Marriage customs: Basically none, most of them are Han nationality. Shishou Snacks Shishou has a unique geographical environment and nine winding ileum, so there are many special ingredients.

Shishou people are usually good at eating and cooking, but usually the delicious food is hidden in their own homes, so there are relatively few delicious restaurants, but there are many specialty snacks.

The people of Shishou are simple and contented, so although there are many specialty snacks, they usually only belong to this one and have no intention of expanding to the outside world.

Therefore, Shishou snacks are all high-quality products.

Although there may be similar foods in other counties and cities in Hubei, the snacks introduced below have unique and fascinating flavors. You can only taste their flavors in Shishou.

The outer shell of dumplings is mainly made of cooked glutinous rice mixed into puree. The appearance is white, round and flat. The main ingredients of the dough inside are carrots, bacon, and cured tofu. The taste is a little spicy, but the taste is very good. It is a favorite of Shishou people.

of gourmet food.

There are two ways to eat dumplings locally, one is fried dumplings and the other is steamed dumplings.

Usually sold on the streets and made on-site, they are fried dumplings (fried in a pan until both sides are browned before eating).

Tofu skin Laotongcheng, Wuhan, Hubei Province has the famous Sanxian tofu skin, but the tofu skin referred to here is completely different from the tofu skin in Wuhan.

Shishou's tofu skin is made of rice, mung beans and flour; the method is to spread out the dough one by one, then put the unique meat and vegetables in it, put it in the pot and fry it back and forth.

The final dish is a rectangular piece as big as a small book. There are two flavors, meat and vegetable. There are also two ways to eat it, old and tender.

In Shishou, the most famous thing is the tofu skin from the Stinky Tofu Restaurant. This is what tourists from Shishou are most greedy for.

Doujin is made by mixing rice and mung beans in proportion, soaking them in water and grinding them to make a layer of dough. Then put it in a pan and blanch it with a little oil. It is very textured. It is green and used too early. It is fried.

Eat it, fry it, season it and eat it hot. They are all delicious. Orchid peas Soak broad beans [peas in dialect] in clean water. When soaking, cut off the outer skin. After continuing to soak, add soda ash

Fry it in the pan and fry it. You can mix it with salt and use it as a snack. You can mix it with spicy sauce and drink it. It can be used to make cakes or mobile cakes for weddings or happy events.

The main raw materials are refined flour, maltose, milk powder, liqueur, soda ash, soda, etc., and are refined through processes such as dough preparation, liqueur fermentation, sugar pickling, cutting, shaping, and baking.

The cake is oblate in shape, with a milky white surface, brownish yellow bottom, and a soft mouth. Fried rice Fried rice is directly fried uncooked rice. In fact, it is similar to fried melon seeds and peanuts.

When cooked, the rice expands, just like popcorn.

At that time, someone would drag a popcorn machine over and pop corn for everyone.

Whenever this happens, every household will queue up to pop some rice, and the scene is very lively.

The puffed rice popped by the popcorn machine expands more and is more delicious.

It's a pity that this machine doesn't come often, and people aren't always willing to spend money to explode it. They can't eat it whenever they want, so it becomes even more delicious.

Fried rice noodles. Rice noodles. Rice noodles here are called rice noodles. So when I went outside, I kept asking the boss if he had rice noodles. I didn’t realize until I saw someone else ordering rice noodles. The local fried noodles and fried rice noodles are good. 1 piece

Add cabbage, 1 piece for 5 pieces with egg, and 2 pieces with pork. I used to eat it often in the past. In rural areas, crispy rice porridge is cooked using a firewood stove.

The stove is built with a round head, and a shelf is built at the mouth, where a small jar can be placed.

When the food is cooked, the soup in the jar is also simmering.

The soup simmered in this way is also very delicious.

You can also bury sweet potatoes, corn cobs, etc. under the pile of firewood and roast them while cooking.

Cooking is usually done in a large iron pot, which of course cannot be heated as evenly as today's rice cookers, so the rice cooker will always be cooked.

Grandma often used these rice crackers and boiled them into porridge with water. She told me that this was rice rice porridge.

Haha, turning waste into treasure, I think it tastes better than rice.

Crispy rice with fried rice is fried rice. It tastes very good. Ciba is made during the Chinese New Year.

The glutinous rice is cooked, pounded into a piece while hot, and becomes hard after cooling. Then it can be cut into pieces and eaten fried or grilled.

I especially like to eat them grilled. The glutinous rice cakes baked under a small charcoal fire are really delicious. I couldn’t eat enough glutinous rice with pickled vegetables in middle school. If I was hungry at night, I would make up for the 5 cents a serving of glutinous rice outside the school. They also gave me pickled vegetables.

It's delicious on its own. Cook the sweet potato skin and spread it on a piece of cloth as big as a bed sheet. It should be very thin, and then let it bask in the sun.

It's called hanging sweet potato skin. Wait until it dries and it will fall off the cloth.

Then cut it into a diamond shape with scissors.

It can be fried and eaten. A must-have for the Chinese New Year. Ding Gao is also known as Fa Gao. On the streets of Shishou, especially near the cinema, there will always be a stall selling Ding Gao.

The making of Shishou Dingcake is very interesting and the tools are very sophisticated.

The raw material of the top cake is mainly glutinous rice flour, and finally a little brown sugar paste is put on it. It is usually steamed in less than a minute. It is white and tender, with a small touch of sugar color on it, just like a flat-bottomed mushroom with a particularly thick stem.