Is there anything delicious in Jingzhou?

The eight famous dishes in Jingzhou/Shashi area have a long history. During the Warring States Period two thousand years ago, the capital of Chu was about five kilometers north of Jingzhou today. Chu people prefer to eat fish, and Kyoto is extremely rich in fish dishes. One of the fish farms has a very good business. The owner owns a fish pond and attracts diners with fresh food. In the hot summer of this year, business suddenly collapsed. There are too many fresh fish in the pond, but many of them are dead. The shopkeeper was reluctant to throw it away for a while, so he simply fished it out and poked it, washed the stains and chopped it into a paste, and added tofu and egg white to make a cake. Sprinkle white wine to remove fishy smell and steam in a cage. After steaming, the kitchen smelled of fish. The boss was happy, and the next day he asked the chef to cut the fish cake into pieces, drench it with various seasonings and steam it. It was sold at the door, but it was robbed by diners. Since then, this fish restaurant specializes in specialty fish cakes and made a fortune. In production, kitchen workers have been constantly improving and the quality is getting better and better. It has become famous in Beijing, and even the royal family and relatives sent people to buy it. The "Jingzhou Fish Cake" passed down from generation to generation is made of white fish. Crystal white, fresh and fragrant, with a Chu flavor. Later generations also fried fish balls with red fish and stewed vegetables with chicken, pork loin and pork belly, which became a famous banquet in Jingzhou. Above the feast, white fish cakes and red fish balls complement each other, which is particularly eye-catching and stimulates people's appetite. If you can try Jingsha fish cake and fish balls once, you won't forget it. Fish cake was widely spread in Jingchu area, and became the first dish in Chu Palace during the Spring and Autumn Period and the Warring States Period. Until the Qing Dynasty, it was still a court dish. It is said that Gan Long blurted out after eating Jingsha fish cake: You can't eat fish, but you can eat lily cake. 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, and finally covered with belly slices and waist slices. Many dishes are commonly called "flower cakes" and "mixed meatballs", which are the first dishes at weddings and funerals in Jingzhou area. It can be seen that Jingsha fish cake has gone beyond the simple eating habits, and after thousands of years of accumulation, it has become a unique local folk culture. According to related reports, "Jingsha Fish Cake is on the second batch of provincial intangible cultural heritage list".

Eight-treasure rice: According to legend, it was created by Dai Xiao, the chef of Empress Dowager Cixi in the late Qing Dynasty. Dai Xiao, who lives in Jingzhou City, was invited by the owner of Juzhen Garden to teach her skills. Since then, Babao rice has become a famous dish in Jingzhou and spread all over the world. The main raw materials of eight-treasure rice are glutinous rice, red dates, lotus seeds, coix seed, longan pulp, candied melon strips, honey cherries, sweet-scented osmanthus sugar and so on. First steam it into a blank, then add sugar and lard. Bright color, oily but not greasy, sweet but not greasy, known as "a small spoon to taste carefully, a long aftertaste."

Breakfast noodles: It is a famous traditional breakfast in Shashi, with a history of one hundred years. With regard to the origin of breakfast noodles, a more convincing argument is that after the opening of 1895 Shashi, the local noodle shop owner made this greasy noodle with delicious soup according to the characteristics that dock workers here like to eat heavy food because of physical labor. Because dockers often go to noodle restaurants to eat noodles in the early hours of the morning and then go to work, they get the name. The production of breakfast noodles is very particular. The noodle shop owner has been busy since midnight, cooking soup with live eel, old hen, pork belly, pig bones and crucian carp. In order to prevent fishbone from mixing into the soup, crucian carp is also wrapped in a special cloth. Boil with strong fire first, and then simmer slowly. The fire licked the bottom of the pot, and the old eel hen rolled in the big iron pot. In the process of steam rising, the essence of these foods is condensed into a pot of milky soup. Put the broth into boiling alkaline water, and then put it into a small portion stewed with seven portions of fat pigskin and pork belly; Then hand-tear chicken breast shredded pork, lean meat slices, crispy fried eel bones and other large sizes; Finally, sprinkle a handful of delicious local shallots before meeting the eager diners. Holding such a bowl of noodles, watching the golden knife face looming under the milky white soup, white tender chicken and pork, brown eel and green chopped green onion are all teasing your stomach. When eaten in the mouth, noodles are elastic and smooth. There is chicken, fish and meat in the soup, which is fresh but not greasy. The crisp smell of eel, the fresh smell of chicken and the mellow smell of lean meat instantly conquered your taste buds. At this time, you will be jealous of those happy Shashi people, because every day they start with the delicious food in the breakfast room. The biggest feature of breakfast noodles is the soup rich in collagen and various nutrients. Mr. Wang eats a bowl of breakfast noodles, like drinking red bull. The lady ate a bowl of breakfast noodles and then went to the beauty salon. There are many loyal fans in the breakfast room. In order to grab the first pot of fresh soup, there are "Zao Si" waiting in front of the old noodle restaurants such as Fushou and Xiyuan and several nominal noodle restaurants. After seven o'clock, there will be a long queue at the door of the noodle restaurant.

