The glass room on the far right of KFC in Xiangyang People's Square burns squid.

The tricycle stall at the entrance of Chenguang Primary School near the railway station bakes gluten.

Shops in North Street, Xiangcheng District.

Under the stairwell of Du Ming Snack Town in People's Square, melon seed cake.

King Bairen, have a drink. There are snacks in that street.

Xiangyang special cuisine

Three-insert disc

It is a famous dish with traditional flavor in Xiangyang area. It is a combination of fried purple mustard (fried pork liver), fried ribs and fried brain foam. All three dishes are of the same color, each offering blindly, and one dish is eaten three times, hence the name "three-plate".

Steamed snapper with tea head

The bream in Xiangyang was famous as early as the Southern and Northern Dynasties. According to legend, Zhang Jinger, the secretariat of Xiangyang at that time, specially built a "land ship" carrying 1600 bream to pay tribute to Kyoto Jianye. To this end, Emperor Gao of Qi named Zhang Jinger after the local bream, "Examining the Head and Secreting the History". Steamed snapper is the best food.

sweet and sour cabbage

Sweet and sour cabbage is one of the innovative dishes in Xiangyang catering industry, which has been included in China menu. Sweet and sour cabbage is made of Xiangyang Chinese cabbage (also known as Xiangyang White). This dish is very refreshing and moderately sweet and sour, especially suitable for children and Shanghai people.

Stir-fried pork bones

Also known as hand grasping tubular bone, the main material is pig leg bone. The characteristics of this dish are: pleasant fragrance and mellow juice, which is really nourishing. When eating, you need to prepare disposable plastic gloves and plastic straws, take the bone with gloves, insert the straw into the tube to suck bone juice, and then eat meat.

Braised pork slices in brown sauce

Sichuan-style pork is one of the representative dishes in Xiangyang, and it is also a kind of home-cooked meat dish that Xiangfan people love to eat. Most ingredients of Sichuan-style pork are legs and thighs of pork with skin. This kind of meat is fat and thin. Stir-fry in a red pot and roll the sliced meat into a small nest. You can also use fat pork belly and stir fry after cooking. Cook the meat's soup can also add some fresh vegetables, so that the soup is complete.

Xiangyang noodle

Bao Mian

Noodles in Xiangyang are also called jiaozi or wonton. Xiangyang people always eat a traditional snack-noodles, whether in rural or urban areas, when they celebrate festivals or improve their food. Xiangfan has a long history, and it is said that it prevailed in Ming and Qing Dynasties. It is not only famous in the province, but also attracts many tourists from all over the country.

Xiangyang hot and sour noodles

Xiangyang people are commonly known as hot and sour noodles in Huoxiangkou, which smells sour with meat, tastes sour and spicy, but it is not the same as ordinary Sichuan-Yunnan spicy taste. Although the main taste is mainly acid, after eating, there will be no phenomena such as fast digestion, early hunger and hyperacidity of ordinary acidic foods, and acidic foods can soften blood vessels and lower blood pressure. This noodle is really one of the best in Xiangyang breakfast!

Noodles with soybean paste

Zhajiang noodles and tofu noodles are popular snacks in Xiangfan and are typical breakfasts. Its practice is the same as butter noodles, but the seasoning is different from butter noodles. Zhajiang noodles are mainly fried sauce, tofu noodles are mainly tofu and kelp, and noodles are mainly alkaline noodles.

Acid pulp surface

It is a unique pasta in Zaoyang, Xiangyang with a history of more than 300 years. After several generations of continuous improvement and renewal, the sour batter made is not only delicious, but also has the effect of appetizing and preventing colds. Nowadays, in the streets of Erwan, the taste of sour paste noodles is full of people's mouths and noses. Many Xiangfan urban residents often drive to Zaoyang to taste delicious sour paste noodles.

Xiangyang flavor snacks

Xiangyanggong xiaodian

In the Ming Dynasty, Wang Fu, the king of Xiangyang, had all kinds of snacks every day. Later, due to the wide spread of foreigners and the flow to the people, it became a historic scenic spot in Xiangyang. Wangfu store is baked with high-quality coarse cereals and natural green plants as raw materials. Low sugar and fat, rich aroma, crisp and slag-free, and unique flavor. Long-term consumption is not only beneficial to health, but also cultivates sentiment.

Chamber pot Camellia oleifera

Xiangyang's "chamber pot Camellia oleifera" is a snack suitable for winter nights. The production method of Camellia oleifera is simple, but the seasoning is exquisite. Stir-fry the flour until it is slightly yellow, then add sheep oil or butter, pepper, lobster sauce, onion, ginger, salt, etc. Add water and boil it into a paste. When eating, put chopped garlic sprouts and fried peanuts (pressed into small grains), and the fragrance is overflowing. A bowl before going to bed can warm the stomach, moisten the lungs and generate heat. In the past winter, vendors carried dozens of pounds of big copper pots and peddled in the streets, so people nicknamed it "chamber pot Camellia oleifera".

Miwo

Made of rice and soybean milk, put in a special spoon and fry in an oil pan. Golden color, round nest-like, crisp in the middle, thick and soft at the edge, with the fragrance of onion, ginger and sesame.

Yumokin

Mix flour with proper amount of salt, alum and water, cut into strips by hand, and fry in boiling oil until the taste is burnt outside and tender inside. It's a bit like fried dough sticks, but it's much stronger than fried dough sticks and tastes great.

Yudai cake

It is a local traditional scenic spot in Gucheng County with a history of more than 300 years. This product is made of refined glutinous rice flour, high-grade sugar and high-grade sesame oil. It is the main raw material, supplemented by black silk, red silk, walnut kernel, Jingui and so on. , carefully made by special technology. Has the effects of invigorating spleen, stimulating appetite, moistening lung and promoting fluid production. Medicine and food are homologous, fragrant and refreshing, sweet but not greasy. Because the cake looks like a royal robe and jade belt, it is named "jade belt cake"