"Qianzhangrou" is one of Jingzhou's famous traditional dishes. According to legend, this dish was created by Duan Wenchang, the prime minister of the Tang Dynasty, and has a history of more than a thousand years.

Duan Wenchang loves cooking. His kitchen is called "Lianzhentang". He has compiled fifty volumes of recipes called "Zouping Gongshi Jing" and has done some research on food. During the reign of Muzong of the Tang Dynasty, Duan Wenchang returned to Jiangling Province from Chang'an to visit relatives. One day he held a banquet for guests, and the chef prepared many dishes. One of the dishes is shaped like a hair comb, with a large piece of fat meat and fried peppercorns (rice noodles mixed with minced pepper pods and stir-fried) at the bottom. Duan Wenchang took a piece and tasted it. He felt it tasted bad and the guests didn't like it. After the meal, Duan Wenchang asked the chef what the dish was called. The chef replied that this dish is "comb meat", a famous folk dish, and he also asked for your advice. A few days later, Duan Wenchang asked the chef to change the raw materials of comb meat into pork belly ribs, and add fried pepper into black soybeans, add onions, ginger and other condiments. The chef prepared various raw and auxiliary ingredients according to the host's suggestions, and Duan Wenchang rolled up his sleeves to demonstrate in person. After several improvements, the operating procedures and taste of this dish were determined. One month later, Duan Wenchang held a farewell banquet. The chef cooked the "comb meat" according to the method and served it to the table. After the guests tasted it, they agreed that the meat was melty, delicious, rich in aroma, oily but not greasy, and asked, "What is the name of this dish?" Duan Wenchang saw that the meat was as thin as paper, so he casually replied, "Thousands of pieces of meat." From then on, "Thousand Pieces of Meat" has been handed down in Jingzhou. After continuous improvement by later generations, it won the gold medal in the 3rd National Cooking Competition in 1993. Main raw materials: Pork belly ribs, black beans, refined salt, etc. How to eat: Take the semi-finished product out of the bag and place it in a bowl (skin side down), steam it over high heat for ten minutes, take it out, turn it into a plate, sprinkle with chopped green onion and serve.