Jingzhou Food
There are four famous dishes in Jingzhou City:
One is "dragon and phoenix pairing". It uses eel and chicken as raw materials and is cooked through various cooking methods such as boiling, braising, frying, and simmering. It is a traditional famous dish in Jingzhou area. Legend has it that during the Three Kingdoms period, Liu Bei and his wife returned to Jingzhou from Soochow. Zhuge Liang prepared a banquet for them. The first dish served on the banquet was the "Dragon and Phoenix Pairing" specially prepared by Jingzhou chefs. I saw a big eel made into the shape of a dragon, winding on the plate, with scales and armor, its feet stepping on auspicious clouds, its mouth raised high, its horns and beards hanging in a flying shape; the chicken shape is like a phoenix standing next to the dragon, with its neck spread out and its feathers Gorgeous, the crimson crown seems to be dancing. When Liu Bei saw it, he was overjoyed and praised it profusely. From then on, the dish "dragon and phoenix" became famous far and wide.
The second is "fish cake balls". Fish cake meatballs are a unique flavor in Jingzhou. They are praised for their meaty taste, smooth and tender taste, 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 soybean 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 belly slices and kidney slices are cooked and stir-fried to top the bowl. It is a multi-vegetable bowl, commonly known as "chowder meatballs".
The third is "pimp eel". There is a "Juzhenyuan" restaurant in Jingzhou City. Juzhenyuan's "Pi Tiao Eel" is a traditional famous dish. Eel is a good food for dietary therapy. "Famous Doctors" lists eel as a top-quality food, saying that it can nourish the five internal organs and cure asthenia. loss effect.
The fourth is "Winter Melon and Turtle Skirt Soup". It is made by simmering the plump male turtle skirt and tender winter melon with chicken soup and seasonings. According to "Jiangling County Chronicles", during the Northern Song Dynasty, Song Renzong summoned Zhang Jing from Jingzhou and asked him what delicious food there was in Jiangling. Zhang Jing replied: "New corn is used to cook fish roe rice, and tender winter melon is used to cook turtle skirt soup." It can be seen that "Winter Melon and Turtle Skirt Soup" became famous all over the world in the Song Dynasty.
Other specialties in Jingzhou
gt;gt;Pimped eel
The cooking method is particular about the fire technique. Live eels are slaughtered and washed, cut into strips, battered and sizing, fried in oil at three different temperatures until the skin is crispy, and then topped with sweet and sour yellow sauce. The skin-tiao eels made in this way look like wrinkles. The skin snake strips are golden and transparent in color, crispy on the outside, oily and tender on the inside, and taste sweet and mellow.
gt;gt;Mianyang Three Steamed Rice Balls
That is, steamed pork with rice flour, steamed pearl balls, and steamed white balls. The three steamed dishes have the characteristics of using thin gravy, pure MSG, and being good at maintaining the original flavor. Among them, steamed pearl balls are especially famous.
Preparation method: Use pork and fish of equal proportions of fat and lean meat as the main ingredients, chop into minced meat, mix with egg liquid, pepper, minced ginger and other seasonings, mix well with wet thick powder, squeeze Shape the meatballs into five-fifths in diameter, put them into a sieve and roll them with glutinous rice, put them in a basket, and steam them over high heat. After ripening, the glutinous rice will be crystal clear, white and transparent, like pearls. The meatballs will be soft and waxy, oily and fluffy, and the meat will be tender, fat but not greasy and delicious.
gt;gt;Steamed Wuchang fish
Wuchang fish is a type of bream. The fish meat is tender and rich in fat, and can be cooked in a variety of ways, among which steaming is the best. Steamed Wuchang fish generally uses Wuchang fish weighing about two kilograms each, supplemented with ham, mushrooms, winter bamboo shoots and chicken soup. After steaming, the fish is garnished with red, yellow and green shredded vegetables. It looks colorful. Take a taste with your chopsticks. Fat and tender, the soup is fragrant and has a long aftertaste.
gt;gt;Net oil sand
It is a noble and famous dish. It is said that it originated in Bianjing in the Northern Song Dynasty. It was a good dish at the feast of the emperor and relatives at that time. The ingredients and methods of the net oil sand are very particular. The filling is made of fine red cowpeas, which are boiled with rice, simmered over low heat, and the shells are peeled off to remove the water and the puree is used.
