Lintan Danggui [Gansu Lintan Specialty]

What is Lintan Angelica sinensis? Authentic specialty of Lintan, Gansu: Lintan Danggui

Summary:Do you want to know what Lintan Danggui is? This article is a detailed introduction to the special product of Lintan, Gansu Province - Lintan Angelica sinensis. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Lintan Angelica sinensis. The full text takes about 7 minutes to read, mainly including the basic introduction of Lintan Angelica sinensis and its nutritional value? What are the product characteristics of Lingtan Angelica sinensis? The awards and honors of Lintan Angelica sinensis, as well as the tasting and eating methods of Lintan Angelica sinensis

Basic Introduction of Lintan Angelica

The production area of Lintan Angelica is located in 141 administrative villages in 16 townships (towns) under the jurisdiction of Lintan County, Gannan Tibetan Autonomous Prefecture, including Sancha Township, Taobin Town, Dianzi Town, Xincheng Town, Yangyong Town, Changchuan Township, Wangqi Town, Shimen Township, Chengguan Town, Liushun Town, Yangsha Town, Yeliguan Town, Bajiao Town, Shubu Township, Guzhan Town, and Zhuoluo Township. The geographical coordinates are 103 ° 10 ′ -103 ° 52 ′ E longitude and 34 ° 30 ′ -35 ° 05 ′ N latitude. The annual planting area is 5000 hectares and the annual output is 25000 tons

In Lintan, it has become a consensus throughout the county to increase industrial restructuring and vigorously develop large-scale cultivation of traditional Chinese medicine. In recent years, the Lintan County Party Committee and Government have focused on cultivating the Tibetan traditional Chinese medicine industry as a regional characteristic industry to promote agricultural income growth. Based on the favorable conditions for developing Tibetan traditional Chinese medicine, they have gradually promoted the standardization and branding of planting in Lintan Tibetan traditional Chinese medicine. Each Chinese medicinal herb has its own hometown, and Lintan Angelica sinensis is becoming a new business card of this millennium old city, continuing to write new legendary stories of traditional Chinese medicine and returning to the hometown of medicinal herbs. Good mountains and waters, good people and good methods, spreading their hearts, inheriting their methods, planting good medicines, and making good medicines

What are the product characteristics of Lintan Danggui

There are obvious horizontal and vertical lines at the base of the head of Angelica sinensis; 5-15 lateral roots; The surface is yellow brown to brown brown, the texture is flexible, and the cross-section is yellow white to light yellow brown; The phloem is thick, with fissures and numerous brown punctate secretory cavities; The color of the xylem is light; Formation layer ring yellow brown; Sweet, spicy, slightly bitter in taste, with a rich aroma

Awards and honors of Lintan Danggui

Lintan Danggui was announced by the Ministry of Agriculture and Rural Affairs in April 2021 as the "first batch of registered geographical indication products for agricultural products in 2021"

Tasting and Eating Methods of Lintan Danggui

Guiqi Fangfeng Lean Meat Soup

Ingredients: 150g lean pork meat, 20g Huangqi and ginger each, 10g Danggui and Fangfeng each, 4 jujubes, and appropriate salt

Method: 1. Wash Danggui, Fangfeng, and Huangqi thoroughly; Wash the jujube and remove the seeds; Wash the ginger thoroughly and pat until it is tender. 2. Wash the lean pork and cut it into pieces. 3. Put the above ingredients into a pot, add an appropriate amount of water, boil over high heat, then simmer over low heat for one hour and thirty minutes. Season with salt and serve

Danggui earth chicken soup

Ingredients: earth chicken, Danggui, peanut kernels, red dates, black fungus, ginger slices

Method: 1. Cut the chicken into pieces, rinse with water and set aside. 2. Bring water to a boil in a pot, then add chicken chunks and blanch off the blood in the water before removing. 3. Put the blanched chicken chunks into a pressure cooker, add water (about 1 cm less than the chicken), ginger slices, Angelica sinensis, peanut kernels, and black fungus, and stew together. 4. Turn off the heat when the pressure cooker air valve rings for about 40 minutes. When eating, add salt, pepper, and chicken essence to season