Eggs and flour are made into thin skin, which is mixed with a little stir-fried leek, bacon, dried bean curd, fragrant mushrooms (or mushrooms) and fried until golden brown. This dish is crispy outside and tender inside, fragrant and delicious, and is usually made by families themselves during the Lunar New Year.

Shrimp

Rice, corn, etc. are used as raw materials, and brown sugar water is used as seasoning to cool and quench thirst. After being blended with ice water in summer, it is a drink with better flavor and is deeply loved by Yichang residents. It is run by roadside vendors, mostly made by families, and the price is about one yuan a cup. There is a "Zheng Xin Ji" on Zhixiang Road, which is a distinctive place for cold shrimp.

Cold Houttuyinie En Coeur

Also known as Jiejiegen and Jieergen, they all grow in Yichang City, mostly in the wild and planted artificially. It is listed all year round (most in spring), especially those with tender stems. Mix with ginger, garlic paste, soy sauce, vinegar, onion, monosodium glutamate and sesame oil.

Kang potato

It is said that it is also a traditional snack of Tujia people, and "Kang" is a local dialect, which is a way of cooking besides frying and braising. "Potato" is potato. When the guests came, they presented a bowl as a stomach-pressing food before meals, which is an authentic flavor food.

Step bean cake

Step bean cake is a famous food in Yichang. At the end of every year, stepping on bean cakes has become a must-have for every household.

Xiakou tofu pudding

Tofu pudding (also called bean curd brain) is a unique dish and delicious snack in Xiling Gorge of the Yangtze River. Because of its excellent water quality and fine production, its tofu pudding is white and delicate, like milk and fat.

radish dumplings

Yichang's famous flavor snacks. The main raw materials are rice, soybeans and radishes. When the radish is cut into shreds, mixed with spices such as pepper noodles, pepper powder, garlic (onion) seedlings and refined salt, and fried, the bottom slurry is first put in a special meniscus iron spoon, and then the mixed shredded radish is put as stuffing, then covered with the slurry, and fried in an oil pan until golden brown. It's crispy outside and soft inside, spicy but not prickly, and delicious.

Local zhaguangjiao

Fried wide pepper can be said to be a necessary side dish for every family. It is sour, fragrant and delicious, and it can be dry-fried and possibly made into soup. Fried peppers with bacon is a must for Tujia people.

Dingding cake

Using rice flour, glutinous rice flour and brown sugar as raw materials, put them in a special wooden lattice, steam them on the fire for 10 minutes, take them out and take out the cake pieces with wooden tops. It is characterized by softness and waxy taste, and it is sweet and upright, which is most popular among the elderly and children.

Dried sweet potato

Yichang local people call it sweet fruit. The specific method is to cook (steam) sweet potatoes, cut them into strips, and then dry them in the sun, so that they can be eaten. You can also put it in an iron pan with clean coarse sand and fry it. After it becomes brittle, you can filter the sand in the screen. The color is orange, crisp and delicious.

Binglianggao

Grinding polished rice into pulp, adding white sugar, soda, plaster of Paris, raw fermented grains (rice wine), alkali and other auxiliary materials to make pulp. Put it for 4-5 hours, put it on a plate, steam it in a cage, and cut it into prisms after coming out of the cage. It is a good summer product.

Oil brittleness

Crispy oil is one of the snacks with Yichang flavor. It is made by steaming glutinous rice into glutinous rice, filling it with white sugar and sesame seeds, making it into a prismatic shape and frying it into golden brown. It's crispy outside and soft inside, sweet and delicious.