Also known as lazy tofu, it is a traditional snack of Tujia people. The production of this slag is relatively simple, but it is a little difficult in the initial stage of "pushing", so people call it pushing slag. The production procedure is as follows: wash the soybeans, swell them with water, put them in a stone mill, grind them into pulp with water, boil them with strong fire, and then add the cut fresh radish leaves to boil them to make a pot of milky white and green slag. It can be seen that "pushing slag" is much simpler than making tofu, and there is no need to filter and squeeze, and generally there is no need to order brine. No wonder Tujia people also call slag "lazy tofu". The nutritional collocation of slag is also very scientific. Protein in soybean is combined with vitamins and inorganic salts in radish vegetables to achieve the effect of reasonable diet.
Wufeng tea
There are treasures all over the world, but the most memorable one is Wufeng tea. Wufeng is the hometown of famous tea in China. Wufeng Tujia Autonomous County belongs to subtropical warm and humid monsoon climate, with the lowest elevation of150m and the highest elevation of 2320m. The mountains are surrounded by clouds all year round, with abundant rainfall, fertile soil and mild climate, forming the unique natural conditions for Wufeng's "Wu Yun Good Tea".
Wufeng is an ancient tea area. As early as the Western Jin Dynasty in the 3rd century A.D., there was a record that "tea is the best in the seven counties of Wuling". The ancient Wuling Seven Counties Road includes today's Wufeng and Changyang counties. The Book of Tea written by Lu Yu in 758 AD begins: "Tea drinkers are the golden harvest of the south, one foot, two feet, or even dozens of feet. There are two people hugging each other in Bashan Gorge. According to textual research, Bashan Gorge in Tang Dynasty was called Yiling County of Gorge, including Wufeng (called Bashan in Tang Dynasty), Changyang, Yichang, Yuan 'an, Hefeng and other counties. The big tea tree that the two embraced is the big tea tree that grows on both sides of Linxi. This shows that there were naturally growing tea trees in Wufeng as early as 2300 years ago. The climate here is mild, with abundant rainfall, abundant sunshine, high air humidity and large temperature difference between day and night, which has obvious climate characteristics in the Yangtze River basin. The soil is rich in zinc, selenium and other trace elements beneficial to human health, which is very suitable for the growth of tea trees. There is a saying that "high mountains and clouds produce good tea, and low mountains and hills produce morning tea". It is precisely because of this geographical talent and natural heritage that Wufeng is rich in fine tea.
As early as the late18th century, British businessmen directly went to today's Caihua Township and Shuijin Temple to set up tea clubs to deal in tea, and their gold-lettered signboard "Yingshangbao Shunhe Tea House" is still preserved in Hubei Cai Hua Tea Co., Ltd.
In addition, tea is also produced in Dangyang, Changyang, Yuan 'an, Zigui, Yidu and Yiling District (especially Dengcun) in Yichang, mainly including Chun Mei tea, Zhou Xia green tea, jasmine spring tip tea, Hongyi kung fu tea, Luyuan tea, cactus tea, Zhou Xia green tea, Dengcun green tea, silk floss tea and so on.
Tujia bacon
Tujia nationality is the largest minority in Yichang, calling itself "Bizka". When you are a guest in Tujia, the best hospitality for your host is Tujia bacon. There is a saying in Tujia nationality that "fools should study and poor people should feed pigs", especially piglets are indispensable. After the solstice winter, every household kills pigs and sheep. First, pepper, star anise, mountain pepper and other condiments are fried with salt and ground into powder. After washing and crushing pigs and sheep, cut off their heads, legs and forearms, put them in a jar for pickling, and cut the rest into strips according to five or six kilograms, pickled one by one, and put them layer by layer. Sprinkle salt and seasoning on each layer, take them out and put them on the kang for about ten days. When smoking bacon on the kang, it is forbidden to burn firewood containing smoke and fat, such as pine and fir. Most of them are firewood such as green, green, fragrant leaves and cypress branches, and fireworks are constantly on, so they are smoked in the long summer until the next year and then buried in rice for collection. After the millet absorbs water, the bacon is more storable and durable. After being cut, the meat is fresh and tender, and the fragrance is attractive. Tujia bacon, steamed or stewed, or stir-fried green pepper, or stewed fir bean curd, or cooked pork slices, is fragrant but not astringent, fresh but not greasy, with bright orange fat and bright red and tender lean meat. Tujia people like big bowls of wine and large pieces of meat, and bacon is cut into palm-sized pieces, which is more enjoyable to eat. Tujia preserved mutton has a unique flavor. One month before the lamb is slaughtered, it is fed with concentrate and full of fat, so that it can run at once and force out the abdominal congestion. This mutton is white and tender. If cured and smoked, only the ingredients of mountain pepper are added to the seasoning, which effectively avoids the fishy smell of mutton. Adding pepper, ginger, garlic and orange leaves when frying is a good dish for table wine.
