1, Tuorou in Shennongjia
The diet custom in Shennongjia reveals a strong primitive and simple traditional custom. They organically integrate the history of their ancestors' hard work in this alpine mountain area into their daily diet, so that generations will not forget their ancestors' kindness.
Until now, when villagers kill pigs, they always cut off a piece of meat, put salt on it, cook it in the fireplace, tear it up for the children to eat, and tell them that this is how our ancestors lived.
2, lazy tofu
Lazy tofu, the name of food. In the mountainous area of Tujia nationality in southwest Hubei, in the process of making tofu, farmers use a stone mill to grind soybeans and water into slurry, and then filter bean dregs without cloth.
Put it directly into the pot and add all kinds of green leaves, oil and salt seasonings, etc. Cook it with fire and eat it when it is cooked. Because there is no need for filtration and brine ordering, it is very convenient, so it is named "lazy tofu".
3. Panlong cuisine
Panlong cuisine, also known as Panlong cuisine and roll-cut, is a traditional dish of Han nationality in Zhongxiang City, Hubei Province, belonging to the imperial cuisine of Ming Dynasty. Originally founded in Huguang Anlufu (now Zhongxiang) Gonggong. For the top food at the party.
Red and yellow alternate with each other, acting as a dragon, fat but not greasy, slippery and oily, with a long taste. Now, it has become a delicious food that can be seen on every family table in Zhongxiang during the Spring Festival.
4. Camellia dessert Taishi cake
Taishi cake, also known as Camellia Dim Sum, is a traditional famous spot of Han nationality in Jingmen, Hubei Province, with a history of 1000 years. According to legend, it was loved by Lu Jiuyuan, a Neo-Confucianism scholar in the Southern Song Dynasty, when he was appointed as Jingmen Zhijun.
This kind of cake is made of refined flour and cooked lard. The flour and cooked lard are crisp, and cooked flour, sugar, sweet-scented osmanthus, orange cake, peach kernel and winter melon sugar are used as fillings, rolled into leather bags and fried in warm oil. It tastes crisp and fragrant, soft but not greasy, and has a unique flavor.
5. Braised hooves
There are usually braised hooves at folk festival banquets. Its production method is: scrape the boneless pig's trotters clean, put them in a boiling water pot and take them out.
Heat a wok over medium heat, add pig's trotters, add soy sauce, sugar, onion and ginger slices, cook for five minutes, then take out the wok and put it in a sand bowl. The hoof skin is broken and the meat is rotten, and it is put in a bowl. This dish has a unique flavor, red sauce color, pleasant luster, rotten and slippery hoofs, slightly sweet and thick juice and rich five flavors.
6. Tofu noodles
Xiangfan tofu noodles, also known as Wozi noodles and butter noodles, mainly include tofu noodles, beef noodles and beef offal noodles. It belongs to minced meat noodles, with ordinary alkaline noodles as the main raw material.
When eating, you can also choose whether to add butter or not, each with its own flavor. Because it is spicy and delicious, with a long aftertaste, it has become one of Xiangyang people's favorite breakfasts. Inherent is that "if you don't eat butter noodles for three days, the food in your mouth is tasteless and greatly discounted." Known as. When eating tofu noodles, drink a bowl of Xiangyang special yellow wine, which is comfortable and comfortable.