Jingzhou is rich in fish since ancient times. As one of the eight famous dishes in Jingzhou, fish cake has a long history. According to legend, it was created by her daughter, and it was widely circulated in Jingchu. It began to be the first dish in the court of Chu during the Spring and Autumn Period and the Warring States Period, and remained a court dish until the Qing Dynasty. It is said that after tasting Jingzhou flower cake, Qianlong blurted out: fish can't be eaten, but lily cake is lovely.

Stewed eight-treasure rice

Braised eight treasures, also known as eight treasures rice, was made for Empress Dowager Cixi by Dai Xiao, a court chef in the late Qing Dynasty. Later, Dai Xiao was famous for making eight-treasure rice in Jiangling Juzhenyuan Restaurant. The three treasures in Jiangling are made of glutinous rice, red dates, lotus seeds, longan pulp, dense cherries, melon seeds, sweet-scented osmanthus, dense wax gourd and coix seed. And then boiled with white sugar and lard. Bright color, sweet and moist, oily but not greasy, sweet and tireless, there is an idiom that "drink lightly and taste carefully, and leave a long aftertaste".

Jingzhou Zhang Qian braised pork

Thousands of braised pork in Jingzhou are made of fat and thin pork belly, boiled and fried, browned with brown sugar, sliced and steamed in a bowl. Because pork pieces are as thin as paper, shaped like shuttles, and there are many pieces, they are named as thousand pieces of braised pork, also known as cockscomb meat. According to legend, when Duan Wenchang, the prime minister of the Tang Dynasty, returned to his hometown in Jiangling, this dish was improved on the basis of the traditional method of making comb meat and brought back to Chang 'an for friends to taste. Since then, this dish has become famous all over the world.

Pickled eel

Monopterus albus is a traditional dish in Jingzhou, Hubei Province, with a history of hundreds of years. Eel tastes delicious and has medicinal value. The famous doctor's other records say that it has the effect of nourishing five internal organs and treating deficiency. Monopterus albus was cut into long strips after old bones was removed, and it was named like a pimp after being cooked. It is also shaped like a bamboo joint, also known as a bamboo joint eel. The method is to fry the skin at two different temperatures until it is crisp, and then hang sweet and sour yellow juice, which is golden in color, crisp outside and tender inside.

Sabrina

Longfengpei is a traditional dish of Han nationality in ancient Jingzhou, which has a history of more than 1000 years and originated in ancient Jingzhou. This dish is based on the story of the Three Kingdoms, Liu Bei's marriage, which means good luck. Fish crisp tastes fresh and tender, slightly sweet and sour, and chicken is fresh and tender, salty and sweet. The main ingredients are fish and hens. The phoenix in the dragon symbolizes good luck. It is said that Zhuge Liang put this dish on a banquet to celebrate the safe return of Liu Bei and Mrs. Sun from Soochow, and both civil servants and military commanders praised it. This dish is a must-have for folk wedding banquets, symbolizing good luck and becoming a local custom in Jingzhou.

Steamed lotus root with powder

Steamed lotus root with powder is a famous dish in Jingzhou. This dish is based on the lotus root in the lotus pond. Lotus root is the underground stem of lotus and can be eaten. Jingzhou, Hubei Province is rich in lotus roots. This dish is soft but not sticky, oily but not greasy, and can be eaten all year round.

Sam sun spring rolls

Three-silk spring rolls is a special dish in Jingzhou, which is one of the traditional famous dishes made by spreading flour into thin skin, wrapping it with shredded chicken, shredded ham, shredded mushrooms and tender vegetables, rolling it into a tube and frying it with high fire. Spring rolls, formerly known as spring plates, are filled with pancakes and spread on plates, hence the name. Later, it evolved into a cylindrical shape and was fried and rolled into a roll. This dish is a seasonal dish around the Spring Festival, which means welcoming spring. It is golden in color, crispy and delicious, and it is an essential seasonal delicacy at the Spring Festival banquet.

Winter melon and turtle skirt soup

Winter melon and turtle skirt soup is a soup made of turtle skirt and tender winter melon. It originated from the "Yong" in the Songs of the South. Stewed turtle evolved from evocation. It is a traditional famous dish in Jingzhou, and it is the top grade in the dishes. The preparation method is exquisite and the ingredients are fine. This dish is red, black, white and green, which set off each other and complement each other. Like a beautiful handicraft, it is pleasing to the eye and can't bear to move chopsticks. Eat it, fresh and elegant, the soup is mellow and refreshing, the melon fragrance is overflowing, the original soup is original, the turtle skirt is soft and tender, and the delicious aftertaste is endless. Soft-shelled turtle, also known as soft-shelled turtle, ball fish and foot fish, is tender, tender, smooth, rich in nutrition and extremely high in edible value, and has the effects of "reinforcing fatigue and injury, strengthening yang and nourishing yin".