Jingzhou Cuisine What are the delicious specialties in Jingzhou?

1, Jingzhou 15 must eat delicious food 2. What are the top ten snacks in Jingzhou? Jingzhou District Food 4. Jingzhou is a prefecture-level city in Hubei Province. What Jingzhou cuisine do you know? 5. What are the delicious specialties in Jingzhou? 6. What's delicious in Jingzhou? Jingzhou 15 dabiqi gourmet

1, Ouwan, Jingzhou

Legend has it that when Emperor Qianlong visited Honghu Lake in the south of the Yangtze River for three times, the local state officials in Jingzhou paid homage to the son of heaven and asked the chefs to perform stunts so that the son of heaven could not eat lotus roots. One of the chefs remembers that in the famine years, lotus root was used to satisfy hunger, and lotus root was mashed to make lotus root pills.

2. Jingzhou Sansi Spring Roll

Three-silk spring rolls are one of the traditional famous dishes in Jingzhou. They are spread into thin skin with flour, filled with shredded chicken, shredded ham, shredded mushrooms and tender vegetables, rolled into tubes and fried with strong fire. Spring rolls, formerly known as spring plate, are pancake stuffing and spread on a plate, hence the name.

3, Jingzhou Shishou chicken surimi belly

Jingzhou Shishou chicken belly and chicken breast are the main ingredients for cooking fish, which are delicious and nutritious. The quality is tender, smooth and delicious, and the swim bladder is thick and unique.

4. Jingzhou Artemisia selengensis fried bacon

When the spring breeze brings warmth, people living in Yuan Ze, a water town in Jingzhou, will go to the lake to pick Artemisia selengensis. The folk song says: "Chenopodium in the first month, Artemisia in February;" Burning firewood in March and April ",picking Artemisia selengensis has a strong seasonality. There is a saying in old Chinese medicine that "the first day of the first month, the second day of the second month" means that Artemisia selengensis collected and eaten in the first month has the effect of eliminating dampness and detoxifying.

5, Jingzhou net oil babao chicken leg

This dish is a traditional dish in Shashi, Jingzhou, with a long history and a good reputation in Jingsha. It is made of diced chicken breast, diced pork, diced mushrooms, diced squid, diced winter bamboo shoots, diced sausage, shrimps, shrimps skin, eggs, starch and paste, wrapped with lard net on chicken thigh bones and fried with sesame seeds.

6. Jingzhou Songzi Dripping Pills

Jingzhou Songzi Piao Pill is characterized by yellow soup, fine pill quality, white and tender, fishy flavor, delicious juice, smooth but not greasy, and unforgettable food.

7, Jingzhou Songzi hidden phoenix in the snow

The characteristics of hidden wind in Jingzhou snow are: novel and unique appearance, white as snow; When eating, the chicken is tender and not greasy, with rich nutrition and endless flavor.

8. Jingzhou Orange Soup jiaozi

Tangerine dumplings are made of Zhu Ju, a specialty of Jingzhou Jiangling, and glutinous rice. First, grind glutinous rice into slurry, then knead it with sugar evenly and knead it into particles the size of broad beans. Boil in boiling water, then add peeled orange petals such as amber, which is pleasing to the eye.

9, Jingzhou Honghu raw fried duck slices

There is a famous saying in Honghu Lake, Jingzhou: Nine geese and eighteen ducks are not as good as blue-headed ducks. The blue-headed duck, also called the right duck, can be regarded as the king of wild ducks. Each pair is about 5 kilograms. The fried duck slices introduced here are mainly made of green duck breast.

10, Jingzhou Fish Pill

Jingzhou fish balls, also known as "fish balls", "fish rot" and "fish breast", are made by chopping fish, adding egg white and starch, stirring, squeezing into small balls and boiling in water.

1 1, Jingzhou winter 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. This dish has the effects of nourishing yin and tonifying kidney, clearing away heat and diminishing inflammation, and is a delicious medicinal diet in Jingzhou.

12, Jingzhou Songzi lotus residue

The loose lotus dregs in Jingzhou are also called lazy tofu. The raw material is soybean, which is ground into soybean milk, boiled with green vegetables, and then added with seasoning and sesame oil. Because of its long taste, good taste and appetite regulation, it is quite common for people to eat loose slag today.

