Naturally, you have to eat Tujia rice when you go to Zhangjiajie. Tujia home-cooked dishes include five types of rock fungus stewed with local chicken. The rock fungus is grown on a cliff. Its shape is similar to the fungus, but larger than the fungus. The surface is black and has fine thorns. It usually takes six or seven years to grow.
Farmers raise native chickens.
Rock ear stewed native chicken has extremely high nutritional value and was once a royal dish offered by toasts to the emperor.
Lei Chili Pepper is a famous Zhangjiajie dish. The traditional method is to stir-fry large peppers in an oil pan until the skin is charred, then soak in cold boiling water to peel and remove seeds, mash them in a bowl, and mix in seasonings.
This braised chili dish combines Sichuan cooking techniques of stir-frying and tiger skin peppers, and the final product looks like it is mashed in a bowl.
Suitable for family operation and tastes quite good!
Many red pepper recipes use large green peppers to make this dish, but large peppers are not spicy enough.
The small peppers are spicy and delicious, and they are also delicious stuffed into steamed buns!
Hezha Tujia's favorite dish.
In the folk songs of the Tujia people, there are these lines: peppers are used as salt, slag is combined to celebrate the New Year, and a pair of trousers can be worn for decades... These lines exaggerately describe the bitter life of the Tujia people before liberation.
The production of Hezhao is relatively simple, but the initial "pushing" stage is more laborious. Therefore, the Tujia people call the production of Heshu "Pushing Hezha" - soak the soybeans in water and then grind them on a stone mill.
Soy milk, then add the soy milk to the pot with water, set the fire to boil, then add the shredded vegetables, boil again, and you will have a pot of milky white and green residue.
It can be seen that "pushing the dregs" is much easier than beating tofu. No wonder the Tujia people also call the dregs "lazy tofu".
The best way to eat Hezhao is to mix it with rice. It goes better with rice than sauerkraut.
Tujia cured meat Hunan is rich in cured meats, with Tujia cured meat being the most popular. Only Tujia cured meat is truly smoked and roasted over firewood. There are many varieties of cured meat, including cured fish, cured meat, cured sausage, cured pork belly, cured pork liver, cured game, etc.
These cured meats are dark but red, fat but not greasy, burnt but not crispy. The scent of wax is tangy to your nose and leaves a fragrant taste in your mouth.
Every year during the twelfth lunar month, people first cut the pork into strips, then rub the meat with salt, put it in a jar or a wooden barrel, marinate it for a week, take it out to dry, and then smoke it with firewood.
When eating bacon, put the bacon in a pot and cook it. The steamed bacon will be fragrant and appetizing. It is the main dish that Tujia people usually put on the table when entertaining guests.
If you don’t eat cured meat when you come to Xiangxi, you will definitely regret it!
Blood tofu Blood tofu is made by mixing tofu with pig blood, pork, Sichuan peppercorns, chili pepper and other condiments into a paste, then smoked and roasted until it turns yellow. It tastes chewy and fragrant. Blood tofu has both the smoked flavor of bacon and the flavor of pig.
With the original taste of blood and the bean flavor of tofu, you will know after one bite that it is a delicious dish that goes well with alcohol.
Tujia braised pork is made from streaky pork, which is cooked, fried, deep-fried, steamed and other processes. When served, the meat is usually covered with dried pickles.
Although it is made from fatty meat, it is not greasy at all and tastes extremely fresh and tender.
Currently, most restaurants and hotels in Zhangjiajie stock this dish for tourists to enjoy.
Salamander "Salamfish is a national second-level protected animal, how can it be eaten?" Big whales also known as "salamfish" can really be eaten because they are artificially cultivated under conditions that mimic the wild environment.
However, only hotels that have obtained a giant salamander franchise license can operate the giant salamander series of restaurants.
Salmon meat is tender and delicious, rich in nutrients, and has anti-aging and beauty-preserving effects.
Stewing soup with the head and claws of giant salamander can strengthen the stomach, regulate qi, dispel wind and remove dampness, and is the best tonic for the elderly.
The Top Ten Tujia Bowls The Top Ten Tujia Bowls are derived from the customary methods used in local folk festivals and banquets. Their biggest characteristics are that they are half meat and half vegetarian, one vegetable and two flavors. There are no plates on the table, and all meals and dishes are decorated with blue borders.
Big mouth bowl.
Over time, the Tujia people named the banquet "Top Ten Bowls of Tujia".
In addition to the ten bowls of dishes, there are also two plates of pickled vegetables on the table for guests, as well as Tujia's self-brewed Baogu shochu.
The procedures and methods of serving dishes are also very particular. In the Tujia people, every time a dish is served, the person holding the plate shouts a drawl until the dish is served. The person who serves the dish also fires a cannon and blows a cheerful tune.
Sanxiaguo When talking about the food in Zhangjiajie, most people will immediately think of Sanxiaguo.
According to legend, during the Jiajing period of the Ming Dynasty, the imperial court recruited chieftain soldiers from western Hunan and Hubei to fight on the front lines, just in time for the new year.
In order not to delay the important matter of protecting the family and the country, the chieftain king ordered to celebrate the New Year one day in advance. Bacon, tofu, and radish were cooked in one pot, which was called "mixed vegetables", which later evolved into "three pots".
The main ingredients of Tujia Sanxiaguo include bacon, walnut meat (pig head), fatty intestines, pork tripe, beef tripe, pig's feet, etc. Diners can choose any three from them.
Supplemented with side dishes such as dried radish, tomatoes, potatoes, tofu, Qianzhangpi (bean skin), and spices such as Sichuan peppercorns and cinnamon, the taste is fragrant and spicy.