Is there anything delicious in Jingzhou?

There are four famous dishes in Jingzhou:

One is "Dragon and Phoenix Match". It is a traditional famous dish in Jingzhou area, which is made from Monopterus albus and chicks by boiling, marinating, frying and sliding. Legend has it that during the Three Kingdoms period, Liu Bei's daughter-in-law turned fake into true. He returned to Jingzhou with his wife from Soochow, and Zhuge Liang hosted a banquet for them. The first course at the banquet is the "Dragon and Phoenix Match" specially made by the Jingzhou chef. I saw a big eel in the shape of a dragon, coiled and scaly, standing on Xiangyun, with its head held high and its mouth open, and its horns soaring; The chicken is shaped like a phoenix standing next to the dragon, dancing with its neck spreading its wings, gorgeous feathers and red crown. When Liu Bei saw it, he was overjoyed and full of praise. From then on, the dish "Dragon and Phoenix Match" became famous.

The second is "fish cake balls". Fish cake balls are a unique flavor in Jingzhou area, which is known as eating fish instead of eating fish. Fish contains meat flavor, which is tender and smooth, and melts in the mouth. Legend has it that the production of fish cakes originated in Chu State, and there is a hotel in Jinan, the capital of Chu State, which specializes in all kinds of fish dishes and wine. One summer, the shopkeeper bought more fish, but business was slow that day and there were many fish in the evening. Seeing that the fish was going to rot, the shopkeeper used his quick wits to simply remove all the fishbones, cut the fish into pieces, add some eggs, add some bean flour, pour some white wine to remove the fishy smell, then make a cake and steam it in a steamer. The next day, the fish cake was cut into pieces, steamed in a bowl, poured with seasoning and sold on the table. It turned out to be very popular. Later, the fish cakes became more and more refined. People make cakes with fish and fat, and then make meatballs with pork and yam. Fish cakes are placed at the bottom of the meatballs. Finally, the belly slices and waist slices are cooked and fried, and many dishes are placed in bowls, commonly known as "miscellaneous meatballs".

The third kind is "Lapi eel". There is a "Juzhen Garden" restaurant in Jingzhou. The "eel" in Juzhen Garden is a traditional dish, and the eel is a good food therapy. Famous doctors don't record eel as the top grade, saying that it has the effect of nourishing five internal organs and treating deficiency.

The fourth is "Winter Melon and Turtle Skirt Soup". It is made of fat turtle skirt and tender wax gourd, stewed with chicken soup and seasoning. According to the Records of Jiangling County, in the Northern Song Dynasty, Song Renzong summoned Zhang Jing, a native of Jingzhou, and asked him what was delicious in Jiangling. Zhang Jing replied, "New millet cooks caviar rice, while tender melon cooks turtle soup.". It can be seen that "winter melon turtle skirt soup" was famous in the Song Dynasty.

Other specialties in Jingzhou

& gt& gt pickled eel

Exquisite practice, especially fire skills. After the live eel is slaughtered and cleaned, it is cut into strips, smeared with fine paste and sized, fried at three different temperatures until the skin is crisp, and then hung with sweet and sour yellow sauce. The eel made in this way looks like wrinkled snake strips, with golden color, crisp outside and tender oil inside, and sweet and mellow taste.

& gt& gt Mianyang sanqi

That is, steamed pork, steamed pearl balls and steamed white balls. Three steaming has the characteristics of thin use, pure monosodium glutamate and good at maintaining the original flavor. Among them, steamed pearl balls are particularly good.

Method: Take a certain amount of lean pork and fish as the main materials, chop them up, mix them with egg liquid, pepper, Jiang Mo and other seasonings, mix well with wet thick powder, squeeze them into meatballs with a diameter of five minutes, put them in a sieve, roll glutinous rice, put them in a steamer, and steam them over high fire. The cooked glutinous rice is crystal clear, white and transparent, just like pearls and meatballs, soft and sticky, oily and soft, tender, fat but not greasy, and delicious.

