All the guests who come to Zhangjiajie want to try Tujia folk food.

Zhangjiajie is rich in rice, corn, sorghum, sweet potato, buckwheat, millet and all kinds of beans. Pingba Tujia people take rice as their staple food, Dashan Tujia people take rice as their staple food, and some take corn as their staple food.

Tujia cuisine is sour, fragrant and spicy.

Most indigenous women are experts in making hot and sour food. For example, the fresh vegetables, wild vegetables or the meat of five birds and six animals in the four seasons are dried, pickled and roasted into dried vegetables, preserved vegetables, spicy vegetables and pickled vegetables to make life interesting.

Famous local dishes are:

Twelve stewed chickens and ducks

During the Ming and Qing Dynasties, the stone ear in Zhangjiajie was a toast to the emperor. It is said that every year at the emperor's grand banquet, ministers will serve this dish.

Loach is also a must. Let the loach starve for three days, then let it eat lard, then put it in tofu, simmer it with slow fire, and let the loach drill into the tofu until the tofu is cooked. It's delicious.

There are also fresh fish stewed with bitter gourd and beef jerky stewed with tender melon, which are all foods that ordinary people dare not be compatible with; Such as blood tofu, lotus root residue, Yuan Guping bacon, stick meat, stewed fish, earthen bowl vegetables, fish peppers, roasted eggplant, roasted peppers (mashed), wild vegetables and so on.

The Tuwang Banquet has eight recipes, twenty-four series and one seat with eighteen dishes, which is enough to sit on a bench and tell the classics with several famous China dishes.

Tujia people, in particular, have a unique flavor. According to legend, during the Jiajing period of the Ming Dynasty, the imperial court recruited Tusi soldiers from Xiangxi and Hubei to fight against the Japanese aggressors, just in time for the year. In order not to miss the military plane, the toast king ordered the Spring Festival one day in advance, so bacon, tofu and radish were cooked in one pot, which was called eating vegetables together, and later evolved into three pots. Ladies and gentlemen, when you arrive in Zhangjiajie, I recommend going to a small restaurant to taste three pots, which will make you unforgettable.

In addition, on holidays.

Tujia people beat glutinous rice, rake bamboo leaves, fry rice and wrap jiaozi; Making tung leaf harrow in spring and bitter buckwheat harrow in autumn makes people drool.

The above is for reference only.