Jingzhou is rich in fish since ancient times. As one of the eight famous dishes in Jingzhou, fish cake has a long history. According to legend, it was created by her daughter, and it was widely circulated in Jingchu. It began to be the first dish in the court of Chu during the Spring and Autumn Period and the Warring States Period, and it was still a court dish until the Qing Dynasty. It is said that after tasting Jingzhou flower cake, Qianlong blurted out: fish can't eat, lily cake is lovely.

Braised eight-treasure rice

Braised eight-treasure rice, also known as eight-treasure rice, was cooked for Empress Dowager Cixi by court chef Dai Xiao in the late Qing Dynasty. Later, Dai Xiao became famous for making eight-treasure rice in Juzhenyuan restaurant in Jiangling. The three treasures in Jiangling are made of glutinous rice, red dates, lotus seeds, longan pulp, dense cherries, melon seeds, sweet-scented osmanthus, dense wax gourd and coix seed. And then boiled with white sugar and lard. Bright color, sweet and moist, oily but not greasy, sweet but not greasy, there is an idiom that "drink lightly and taste carefully, and leave the table with a long aftertaste".

Jingzhou Zhang Qian braised pork

Thousands of braised pork in Jingzhou are made of fat and thin pork belly, boiled and fried in water, browned with brown sugar, sliced and steamed in a bowl. Because the sliced meat is as thin as paper, shaped like a shuttle, and there are many pieces, it is named thousand braised pork, also known as combed meat. According to legend, when Duan Wenchang, the prime minister of the Tang Dynasty, returned to his hometown in Jiangling, this dish was improved on the basis of the traditional method of making comb meat and brought back to Chang 'an for friends to taste. Since then, this dish has become famous in all directions.

Pickled eel

Eel is a traditional dish in Jingzhou, Hubei Province, which has a history of hundreds of years. Eel tastes delicious and has medicinal value. The famous doctor's theory of parting records has the effect of nourishing the five internal organs and treating deficiency. Striped eels are cut into long strips after old bones is removed, and they are cooked and named like pimps. It is also shaped like a bamboo joint, also known as a bamboo joint eel. The method is to fry the skin at two different temperatures until it is crisp, and then hang the sweet and sour yellow juice, which is golden in color, crisp outside and tender inside.

Sabrina

Longfengpei is a traditional dish of Han nationality in ancient Jingzhou, which has a history of more than 1000 years and originated in ancient Jingzhou. This dish is based on the story of the Three Kingdoms. Liu Bei got married, which means that dragons and phoenixes are auspicious. Fish crisp tastes fresh, slightly sour and sweet, and chicken is tender and salty and sweet. The main ingredients are fish and hens. A phoenix symbolizes good luck. According to legend, Zhuge Liang put down this dish to celebrate the safe return of Liu Bei and Mrs. Sun from Soochow, which was greatly appreciated by civil servants and military commanders. This dish is a must for folk wedding banquets, symbolizing good luck and becoming a local custom in Jingzhou.

Steamed lotus root with flour

Steamed lotus root with powder is a famous dish in Jingzhou. This dish is based on the lotus root in the lotus pond. Lotus root is the underground stem of lotus and can be eaten. Jingzhou, Hubei Province is rich in lotus roots. This dish is soft but not sticky, oily but not greasy, and can be eaten all year round.

Sam sun spring rolls

Three-silk spring roll, a special dish in Jingzhou, is one of the traditional famous dishes. It is made by spreading flour into thin skin, wrapping it with shredded chicken, shredded ham, shredded mushrooms and shredded tender vegetables, rolling it into a tube and frying it with strong fire. Spring rolls, formerly known as spring plate, are pancake stuffing and spread on a plate, hence the name. Later, it evolved into a cylindrical shape and was fried and rolled into a roll. This dish is a seasonal dish around the Spring Festival, meaning to welcome spring. Golden color and crisp skin are essential seasonal delicacies at the Spring Festival banquet.

Winter melon and turtle skirt soup

Winter melon and turtle skirt soup is a soup made of turtle skirt and tender winter melon. It originated from the "use" in the Songs of the South. Stewed turtle evolved from evocation. It is a traditional famous dish in Jingzhou, and it is the top grade in the dishes. The preparation method is exquisite and the ingredients are fine. This dish is red, black, white and green, which complement each other. Like a beautiful handicraft, it is pleasing to the eye and reluctant to move chopsticks. It tastes fresh and elegant, the soup is mellow in color, full of melon fragrance, the original soup is original, the turtle skirt is soft and tender, delicious and memorable. Soft-shelled turtle, also known as soft-shelled turtle, ball fish and foot fish, has fresh and tender meat, rich nutrition and high edible value, and has the effects of "reinforcing fatigue, strengthening yang and nourishing yin".