The top ten special snacks in Yichang are as follows:

First, radish jiaozi

Yichang snacks, the first one is radish jiaozi. Three Gorges Online believes that many bloggers from other places have never heard of this snack, let alone try it themselves. Radish jiaozi is a fried food. First, a layer of white pulp made of soybeans and rice is spread on a special meniscus iron spoon, and then the shredded radish is cut and mixed on the white pulp (shredded radish will be mixed with various seasonings in advance to get the best taste, which is generally slightly spicy and hemp). Then, a layer of white pulp is spread on the shredded radish, and then it is fried in an oil pan. When it is golden brown, it can be eaten. Because the finished product looks like a big jiaozi, it is named Radish jiaozi. The best taste is crisp outside and soft inside, and the taste is fresh and smooth. Some people have no time to eat, so they will buy two radish jiaozi for dinner, because the big radish jiaozi is very real. You bloggers can try it when you have a chance, as long as you are careful not to burn your mouth with the radish jiaozi that just came out of the pot.

second, red oil noodles

Yichang people's breakfast favorite. Of course, it is also the favorite of Three Gorges Online. If Wuhan people like to eat Regan Noodles in the morning, then in Yichang, nine times out of ten people will choose red oil noodles in the morning. Red oil noodles were first spread from Sichuan, Chongqing and other places, and became the first choice for Yichang people to eat breakfast because of its cheap price and affordable weight. Especially in winter, it is very comfortable to eat noodles before drinking soup in a bowl. The best breakfast sold in Yichang breakfast shop is red oil noodles. Up to now, the people in Yichang not only eat noodles, but also like to add a handful of cooked soybeans, or fill in a few pieces of beef, or add a spoonful of pork intestines to increase the flavor and richness of noodles. Many foreign bloggers come to Yichang to work and study, and more and more like to do as the Romans do and come to a bowl of noodles too early. If nothing else, they are saturated with it.

Third, cold shrimp

Three Gorges Online feels that if any Yichang person says that he has never drunk cold shrimp, he is embarrassed to admit that he is from Yichang. Don't get me wrong, the so-called "cold shrimp" is not cold shrimp, but a common drink only in Yichang, which usually appears in the streets in summer, but now some shops have also introduced hot cold shrimp in winter, which tastes different. Cold shrimp is made of rice pulp, and after it is cooked, the white pulp is leaked into cold water with a colander. Because it looks like shrimp and is cold, it is called "cold shrimp" by Yichang people. Drink shrimp with brown sugar water or white sugar water, brown sugar water should be orthodox, and white sugar water is a later improved version. The cool shrimp itself has developed from a "white version" with only rice to a "yellow version" made of corn and a "black version" made of black rice. The most famous one is "Zheng Xinji" on Jiefang Road. The cold shrimp tastes good and the business is particularly good. The hot cold shrimp mentioned above is also from his family. Cold shrimp can be drunk alone, and some people also like to eat red oil noodles with cold shrimp. The low price makes cold shrimp a good summer resort everywhere on Yichang Street in summer.

Fourth, the root of the cold-mixed knotweed

The scientific name of the root of the knotweed is Houttuynia cordata, which was originally used as Chinese medicine, but under the transformation of Yichang people, it has become an indispensable dish and snack on the table. In most cases, Jiejiegen is made with cold salad, but some restaurants have innovated to stir-fry Jiejiegen with other dishes, which is also delicious. In addition, the Japanese knotweed root can also be used as an ingredient to be eaten with kang potatoes and salted tofu, adding different tastes. The fresh Japanese knotweed root is crispy and delicious, with a faint scent of medicine (this is one of the important reasons why foreign bloggers are not used to eating Japanese knotweed root, but Yichang people are used to it now), which has the effects of clearing away heat, detoxifying and diminishing inflammation. As long as you often eat Jiejiegen, I believe even bloggers from other places will like this snack.

five, kang potatoes

there are kang potatoes in other places, but the kang potatoes in Yichang taste nothing. As a traditional snack of Tujia people, the best Kang potato is crispy outside and tender inside, that is, the outside of the potato is cooked after crossing the Kang, but it is tender and crisp when bitten inside. In Yichang, every Kang potato stall will have pickled radish, pepper, coriander, etc., which bloggers can add at will, and some stalls will also prepare cut roots, so that a bowl of Kang potatoes not only has the taste of fried potatoes, but also has the fragrance and delicious taste of other side dishes. If you are hungry on the road, don't think about anything else. Besides the aforementioned radish jiaozi, the most suitable one is a bowl of Kang potatoes.

6. Dried salted tofu

Dried salted tofu is also a classic snack in Yichang. Dried bean curd with brine is usually sold with eggs in a brine pot. When a piece of dried bean curd is twisted, it will be spread out on a small piece of paper, then several bars will be cut on the surface of dried bean curd, and then a little pepper, pickles, sour beans and Japanese knotweed can be added. You can add any flavor you like. I remember that the Three Gorges Online had finished school when I was a child, and sometimes I liked to eat a piece of dried bean curd to pad my stomach first. It's a pity, however, that jiaozi, a radish, will not be seen everywhere in the street except in a few places. It will take a lot of effort to taste the delicious bittern tofu.

7. Crispy oil

Crispy oil, one of Yichang's flavor snacks, is also a fried food. To make the oil crisp, you will first steam the glutinous rice into glutinous rice, then add sugar, sesame stuffing, etc. into it to make it into a prismatic shape, and then put it in the pot, and you can take it out when it is fried to golden brown. When the oil is crispy and fried to just the right temperature, it will be crispy outside and soft inside (much softer than radish jiaozi). It is rich in content and feels great when you bite it. Usually at home, fry a plate of crispy oil before cooking, which is an appetizer.

eight, spring rolls

Spring rolls, an indispensable snack during the Spring Festival, are also called "Yiling Spring Rolls" made by Yichang people according to their own methods. Only in Yichang, spring rolls are usually made at home, similar to appetizers before meals, but they are rarely seen outside. Generally, spring rolls are packed with prepared and stir-fried leeks, celery, dried bean curd, etc., with little pepper. Generally, the taste is relatively light, and everyone can eat them, and everyone loves them. Three Gorges Online noticed that there are still many homemade spring rolls with different flavors in Yichang vegetable market for take-out, so you can usually buy them home and taste the different flavors of other people's homes.

9. Jingguo Tiao

Jingguo Tiao is a classic snack in Yichang! The large fried Beijing fruit strips can be used as compensation for not being full after eating a bowl of red oil noodles. Yichang's fried jingguo strips are relatively large. After being cooked, they will be turned over in fine white sugar. When eaten in the mouth, they are both crispy and sweet, and the feeling in the mouth will be wonderful. If you make breakfast with jingguo strips alone, two will be enough for younger bloggers, while two more will be needed for older bloggers to fully read. However, fried Beijing fruit strips are also convenient to eat and can be easily solved by holding them in your hands, so they have become many people's early companions.

Top cake

When children hear that they want to eat top cake, they can jump high. Dingdinggao, a snack, is very popular among children in Yichang. Every time I see it in the street, I will definitely eat one. It is cheap, petite and lovely, and its taste is not particularly sweet, but it is not very light. And making top cakes is more fun. The tools for topping cakes need to be specially made. Put rice flour, glutinous rice flour and brown sugar in a special small wooden cylinder, cover it, steam the topping cakes for about seven or eight minutes, and then put the small cylinder on the same special wooden stick, and then eject the steamed topping cakes and pack them. Dingding cake must be eaten while it is hot, so it is a great pleasure to eat Dingding cake in winter.