pickled fish: fresh fish caught are washed, wrapped in rice flour (a little salt should be put in the rice flour and mixed well), then put in a vegetable jar, marinated for 3 to 5 days, and then dug out and fried with tea oil or other plants until it is sour, so that the color is golden, the taste is sour and fragrant, and it is very delicious.
Tujia people and corn: among Tujia people in the mountains, corn is called corn instead of corn; Potatoes are not called "potatoes" but "potato"; Wheat is not called "wheat", but "wheat". These are the three staple foods of Tujia people, and corn ranks first, and its status is unusual.
Ten bowls and eight buckles: Changyang Tujia people's way of entertaining guests. Generally, pork or mutton is cooked in a pot with three or five bowls of side dishes. In major festive festivals, guests are treated with "ten bowls and eight buckles". The first bowl is "Toutou Bowl", and the meat cake is padded with vermicelli and yellow flowers, which is unnecessary to cover the bowl. The last bowl is shrimp and shredded pork soup
Preserved vegetables: preserved pork, preserved beef, sausage, preserved liver, etc., which are essential dishes for Tujia people in the New Year. The method is to marinate the meat in salt water for about a week, then smoke it on a fire resistance until it turns yellow. When eating, boil the skin with fire and stir-fry it with garlic, so that the preserved preserved preserved vegetables can be stored for several years. < P > Stew the dog meat in a casserole: the cooking method is as follows: first, wash 3 kg of dog meat with skin, cut it into 3 large pieces, put it in a pot and boil it with open fire, then take it out and wash it again. Add seasonings (ginger slices, onion stalks and 1/2 white wine), cover them, boil them with open fire first, and then ...
The eel will be served with lettuce: the eel slices (which must be pricked) will be fried with vegetable oil and then put into hot pot. When the soup is boiled, the eel will be served with lettuce, which is delicious and one of the local flavor dishes.
loach drilling tofu: the baking method is to put the young loach in a jar or jar, pour clear water and put a small amount of salt, feed it overnight, and then rinse it with clear water, and pour the fresh loach into the tender white tofu, so that they can drill it randomly, and then stew it in an oil pan
Game Gaga Chicken, also known as Rock Chicken. Gaga chicken usually lives in high mountains. Gaga chicken is fat, generally weighing 1.5 to 2.5 kilograms, and the big ones also weigh 3.5 to 4.5 kilograms. Its meat is tender, delicious, nutritious, and rich in flavor, which is much more fragrant than domestic chicken. It is a famous dish and residue: the soybeans soaked in water are ground with a mill, then mixed with finely chopped green leaves, and then. Although this kind of dish is simple, it has high nutritional value and delicious taste, and is a dish commonly used by local people.
blood bean curd: blood bean curd is a kind of Tujia special dish, which is made by mixing bean curd with fresh pig blood, diced pork, pepper, pepper and other seasonings into a paste, kneading it into an oval shape, placing it on a fire-resistant kang with a bamboo sieve, smoking and roasting it until it turns yellow, and frying it with garlic. Three Gorges Cuisine
Yichang is located at the intersection of Bashu culture and Jingchu culture, which has formed a unique flavor of "original juice, salty and spicy" in food culture, and a number of unique flavor cuisines have emerged.
Yichang's famous dishes are: Xiakou Mingzhu soup, steamed fat fish, Sanyou fairy chicken, yipin eel, Three Gorges dragon boat elbow, stewed turtle with chicken wings and stuffed shrimp. These delicious foods are famous for their aquatic products and real estate in Yichang and the Three Gorges.
"Laojiu Bowl" banquet has the local characteristics of Yichang. The dishes on the banquet are composed of nine dishes, such as chowder head, fried butterfly, fried spring rolls, fish cake balls, squid bamboo shoots, hammered lotus seeds, white meat belly, fragrant mushroom chicken eggs and pearl balls. They are all served in large bowls and have a strong local flavor. You'd better try them.
Among them, Xiakou Mingzhu Soup, one of the famous dishes in Hubei, is included in China Menu; Steamed fat fish won the gold medal in the team competition of the third cooking competition in Hubei Province.
