Jingzhou Food What are the delicious specialties in Jingzhou?

1. The top 15 must-eat delicacies in Jingzhou 2. What are the top ten delicacies in Jingzhou 3. Food in Jingzhou District 4. Jingzhou is a prefecture-level city in Hubei Province. What delicacies in Jingzhou do you know? 5. What are the delicious specialties in Jingzhou? 6. What are the delicious foods in Jingzhou? Jingzhou’s 15 must-eat delicacies

1. Jingzhou lotus root balls

It is said that when Emperor Qianlong passed through Honghu on his three trips to the south of the Yangtze River, the local state officials in Jingzhou asked the chefs to show their special skills in order to honor the emperor. Let the emperor eat the lotus root but not see the lotus root. One of the cooks remembered how to satisfy his hunger with lotus roots during the famine years, so he mashed the lotus roots and made lotus root balls.

2. Jingzhou three-silk spring rolls

Three-silk spring rolls are made of flour spread into a thin skin, filled with shredded chicken, ham, shredded mushrooms and tender vegetables. Tube-shaped, one of Jingzhou’s traditional famous dishes fried crispy over high heat. Spring rolls were originally called spring plates. They are filled with pancakes and spread on a plate, hence the name.

3. Jingzhou Shishou Chicken with Minced Fish Maw

Jingzhou Shishou Chicken with Minced Fish Maw and hen breast are cooked with fish as the main ingredients. It is delicious and nutritious. The texture is tender, the taste is delicious, the swim bladder is plump and thick, unique and unique.

4. Stir-fried bacon with artemisia in Jingzhou

When the spring breeze brings warmth, people living in Zeyuan, a water town in Jingzhou, will go to the lakeside to pick artemisia. The ballad says: "The first month of the month is Chenopodium, and the second month is Artemisia; March and April are used for firewood." The seasonality of picking Artemisia is strong. Old Chinese medicine practitioners have a saying of "the wormwood in the first month and the wormwood in the second month", which means that when picked and eaten during the first month, Artemisia truncatula has the effect of removing dampness and detoxifying.

5. Jingzhou Wangyou Babao Chicken Legs

This dish is a traditional famous dish in Shashi area of ??Jingzhou. It has a long history and is well-known in Jingsha. Use diced chicken breast, diced pork, diced mushrooms, diced squid, diced winter bamboo shoots, and diced sausages, add shrimps, dried shrimps, eggs, and starch into a paste, wrap it around the chicken thigh bone with a lard net, and use sesame oil. Fried.

6. Jingzhou Songzi Piao Pills

The characteristics of Jingzhou Songzi Piao Pills are: yellow soup color, fine white and tender balls, tangy fish aroma, delicious juice, smooth and not greasy. , unforgettable after eating.

7. Jingzhou Songzi Hidden Phoenix in the Snow

The characteristics of Jingzhou Hidden Phoenix in the Snow are: novel and unique appearance, pure white, like a blanket of snow; the chicken is fresh and tender when eaten. Not greasy, rich in nutrients, and endlessly fragrant.

8. Jingzhou Tangyuan Tangyuan

Jingzhou Tangyuan Tangyuan uses Jingzhou Jiangling specialty red orange and glutinous rice as raw materials. First, grind the glutinous rice into pulp, add sugar and knead it evenly, and roll it into broad bean-sized pieces. granular. Cook it in boiling water, then add peeled orange segments like amber, which is pleasing to the eye.

9. Jingzhou Honghu Raw Duck Slices

There is a famous saying in Honghu, Jingzhou: Nine geese and eighteen ducks are not as good as the teal duck. Blue-headed ducks, also called pair ducks, are considered the king of wild ducks. Each pair weighs about 5 kilograms. The raw fried duck slices introduced here only use green duck breast as the main ingredient.

10. Jingzhou fish balls

Jingzhou fish balls, also known as "fish balls", "fish tofu" and "fish breasts", are made from minced fish meat, added with egg white and starch. Stir vigorously, squeeze into small balls and cook in slightly boiling water.

11. Jingzhou Winter Melon and Turtle Skirt Soup

Winter Melon and Turtle Skirt Soup is a kind of soup made with the skirt of turtle (also known as soft-shell turtle, turtle, turtle and turtle) and tender winter melon. Soup. The preparation method is exquisite and the ingredients are carefully selected. This dish has the effects of nourishing yin and nourishing the kidneys, clearing away heat and reducing inflammation.

