"Shimen Fat Intestine Pot" is famous for Qin Zhengcun, a Tujia youth. Qin Zheng Village is a villager in Qinjiatai, Manaiyu, Suojie Township. He has been in contact with Dashan since childhood. 1968 After joining the army, I worked as a cook in the military camp and learned excellent cooking skills. 1974 After returning to my hometown, I worked as a farmer. From 65438 to 0975, he was introduced to the county supply and marketing cooperative to cook, and worked in supply and marketing school, county supply and marketing cooperative and Shimen building successively. He is quiet, selfless and strives for perfection, and has won unanimous praise from the employees. In particular, his fried northern fat intestines are full of praise from diners. He thought that northerners like fat sausages so much. If we fry and stew in the traditional Tujia way, it will definitely be another flavor. So, he fried pork sausage with pepper, cinnamon, pepper and bean paste, and stewed it after frying. Sure enough, a unique "Shimen Fat Intestine Crucible" has been formed, and every table eats the bottom of the pot, which has since become a necessary menu for units to entertain visitors.

After the restructuring of 1992 unit, Qin Zhengcun left his post. He took his wife and children from the countryside to the city and set up a "Huahuachangzi Pavilion" alone in the downtown area. After opening for three days, the reputation is very loud, and diners are like crucian carp crossing the river. One by one, a group of people and a family were invited to the eldest son hall to have a big meal. Shimen is a transportation hub and there are many tourists in the past. Tourists from Beijing, Wuhan, Yiyang and other places admire the "Shimen Fat Intestine" and take it home. The news that the business of the eldest son shop is booming spread like wildfire. Many restaurant owners were so excited that they changed the signboard to "the eldest son hall". In a year, on both sides of the road leading to the urban area at Shimen Railway Station, the eldest son pavilion has mushroomed and become the famous "Shimen eldest son street".

Qin Zhengcun became rich by frying intestines with a spatula. In June 2002, he invested more than 300,000 yuan to open the "Huahua Hotel" on the Bund in the county. In order to make the business stronger and bigger, he took Shimen fertilizer crucible as the leader and introduced hot and sour sausage, crispy sausage and smooth sausage (without pepper) crucible. He also tapped the characteristics of Tujia people and introduced "three pulls" (bacon, breast belly and breast strips) pig's head meat, sweet potato powder (slices/shreds) and traditional series of woks, which led to

Qin Zhengcun stood on the stove with a spatula for decades. He never dreamed that the "Shimen pork intestines" he fried had become a famous dish in Hunan cuisine. Because he is the creator of "Shimen Fat Intestine", he will go down in history when Shimen continues to edit the county annals!

Chopped sour beans

Wash sour beans, soak them in warm water for a while, take them out and cut them into small pieces of 0.5 cm; Cut pork into minced meat for later use. Put the wok on the fire, first put the sour beans in the wok and fry them dry. Heat lard in the pot, pour minced meat, add salt and stir-fry slightly, then add sour beans and stir-fry, then add garlic paste, dried pepper and soy sauce and stir-fry, add 50 grams of water to stew, collect soup and put monosodium glutamate into the pot. Features: Rich in materials and bright red in color. Crisp and tender, spicy, salty, sweet, fresh and fragrant.