Shrimp with rice and corn as raw materials and brown sugar water as seasoning is cool and thirst-quenching. It is a favorite drink of Yichang residents after being blended with iced brown sugar water in summer. It is run by roadside vendors, mostly made by families, and the price ranges from 50 cents to 1 yuan a cup.

2, radish jiaozi

Although radish jiaozi is also called jiaozi, its raw materials and methods are quite different from those of northern dumplings. The main raw materials of northern dumplings are flour, lean meat and vegetables, while the main raw materials of radish in jiaozi are rice, soybeans and radish. Dumplings in the north are mostly cooked in water, while radish jiaozi must be fried in a frying pan, otherwise it will not take shape. Therefore, when eating, dumplings will lose a crispy radish jiaozi.

3. Cold Houttuynia cordata Thunb

Houttuynia cordata Thunb., also known as Jiejiegen and Jieergen, is a perennial herb, named after the fishy smell of its stems and leaves. The whole herb can be used as Chinese medicine. It grows in Yichang city, mostly wild, and is planted artificially. It is listed all year round (most in spring), especially those with tender stems. Serve with ginger, garlic paste, soy sauce, vinegar, onion, monosodium glutamate, sesame oil, etc. This dish is crisp, tender, fragrant and refreshing, and has the effects of clearing away heat, detoxifying and diminishing inflammation.

4, slag

Slag, also known as lazy bean curd, is a traditional snack of Tujia nationality. The production of the slag is relatively simple, but it is a little harder at the initial stage of "pushing", so people call it pushing slag. The production procedure is as follows: after the soybeans are washed and swollen with water, the beans are ground into pulp with water in a stone mill, boiled over a fire, and then cut fresh radish leaves are added and boiled to make a pot of milky white and green slag.

5, Tujia bacon

Bacon is a traditional custom in Guangxi, Sichuan, Guizhou and other ethnic minority areas, where bacon is made every December, that is, before "Xiaoxue" to "beginning of spring". In the past, there was no refrigerator to store it, but the ethnic minorities who were far away from the market cut fresh pork into pieces and made it into bacon, because ethnic minorities have many traditional festivals in a year, so they have meat to eat for the holidays. Guests come as guests and meat is served, so people of ethnic minorities have a reason to make bacon.

Baidu Encyclopedia-Yichang

Reference source Baidu Encyclopedia-Tujia Bacon