1, breakfast noodles It is a traditional breakfast that Jingzhou must eat, and it has a history of one hundred years. It is said that making breakfast noodles in Jingzhou is busy at midnight every night, with live eel, pork belly and pork belly as milk soup. When guests order the first bowl of noodles, they put the cooked noodles into the soup, and then add the small yards made of fat pork, chicken breast, lean pork, crispy eel, lard and chopped green onion in turn. Such breakfast noodles are flexible and smooth, and the soup is fresh but not greasy.

2. Dalian noodles This is not Dalian's. In fact, Dalian people have big noodles. Why? One means large quantity, plenty of soup and full bowl, and the other means rich and advanced noodles.

3. Guo kui, also called pot block, is a kind of baked sesame seed cake, which is also very common in Wuhan. But Jingzhou is different. There are garlic sprouts in the noodles, sesame seeds are sprinkled on the noodles, and the fillings are pork, beef and vegetarian pot blocks. The freshly baked pot is crisp and tastes best when it is hot. The specific eating method is different. You can eat it directly, dip it in soup or soak it in water.

4. Jingzhou Spring Roll Jingzhou Spring Roll is a traditional snack in spring. Originated from ancient "spring dishes". "Fine lettuce and spring vegetables" and "Pine and yellow leek try spring vegetables". Spring rolls in Jingzhou area are first spread with flour into thin skin, which is light and tough. Then add bacon and leeks, carefully roll them into a tube and fry them in an oil pan. After coming out, the spring rolls are golden in color, crispy in skin and tender in filling, which is mouth-watering.

5. Honghu lotus root starch Honghu lotus root starch is made of wild lotus root rich in Honghu Lake, the largest lake in Hubei Province, and refined by modern technology. Its shape is crystal clear, its taste is refreshing and greasy, and it is matched with auxiliary materials such as white sugar. Honghu lotus root is rich in starch, protein, vitamins and other ingredients, and is known as the "treasure in water".

6, fish cake fish cake, eat fish instead of fish, fish contains meat, meat has fish flavor, fragrant and tender, praised. Now people make cakes with fish and fat, and then make meatballs with pork and yam. Fish cakes are placed at the bottom of the meatballs, and finally the belly slices and waist slices are fried and covered, which is called "miscellaneous meatballs".

7, Jingzhou Babao rice Jingzhou Babao rice, the entrance is instant, the color is bright, sweet and moist, oily but not greasy, sweet but not greasy. Also known as "shallow drinking and fine taste, leaving the table with a long aftertaste." Legend has it that it was made by Dai Xiao, a court chef in the late Qing Dynasty, for Empress Dowager Cixi. It is steamed from glutinous rice, longan pulp, dense cherry, melon seeds, red dates, lotus seeds, osmanthus flowers, dense wax gourd and so on. And add sugar and lard.

8. The combination of dragon and phoenix is also one of the specialties of Jingzhou. It is one of the traditional cuisines in ancient Jingzhou. According to legend, it was created by Zhuge Liang to celebrate the safe return of Liu Bei and his wife from Soochow, and it has a history of more than 1000 years. It symbolizes good luck!

9. The scientific name of Jingzhou Dabai Carving is "red mouth", which is slender, flat on the side and willow-shaped. Its meat is tender, delicious, fresh and refreshing, and it is favored by consumers. Jingzhou Great White Carving Won the National Geographical Indication Product.

10, Honghu Wild Duck Honghu folks have a proverb that "Nine geese and eighteen ducks are the best, and eight towers on the green head are the best". Honghu wild ducks, represented by "Qingtou" and "Eight Pagodas", are all treasures. Braised wild ducks in Honghu Lake have a history of more than 200 years, and they have been selected as "China menu".