1. Yingcheng Yangtze River Port is located at the crossroads of land and water transportation, with abundant goods and many people, merchants and famous chefs of all ages, and has the reputation of "eating in the Yangtze River Port". "Braised pork in three stews in the Yangtze River", that is, braised pork, braised chicken and braised duck, are three traditional famous dishes at the Yangtze River port, with a history of 100 years.
2. Shamo should be local snacks in Beijing, passing through the Yangtze River port and then spreading to Hunan and Jiangxi. Find some pebbles, wash them and stir-fry them in the oil pan for a few times. According to the size of the pot, put the pebbles into the pot for about six or seven minutes. Mix chopped pig fat with salt and pepper, Chili powder and chopped green onion as stuffing; Wrap the fermented dough with stuffing and make a cake. When the pebbles in the pot are 78% hot, scoop up half of the pebbles, put the cake on the pebbles, and then cover the cake with the other half of the pebbles. When the fragrance overflows, pick up and gently knock off the pebbles to eat.
3. Steamed buns should be local snacks in the city, and buns are round cakes. Put them in the pot to be steamed. After cooking, put a layer of clear water, supplemented by vegetable oil, cover it with a big fire kang until it is 80% cooked, turn the buns over one by one, and then stew them until cooked. The stuffing of steamed stuffed bun has many flavors, such as Chinese cabbage, leek, white radish, vermicelli, beef and so on, which can be selected according to personal preference. Steamed buns are crispy on both sides and soft in the middle.