12. Jingzhou Songzhihe residue

Jingzhou Songzi's lotus residue is also called lazy tofu. The raw material is soybeans, which are ground into soy milk, mixed with green vegetables, and then added with seasonings, sesame oil, etc. Because of its long flavor and good taste, it can regulate appetite. Nowadays, it is still very common for people to eat lotus residue in Songzi.

13. Jingzhou skinned eel

This dish is golden in color, moderately sweet and sour, crispy and delicious, appetizing and invigorating the spleen. It is the most famous dish in Jiangling, Jingzhou. One of the famous traditional dishes. It was originally called "Bamboo eel", so it is called "pitiao eel". This dish is made of fresh eel, deboned and cut into 6 cm long and 2 cm wide. Long strips, battered and starched, fried in sesame until the skin is crispy, then poured with sweet and sour yellow sauce and ready to serve.

14. Jingzhou Jiuhuang Cake

Jingzhou traditional pastry. It is made of oil-water dough filled with sugar and fruit fillings and baked. It is golden in color, crispy on the outside and soft on the inside. It has a rich aroma of rock sugar and sesame. It originated from the custom of climbing high to admire chrysanthemums during the Eastern Han Dynasty. /p>

15. Jingzhou Paper Pot Nuggets

Jingzhou has a very special snack - "Paper Noodle Pot Nuggets".

It originated from the Ming and Qing dynasties and has a crisp, fragrant and chewy taste. Today, this snack is gradually disappearing.

What are the top ten snacks in Jingzhou?

The top ten snacks in Jingzhou are as follows:

1. Morning noodles are a must-eat traditional breakfast in Jingzhou. Hundreds of years of history. It is said that when making Jingzhou morning noodles, you have to start working at midnight every night, using live eels, pork belly, and pork to make a milky white soup. When the guest orders the first bowl of noodles, put the cooked noodles in the soup, and then add in the noodles made of fatty pork, chicken breast, lean pork, crispy eel, etc., as well as lard, chopped green onion, etc. . This kind of morning noodles has soft and smooth noodles, and the soup is fresh but not greasy.

2. Dalian noodles are not originated from Dalian. In fact, Dalian has a big bowl of noodles. Why? One is the large amount, lots of soup, meaning a full bowl, the other is the large number of noodles, rich and high-end.

3. Guokui, also called Guobiao, is a kind of sesame cake cooked over a fire. It is also common in Wuhan area. But Jingzhou is different. There are garlic sprouts in the noodles, sesame seeds are sprinkled on the surface, and the fillings include pork, beef, and vegetarian pot cubes. The pot nuggets are crispy right out of the oven and taste best when eaten hot. The specific ways to eat it vary. You can eat it directly, dip it in soup, or soak it in soup.

4. Jingzhou spring rolls Jingzhou spring rolls are a traditional snack that welcomes the spring. Originated from the ancient "spring plate". "Spring plate with thin lettuce" and "Qingsong yellow leek test spring plate". The spring rolls in Jingzhou area are first rolled into a thin skin with flour, which is light and tough, and then stuffed with bacon, leeks, etc., carefully rolled into a tube shape, and deep-fried in an oil pan. The spring rolls will be golden yellow in color and have thick skin. The crispy filling is tender and mouth-watering.

5. Honghu Lotus Root Noodles Honghu Lotus Root Noodles are made from wild lotus roots abundant in Honghu Lake, the largest lake in Hubei, and made through modern technology. Its shape is crystal clear, its taste is refreshing and smooth, and it is supplemented with sugar and other auxiliary ingredients. Honghu lotus root is rich in starch, protein, vitamins and other ingredients, and is known as the "treasure in the water".

6. Fish cakes Fish cakes are praised by people for eating fish without seeing the fish. The fish has a meaty taste, the meat has a fish flavor, is fragrant and smooth. Nowadays, people use fish and fat meat to make cakes, and then use pork, yam, etc. to make meatballs. The meatballs are placed on the bottom, fish cakes are placed on top, and finally the belly slices and kidney slices are stir-fried to cover the top, which is called "chowder meatballs".

