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, 152 1 (in the 16th year of Zhengde, Ming Dynasty), Zhu Houzhao, the Wu Sect of Amin, died, and his cousin Hu Guang An Lu Zhou (now Zhongxiang) Wang Zhuhou went to Beijing to inherit the throne. According to legend, before Zhu Hou _ (ū ng) set out, a famous chef in Zhong Ying chopped lean pork and fresh fish into minced meat, mixed with shredded fat, then mixed with fine starch, egg white, minced onion and ginger, and salt, made it into a flat drum with a length of about 30 cm and a diameter of about 5 cm, then steamed it in a steamer, cut it into thin slices and put it in the middle of a plate. Zhu Hou _ was full of praise after eating it, and listed the dragon dish as imperial food.