The glass room on the far right of KFC in Xiangyang People's Square burns squid.

The tricycle stall at the entrance of Chenguang Primary School near the railway station is baking gluten.

Shops in North Street, Xiangcheng District.

Under the stairwell of Du Ming Snack Town in People's Square, melon seed cake.

King of 100, have a drink. There are snacks in that street.

Xiangyang special cuisine

Three-plug optical disc

It is a famous dish with traditional flavor in Xiangyang area. It is a combination of fried purple mustard (fried pork liver), fried ribs and fried brain foam. The three dishes are all the same color, each dish is offered blindly, and one dish is eaten three times, hence the name "three-plate".

Steamed bream

The bream in Xiangyang was famous as early as the Southern and Northern Dynasties. According to legend, Zhang Jinger, the secretariat of Xiangyang at that time, specially made a "land ship" carrying 1600 bream to pay tribute to Kyoto Jianye. To this end, Emperor Gao of Qi named Zhang Jinger after the local name of the bream as "observing the history of the head". Steamed bream is the best food.

sweet and sour cabbage

Sweet and sour cabbage is one of the innovative dishes in Xiangyang catering industry, which has been included in China menu. Sweet and sour cabbage is made of Chinese cabbage (also known as Xiangyang White) from Xiangyang. This dish is very refreshing, moderately sweet and sour, especially suitable for children and Shanghainese stomachs.

Stir-fried pork bones

Also known as hand-grasping cylinder bone, the main material is pig leg bone. The characteristics of this dish are: pleasant fragrance and mellow juice, which is really nourishing. When eating, you need to prepare disposable plastic gloves and plastic straws, put on gloves to take the bone, insert the straw into the tube to suck out the bone juice, and then eat meat.

Braised pork slices in brown sauce

Sichuan-style pork is one of the representative dishes in Xiangyang, and it is also a home-style meat dish that Xiangfan people like to eat. Most of the raw materials of Sichuan pork are the legs and thighs of pork with skin. This kind of meat is fat and thin. After stir-frying in a red pot, the thin slices of meat are rolled into a small nest. You can also use fat pork belly and stir fry after cooking. Cook the meat soup can also add some fresh vegetables, so that the soup is complete.

Xiangyang noodles

Bao Mian

Noodles in Xiangyang are also called jiaozi or wonton. No matter in the countryside or in the city, Xiangyang people always eat a traditional snack-noodles when celebrating festivals or improving their diet. Xiangfan has a long history and is said to be very popular during the Ming and Qing Dynasties. It is not only famous in the province, but also attracts many tourists from all over the country.

Xiangyang hot and sour noodles

Xiangyang people are commonly known as hot and sour noodles in Huoxiangkou, which smells sour with meat flavor and tastes sour and spicy, but it is different from the spicy taste of ordinary Sichuan and Yunnan. Although the main taste is acid, there will be no phenomena such as fast digestion, early hunger and hyperacidity of ordinary acidic foods after eating. Acidic foods also have the functions of softening blood vessels and lowering blood pressure. This noodle is really one of the best breakfasts in Xiangyang!

Noodles with soybean paste

Zhajiang Noodles and tofu noodles are popular snacks in Xiangfan, and they are typical breakfasts. Its practice is the same as butter noodles, but the seasoning is different from butter noodles. Zhajiang Noodles is mainly fried sauce, tofu noodles are mainly tofu and kelp, and noodles are mainly alkaline noodles.

Acid pulp surface

It is a unique pasta in Zaoyang, Xiangyang with a history of more than 300 years. After several generations of continuous improvement and renewal, the made sour noodle is not only delicious, but also has the effects of appetizing and preventing colds. Nowadays, in the streets and alleys of Guanwan, the smell of sour paste noodles is full of people's mouths and noses. Many Xiangfan urban residents often drive to Zaoyang to taste delicious sour paste noodles.

Xiangyang flavor snacks

Xiangyanggong xiaodian

In the Ming Dynasty, Wang Fu, the king of Xiangyang, had all kinds of snacks every day. Later, due to the extensive spread of outside guests, it flowed to the people and became a famous scenic spot with a long history in Xiangyang. Wangfu store is baked with high-quality coarse cereals and natural green plants as raw materials. It is low in sugar and fat, rich in aroma, crisp and slag-free, and has a unique flavor. Long-term consumption is not only beneficial to health, but also can cultivate sentiment.

Chamber pot Camellia oleifera

Xiangyang's "chamber pot Camellia oleifera" is a snack suitable for winter nights. The production method of Camellia oleifera is simple, but the seasoning is exquisite. Stir-fry the flour until it is slightly yellow, then add sheep oil or butter, pepper, lobster sauce, onion, ginger, salt, etc. , and add water to cook it into a paste. When eating, add chopped garlic sprouts and fried peanuts (pressed into small grains), and the fragrance is overflowing. A bowl before going to bed can warm the stomach, moisten the lungs and generate heat. In the old winter, vendors carried dozens of pounds of big copper pots and peddled them in the streets, so people nicknamed it "chamber pot Camellia oleifera".

Miwo

Made of rice and soybean milk, put in a special spoon and fried in an oil pan. Golden color, round nest-like, thin and crisp in the middle, thick and soft in the edge, containing the fragrance of onion, ginger and sesame.

Yumokin

Mix flour with proper amount of salt, alum and water, cut into strips by hand, and then fry in boiling oil until the outer coke is soft inside. It's a bit like fried dough sticks, but it's much stronger than fried dough sticks and tastes great.

Yudai cake

It is a local traditional scenic spot in Gucheng County with a history of more than 300 years. This product is made of refined glutinous rice flour, high-grade sugar and high-grade sesame oil. The main raw material is green silk, supplemented by green silk, red silk, walnut kernel, Jingui and so on. Carefully made by special technology. Has the effects of invigorating spleen, stimulating appetite, moistening lung and promoting fluid production. Medicine and food, fragrant and refreshing, sweet but not greasy. Because the cake looks like a royal dress and jade belt, it is named "jade belt cake"