Due to its special geographical environment, Enshi’s local catering has both Sichuan spicy characteristics and Xiaoxiang spicy style. In particular, the local snacks with Tujia and Miao characteristics have attracted a lot of people. tourists. Enshi's sauerkraut, selenium-enriched potato paste, spicy chicken, braised bacon with Weiwei, as well as Tujia and Miao's Gege, Hezha, bacon, dried potatoes and other unique delicacies and snacks are distinctive and diverse.

1. Tujia Camellia Oil Soup

Tujia Camellia Oil Soup is a snack snack with a tea-like soup texture. It is fragrant, crispy, smooth, fresh, delicious, refreshing and thirst-quenching. It is a traditional food that the Tujia people love very much, so there is a folk proverb: "If you don't drink the oil tea soup, you will feel panicked" and "Three big bowls of food three times a day will make you hard to work with." At the same time, drinking oil tea soup is a traditional etiquette for Tujia people to entertain guests. Whenever distinguished guests come, Tujia people will serve a bowl of fragrant oil tea soup as a treat.

Tujia camellia soup is made by frying an appropriate amount of tea leaves in edible oil until they turn yellow, then adding water to the pot and adding natural seasonings such as ginger, onion, garlic, and pepper. Once the water boils, scoop it into a bowl. In, add pre-fried (or fried) fried rice popcorn, popcorn, tofu fruit, walnut kernels, peanuts, soybeans and other "stuffed goods" and it is ready to eat. Tujia oil tea soup is one of the representative food culture phenomena of Tujia people in Enshi Prefecture. It can be called a masterpiece of Chinese tea culture and has a long history. It is still popular in the whole state, especially in Xianfeng, Laifeng and other places.

2. Hezha

Hezha, also known as lazy tofu. The Enshi Tujia people have deep feelings for Hezha. Especially in the years of war and chaos, when food was extremely scarce, Hezha saved many lives. There is a folk proverb that goes, "Chili peppers are used as salt, and Hezha celebrates the New Year."

In Enshi, there are many ways to eat Hezha, among which Zhangguan Hezha is a typical example of making Hezha hot pot. Zhangguan Hezha is named after "Zhangguan", a small market town in Xuan'en. After boiling the Hezha, it is stewed until it becomes slightly dry, and fresh soup is added with pork, chicken, eggs, etc. to make fresh meat Hezha and Chicken Hezha. , egg with slag and other series of slag hot pots, especially the one made by an old woman named Huang in the town is the most famous and authentic. In addition, Shenquan Hezha is also a well-known local Hezha shop.

3. Kuangguangjiao

Tujia people like to eat bacon. Tujia bacon is brown in color, firm in texture, rich in incense and has a unique flavor. Guangguangjiao, also known as Guangjiao, is made from Enshi's local fresh red pepper and cornmeal (cornmeal) as its main raw materials. The bream and broad pepper are roasted in a pot and then stir-fried with Tujia bacon or steamed as a base for bowls. The finished product is reddish in color and has a very special sour and spicy taste.

4. She rice

She rice has been around since ancient times. It is a food used by ethnic minorities such as the Tujia, Miao and Dong people in China to offer sacrifices to She Ji. The method of making community rice is: pick the fresh and tender wormwood (artemisia annua, artemisia annua) from the fields, streams and hillsides and bring them home, wash and chop them, knead out the bitter water, bake them, and mix them with wild garlic (scallions), ground rice and vegetables. It is made by steaming or stewing auxiliary ingredients such as dried beans, dried bacon and other ingredients mixed with glutinous rice (some sticky rice can be added, but the sticky rice needs to be half-cooked first and then added to the glutinous rice). It is delicious, fragrant, soft and delicious, suitable for all ages.

The Tujia people not only cook community food for their own family, but also use it as a gift to relatives and friends. Therefore, there is a folk proverb that says, "After giving away what you have, you can't finish eating other people's food." This fully shows the simplicity of the Tujia people. , friendly folk customs.

5. Water shield has a crispy texture

According to legend, Fubao Mountain water shield is a gift from the sacred mountain in ancient times. It is a rare treasure in the water. Since the Jin Dynasty, it has been a tribute to the royal palaces and royal banquets of all dynasties. of delicacies. It can be boiled, stir-fried, or served cold, especially when used with fish, cooked chicken, ham, sausage, etc. to make soup. It is tender and delicious, with a unique flavor, as crispy and smooth as fish marrow and agar.

6. Shennongxi Diaozi Fish

The Diaozi fish produced in Shennong River in Badong has tender meat, delicious taste and few spines. It is combined with shredded ginger, dried peppers, sesame seeds and various Stir the seasonings together over high heat until the skin is crispy and the inside is tender, extremely spicy and very appetizing.

7. Badong Five-Spice Dried Tofu

Badong Five-Spice Dried Tofu is carefully selected and carefully marinated. It is dark yellow in color, fine and tough in texture, and has all five flavors. It is an endless aftertaste of eating. And unique.

Badong spiced dried tofu originated in the late Qing Dynasty and has a history of more than 100 years. In the middle of the 19th century, Xinling Town, Badong County, had become a water and land passage between Sichuan and Huguang. Therefore, four or five dried tofu workshops were opened, especially Gu's, which has the best quality. Its production uses the sweet and spicy tofu from Liangshui Temple. Spring water, add appropriate amount of brown sugar, star anise, cloves, refined salt, sanrai, spikenard, camellia, tangerine peel, ginger, fennel, pepper, chicken, etc. to make a marinade. Hot-wrap the tofu with a square towel and form it under high pressure. , marinated.

8. Baiyang Dried Tofu

Baiyang Dried Tofu is mainly made of high-quality real estate soybeans, Longdong Bay spring water and several kinds of natural spices. After washing, soaking, grinding, filtering, rolling and pulping, It is processed through more than a dozen unique processes such as cooking, wrapping, pressing, baking, marinating, and sealing.

Boyang Dried Tofu is golden in color, has a long and delicious taste, is mellow and thick, and has a delicate texture. Whether eaten raw or stir-fried, spiced or spicy, it has a refreshing and endless aftertaste.

9. Enshi bean curd

The finished bean curd is milky white in color and has a light fragrance. Enshi bean curd is divided into rice bean curd, mung bean curd and corn bean curd, among which rice bean curd is the most popular.