Try the specialties of Jingmen!

Eating plays an important role in people's lives, so what kind of dishes both comfort the stomach and eyes? Over the past few days, the reporter visited several hotels in the city, hotels, and asked them to dedicate their own specialties for everyone to cook fried dishes for reference. Congee King House to the reporter recommended the chicken stewed mushrooms this dish, and their specialty congee - Laba congee. Chicken stewed mushrooms practice is: dry mushrooms with boiling water soak spread, wash, cut into strips. Chicken head, claws, remove the five viscera, chopped into pieces, with boiling water over a little removed for use. Frying pan oil, first fried pepper, dashi, dry chili, after stirring ginger, onion, after the aroma poured into the chicken pieces stir fry, add soy sauce, cooking wine stir fry, to be chicken was golden red, pour into the mushrooms stir fry, together with the casserole, add chicken broth 500 grams. Add salt, monosodium glutamate, chopped green onion and ginger. Cover the pot with a lid and simmer on low heat until the chicken is off the bone. Lapa congee is made from broth made from earth hens, put corn, yellow rice, river rice, lingzhi rice, corn, black rice, jujube paste, simmer for about 4 hours, dryness and sparseness moderate and then put brown sugar, almonds, peanut kernels, walnut kernels, white sesame seeds, pine nuts, simmering for an hour with a gentle fire can be. If you want to make meat porridge, you can also put in fish fillets, cashew slices, shrimp and other ingredients according to your needs. Ze Garden Hotel recommended two dishes to the reporter, namely, sea bass in Korean-style barbecue sauce and seasonal beans with flavor. The practice of sea bass in barbecue sauce is as follows: open the edge of sea bass, pat raw flour, oil, deep fry until seven mature, then oyster sauce, garlic, soy sauce, cooking wine, pepper and other ingredients stir-fried, thickening can be. This dish is slightly sweet. Flavorful four seasonal beans is: four seasonal beans over the oil, until half raw, then the bacon stir-fried, add dried chili, soy sauce, chicken essence, monosodium glutamate, add half raw four seasonal beans, stir-fried can be. This dish is slightly spicy and savory. The catering department of the Chamber of Commerce Hall recommended two specialties to the reporter, namely, carp in patty cake and whole duck in marinade. The practice of carp patties is: wash the wild crucian carp, add salt, pepper and other seasonings, with half a day to air dry. After burning hot pot, put the oil to fry the fish, after frying, put onion, sesame, pepper and other condiments, stir-fry, stir-fry can be out of the pot. This dish is characterized by golden color, crispy outside and soft inside. Marinated whole duck is: one country duck, washed and gutted, marinated in salt for 24 hours and then brined in brine. Then cut into pieces and plate. This dish is characterized by softness and slightly spicy flavor. Seaview-Greenleaf Hotel recommends four special rice dishes. Spare Ribs Pot Rice: Pork ribs are steamed with sauce and put into the pot rice together with soup, surrounded by dishes that are ready. Reflects the rustic flavor of the bowl. Sticky Rice Chicken with Lotus Flavor: Dice fresh chicken, stir-fry it with sauce until fragrant, mix it with steamed Thai sticky rice, wrap it with lotus leaf, and steam it until lotus leaf is fragrant. It is characterized by smooth and tough, coupled with the light flavor of the lotus leaves, aftertaste. Crispy Mushroom Cup: Fresh tea mushrooms, red meat floss, and soup are boiled to taste, and the soup is milky white, then loaded into the stewing pot and covered with crispy skin and baked into shape. It is characterized by its beautiful appearance, crispy skin and smooth soup. Xuemei cold: fresh milk and egg whites foaming into a filling, wrapped in ice that is made, into the freezer for a few minutes to taste more fresh. It is characterized by cool and refreshing, soft and sweet.