The soup base of Deng Jia beef brisket is genuine, which can be said to be the originator of Xiangyang beef brisket noodles. It is open 24 hours a day and overcomes hunger at different times. High quality beef, fine flour. It brings together the essence of bone soup with unique ingredients, and uses secret techniques to taste pure Chinese herbal medicines. The soup is floating for several meters, which makes people want to stop. How many years have passed since Deng Jia brisket? Now the store has moved to a bridge, and the store has expanded to two floors. Can supply more friends who love beef noodles to eat together!

Wang Pangzi noodles

Wang Pangzi noodle restaurant is no stranger to many Xiangyang people. Located at the crossroads of a food street, it has a geographical advantage. The noodle restaurant is transparent on all sides and the dining environment is relatively clean. The soup of noodles is authentic butter, and even the most common kelp and tofu noodles will never cut corners. When you taste noodles for the first time, you don't feel their greasy at all, but when you enter, you will find a thick butter smell between your lips and teeth. Enough noodles, strong enough, spicy enough, hemp enough, open 24 hours a day. Whether you are rushing to work in the morning or wandering around here at night, order a bowl and a bowl of attractive noodles will appear in front of you in less than two minutes. The spicy taste in the sweet face is absolutely irresistible.

Palace noodles

Speaking of the noodle restaurant in Xiangcheng, the "Wang Fu" at the intersection of Green Shadow Wall on South Street has long been famous. After years of careful management, it can be said that it is in harmony with the people at the right time, adjacent to the famous tourist attractions in Xiangyang-Xiangwangfu and Lvyingbi. The upper part of beef noodles is crispy with red oil, and the taste of rotten meat is particularly attractive; Tofu noodles with fragrant soybeans, the feeling of stew, slightly light; Miscellaneous sauce's noodles are dry but not sticky, and thick sauce is like mixed noodles. The last thing you can't miss is rice wine and soybean milk. Rice wine is crisp, soy milk seems to be ground, and you can still drink bean dregs. Because the noodle restaurant in Wang Fu tastes heavy, it won't be too salty to neutralize it.

Peigong barbecue

Speaking of barbecue shops in People's Square, foodies in Xiangyang will definitely think of Peigong barbecue. This is a barbecue shop that has been open for more than ten years. From the initial food stalls to the refined decoration of the present environment, from paying attention to food to eating a good meal in a good environment, it is a qualitative sublimation. In the warm light, neat red western-style chairs make eating barbecue a bit elegant. According to the survey of strong foodies, mutton and braised lotus root are particularly delicious, and mutton is very authentic. Fried pork belly needs special recommendation. It tastes sweet and spicy, which is a unique taste and won't get tired of eating.

Fu Xiao barbecue

The most enjoyable enjoyment in life is eating barbecue, drinking a little beer, talking with two or three friends, and enjoying a small barbecue in the Latin American pedestrian street in People's Square. Fu Xiao barbecue can be regarded as a traditional barbecue with a sense of the times. It mainly deals in special barbecues, Chinese dishes, Chaozhou casserole porridge, various snacks and drinks. Here you can not only eat classic barbecue, but also creative Chinese food. Western-style sofa area, elegant in literature and art, is a good environment for chatting with friends. With some kebabs, some scallops and some special Chaozhou casserole porridge, a delicious trip was born.

Chao Tianmen hotpot

The spicy pot bottom of Chaotianmen Hotpot is made of high-quality pepper and hemp pepper. Authentic peppers make Chaotianmen Hotpot more spicy and delicious! Chaotianmen's soup pot bottom and mushroom soup pot bottom are all made of secret soup bottom, flavored with various fungi to enhance freshness. You can feel the ultimate delicacy and purity just by drinking soup ~

Kuanbandeng laozao hotpot

The storefront environment of Kuanbandeng Laozao Hot Pot has a strong Chongqing style and distinctive dialect. It is an authentic Jiugongge hot pot, which is refined with fresh soup and various Chinese herbal medicines by using the traditional craft of Chongqing laoguo. It is healthy and disposable! Choose the most delicious ingredients and you can eat Chongqing hot pot without flying.

Lieeryu village

Li Er Fish Village uses live fish from the Han River. Standing outside the window, you can see the whole process, in order to let diners eat fresh fish. The retro mahogany tables and chairs are neat and orderly, and the hall is separated by fish-scale wooden screens, which is full of space.

Laochutou donkey meat Wang

Tiger Head Donkey King is an authentic donkey meat hotpot restaurant, which uses fresh donkey meat without sauce with "red soup" ("red soup"? In other words, it is made of dried chili, chili, mash juice and bean paste. Donkey meat is cut into large pieces and eaten in hot pot. It's delicious! In addition to delicious donkey meat, there are donkey blood and other series.

