Xiangyang beef noodles are in Xiangyang, and there are small restaurants selling beef noodles everywhere. Xiangyang people can't have three meals a day or even a midnight snack without this spicy beef noodle. Chewy alkaline noodles, with chunks of beef and beef offal, sprinkled with coriander, chopped green onion and red oil, served with a bowl of Xiangyang yellow wine, are cozy and comfortable.
Xiangyang yellow rice wine Xiangyang yellow rice wine is fermented by raw rice, so it is all in bulk and tastes as bad as draught beer. It's all brewed and sold on the same day. The color of wine is milky and turbid like milk, with rich aroma, slightly sweet and sour, and the degree is generally only 2-3 degrees, which is suitable for all ages.
Xiangyang Hoof Xiangyang Hoof is very famous in China, comparable to Jinhua Ham and Xuanwei Ham. It is a traditional delicacy. This dish is mostly used for cold dishes. It is bright red and fragrant, with ginger and rice vinegar. With a long aftertaste, it is a good dish to go with wine.
Three boards and three boards is a traditional dish in Xiangyang, with pork liver, ribs and pig brain as ingredients, and concentrated fried purple mustard, ribs and brain foam. All three dishes are of the same color, each offering blindly, and one dish is eaten three times, hence the name.
Sharou Sharou is a traditional beet in Xiangyang. Choose pork belly, clip it into pieces with bean paste, steam it until it becomes soft, and serve it as dessert. The dishes made are white and red, fresh and sweet, fat but not greasy. It is a very popular stir-fried dish at the banquet, and it is also deeply loved by the old people.
Yicheng plate eel curled up in a plate like an eel the size of a cowpea, so it was called "plate eel".
"。 Yicheng Pan-eel meat is tender, delicious and unforgettable. Its nutritional value is far better than frying and stewing after cutting. It is a "court dish" specially made for the king of Chu, and its practice and eating method are quite particular.
Kohlrabi Xiangyang kohlrabi, also known as Kongmingcai and Zhuge Cai, is said to have been invented by Zhuge Liang during the Three Kingdoms period. For thousands of years, kohlrabi still maintains the traditional pickling method of "three pickling, five pickling and six drying". After 10 months of tempering, kohlrabi will become crisp and delicious, and its color will be rosy.
Thin knife Xiangyang thin knife is said to be related to Guan Yu in the Three Kingdoms period. It is made of carefully made noodles, fried with black fungus, shredded carrot, shredded tender pork and shredded red green pepper. The finished product is golden in color, elegant in color, crisp and tough, plain and refreshing, and delicious.
Nanzhang lard cake Nanzhang lard cake has a history of one hundred years, and it is a kind of cake snack baked with charcoal fire. When the baked bread is burnt and the oil overflows, you can eat it. People with heavy taste can brush hot sauce on the surface of sesame seeds, which will taste better.