Spring rolls: traditional snacks to welcome spring. It originated from the "Spring Festival", and people in the Jin Dynasty fed each other on the day when spring began. In the Tang and Song Dynasties, eating "spring vegetables" became more popular. Du Fu once left a poem of "Fine Lettuce in Spring" in Jingzhou, and Su Shi once wrote a poem of "Try the pine in spring and the leek is yellow". Since the Ming and Qing Dynasties, the spring plate has gradually evolved into a "spring roll". Spring rolls are spread with flour into thin skin, stuffed with pork and leeks, rolled into a tube, about two inches long, and fried in an oil pan. Golden color, crisp skin and tender meat, attractive aroma.

Lotus root ribs soup: "Wild duck ridge lotus roots are everywhere, and the autumn harvest is full of sails and fragrant rice. Everyone says that the heaven is beautiful, so it is better than my Honghu Lake. " This is an episode in the movie Honghu Red Guards. Jingzhou Honghu Lake is the largest freshwater lake in Jianghan Plain, located in the southwest of Jingzhou City. Every autumn and winter in Jingzhou, Hubei Province, whether it is a big hotel or a small restaurant, the dish of roasted lotus root soup is indispensable. The "roast" that the locals say is actually stew, and the lotus root in Jingzhou is the most distinctive! Hubei people are famous for their love of soup. On holidays, guests will bake a pot of soup in a casserole when they come home. There is a saying in Jingzhou: soup is not enough. I remember a friend came back from Guangzhou last year and told us that you can't drink such lotus root soup in Guangdong, and the lotus root here in Jingzhou is sweet and waxy because of the good soil and water in Jingzhou, while the lotus root there in Guangdong is not rotten at all, crunching in your mouth. Jingzhou local authentic "lotus root ribs soup" is to choose the best Honghu red lotus root and simmer it in a clay casserole on a coal stove for more than three hours to make a delicious and mellow thick soup. A good stewed lotus root is fragrant and sweet, and a bite can pull out thin filaments. Drinking lotus root soup often has the effects of nourishing the heart and strengthening the spleen, nourishing the skin and promoting blood circulation. Come to a bowl of "lotus root ribs soup" in the cold winter, and you will feel warm after drinking it. Ribs lotus root soup has both the sweetness of lotus root and the fragrance of ribs, and it is a kind of warm and delicious soup. Lotus root has high nutritional value, rich in trace elements such as iron and calcium, and also rich in protein, vitamins and starch, which is beneficial to qi and blood. When the seasons change, many people are prone to catch a cold. Drinking ribs lotus root soup can enhance immunity, and keeping fit can reduce the chance of getting sick.

One thousand pieces of pork belly, fat and thin, cooked, fried, browned, sliced and steamed in a bowl. Because the pieces of pork are as thin as paper, the shape is as shuttle, and there are many pieces, so it is called thousand pieces of pork belly, also known as comb meat. According to legend, when Duan Wenchang, the prime minister of the Tang Dynasty, returned to his hometown in Jiangling, this dish was improved on the basis of the traditional method of making comb meat and brought back to Chang 'an for friends to taste. Since then, this dish has become famous in all directions. To cook braised pork, you must use fat pork belly with skin. Pork belly is cut into chunks with a width of about 10- 12 cm and a length of about 14 cm, then boiled in a boiling pot until it is 70% cooked, and then the meat is colored and braised in the fried Beijing sauce. After the flavor of the seasoning permeates, it is fried in oil once, and then some meat is cooked. The fried skin is wrinkled, much like tiger skin, so it is also called "braised pork with tiger skin". When the meat is cold, try to cut it into thin slices. A good knife can cut pork as thin as paper, and a piece of meat with a length of 10 cm can be cut into more than 30-40 pieces. Therefore, pork has another nickname: "Melaleuca meat". After the meat is cut, put the sliced meat neatly in a bowl and put the pepper on it. Pepper is a local dish in Shashi. It is chopped with fresh pepper, stirred with rice flour, put in a lotus leaf jar and fried when eating. It has a special taste. When there is no pepper, you can also use lobster sauce or Nanfeng pickle or dried plum or dried bean curd and steam it in a steamer for 20 minutes. When serving, put the steamed braised pork upside down on the plate, sprinkle with chopped green onion, or put a dish decoration made of cucumber and coriander on the edge of the plate. When such braised pork with good color, fragrance and shape is served on the table, it will give people a strong impact on vision, smell and taste, making you want to stop, and it is good to drink and accompany meals. In the past, people in Jingzhou could only eat braised pork at banquets, but now their living standards have improved. Not only restaurants and restaurants have this dish, but ordinary people often cook it. Especially on holidays, this dish is absolutely indispensable on the table of Jingzhou people.