7. Jingzhou eight-treasure rice Jingzhou eight-treasure rice, in the mouth, it is bright in color, sweet and moist, oily but not greasy, sweet but not boring. , also known as "a small cup of wine, a small drink, a careful taste, and a long aftertaste after leaving the table". Legend has it that it was made by Xiao Dai, the palace chef in the late Qing Dynasty, specifically for the consumption of the Empress Dowager Cixi. It is made of glutinous rice, cinnamon meat, dense cherries, melon seeds, red dates, lotus seeds, sugar osmanthus, dense winter melon, etc., steamed into a paste, and then added with sugar, Made from lard.

8. Dragon and Phoenix are also one of Jingzhou’s special delicacies. It is one of the traditional delicacies of ancient Jingzhou. According to legend, Zhuge Liang created it for more than a thousand years to celebrate the safe return of Liu Bei and his wife from Soochow. history. Symbolizes good luck and good luck!

9. Jingzhou Dabai Diao, whose scientific name is Qiaozuihong_, has a slender body shape, flat sides, and a willow leaf shape. Its meat is tender, delicious, fresh and refreshing, and is highly favored by consumers. Jingzhou Dabai Diao was awarded the National Geographical Indication Product.

10. Wild ducks in Honghu Lake There is a saying among the people in Honghu that "nine wild geese and eighteen ducks are the best, but the green heads and eight towers are the best." Honghu wild ducks represented by "Qingtou" and "Eight Towers" can be said to be full of treasures. Honghu Braised Wild Duck has a history of more than 200 years and was selected into the "Chinese Recipes".

Food in Jingzhou District

Food in Jingzhou District includes Jingzhou Fish Cake, Jingzhou Dabai Diao, Balingshan Zhuju, Huanxi Tuo, Jingzhou Boiled Fish, etc.

1. Jingzhou fish cake: a traditional famous dish in Jingzhou, also known as Jingzhou flower cake. Originating from the Warring States Period, it is said that during the Warring States Period, there was a hotel specializing in fresh fish in Jinan City, the capital of Chu. One summer, the owner purchased a lot of fresh fish. There were few customers and a lot of leftover fish. Seeing that the fish meat was about to rot, the owner was quick to think and made it. Fish cakes. After tasting it, the diners found it fresh, delicious and endlessly memorable, and they all praised it.

2. Jingzhou Dabai Diao: Jingzhou Dabai Diao, whose scientific name is Qiaozuihong_, has a slender body, flat sides, and a willow leaf shape. Its meat is tender, delicious, fresh and refreshing, and is highly favored by consumers. Jingzhou Dabai Diao was awarded the National Geographical Indication Product. Jingzhou Dabai Diao, whose scientific name is Qiaozuihong_, has a slender body shape, flat sides, and a willow leaf shape.

3. Balingshan Vermilion Orange: Vermilion orange has a long history of planting in Jingzhou. During the Spring and Autumn Period and the Warring States Period, it was planted in large quantities in Jiangling, the capital of Chu. The patriotic poet Qu Yuan’s "Ode to Orange" made vermilion orange famous. The world. During the prosperous Tang Dynasty, famous poets Du Fu, Bai Juyi, Du Mu, Yuan Zhen, Yang Heng, etc. all praised Zhu Ju.

In the Song Dynasty, zhu orange became a tribute to the court.

4. Huanxi Tuo: Huanxi Tuo, also known as Huanxi Tuan, Sesame Rice Balls, and Sesame Eggs, is a traditional snack in Jiangling, Jingzhou, Hubei and other places. Why is it called the Happy Group? According to legend, there was a family named Tao in Jingzhou City in the late Qing Dynasty. They were separated during the war. After going through many hardships, they were finally reunited. The old man surnamed Tao was lucky that his family had not lost their lives in the war. He found the glutinous rice he had saved. After washing, grinding and draining it, he mixed it with an appropriate amount of flour and brown sugar, kneaded it into small balls, dipped it in sesame seeds, and fried it until it was mature. Unexpectedly, the finished product was very sweet and the family was very happy eating it. In order to commemorate the reunion, it is called "Happy Reunion". The Tao family is also famous for being good at making "happy groups".

