What foods in Xiangyang make you particularly unforgettable?

The soup base of Deng Jia beef brisket is genuine, which can be regarded as the originator of Xiangyang beef brisket noodles. It is open 24 hours a day to overcome hunger at different times. High quality beef, fine flour. It combines the essence of bone soup with unique ingredients, and tastes pure Chinese herbal medicines by secret technology. The soup is fragrant, and it is several meters long, which makes people feel pale. How many years have passed since Deng Jia brisket? Now the store has moved to a bridge, and the store has expanded to two floors. Can supply more friends who love beef noodles to eat together!

Wang Pangzi noodles

Wang Pangzi noodle restaurant is no stranger to many Xiangyang people. Located at the intersection of a food street, it occupies a geographical advantage. The noodle restaurant is transparent on all sides and the dining environment is relatively clean. The soup of noodles is authentic butter, and even the most common kelp and tofu noodles will never cut corners. When I first tasted the noodles, I didn't feel their greasy at all, but when I went in, I found a thick butter smell between my lips and teeth. Enough noodles, enough strength, enough spicy, enough hemp, open 24 hours a day. Whether you are rushing to work in the morning or wandering around here at night, order a bowl, and in less than two minutes, a bowl of attractive noodles will appear in front of your eyes. The spicy taste in the face is absolutely irresistible.

Gongting noodles

Speaking of the noodle restaurant in Xiangcheng, "Wang Fu" at the intersection of Green Shadow Wall on South Street has long had a good reputation. After years of careful management, it can be said that it is in harmony with the people at the right time, adjacent to the famous tourist attractions in Xiangyang-Xiangwangfu and green camp Wall. Beef noodles are crispy, red oil on the upper body, and the taste of rotten meat is particularly attractive; Bean-flavored noodles, the feeling of stew, slightly light; Miscellaneous sauce's noodles are dry but not sticky, and thick sauce is like mixed noodles. The last thing you can't miss is rice wine and soybean milk. The rice wine is crisp, the soybean milk seems to be ground, and you can still drink bean dregs. Because the noodle restaurant in Wang Fu has a heavy taste, it won't be too salty to neutralize.

Peigong barbecue

Speaking of barbecue shops in People's Square, foodies in Xiangyang will think of Peigong barbecue. This is a barbecue shop that has been open for more than ten years. From the initial food stalls to the refined decoration of the present environment, from paying attention to food to eating well in a good environment, it is a qualitative sublimation. In the warm light, neat red western-style chairs make eating barbecue a little elegant. According to the strong research of eating goods, mutton and braised lotus root are particularly delicious, and mutton is very authentic. Fried pork belly needs special recommendation. It tastes sweet and spicy, which is a unique taste and won't get tired of eating.

Fu Xiao barbecue

The most pleasant enjoyment in life is to eat barbecue, drink a little beer, chat with two or three friends and enjoy a small barbecue in Latin American pedestrian street in People's Square. Fu Xiao barbecue can be regarded as a traditional barbecue with a sense of the times. Mainly engaged in specialty barbecue, Chinese dishes, Chaozhou casserole porridge, all kinds of snacks and drinks. Here you can not only eat classic barbecue, but also creative Chinese food. Western-style sofa area, elegant in literature and art, is a good environment for chatting with friends. With some mutton skewers, some scallops and some special Chaozhou casserole porridge, a delicious trip was born.

Chao Tianmen hotpot

The spicy pot bottom of Chaotianmen Hotpot is made of high-quality pepper and hemp pepper. Authentic peppers make Chaotianmen Hotpot more spicy and delicious! Chaotianmen's soup pot bottom and mushroom soup pot bottom are secret soup bases, which are seasoned with various fungi to keep fresh. You can feel incomparable delicacy and purity just by drinking soup ~

Kuanbandeng laozao hotpot

The storefront environment of Kuanbandeng Laozao Hot Pot is rich in Chongqing style and distinctive in dialect. It is an authentic Jiugongge hot pot, which is made of fresh soup and various Chinese herbal medicines. It is healthy and disposable! Choose the best ingredients and you can eat Chongqing hot pot without flying.

