What are the specialties in Jingzhou?

As the eight famous dishes in Jingzhou/Shashi area, fish cake has a long history. "Jingzhou Fish Cake" takes white fish as raw material, which can be fried with red fish balls and stewed with chicken, pork loin and pork belly, making it a famous banquet dish in Jingzhou.

2. Thousands of pork buttons

This dish is made of fat and thin pork belly, boiled and fried in water, browned in brown sugar, sliced and steamed in a bowl. Because the sliced pork is as thin as paper, the shape is like a shuttle, and there are many slices, it is named thousand slices of pork, also known as combed meat.

3, melon turtle skirt soup

Winter melon and turtle skirt soup is a kind of soup made by stewing the skirt of turtle (also known as turtle, grouper and foot fish) with tender winter melon. Its manufacturing method is exquisite and the materials are exquisite. Slaughter the fat-skirt turtle, take off the skirt and cut into pieces, stir-fry with high fire, add chicken soup and seasoning, and then stew in the tender wax gourd until the turtle skirt melts.

4. stir-fried lotus root pills

Legend has it that when Emperor Qianlong visited Honghu Lake in the south of the Yangtze River three times, the local state officials asked the chefs to perform stunts, so that the son of heaven could eat lotus roots but not see them. The chefs thought of their own specialties. One of them remembered that lotus root was used to satisfy hunger in famine years, and lotus root was mashed and made into lotus root pills, so it was mixed and carefully cooked. Emperor Qianlong ate it and his face was wide open. Back in Beijing, he designated fried lotus root pills as imperial food.

5. Jingzhou Babao Rice

Jingzhou Babao rice was originally handed down by a royal chef in the Qing Dynasty who opened a restaurant in Jingzhou City after coming out of the imperial court. This eight-treasure rice is made by steaming red dates, lotus seeds, coix seed, longan, honey cherry, honey wax gourd strips, sweet-scented osmanthus and glutinous rice, and then adding white sugar and lard to stew. Therefore, it is also called "three stewed eight treasures". When eaten in the mouth, it feels smooth, tender and soluble, sweet and delicious, oily but not greasy, sweet but not greasy.

6. Early hall surface

Breakfast noodles are a famous traditional breakfast in Shashi, which has 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.