Jingzhou is rich and fertile, with abundant underground mineral deposits and countless above-ground products. In particular, pecans, green beans and alpine vegetables are world-famous. They dominate Jixi and are known as "Jingzhou". "Three Treasures of Jingzhou". 1. The raw material of Jingzhou sweet and sour garlic is a kind of wild garlic without cloves. Later, vegetable farmers introduced it and became a specialty of Jingzhou area. The sweet and sour garlic pickled with it has round particles, milky white and shiny, sweet and sour flavor and crispy texture. It is a delicacy that can stimulate the appetite and increase appetite. It also prevents intestinal infections and skin diseases. 2. Lead-free Songhua Preserved Eggs Jiangling has a history of producing preserved eggs for more than 100 years. In the first year of Xuantong (AD 1909), the Songhua eggs produced by Qiu Hucheng Egg Village in Caoshi became famous both inside and outside the province. Lead-free preserved eggs with preserved pineapples have excellent color, aroma and taste, and are superior to lead-preserved eggs processed by traditional methods. After being tested at a constant temperature of 26C for more than 80 days and a constant temperature of 37C for more than 50 days, no deterioration was found in this product. In early 1984, the first batch of lead-free preserved eggs was sold to Hong Kong. The Hong Kong Egg Enterprise Co., Ltd. sent it to the Hong Kong health authorities for testing and found that the lead content was only 0.01%, which is much lower than the international standard (6%). It was deemed that "the quality is very good, and it is delicious and fragrant after chewing" , sweet and cool to the throat, it is the best product." 3. Loquat Loquat is a perennial evergreen tree. It blooms and bears fruit in the first autumn and matures in May of the following year. The fruit is spherical, golden yellow, sweet and slightly sour. Each fruit has one to three cores, leaves and The fruit can be used in traditional Chinese medicine and is one of Jiangling’s specialties. It was designated as the city tree of Gangneung in 1986. Loquats are planted in the front and back yards of many houses, so it is known as the "Hometown of Loquats". 4. Fish cakes and fish balls. Fish cake balls are a unique flavor in Jingzhou. They are praised for their meaty taste and fish flavor. They are fragrant, smooth and tender, and melt in the mouth. Legend has it that the production of fish cakes originated in the Chu State. There is a hotel in Ji Nancheng, the capital of Chu, that specializes in making various fish dishes to accompany wine. One day in summer, the shopkeeper bought more fish, but business was slow that day, so there were still a lot of fish left at night. Seeing that the fish was about to rot away from its bones, the shopkeeper quickly took out all the fish bones, chopped the fish meat into minced meat, mixed in a few eggs, added some soy flour, poured some white wine to remove the smell, and then made it into a cake and put it in a steamer. Steamed. The next day, the fish cakes were cut into pieces, steamed and heated in bowls, topped with seasonings and put on display. The results were very popular. Later, fish cakes became more and more exquisite. People used fish and fat meat to make cakes, and then used pork, yam, etc. to make meatballs. The meatballs are placed on the bottom, and the fish cakes are placed on top. Finally, the tripe slices and kidney slices are cooked and stir-fried to cover the top. It is a multi-vegetable bowl, commonly known as "chowder meatballs". The "Jingzhou fish cake" passed down from generation to generation is made of white fish meat. It is crystal white, extremely fragrant and has a Chudi flavor. Later generations also used red fish meat to fry fish balls and stewed chicken, pork kidneys and pork belly, which became a famous banquet dish in Jingzhou. On top of the feast, the white fish cakes and red fish balls complement each other, which is particularly eye-catching and stimulates people's appetite. If you can taste Jingzhou fish cakes and fish balls once, you will definitely remember them for a lifetime. 5. Jingzhou Embroidery As early as the Spring and Autumn Period and the Warring States Period, the embroidery level in Jingzhou reached a very high level. The silk fabrics unearthed from the Chu Tomb of the Warring States Period in Mashan No. 1, known as the "Treasure House of Silk", are the earliest and most complete extant embroidery crafts in China and even in the world. After the Qin and Han Dynasties, the embroidery tradition of the Chu State was inherited, and the needle techniques developed into straight needles, spread needles, braided needles and other types, and the blending of color threads and inlays became more mature. The sericulture industry developed in the Tang Dynasty, and a large-scale embroidery industry emerged, becoming one of the three major centers of ancient Chinese embroidery. During the Ming and Qing Dynasties, Jingzhou and Hankou were listed as two embroidery bases in Hubei Province in response to the needs of imperial rites, religion, drama and other aspects. In modern times, it is still the center of Han embroidery. The embroidery bureaus and embroidery shops contact folk Han embroidery artists for processing. The large-scale hall embroidery is the most distinctive, with themes such as "One Hundred Singles and Eight Generals", "Guo Ziyi's Birthday Wishes", "The Immortals' Birthday Celebrations", etc. The medium-sized embroideries include sedan curtains, table curtains, chair cushions, drum and drum canopies, etc. The themes include "Eight Immortals Crossing the Sea", "Continuous Promotion to Three Levels", and "Qilin Sends a Child". Most of the small embroideries are for clothing, with patterns such as dragons, phoenixes, mandarin ducks, flowers, etc., with bright colors and vivid expressions. Modern Han embroidery bureaus are concentrated in the Bianhe Bridge area in the ancient city of Jingzhou. 6. Jingzhou lacquerware originated from the Chu State during the Spring and Autumn Period and the Warring States Period. Most of the wooden lacquerware unearthed from the Chu tombs in Jingzhou have unique shapes, fine carvings, and exquisite paintings, forming a typical Chu cultural style. It has been buried underground for more than 2,300 years and is still colorful and dazzling. Jingzhou lacquerware has been passed down from generation to generation, and the level of craftsmanship has been continuously improved. The gold lacquer basins and gold lacquer buckets produced at the end of the Yuan Dynasty are the predecessors of today's tire flower faded lacquerware. The red lacquer boxes produced in the Ming Dynasty are nationally famous handicrafts.

