Shizhu delicacies include Shizhu water shield, Duba noodles, Tan's bamboo tube wine, Tujia wild mushroom feast, mung bean noodles, cured hoof, braised bream and sea pepper fried bacon, etc.

1. Shizhu water shield: Water shield was used as a tribute in ancient times and has a history of more than 1,600 years. The "Book of Jin" records that "Wang Jue admired it." Water shield is a perennial water lily herbaceous plant and is one of the "three famous dishes" in the south of the Yangtze River (water shield, sea bass and water shield). It contains protein, sugar, iron, asparagus, leucine and other nutrients.

2. Duba powder: Laoshenshan pure natural Duba powder, also known as fern root powder, is a starch made from the roots of rare plant wild ferns. It is known as "black food", and the ancients praised it with the poem "Piles of dishes are blown to ripen purple agate, and bright colored glaze is chewed in the mouth".

3. Tan's Bamboo Tube Wine: The unique production method and brewing process allow the wine to grow together with the bamboo. It is an original domestic double fermentation production process. After the second natural fermentation, the bamboo tube wine is brewed. After harvesting, only simple finished product processing is performed without any reproduction or sealing processing.

4. Tujia Wild Mushroom Feast: There are many types of Huangshui Forest Mushrooms, with unique aroma and texture. In addition, they are rich in protein, amino acids and vitamins. In recent years, they have become a hot topic in healthy diet. Chinese and foreign tourists often eat mushrooms.

5. Mung bean noodles: Mung bean noodles are produced in Shizhu, Chongqing. Mung bean noodles are made of mung beans, rice, green leafy vegetables, starch, and vegetable oil. When making, sieve out the mud and sand in the beans and then grind them. When grinding, fill the holes of the grinder to grind them slightly, then put them in a container and add water to soak them.

6. Cured Hoof: Cured Hoof is one of the specialties of Tujia. The most authentic cured hoof is made every winter. Tujia people "dismember" their own New Year pigs and then take advantage of the residual heat to sprinkle seasonings on them and soak them for 3 to 4 days to allow the flavor to completely penetrate into the pork.

7. Stir-fried bacon with bream and sea pepper: Chili is a home-cooked dish of Tujia people all year round. Chili is used in steaming, stir-frying, boiling, stewing, and mixing. "Red oil chili" is even more commonly used. seasoning. The bream pepper is made from Shizhu red pepper and cornmeal as the main raw materials. The bream pepper is roasted in a pot and then stir-fried with Tujia bacon or steamed as the base of a bowl.