Xiakou Pearl Soup is a delicious dish based on the magnificent scenery of Xiling Gorge. Steamed eggs are used to make the peaks of Xiling Gorge Mouth Group look like Yue, floating on chicken soup noodles, and tricolor fish balls are used as pearls floating among the mountains, which is vivid and poetic. The watch is fascinating and the taste is fresh and refreshing. This dish is listed as one of the famous dishes in Hubei, and included in China Menu. This is a traditional famous dish, which is made of fat fish from Huyatan to Nanjinguan and steamed with fat meat. The fish is fresh and tender, the fish soup is fat, the dishes are light and original, and it is well received by Chinese and foreign eaters. On the way from Yichang to Sanyoudong, there is a fat fish hotpot restaurant. Although it is expensive, it is worth the money.
Blue Orange Red Cold Dishes with different colors based on the bumper harvest of dense oranges in Yichang. Use cooked egg yolk, orange juice, tomato sauce and mix to make 16 tangerines, use stinging skin, shredded radish, ham, sausage, yolk cake, cherry, etc. to make them into a flower blue shape, and put the 16 tangerines into a flower basket. This dish is both edible and ornamental.
Three-Tour Fairy Chicken Legend has it that Su Shi and his son, great writers in the Northern Song Dynasty, ate this dish when they visited the Three-Tour Cave together. They felt that the food was delicious, and after eating it, their hearts were refreshing, leisurely and happy, so people called it Three-Tour Fairy Chicken. This cuisine is made by pouring whole chicken with sesame oil and cooking with seasoning for more than ten minutes. It is red in color, tender and fragrant, original and distinctive.
Shrimp-stuffed mushrooms are made of white-shelled prawns from Nanjinguan to Huyatan in Yichang City, and are steamed with egg white, wet bean powder, onion, ginger and other seasonings. This dish is delicious in color and taste, and it is one of Yiling-style dishes.
white brake fat fish is a traditional famous dish, which is made of fat fish (Hui fish) from Huyatan to Nanjinguan and steamed with fat meat. The fish is fresh and tender, the fish soup is fat and delicious, and the dishes are light and original, which is well received by Chinese and foreign eaters. On this basis, there are also hydrangea fat fish, peony pearl fat fish and other colors.
Yiling spring rolls are made of eggs and flour with thin skin, which is mixed with a little stir-fried leek, bacon, dried bean curd, fragrant mushrooms (or mushrooms) and fried until golden brown. This dish is crispy on the outside and tender on the inside, soft and delicious. The Qingming Festival is popular and deeply loved by Yichang citizens.
Houttuynia cordata Thunb., also called Herba Houttuyniae Thunb., is a perennial herb, which is named after the fishy smell of its stems and leaves. The whole herb can be used as Chinese medicine. It grows in Yichang city, mostly wild, and has also been planted artificially in recent years. A large number of products are listed in spring, especially those with tender stems. At the end, garlic paste, soy sauce, vinegar, Chili oil, onion, monosodium glutamate, etc., and then drizzle with a little sesame oil. This dish is crisp and tender, fragrant, sour and spicy, refreshing and has the effects of clearing away heat, detoxifying and diminishing inflammation. This dish is not only a big hobby of Yichang citizens, but also a delicious dish at hotel banquets, which is deeply loved by European and American diners.
Radish jiaozi is a famous flavor snack in Yichang. The main raw materials are rice, soybeans and radishes. The method is: soak 9% rice and 1% soybeans for 4-5 hours and grind them into pulp. When the radish is cut into shreds, mixed with spices such as pepper noodles, pepper powder, garlic (onion) seedlings and refined salt, and fried, the bottom slurry is first put in a special meniscus iron spoon, and then the mixed shredded radish is put as stuffing, then covered with the slurry, and fried in an oil pan until golden brown. It's crispy outside and soft inside, spicy but not prickly, and delicious.
Top Cake This cake is made of rice flour, glutinous rice flour and brown sugar. It is put into a special wooden lattice, steamed for 1 minutes on the fire, and then taken out with a wooden top. It is characterized by softness and waxy taste, and it is sweet and upright, which is most popular among the elderly and children.
crispy oil is one of Yichang-style snacks. It is made by steaming glutinous rice, filling it with white sugar and sesame seeds, making it into a prismatic shape, and frying it to golden brown. It's crispy outside and soft inside, sweet and delicious.
The cold cake is ground into pulp with polished rice, and then mixed with white sugar, soda, gypsum plaster, raw rice wine, alkali and other auxiliary materials to make a pulp. Put 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.