5. Jingzhou Boiled Fish: Jingzhou Boiled Fish is a specialty delicacy in Jingzhou District, Jingzhou City, Hubei Province. Jingzhou boiled fish, the main raw material is black fish, rich in nutrients and delicious. It is one of the top ten famous dishes in Jingzhou.

Jingzhou City is a prefecture-level city in Hubei Province. What Jingzhou delicacies do you know?

Many people think that Hubei cuisine is not among the eight major cuisines, and that Hubei cuisine is not delicious. This is not the case. Hubei cuisine combines the essence of northern and southern cuisines and has its own system. Taking advantage of the Yangtze River and freshwater lakes, the freshwater fish dishes made are absolutely delicious. Hubei cuisine is divided into six factions, including Hanmian, Xiangyun, Huanggang, Hubei Xianhuang, Jingyi and Southwest Hubei, each with its own signature dishes.

The Jingyi flavor refers to Jingzhou and Yichang, which are the prosperous places of Chu culture and Hubei cuisine. The dishes focus on the original flavor, the taste is relatively elegant, and the salty, salty, sour and sweet flavors are outstanding. There are cooking methods such as steaming, stewing, stewing, roasting, and braising. Classic delicacies include skinned eel, Qianzhang Pork, pigeon eggs and fish maw, and braised eight treasures.

Today I will focus on sharing with you the food in Jingzhou. After all, I have spent some time in Jingzhou and I still have some say in the food there.

1. Morning noodles

Morning noodles are a famous snack in Shashi District, Jingzhou. They have been passed down for hundreds of years and are still loved by people in Jingzhou. In a bowl of morning noodles, the crispy aroma of the eel, the tenderness of the chicken, and the mellow aroma of the lean meat come together, coupled with the milky white broth and chewy noodles, which are fresh but not greasy, and will whet your appetite in an instant.

2. Jingzhou Qianzhang Pork

In Jingzhou, Qianzhang Pork, also known as comb meat, is a famous dish in Jingzhou and one of the representatives of Hubei cuisine. The production of Jingzhou Qianzhang Braised Pork must use oak pepper made from local chili peppers. Scoop out the pickled jalapenos, stir-fry the water with oil, and place it on the bottom of a bowl. Then put the pork belly on top and steam it in a pot. Steam the fat from the pork belly into the jalapeno peppers. After steaming, place a plate on the bowl. On top, flip it over quickly. Qianzhang Pork is the best. It tastes oily but not greasy, so it is a good side dish.

3. Jingzhou Pimp eel

Pip eel is a famous traditional dish in Jingzhou, which has a history of hundreds of years. It is named because the prepared eel looks like a leather strip. The prepared eel is deep-fried twice and then drizzled with sweet and sour sauce. It is golden in color, crispy on the outside and tender on the inside. When one end is served, it will be shared and plated by everyone immediately. This shows that everyone likes this dish.

4. Gongan Guokui

Gongan Guokui is a special pasta in Jingzhou Gongan County. According to different fillings, it is divided into fresh meat Guokui, sugar Guokui, beef Guokui and Meicai Guokui. etc. types. The freshly made Guokui is charred on the outside, tender on the inside, and soft. When you bite into it while it is hot, your mouth will be full of fragrance, which makes people full of praise.

5. Jingsha fish cake

Fish cake is a specialty of Jingzhou and a classic delicacy of Jingzhou. It is popular in Jingzhou and surrounding counties and cities. There is a saying that "no feast is complete without cake". " said. Fish cakes are crystal clear and white, soft, tender, fragrant and tough. Jingzhou chefs can use fish cakes to make a variety of delicacies, so Jingsha fish cakes are also known as the top famous dishes in Jingzhou.

6. Huanxi Tuo

Huanxi Tuo is a traditional snack in Jingzhou with a history of more than a hundred years. Roll the glutinous rice flour and water into a round ball, wrap it in sesame seeds, fry it until brown, take it out and pour it into another pot with caramel and stir-fry, then take it out of the pot, transfer it to a basket covered with sesame seeds and shake it a few times. It's done. The cooked Huanxi Tuo is crispy on the outside, tender on the inside, bright in color, soft and sweet, and has an excellent taste.

Have you tried all the above 6 Jingzhou delicacies? What do you think of the taste? What other Jingzhou delicacies do you know? Everyone is welcome to leave a message to add.

