What are the tourist specialties of Zhangjiajie?

Ge Fen is a specialty of Zhangjiajie, and it is a kind of natural nutrition extracted from the vine pueraria lobata. Has the effects of clearing away heat and toxic materials, promoting salivation, quenching thirst, invigorating kidney and spleen, nourishing stomach, tranquilizing mind, clearing away heart fire, improving eyesight, relaxing bowels, and sobering up. Clinically, it plays an extremely important role in preventing arteriosclerosis, lowering blood pressure, resisting aging, treating coronary heart disease, strengthening skin, increasing blood flow of brain and coronary vessels, enhancing memory and improving children's IQ. China dove flower-Davidia involucrata, also known as Kongtong. It is an ancient and precious tree species with a single family and species unique to China. It belongs to Davidia involucrata, a deciduous tree, DBH 50 cm and height 15 to 30 meters. Its wood is light yellow, uniform in structure, light and soft, and it is a good material for making musical instruments, musical instruments and furniture. "Things are rare." Davidia involucrata is a rare and precious tree species in the world, which has attracted the attention of many experts and scholars. They came to China across the ocean without fear of difficulties, introduced seedlings and successfully cultivated them. 1975, the state stipulated Davidia involucrata as a national first-class protected tree species. Turtle-patterned colored stone-There is a stone on the top of the mountain in Tian Zi, and its texture is like that of a turtle. Locals call it "turtle rock". The craftsmen here use it as raw material to carve by hand. It is carved into tortoise, Shi Niu, stone horse, stone dragon, stone incense burner, stone inkstone and other handicrafts. Its lifelike shape, exquisite art and vivid image are deeply loved by tourists. Now it is not only sold in this region, but also exported to Japan, Taiwan Province Province, Hongkong and Southeast Asian countries. Tujia brocade, also known as "Xilankapu", is a handicraft made entirely by hand, with the ancient "wooden waist machine" as the machine, cotton yarn as the warp and colored silk or cotton yarn as the weft. Bright colors, jumping, strong contrast and symmetrical lines. Its varieties are: wall hanging, sachet, clothing, travel bag, sofa cover, cushion, interior decoration, etc. Generally, there are landscapes, people, trees, flowers, birds and animals. And the image is very realistic. Tangerine-is rich in both sides of Suoxi River and near Jiuxi River and Jiangya River in Wulingyuan. It is 9- 10 in the mature season, weighing 400g, with moderate sugar content, sweet and refreshing. ? Bow? Crossing to Suoxikou, on both sides of the highway, it stretches for dozens of miles, intermittently, and scattered with large orange forests. Spring flowers and autumn fruits add a lot of fun to tourists. In order to meet the needs of tourists, Wulingyuan District has been expanding planting and careful management in recent years, the output has doubled and the storage method has been continuously improved. Until the next spring and summer, there were still a steady stream of oranges on the market. Tremella, also known as tremella, grows on the precipice of Zhangjiajie. Tremella fuciformis is a kind of rock coating, with leaflike body and gray or yellowish brown back. It is rich in nutrition and has special functions of anti-inflammatory and nourishing. It is both food and medicine. Compendium of Materia Medica records: "Tremella smells good." Yan 'er is a delicacy in Zhangjiajie, not only the first-class delicacies on the table of villagers, but also the delicacies at the state banquet. Because the rock ear is hard to come by, even the monks who lived in Mingshan Temple regard it as a treasure of Buddhism. If they happen to get a rock ear, they will "treasure it and hide it" and give it to their friends and relatives. Eat fungus in moderation. Soak dried auricularia auricula in warm water at 30-70℃ for seven or eight hours. After the fungus is stretched, gently rub it with rice washing water, wash away the sand and dust, and then filter and dry it to eat. Stewed chicken soup with rock ears is delicious, but you must wait until the chicken is basically cooked before adding rock ears. Do not stir-fry and stew with chicken. Stewed pork ribs and trotters with rock ears are also top grade, and the practice is the same as above. You come to Zhangjiajie to enjoy the beautiful scenery and feast your eyes; Drink a bowl of delicious rock-ear chicken soup boiled by the hospitable host in Baisha Spring, and you can enjoy the food. Tujia pastel painting-a kind of painting pasted on plywood, its unique workmanship and high artistry are unparalleled. This painting needs no paper, no oil paint, no brush and no ink. Raw materials are sand, bark, hairy stems, bamboo shoot shells or rags. The scenery of Wuling mountains and rivers and the customs of ancient villages in western Hunan represented by painting with this material are vivid, which has both the effect of mountains and rivers and the charm of Chinese painting, so it caused a sensation as soon as it was launched and attracted the attention of people at home and abroad. Now this painting has obtained a national patent. 1999 In the Hunan Pavilion of Kunming World Expo Park, there was a work by Li, a master of folk stickers in Zhangjiajie, which won the praise of Chinese and foreign tourists: the staple food of Tujia people is mainly corn, rice, sorghum, sweet potato, miscellaneous beans and potatoes. Processing patterns are varied, and eating methods are also particular. The dishes are sour, spicy and fragrant. This is another major feature of Tujia diet. "Spicy, sour and fragrant", Tujia women have made many wonderful articles. Pickled and soaked with pepper, it tastes spicy and hemp, so it has a special taste. Hot and sour seeds can be fried and used as superior seasoning. Sweet and sour glutinous rice and sweet and sour corn are the stunts of Tujia women. After autumn and winter, every household has to make several jars of spicy food for frozen season, busy farming season and out-of-season vegetables. It is hot in summer, so it is not suitable for eating meat and