Ear tree flower, produced in the deep mountains of Qinling Mountains, has been eaten by people for more than two thousand years and is known as healthy food.

2. Oak walnut

Walnut is one of the four major nuts in the international market. Oak walnut grows on the hillside and Saiya skirt at an altitude of 400- 1800 meters. Most of the varieties are thick-skinned walnuts, and the adult walnut trees are generally 20-25 meters high.

3. Tussah bacon

Tussah bacon is a kind of bacon, which is generally preserved in the twelfth lunar month of the lunar calendar, so it is called "bacon". Among tussah waxes, bacon is the most. The production process is to choose fresh pork with skin, cut into pieces, marinate with salt, and then air-dry or smoke.

4. Tussah water corn wine

Also known as corn wine, there are high and low grades, ranging from 25 degrees to 70 degrees. This wine is mellow and sweet. It is mainly brewed with corn as brewing raw material. Bagu wine is orange-yellow, clear and transparent, free of impurities and foreign bodies, and mellow and refreshing.

5. Tussah water dried bean curd

It is a reprocessed product of tussah tofu, salty and refreshing, hard and tough. Dried bean curd is nutritious and contains a lot of minerals needed by human body, such as protein, fat, carbohydrate, calcium, phosphorus and iron.

6.oak chestnut

Tussah chestnut, formerly known as tussah red chestnut, is one of the excellent varieties in northern China. It is famous for its big color, sweet and crisp taste, full fruit, rich nutrition and unique quality. Its origin is the chestnut garden pond in Qiping, Tussah Farm.

7. Toona sinensis

The brand "Niubeiliang" produced by Tushuihong Toona sinensis Factory was certified as a green food in 2005, and won the Houji Gold Award at 1 1 Yangling Agricultural High-tech Expo.

8. Tussah honey wine

Honey wine is a low-alcohol beverage made from honey through fermentation and aging. Honey is pure, sweet and sour, which not only retains the original nutrients, but also improves the amino acids with the help of microorganisms.