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What are the delicious specialties in Jingzhou?

Jingzhou has delicious specialties such as Jingzhou fish cakes and public security pot helmets.

1. Jingzhou fish cakes. Jingzhou people are very good at eating fish, and Jingzhou fish cakes are a major local specialty. The fish cakes made with fish mince are tender and white on the inside and yellow and white on the outside. They can be picked with chopsticks. When it comes together, it is very elastic and can be steamed, boiled, fried, pan-fried, stir-fried, and stewed. It can also be combined with different ingredients for cooking. It is firm but not tough when eaten, soft, tender, fragrant, and smooth. Tender and refreshing.

2. Gongan Guokui. Gongan Guokui is a special pasta snack in Gongan County, Jingzhou, Hubei Province. The skin of this kind of Guokui is very thin. After being baked, it turns into an attractive golden color, exudes aroma, and is delicious to bite. Crispy and crumbly, with a crunchy sound and scorched, it feels like eating potato chips.

What delicious food is there in Jingzhou?

The eight famous dishes in Jingzhou/Shashi area have a long history. During the Warring States Period 2,000 years ago, the capital of Chu State was located five kilometers north of today's Jingzhou. Many people in Chu like to eat fish, so fish dishes in Kyoto are extremely abundant. One of the fish restaurants is doing very well, and the owner has a fish pond exclusively for his fish, so he can attract diners with fresh fish. One summer, business suddenly became slow. There were too many fresh fish in the pond, but many of them died. The shopkeeper couldn't bear to throw it away, so he simply took it out, removed the thorns, washed away the stains, chopped it into minced meat, and added tofu and egg white to make cakes. Then sprinkle with white wine to remove the fishy smell, put it into a basket and steam it. After steaming, the smell of fish fills the kitchen. The boss was happy and asked the kitchen workers to cut the fish cakes into pieces the next day, pour various condiments on them and steam them. It was put for sale at the door and was snatched up by diners. From then on, this fish restaurant specialized in specialty fish cakes and made a fortune. During the production, the kitchen workers continued to improve, and the quality became better and better. It was so well-known in the capital that even the royal family and nobles sent people to buy it. The "Jingzhou fish cake" passed down from generation to generation is made of white fish meat. It is crystal white, extremely fragrant, and has a Chudi flavor. Later generations also used red fish meat to fry fish balls, and stewed chicken, pork kidneys and pork belly, which became a famous banquet dish in Jingzhou. On top of the feast, the white fish cakes and red fish balls complement each other, which is particularly eye-catching and stimulates people's appetite. If you can taste Jingsha fish cakes and fish balls once, it will be something you will never forget. As a result, fish cakes became widely spread in the Jingsha area. During the Spring and Autumn Period and the Warring States Period, fish cakes became the first dish in Chu palaces. Until the Qing Dynasty, they were still a court dish. It is said that after tasting Jingsha fish cakes, Emperor Qianlong blurted out: Eat fish but don’t see fish. Human lily cake. Later, fish cakes became more and more exquisite. People used fish and fat meat to make cakes, and then used pork, yam, etc. to make meatballs. The meatballs are placed on the bottom, and the fish cakes are placed on top. Finally, the tripe slices and kidney slices are cooked and stir-fried to make a multi-vegetable bowl. It is commonly known as "flower cake" and "chowder meatballs". It is still the top of the red and white wedding banquets in Jingzhou. dish. It can be seen that Jingsha fish cake has transcended a simple eating habit and has become a unique local folk culture after thousands of years of accumulation. According to relevant reports, "Jingsha fish cakes and other items were included in the second batch of provincial intangible cultural heritage lists."

Eight-treasure rice: According to legend, it was created by Xiao Dai, the cook of Empress Dowager Cixi in the late Qing Dynasty. Xiao Dai lived in Jingzhou City and was retained by the owner of "Juzhenyuan" to teach his skills. From then on, the eight-treasure rice became a famous dish in Jingzhou and became famous all over the world. The main raw materials of eight-treasure rice are glutinous rice, red dates, lotus seeds, barley kernel rice, longan meat, honeyed winter melon strips, honeyed cherries, osmanthus sugar, etc. It is first steamed into a dough, and then mixed with sugar and lard to make it. It is bright in color, oily but not greasy, and sweet but not tiresome. It is known as "taste carefully with a small spoon and have a long aftertaste after leaving the table".