& gt& gt steamed wuchang fish

Wuchang fish is a kind of bream. Its fish is tender and rich in fat, and there are many cooking methods, among which steaming is the best. Steamed wuchang fish usually chooses Wuchang fish about 2 kg, steamed with ham, mushrooms, bamboo shoots and chicken soup, and decorated with red, yellow and green shredded vegetables, which looks colorful. If you hold chopsticks, it will be delicious and have a long aftertaste.

& gt& gt clean oil sands

As a famous noble dish, it is said that it began in Bianjing in the Northern Song Dynasty, and it was a good food at the banquet of the royal family and the country. The materials and practices of clean oil sands are very particular. Its stuffing is made of good red cowpea, boiled with rice, simmered with low heat, peeled and drained. Do it once, for a year. Does not change color or taste, and it is fragrant all year round. Its skin is white and flawless pigskin. The stuffing is rolled into strips and then wrapped with fresh egg white and yellow powder. Deep-fried with sesame oil, cut and shaped with a knife, sprinkled with white sugar and decorated with green and red silk. Put it on a plate, like a blooming saussurea involucrata, like a small plum blossom in the snow. The outer layer of net oil sand is crisp, the middle layer is soft, and the filling at the entrance is mellow and sweet.

& gt& gt Fish maw with minced chicken in Shishou

The most difficult thing to cook this dish is its main raw material-fish belly with stone pen holder. "This thing is unique in the Stone Story, and it is unique in the world." The minced chicken in the Yangtze River valley is particularly fat in Shishou City, which is more than one meter long and weighs seven or eight kilograms to more than twenty kilograms. Tender and delicious. The swim bladder is thick and unique, and its appearance is very similar to Bijia Mountain on the Yangtze River in Shishou. There is a red Bijiashan pattern in the swim bladder, hence the name. Fish belly chicken fillet and chicken breast are the main ingredients for cooking chicken fillet, which are delicious and nutritious.

& gt& gt Huangpi Sanhe

It is a combination of fish balls, meatballs and patties. Fish balls are made of chopped fish, with egg white, scallion, ginger juice and lard as seasoning. Meatballs are made of pork leg, minced fish and seasoning, and fried. Meat patties are steamed with the same raw materials as meatballs. Two or three kinds are cooked together, and one dish is diverse. Fish is fleshy, and meat is fishy and has a unique flavor.

& gt& gt lead-free preserved eggs

Jiangling has been producing preserved eggs for 100 years. In Xuantongyuan (AD 1909), the preserved eggs in Qiuhucheng Egg Farm in Caoshi were famous both inside and outside the province.

Lead-free preserved eggs have good color, fragrance and taste, which is better than lead preserved eggs processed by traditional methods. At the beginning of 1984, the first batch of lead-free preserved eggs were sold to Hong Kong. Tested by Hong Kong Egg Products Enterprise Co., Ltd. and sent to Hong Kong health authorities, the lead content is only 0.0 1%, which is far lower than the international standard (6%). It is considered as "excellent quality, delicious and fragrant after chewing, and sweet in the throat."

& gt& gt Sweet and sour garlic

Its raw material is a kind of wild garlic without petals, which was later introduced by vegetable farmers and became a specialty of Jingzhou area. The sweet and sour garlic pickled with it is smooth and round, milky white and bright, sweet and sour and crisp, which is delicious for appetizing and strengthening the stomach. It can also prevent intestinal infections and skin diseases.

Jingzhou snacks and fruits

& gt& gt Jiangling Three Seasons and Eight Treasures

Also known as eight-treasure rice, it was made by Dai Xiao, a court chef in the late Qing Dynasty, for Empress Dowager Cixi. Later, Dai Xiao became famous for making eight-treasure rice in Juzhenyuan restaurant in Jiangling.

