First, radish jiaozi
Yichang snacks, the first radish jiaozi. Three Gorges Online believes that many foreign bloggers have never heard of this snack, let alone tried it themselves. Radish jiaozi is a kind of fried food. First, spread a layer of white pulp made of soybeans and rice on a special meniscus iron spoon, and then cut shredded radish and mix it on the white pulp (shredded radish will be mixed with various seasonings in advance, which tastes the best, usually slightly spicy). Then spread a layer of white pulp on the shredded radish and fry it in the oil pan. When it turns golden yellow, you can eat it. Because the finished product looks like a big jiaozi, it is named Radish jiaozi. The best taste is crisp outside and tender inside, and the taste is fresh and smooth. Some people don't have time to eat, so they will buy two radishes jiaozi for dinner, because jiaozi, the big radish, is very practical. Bloggers can try it when they have a chance, as long as they are careful not to get burned by jiaozi, the radish that just came out of the pot.
Second, the red oil surface
Yichang people's favorite breakfast is of course the favorite of Three Gorges Online. If Wuhan people like to eat Regan Noodles in the morning, then in Yichang, nine times out of ten people will choose red oil noodles in the morning. Red oil noodles were first handed down from Sichuan, Chongqing and other places. Because of its cheap price and affordable weight, it became the first choice for Yichang people to eat breakfast. Especially in winter, it is very comfortable to eat noodles first and then drink soup in a bowl. The best breakfast in Yichang breakfast shop is red oil noodles. Up to now, Yichang people not only eat noodles, but also like to add a handful of cooked soybeans, or fill a few pieces of beef, or add a spoonful of fat sausage to increase the flavor and richness of noodles. Many foreign bloggers come to Yichang to work and study, and more and more like to do as the Romans do, and come to a bowl of noodles too early. If nothing else, they have been soaked by it.
Third, cold shrimp
Three Gorges Online feels that if any Yichang person says that he has not drunk supercooled shrimp, he is embarrassed to admit that he is from Yichang. Don't get me wrong, the so-called "cold shrimp" is not cold shrimp, but a common drink only in Yichang, which usually appears on the streets in summer, but now some shops also offer hot cold shrimp in winter, which tastes different. Cold shrimp is made of rice slurry. After it is cooked, the white pulp is leaked into cold water with a colander. Yichang people call it "cold shrimp" because of its shrimp-like shape and cold nature. Drink shrimp with brown sugar water or white sugar water, brown sugar water should be orthodox, white sugar water is a later improved version. Cool shrimp itself has also developed from the "white version" of rice to the "yellow version" made of corn and the "black version" made of black rice. The most famous is "Zheng Xinji" of Jiefang Road. Shrimp salad tastes good and business is particularly good. The hot and cold shrimp mentioned above also belongs to his family. Cold shrimp can be drunk alone, and some people like to eat red oil noodles of cold shrimp. The low price makes cool shrimp a good summer resort everywhere in Yichang street in summer.
Fourth, cold salad takes root.
The scientific name of Jiejiegen is "Houttuynia cordata", which was originally used as Chinese medicine, but it has become an indispensable dish and snack on the table under the transformation of Yichang people. In most cases, mustard root is made with cold salad, but some restaurants have innovated to stir-fry mustard root with other dishes, which is also delicious. In addition, the Japanese Polygonum cuspidatum root can also be used as an ingredient to eat with Kang potatoes and salted tofu, adding different flavors. The fresh Japanese Polygonum cuspidatum root is crispy and delicious, with a faint medicinal flavor (this is one of the important reasons why foreign bloggers are not used to eating Japanese Polygonum cuspidatum root, but Yichang people are used to it now), which has the effect of clearing away heat, detoxifying and diminishing inflammation. As long as you eat JJ root regularly, I believe even bloggers from other places will like this snack.
Five, Kang potato
There are kang potatoes in other places, but the kang potatoes in Yichang have no taste. As a traditional snack of Tujia people, the best kang potato is crispy outside and tender inside, that is, the outside of the potato is cooked after crossing the kang, but it is tender and crisp when bitten in. In Yichang, every Kang potato stall will have pickled radish, pepper, coriander and so on. Bloggers can add them at will, and some stalls will prepare to cut the roots, so that a bowl of Kang potatoes not only has the taste of fried potatoes, but also has the fragrance and delicious taste of other side dishes. If you are hungry on the road, don't think about anything else. Besides the aforementioned radish jiaozi, the most suitable one is a bowl of potato.
Six, brine dried tofu
Dried bean curd with brine is also a classic snack in Yichang. Dried salted bean curd is usually sold in a salted pot with eggs. A piece of dried bean curd is twisted and spread on a small piece of paper, then several pieces are cut on the surface of dried bean curd, and a little pepper, pickles, sour beans and giant knotweed are added. You can add any flavor you like. I remember that the Three Gorges Online had finished school when I was a child, and sometimes I like to eat a piece of dried tofu to pad my stomach first. Unfortunately, jiaozi, a kind of radish, can't be seen everywhere in the street except in a few places. It takes a lot of effort to taste delicious salted tofu.
Seven, pastry
Crispy oil, one of Yichang-style snacks, is also a fried food. To make the oil brittle, you will first steam the glutinous rice into glutinous rice, and then add sugar, sesame stuffing and so on. Put it into a prismatic shape, then put it into a pot and fry it until golden brown. When the oil is crispy and fried to the right temperature, it will be crispy outside and soft inside (much softer than radish jiaozi). Rich in content, it feels great to take a bite. Usually at home, fry a plate of crispy oil before cooking, which is an appetizer.
Eight, spring rolls
Spring rolls are an indispensable snack during the Spring Festival, also known as "Yiling Spring Roll", which is made by Yichang people according to their own methods. Only in Yichang, spring rolls are usually made at home, similar to appetizers before meals, and are rarely seen outside. Generally, spring rolls are wrapped with cooked and fried leeks, celery and dried tofu. , add pepper. Generally, the taste is relatively light, so everyone can eat it, and everyone loves it. Three Gorges Online noticed that there are many homemade spring rolls with different tastes in Yichang vegetable market, which can be taken out. Usually, you can buy them home and taste the different tastes of other people's homes.
Nine, Beijing fruit strips
Jing Guo Tiao is a classic snack in Yichang! Large pieces of fried Beijing fruit strips can be used as compensation for eating a bowl of red oil noodles. The fried Guo Jing strips in Yichang are relatively large. When cooked, they will turn over in white sugar. Eating in your mouth is crisp and sweet, and eating in your mouth will feel wonderful. If you only use Guo Jing for breakfast, young bloggers need two copies, while older bloggers need two copies to read it completely. However, fried Beijing fruit strips are also very convenient to eat and can be easily solved in your hand, so they have become many people's early companions.
Ten, top cake
Children can jump high as soon as they hear that they want a cake. Tintin cake is a snack, which is very popular with children in Yichang. I will definitely eat one every time I see it on the street. The price is cheap, petite and lovely, and the taste is not particularly sweet, but it is not very light. And making top cakes is more fun. The tools for topping the cake need to be specially made. Put the rice flour, glutinous rice flour and brown sugar into a special Xiao Mu jar, cover it, steam the topping cake for about seven or eight minutes, then put the jar on the same special wooden stick, and then pop out the steamed topping cake for packaging. Dingding cake must be eaten while it is hot, so it is a great pleasure to eat Dingding cake in winter.