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shrimp

Rice, corn, etc. Take brown sugar water as raw material and brown sugar water as seasoning to cool and quench thirst. Blended with ice water in summer, it is a drink with better flavor and is deeply loved by Yichang citizens. Operated by roadside vendors, most of them are home-made, and the price ranges from 50 cents to 1 yuan a cup. When it comes to cold shrimp, the first thing that comes to mind is Qi Baishi's shrimp painting, which is slightly turbulent, indifferent and very interesting. Cold shrimp also has this idea. Although you can't fill your stomach, you can quench your thirst. Hold it in your hand and watch the cool shrimp rippling in the clear water, as if white jade is dancing lightly, cool and slightly sweet, which can be pleasing to the eye and tea. It's really a pleasure to stop and take a nap. There is a "Zheng Xinji" on Zhifu Road, which is the leader of the shrimp industry in Yichang. There is a row of containers for cold shrimp in front of the table, like a big wine glass. Slippery are colorful varieties: golden corn, dark black rice, glittering and translucent white rice, and lemon, orange juice and grape-flavored jelly.

radish dumplings

A unique local specialty, outsiders don't know that radish can be fried into snacks. Although radish jiaozi is good, it depends on the season. When radish comes on the market, it will probably be soon. At the intersection of streets, markets and alleys, there is a kind of radish, jiaozi, which must smell delicious, and it is always difficult for foreign tourists to see it. However, Jiaozi still has experience in eating radishes, but the price is high, which is naturally better than the average. There is a simple reason. Most people are afraid that it will be too expensive to sell, but the master is afraid that others will return it after eating it, and he is as busy as a bee.

Production: Radish jiaozi is delicious, and it is not difficult to make. Its main raw materials are rice, soybean and carrot, which are soaked in 90% rice and 10% soybean for 5 hours and then ground into slurry; Shred radish and mix in salt, garlic and onion, Chili powder, etc. And coriander is better. When frying, first put the base paste in a crescent-shaped iron spoon, then put shredded radish as stuffing, cover the paste and fry in an oil pan until golden brown. You can try it if you like. It can be regarded as leisure and romance of life.

Houttuynia cordata Thunb

Also known as Jiejiegen, Jiejiegen, a perennial herb, it is named because its stems and leaves have a fishy smell, and the whole grass can be used as medicine. Growing in Yichang city, most of them are wild and planted artificially. It is listed all year round (most in spring), especially the tender stems. With ginger, garlic paste, soy sauce, vinegar, onion, monosodium glutamate, sesame oil and so on. This dish is crisp, tender, fragrant and refreshing, and has the effects of clearing away heat, detoxifying and diminishing inflammation. It is not only a great hobby of Yichang citizens, but also a delicious dish at the hotel banquet, which is deeply loved by European and American diners.

Braised shrimp

It is said that this snack comes from Sichuan and Chongqing. No wonder Yichang is a city similar to Chongqing, with dialect, diet and living habits. Of course, chilli shrimp is also very spicy.

slag

Also known as lazy tofu, it is a traditional snack of Tujia nationality. The production of this slag is relatively simple, but it is a little difficult in the initial stage of "pushing", so people call it pushing slag. The production procedure is as follows: wash the soybeans, swell them with water, put them in a stone mill, grind them into pulp with water, boil them with strong fire, and then add the cut fresh radish leaves to boil them to make a pot of milky white and green slag. It can be seen that "pushing slag" is much simpler than making tofu, and there is no need to filter and squeeze, and generally there is no need to order brine. No wonder Tujia people also call slag "lazy tofu". The nutritional collocation of slag is also very scientific. Protein in soybean is combined with vitamins and inorganic salts in radish vegetables to achieve the effect of reasonable diet.

Kangtudou

It is said that it is also a traditional snack of Tujia people, and "Kang" is a local dialect, which is a cooking method besides frying and stewing. "Potato" is potato. The method is as follows: firstly, scrape off the skin of the potato, put it in a pot to boil, take it out before it is completely cooked, immediately put it in the pot, add vegetable oil or lacquer oil, turn it over until the skin is brown, then add salt, minced garlic and Chili powder (or add side dishes such as pickles and houttuynia cordata according to personal taste) and mix well. When the guests come, they present a bowl as a stomach-pressing food before meals, which is an authentic flavor food.