Lieeryu village

Li Er Fish Village uses live fish from the Han River, and you can see the whole process when you stand outside the window, in order to let diners eat fresh fish. The retro mahogany tables and chairs are neat and orderly, and the hall is separated by a fish-scale wooden screen, which is full of space.

Laochutou donkey meat Wang

Tiger-headed donkey king is an authentic hot pot restaurant for donkey meat. It uses fresh donkey meat without sauce and is served with "red soup" ("red soup"? That is, it is made of dried pepper, pepper, fermented glutinous rice juice and bean paste. Donkey meat is cut into large pieces and eaten in hot pot. It's delicious and delicious! In addition to delicious donkey meat, there are donkey blood and other series.

Huangjihuang three sauce braised pot

Delicious recommendation: Braised bullfrog! There are many bullfrogs, covered with a thick layer, and the sauce penetrates into the meat, which has the fresh fragrance of bullfrogs themselves. The entrance is smooth and meticulous, delicious! Compared with braised fish dishes, beef braised chicken wings look more attractive, and "meat lovers" are even more irresistible. However, Hong also has to tell the truth. When choosing meat stew, it is best to put it together with fish and seafood stew, especially fish, so that when eating it, it will not be tired because it is all meat.

Lajia kitchen

One shrimp in the spicy family is worth three outside. This shrimp is big and fresh. The food is mainly spicy, with heavy taste and good taste, which is worth a try ~

Seoul menxianhui

Stew chicken leg with sauce. The chicken leg meat is fresh, as if it had been pickled. The stewed chicken leg meat Q is elastic and slippery. There is also a beef pot, beef is also that kind of good beef, which is simply enjoyable to eat!

Pinshangpin three sauce braised pot

Squid tastes fresh, big, chews Q-bomb, and tastes delicious. In addition, the taste of bullfrog is also very good. In addition to a lot of strong leg meat, there will be bullfrog skin, which is as smooth and tender as fish skin and a little more tough. After eating, a feeling of satiety immediately came to my mind, and collagen exploded.

Jincaomao Korean-style barbecue restaurant

Beef and mutton pork belly is a must-have item of golden straw hat. The meat is tender and not over-developed, and the taste is just right. You can also taste the meat itself, and order a piece of steamed bread with stinky tofu. It's delicious!

Haizhiwei

A veritable taste of the sea, there are many kinds of seafood and abalone to eat. The interior decoration is like an aquarium, and there are actually small sharks in the aquarium next to it! Watching and playing while eating is definitely enjoyable, but the price is also slightly higher!

8090 cafeteria

Chinese style decoration is tasteful and has a sense of the times! Three flavors at the bottom of the pot can serve three flavors at the same time! It also meets the needs of various tastes!

Jiangnan barbecue buffet

The dishes are rich, mainly barbecue buffet, covering seafood, Chinese cooking, cold dishes, fruits, drinks, and all kinds of coarse grains, which can be matched with nutrition. Drinks and wine! The brightly colored jelly in the small glass is also good! Good service attitude, waiters often come to change the paper in the baking tray!

Baidu barbecue rice cake hotpot

Baidu barbecue, the world's first barbecue theme restaurant, is unique among barbecue restaurants all over the world.

Tesiting western restaurant

The steak is tender and delicious! Snacks are also good, with elegant environment and high cost performance. Located in the north street, eating western food and looking at antique buildings, there is a sense of time and space disorder!

Haoke family

Don't say anything Childhood memories! When western food was still tepid, many friends gave it to his family for the first time!

Banqiushan western restaurant

As the earliest western restaurant in Wanda, Banqiu Mountain has always been the first in Wanda's dining queue. Every variety of his family has a signature dish that meets the tastes of consumers and has always been able to withstand the tastes of the public. We recommend chicken rice with double peppers, classic cowboy steak in Mid-Autumn Mountain (mainly in large quantities), fruit pizza, fried rice in Tai Huang, beef cooked in one pot, clay pot rice, beef hotpot with sauerkraut and fruit salad. His specialty afternoon tea is also good.

