Jingzhou is just over 200 kilometers away from Wuhan, and they both belong to Hubei Province. The taste and types of food are similar, but there are obvious differences in the eating habits of the two places.

Take the matter of "premature" as an example. Yizhou Jun, a native of Wuhan, admired the comfort of Jingzhou people eating noodles and drinking wine early in the morning

A day for Jingzhou people starts with a bowl of soup.

Jingzhou people have always loved to drink morning wine. According to Jingzhou locals, the origin of the habit of drinking soup in the morning has something to do with this morning wine. Drinking morning wine on an empty stomach is not good for your health. You must eat whatever you want, especially meat. For example, Gong'an County under the jurisdiction of Jingzhou is famous for its beef offal hot pot. The public security people drink two ounces of wine every morning with the offal hot pot. The breakfast drink in Jingshan is a bowl of freshly cooked meat soup. Shredded pork, pork liver, kidney, pigeon, and tripe slices are all common soup ingredients. If you want to be more nourishing, the soup restaurant also has black-bone chicken soup and Fortune fish soup.

People in Wuhan call eating breakfast "too early" and want the word "quick", while people in Jingzhou start their morning with a bowl of steaming soup, which is a model of slow life attitude. Although we live a slow life, Jingzhou's breakfast soup must be made quickly to reflect the word "fresh and tender".

First season the meat with starch and set aside. Add a handful of vegetables or rice noodles to a pot of boiling water, add salt, chicken essence, and pepper and mix well. Then quickly add the meat to the pot, be sure to master it well. According to the time and heat, cook the meat when it is cooked and at its most tender. In just two or three minutes, a bowl of juicy, tender, nutritious soup will be served to the table steaming hot.

Drinking soup too early is a breakfast culture that I only saw in Jingzhou after traveling all over the country. For people who are overwhelmed by the fast pace of life, a bowl of morning soup with a fried dough stick is a soothing rhythm to start every morning. Even if you don't drink morning wine, you will probably get drunk.

There are many delicacies in Jingzhou, such as boiled fish in Luochang, Malatang in Women’s Street, duck in Dazhai Lane, rice noodles in Huangjiatang, Dalian noodles, Zhonglian noodles and Zaotang noodles on Jianghan South Road. , the microwave noodles with soy sauce on Taqiao Road, the donkey steak on Bibo Road, the braised prawns with Wuqi oil opposite Hongyuan Hotel, the Guochang Chicken on Taqiao North Road used to be very popular, but I don’t know how it is now, Wanshou Tower The fat fish on the riverside, the firewood rice in Liulinzhou, the shark fin hotpot in the duck shed near Chengfeng School is pretty good, and the river shrimp next to Guancu Chang Lake is very fresh. I don’t know if it’s still available now. Five The mutton soup along the way is bustling with people at one or two o'clock in the morning. There are also midnight snacks on Hongxing Road that are open for 12 hours. There are beef bones and ox tails. I have to say that Dujia chicken is really good, and Jiujiu's duck neck It’s too much to wait, I’ll add more when I think of it.

I like to eat the steamed chrysanthemum chrysanthemum from Jingzhou. It is fragrant and glutinous and delicious, and melts in your mouth. The fragrance is irresistible.

In addition, fish fillets (also called black fish) are made by local rural people in Jingzhou. The fish fillet is very thin and has no fish bones. After it is cooked, the fish fillet is tender, smooth and very refreshing. It tastes delicious, with a fragrant fish aroma and no fishy taste. It melts in your mouth and is delicious. The food I like is very rustic, don’t laugh at me! Just delicious.

Shishoucai, Zhongxiang is called Panlongcai. Zhongxiang once belonged to Jingzhou. Shashi Zaotang Noodles, of course, fish maw, but it has been deified and not close to the people. Stir-fried water chestnuts, lotus root tips, and chicken head buds. Gang, it is said that the common name is Cishui. This is really only produced in Jingchu, and only Jingzhou eats it this way. Di bamboo shoots and tuber mugwort are not enough for outsiders to know, but outsiders can't eat them either. People in Shenzhen and Jingzhou can search for Jingzhou There are at least four local restaurants that I know of. They are opened by the owner of the original Shishou Top Tianhe Hotel. He is my boss in another industry. I recommend them. It seems a little suspicious of advertising, but the owner is a nice person. I am grateful

It was 1994. I caught a cold and coughed so hard that I couldn't lie down. My chest was tight, my throat was itchy, and I couldn't swallow anything. That day, my mother-in-law made me a bowl of soda meat. The tender meat foam slid through my mouth, and with the gentle stirring of my tongue, it slid down my throat. I still remember the refreshing and delicious taste.

Later, I got greedy and pestered my mother-in-law to make soda meat. I also tried making it a few times, but it didn’t taste like that. My mother-in-law said with a smile that when she gets older, it will taste like her.

Speaking of Jingzhou’s food, the New Year is approaching, and I can’t help but think of the scene when I was a child. Every child always looks forward to the Chinese New Year coming soon because there will be delicious food. When the lunar calendar enters the winter month, every household is preparing to kill the New Year pig to make bacon. Whenever the pig is slaughtered at home, I am very happy. Not only do I have meat to eat, but also the very delicious Xue Tou Nao. What is Xue Tou Nao? Woolen cloth? That is, pig blood. When killing a pig, put some salt, water, and chili sauce in the basin to collect the pig blood, then add the pig blood and let it stand, then cut it into pieces. When the water bubbles form in the pot, gently remove the pig blood. Slide it into the pot and cook for a while. Then slice it into slices and put it into a stew pot with fried pork and garlic sprouts, and serve it on the table. Wow, that is so fragrant. This is called eating Xuetunao, an authentic hometown delicacy. Of course, there are many delicious traditional foods, which I really miss.

