Three-silk spring rolls are one of the traditional famous dishes. They are spread with flour, filled with shredded chicken, shredded ham, shredded mushrooms and tender vegetables, rolled into a tube and fried with high fire. Spring rolls, formerly known as spring plate, are pancake stuffing and spread on a plate, hence the name. Later, it evolved into a cylindrical shape and was fried and rolled into a roll. This dish is a seasonal dish around the Spring Festival, meaning to welcome spring. Golden color and crisp skin are essential seasonal delicacies at the Spring Festival banquet. Gao Ling is a local flavor snack food, which is made by soaking and cooking glutinous rice. According to historical records, this kind of food appeared as early as the Spring and Autumn Period. After thousands of years of improvement, the material selection is more particular. In the original method, orange cakes, wax gourd strips, green plums and other fruit materials were added. It can be used not only as a retail snack in the market, but also as a dessert in a banquet. Jiuhuang cake is one of the traditional famous spots in Jiangling with a history of more than 1000 years. According to legend, this kind of cake originated in the Western Jin Dynasty and was the dry food for people to climb mountains and travel in the wild at that time. After development, it evolved into today's Jiuhuang cake, hence the name. This kind of cake has exquisite materials and exquisite craftsmanship. The crust is made of fine white flour mixed with sesame chips and caramel, which is crispy. The fillings include roses, fragrant flowers, melon strips, peach kernels, red and green silk and other fruit materials. Soak sesame seeds on both sides of the cake and bake it with uniform fire. It has the advantages of heavy oil and sugar, thin skin and big stuffing, yellow face and white edge, sweet and delicious, long shelf life and convenient carrying. Jinghu Lake is known as "no steaming, no banquet". After the excavation and refining of the nine-headed bird, it can better cater to the tastes of northerners, among which steamed wuchang fish is the most distinctive. Fish is steamed with soup. Under the infiltration of soup, the meat is tender and delicious. In addition, Mianyang Heshan steamed: rice noodle meat, rice noodle ribs and so on. They all have typical characteristics of Chu Township in Hubei Province, which is memorable.

Suishui mandarin fish

Siniperca chuatsi: Also known as Siniperca chuatsi and Siniperca chuatsi, commonly known as "Carassius auratus". It belongs to the order Perciformes of Skeletonema. The body side is flat, the back is raised, the longest is 60cm, it is bluish yellow, and there are black stripes on the outside. Big mouth, prominent jaw, small fish scales, round, fierce nature, like to eat fish and shrimp. Weishui Lake is rich in this kind of fresh fish. It is a rare and delicious freshwater edible fish that is a specialty of our country, and it is also the most popular fish species in Weishui Scenic Area.

Songzi fish cake

Songzi fish cake: Songzi fish cake has a unique local flavor and has long been a famous dish in Jingchu. It is famous for its fish flavor, white and tender taste, and it melts in the mouth. It has been circulating for a long time. In terms of materials and production, take the fat fresh fish, remove the thorns, rinse it, add a proper amount of pig fat or fat, chop it into paste, add seasonings such as egg white, raw flour and ginger, mix well, and steam it in a cage. It is best to put it in a bowl with meatballs, pork bellies, pork loins, fungus and yellow flowers. A folk proverb says: Without cake, there is no table.

Suishuiyang dried fish

Dried anchovies in Weishui: It is a pure natural green food made from wild anchovies in Weishui Reservoir by pickling and drying. The food has a variety of eating methods and unique flavor, and is deeply loved by friends.