Panlong cuisine is a famous dish unique to Zhongxiang City, Hubei Province, commonly known as chop rolls. It was the imperial cuisine of Ming Dynasty in China, and now it is one of the famous dishes listed in China's menu.

Panlong cuisine has beautiful appearance, delicious taste, oily but not greasy, and rich nutrition. It is "famous for eating meat instead of eating meat". Panlong is suitable for eating all year round, but autumn and winter are the best, because autumn and winter are a good time for people to make up.

There is a history behind Zhongxiang's special Panlong dish. According to legend, in the 16th year of Zhengde in the Ming Dynasty (152 1), Zhu Houzhao, an Aming Wuzong, died, and his cousin Zhu Houzong, king of Huguang Anluzhou (now Zhongxiang), went to Beijing to inherit the throne. According to legend, before Zhu Houzong (ū ng) set out, famous chefs in Zhong Ying chopped lean meat and fresh fish into minced meat, mixed with shredded pork, then mixed with fine starch, egg white, minced onion and ginger, and salt to make a flat drum with a length of about 30 cm and a diameter of about 5 cm, then steamed it in a steamer, then sliced it and steamed it in the middle of a plate. Zhu Houzong ate full of praise and listed Panlong as imperial food.