A Xiang rice noodles

Glittering and translucent rice noodles are fragrant with red oil, Chinese cabbage is scattered all over the place, the bean curd is tender, the ears are crisp and crisp, the fresh and fragrant large intestine is warm and delicious, and the spicy fragrance suddenly permeates the five internal organs. Take a sip of soup and sweat a little! Love spicy taste!

Sisters lia potato noodle

Affordable, rich in taste, delicious! His shop can be found in many places. I like sweet and sour potato powder best. It's spicy and sour, and it tastes excellent.

Speaking of Xiangyang cuisine, how can you lose a bowl of beef noodles?

I once stayed in Xiangyang for a while, and my understanding of this city began with a bowl of beef noodles.

Although that time was short, it was an important turning point in my life.

The year 2000 was the darkest time in my life. I feel extremely inferior because of a serious skin disease. I stopped studying in high school. When I got home, I didn't go out and didn't dare to see anyone. I was so depressed that I wanted to leave this world.

At that time, my second sister and my second brother-in-law opened a tailor shop in Xiangyang (then called Xiangfan) to make clothes for people.

When I was demanding extremes, I received a phone call from my second sister, who asked me to go there to play, relax and see the world.

I said I would go, and the next day I went to Tianmen North Bus Terminal and took a long-distance bus to Xiangfan. I didn't expect this trip to Xiangfan to change my life.

The road conditions were very bad at that time. The bus passes Shayang and Yicheng, and it takes four or five hours to reach Xiangfan. Then take a bus to a place called Tuanshan.

It is a small town near the national highway and belongs to Xiangfan High-tech Zone. At that time, it was still an undeveloped area, and the built-up area in the town was very small, even worse than the town in my hometown.

The buildings along the national highway are small hotels with eye-catching signs, which provide places for past long-distance bus drivers to eat and rest, and it is said that there are also special services.

Turn in from a T-junction and enter the street of the town, which was the only main road in the town except the national highway at that time. My second sister's tailor shop is on this street, and the noodle shop is next to it.

After a rest, my brother-in-law brought me a bowl of noodles.

I remember that the bowl was very big, the noodles were full, and the weight was particularly sufficient. Instant noodles in red oil soup, bean sprouts, a few pieces of beef, sprinkled with chopped green onion and coriander. The color is beautiful and looks attractive. But when I picked up chopsticks and took a bite, I found that this bowl of noodles was not simple.

First of all, it is spicy, very spicy! Although I used to eat spicy food in my hometown, I have never eaten anything so spicy. However, spicy is spicy, and it tastes good. Bean sprouts are crisp and beef is strong. I blush as soon as I eat, and my mouth is full of fire. I can only breathe while eating and cool my mouth with iced drinks. After eating a bowl of noodles for half an hour, I was sweating in the end. I didn't dare to taste the red oil soup anyway.

It may be that the stomach doesn't adapt, and it will soon start to hurt the stomach. I ran to the only open-air public toilet in town and got a thread. The feeling of acupuncture and fire is indescribable and sour!

In the afternoon, I saw the noodle shop owner cooking red oil. A large piece of white butter like a candle is melted in a pot, and then the red pepper is added until the oil is boiled red. The color and spicy taste of pepper are blended into the oil. This is the soul of a bowl of noodles.

During my stay in Xiangfan, my sister and brother-in-law took me to see the ancient city of Xiangyang and climbed the old blue brick wall. Then I crossed the Han River by boat. The wide green river reflects the ancient city walls and modern buildings, which is refreshing and fresh in my memory.

In fact, the second sister is kind. She asked me to go to Xiangyang in the hope that I could learn skills from my brother-in-law there, so that I could gain a foothold in society and at least support myself in the future. But at that time, I was still stubborn and refused to study.

Later, the tailor's business was not good, so he closed the shop, and the three of us went to Dongguan to take refuge in Dajiefu, who was the team leader in a clothing factory. Finally, I got into the business.

Time flies. Twenty years have passed in an instant, and I have been in this business for twenty years. Although I haven't achieved much, I can get married and have children and support my family by this craft. Although not rich, but also well-fed!

