Enshi cuisine

Tujia oil tea soup

Tujia oil tea soup is a snack similar to tea soup. Fragrant, crisp, smooth, fresh, beautiful and refreshing to quench thirst. It is a traditional flavor food that Tujia people love. Therefore, there is a folk saying: "If you don't drink camellia soup, your heart will panic." "Three meals a day, three bowls, hard work." At the same time, drinking camellia soup is also a traditional etiquette for Tujia people to entertain guests. Whenever distinguished guests arrive, Tujia people will offer a bowl of delicious oil tea soup to show their hospitality.

According to legend, oil tea soup was invented by Tujia people who set up a "family" in Chashan. They picked up a handful of tea seeds on the mountain, put them in a crock to fry tea oil, then picked tea leaves, fried them in oil, poured them into mountain spring water, and ate them with relish. Over time, drinking oil tea soup has become a habit of Tujia people.

The local oil tea soup is made by frying a proper amount of tea leaves with edible oil until brown, then adding water to the pot and adding natural condiments such as ginger, onion, garlic and pepper. After the water boils, scoop it into a bowl, and then add fried (or fried) popcorn, tofu, walnuts, peanuts, soybeans and other "bubble goods" to eat. The key to the production of camellia oleifera soup is the quality of tea and the temperature of fried tea. The choice of condiments and "soaked products" can be based on the taste of the guests.

Jiayou tea soup is one of the representative food culture phenomena of Tujia people in Enshi, which is a unique tea culture in China with a long history. So far, it is prevalent in the whole state, especially in Xianfeng and Laifeng. In 1992, "laifeng county Tujia Camellia Soup Tea Ceremony Group" participated in the first China Tea Culture Festival held in Hangzhou, and won the praise of "Famous tea travels far from Fengfeng, and Tujia Camellia is fragrant all over Kyushu". The Korean delegation praised Tujia oil tea soup as "a must in China tea culture". Later, the relevant departments refined Tujia oil tea soup into "four teas" (namely, white crane tea, tea making, oil tea soup, egg tea) and oil tea road performances, making it a standardized ritual tea ceremony. At the China Se-enriched Tea Culture Festival hosted by China Tea Association in 2115, the elegant and outstanding performance of the "Four Great Teas" tea ceremony became a beautiful scenery, which made the excellent tea hall, the essence of Tujia tea culture, carry forward. (bells, etc. )

Zhangguan mixed slag

mixed mud, also known as lazy tofu. Enshi Tujia people have deep feelings for slag, especially in the era of war. Because food is scarce, slag mixing has saved many people's lives. There is a popular saying that "Chili is salt, slag mixing for the New Year". Now Enshi people can no longer eat miscellaneous dregs on holidays. Usually you can eat mixed slag at home, and many restaurants regard it as a special dish, which is favored by customers.

the production of composite slag is relatively simple, but it is a bit difficult at the beginning of the "push" stage. Therefore, people call the manufacture of this composite slag pushing slag. Its production procedure is as follows: after the soybeans are washed and swollen with water, the beans and water are ground into slurry with a stone mill, boiled with strong fire, and then boiled in cut fresh radish leaves, and a pot of milky white and green composite slag is made. It can be seen that "pushing slag" is much simpler than making tofu, and it does not need to be filtered, squeezed or pickled. No wonder Tujia people also call it "lazy tofu". The nutritional collocation of compound slag is also very scientific. Protein in soybean is matched with vitamins and inorganic salts in radish vegetables to achieve the effect of reasonable diet.

In Enshi, there are many ways to eat dregs. Some eat very thin, without any seasoning, often called light slag, highlighting "drinking", and sometimes adding potatoes to cook together; If you eat acid residue, put the residue in acid and eat it again, which will quench your thirst and relieve summer heat. Some are also made into slag chafing dish, and Zhang Guan slag chafing dish is a typical one.

Slag closing is to cook the residue, marinate it until it is slightly dry, and then add fresh pork, chicken, eggs and other soup materials to make a series of residue hot pots such as fresh meat residue, chicken residue and egg residue.

Zhangguan Hezha is named after Zhang Guan, a small market town in Xuan 'en. Its typical feature is Hezha hot pot, especially the hot pot made by an old woman named Huang in the town is the most famous and authentic. Guanhe slag is pure in taste and rich in nutrition, so people call it "full-price food". Both in urban and rural areas, both locals and Chinese and foreign tourists especially like to eat, and the evaluation is very high.