Yichang citrus
Yichang has a long history of producing citrus. Qu Yuan's Ode to Oranges proves that citrus was planted in Yichang at least two thousand years ago. Due to the superior geographical and climatic environment, Yichang is now the first citrus planting place in the province, far from being unique, with a yield of 199 1 reaching more than130,000 tons and many excellent varieties.
Navel orange: the law of causality gives birth to a small fruit at the top, which expands with the fruit and splits into navel shape, hence the name navel orange. Also known as steamed stuffed bun orange, seedless orange. The fruit is round when it is ripe, orange-red when it is big, crisp and fragrant, sweet and juicy, tender and without residue. Besides Hong Kong and Australia, it is also exported to the United States, Canada, Australia, Albania and other countries.
Yichang red orange: a new variety selected from Jincheng bud mutation. It is characterized by regular fruit shape, orange-red color, thin skin and tender meat, sweet and sour taste, and good quality. It ripens in mid-June 165438+ 10. The main producing area is Taipingxi, Sandouping, Yichang County. Won the Hubei Science and Technology Achievement Award.
Peach leaf orange: The leaves are as long and narrow as peach leaves. From 1959, excellent varieties were selected from many sweet oranges. The fruit surface is orange-red, smooth, thin-skinned, with few seeds, crisp, very sweet, fragrant and juicy.
Sanxia tiaowei
1, gift function
Three Gorges sweet potato crisp, a specialty, is made from fresh sweet potato (also known as sweet potato, sweet potato or sweet potato), high-quality fresh glutinous rice and eggs in sandy soil in the Three Gorges area, and refined by traditional Tujia folk crafts. It retains the unique aroma and flavor of fresh Polygonum cuspidatum after it matures, with crisp taste, moderate sweetness and refreshing slag, which is suitable for people of all ages in Xian Yi. Because of its unique flavor, excellent quality, concise and exquisite packaging and remarkable regional characteristics, this product is deeply loved by local citizens and Chinese and foreign tourists who come to visit.
2, the reason for giving-affordable, delicious and unique.
Mr. Zhu's hometown is in Shaanxi, and he went to Yichang to work in 2000. Every year when he comes home during the Spring Festival, he will bring a small cake from the Three Gorges to his relatives and friends.
"Cheap and delicious. When I brought it home, my nephews and nieces loved it. Absolutely cheap! " Mr. Zhu told reporters that the outer packaging of the Three Gorges pastry feels very festive and is also suitable as a gift.
3, identification skills
At present, there are two brands on the market, Tujia and Three Gorges. Just find a brand to buy.
I think food is the most distinctive of the two.
shrimp
Rice, corn, etc. Take brown sugar water as raw material and brown sugar water as seasoning to cool and quench thirst. Blended with ice water in summer, it is a drink with better flavor and is deeply loved by Yichang citizens. It is run by roadside stalls, mostly homemade, and the price is about one yuan a cup. When it comes to cold shrimp, the first thing that comes to mind is Qi Baishi's shrimp painting, which is slightly turbulent, indifferent and very interesting. Cold shrimp also has this idea. Although you can't fill your stomach, you can quench your thirst. Hold it in your hand and watch the cool shrimp rippling in the clear water, as if white jade is dancing lightly, cool and slightly sweet, which can be pleasing to the eye and tea. It's really a pleasure to stop and take a nap. There is a "Zheng Xinji" on Zhixiang Road, which is a special place for cold fresh shrimp. There is a row of cold shrimp containers in front of the table, like a big wine glass. Slippery are colorful varieties: golden corn, dark black rice, glittering and translucent white rice, and lemon, orange juice and grape-flavored jelly.
radish dumplings
A unique local specialty, outsiders don't know that radish can be fried into snacks. Although radish jiaozi is good, it depends on the season. When radish comes on the market, it will probably be soon. At the intersection of streets, markets and alleys, there is a kind of radish, jiaozi, which must smell delicious, and it is always difficult for foreign tourists to see it. However, Jiaozi still has experience in eating radishes, but the price is high, which is naturally better than the average. There is a simple reason. Most people are afraid that it will be too expensive to sell, but the master is afraid that others will return it after eating it, and he is as busy as a bee.
Production: Radish jiaozi is delicious, and it is not difficult to make. Its main raw materials are rice, soybean and carrot, which are soaked in 90% rice and 10% soybean for 5 hours and then ground into slurry; Shred radish and mix in salt, garlic and onion, Chili powder, etc. And coriander is better. When frying, first put the base paste in a crescent-shaped iron spoon, then put shredded radish as stuffing, cover the paste and fry in an oil pan until golden brown. You can try it if you like. It can be regarded as leisure and romance of life.
One of my Wuhan classmates came to Yichang for the first time. On the way, he ate cold shrimp. He told me mysteriously that I ate a very strange thing called cold shrimp, and I fainted on the spot. . Hmm. How interesting
Zigui navel orange is the best, with many varieties. I recommend Zigui Newhall navel orange, which is delicious. The elite of the elite. .