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 bean curd is famous for its white and delicate texture, such as cream.
Tofu and tofu belong to the same family, but there are some differences, that is, tofu is solidified, while tofu is semi-solidified liquid. The process of making tofu is very particular. Grind tofu into tofu with a stone mill, peel it, soak it in clear water until it swells and turns white, take it out, grind it into fine soybean milk with clear water, filter the soybean milk with a coarse white cloth bag, take out the bean dregs, pour the filtered juice into a large iron pot, boil it with strong fire, chisel it into a special wooden bucket, wooden basin or clay pot, then pour the plaster of Paris into hot soybean milk with clear water and stir it with a wooden spoon for about five times.
2. Spicy shrimp &; Ji Xiang pot-stewed meal
The feeling of Yichang is still very good, the place is not big, and you can probably visit the main streets without a map. Restaurants are not on every street, but on several streets. It is strongly not recommended to eat in the night market next to Jiang Yan Road, because the price is unreasonable and the taste is not good. Still have to go to Hongxing Road to eat, the price is cheap and the quantity is sufficient. The key is that it is delicious.
3, chicken mud peach blossom fish
Peach blossom color is the essence of this soup, but peach blossom fish is not a fish, but an transparent body of algae. Peach Blossom Fish was born in Yiling Xiakou and Xiangxi River. It lives and dies with the peach blossom. When peach blossoms are in full bloom, they also appear in the rippling blue waves. I saw that it resembles a petal-shaped peach blossom, some are white and flawless, some are red and light, and some are milky yellow. It rises and falls with the clear water waves, and complements the peach blossoms on both sides of the Xiangxi River like Danxia, which is difficult to distinguish between true and false. After the death of the peach blossom, the peach blossom fish disappeared and returned to the mysterious nature.
4. Fat fish
This is a traditional famous dish, which is made of fat fish (returned fish) from Huyatan to Nanjinguan and steamed with fat meat. The fish is fresh and tender, the fish soup is delicious and delicious, and the dishes are light and original, which is deeply loved by Chinese and foreign diners. On this basis, we also made national ball fat fish, peony pearl fat fish and other colors.
5. Flavored bacon
Wei bacon is made of fresh pork, combining traditional formula with modern scientific formula, inheriting the ancient Tujia craft, and roasted with pine and cypress branches, shavings and charcoal. It has Tujia flavor, fresh and pure color and unique fragrance.
6, radish jiaozi
Yichang's famous flavor snacks. The main raw materials are rice, soybeans and radishes. The method is: soak 90% rice and 10% soybean for 4-5 hours and grind them into slurry. Cut radish into shreds, mix with spices such as pepper noodles, pepper powder, garlic (onion) seedlings, refined salt, etc. When frying, first put the base pulp into a special meniscus iron spoon, then add the mixed shredded radish as stuffing, then cover the pulp and fry in an oil pan until golden brown. Crispy outside and soft inside, spicy but not stinging, delicious.
7. Yiling Spring Roll
Thin skin made of eggs and flour, mixed with slightly fried leeks, bacon, dried bean curd, mushrooms (or mushrooms), fried until golden brown, can be eaten. This dish is crispy outside and tender inside, and it is fragrant and delicious. It is usually made by families during the Lunar New Year and is very popular among Yichang citizens.
8. Oil is brittle
Butter is one of Yichang snacks. It is made by steaming glutinous rice into glutinous rice, filling it with white sugar and sesame seeds, making it prismatic and frying it into golden brown. Crispy outside and tender inside, sweet and delicious.
9. Lianggao
Grinding polished rice into slurry, adding auxiliary materials such as white sugar, soda ash, plaster of Paris, fermented grains (rice wine) and alkali to make slurry. Leave 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.
10, shrimp
Rice, corn, etc. Take brown sugar water as raw material and brown sugar water as seasoning to cool and quench thirst. Blended with ice water in summer, it is a drink with better flavor and is deeply loved by Yichang citizens. It is run by roadside stalls, mostly homemade, and the price is about one yuan a cup. There is a "Zheng Xinji" on Zhixiang Road, which is a special place for cold fresh shrimp. There is a row of cold shrimp containers in front of the table, like a big wine glass. Slippery are colorful varieties: golden corn, dark black rice, glittering and translucent white rice, and lemon, orange juice and grape-flavored jelly.
1 1, houttuynia cordata Thunb.
Also known as Jiejiegen, Jiejiegen, a perennial herb, it is named because its stems and leaves have a fishy smell, and the whole grass can be used as medicine. Growing in Yichang city, most of them are wild and planted artificially. It is listed all year round (most in spring), especially the tender stems. With ginger, garlic paste, soy sauce, vinegar, onion, monosodium glutamate, sesame oil and so on. This dish is crisp, tender, fragrant and refreshing, and has the effects of clearing away heat, detoxifying and diminishing inflammation. It is not only a great hobby of Yichang citizens, but also a delicious dish at the hotel banquet, which is deeply loved by European and American diners.
