1. The beancurd bean curd in Xiakou (also called bean curd brain) is a unique dish and delicious snack in Xiling Gorge of the Yangtze River. Because of its excellent water quality and fine production, its beancurd is famous for its white and delicate texture, such as milk and fat. Bean curd and tofu belong to the same family, but there are some differences, that is, tofu is solidified, while bean curd is semi-solidified liquid. The production process of beancurd is very particular about grinding beancurd into beancurd with a stone mill, peeling it, soaking it in clear water until the beancurd swells and turns white, taking it out, grinding it into fine soybean milk with clear water, filtering the soybean milk with a coarse white cloth bag, taking out bean dregs, pouring the filtered juice into a large iron pot, boiling it with strong fire, chiseling it into a special wooden bucket, wooden basin or ceramic pot, then pouring the cooked gypsum into hot soybean milk with clear water, and mixing it with a wooden ladle for about five times.

2. Spicy shrimp &; The feeling of Xiangji pot-stewed food in Yichang is still very good. The place is not big, so you can probably walk around the main streets without a map. Restaurants are not on every street, but concentrated on several streets. It is strongly not recommended to eat in the night market next to yanjiang road, because the price is unreasonable and the taste is not delicious. Still have to go to the red star road to eat, the price is cheap and the quantity is sufficient, the key is too delicious.

3. Peach Blossom Fish with Chicken Mud is the essence of this soup, but Peach Blossom Fish is not a fish, it is a kind of transparent body of algae. Peach Blossom Fish was born in Yiling Xiakou and Xiangxi River, and it lives and dies with peach blossoms. When peach blossoms are in full bloom, it also appears in the rippling blue waves. I saw that it resembles petals of peach blossoms, some of which are white and flawless, some of which are faded in red makeup, and some of which are milky yellow. It rises and falls with the clear water waves, and it complements the peach blossoms on both sides of Xiangxi River like Danxia, making it difficult to tell the truth from the false. After the peach blossom dies, the peach blossom fish disappears and returns to the mysterious nature.

4. Fat Fish This is a traditional famous dish. It is made of fat fish (Hui fish) from Huyatan to Nanjinguan and steamed with fat meat. The fish is fresh and tender, the fish soup is fat, and the dishes are light and original, which is well received by Chinese and foreign eaters. On this basis, we also made the country ball fat fish, peony pearl fat fish and other colors.

5. Flavor Bacon Flavor Bacon is a Tujia flavor with fresh pork as raw material, combining traditional formula with modern scientific formula, inheriting the ancient Tujia craft, selecting pine and cypress branches, wood shavings and charcoal for baking.

6. Radish is a famous flavor snack in Yichang, jiaozi. The main raw materials are rice, soybeans and radishes. The method is: soak 9% rice and 1% soybeans for 4-5 hours and grind them into pulp. When the radish is cut into shreds, mixed with spices such as pepper noodles, pepper powder, garlic (onion) seedlings and refined salt, and fried, the bottom slurry is first put in a special meniscus iron spoon, and then the mixed shredded radish is put as stuffing, then covered with the slurry, and fried in an oil pan until golden brown. It's crispy outside and soft inside, spicy but not prickly, and delicious.

7. Yiling Spring Roll is made of eggs and flour with thin skin, mixed with lightly stir-fried leeks, bacon, dried bean curd, fragrant mushrooms (or mushrooms), and fried until golden brown. This dish is crispy on the outside and tender on the inside, soft and delicious. It is usually made by families during the Lunar New Year and is very popular among Yichang citizens.

8. Crispy oil is one of Yichang-style snacks. It is made by steaming glutinous rice into glutinous rice, filling it with white sugar and sesame seeds, making it into a prismatic shape, and frying it into golden brown. It's crispy outside and soft inside, sweet and delicious.

9. The cold cake is ground into pulp with polished rice, and then mixed with white sugar, soda, plaster of Paris, raw fermented grains (rice wine), alkali and other auxiliary materials to make a pulp. Put it for 4-5 hours, put it on a plate, steam it in a cage, and cut it into prisms after coming out of the cage. It is a good summer product.

1. Cold shrimp is a drink with rice and corn as raw materials and brown sugar water as seasoning, which can cool and quench thirst. It is a drink with better flavor after being mixed with ice water in summer, and is deeply loved by Yichang residents. It is run by roadside vendors, mostly made by families, and the price is about one yuan a cup. There is a "Zheng Xin Ji" on Zhixiang Road, which is a distinctive place for cold shrimp. In front of the table, there is a row of utensils for holding cold shrimp, like a big wine glass. Slippery is a colorful variety: golden corn, dark black rice, crystal white rice, and lemon, orange juice and grape-flavored jelly, which is colorful.

11. Cold Houttuynia cordata Thunb., also known as Jieer Root and Jieer Root, is a perennial herb named for its fishy smell on its stems and leaves. The whole herb can be used as Chinese medicine. It grows in Yichang city, mostly wild, and is planted artificially. It is listed all year round (most in spring), especially those with tender stems. Serve with ginger, garlic paste, soy sauce, vinegar, onion, monosodium glutamate, sesame oil, etc. This dish is crisp, tender, fragrant and refreshing, and has the effects of clearing away heat, detoxifying and diminishing inflammation. It is not only a big hobby of Yichang citizens, but also a delicious food at hotel banquets, which is deeply loved by European and American diners.

