1. Cold shrimp Cold shrimp is made from rice, corn, etc., and brown sugar water is used as seasoning. It is refreshing and thirst-quenching. In summer, it is mixed with rock brown sugar water to drink, which has a better flavor. It is a drink loved by Yichang residents.

Operated by roadside vendors, most of them are home-made, and the price ranges from 50 cents to 1 yuan a cup.

2. Radish dumplings Although radish dumplings are also called dumplings, their raw materials and preparation methods are quite different from northern dumplings.

The main raw materials of northern dumplings are flour, lean meat and vegetables, while the main raw materials of radish dumplings are rice, soybeans and radish.

Northern dumplings are mostly boiled in water, while radish dumplings have to be deep-fried in oil, otherwise they won't take shape.

So when you eat it, the dumplings are a bit crispier than the radish dumplings.

3. Cold Houttuynia cordata Houttuynia cordata, also known as Jiejiegen and Jieergen, is a perennial herb. It is named because its stems and leaves have a fishy smell. The whole plant can be used in traditional Chinese medicine.

It grows all over Yichang City, mostly wild, and some are artificially planted.

It is available all year round (mostly in spring), and the ones with fat and tender stems are the best.

Serve with ginger, minced garlic, soy sauce, vinegar, scallions, monosodium glutamate, sesame oil, etc. This dish is crisp, tender, fragrant and refreshing, and has the effects of clearing away heat, detoxifying and anti-inflammatory.

4. Hezha Hezha, also known as lazy bean curd, is a traditional snack of the Tujia people.

The production of combined dregs is relatively simple, except that the initial "pushing" stage is a little laborious, so people call making combined dregs push combined dregs. The production process is: wash the soybeans and swell them with water, and then put the beans with water on the stone.

Grind it again and again to make a pulp, put it on the fire and bring it to a boil, then add in the cut fresh radish leaves, boil it again, and you will have a pot of milky white and green residue.

5. Tujia bacon is a traditional custom of making bacon in Guangxi, Sichuan, Guizhou and other local ethnic minority areas every winter lunar month, from "light snow" to "beginning of spring". In the past, there was no refrigerator storage, but ethnic minorities far away from the market would

Cut the fresh pork into pieces and make it into bacon for preservation, because ethnic minorities have many traditional festivals a year, and they eat meat for the festivals.

When guests come to visit, they are treated to meat, so people from ethnic minorities have reason to make bacon.