The trip to Xiangfan in those days also changed my fate! As for the impression of Xiangfan (now Xiangyang), apart from the ancient city wall and the Han River, I am afraid it is not the bowl of hot beef noodles!

In China, the saying that food is the most important thing for the people has been passed down to this day, which is enough to prove the position of food in our eyes. Therefore, there are some special foods everywhere, and Xiangyang is no exception.

Next, let's follow in the footsteps of Jian Zhijun and look at the unforgettable Xiangyang cuisine.

1, sand meat

Sand meat is a traditional beet in Xiangyang. Choose pork belly, put bean paste into the meat slices, steam until soft, and serve as dessert. The dishes are white and red, fresh and sweet, fat but not greasy, and are most popular with the elderly.

2. King Kong Crisp

Xiangfan is a special snack with a history of more than 200 years. The main raw materials of King Kong Crisp are flour, sugar, sesame oil and a small amount of edible alkali.

3. Xiangyang noodles

There is also a proverb in Bao Mian local traditional snacks, which is called "Eat Bao Mian on the first day of the first month-the first meal".

4. chamber pot Camellia oleifera.

The production method of Camellia oleifera is simple, but the seasoning is exquisite. First, make the flour warm and slightly yellow, then add sheep oil or butter, pepper, lobster sauce, onion, ginger, salt and so on. Add it and cook it with water to make a paste.

5. Acidic paste surface

Nowadays, in the streets of Erwan, the taste of sour paste noodles is full of people's mouths and noses, and many residents of Xiangfan often go to Zaoyang to taste delicious sour paste noodles.

6. Xiangyang kohlrabi

Xiangyang kohlrabi, one of the four pickles in China, was created by Zhuge Liang when he lived in seclusion in Longzhong, Xiangyang, according to Scenery of China. In the folk, it is called Zhuge Cai and Kongming Cai.

7. Pan eel in Yicheng, Xiangyang

There are many delicious foods in Yicheng, and the eel is the oldest. Yi Cheng Pan eel meat is tender, smooth and delicious, delicious and unforgettable, and its nutritional value is far better than that of stir-frying and stewing after being cut open. It's a "palace dish" specially made for the king of Chu.

8. Yicheng salted duck

Yicheng salted duck is an adult duck made of ancient snails, fish, shrimp and rice. Using unique ingredients, the adult ducks weighing 3-4 kg were fattened, trimmed, unhaired, refined, shaped, dried, frosted and preserved in vacuum.

9. Xiangyang Triple Panel

Three mosaic dishes are the traditional famous dishes in Xiangyang City, Hubei Province. It takes pork liver, ribs and pig brain as ingredients, and focuses on frying purple mustard, ribs and pig brain.

10, Xiangyang bound hoof

It is famous in China, and it is a traditional food. The practice is to marinate pig's trotters with various seasonings for several days, wrap them tightly in a ventilated place with fine hemp rope and blow dry. After a few days, take them down and cook them.

Beef noodles, of course. I miss it for a few days without eating it. Yellow rice wine beef noodles are really beautiful.

1, Xiangyang beef noodles, Chen Jia and Deng Jia are on a bridge, and many foreign friends have punched in.

2. The slag river surface of Han Chang Road is only open in the morning and closed after ten o'clock. There are quite a few people waiting in line every morning.

Lotus root sparerib soup was first eaten in Daozi, Zhong Ding Street, but now it seems that it can't be found.

4. Zhong Ding Street Luwei Street, braised duck neck, duck intestines, duck wings, duck head, lotus root and kelp. Every time I used to go at three or four o'clock, the taste was ... super attractive. Now many pavements have been transferred or replaced, and it seems that there are only two or three.

5. There are beef offal in the street of Zhong Ding. When I returned to Guangzhou, my colleague asked me to bring him a few Jin of frozen cooked beef offal. When I got there, I heated it and mixed the noodles, saying it was the same as eating at home.

6. The pot helmet at the junction of Zhong Ding Street and Jiefang Road is crisp and delicious. Five or six yuan each. It is delicious.

Xiangyang beef noodles.