13, Jingzhou eel pimple

This dish is golden in color, moderately sweet and sour, crisp and delicious, appetizing and invigorating the spleen. It is one of the traditional famous dishes in Jiangling, Jingzhou. Originally known as "bamboo eel", it was named "eel" because of its common name "eel". This dish is made of fresh Monopterus albus. Slaughter and boneless, cut into strips 6 cm long and 2 cm wide, paste them, fry them with hemp until the skin is crisp, and then pour in sweet and sour yellow juice to sit on the table.

14, Jingzhou Jiuhuang Cake

Traditional cakes in Jingzhou are baked with sugar and fruit stuffing wrapped in oil-water dough. Golden color, sweet taste, crisp outside and soft inside, rich in rock sugar and sesame fragrance. Originated from the custom of climbing chrysanthemums in the Eastern Han Dynasty.

Jingzhou Zhiguo Block 15

Jingzhou has a very special snack-"paper pot block". It originated in the Ming and Qing Dynasties and tastes crisp and chewy. Nowadays, this snack is gradually disappearing.

What are the top ten snacks in Jingzhou?

The top ten snacks in Jingzhou are as follows:

1, breakfast noodles It is a traditional breakfast that Jingzhou must eat, and it has a history of one hundred years. It is said that making breakfast noodles in Jingzhou is busy at midnight every night, with live eel, pork belly and pork belly as milk soup. When guests order the first bowl of noodles, they put the cooked noodles into the soup, and then add the small yards made of fat pork, chicken breast, lean pork, crispy eel, lard and chopped green onion in turn. Such breakfast noodles are flexible and smooth, and the soup is fresh but not greasy.

2. Dalian noodles This is not Dalian's. In fact, Dalian people have big noodles. Why? One means large quantity, plenty of soup and full bowl, and the other means rich and advanced noodles.

3. Guo kui, also called pot block, is a kind of baked sesame seed cake, which is also very common in Wuhan. But Jingzhou is different. There are garlic sprouts in the noodles, sesame seeds are sprinkled on the noodles, and the fillings are pork, beef and vegetarian pot blocks. The freshly baked pot is crisp and tastes best when it is hot. The specific eating method is different. You can eat it directly, dip it in soup or soak it in water.

4. Jingzhou Spring Roll Jingzhou Spring Roll is a traditional snack in spring. Originated from ancient "spring dishes". "Fine lettuce and spring vegetables" and "Pine and yellow leek try spring vegetables". Spring rolls in Jingzhou area are first spread with flour into thin skin, which is light and tough. Then add bacon and leeks, carefully roll them into a tube and fry them in an oil pan. After coming out, the spring rolls are golden in color, crispy in skin and tender in filling, which is mouth-watering.

5. Honghu lotus root starch Honghu lotus root starch is made of wild lotus root rich in Honghu Lake, the largest lake in Hubei Province, and refined by modern technology. Its shape is crystal clear, its taste is refreshing and greasy, and it is matched with auxiliary materials such as white sugar. Honghu lotus root is rich in starch, protein, vitamins and other ingredients, and is known as the "treasure in water".

6, fish cake fish cake, eat fish instead of fish, fish contains meat, meat has fish flavor, fragrant and tender, praised. Now 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 the belly slices and waist slices are fried and covered, which is called "miscellaneous meatballs".

7, Jingzhou Babao rice Jingzhou Babao rice, the entrance is instant, the color is bright, sweet and moist, oily but not greasy, sweet but not greasy. Also known as "shallow drinking and fine taste, leaving the table with a long aftertaste." Legend has it that it was made by Dai Xiao, a court chef in the late Qing Dynasty, for Empress Dowager Cixi. It is steamed from glutinous rice, longan pulp, dense cherry, melon seeds, red dates, lotus seeds, osmanthus flowers, dense wax gourd and so on. And add sugar and lard.

8. The combination of dragon and phoenix is also one of the specialties of Jingzhou. It is one of the traditional cuisines in ancient Jingzhou. According to legend, it was created by Zhuge Liang to celebrate the safe return of Liu Bei and his wife from Soochow, and it has a history of more than 1000 years. It symbolizes good luck!

