Chicken offal in Qianjiang refers to chicken viscera, such as chicken heart, chicken gizzard, chicken intestine, chicken liver and so on. Stir-fried chicken offal with Chili is an authentic flavor dish. Chicken offal has a strong fishy smell. Stir-fry with pepper, pickled pepper and onion, ginger and garlic. Cooking red pickled peppers and tender shredded radish with hot vegetable oil can not only remove the odor of chicken offal, but also make the finished dishes crisp, tender and fragrant.

Qianjiang chicken offal is cooked by Tujia cooking method, and the chicken offal has a strong smell. Hot vegetable oil is used to cook red pickled pepper and tender shredded radish, supplemented by seasonings such as onion, ginger, garlic and pepper. The taste is crisp and tender, fresh and fragrant, spicy, full of color and flavor, mellow and delicious.

Wuling gourmet

There are many kinds of wild precious fungi such as bigfoot, Morchella, Anemone and September incense 100 and plants such as Gastrodia elata and Dioscorea opposita.

Qianjiang mung bean powder

Qianjiang mung bean powder is one of the most common foods eaten by Qianjiang people. In the streets of Qianjiang, vegetable markets and citizens' homes, mung bean powder is not uncommon.

The most famous mung bean powder in Qianjiang is Zhuoshui mung bean powder in Zhuoshui Ancient Town, Qianjiang District.

The production technology of mung bean powder in Zhuoshui ancient town was included in the second batch of intangible cultural heritage protection list in Chongqing.

Sour pork

Stir-fried pork belly: Slice pork belly, marinate it with salt, mix well with blanched powder, put it in a jar, fill it with straw or bamboo leaves, seal it upside down, marinate it for 15 -30 days, so that the meat can fully react with seasonings and become slightly sour. When eating, it can be steamed, fried and fried, and various ingredients can be added after steaming, frying and frying.

tea-oil tree

Oil tea soup ingredients edible oil, tea, vermicelli, egg slices, etc. Stir-fry tea leaves in oil, add a little water to boil, dilute them with water when they become brown tea pulp, boil them, and add salt, garlic, pepper and other seasonings, which is delicious.

rice tofu

Rice tofu is tender, sour and delicious. Its production method is to wash and soak rice, add water to grind it into rice slurry, then add alkali to boil it, and cool it to form a piece of "tofu". When eating, cut into small pieces, put them in cold water and take them out. After putting them in the container, put chopped radish, pickles, crisp soybeans, crisp peanuts, chopped green onion and other different seasoning powders and soups on the rice tofu.

Honey Qiao Ba

Honey Buckwheat Baba is made of buckwheat in the cold mountainous areas such as Tang San and Xiangyang. It is ground into flour, added with appropriate amount of water, mixed evenly and fried into cakes. This is Buckwheat Baba. Baba has two flavors: bitter buckwheat and sweet buckwheat. Sweet buckwheat tastes light but not bitter, while bitter buckwheat tastes slightly bitter, but it is cool and delicious, and has the effects of cooling blood, reducing fire and moistening intestines. When eating, dip in Aru honey unique to Luxi, which is sweet and delicious, and integrates nutrition and delicacy.

Pearl lancha

Zhulan tea originated in the Three Kingdoms, flourished in the Qing Dynasty, won the favor of Emperor Qianlong, and was specially made with poems, flowers and ink plaques and passed down to future generations.

Pearl orchid tea is made of selenium-enriched green tea and precious pearl orchid, which are unique in Wuling Yunwu mountain area, and refined by traditional technology and modern technology. Its product leaves are tender and green, fragrant and elegant, pure and lasting, fresh and mellow, rich in selenium, and the soup is yellow-green, crystal clear.