Tujia people and corn: among Tujia people in mountainous areas, corn is not called "corn" but "corn"; Potatoes are not called "potatoes", but "potatoes"; Wheat is not called "wheat" but "wheat". This is the three staple foods of Tujia people, and corn ranks first, which has an extraordinary position.
Ten bowls and eight buckles: Changyang Tujia hospitality, generally with pork or mutton "cooking pot", with three or five bowls of side dishes. For major festive festivals, treat "ten bowls and eight buckles". The first bowl is the "first bowl", and the meat pie is filled with vermicelli and yellow flowers, so there is no need to cover the bowl. The last bowl is shredded pork and shrimp soup.
Waxed vegetables: there are bacon, beef, sausage, liver and so on. It is an indispensable dish for Tujia people in the New Year. The practice is to marinate the meat in salt water for about a week. After pickling thoroughly, put it on a fire resistance and smoke it until it turns yellow. When eating, boil the skin with high fire, and then fry it with garlic, which has a special flavor. Pickled pickled vegetables can be preserved for several years without changing their taste.
Stewed dog meat in casserole: the cooking method is as follows: firstly, clean 3kg of dog meat with skin, cut it into 3 pieces, put it in a pot and cook it with open fire, then take it out and wash it again. After washing, put it in a casserole and add water (the amount of water depends on the dog meat), add seasoning (ginger slices, onion stalks, white wine 1), cover it, cook it with open fire first, and then ...
Eel lettuce: Slice the eel (it must be pierced) and fry it with vegetable oil, then put it in a hot pot. After the soup is cooked, eating lettuce while eating eel is delicious, which is one of the local dishes.
Misgurnus anguillicaudatus bean curd: The baking method is to put the larval Misgurnus anguillicaudatus in a jar or jar, pour clear water and a little salt, feed it overnight, then rinse it with clear water, pour fresh Misgurnus anguillicaudatus into the tender bean curd, let them drill at will, then drill some small holes in the bean curd, and then stew it in an oil pan.
Game Quack Chicken: Also known as Rock Chicken, it is named after its sound. Quack chickens generally live on high mountains. Gaga chicken is relatively fat, generally weighing 1.5 to 2.5 kilograms, and the big one also weighs 3.5 to 4.5 kilograms. Tender and delicious, nutritious, fragrant, much more fragrant than domestic chicken. This is a famous drinking dish.
And dregs: grinding soybeans soaked in water with a grinder, adding chopped green leaves, and cooking with warm fire. Although this dish is simple, it has high nutritional value and delicious taste. It is a dish commonly used by local people.
Blood tofu: Blood tofu is made by mixing tofu with fresh pig blood, diced pork, pepper, pepper and other condiments into a paste, kneading it into an oval shape, placing it on a fire kang with a bamboo screen, smoking it until it turns yellow, frying it with garlic, which is chewy and delicious. It's a Tujia specialty. Sanxia gourmet
Yichang is located at the intersection of Bashu culture and Jingchu culture, and has formed a unique flavor of "original flavor, salty and spicy" in food culture, and a number of unique delicacies have emerged.
Yichang's famous dishes are: Xiakou Pearl Soup, Steamed Fat Fish, Sanyou Fairy Chicken, Yipin Eel, Three Gorges Dragon Boat Elbow, Stewed Turtle with Chicken Wings, Shrimp Stuffed Mushrooms, Yiling Spring Roll, Radish jiaozi, Dingding Cake, Shortcake, Cold Cake, etc. These delicacies are famous for aquatic products and real estate in Yichang and Three Gorges.
The "Laojiu Bowl" banquet has the local characteristics of Yichang. The dishes on the table consist of nine dishes, such as chowder head, fried butterfly, fried spring rolls, fish cake balls, squid bamboo shoots, hammered lotus seeds, white belly, chicken with mushrooms and pearl balls. They are all in big bowls, and the local flavor is very strong. It's best to taste them.
Among them, Xiakou Pearl Soup, one of the famous dishes in Hubei, was included in the China menu; Steamed fat fish won the gold medal in the team competition of the third cooking competition in Hubei Province.