Morning noodles: This is a famous traditional breakfast in Shashi with a history of a hundred years. As for the origin of Zaotang Noodles, a more convincing theory is that after Shashi opened as a port in 1895, a local restaurant owner made this oil-thick noodle based on the characteristics of the dock workers who were engaged in physical labor and liked to eat oily and watery foods. Fat, soupy and delicious noodles. It got this name because dock workers usually go to noodle shops in the early morning to eat noodles before going to work. The making of morning noodles is very particular. The owner of the noodle shop started working in the middle of the night, using live eels, old hens, pork belly, pork bones, and crucian carp to make soup. In order to prevent the fish bones from mixing into the soup, the crucian carp is also wrapped in a special cloth bag. First boil it over a strong fire, and then simmer it over a slow fire. The red fire licks the bottom of the pot, and the eels and old hens are rolling in the big iron pot. As the steam rises, the essence of these foods is concentrated into a pot of milky white broth.

Put the stock into the cooked alkaline water, and then put in the small pieces of pork belly stewed with pork skin and 70% fat; then shredded chicken breast, thinly sliced ??lean pork, and deep-fried until crispy and fragrant. Crispy eel bones and other large pieces; finally, a handful of fragrant local spring onions are sprinkled on top to meet the diners who have been waiting impatiently. Holding such a bowl of noodles, you can see the chewy noodles looming under the milky white broth, the white and tender chicken and pork, the browned eel, and the green green onions, all teasing your stomach. When you eat it in your mouth, the noodles are soft and smooth. The soup has the flavor of chicken, fish and meat, which is fresh but not greasy. The crispy aroma of eel, the tenderness of chicken, and the mellow aroma of lean meat will conquer your taste buds in an instant. At this time, you will definitely be jealous of those happy Shashi people, because every day for them starts with the delicious breakfast noodles. The biggest feature of Zaotang Noodles is the broth that is rich in collagen and various nutrients. When a man eats a bowl of morning noodles, he feels as if he is not tired after drinking Red Bull; when a woman eats a bowl of morning noodles, she feels better than going to a beauty salon. There is no shortage of loyal "fans" of Zaotang noodles. In order to grab the fresh soup from the first pot, there are "zaosi" at around 5 o'clock in the morning at the doors of time-honored noodle restaurants such as Fu Shou and Xiyuan, as well as several unknown but famous noodle restaurants. Waiting in front. After seven o'clock, there will be a long queue in front of the noodle shop.

Spring rolls: It is a traditional snack that welcomes the spring. It originated from the "spring plate" where people gave each other food on the day of spring in the Jin Dynasty. In the Tang and Song Dynasties, the trend of eating "spring plate" became more popular. Du Fu once left a poem in Jingzhou about "a spring plate with thin lettuce in spring", and Su Shi also wrote a poem about "green song, yellow leek and spring plate". Since the Ming and Qing Dynasties, spring rolls have gradually evolved into "spring rolls". The spring rolls are made of flour and rolled into a thin skin, stuffed with pork, leeks, etc., and rolled into a tube shape about two inches long. They are fried in a pan until they are golden in color, crispy in skin, tender in filling, and attractive in aroma.

