Yichang specialties include shrimp, radish, jiaozi, bean cake, colorful glutinous rice dumplings, and wormwood Baba.

1. Cold Shrimp

Cold Shrimp is a very common snack originated in Yichang, Hubei Province. Cold Shrimp is not a real shrimp, but is made of rice, corn and other raw materials and leaked into a cold water basin with a colander. Because the head is big and the tail is thin like a shrimp, it is named. Shrimp is smooth, waxy, refreshing, soft and sweet, and it is a dessert for people to cool off the heat by placing brown sugar water or sour plum soup.

2. Radish jiaozi

Radish jiaozi is a specialty of Yichang, and its main raw materials are rice, soybeans and carrots. Soak 9% rice and 1% soybean and grind them into pulp. Shredded carrots are mixed with onion and Chili powder, and coriander is better. First, put the base paste in the meniscus iron spoon, then put the shredded radish as stuffing, cover the paste, and fry in the oil pan until golden brown.

3. Bean cake

Bean cake is made of 7% Yuan 'an Wacang rice and 3% mung bean. After soaking, the rice and mung beans are ground into pulp, and the iron pan is burned with a pine-hair rack to make a slight smoke. Then, a piece of pork skin is used to polish the pan until it is shiny. Immediately, a spoonful of rice pulp is scooped to the bottom of the pan, and a large paste is quickly brushed in the pan, and the lid is covered. It takes about half a minute to serve. It's tender outside and fragrant and refreshing.

4. Colorful glutinous rice dumplings

Eating zongzi at the Dragon Boat Festival is a traditional custom in China, which was made in memory of Qu Yuan and is the traditional food with the deepest cultural accumulation in China history. There are many kinds of zongzi in Qu Yuan's hometown. The colorful zongzi are mainly made of alpine glutinous rice, and they are made of red dates, purple potatoes, oranges, incense sticks and green tea.

5. Artemisia sphaba

Artemisia sphaba is a special food made of Artemisia annua, glutinous rice and bacon. In the early spring, after the wild Artemisia is sprouted, the "edible Artemisia" with green leaves and white hairs at the bottom of the leaves is picked. Mashing, soaking, removing juice, drying, mixing with glutinous rice flour and water, and adding seasonings such as bacon to make round Baba.