jiangling county cuisine includes thousands of braised pork, thousands of pieces of meat, braised rice with eight treasures, white gourd and turtle skirt soup, eel with pimples, etc.

1. thousand pieces of braised pork: this dish is made of pork with pork belly, which is both fat and thin. After frying, it is colored with brown sugar, cut into thin slices and steamed in a bowl. Because the pieces of meat are as thin as paper, shaped like a shuttle, and there are many pieces, it is named thousand pieces of pork, also known as comb meat.

2. Thousand pieces of meat: a special product of Hubei, made of pork belly. The traditional famous dishes in Hubei are also one of the "three bowls" in the traditional banquet in Jiangling, Hubei.

3. braised eight-treasure rice: a special product of Hubei province, braised eight-treasure rice is a famous flavor snack in Hubei province. "Braised rice with eight kinds of raw materials, such as glutinous rice, lotus seeds, red dates, coix seed, honey melon strips, honey cherries, sweet osmanthus and tangerine cakes, are made into eight-treasure blanks, and then stewed with sugar and lard. Colorful, sweet and moist, it has the praise of "tasting with a small spoon and a long aftertaste".

4. Winter melon and turtle skirt soup: Winter melon and turtle skirt soup is a kind of soup made by stewing the skirt of turtle (also known as turtle, grouper fish and foot fish) with tender winter melon. Its preparation method is exquisite and the materials are carefully selected. Slaughter the soft-shelled turtle with fat skirt, take off the skirt and cut it into pieces, stir-fry it with strong fire, add chicken soup and seasoning, and then stew it in tender wax gourd pieces until the soft-shelled turtle skirt dissolves.

5. Pidged eel: "Pidged eel" is a traditional dish in Jingsha area, with a history of more than 2 years. Because the eel looks like a bamboo joint, it was originally named "bamboo joint eel". Master Zeng Youhai, the chef of Yisen Restaurant in Housha City, improved his cooking skills, and changed the original frying method into frying two ways, which made the fish more crisp. Because the chef Zeng Youhai was nicknamed "Pitiao", later generations called this dish "Pitiao eel" under his milk name, which has been passed down to this day.