Lotus root and pork ribs soup: "There are wild ducks and lotus roots everywhere, the autumn harvest is full of rice, and everyone says that heaven is beautiful, how can it be compared to the fish and rice land of Honghu Lake" This is an episode in the movie "Red Guards of Honghu Lake" , Honghu Lake in Jingzhou is the largest freshwater lake on the Jianghan Plain, located in the southwest of Jingzhou. Every autumn and winter in the Jingzhou area of ??Hubei Province, whether it is a large hotel or a small restaurant, the dish of baked lotus root soup is indispensable. What the locals call "baked" actually means simmering and stewing. Jingzhou's lotus roots are the most unique! Hubei people are famous for their fondness for soup. During festivals and when guests come to their home, they will bake a can of soup in a casserole. There is a saying in Jingzhou: There is no feast without soup. I remember a friend told us when he came back from Guangzhou last year that he couldn't drink lotus root soup like here in Guangdong. The reason why the lotus roots in Jingzhou are sweet and glutinous when stewed is because the water and soil in Jingzhou are good, while the lotus roots in Guangdong are not stewed at all. It's not rotten, it has a nice crunch in your mouth. Jingzhou's authentic local "Lotus Root Pork Ribs Soup" is made from the finest Honghu red lotus roots, which are simmered in an earthen clay pot over a coal stove for more than three hours to create a fresh and mellow soup. The best lotus root is soft and fragrant after being stewed, and you can pull out thin filaments when you bite it. Regular consumption of lotus root soup can also nourish the heart, spleen, and nourish the skin and activate blood circulation. In the cold winter, have a bowl of "Lotus Root Pork Ribs Soup" and drink it to warm your whole body. Pork Ribs and Lotus Root Soup has the sweetness of lotus root and the richness of pork ribs. It is a warm and delicious soup. Lotus root has high nutritional value and is rich in trace elements such as iron and calcium. It is also rich in plant protein, vitamins and starch, which can replenish qi and blood. During the change of seasons, many people are prone to colds. Drinking pork ribs and lotus root soup has the effect of enhancing immunity. Strengthening the body can reduce the chance of contracting the disease.

Qianzhang Pork: Made from pork belly that is both fat and lean, it is boiled and fried, colored with brown sugar, cut into thin slices, and steamed in a bowl. The meat slices are as thin as paper and shaped like a shuttle. , with many slices, hence the name Qianzhang Pork, also known as Comb Pork. Legend has it that this dish was made by Duan Wenchang, the prime minister of the Tang Dynasty, who improved on the traditional comb meat preparation method when he returned to Jiangling Province to visit his relatives. He brought it back to Chang'an for his friends to taste. Since then, this dish has become famous all over the world. To make braised pork, you must use fat and lean pork belly with skin. First cut the pork belly into large pieces about 10-12 cm wide and 12-14 cm long. Boil it in a pot of boiling water until it is cooked. Then put the meat into the fried Beijing sauce for coloring and simmering until the flavor of the seasoning is absorbed. After putting it in, fry it once in oil to release some of the fat in the meat, so that the meat is fat but not greasy, and the skin is chewy. The skin of the fried meat is wrinkled, much like the skin of a tiger, so the pork belly is also called "tiger skin pork belly". Wait for the meat to cool before cutting into thin slices. It should be as thin as possible. People with good knife skills can cut the meat as thin as paper. A piece of 10 cm long meat can be cut into more than 30 to 40 pieces. Therefore, Braised pork also has another name: "thousand-layer pork".

After the meat is cut, place the meat slices face down neatly in a bowl, and put _pepper on top. (_pepper is a local dish in Shashi. It is made by mincing fresh chili peppers and mixing them with rice noodles and then putting them into a lotus leaf jar. When eating, Stir-fry it and it will have a special aroma. If there is no pepper, you can also use tempeh or Nanfeng pickled vegetables or dried beans. Steam it in a basket for 20 minutes before serving. Put the pork belly upside down on a plate, sprinkle with chopped green onion, or put a plate of cucumbers and coriander on the edge of the plate. In this way, when the pork belly with good color, fragrance and shape is served to the table, it will give people a sense of wonder. The strong impact on sight, smell, and taste makes you unwilling to stop eating chopsticks, and it is also a good companion for wine and rice. In the past, people in Jingzhou could only eat pork belly at banquets. Now the living standards have improved, not only in restaurants, but also in restaurants. There is this dish in it, which is often made in ordinary people’s homes, especially during festivals. This dish is absolutely indispensable on the dining table of Jingzhou people.

Beef Rice Noodles: Like Zaotang Noodles, they like the strong flavor. People in Jingzhou who have great taste usually choose beef rice noodles. The sour and spicy ones make people salivate just thinking about it. The broth of beef noodles is made with more than 20 kinds of traditional Chinese medicines and spices, as well as beef bones. The soup is so fresh, and their beef noodles are also carefully braised, using 18 kinds of ingredients and braised for 4 hours. There are several secrets to the delicious rice noodles: the rice noodles must be firm and soft. It is not delicious if it breaks as soon as you pinch it; it also has a strong sour and spicy taste, which is very similar to the taste of Chongqing Hot and Sour Rice Noodles; of course, the essence is the beef noodles, the beef must be chewy, and the soup must be boiled to match it. It tastes like the perfect beef rice noodle. Gong'an beef rice noodle and Huangjiatang rice noodle are both good choices.

