Jingzhou is rich in natural resources, rich in underground mineral deposits, and numerous local products on the ground, especially pecans, green beans and alpine vegetables, which are world-famous and rank first in Jixi, and are called "three treasures of Jingzhou". 1, Jingzhou sweet and sour garlic is a kind of wild garlic without petals. Later, it was introduced by vegetable farmers and became a specialty of Jingzhou. The sweet and sour garlic pickled with it is smooth and round, milky white and bright, sweet and sour and crisp, which is delicious for appetizing and strengthening the stomach. It can also prevent intestinal infections and skin diseases. 2. Jiangling lead-free preserved eggs have been produced for more than 100 years. Xuantongyuannian (A.D. 1909), preserved eggs in Chengdan Village, Qiuhu, Caoshi were famous both inside and outside the province. Lead-free preserved eggs have good color, fragrance and taste, which is better than lead preserved eggs processed by traditional methods. After constant temperature at 26℃ for more than 80 days and at 37℃ for more than 50 days, no deterioration was found in the product. At the beginning of 1984, the first batch of lead-free preserved eggs were sold to Hong Kong. Tested by Hong Kong Egg Products Enterprise Co., Ltd. and sent to Hong Kong health authorities, the lead content is only 0.0 1%, which is far lower than the international standard (6%). It is considered as "excellent quality, delicious and fragrant after chewing, and sweet in the throat." 3. Loquat Loquat is a perennial evergreen tree, which blooms and bears fruit in the first autumn and matures in May of the following year. The fruit is spherical, golden yellow, sweet and slightly sour. Each fruit has one or three stones, and leaves and fruits can be used as traditional Chinese medicine. It is one of the specialties of Jiangling. 1986 has been designated as the city tree of Jiangling, and many people have loquat in their front and back yards, so it is called "the hometown of loquat". 4. Fish cakes and fish balls Fish cakes and fish balls are unique flavors in Jingzhou. They were praised for eating fish instead of fish. Fish contains meat, the meat is delicious and tender, and it melts in the mouth. Legend has it that the production of fish cakes originated in Chu State, and there is a hotel in Jinan, the capital of Chu State, which specializes in all kinds of fish dishes and wine. One summer, the shopkeeper bought more fish, but business was slow that day and there were many fish in the evening. Seeing that the fish was going to rot, the shopkeeper used his quick wits to simply remove all the fishbones, cut the fish into pieces, add some eggs, add some bean flour, pour some white wine to remove the fishy smell, then make a cake and steam it in a steamer. The next day, the fish cake was cut into pieces, steamed in a bowl, poured with seasoning and sold on the table. It turned out to be very popular. Later, the fish cakes became more and more refined. People make cakes with fish and fat, and then make meatballs with pork and yam. Fish cakes are placed at the bottom of the meatballs, followed by belly slices and waist slices, which are cooked and fried, and there are many dishes and bowls, commonly known as "miscellaneous meatballs". The "Jingzhou Fish Cake" passed down from generation to generation is made of white fish. Crystal white, fresh and fragrant, with a Chu flavor. Later generations also fried fish balls with red fish and stewed vegetables with chicken, pork loin and pork belly, which became a famous banquet in Jingzhou. Above the feast, white fish cakes and red fish balls complement each other, which is particularly eye-catching and stimulates people's appetite. If you can taste Jingzhou fish cake and fish balls once, you will never forget it. 5. Jingzhou embroidery as early as the Spring and Autumn Period and the Warring States Period, the level of Jingzhou embroidery reached a very high level. Silk unearthed from the Chu Tomb of Mashan No.1 Warring States Period is known as the "Silk Treasure House", which is the earliest and most complete embroidery handicraft in China and even in the world. After the Qin and Han Dynasties, the tradition of embroidery in Chu State was inherited, and the needle technique developed into straight needle, loose needle and braided needle, and the color and thread blended and the inlay became more mature. Sericulture developed in the Tang Dynasty, and a large-scale embroidery industry appeared, which became one of the three centers of ancient Chinese embroidery. During the Ming and Qing Dynasties, Jingzhou and Hankou were listed as two major embroidery bases in Hubei Province for the needs of courtiers, religions and operas. In modern times, it still belongs to the central area of Han embroidery. Embroidery bureaus and embroidery shops contact folk Han embroidery artists for processing, and the large-scale halls have the most distinctive colors, with themes such as "Hundred Single Eight Generals", "Guo Ziyi Birthday" and "Fairy Birthday". Medium-sized embroideries include car curtains, table towels, chair cushions and drum-wrapped ceilings. The themes are "Eight Immortals Crossing the Sea", "Climbing the Three Levels" and "Kirin Sending Children". Small embroidery is mostly clothing, with patterns such as dragons, phoenixes, mandarin ducks and flowers, which are colorful and lifelike. Modern Chinese embroidery bureau is concentrated in the Bianhe Bridge area of Jingzhou