What are the delicious specialties in Shiyan, Hubei?

Shiyan is a prefecture-level city in Hubei with a long history and a pleasant climate. Let's take a look at the top ten specialties of Shiyan!

Shiyan specialty 1: Panya, Fangxian County

Fangxian salted duck is a traditional dish in Fangxian County, Shiyan City, Hubei Province, with a long history. According to relevant documents, it can be traced back to the Han Dynasty, when it was a tribute to the emperor. The production method of Fangxian salted duck is very particular. It is made of high-quality duck meat as the main raw material, plus salt and pepper, spiced powder, and is made by traditional production technology. Delicious and delicious.

Shiyan specialty 2: Yunxian pure oil sands

Yunxian Net Oil Sands is a famous traditional dish in Yunxian County, Shiyan, Hubei Province. It has a long history. According to relevant documents, it originated from Bianjing in the Northern Song Dynasty, and it was the best product at the royal banquet. The clean oil sand is made of red cowpea as the main raw material by traditional production technology. The outer layer of the net oil sand is crisp and the middle layer is soft, which is very delicious.

Shiyan specialty 3: Yunyang sweet potato vermicelli

Cloud sweet potato vermicelli is a specialty of Yunyang, Shiyan, Hubei Province, with a very long history. In the Song Dynasty, Yunyang began to produce sweet potato vermicelli. Yunyang has superior geographical environment, abundant precipitation, abundant sunshine and fertile soil, which is very suitable for the growth of sweet potatoes. The produced sweet potato is fat and of good quality. Then make sweet potatoes into sweet potato vermicelli, which tastes fragrant and delicious, and will not rot if cooked for a long time.

Shiyan specialty 4: Wudang Mountain Frozen Tofu

Wudang Mountain frozen tofu is a characteristic green food in Wudang Mountain, Shiyan, Hubei Province. It has a very long history and is said to have been created by Zhang Sanfeng, a Taoist priest in the Ming Dynasty. Soybean was selected as the main raw material, and then tofu was made from Wudang mountain spring water, and then the tofu was cut into pieces and frozen in the natural environment. Frozen tofu is white, tender, mellow and delicious.