What are the specialties in Xiangxi?

Xiangxi is a multi-ethnic community, located at the junction of Hunan, Guangxi, Guizhou, Chongqing and Hubei provinces, with a superior geographical position, forming its unique food culture and numerous delicacies. When you come to Xiangxi, you must try Xiangxi rice noodles, bacon, barbecue and Xiangxi women's dishes.

1, Xiangxi rice noodles

Sour is the soul of Xiangxi diet. Xiangxi people claim that "Chili is salt, pickled cabbage is rice", and this style has also been integrated into "_ Suofen".

Dry mixed noodles are the characteristics of Xiangxi. Q fried round noodles, with pickled peppers, sour beans, sour radishes and other pickles, with different kinds of covers such as pig's feet, shredded pork and fat sausage, topped with Chili oil and sprinkled with chopped green onion. A chopstick went down to pick flour, covered with side dishes, and ate a universe in one bite.

[Recommended store]

Yangjinsha Goose Rice Noodles Restaurant (Phoenix, per capita 10 yuan)

A noodle restaurant that locals like very much only sells breakfast, but it closes after noon. The store only sells goose powder and mutton powder, which can be independently matched with roasted peppers in Xiangxi, and goes deep into the fiery life of local people early in the morning.

Cimi noodle restaurant (Zhangjiajie, per capita 15 yuan)

The time-honored noodle restaurant in Zhangjiajie tastes good and is frequented by local people. The environment is average, and small materials are self-sufficient.

2. Bacon

Fish and bacon are essential dishes for every household in Hunan. The variety of bacon in Xiangxi is particularly rich, and the bacon smoked from the fire pond smells very fragrant. Bacon, chicken, duck, fish and goose intestines, there is no meat that cannot be smoked. A good piece of bacon, fat and thin, cut crystal clear, fried with local dried radish. The classic Hunan radish dried bacon can be cooked, which takes about three bowls of rice.

The good partner of bacon is not only dried radish, bracken in spring, winter bamboo shoots in winter, or even a bowl of simple new rice. The aroma of Shan Ye and the smell of sealed meat are intertwined to make each other successful. Bacon is a must-have dish in almost every restaurant. As long as you look for it, you won't miss it

3. Outdoor barbecue

Xiangxi string is one of the three famous barbecue producing areas in Hunan, standing shoulder to shoulder with the mobile barbecue in Northeast China. The taste is bold and heavy, with a touch of exquisiteness (the shallots out of the pot are the finishing touch). Not by "string", but by "hand". Some places have 5 strings in one hand, and some places have 10 strings. The three treasures of Xiangxi barbecue are butter, yellow throat and palm treasure.

Butter is not as greasy as the name implies. This is beef breast, which is perfectly roasted. Bite it down and the oil will bloom in your mouth. At that moment, the soul is unified. Yellow throat is a must for Sichuan hot pot. The baked taste is no worse than "seven ups and eight downs", crisp and chewy. Zhang is a small meat pad in the middle of chicken feet, which is cool and elastic. Generally, when baking, one or two pieces of chicken oil will be strung. When roasting, chicken oil permeates Zhang, and the aroma is overflowing.

4. Waiwo cuisine in Xiangxi

Waiwaicai, also known as Wancai, is a home-cooked dish in Xiangxi, Hunan. The raw materials are preserved plum, dried radish, beans, pickled cabbage, seasonal wild vegetables and so on. After drying, put it in a jar and marinate it with the traditional method made by Xiangxi folk. No pigment, preservative, meat sauce, pepper, vegetable oil, salt, etc. It is a rare fashion Hunan cuisine. They are delicious, chewy and delicious.

5. Blood duck

Eat duck blood in autumn and look at peach blossoms in the face. Blood duck is a well-deserved delicacy in western Hunan. Soak glutinous rice for a period of time before making, pour duck blood into glutinous rice when killing ducks, and steam it with strong fire after the duck blood solidifies. Stir-fried diced blood dumplings with duck meat, add soup and cook over low heat. Blood dumplings are hard and crisp on the surface, fragrant inside and tender outside, fresh and tender in meat, and mellow and rich in taste.