12, Kangtudou
It is said that it is also a traditional snack of Tujia people, and "Kang" is a local dialect, which is a cooking method besides frying and stewing. "Potato" is potato. The method is: peel potatoes, cook them in a pot, put them in a pot immediately before they are ripe, put them in vegetable oil or lacquer oil, turn them over until the skin is brown, then add salt, minced garlic and Chili powder, and mix well. When the guests come, they present a bowl as a stomach-pressing food before meals, which is an authentic flavor food.
13, Sanyou Shenxian Chicken
This is a traditional dish in Yichang. It takes fat and tender chicks as raw materials. After the whole chicken is slaughtered and cleaned, it is marinated in a sand bowl, and various seasonings are added, and then the broth, spices, crystal sugar and other seasonings are added to boil, and then the fire is reduced until the chicken with thick juice is cooked, and then it is put on a plate. Bright and mellow color, original flavor.
According to legend, the name of Sanyou Fairy Chicken originated from "Su San" in Song Dynasty. As early as the first year of Jiayu in the Northern Song Dynasty (A.D. 1056), three famous writers, Su Xun, Su Shi and Su Zhe, arrived in Bianjing (now Kaifeng, Henan) from their hometown of Meizhou. Passing through Yiling (now Yichang City, Hubei Province), I was attracted by the rigor of the three-way ancient cave and prepared delicious food and wine for this trip. Poetry on wine is better than immortals.
In order to be famous, later generations named the chicken dish that Su San ate as "Three Tour Fairy Chicken". Later, Lu You, a poet of the Southern Song Dynasty, boarded the Sanyou Cave in the fifth year of the Song Dynasty (A.D. 1 169) and drew water on the stone wall of Sanyou Cave to make tea and write poems. Legend has it that I once tasted the delicious food of "Three Tour Fairy Chicken".
14, step bean cake
Bean cake is a famous food in Yichang. At the end of the year, stepping on bean cakes has become a necessity for every household, just like making new year's goods. First, rice, mung beans, soybeans, etc. Must be soaked in water according to a certain proportion, and then mixed together and ground into slurry. Spoon the pulp into a pancake the size of a sieve in a pot. After the cake is made, it will be folded into creases about an inch wide, then evenly cut with a spoon, and the cut creases will be shaken on a dustpan or rolling table to dry, thus making the bean cake.
It is difficult for a family to step on bean cakes, and no seven or eight people can't shut them down from grinding to cutting. These seven or eight people cannot be transferred. Some of these seven or eight people play a very important role, such as pushing cakes, and some knives are hired temporarily, and polishing needs a strong young man to undertake.
15, Tujia fried wide pepper
In an ordinary family in Tujia Mountain, a housewife's housekeeping dish-fried pepper, is treasured all the year round. This kind of dish can be seen on the dining table of every household, and everyone, men, women and children, can never get tired of eating it. Fried Chili peppers can be said to be a necessary side dish for every family. They are sour, fragrant and delicious. They can be dry fried or made into soup. The main method is to chop the red pepper, put it into corn flour, put it into a frying tank, and press it layer by layer. Spread a layer of paulownia leaves or plastic paper on the surface, tie it tightly with a bamboo stick, and pour the jar into a salt water basin. It will be fried in a month, and you can dig whenever you want to eat.
16, Tujia Steamed Meat
In the twelfth lunar month, most Tujia people will kill pigs. The most attractive thing is that every family has to cook steamed meat after killing pigs. Almost all Tujia housewives can make this special snack, but the process is very simple. The first thing is to prepare the necessary materials-corn flour, fresh meat (both lean meat and fat meat, bones), pumpkin (which can be stirred with a little sugar), potatoes (peeled and chopped into small pieces) and a little fried pepper.
Then put these materials and some condiments (such as pepper powder, pepper monosodium glutamate, etc. ) put them together in a large container and stir until all colors are uniform and close to neutral colors. Then put the steamed meat into a special steamer for steaming meat in Tujia, and cook it in the pot. You can see the atmosphere coming out of the steamer in about half an hour, which is delicious and fragrant. It is a special snack of Tujia nationality.
17, Dingding Cake
Take 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 minute, take them out and push them out with a wooden top. It is characterized by soft and waxy taste, sweet and straight, and is most loved by the elderly and children.
18, dried sweet potato
Yichang locals call it sweet fruit. The specific method is to cook (steam) the sweet potato, cut it into strips, and then dry it in the sun, and you can eat it. You can also bake clean coarse sand in an iron pan, and filter the sand with a sieve after it becomes brittle. The color is orange, crisp and delicious.