Shashi Tofu Motoko, which has been called Tofu Motoko for many years, is actually rice Motoko. The truly authentic Tofu Motoko uses more than ten kinds of ingredients and side dishes. I used to buy two green onion fried rice cakes and a bowl of tofu yuanzi every morning, and ate them with gusto.

Vinegar fish.

This dish no longer exists in Jingzhou. It is found in the reeds and is used in spring. The name is Lian Jiazixu, which was eaten by Jingzhou locals born in the 1970s. The current Xietang Prefecture was a field of reeds in the 1980s. This wild vegetable grows among the reeds, and it tastes much better than mud lettuce. Over the years, I only knew it was delicious, but I had forgotten the taste. During the spring outing in elementary school, I searched for it with my classmates. But I couldn't find it, so the teacher took us to look for it and cook it in the pot we brought. Really good memories. Unforgettable taste!

Many people think that Hubei cuisine is not among the eight major cuisines, and they think that Hubei cuisine is not delicious. In fact, this is not the case. Hubei cuisine combines the essence of northern and southern cuisines and has its own system. Taking advantage of the advantages of the Yangtze River and freshwater lakes, the freshwater fish dishes made are absolutely delicious. Hubei cuisine is divided into six factions, including Hanmian, Xiangyun, Huanggang, Hubei Xianhuang, Jingyi and Southwest Hubei, each with its own signature dishes.

Among them, Jingyi flavor refers to Jingzhou and Yichang, which are the prosperous places of Chu culture and Hubei cuisine. The dishes focus on the original flavor, the taste is relatively elegant, and the salty, salty, sour and sweet flavors are outstanding. There are cooking methods such as steaming, stewing, stewing, roasting, and braising. Classic delicacies include skinned eel, Qianzhang Pork, pigeon eggs and fish maw, and braised eight treasures.

Today I will focus on sharing with you the food in Jingzhou. After all, I have spent some time in Jingzhou and I still have some say in the food there.

1. Zaotang Noodles

Zaotang Noodles is a famous snack in Shashi District, Jingzhou. It has been passed down for hundreds of years and is still loved by people in Jingzhou. In a bowl of morning noodles, the crispy aroma of eel, the tenderness of chicken, and the mellow aroma of lean meat come together, plus the milky white broth and chewy noodles, which are fresh but not greasy, and will whet your appetite in an instant.

2. Jingzhou Qianzhang Pork

In Jingzhou, Qianzhang Pork, also known as comb meat, is a famous dish in Jingzhou and one of the representatives of Hubei cuisine. The production of Jingzhou Qianzhang Braised Pork must use oak pepper made from local chili peppers. Scoop out the pickled jalapenos, stir-fry the water with oil, and place it on the bottom of a bowl. Then put the pork belly on top and steam it in a pot. Steam the fat from the pork belly into the jalapeno peppers. After steaming, place a plate on the bowl. On top, flip it over quickly. Qianzhang Pork is the best. It tastes oily but not greasy, so it is a good side dish.

3. Jingzhou Pi Tiao eel

Pi Tiao eel is a traditional dish in Jingzhou with a history of hundreds of years. It is named because the prepared eel looks like a leather strip. The prepared eel is deep-fried twice and then drizzled with sweet and sour sauce. It is golden in color, crispy on the outside and tender on the inside. As soon as one end is served, it will be shared and plated by everyone. This shows that everyone likes this dish.

4. Gongan Guokui

Guokui is a special pasta in Jingzhou Gongan County. According to the different fillings, it is divided into fresh meat Guokui, sugar Guokui, beef Guokui and Meicai Guokui. etc. types. The freshly made Guokui is charred on the outside, tender on the inside, and soft. When you bite into it while it's hot, your mouth will be full of fragrance, which makes people full of praise.

5. Jingsha fish cake

Fish cake is a specialty of Jingzhou and a classic delicacy in Jingzhou. It is popular in Jingzhou and surrounding counties and cities. There is a saying that "no feast is complete without cakes". " said.

Fish cakes are crystal clear and white, soft, tender, fragrant and tough. Jingzhou chefs can use fish cakes to make a variety of delicacies, so Jingsha fish cakes are also known as the top famous dishes in Jingzhou.

6. Huanxi Tuo

Huanxi Tuo is a traditional snack in Jingzhou with a history of more than a hundred years. Roll glutinous rice flour and water into a round ball, wrap it in sesame seeds, fry it until brown, take it out and pour it into another pot with caramel and stir-fry, then take it out of the pot and transfer it to a basket covered with sesame seeds to shake it a few times. It's done. The prepared Huanxi Tuo is crispy on the outside, tender on the inside, bright in color, soft and sweet, and has an excellent taste.

Have you tried the above 6 Jingzhou delicacies? What do you think of the taste? What other Jingzhou delicacies do you know? Everyone is welcome to leave a message to add.