Panlong cuisine, also known as Panlong cuisine, roll-cut cuisine and common name chop cuisine, is known as one of the "Three Musts of Zhongxiang" [1], which is a famous dish unique to Zhongxiang City, Hubei Province, and has been listed in the China menu, and its production skills have been listed in the "Hubei Intangible Cultural Heritage List". [2]

Panlong cuisine was born in the Ming Dynasty, and it was named after Jiajing's accession to the throne. It has a history of about 500 years. Its main raw materials are eggs, pork, fish, onions and ginger. The characteristics of dishes are bright color, fat but not greasy, tender meat and long fragrance. [3-4]

Panlong cuisine is a traditional dish that people in Zhongxiang area can't live without on holidays, weddings and funerals, and any big banquet must have a "dragon banquet"; Its eating method is also constantly innovating in the inheritance: it can be steamed, fried, fried and distilled, and can be used as hot pot, noodles and soup.

Fish cake, which originated in Chu area during the Spring and Autumn Period and the Warring States Period, is now from Yichang to Jingzhou, Hubei Province, commonly known as Chuyi Flower Cake. It is a steamed food with minced fish, eggs and pork as the main raw materials. It is delicious, tender and delicious, rich in nutrition and suitable for all ages. It is the best food for folk banquets.

Fish cake, which originated in Chu area during the Spring and Autumn Period and the Warring States Period, is now from Yichang to Jingzhou, Hubei Province, commonly known as Chuyi Flower Cake. It is a steamed food with minced fish, eggs and pork as the main raw materials. It is delicious, tender and delicious, rich in nutrition and suitable for all ages. It is the best food for folk banquets.