Xiangyang special beef noodles, beef offal noodles and butter noodles are Xiangyang people's favorite breakfast, which is characterized by spicy and delicious taste, long aftertaste and insatiable eating. Many Xiangyang people will feel tasteless in their mouths and lose their appetite if they don't eat butter noodles for three or two days. The method of beef noodles is very simple: after the water is boiled, put the noodles in the pot, cook them, scoop them up, and add sesame oil to cool them. When eating, grab a handful with a spoon, put it in boiling water to get hot, and then add boiled beef, beef offal, pepper and other condiments. When eating beef noodles, drink a bowl of Xiangyang yellow rice wine or Xiangbei soybean milk, which is comfortable and comfortable.

Chinese name

Xiangyang beef noodles

Foreign name

Xiangyang beef noodles

classify

Hubei gourmet

Someone's taste

One spicy, two hemp and three fresh, delicious, long aftertaste, not greasy or greasy after eating for a long time.

major constituent

Beef or beef offal, alkaline noodles, bone soup, soybean oil, butter, pepper, dried red pepper.

quick

navigate by water/air

The practice of starting to apply for time-honored brands

trait

Xiangyang beef noodles and Xiangyang beef offal noodles are the most exquisite: first, they are fragrant, second, they are thick, and third, they have aftertaste. Oil should be fragrant and beef should be delicious. Boil red oil, braised beef and beef offal with ingredients. The biggest secret of Xiangyang beef noodles is Chinese medicine stew, and the most important thing is soup. The beef noodles in Xiangyang are different from those in Lamian Noodles and Shanghai. The beef noodles (beef offal noodles) in Xiangyang are covered with a layer of beef (beef offal), which makes foreigners feel how this meat can be obtained without money. What you eat is flour, which is alkaline, with moderate alkali content, no bitterness, only fragrance; The night before, the noodles were ready, watered, oiled, mixed and spread in a big bamboo dustpan; Early the next morning, two cauldrons were set up. One pot of white soup, boiled water, bubbling with water vapor and white fog, gradually rose. The other pot was red soup, which was cooked by the boss early in the morning with black beef offal and spicy peppers. There was red spicy oil and green garlic seedlings floating on it, motionless. Here comes the noodle eater, shouting, two sides, a bowl of rice wine. The boss grabbed a piece of dough, threw it into a long-handled bamboo fence, grabbed a handful of crispy mung bean sprouts, sank them into the rolling white soup and shook them unhurriedly. The boss's gesture is beautiful, his wrist moves up and down, but his arm doesn't fluctuate. Every half minute, the forearm is raised, and the bamboo screen draws a small arc in the air, and falls firmly in the bowl, and then the red soup is added. If you like spicy food, the boss will give you an extra spoonful of spicy oil and serve it neatly. If you go to Xiangyang, enjoy the scenery of Shuijing Village, and are pregnant with the Dragon and Middle Ages, don't forget to try the beef noodles in Xiangyang.

Start applying for world heritage

2065438+On the morning of February 6, 2005, the launching ceremony of Xiangyang beef noodles declaration for national intangible cultural heritage was held in Phoenix Wen Yue Hotel. As one of the three business cards of Xiangyang, beef noodles are expected to go out of Xiangyang, Hubei and the world in the future.

Tracing back to Xiangyang beef noodles, it has a long history and is full of the essence of Chinese food culture. Old Xiangyang beef noodles began to spread as early as the first year of Kangxi in the Qing Dynasty (A.D. 1662) and have a history of more than 300 years. Xiangyang people in past dynasties inherited and developed the skills of their ancestors, which kept the old Xiangyang beef noodles with its unique flavor.

The reputation of old Xiangyang beef noodles is enduring. Although many celebrities come to taste it or taste it in Yatang, Xianggufang beef noodles are always the crystallization of folk ancestral crafts, and this quality is irreplaceable. For a long time, old Xiangyang beef noodles have appeared more and more in the restaurants of ordinary people, and become a delicious food to adjust the food culture of ordinary people. The rings of history have brought this good face more than 300 years ago to us. After several generations of inheritance, it has always maintained a traditional flavor. The charm of 300 years ago embodies the wisdom precipitated by benevolent people for hundreds of years. Old Xiangyang beef noodles are the essence of China's food culture.