fish. Fish and pork are perishable. Pickled with glutinous rice flour into sour fish, not greasy or fishy. Anti-corrosion, catchy, is a good product for entertaining guests. Slag residue is also a favorite dish of Tujia people. Cooking with bean flour mixed with cabbage leaves is delicious, easy to swallow and nutritious. Drinking and drinking tea is also a big hobby of Tujia people. Drinking and cooking have a long history. In ancient times, drinking became a habit, and these traditional Tujia people inherited this habit. Tujia brewing and spraying techniques are complex and diverse, such as grain spraying, kudzu spraying, medicinal spraying and brewing spraying. And exquisite drinking sprinkles. During the Ming and Qing Dynasties, Tujia people had a special custom of drinking and sprinkling water, which was called "Sasa". It is said that "Sasa" began in the Ming Dynasty. Soldiers went to the front line to fight against the Japanese invaders on time, put an altar on the roadside, inserted bamboo tubes, and everyone passing by took a sip to pass it on. Tea is a necessity for Tujia people. Sun Yunmeng's nine notes, the eternal custom: "People sip tea porridge and hold mountains." Tea includes cold water sweet tea, cold water honey tea, paste rice tea, ginger soup tea, crispy rice tea, green tea, lantern fruit tea, old leaf tea, tea fruit tea, fried rice tea, egg tea and so on. Anyone who comes, visits and housewives will screen tea according to the object, and the level is quite particular. Regular customers sieve ordinary tea, while distinguished guests sieve egg tea and sweet tea. In summer, when the weather is hot and thirsty, the villagers carry gourds and bamboo tubes to the mountain spring to cool off, sprinkle glutinous rice and sorghum sweetly and drink together. Tujia people like beekeeping, and honey is treasured at home. Adding honey to guests' tea is a treat. In winter, I like drinking boiled tea. Tea is cooked in a big clay pot between fire pits, and never leaves home all year round. It is a "tumbler" in the Tujia fire pit. Tea is cooked with old tea leaves or tea fruits, and the soup is dark red and fragrant. Paste rice tea is to fry rice into coke, tie it tightly with cloth, put it in boiling water, and drink it after cooling, which has the effect of quenching thirst and relieving summer heat. "Living in the mountains, relying on mountains to eat mountains." This is the experience of Tujia life. Peng Yongxing, a Tujia poet in Qing Dynasty, once wrote "Zhi Zhu Ci": ferns sprout in March, fungi grow in September, autumn mountains are ripe with red fruits, and jade is better. Green onions, Chinese toon buds, bracken bamboo shoots, Ge Fen, Chinese fir, wild mushrooms and stewed meat are all delicious. If fried, it means; Mushroom oil ",pure fragrance, fresh taste. There are many wild bees in Wuling Mountain. They nest in tree holes. Bee eggs take eggs and pupae, fried and crispy, which is a must for local dishes. Delicious dishes in the New Year have a unique flavor, especially the preserved bacon flavor. The mountain people pickled wild boar, deer roe and white bread in the pot for half a month, took them out and hung them on the kang to smoke and bake them, making them into fine banquet products. "Blood Tofu" is to mix tofu with pig blood, pork, pepper, pepper and other condiments into a mud shape, smooth it into an oval shape, put it on a fire resistance with a bamboo sieve, smoke and bake it into yellow, which is chewy and delicious. It's a top-grade wine and a Tujia specialty. "Cai He" is commonly known as "Tuannian Cuisine". It is a national dish that Tujia people must cook in the New Year. According to legend, during the Jiajing period of the Ming Dynasty, the chieftain sent troops to fight against Japan. In order not to miss the military plane, the soldiers prepared Chinese New Year's food in advance. It is made up of radish, tofu, Chinese cabbage, onion, pork, red pepper strips and so on. Boil in a pot. Quot combination dish ". Besides delicious taste, it also has profound meaning. It symbolizes the bumper harvest of crops and family reunion, and also embodies the glorious tradition of Tujia people not forgetting their ancestors. "The' community meal' is a' festival meal' that Tujia people must eat on the' community day' in February every year. Its practice is to pull wild onions and social vegetables from the mountains before the festival, wash and chop them up, and bake them in a pot. When cooking, first stir-fry the fat bacon and shovel it out for use. When cooking, mix three parts of glutinous rice with one part of glutinous rice, add glutinous rice when the glutinous rice is half cooked, then pour in rice soup, add social vegetables, shallots and bacon, stir well and simmer in the dark. " When the lid is lifted, the fragrance permeates the whole room, and its taste is wonderful. "Pork blood porridge: March is the birthday of the King of Bai Di every year. Tujia people kill pigs for sacrifice. Cook "pig blood porridge" at the temple fair ceremony and offer it to the gods. All the people who sacrifice should share a bowl of pig blood porridge. In addition, pigs will be sacrificed to ancestors during the Chinese New Year, and pig blood porridge will be cooked. Everyone in the stockade can scoop a bowl to eat. It's a pleasure to have friends from afar, and a bowl of "pig blood porridge", which even means being strong. Bai people's diet is similar to Tujia people's, and they still eat corn, rice, sorghum, sweet potatoes, potatoes and miscellaneous beans. They like eating hot and sour food and drinking tea. Every distinguished guest must sift a bowl of "three-egg tea" with wine. Bai people like to brew corn wine and sorghum wine. It is very heroic to drink in a big bowl when entertaining guests with large pieces of meat. The Bai people are especially praised for their generous hospitality. [3] Jinxiang pomelo: produced in Jiuxi Village, Jiangya. "Nine Wei Zhi" contains: "The Acropolis produces oranges, tangerines and pomelos, second only to others." The fruit is long, round, easy to peel, and the oil bubble has a special flavor. The flesh is beige, juicy, instant in the mouth, sweet and refreshing, and the quality can be comparable to Shatian pomelo. There should be.