The agricultural production in Tongwei County is mainly planting, and the food crops are wheat, naked oats, lentils, quick-acting beans, millet, broomcorn millet, corn, potato and buckwheat 17. There are hundreds of cash crops such as flax, vegetables, fruits, herbs and flowers. Industries mainly include agricultural and sideline products processing industry and building materials industry. The largest annual output is more than 20 kinds of products such as vermicelli, monosodium glutamate, starch, carpet, cement, sweater and trousers. Among them, "Tian Fei brand" fans won the silver award of the National Food Expo, and "Wenquan brand" monosodium glutamate won the silver award of the National Food Expo, which is a ministerial-level quality product and is listed as a famous brand product in Gansu Province; Antique carpets won the Silver Award of National Import and Export Quality Products. Three national and provincial trunk lines, such as Xilan, Hua Shuang and Malong, are kilometers long, and 17 county and township highways crisscross and extend in all directions. The county seat is 80 kilometers away from Lanzhou/KLOC-0, the provincial capital, and a 3 10 national highway has been built across the county. Tongwei County has a profound cultural heritage. There are Wenjiaping Site in Neolithic Age and Qin Changcheng Site in Warring States Period. In history, Qin Jia, Xu Shu and other famous "husband and wife poets" in the late Eastern Han Dynasty, Shang Shu of the Ministry of Industry in the Ming Dynasty, the magistrate of Kaifeng Prefecture, Li Nanhui, a "true Confucian in Longyou" in the Qing Dynasty, and Niu, a provincial judge in Sichuan, etc. Following Yang Ziheng (from Maying and Tongwei), an academician of the Royal British Academy of Sciences, and Yao Tandong (from San Pu and Tongwei), another Tongwei person, Yongfeng Shang, will be elected as an academician of the Chinese Academy of Sciences. Tongwei is also one of the places of great historical significance where the Chinese Workers and Peasants Red Army passed. There are revolutionary memorial buildings in the county, such as Bangluo Red Army Long March Memorial Hall, Yi Gang Red Army Martyrs Cemetery and Red Army Long March Monument. The site of the Red Army Long March Bangluo Conference has been listed as one of the national red tourism 100 scenic spots, and Tongwei Xiaoqu has been listed as a provincial intangible cultural protection heritage. Tongwei people love painting and calligraphy, and painting and calligraphy have become a common practice. 1993 was named "the hometown of calligraphy and painting art in China" by the Ministry of Culture. Special snacks buckwheat donuts Tongwei people like to eat buckwheat donuts. Boil Tongwei buckwheat noodles in boiling water, mix with a small amount of baking soda, make paste, put it in a special wooden spoon or iron spoon, and fry it with 80% heat until brown. The instant fragrance is overflowing, the mouth is soft and crisp, the taste is rich and delicate, the natural sweetness makes people drool, and it has a unique flavor when chewing. Tongwei people like to eat buckwheat doughnuts. There is a beautiful legend. Legend has it that in the ancestral period, the land along the Niugu River was fertile, with various grains and many ears. A year's harvest of grain can't be eaten in those years, and many people are disrespectful, wasteful and lazy. One day, when the Jade Emperor was touring the lower world, he saw someone spoiling food at will. The jade emperor was very angry and wanted to punish the people. He ordered the "cow god" to grind all the grains into a single ear within three hours. It took Niu Shen three hours to pull out all the grains. "Niu Shen" didn't want to disturb buckwheat when he saw that it didn't seem to be a serious crop. Seeing that the time had come, he rowed conveniently, but he didn't want to break his finger, so the "cow god" hurried to me. Buckwheat is stained with the blood of "Niu Shen", and its stems and veins turn red and grow very fast. Ten days later, when harvesting, Tongwei people on the bank of Niugu were saved from starvation by eating buckwheat. The "cow god" was also punished for not completing the jade emperor's orders and working on earth forever. Since then, people have devoted themselves to doing good, but God's punishment must be kept in mind. Buckwheat has the grace to live. Making a circle with buckwheat flour is intended to make people thoroughly remember that they can't spoil food at will. The open space in the middle of the buckwheat circle is to tell future generations