Complete sets of wooden lacquerware with mythological themes produced in the late Qing Dynasty, such as "Ten Palaces of Yama", "Eight Immortals Crossing the Sea", "Havoc in Heaven", etc., were sold to Southeast Asian Islands, the United States, Japan, India and other countries. "Golden Lacquer Plate Basin" participated in the 1911 Guangzhou International Expo. After the founding of the People's Republic of China, Jingzhou lacquer ware inherited the traditional craftsmanship of past dynasties and produced antique lacquer ware, making the ancient traditional lacquer craftsmanship shine. Antique lacquerware uses ancient nanmu unearthed from ancient tombs as its base, and is treated with matte paint (water-milled paint). The production process is lively and delicate, and the shape is light and graceful. There are three main categories of designs: painting, gold-plating and intarsia. In particular, lacquer wares such as the Tiger Seat Flying Bird, Tiger Seat Bird Drum, Lying Deer, Mandarin Duck Beans, Ear Cups, and Lash Boxes, which are imitations of unearthed Chu cultural relics, combine exquisite decoration with durability and added value. 7. Vermilion orange Vermilion orange is a kind of orange. It is called vermilion orange because of its red skin. It has a sweet taste, has a pit, and is plump and small. It is one of Gangneung's specialties. 8. Jiangling lacquerware Jiangling lacquerware technology is very developed. The Jiangling County Arts and Crafts Factory imitated the dragon and phoenix hanging drums, tiger-seat flying birds, lying deer, mandarin duck beans and galloping horses based on the lacquerware unearthed from Chu tombs. These lacquerware are antique and realistic, with strong characteristics of Chu culture. 9. Honghu Feather Fans and Paper Folding Fans. Honghu County uses colorful wild bird feathers to make fans. It is a traditional handicraft. There are more than ten types of fans, including colorful fans, palm fans, peach fans, wide fans, spreading fans, Jingyuan fans, and carved feather fans. Kind, soft and lightweight, beautiful and practical. Honghu paper folding fans are easy to carry, elegant and generous, and come in more than 20 varieties such as betel nut, tiger skin, and carved lacquer. Fans or inscriptions, or printed with landscape paintings and flowers, have both practical and appreciation value. 10. Qianzhang Pork This dish uses pork belly that is both fat and lean. It is boiled and fried, colored with brown sugar, cut into thin slices, and steamed in a bowl. Because the meat slices are as thin as paper and shaped like a shuttle, there are many slices. , hence the name Qianzhang Pork, also known as Comb Pork. It is said that this dish was improved on the traditional method of preparing comb meat when Duan Wenchang, the Prime Minister of the Tang Dynasty, returned to Jiangling Province to visit his relatives, and brought it back to Chang'an for his friends to taste. Since then, this dish has become famous all over the world. 11. Pimp eel was originally called "bamboo eel". It is also known as "pi Tiaozi" because of its common name. This dish uses fresh eel as raw material. Slaughter and remove the bones, cut into long strips 6 cm long and 2 cm wide, batter and starch, fry with sesame until the skin is crispy, then pour sweet, sour and yellow sauce and serve. This dish is golden in color, moderately sweet and sour, crispy and delicious, appetizing and strengthening the spleen. It is one of Gangneung's traditional famous dishes. 12. For Dragon and Phoenix Pairing, first slaughter the phoenix chicken, remove the internal organs, wash it, cook it in boiling water until it is seven ripe, season it in the pot, then fry it in oil until the skin is crispy, cut it into pieces, and arrange it in a phoenix shape on a plate. . In addition, the big yellow eel is slaughtered and deboned, cut into strips, and then smeared with pork puree, ginger foam, and starch. The big yellow eel and Fengguan chicken are used as raw materials to make a traditional Jiangling local dish. The materials are carefully selected and the production is exquisite. , fry in a pan until crispy, arrange in a dragon shape on a plate, add a saucer of sauce, and serve. This dish is golden and bright, vivid in shape, crispy on the outside and tender on the inside, sweet and sour. It is said that Zhuge Liang ordered Liu Bei to make it when Liu Bei returned to Jingzhou from Soochow, so it is called Dragon and Phoenix Pairing. 13. Winter Melon and Turtle Skirt Soup Winter Melon and Turtle Skirt Soup is a soup made with the skirt of soft-shelled turtle (also known as soft-shell turtle, turtle, and turtle) and tender winter melon. Its production method is exquisite and its materials are carefully selected. First, slaughter the turtles with fat skirts, remove the skirts and cut them into pieces, stir-fry over high heat, add chicken soup and seasonings and cook, then add tender winter melon pieces and stew until the turtle skirts are melted. This dish has the effects of nourishing yin and nourishing the kidneys, clearing away heat and reducing inflammation. It is a medicinal diet that was popular in Jiangling as early as the Song Dynasty more than a thousand years ago. According to "Jiangling County Chronicle": During the reign of Emperor Huizong of the Song Dynasty, Zhang returned to Beijing to visit relatives. Huizong asked, "What did you see in Jiangling?" Zhang replied "--Tender winter melon and boiled turtle skirt soup." This refers to this dish.