Enshi's sesame biscuits are golden and crispy, crispy on the outside and soft on the inside, with a unique flavor. They are one of Enshi's distinctive local snacks and are known as "Chinese pizza".
The oil is fragrant on the outside, tender on the outside, crispy and delicious. It is a breakfast often eaten by locals and is worth tasting.
There are many special delicacies in Enshi that you can’t miss when traveling here.
1. The main ingredient of Tujia Shaobing is flour. It is first made with old flour, and then meat, green onions, peppers, etc. are used as raw materials to make fillings. They are mixed together to make an oval cake shape, and then smeared with soy sauce and sesame seeds.
etc., baked with charcoal in a clay vat.
The cooked Tujia sesame cakes are golden in color, crispy on the outside and soft on the inside.
There are two ways to make it, one is electric grilling and the other is charcoal grilling. The tastes are different and you can’t stop eating them.
It is also known as the crumb-shaking sesame cake and the shake-off crumbs sesame cake. It is named after the outer layer is crispy and loose after baking, and the crumbs can fall off with a slight shake. It is also known as "Chinese pizza".
Tujia Shaobing is one of the snacks with rich local characteristics in Enshi area.
Tujia Shaobing - Address: Left side of Jinlianhua, Tuqiaoba Reason for recommendation: There is no meat in the first bite, but the aroma brought by the fluffy pancake makes people unable to stop mouthing.
The more I eat, the more I get addicted to it. Even without meat, this piece of fermented noodles is still excellent.
Other recommendations - Jianshi Xue Big Cake: At the Crossroads of Aviation Garden 2. Youxiang'er Enshi's Youxiang'er, pour rice milk into the oily ladle. When the rice milk completely covers the bottom of the ladle, add shredded fresh pork, shredded potatoes,
Make the filling with chopped green onion, chili powder, etc., then pour a thin layer of rice milk on top, then put it in the pot and start frying.
The oil-flavored stuffing depends on personal taste. Those who love eggs can also crack a raw egg on top of the stuffing. It is said that the fried oil-flavored flavor is amazing.
The oil is fragrant on the outside, tender on the outside, crispy and delicious. People in Enshi often eat this for breakfast, and even eat it at noon. They never get tired of eating it.
You can sit at the dinner table and enjoy it slowly with noodles, soy milk, etc. If you are in a hurry, you can also wrap it in paper and eat it while walking.
However, since it is fried food, you need to pay attention to the oil droplets seeping out of the oil when eating.
You Xiang'er - Address: The alley opposite the original printing factory on Renmin Road Recommendation reason: The oil dumplings that originally cost two yuan now cost five yuan, but the meat is still as firm as ever, and you can taste the delicious taste of the meat after taking the first bite.
The stall owner had a great time, and I may never find such a cheap breakfast again in the streets and alleys! Other recommendations - opposite Renmin Road 2nd Street (a night market that only opens in the evening) 3. Grease a pan with thin oil on tofu skin
, the batter slides out of the special funnel, and the edges are slightly warped. The cooked tofu skin is not as smooth as noodles, but has a rough and solid texture and the aroma of grains.
The main raw materials for making tofu skin are rice and potato starch, while mung bean skin (bean skin) and corn bean skin need to be added with corresponding raw materials.
The made bean skin can be boiled or fried, and is usually served with chicken, duck, fish, meat, vegetables, etc. It has a soft and smooth texture and an endless aftertaste.
Doupi - Address: Next to the Folk Museum Recommendation reason: There are many flavors to choose from. What about the taste? It is not very amazing, but I guarantee you will enjoy it. The soft glutinous rice in your mouth and various kinds of mixed vegetables, gulu gulu
After eating, one bowl can make people feel full.