9. The scientific name of Jingzhou Dabai Carving is "red mouth", which is slender, flat on the side and willow-shaped. Its meat is tender, delicious, fresh and refreshing, and it is favored by consumers. Jingzhou Great White Carving Won the National Geographical Indication Product.

10, Honghu Wild Duck Honghu folks have a proverb that "Nine geese and eighteen ducks are the best, and eight towers on the green head are the best". Honghu wild ducks represented by "Qingtou" and "Eight Pagodas" are all treasures. Braised wild ducks in Honghu Lake have a history of more than 200 years, and they have been selected as "China menu".

Jingzhou district gourmet

There are Jingzhou Fish Cake, Jingzhou Dabai Carving, Baling Shanzhuju, Huanxituo, Jingzhou Boiled Fish and so on.

1, Jingzhou Fish Cake: a traditional dish in Jingzhou, also known as Jingzhou Flower Cake. Originated in the Warring States Period, it is said that there was a hotel specializing in cooking fresh fish in Jinan, the capital of Chu State during the Warring States Period. One summer, the shopkeeper bought a lot of fresh fish, but there were fewer guests and more fish left. Seeing that the fish was going to rot, the shopkeeper used his quick wits and made fish cakes. Diners feel fresh and delicious after tasting, and they are full of praise.

2. Jingzhou Dabai Carving: The scientific name of Jingzhou Dabai Carving is _ _, with a slender body, flat sides and willow leaves. Its meat is tender, delicious, fresh and refreshing, and it is favored by consumers. Jingzhou Great White Carving Won the National Geographical Indication Product. Jingzhou Great White Carving, scientifically known as Qiaozui Red _, is slender, laterally flat and willow-shaped.

3. Zhu Ju in Baling Mountain: Zhu Ju has a long history of planting in Jingzhou, and it was planted in Jiangling, the capital of Chu during the Spring and Autumn Period and the Warring States Period. The patriotic poet Qu Yuan's Ode to Orange made Zhu Ju famous all over the world. In the prosperous Tang Dynasty, famous poets Du Fu, Bai Juyi, Du Mu, Yuan Zhen and Yang Heng all praised Zhu Ju. In the Song Dynasty, Zhu Ju became a tribute to the imperial court.

4. Huanxi Tuo: Huanxi Tuo, also known as Huanxi Tuan, Ma Tangyuan and Ma Dan, is a traditional snack in Jiangling, Jingzhou, Hubei Province. Why is it called Happy Group? It is said that there was a Dow family in Jingzhou in the late Qing Dynasty, which was separated in the war and went through all kinds of hardships, and finally reunited. The old man surnamed Tao is glad that his family didn't die in the war. He found out the stored glutinous rice, washed it, ground it, drained it, mixed it with proper amount of flour and brown sugar, kneaded it into balls, dipped it in sesame seeds and fried it. Unexpectedly, the finished product was very sweet and the family enjoyed it very much. In order to commemorate the reunion, it is called "Happy Group". Taoism is also famous for being good at creating "happy groups".

5. Jingzhou boiled fish: Jingzhou boiled fish is a special food in Jingzhou District, Jingzhou City, Hubei Province. Cai Yu boiled in Jingzhou is mainly made of snakehead, which is rich in nutrition and delicious. It is one of the top ten famous dishes in Jingzhou.

Jingzhou is a prefecture-level city in Hubei Province. What Jingzhou cuisine do you know?

Many people think that hubei cuisine is not among the eight major cuisines, and that there is nothing delicious in hubei cuisine, but this is not the case. Hubei cuisine combines the essence of northern and southern cuisines and forms its own system. With the advantages of the Yangtze River and freshwater lake, the freshwater fish dishes made are absolutely delicious. Hubei cuisine is divided into several factions, including Han Zhen flavor, Xiangyun flavor, Huanggang flavor, Hubei salty yellow flavor, Jingyi flavor and southwest Hubei flavor, and each faction has its own signature dishes.

Jingyiwei refers to Jingzhou and Yichang, which are prosperous places of Chu culture and Hubei cuisine. The dishes are original, elegant, salty, fresh, sour and sweet, and are good at cooking methods such as steaming, stewing, frying, roasting and stewing. Classic foods include striped eel, thousands of pieces of meat, pigeon egg and fish belly, and three kinds of stewed eight treasures.