Huangjihuang three sauce braised pot

Delicious recommendation: Braised bullfrog! There are many bullfrogs, which are covered with a thick layer, and the sauce penetrates into the meat, with the fresh fragrance of bullfrogs themselves. The entrance is smooth and meticulous, delicious! Compared with braised fish, braised chicken wings with beef look more attractive, and meat lovers are even more irresistible. However, Hong Huangji has to tell the truth. When choosing meat stew, it is best to put it together with fish and seafood stew, especially fish, so that when eating, it will not be bored because it is all meat.

Lajia kitchen

One shrimp in the spicy family is worth three outside. Shrimp is big and fresh. The food is mainly spicy, with heavy taste and good taste, which is worth a try ~

Seoul menxianhui

Stew chicken leg with sauce. The chicken leg meat is fresh, as if it had been pickled. The stewed chicken leg meat is smooth and smooth. There is also a beef pot, and beef is also that kind of good beef, which is simply enjoyable to eat!

Pinshangpin three sauce braised pot

Squid is fresh, big, chewy, fragrant and delicious. Besides, the bullfrog tastes good. In addition to a lot of strong leg meat, there will be bullfrog skin, which has the smoothness of fish skin and a little more toughness. After entering the mouth, a feeling of eating everything immediately came to my mind, and collagen burst.

Jincaomao Korean-style barbecue restaurant

Beef, mutton and pork belly are essential items of golden straw hats. The meat is fresh, not overdeveloped, and tastes just right. You can also taste the meat itself, and then order a piece of steamed bread with stinky tofu. It's delicious!

Haizhiwei

A veritable taste of the sea, there are many kinds of seafood and abalone to eat. The interior decoration is like an aquarium, and there are actually small sharks in the aquarium next to it! Watching and playing while eating is definitely enjoyable, but the price is slightly higher!

8090 cafeteria

The decoration of Chinese ancient costumes is very tasteful and contemporary! Three flavors of pot bottom can serve three flavors at the same time! It is also very good to meet the needs of all tastes!

Jiangnan barbecue buffet

The dishes are rich, mainly barbecue buffet, covering seafood, Chinese cooking, cold dishes, fruits, drinks and beverages, as well as various coarse grains, which can be nutritionally matched. Drinks and wine! The brightly colored jelly in the small glass is also good! Good service attitude, waiters often come to change the paper in the baking tray!

Baidu barbecue rice cake hotpot

Baidu Barbecue is the first barbecue-themed restaurant in the world, which is unique among barbecue restaurants all over the world.

Tesiting western restaurant

The steak is tender and delicious! Snacks are also good, with elegant environment and high cost performance. Located in the north street, looking at antique buildings while eating western food, there is a sense of time and space disorder!

Hao ke Jia zu

Don't say anything Childhood memories! When western food was still tepid, many friends gave it to his family for the first time!

Banqiushan western restaurant

As the earliest western restaurant in Wanda, Banqiu Mountain has always been the first place in Wanda's eating queue. Every variety of his family has a signature dish that meets the tastes of consumers, and it has always stood up to meet the tastes of the public. We recommend double pepper chicken rice, classic Mid-Autumn cowboy steak (mainly in large quantities), fruit pizza, Tai Huang fried rice, stewed beef, clay pot rice, pickled beef hotpot and fruit salad. His specialty afternoon tea is also good.

A Xiang rice noodles

Glittering and translucent rice noodles are fragrant with red oil, Chinese cabbage is scattered all over the place, bean flowers are tender, the ears of wheat are crisp and refreshing, the fresh and fragrant large intestine is warm and delicious, and the spicy fragrance suddenly fills the five internal organs. Take a sip of soup and sweat a little! Love spicy food!

Sisters lia potato noodle

Affordable, rich and delicious! His shop can be found in many places. I like sweet and sour potato powder best. This is hot and sour, and it tastes good.

In China, the saying that food is the most important thing for the people has been passed down to this day, which is enough to prove the position of food in our minds. Therefore, there are some special foods everywhere, and Xiangyang is no exception.

Next, let's follow in the footsteps of Jian Zhijun and take a look at the unforgettable Xiangyang cuisine.

1, sand meat

Sand meat is a traditional beet in Xiangyang. Choose pork belly, put bean paste into the meat slices, steam until soft, and serve as dessert. The dishes are white and red, fresh and delicious, fat but not greasy, and are most popular with the elderly.

2. King Kong Crisp

Xiangfan is a special snack with a history of more than 200 years. The main raw materials of King Kong Crisp are flour, sugar, sesame oil and a small amount of edible alkali.

3. Xiangyang noodles

There is also a proverb in Bao Mian local traditional snacks, which is called "Eat Bao Mian on the first day of the first month-the first meal".

4. chamber pot Camellia oleifera.

The production method of Camellia oleifera is simple, but the seasoning is exquisite. First of all, flour is warm and fragrant, slightly yellow, then sheep oil or butter, pepper, lobster sauce, onion, ginger, salt and so on. Add it and cook it with water to make a paste.

5. Sour pulp surface

Nowadays, in the streets and alleys of Juwan, the smell of sour paste noodles is full of people's mouths and noses, and many residents of Xiangfan often go to Zaoyang to taste delicious sour paste noodles.

