Shangxiang air-dried chicken

Shangxiang brand air-dried chicken is a traditional pickled product in Jingmen. Its origin can be traced back to the "dew chicken" in Qu Yuan's Evocation, which was famous for being made by Mrs. Sun Shangxiang of Liu Bei in the Three Kingdoms period. This chicken adopts low-temperature cold air drying technology, the surface is sauce yellow, the meat is refreshing and the aftertaste is long. It has won the title of "Famous Brand Product in China Market", and its food methods are diverse, especially the "original spicy chicken". In this dish, the air-dried chicken is washed and put into a dish with the skin facing down. Add cooking wine and onion ginger, steam in a cage until it is cooked, take out Jingmin, and cut into pieces to serve. Its color is beautiful and generous, and the chicken is dry, fragrant, tough and refreshing, oily but not greasy, with a long aftertaste, and the more chewy it is, the more fragrant it is.

smoked meat in lixi

the jingshan mountain is used in the north of Jingmen city, where the mountains are high and the forests are dense, and the farmer's smoked wax products are especially distinctive. "Lixi Smoked Meat" is made by curing pork in the twelfth lunar month, adding rice bran to cypress branches, adding walnut shells, peanut shells and rapeseed shells as appropriate, and the finished product is fresh, fragrant and firm, with the smell of smoked materials. Wash rice with water before eating, and it should be steamed, boiled, fried and stewed, which has a unique smell.

Ipomoea aquatica

Ipomoea aquatica is a traditional dish in Zhongxiang. It is said that before Emperor Jiajing of the Ming Dynasty went to Beijing to ascend to the throne, his teacher specially invited a famous chef to carefully prepare a bowl of dragon-shaped dishes as his farewell dinner. Yu Yi has made great achievements. Jiajing was full of praise after eating, and named it "Panlong Cuisine", which became the relocated dish in Ming Palace. This dish is made of fine pork and fresh fish meat, respectively. Add diced pork fat, egg white, starch and condiments to stir it, wrap it in egg skin and steam it in a cage. Slice into a dragon shape and steam for 15 minutes before serving. This dish is exquisite in production, beautiful in appearance and delicious in taste, and is known as "eating meat but not meat".