an annual output of 8700 tons and an annual output value of 30 million yuan. Among them, Dongying Fang Township has been named the "hometown of Schisandra chinensis" by the provincial government, and the external influence of Benxi's "Liaowuwei" has been increasing year by year

Many people say that the current market prospects of Schisandra chinensis are worrying, but once you enter the Liaowuwei Plantation in Dayang Village, Dongying Fang Township, Benxi Manchu Autonomous County, the "Women's Science and Technology Wealth Demonstration Base" presents a different scene: lush branches and leaves, and full fruits. The owner of the demonstration park introduced that due to the use of standardized production, all indicators meet GAP requirements, and there is no need to worry about selling the fruits after harvesting. If subsidies from the county are added by the end of the year, planting Schisandra chinensis will not result in lower income than operating other crops

1. Schisandra chinensis is a perennial vine plant. The tender branches are reddish brown, while the old branches are dark gray. The epidermis is covered with many circular pores, and the old skin is slightly cracked, with a lemon aroma when twisted. Leaves on young branches are simple and alternate, while on old branches they cluster on shorter branches with glandular spots. The leaves are thin, ranging from broadly elliptical to ovate in shape, with sparse glandular teeth on the edges. The leaf surface is bright green, and the back is light green. Flowers are unisexual, with both females and males sharing the same plant. Several flowers cluster and droop between the leaf axils, milky white and pink in color, with 6-9 carpels. Male flowers have 5 stamens; The carpel of female flowers is mostly separated. Spiral arrangement on the receptacle, sometimes with indistinct bisexual flowers. The ovary is inverted, and after pollination, the receptacle gradually elongates, and the fruit is spike shaped. The fleshy berry is spherical, deep red when ripe, containing 1-2 seeds, kidney shaped, and smooth seed coat

2. The morphological characteristics of Schisandra chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. chinensis var. The flower is solitary in the leaf axil, orange yellow in color, with 6 petals arranged in 2 rounds. The stamens are 10-15, and the filaments are extremely short, attached to the fleshy stamen column. (Commonly used Chinese medicinal herbs)

Tasting and eating methods for the five flavors of Benxi and Liao

Schisandra can be soaked in water and made into Schisandra slices. Soak Schisandra in water for a night, then boil the soup in a pot. After the water boils, add starch and white sugar to make it viscous. Turn off the heat and add honey, then cool it in a plate. After cooling and solidifying, cut it into slices. Schisandra can nourish the liver, stimulate appetite, etc