Chicken offal in Qianjiang refers to chicken viscera, such as chicken heart, chicken gizzard, chicken intestine, chicken liver and so on. Pepper and chicken offal is an authentic flavor dish. Chicken offal has a strong fishy smell. Stir-fry pepper and pickled pepper with onion, ginger and garlic. Cooking red pickled peppers and tender shredded radish with hot vegetable oil can not only remove the smell of chicken offal, but also make the finished dishes crisp, tender and fragrant.

Qianjiang chicken offal is cooked by Tujia cooking method, and the chicken offal has a strong smell. Boil red pickled pepper and tender shredded radish with hot vegetable oil, supplemented by seasonings such as onion, ginger, garlic and pepper. The taste is crisp and tender, fresh and fragrant, spicy, full of color and flavor, mellow and delicious.

Wuling gourmet

There are many kinds of wild precious fungi, such as Bigfoot, Morchella, Anemone, Jiuxiangxiang, etc. 100, and plants such as Gastrodia elata and Dioscorea opposita.

Qianjiang mung bean powder

Qianjiang mung bean powder is one of the most common foods eaten by Qianjiang people. In the streets, vegetable markets and citizens' homes of Qianjiang, mung bean powder is not uncommon.

The most famous mung bean powder in Qianjiang is Zhuoshui mung bean powder in Zhuoshui Ancient Town, Qianjiang District.

The production technology of mung bean powder in Zhuoshui ancient town has been included in the second batch of intangible cultural heritage protection list in Chongqing.

Sour pork

Stir-fried pork: Slice pork belly, marinate it with salt, mix it with blanching powder, put it in a jar, fill it with straw or bamboo leaves, seal it upside down, marinate it for 15 -30 days, so that the meat can fully react with seasonings and become slightly sour. When eating, you can take it out and steam, fry and fry it. After steaming, frying and frying, you can also add various ingredients.

tea-oil tree

Oil tea soup ingredients edible oil, tea, vermicelli, egg slices, etc. Stir-fry tea with oil, add a little water to boil, dilute with water when it becomes tea soup, boil, add seasoning such as salt, garlic and pepper, and it tastes delicious.

rice tofu

Rice tofu is tender, sour and delicious. It is made by washing and soaking rice, adding water to grind it into rice slurry, adding alkali to boil it, and cooling it into a block of "tofu". When eating, cut it into small pieces, put it in cold water, and then take it out. After putting in the container, put the chopped radish, pickles, crisp soybeans, crisp peanuts, chopped green onion and other different seasoning powders and soups on the rice tofu.

Honey Qiao Ba

Honey Buckwheat Baba is made from buckwheat in cold mountainous areas such as Tang San and Xiangyang, ground into flour, added with appropriate amount of water, and fried into cakes after mixing well, which is Buckwheat Baba. Baba has two flavors: bitter buckwheat and sweet buckwheat. Sweet buckwheat tastes light but not bitter, while bitter buckwheat tastes slightly bitter, but it is cool and delicious, and has the effects of cooling blood, reducing fire and moistening intestines. When eating, it is dipped in Aru honey unique to Luxi, which is sweet and delicious, integrating nutrition and deliciousness.

Pearl lancha

Pearl blue tea, which originated in the Three Kingdoms and flourished in the Qing Dynasty, won the favor of Emperor Qianlong and was specially made with poems, flowers and ink plaques and passed down to future generations.

Pearl orchid tea is made of selenium-enriched green tea and precious pearl orchid, which are unique in Wuling Yunwu mountain area. It is refined by traditional technology and modern technology. Its product leaves are tender and green, fragrant and elegant, pure and lasting, fresh and mellow, rich in selenium, and the soup is yellow-green, crystal clear.