Xiakou Pearl Soup is a delicious dish with the magnificent scenery of Xiling Gorge as the background. Steamed eggs are used to make the peaks of Xiling Gorge Group look like Yue, floating on chicken soup noodles, and three-color fish balls are used to make pearls floating among the mountains, which is vivid and poetic. The watch is fascinating and tastes fresh and refreshing. This dish is listed as one of the famous dishes in Hubei and included in the China menu. This is a traditional famous dish, made of fat fish from Huyatan to Nanjinguan and steamed with fat meat. The fish is fresh and tender, the fish soup is delicious, and the dishes are light and original, which is deeply loved by Chinese and foreign diners. On the way from Yichang to Sanyoudong, there is a fat fish hotpot restaurant. Although it's expensive, it's still worth the money.
Full of blue oranges, according to the idea of bumper harvest of dense oranges in Yichang city, cold dishes with different colors were made. Mix 16 orange with cooked egg yolk, orange juice and tomato sauce, and make it into flower blue with prickly skin, shredded radish, ham, sausage, souffle and cherry. Put 16 orange into the flower basket. This dish is both edible and ornamental.
According to legend, Su Shi, a great writer in the Northern Song Dynasty, ate this dish when his father and son visited Sanyou Cave together. They think the food is delicious. After eating it, they feel relaxed and enjoy the appearance of a fairy. Therefore, people call this dish Sanyou Fairy Chicken. This dish is to pour the whole chicken with sesame oil and add seasoning to cook for more than ten minutes. The color is red, tender and fragrant, original and unique.
Shrimp-stuffed Lentinus edodes is made from white shrimp produced in Nanjinguan-Huyatan area of Yichang City and Lentinus edodes produced in Gexingshan and other places, with egg white, wet bean powder, onion, ginger and other seasonings. This dish is full of color and flavor, and it is one of Yiling-style dishes.
White brake fat fish This is a traditional dish. It is steamed from fat fish (Hui fish) produced from Huyatan to Nanjinguan together with fat meat. The fish is fresh and tender, the fish soup is delicious and delicious, and the dishes are light and original, which is deeply loved by Chinese and foreign diners. On this basis, there are hydrangea fat fish, peony pearl fat fish and other colors.
Yiling spring rolls are made of eggs and flour, with thin skin, a little fried leeks, bacon, dried bean curd and mushrooms, and fried until golden brown. This dish is crispy outside and tender inside, soft and waxy and delicious. Tomb-Sweeping Day is deeply loved by Yichang citizens.
Houttuynia cordata Thunb Also called Houttuynia cordata Thunb. It is a perennial herb, named after the fishy smell of its stems and leaves. Whole grass can be used as Chinese medicine. It grows in Yichang city, mostly wild, and has also been planted artificially in recent years. A large number of products are on the market in spring, especially those with tender stems. Finally, garlic paste, soy sauce, vinegar, Chili oil, onion, monosodium glutamate and so on. , and then pour a little sesame oil. This dish is crisp, fragrant, sour and refreshing, and has the effects of clearing away heat, detoxifying and diminishing inflammation. This dish is not only a great hobby of Yichang citizens, but also a delicious dish at the hotel banquet, which is deeply loved by European and American diners.
Radish jiaozi is a famous flavor snack in Yichang. The main raw materials are rice, soybeans and radishes. The method is: soak 90% rice and 10% soybean for 4-5 hours and grind them into slurry. Cut radish into shreds, mix with spices such as pepper noodles, pepper powder, garlic (onion) seedlings, refined salt, etc. When frying, first put the base pulp into a special meniscus iron spoon, then add the mixed shredded radish as stuffing, then cover the pulp and fry in an oil pan until golden brown. Crispy outside and soft inside, spicy but not stinging, delicious.
Top cake This cake is made of rice flour, glutinous rice flour and brown sugar. Put it in a special wooden lattice, steam it on the fire for 10 minute, take it out and put it on the wood. It is characterized by soft and waxy taste, sweet and straight, and is most loved by the elderly and children.
Butter is one of Yichang snacks. It is made by steaming glutinous rice into glutinous rice, filling it with white sugar and sesame seeds, making it prismatic and frying it into golden brown. Crispy outside and tender inside, sweet and delicious.
The cold cake is ground into slurry with polished rice, and then mixed with white sugar, soda ash, plaster of Paris, raw rice wine and alkali to form slurry. Leave it for 4-5 hours, put it on a plate, steam it in a cage, and cut it into prisms after coming out of the cage. It is a good summer product.