Beef rice noodles: Like breakfast noodles, Jingzhou people who like heavy tastes generally choose beef rice noodles, which makes people swallow when they think of it. More than 20 kinds of traditional Chinese medicines, spices and beef bones are added to the beef noodle soup, which is why the soup is so fresh. Their beef yard is also carefully marinated, 18 kinds of seasonings, marinated for 4 hours. There are several secrets to whether rice noodles are delicious or not: rice noodles must be tough, and it is not delicious if the soft clip is broken; The hot and sour taste is also heavy, much like the taste of Chongqing hot and sour powder; Of course, the essence is the size of beef, beef should be chewy, and soup should be broth. It's the perfect beef rice noodle. Gongan beef rice noodles and Huangjiatang rice noodles are both good choices.

Mi Mariko: (We usually call it tofu Zi Yuan) It's mainly about eating. If it tastes good, you need all the seasonings, including 12 seasonings such as shrimp and laver, and 12 seasonings for a bowl of rice in Zi Yuan. The taste is unimaginable. This shrimp is hard to say. Must choose 2 cm long, when the new dry, especially dry shrimp, in order to play a special flavor, not soaked. However, it is not enough to have a taste, but also to have a smooth rice yuan. Before, the master said that to make a good meal, you must be very careful, and every process should not be sloppy. First, choose good new rice as raw material, then grind the rice into fine rice slurry, add auxiliary materials to increase viscosity, and then heat it. After the rice paste is made into paste, it is made into round rice yuan.

Covered noodles include: wonton in Beijing, wonton in Shanghai, wonton in Chengdu, and covered noodles in Shashi. Thin bread has a thin depression, hence the name. Because it is thin, it melts in the mouth, and it is very cool with the soup of shrimp and seaweed. The best is the noodles wrapped in race lane, because there is red meat in the noodles, which shows exquisite craftsmanship.

Fried dough sticks wrapped in glutinous rice: it's a genius invention, and hamburgers can't be compared with hot dogs. Small table, square inch, glutinous rice, fried dough sticks, shredded kelp, shredded salted fish, shredded radish, shredded potato, shredded mustard tuber, shredded beef and canned ham, all complement each other and are natural. Perhaps only young students who go to school by bike with one hand in cold winter understand best.

Tofu brain: Tofu brain in the north is marinated with leeks and Chili oil, which is salty. Shashi tofu brain is white and clean, like a mirror, with sugar and sweetness. There is a world of difference between the two, and the most similar thing is that they both eat fried dough sticks. However, Shashi bean curd is not only a kind of fried dough sticks, but also contains many fried foods, such as oil incense, oil cakes, bazan and glutinous rice base.

Hair cake: The raw material is very simple-glutinous rice. After such complicated production processes as fermentation, cooking and cutting, it has become a food suitable for all ages in small towns. It is difficult to verify the origin and age of hair cakes today, but there are probably some scenes. There are only two or three kinds of snacks in childhood memories, and hair cake is one of them. Hair cake is the true color of glutinous rice. Its taste is sweet, but it is not boring at all. It has a natural sweet taste of starch, so no matter old people, adults or children, they can eat several pieces at a time. In the past, the surface of the hair cake was a little rough, and many small holes could be seen on the side, which made it particularly soft, so it tasted better.

Soda rake: Just paste some white paste on the pot, draw a circle with a bamboo and cover the pot for a while. The top layer tastes like a cake, and the bottom layer is golden and crisp.

There must be three delicacies and one skin in the bean skin. That is, there are skins and stuffing. The skin of this kind of bean skin is made by grinding mung beans and rice into pulp, then mixing the pulp with eggs and spreading it in a pot to form dough (the dough is left in the pot at this time). The stuffing is usually mixed with glutinous rice, diced meat and dried beans (in some places, the natural value is doubled), then wrapped in a spread, which is quite like folding clothes, and then fried in an oil pan until golden (some masters will add a little pig to fry it, which will taste better). The skin of the three fresh beancurd is crispy outside and tender inside, with the crispy smell of eggs outside and the sweet smell of glutinous rice inside. Coupled with the delicate flavor of diced meat and dried bean curd, there is naturally a feeling of gathering the fragrance of various families. If the master finally fried them in lard, it would be like the finishing touch, and all the scents would be sublimated to a higher level.

Huanxituo: Other cities also have hemp balls similar to Huanxituo. But the hemp ball is really in the abdomen, and the joy is empty in the abdomen. Huanxituo in Shashi was bulging when it first came out of oil. It's broken when you eat it, and it's light and sweet when you eat it, just like trying to smile. Huanxituo is not only delicious, but also cute.

Gong 'an Pot Block: Similar to Xinjiang Naan, but not as thick as Xinjiang Naan. The pot block has only a thin layer and has a sweet/salty taste to choose from. There are also meat-wrapped ones, which taste like biscuits when baked. That smell can be called beauty!