12. It is said that the kang potato is also a traditional snack of Tujia people. "Kang" is a local dialect and a way of cooking besides frying and braising. "Potato" is potato. The method is: firstly, scrape the skin of potato, boil it in a pot, and before it is fully cooked, immediately put it in the pot, add vegetable oil or lacquer oil, toss and turn it to brown the skin, then add salt, minced garlic and Chili powder, and mix well. When the guests came, they presented a bowl as a stomach-pressing food before meals, which is an authentic flavor food.

13. Sanyou Shenxian Chicken is a traditional dish in Yichang. It uses fat and tender chicks as raw materials. After slaughter and cleaning, the whole chicken is marinated in a sand bowl with a variety of seasonings, and then the broth, spices, crystal sugar and other seasonings are added to boil, and then the fire is lowered until the chicken with thick juice is cooked and put on a plate. Bright and mellow color, original flavor. According to legend, the name of Sanyou Fairy Chicken originated from "Sansu" in Song Dynasty. As early as the first year of Jiayu in the Northern Song Dynasty (AD 156), three famous writers, Su Xun, Su Shi and Su Zhe, went from their hometown of Meizhou (now meishan county, Sichuan) to Bianjing (now Kaifeng, Henan) to take the exam. Passing through Yiling (now Yichang City, Hubei Province), I was attracted by the preciseness of three trips to the ancient cave, so I prepared food and wine for this trip. Poetry on wine is better than a fairy. In order to be famous, later generations named the chicken dish eaten by "San Su" as "Three Tour Fairy Chicken". Later, Lu You, a poet in the Southern Song Dynasty, visited Sanyou Cave in the fifth year of the Song Dynasty (AD 1169), and also drew water to make tea and wrote poems on the stone wall of Sanyou Cave. Legend has it that I once tasted the delicious food of "Three Tour Fairy Chicken".

14. Step bean cake Step bean cake is a famous food in Yichang. At the end of the year, stepping on bean cakes has become a necessity for every household, just like doing new year's goods. First, rice, mung beans, soybeans, etc. must be soaked in water according to a certain proportion, and then mixed together and ground into slurry. The slurry is scooped into a thin cake about the size of a sieve in the pot with a spoon. Once the cake is cooked, it will be folded into folds about one inch wide, and then it will be evenly cut with a spoon, and the cut folds will be shaken on a dustpan or a roll table to dry, so that the bean cake will be made. It is difficult for one family to step on bean cakes, and no seven or eight people can't turn it off from grinding to cutting. These seven or eight people can't turn away. Some of these seven or eight people play very important roles, such as pushing cakes, and some knives are hired temporarily, and grinding requires a strong young man to undertake.

15. Tujia fried wide pepper is a housewife's housekeeping dish, fried wide pepper, in the homes of ordinary people in Tujia Mountain. This kind of dish can be seen on the dining table of every household, and everyone, men, women and children, can never get tired of eating it. Fried peppers can be said to be a necessary side dish for every family. They are sour, fragrant and delicious. They can be both dry-fried and made into soup. The main method is to chop the red peppers first, put them into corn flour, put them into a frying jar and press them layer by layer. Put a layer of paulownia leaves or plastic paper on the surface, tie them tightly with a bamboo stick, and pour the jar into a salt water basin. After one month, it is fried, and you can dig it at any time when you want to eat.

16. Steamed meat in Tujia nationality In the twelfth lunar month, most Tujia people kill their own pigs. The most attractive thing is that after killing the pigs, every family has to cook steamed meat. Almost all Tujia housewives can cook this special snack, but the process is very simple. The first thing is to prepare the necessary materials-corn flour, fresh meat (both lean and fat and bones), pumpkin (which can be stirred separately with a little sugar), potatoes (peeled and chopped into small pieces) and a little fried pepper. Then put these materials and some condiments (such as pepper powder, chili pepper monosodium glutamate, etc.) together in a large container and stir until all the colors are uniform and close to neutral colors. Then put the steamed meat into the special steamer for Tujia steamed meat and put it in the pot for cooking. It takes about half an hour to see the atmosphere coming out of the steamer, and it is delicious and delicious. It is a special snack of Tujia nationality.

17. The topping cake is made of rice flour, glutinous rice flour and brown sugar, put it in a special wooden lattice, steam it for 1 minutes on the fire, take it out and use the wooden top to eject the cake. It is characterized by softness and waxy taste, and it is sweet and upright, which is most popular among the elderly and children. 18. Dried sweet potatoes are locally called bitter fruits in Yichang. The specific method is to cook (steam) the sweet potatoes, cut them into strips, and then dry them in the sun, so that they can be eaten; It can also be baked and fried with clean coarse sand in an iron pan, and after it becomes brittle, the sand can be filtered in a screen. The color is orange, crisp and delicious.