ancient city. 6. Jingzhou lacquerware originated from Chu in the Spring and Autumn Period and the Warring States Period. Many wooden lacquerware unearthed from the Chu tomb in Jingzhou are mostly unique in shape, finely carved and beautifully painted, forming a typical Chu culture style. Buried in the ground for more than 2300 years, it is still colorful and sparkling. Jingzhou lacquerware has been handed down from generation to generation, and the technological level has been continuously improved. The gold lacquer pots and barrels produced at the end of the Yuan Dynasty are the predecessors of the current tire-shedding lacquerware. The lacquer box made in Ming Dynasty is a famous handicraft in China. Complete sets of wood carvings and lacquerware with mythical themes, such as Ten Halls of the Yanjun, Crossing the Sea by Eight Immortals and Noisy Heaven, produced in the late Qing Dynasty, are exported to Nanyang Islands, the United States, Japan, India and other countries. "Golden Lacquer Pot" 19 1 1 participated in the Guangzhou World Expo. After the founding of the People's Republic of China, Jingzhou lacquerware inherited the traditional crafts of past dynasties and made antique lacquerware, which made the ancient traditional lacquerware crafts shine brilliantly. Antique lacquerware is made of ancient nanmu unearthed from the ancient tomb, and treated by matte paint (water mill lacquer). The production process is lively and exquisite, and the shape is light and beautiful. There are three main colors: painted, gilded and inlaid. In particular, lacquerware made by imitating unearthed Chu cultural relics, such as tiger bird, tiger bird drum, lying deer, mandarin duck bean, ear cup, lotus leaf and so on. , integrating exquisite decoration, durability and value-added. 7. Zhu Ju Zhu Ju is an orange. Because its skin is red, it is named Zhu Ju. Its taste is sweet, it has a stone, its fruit is full, and it is not big. It is one of the specialties of Jiangling. 8. Jiangling lacquerware Jiangling lacquerware technology is very developed. According to the lacquerware unearthed from the Chu tomb, jiangling county Arts and Crafts Factory copied the dragon and phoenix hanging drums, the tiger sitting on a bird, the lying deer, the Yuanyang bean and the galloping horse. These lacquerware are antique and lifelike, with strong Chu culture characteristics. 9. Honghu Feather Fan and Paper Folding Fan Honghu County uses colorful wild bird feathers to make fans, which is a traditional handicraft. There are more than ten kinds of colored fans, palm fans, peach fans, wide fans, paving fans, garden fans and hair carving fans. It is soft, light, beautiful and practical. Honghu paper folding fan is easy to carry, elegant and generous, with more than 20 varieties such as betel nut, tiger skin and carved lacquer. Fan or inscription, or printing landscape paintings and flowers. It has both practical value and appreciation value. 10,1000 pieces of braised pork is a dish made of pork belly with fat and thin layers, which is cooked, fried, browned, sliced and steamed in a bowl. Because the sliced meat is as thin as paper, the shape is like a shuttle, and there are many slices, it is named thousand pieces of 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. 1 1. The striped eel was originally called "bamboo eel" and was named "striped eel" because of its common name. This dish is made of fresh Monopterus albus. Slaughter and boneless, cut into strips 6 cm long and 2 cm wide, paste them, fry them with hemp until the skin is crisp, and then pour in sweet and sour yellow juice to sit on the table. This dish is golden in color, moderately sweet and sour, crisp and delicious, appetizing and invigorating the spleen. It is one of the traditional famous dishes in Jiangling. 12, dragon and phoenix match First, kill the cockscomb, eviscerate it, wash it, cook it in boiling water until it is 70% cooked, put it in the pan for flavor, fry it in the oil pan until the skin is crisp, cut into pieces, and put it in the shape of a phoenix on a plate. In addition, Monopterus albus is slaughtered, boned, sliced and smeared with pork paste, ginger foam and starch. Using Monopterus albus and Guan Feng chicken as raw materials, traditional local dishes in Jiangling were made. It is strict in material selection and fine in production. Fry in the oil pan until crisp, put it on a plate and serve with a plate of juice. This dish is golden and shiny, vivid in shape, crisp outside and tender inside, sweet and sour. Legend has it that it was made by Zhuge Liang when Liu Bei returned to Jingzhou from Soochow, hence the name Long Fengpei. 13, winter melon turtle skirt soup Winter melon turtle skirt soup is a kind of soup made from the skirt of tender winter melon stewed turtle (also known as turtle, grouper and foot fish). Its manufacturing method is exquisite and the materials are exquisite. Slaughter the fat-skirt turtle, take off the skirt and cut into pieces, stir-fry with high fire, add chicken soup and seasoning, and then stew in the tender wax gourd until the turtle skirt melts. This dish has the effects of nourishing yin and tonifying kidney, clearing away heat and diminishing inflammation. This is a medicinal diet, which was popular in Jiangling as early as 1000 years ago in the Song Dynasty. According to the Records of Jiangling County, when Zhang went to visit relatives, he asked, "What did Jiangling see?" Zhang replied, "stewed turtle soup with melon." This is the dish.