that they will live in the open space if they don't manage their families diligently. Tongwei buckwheat doughnut contains aromatic glycoside flavor that other foods do not have, and it tastes fragrant and delicious. Buckwheat noodles contain calcium, phosphorus, iron, magnesium, potassium and trace elements beneficial to human body, and are rich in vitamins B 1, B2, E, P and C, which are higher than other food crops. The contents of lysine, arginine, nicotinic acid, oleic acid and linoleic acid necessary for human body are also high. Buckwheat noodles contain chlorophyll and rutin that are not found in other staple foods. Rutin has the functions of softening blood vessels, protecting eyesight and preventing cerebrovascular hemorrhage. Bitter in buckwheat noodles has the effects of clearing away heat, reducing fire and strengthening stomach. Therefore, buckwheat noodles are known as "longevity food" and "longevity food". Buckwheat flour has the functions of killing intestinal bacteria, resolving food stagnation, cooling blood, removing toxic substances and eliminating dampness, and can be used for treating nephritis, dysentery, dysentery, soup fire burn, etc. Clinically, buckwheat can also be used to treat hypertension, diabetes, retinitis, heart disease, obesity and prevent microvascular fragility. Buckwheat noodles also have a good anti-cancer effect, especially for senile diseases. Therefore, fried buckwheat doughnuts have become a delicious food for all ages because of their rich nutrition and sweet taste. Sweet preserves Sweet preserves are Tongwei's traditional snacks, also known as wine preserves. There are three kinds of raw materials: naked oats, highland barley and wheat. Do the same thing. The method is to winnow naked oats or highland barley (peeled), wash off impurities with clear water, cook in a pot (with an opening on the surface), drain water, let it cool, add sweet koji, mix well, put it in an jar, seal it, keep it at constant temperature (up and down 15℃), ferment for 3 ~ 5 days, and open the jar to eat, which is mellow, cool and delicious. After Tomb-Sweeping Day, people usually make sweet preserves. The main raw material of sweet candied fruit is somewhat different from rice wine-there are two varieties of wheat, one is made of naked oats and the other is made of highland barley, which is unique to the Qinghai-Tibet Plateau. The two methods are roughly the same. When making, the fine chisel of naked oats or highland barley is taken off first, then the naked oats are put into a pocket or a woven dustpan and repeatedly rubbed and stirred, the floating skin is removed, the highland barley is boiled for eight times, taken out and dried on a chopping board, mixed with music according to the weight ratio, put into a porcelain basin, and covered tightly on a hot kang or a stove for fermentation. Its flavor is different, and it has mellow wine juice, so it is named sweet preserved fruit. The key to the success of fermented candied fruit is to master the temperature, but the uncovering time varies from season to season and depends entirely on the experience of the brewer. What's more worth mentioning is that the fermented sweet wine is rare, mellow and sweet, and has high nutritional value, especially in summer. Fermented sweet wine is very popular with the masses. Besides home-brewed, there are many products for sale. Sweet sugar stalls can be seen everywhere in the streets and alleys of counties and towns. A pole has two baskets, and the washbasin is full of whisked and sweet candied fruit. A bowl down, sweet as meat, full of saliva, refreshing. This liqueur is really good for people. Niangpi Niangpi is a famous local snack in Tongwei. Its method is to make flour into hard dough with cold water, and then knead it in clear water to separate protein and starch in flour. After the starch is precipitated, pour out the clear water, add edible alkali to make batter, scoop it into a flat chassis, steam it, cool it and cut it into strips the thickness of chopsticks. Protein in flour is steamed separately, sliced and served in bowls. A bowl of Huang Liang's transparent stuffed skin, with spices such as pepper, salt, soy sauce, mashed garlic, mustard, balsamic vinegar and sesame sauce, and a handful of green vegetables, has the characteristics of bright and delicious color, rich oil juice, cool and delicious, and fragrant summer heat. Sandwiched skin can be eaten in a variety of ways, and it can be used as a staple food, a dish, cold or hot food, which is suitable for all seasons and is deeply loved by the public.