Xiangyang cuisine not only has the characteristics of fresh and spicy Chu cuisine, but also maintains its own flavor. Cooking methods are mainly steaming, simmering and frying, especially favorite dishes are covered with oil. There are three famous dishes in Xiangyang, such as sand meat, Xiangyang hooves, braised hooves, sweet and sour cabbage, steamed bream, dried fried chicken, shredded tripe with kimchi, pork bones in sauce, fried meat in sauce, Yicheng eel, Yicheng prawns and so on. Special banquets, such as: Three Steamed and Nine Buckled Banquets, Folk Foreign Powder Banquet, Five Blessingg Sixth Birthday Banquet, Xiangyang Fish Banquet, Sanhuang Chicken Banquet, etc.
Butter noodles are Xiangyang people's favorite breakfast. It is one of the most classic pasta dishes of Xiangyang people. Xiangyang's classic pasta also includes meat (beef offal noodles, beef noodles) and vegetarian food (tofu noodles, kelp noodles). Meat is made by adding beef or beef offal to butter noodles, usually with Chili. Vegetarian system is to add tofu, kelp and other vegetarian dishes to butter noodles, generally without pepper. Butter noodles and Reagan noodles are not the same, they belong to noodle soup. Regan Noodles belongs to mixed noodles.
Xiangyang kohlrabi is a specialty of Xiangyang City, Hubei Province, and it is the most famous kohlrabi produced in Jin Dong Town and Shuanggou Town, Xiangzhou District, Xiangyang City. The main ingredient is mustard, which is pickled by a special process and is mainly divided into five flavors and ordinary flavors. Due to the unique natural growth conditions and traditional pickling technology, Xiangyang kohlrabi is crisp, tender and delicious, and it is unique among similar products in China, so it is deeply loved by consumers and has become a must-have food for thousands of families.
Xiangyang yellow rice wine is like milk in color, good in aroma, slightly sweet and sour in taste and slightly alcoholic. Because it is diluted with paper pulp, its alcohol content is generally only 2-3 degrees. Its raw material is glutinous rice, which inherits the ancient traditional production method. Yellow rice wine contains a lot of protein, fat, thiamine and riboflavin, especially carbohydrates and nicotinic acid, so this wine has high nutritional value and is very suitable for the elderly.
Yellow rice wine contains a lot of sugar and nitrogen extracts, which are quite high in calories and extremely low in alcohol content. Therefore, it does not harm the liver and stomach, but also accelerates blood circulation in the body, strengthens bones, and has the functions of relaxing muscles and tendons, promoting blood circulation and stimulating appetite.
Xiangyang fried thin knife is made of fine noodles, saving time 15-20 minutes. (It must be rough. ) The ingredients are mainly auricularia auricula, shredded carrot, shredded tender pork and shredded red and green pepper, and then pressed into noodles with the thickness of 65438+ 0/3 of the little finger with special tools and fried. Features: golden color, elegant color, crisp and tough, light and refreshing, delicious.
Fried paste wave is made by slicing cooked pancakes and adding spinach, carrots and meat.
Sour paste noodles are unique pasta in Zaoyang, Xiangyang City. According to legend, in the middle of Qing Dynasty, a snack bar in Jia Peng mainly engaged in noodle business. Jia Peng often ferments vegetables harvested in summer and autumn in jars and stores them for winter consumption. One day, the vegetarian noodles were used up, and Peng used sauerkraut water to make a sour and delicious sour noodle, which was used as noodle soup. Unexpectedly, it was robbed by the guests, and the guests from south to north were full of praise after eating, so sour soup noodles became a unique flavor snack in Zaoyang.