Today, I will focus on sharing the delicious food in Jingzhou with you. After all, I stayed in Jingzhou for a while, and I still have a certain say in the food there.

1, bathhouse surface

Breakfast noodles are a famous snack in Shashi District of Jingzhou, which has been passed down for hundreds of years and is still loved by Jingzhou people. A bowl of breakfast noodles, crispy eel, fresh chicken, mellow lean meat, milk soup and gluten noodles, fresh but not greasy, will make your appetite open instantly.

2. Jingzhou thousand noodles braised pork

In Jingzhou, 1000 pieces of braised pork, also called cockscomb meat, is a famous dish in Jingzhou and one of the representatives of Hubei cuisine. The production of thousands of braised pork in Jingzhou must use oak pepper made from local pepper. Take out the pickled oak pepper, fry it in oil to dry it, put it at the bottom of the bowl, then spread the braised pork, and then steam it in a pot. After steaming, buckle a plate on the bowl and turn it over quickly. Thousands of pieces of braised pork are the best. It tastes oily but not greasy. It's a good meal.

3, Jingzhou Lapi eel

Monopterus albus is a traditional famous dish in Jingzhou, which has a history of hundreds of years and is named after it looks like a pimp. After the wrapped eel is fried twice, it is covered with sweet and sour sauce, with golden color, crisp outside and tender inside. As soon as it comes up, it will be shared by everyone and made into a CD, which shows that everyone likes this dish.

4. Public Security Guo Kui

Guokui is a kind of special pasta in Gongan County of Jingzhou, which can be divided into fresh meat Guokui, sugar Guokui, beef Guokui and plum Guokui according to different fillings. The newly made pot helmet is tender and soft, and it is full of praise to take a bite while it is hot.

5. Jingsha fish cake

Fish cake is a specialty of Jingzhou and a classic food of Jingzhou. Popular in Jingzhou and surrounding counties and cities, there is a saying that "nothing can be done without bread". Fish cake is crystal white, soft, fragrant and tough. Chefs in Jingzhou can make a variety of foods with fish cakes, so Jingsha fish cakes are also known as the first dish in Jingzhou.

Step 6 be happy

Huanxituo is a traditional snack in Jingzhou with a history of more than 100 years. Rub glutinous rice flour and water into balls, wrap sesame seeds, put them in a pot and fry them until cooked, take them out and pour them into another pot with caramel, stir fry, take them out again, turn them over and put them into a basket covered with sesame seeds to make a happy lump. The prepared Huanxituo is tender outside and bright inside, soft and sweet, and has excellent taste.

Have you eaten all the above six Jingzhou delicacies? What do you think of the taste? What other Jingzhou cuisines do you know? Welcome to add a message.

I am a lonely dust, a grain of sand. I am committed to recommending local food to everyone. Pay attention to me if you like me. Your attention is my motivation to keep updating!

Is there any delicious special food in Jingzhou?

Jingzhou has delicious specialties such as Jingzhou Fish Cake and Gongan Guokui.

1, Jingzhou fish cake, Jingzhou people are good at eating fish, and Jingzhou fish cake is a major local feature. Fish cakes made of minced fish are tender and white inside, and yellow and white outside. Very elastic, can be steamed, boiled, fried, fried and stewed. You can also cook with different ingredients at will, which is tight and tough.

2. Gongan Guokui, a special pasta snack in Gongan County, Jingzhou, Hubei Province. This kind of Guo Kui is very thin. After baking, it is attractive golden yellow, emitting aroma, crisp and slag when bitten, with a click, which makes people feel like eating potato chips.

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 in a bowl and put _ pepper on it. (_ Chili is a local dish in Shashi, which is chopped with fresh Chili, 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 pickles, dried plums or dried beancurd instead, and steam 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 taste generally choose beef rice noodles, which makes people swallow their saliva 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 Zi Yuan: (We usually call tofu Zi Yuan mainly because of its taste. 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. It is delicious. 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 to be 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 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. This kind of bean skin is made by grinding mung beans and rice into pulp, then mixing eggs with pulp, and then spreading it in a pot to form dough (the dough is left in the pot at this time). The fillings are usually glutinous rice, diced meat and dried beans (in some places, the natural value is doubled, and 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, and the taste will be more fragrant. 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!