Gege

Features: This is not Gege in Huanzhu Gege. This Gege is steamed by mixing peppers with other main ingredients. You can see everywhere in front of the small restaurant on the street of Enshi. There are many tiny steamers steaming on the flourishing fire, and the things in this steamer are "gege". There are many varieties of "Gege", including beef Gege, mutton Gege, pork Gege, fat sausage Gege and so on.

Features of the joint slag

Actually, it is a small hot pot, in which some base materials such as bean dregs, peanut dregs and minced meat are put, and raw materials such as pork, beef or mutton are added to form various tastes. Generally, each person can eat a joint slag at a cost of 7 8 yuan, and no matter how many people eat in a pot, they are charged according to their heads. While eating the slag, there will be several small dishes of cold dishes, such as peanuts, cold dishes, dried beans, etc. These cold dishes are also presented with the slag.

bacon

Features: Bacon is one of the local specialties, and you can taste it in stalls or small restaurants. When the customer selects the bacon, the shopkeeper or stall owner first puts the meat selected by the customer on the coal stove to burn, and then directly burns it until it drips oil, then throws it into boiling water with alkali to soak it, and then wipes it on the surface of the meat with a cleaning ball. Soon, a piece of bacon with yellow skin and fresh meat is finished.

[ local snacks]

Squeezed wide pepper

Features: Squeezed wide pepper is the flavor of urban and rural residents in Sishi. Mix bright red pepper chips with jade rice flour, make it after the annual white dew, store it in the jar and seal it, and eat it after half a month, and use it up before and after the next year's white dew; This dish is easy to eat. Take it out of the jar, fry it in a wok to dry the water, and put it in cooking oil and salt. If it is used as the bottom of "meat deduction", it will be more delicious.

fragrant oil

Features: fragrant oil is a unique flavor snack in Sishi urban and rural areas, which is often used for breakfast. The manufacturing method is: Soak rice and soybeans to swell, and grind them into fine pulp for later use. L Use a special mold (oil fragrant ladle) to hold the material, with rice pulp as the bottom layer, shredded pork, onion, pepper and other seasonings in the middle, and rice pulp as the top layer; Deep-fried in oil pan, ready to eat. Another way to eat fragrant oil is to infiltrate peas or diced sweet potatoes into rice slurry, put it into a mold and fry it, which is called "crisp wheat peas" and "sweet noodle nests".

Badong mutton noodle

Features: Badong mutton noodle is famous for its large bowl, tender meat, spicy soup, fresh taste and non-greasy, which is unique because of its fine selection of materials and exquisite production. It is refined from local goat meat, and the "Badong County Records" contains "the beauty of preserved goats and deer". The production method is as follows: the mutton is boned, washed, cut into copper-coin-thick slices, boiled in a pot until it is 8% mature, and then picked up; then, appropriate amounts of dried red pepper powder (Chili powder is not allowed), Jiang Mo, garlic powder, pepper and bean paste are added, one portion of melted lard, one portion of melted sheep oil and one portion of sesame oil are mixed together, and fried into red oil, and then the eight-matured mutton slices are poured into stew and cooked. Add star anise, cinnamon, fennel, dried tangerine peel and other spices to the sheep bones and boil them into soup, also called "brine", and keep them warm over slow fire for later use. When guests want to eat, they will cook the noodles with alkaline water, scoop them up, put them in a bowl, serve them with mutton soup and mutton, and put a little parsley on them. It is characterized by alternating red, white and green, which is not only full of color, fragrance and taste, but also has the effect of nourishing yin and tonifying kidney.