Fish cake: Fish cake is a unique flavor in Jingzhou. It is praised for its meaty taste and fish flavor. It is fragrant, smooth and tender, and melts in the mouth. Also known as Lily Cake, commonly known as Jingzhou Flower Cake, it is one of the eight famous dishes in Jingzhou and has a long history. According to legend, it was created by Yuying, the concubine of Emperor Shun. Legend has it that Emperor Shun, along with Nv Ying and his two concubines Ehuang, visited Jingzhou. Due to the fatigue from the journey, Ehuang contracted an illness and had a sore throat. He only wanted to eat fish but was disgusted with the thorns, so the kind-hearted Nvying combined with the guidance of a local fisherman. , integrated his own cooking skills, and steamed fish cakes with fish, meat, lotus seed powder, etc. After Ehuang ate it, his condition improved rapidly. Emperor Shun heard about it and praised the fish cakes greatly. As a result, fish cakes were widely spread in Jingzhou and Chu. During the Spring and Autumn Period and the Warring States Period, fish cakes became the first dish in Chu palaces. Until the Qing Dynasty, they were still a court dish. It is said that after tasting Jingzhou flower cakes, Qianlong blurted out: "You can't see fish when you eat fish." Human lily cake.

Eight-treasure rice: Eight-treasure rice is a traditional snack in Jingzhou's "Juzhenyuan". According to legend, it was created by Xiao Dai, the cook of Empress Dowager Cixi in the late Qing Dynasty. Xiao Dai lived in Jingzhou City and was retained by the owner of "Juzhenyuan" to teach his skills. From then on, the eight-treasure rice became a treasure of Juzhenyuan and became famous all over the world. The main raw materials of eight-treasure rice are glutinous rice, red dates, lotus seeds, barley kernel rice, longan meat, honeyed winter melon strips, honeyed cherries, osmanthus sugar, etc. It is first steamed into a dough, and then mixed with sugar and lard to make it. It is bright in color, oily but not greasy, and sweet but not tiresome. It is known as "taste carefully with a small spoon and have a long aftertaste after leaving the table". Qianzhang Pork: Also called Qianzhang Pork, it is made from pork belly that is both fat and lean. It is boiled and fried, colored with brown sugar, cut into thin slices, and steamed in a bowl. Because the meat slices are as thin as paper and shaped like a shuttle, the number of slices is very high. There are many, so it is called Qianzhang Rou, also known as comb meat. According to legend, this dish was made by Duan Wenchang, the prime minister of the Tang Dynasty, who improved on the traditional method of preparing comb meat when he returned to Jiangling Province for relatives. He brought it back to Chang'an for his friends to taste. Since then, this dish has become famous all over the world.