Mi Yuanzi: (We usually call tofu Yuanzi mainly for its taste. If you want it to taste good, you need condiments. There are 12 kinds of condiments such as shrimps and seaweed. There are 12 kinds of condiments in a bowl of rice balls. The taste is not simple. The shrimps must be 2 centimeters long and freshly dried that year. And the dried shrimps can bring out the special umami flavor without being soaked. However, it is not enough to just taste good, the chef said that it must be made well. Mi Yuanzi, you must be very careful and don't be sloppy in every process. First, select good new rice as the raw material, then grind the rice into fine rice milk, add auxiliary materials to increase the viscosity, and then heat it. After the rice paste becomes a paste, it is then made into round rice balls.

The buns include: one thing is called wontons in Beijing, wontons in Shanghai, and Chaoshou in Chengdu. In Shashi, this thing is called Baomian. It is thin and melts in the mouth. The most delicious is Daixiang Baomian. Because the red meat is revealed in the noodles, it shows the exquisite craftsmanship.

The fried dough sticks wrapped in glutinous rice are simply a genius invention. The hamburger is not as good as the hot dog. The small cooking table has glutinous rice and fried dough sticks in each piece. The shredded kelp, shredded salted fish, shredded radish, shredded potatoes, shredded mustard, shredded beef, and ham sausage in the can complement each other, and the taste is natural. Perhaps only the young students who ride to school with one hand in the cold winter understand best. Bar.

Tofu brain: Northern tofu brain is braised, with chive flowers and chili oil added, making it salty. Shashi tofu is white and clean, like a mirror, sweetened with sugar. The two are completely different, and the most similar thing is probably that they were both eaten with fried dough sticks. However, Shashi Tofu Nao not only favors fried dough sticks, but also embraces many fried goods such as fried dough sticks, fried dough cakes, glutinous rice cakes, and glutinous rice cakes.

Fa Gao: The raw material is very simple - glutinous rice. After a not very complicated production process of fermentation, steaming and cutting, it has become a food suitable for all ages in the small town. The origin and age of Fa Gao are unknown to this day, but it probably has some history. There are only two or three kinds of snacks in my childhood memories, and steamed cakes are one of the important ones. Fa Gao is the true nature of glutinous rice. Its taste is sweet, but not cloying at all. It has a natural starch sweetness, so no matter the elderly, adults or children can eat a few pieces at one go. In the past, the surface of the steamed cake was a bit rough, and dense holes could be seen on the sides, making it extra light and soft, so the taste was even better.

Soda rake: Just put something like white batter on the pot, draw a circle with a piece of bamboo, cover the pot and let it simmer for a while. The top layer will taste like steamed cakes. The layer below is golden and crunchy.

There must be three delicacies inside the tofu skin, and it also has an outer skin. That is to say, it has skin and filling.

The skin of this tofu skin is made from mung beans and rice, ground into a pulp, mixed with eggs, and then put into a pot and spread into dough (the dough remains in the pot at this time). The filling is usually made of glutinous rice, diced meat, and dried tofu (some Adding more ingredients will naturally double the value, and then wrap them in the spread dough. When wrapping, it's a bit like folding clothes. Then fry them in a pan until golden (some chefs will add a little pork). When fried in oil, the three fresh tofu skins are charred on the outside and tender on the inside. They have the crispy aroma of eggs on the outside and the sweet aroma of glutinous rice on the inside. Mixed with the umami flavor of diced meat and dried tofu, it is naturally rich in flavor. It feels like the great fragrance of each family. If the chef uses lard to fry it, it will be like the finishing touch, and all the fragrance will be sublimated to a higher level.

Huan Xituo: There are also sesame dumplings similar to Huanxi Tuo in Shashi, but the belly of Huanxi Tuo is hollow. It's slightly sweet, just like making a forced smile. The Huanxi Tuo is not only delicious, but also cute.

Gong'an Pot Nuggets: It's a bit similar to Xinjiang's naan, but not as thick. The pot cubes are just a thin layer, and you can choose sweet or salty flavors. There are also meat-wrapped ones, which taste crispy like biscuits when baked. The taste is delicious!