6. Xiangyang kohlrabi

According to China Scenery, Xiangyang kohlrabi was created by Zhuge Liang when he lived in seclusion in Longzhong, Xiangyang, and it is one of the four famous dishes in China. It is called "Zhuge cuisine" and "Kongming cuisine" among the people.

7. Pan eel in Yicheng, Xiangyang

There are many delicious foods in Yicheng, and eels are the oldest. Yicheng Pan eel meat is tender and delicious, delicious and unforgettable, and its nutritional value is far better than that of stir-frying and stewing after being cut open. It is a "court dish" specially made for the king of Chu.

8. Yicheng salted duck

Yicheng salted duck is made of adult ducks with ancient snails, fish, shrimp and rice. Using unique ingredients, adult ducks weighing 3-4 kg were fattened, pruned, unhaired, refined, shaped, dried, frost soaked and vacuum preserved.

9. Xiangyang Triple Panel

Three mosaic dishes are the traditional famous dishes in Xiangyang City, Hubei Province. It takes pork liver, ribs and pig brain as ingredients, and focuses on frying purple mustard, ribs and pig brain.

10, Xiangyang bound hoof

It is famous in China, and it is a traditional food. The practice is to marinate pig's trotters with various spices for a few days, wrap them tightly in a ventilated place with fine hemp rope and blow dry. After a few days, take them down and cook them.

Speaking of Xiangyang cuisine, how can you lose a bowl of beef noodles?

I once stayed in Xiangyang for a while, and my understanding of this city began with a bowl of beef noodles.

Although that time was short, it was an important turning point in my life.

The year 2000 was the lowest point in my life. For various reasons, I am depressed and want to leave this world.

At that time, my second sister and my second brother-in-law opened a tailor's shop in Xiangyang (then called Xiangfan) to make clothes for people. My second sister asked me to come over and see the world.

I said I would go, and the next day I went to Tianmen North Bus Terminal and took a long-distance bus to Xiangfan.

At that time, the road conditions were very poor. The bus passes Shayang and Yicheng, and it takes four or five hours to reach Xiangfan. Then take a bus to a place called Tuanshan.

It is a small town near the national highway, which belongs to Xiangfan High-tech Zone. At that time, it was still an undeveloped area, and the built-up area of the town was very small, even worse than my hometown.

The buildings along the national highway are small hotels with eye-catching signs, which provide places for past long-distance bus drivers to eat and rest, and it is said that there are also special services.

Turn from a T-junction and you will enter the street of the town, which is the only main road in the town except the national highway. My second sister's tailor's shop is also in this street, and next to it is a noodle restaurant.

After a short rest, my brother-in-law brought me a bowl of noodles.

I remember that the bowl was very big, the noodles were full, and the weight was particularly sufficient. Red oil soup is soaked in noodles, bean sprouts and a few pieces of beef, sprinkled with chopped green onion and coriander. The color is very beautiful and looks very attractive. But when I took a bite with chopsticks, I found that this bowl of noodles was not simple.

First of all, it is spicy, very spicy! Although I often eat spicy food in my hometown, I have never eaten such spicy food. However, spicy is spicy, and it tastes good. Bean sprouts are crisp and beef is strong. As soon as I eat, my face is flushed and my mouth is full of fire. I can only breathe while eating and cool my mouth with iced drinks. After eating a bowl of noodles for half an hour, I finally sweated. Anyway, I didn't dare to taste the red oil soup.

Maybe my stomach didn't adapt, and soon I began to have a stomachache and ran to the open-air public toilet in town. The feeling of acupuncture and fire is indescribable and sour!

In the afternoon, I saw the noodle shop owner boil red oil. A large piece of white butter like a candle is melted in a pot and then filled with red peppers until the oil is boiled red. The color and spicy taste of pepper are blended into the oil. This is the soul of a bowl of noodles.

During my stay in Xiangfan, my sister and brother-in-law took me to see the ancient city of Xiangyang, climbed the ancient blue brick wall and crossed the Han River by boat. The wide and clear river reflects the ancient city walls and modern buildings, which is refreshing and still fresh in my memory.

Actually, the second sister meant well. She asked me to go to Xiangyang, hoping that my brother-in-law and I could learn skills there, so that I could gain a foothold in society and at least support myself in the future. Skills. But at that time, I was still stubborn and refused to study.

Later, the tailor's business was not good, so he closed the shop, and our family of three went to Dongguan to take refuge in the eldest brother-in-law who was the team leader in a clothing factory. Finally, I entered this industry.

Twenty years have passed, and I have been in this business for twenty years. Although I haven't achieved much, I rely on this craft to marry and have children and support my family. Although not rich, it is also a matter of food and clothing!

The trip to Xiangfan in those days also changed my fate! As for the impression of Xiangfan (now Xiangyang), apart from the ancient city wall and the Han River, I am afraid it is not the bowl of hot beef noodles!

Beef noodles, of course. I miss it after I haven't eaten for days. Yellow rice wine beef noodles are really beautiful.