1 Radish jiaozi is one of the famous traditional snacks in Yichang City, Hubei Province. Although radish jiaozi is also called jiaozi, its raw materials and methods are very different from those in northern jiaozi.

Radish jiaozi When the radish is shredded, mixed with seasonings such as pepper noodles, pepper powder, garlic (onion) seedlings and refined salt, and fried, the basic pulp is first put in a special meniscus iron spoon, then the mixed shredded radish is put as a filling, and then the pulp is covered and fried in an oil pan until golden brown. It is crispy outside and soft inside, spicy but not prickly, and delicious.

2. Red oil noodles are the favorite of Yichang citizens and one of the local specialty snacks. Because its soup is spicy, bright red, bright red, smooth and tough, salty and spicy, it is named red oil noodles.

The production materials are noodles, soy sauce, monosodium glutamate, oil pepper, chopped green onion and so on. Because of its low price and unique taste, it has become a unique delicacy on the table of local citizens. And many foreigners who come to work and study in Yichang like to do as the Romans do, and come to a bowl of red oil noodles too early.

3. Cold shrimp is a very common and distinctive snack produced in Yichang, Hubei Province. It is smooth and refreshing, soft and sweet. It is made by boiling rice slurry and leaking it into a cold water basin with a colander. Named after the head is big and the tail is thin like a shrimp, add brown sugar water. This is a dessert for people to cool off.

4. The root of cold salad is called "Houttuynia cordata", which was originally used as Chinese medicine, but it has become an indispensable dish and snack on the dining table under the transformation of Yichang people. In most cases, the Japanese knotweed root is made with cold salad, but some restaurants innovatively fry the Japanese knotweed root with other dishes, which is also delicious.

5, Kang potatoes, in Yichang, every Kang potato booth will have pickled radish, pepper, coriander and so on. So that bloggers can add them at will, and some stalls will also prepare cut roots, so that a bowl of Kang potatoes not only has the taste of fried potatoes, but also has the fragrance and delicious taste of other side dishes.