Local scenic spots can taste local flavor dishes such as Qingjiang Fish, Qingjiang Shrimp, South Tofu, Tea Oil Soup and Shen Tofu.

Qingjiang fish

Good mountains produce good water, good water raises good fish, and good fish tastes delicious, pollution-free, pollution-free and hormone-free. Qingyang Qingjiang fish uses Qingjiang natural mineral water and takes Qingjiang wild fish and shrimp as the main bait, without any medicine ... Qingjiang fish is characterized by no pollution, no pollution, no hormones, fresh and delicious meat, rich nutrition and no fishy smell. Qingjiang River originates from mountain springs in western Hubei, and is made up of more than 2, mountain springs. The vegetation in the whole basin is intact, with beautiful scenery, green waves rippling all the year round, clear and transparent. Qingjiang River has moderate pH, sufficient dissolved oxygen, fresh water quality, no pollution and no pollution. It is identified as natural mineral water by experts, and is rich in various minerals and trace elements necessary for human body. With the specific environment, excellent water quality and suitable climate, the famous Qingjiang fish grows. After the formation of Geheyan Reservoir Area, the quiet and elegant Qingjiang River provides a unique growth condition for Qingjiang fish. The main varieties are: Qingjiang Black Catfish, Red Catfish, Black Carp, Red Carp, Siniperca chuatsi, Carassius auratus, Carassius auratus, Silver Carp and Shrimp, among which Silver Carp, Silver Carp and White Carp are the most valuable.

Shendoufu

In the past, in the years of famine, it was rare for Tujia people in western Hubei to eat corn and soybeans, especially in summer, when the grain stock was exhausted and new grain was not on the market, life was difficult, and every summer was a frequently-occurring season, so Tujia shanzhai had the custom of eating Shendoufu in summer. The raw material of Shen tofu is not beans, but plant leaves and fragrant ash. Some people call this kind of leaf stinky peony leaf, which is a kind of Chinese herbal medicine. First, pick this kind of leaf back, wash it, knead it, soak it in clear water, then filter it with cloth, put the filtered green water in a jar and then infiltrate it into a bowl of fragrant ash water. The green water in the jar begins to solidify and form a frozen child. This is Shenfu, which is green and slightly astringent. Because it is solidified with incense ashes, it is called "planting tofu". Legend has it that it is necessary to be sincere and keep it secret, otherwise it will not succeed. This kind of bean curd can be used to satisfy hunger, and it can also relieve cold and clear heat, so it has been circulated in Tujia area in western Hubei for a long time. Nowadays, there are still some bean curd on the edge of a few high mountains in summer, and it may have its scientific value as a medicinal drink. Hubei cuisine is composed of four major flavor schools: Wuhan, Jingsha, Huangzhou and Xiangyun.