In the process of inheritance and development, Xiangyang beef noodles are facing the same embarrassing situation as traditional foods in other places. It is difficult to find the development direction of beef noodles by sticking to Xiangyang area, so beef noodles are allowed to survive as breakfast for Xiangyang people.

Xianggufang beef noodles came into being. Inherit and excavate the traditional flavor of Xiangyang beef noodles, study the ingredients and ingredients, and present the classic and authentic old Xiangyang beef noodles for Xiangyang people. And hope to declare it as a national intangible cultural heritage, which not only inherits the traditional flavor diet, but also inherits the urban culture of Xiangyang.

The person in charge of the Cultural and Sports Bureau of Xiangcheng District, Xiangyang City said that the application for the heritage of Xiangyang beef noodles has been well done, and it has been approved and reported step by step, striving to successfully apply for the legacy of Xianggufang old Xiangyang beef noodles and promote Xiangyang beef noodles to the whole country.

Time-honored brand of business circles; old?name?in?business；time-honored?brand

Xiangyang beef noodles is a world-famous dish. Made of high-quality beef, refined powder and pure Chinese herbal medicines. Its color is ruddy, the meat is fat but not greasy, and the soup is fragrant. Xiangyang beef noodles are divided into two series: beef noodles and beef offal noodles. There are many famous beef noodle restaurants in Xiangyang.

Hot beef with delicious soup, strong alkaline noodles sprinkled with coriander, chopped green onion and red oil ... You can eat beef noodles in Xiangyang, from five-star hotels to restaurants in the streets. Beef noodles are not only delicious, but also deeply rooted in Xiangyang food culture-

We made a special trip to this noodle restaurant in the evening. The noodle restaurant is clean and refreshing, with elegant environment and full guests. When waiting for a seat, look around. The decoration is simple and nostalgic. When we were seated, a bowl of steaming beef noodles was served and we couldn't help eating it. It's delicious, the noodles are flexible and moderate, the soup is thick but not turbid, the meat is full and juicy, and it melts in the mouth. This bowl of beef noodles is fragrant in memory.

working methods

Ingredients: 500g of soybean oil, 50g of onion, 25g of ginger, 20g of soy sauce,15g of cooking wine, 25g of sugar and 5g of pepper.

Accessories: 5g Chili oil, 5g dried Chili, 5g monosodium glutamate, 750ml beef soup and 20g refined salt.

1, cut the beef into two neat pieces; Peel green onions; Was, cutting into section, and cutting into sections; Sliced ginger; Cleaning dried red pepper, removing seeds, and cutting into sections with the length of 1 cm; Sesame is baked and fried.

2. Marinate beef with onion, ginger slices, refined salt and cooking wine for 1 hour, steam it in a cage with boiling water, take it out and let it cool, and cut it into strips with a length of 4 cm and a width of 1 cm.

3. Heat the wok, add soybean oil, heat it to 50%, add beef strips, fry dry, and take out the oil control.

4, put 75 grams of soybean oil in the pot, heat it, add pepper, fry it, remove it and discard it. The oil is a little cooler. Stir-fry dried chili until it is purple-black, add onion and ginger, stir-fry, add beef soup, add soy sauce, monosodium glutamate and beef strips, thicken the juice with medium heat, and pour Chili oil when the juice is exhausted.

Breakfast, Xiangyang beef noodles, Yicheng fried noodles, Zaoyang hot and sour noodles. Chinese food, Yicheng fried chicken, dinner, Yicheng bone prawns. A night snack, a barbecue near the Drum Tower, a barbecue near Nanzhang Station, and a place in Zaoyang are all good. Midnight dinner with some stone wine. I haven't been to the estuary, so I don't comment.

Xiangyang beef noodles have a strong beef flavor.

The delicious food in Xiangyang is of course beef noodles. I have been to Xiangyang once, and the most famous one is beef noodles, which makes me unforgettable.