The city of Xiangyang not only has a profound cultural heritage but also unique delicacies. In addition to Xiangyang beef (mixed) noodles, which are sold in almost every restaurant, what other special delicacies are there? The following I followed the editor to the dining table of Xiangyang people. Xiangyang Beef (Miscellaneous) Noodles

In Xiangyang, small restaurants selling beef (Miscellaneous) Noodles are everywhere. Xiangyang people can’t do without this spicy food for three meals a day or even as a midnight snack. Three fresh beef (mixed) noodles. The al dente alkaline noodles are made with chunks of beef and beef offal, sprinkled with coriander, chopped green onion and red oil, and paired with a bowl of Xiangyang rice wine, which is cozy and comfortable. Xiangyang rice wine

Xiangyang rice wine is fermented from raw rice, so it is packed in bulk. Like fresh beer, it is not easy to store. It is freshly brewed and sold to be consumed on the same day. The color of the wine is milky white and turbid like milk, the aroma is rich, the taste is slightly sour and sweet, and the alcohol content is generally only 2-3 degrees. It can be said to be suitable for all ages. Xiangyang wrapped hoof

Xiangyang wrapped hoof is famous in China, comparable to Jinhua ham and Xuanwei ham, and is a traditional delicacy. This dish is often used in cold cuts. It is bright red in color and has a fragrant meat. It is served with shredded ginger and rice vinegar and has a long aftertaste. It is a good dish to go with wine. Three-set Plate

Three-set Plate is a traditional famous dish in Xiangyang City. It uses pork liver, pork ribs, and pig brain as ingredients, and combines the strengths of fried purple mustard, fried pork ribs, and fried brain pickled vegetables into one dish. Food. Each of the three dishes has a different color and a different taste. One dish is eaten three times, hence the name. Pork with Sand Pork

Pork with Sand Pork is a traditional beet in Xiangyang. It uses pork belly, fillets the meat with red bean paste, steams it until soft and serves it as a dessert. The finished dish is white and red, fragrant, sweet and glutinous, fat but not greasy. It is a very popular fried dish at banquets and is also deeply loved by the elderly. Yicheng Pan eel

The eel is as big as a cowpea and curled up on the plate, so it is called "Pan eel

". Yicheng plate eel is tender and delicious, crispy and delicious, and unforgettable. Its nutritional value is far better than cutting it open and stir-frying and stewing it. It was a "palace dish" specially made for the king of Chu. Its preparation and eating The law is very particular. Kohlrabi

Xiangyang kohlrabi is also known as Kongming cabbage and Zhuge cabbage. It is said that it was invented by Zhuge Liang during the Three Kingdoms period. For thousands of years, kohlrabi has still maintained the traditional pickling method of "three pickles, five braises, and six suns." After ten months of hard work, kohlrabi will become crisp, delicious and rosy in color. Fried thin knife

Xiangyang stir-fried thin knife is said to be related to Guan Yu during the Three Kingdoms period. It is made from fine noodles, black fungus, carrot shreds, tender pork shreds, red and green potatoes. Made from fried shredded peppers. The finished product is golden in color, elegant in tone, crisp and tough in texture, light and refreshing, and delicious in taste. Nanzhang Lard Cake

Nanzhang Lard Cake has a history of hundreds of years. It is a noodle snack baked over charcoal fire. You can eat it when the dough is toasted and the fat overflows. People with strong tastes can brush hot sauce on the surface of sesame seeds to make it taste better.