The three treasures in Jiangling are made of glutinous rice, red dates, lotus seeds, longan pulp, dense cherries, melon seeds, sweet-scented osmanthus and dense wax gourd. Then mix with sugar and lard. Bright color, sweet and moist, oily but not greasy, sweet but not greasy, there is an idiom that "drink lightly and taste carefully, and the aftertaste is long when you leave the table".

& gt& gt Loquat

It is a perennial evergreen tree, which blooms and bears fruit in the autumn of the first year and matures in May of the second year. The fruit is spherical, golden yellow, sweet and slightly sour, and each fruit has one or three stone. Leaves and fruits can be used as traditional Chinese medicine. It is one of the specialties of Jiangling. 1986 has been designated as the city tree of Jiangling, and many people have loquat in their front and back yards, so it is called "the hometown of loquat".

The best beef rice noodle: Lujia, opposite Huangjiatang Primary School in Shashi.

The best rice noodle: Dashai Lane in Shashi.

The best handmade rice noodle: Mattel Lane in Shashi.

The most delicious piece: the one opposite Jingzhou Cultural Center.

The most delicious noodles: Kanatonouchi, Jingzhou.

The best burning noodles: Yibin, Xinnanmen and Jingzhou.

The best breakfast noodles: Daqing Road, Shashi.

The best miscellaneous sauce noodles: from Bolou, Jingzhou.

The most delicious noodles: Dalian noodles in Fushou, Jianghan South Road, Shashi, Qiuji bathhouse noodles behind Moon Building, and miscellaneous sauce noodles in Microwave Building, Taqiao Road.

The most delicious pot: the drop-off at the entrance of Jingzhou Ximen Middle School is good, and there are also drops on Wude Road in Shashi.

The best glutinous rice wrapped fritters: diagonally opposite Jingzhou Administrative Office. She was only there at the beginning of East Middle School.

The best soup dumpling: Dashai Lane in Shashi (the one at the entrance of No.5 Middle School is also good).

The best jiaozi: Shashi Hangkong Road.

The best pork liver soup: Zhangjie, Dongmen, Jingzhou.

Best mung bean soup: Jianghan, Shashi.

The best milk tea: the one in front of Jingzhou Jiangzhong and the one diagonally opposite Jingzhou.

The best bean jelly: a stall next to Shashi High School.

The best cold rice noodles: made by an old woman in Jingzhou No.4 Machinery Factory.

The best rice in Zi Yuan: huangpo rice and Zi Yuan in Caoyao Lane, Shashi.

The best lobster sauce glutinous rice: next to Luojiatang Primary School in Shashi.

The best stinky tofu: No.5 gate of Shashi Cultural Square.

The most delicious mala Tang: everyone in Jingzhou knows that it is of course the dripping street for women in Shashi!

The best teppanyaki: Jingzhou Flower Terrace.

The best barbecue: Zhangjie in the east gate of Jingzhou and Cultural Palace Road in Shashi.

The best hot pot: Chongqing hot pot dripped from Mattel Lane in Shashi. Although not authentic, but a person 15 yuan. Help yourself, so hey! There are also Dezhuang in Shashi and Taqiao Road in Shashi.

The best food stalls are: Hongxing Road Jiujiu, Wenwusheng, Tong Tong, Laobabao, Xiong Qi, Jiujiu, Qiqi and Jiangjin Road 7 1 1 on Tonghui Bridge in Jingzhou District.

The best farm food: Jingzhou Chengfeng School.

The best cold dish: in the alley of Shashi.

The best pot-stewed dish: the pot-stewed hooves in Liupo, Jingzhou, and the hillbilly in Shashi.

The most delicious duck: ducklings, of course! !

The best dried salted duck: Zhangjie, Dongmen, Jingzhou.

The most delicious chestnut: King Jingzhou Chestnut, opposite to JD.COM Road Management Office, A Xin, Shashi.

The best cake: Niu Niu.

The best beef jerky: from Shashi Cultural Square, cooked by others. Very classic!