Once you make it, it will last for a year. It won’t change color or smell, and it will be fragrant all year round. Its skin is made of white, flawless pork net oil skin. The filling is rolled into strips, then coated with fresh egg white and yellow powder, warm-fried in sesame oil, cut into shapes, sprinkled with white sugar, and supplemented with green and red Decorated with silk, it is placed on the plate, like snow lotuses in full bloom, or like dots of plum blossoms on the snow. The outer layer of the net oil sand is crispy, the middle layer is soft, and the filling tastes mellow and sweet in your mouth.
gt; gt; Shishou Chicken and Fish Maw
The most rare thing about making the dish of Shishou Chicken and Fish Maw is its main raw material - Shishou Penjia Fish Maw, "this thing" There is only Shishou, and there is no other family in the world." The chicken fish in the Yangtze River Basin grows particularly plump in Shishou. It is more than one meter long and weighs seven to eight to more than 20 kilograms. It is tender and delicious. The swim bladder is thick and plump. It is unique and unique in appearance. It looks like the Shishou Yangtze River. There is Bijia Mountain on the side, and there is a red Bijia Mountain pattern in the swim bladder, hence the name Bijia Fish Maw. The main ingredients are Shishou chicken, minced fish maw and hen breast meat, which is cooked with minced chicken and fish. It is delicious and nutritious.
gt;gt;Huangpi Sanhe
It is named after the three dishes of fish balls, meatballs and meat cakes in one. Fish balls are made from minced fish meat, seasoned with egg white, green onion, ginger juice and lard. The meatballs are made from pork leg, minced fish and seasonings, and fried. Meatloaf is made from the same ingredients as meatballs and is usually steamed. Two or three kinds of fish are cooked together, and one dish is diverse. The fish has a meaty taste, and the meat is fragrant and fishy, ??giving it a unique flavor.
gt;gt;Lead-free preserved eggs
Jiangling has a history of producing preserved eggs for more than 100 years. In the first year of Xuantong (1909 AD), Qiu Hucheng Egg Village in Caoshi Songhua eggs are famous both inside and outside the province.
Lead-free preserved eggs with preserved pine flowers have excellent color, aroma and taste, and are superior to lead-preserved eggs processed by traditional methods. 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."
gt;gt; Sweet and Sour Garlic
The raw material is a kind of wild garlic with no 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.
Jingzhou Snacks and Fruits
gt;gt;Jiangling Braised Eight-Treasure Rice
Also known as Eight-Treasure Rice, it was specially made by Xiao Dai, the palace chef in the late Qing Dynasty The Empress Dowager Cixi ate it. Later, it became famous for making eight-treasure rice at the Juzhenyuan restaurant in Jiangling during the Xiao Dynasty.
Jiangling Braised Eight Treasures is steamed with glutinous rice, red dates, lotus seeds, cinnamon meat, dense cherries, melon seeds, sugar osmanthus, dense winter melon, etc., and then added with white sugar and lard powder. Stewed. It is bright in color, sweet and moist, oily but not greasy, and sweet but not tiresome. There is an idiom of "sipping with a shallow cup and savoring it carefully, and leaving the table for a few days with a long aftertaste".
gt;gt;Loquat
It is a perennial evergreen tree that blooms and bears fruit in the autumn of the first year and matures in May of the following year. The fruit is spherical, golden yellow and sweet in taste. It has a slightly sour taste and each fruit has one to three cores. The leaves and fruit can be used in traditional Chinese medicine. It is one of Gangneung'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".
The most delicious beef rice noodles: Luojia opposite Huangjiatang Primary School in Shashi.
The most delicious rice noodles: Shashi Daidai Lane.
The most delicious handmade rice noodles: Meitai Lane, Shashi.
The most delicious nugget: the one opposite Jingzhou Cultural Center.
The most delicious bread noodles: inside Jingzhou Huanghuangtang.
The most delicious burning noodles: Jingzhou Xinnanmen Yibin.
The best breakfast noodles: Daqing Road, Shashi.
The most delicious miscellaneous sauce noodles: Jingzhou Zhongbo Lou.
The most delicious noodles: Dalian noodles at Fu Shou on Jianghan South Road in Shashi, Qiu Ji Zaotang noodles behind Moon Tower, and mixed sauce noodles at Microwave Tower on Taqiao Road.
The most delicious pot nuggets: Luojia in front of Jingzhou Ximen Middle School is good, and there is also the one on Wude Road in Shashi.
The most delicious glutinous rice-wrapped fried dough sticks: diagonally opposite the Jingzhou City Administrative Office. She was only there when school started at East Middle School.
The most delicious soup dumplings: Shashi Daidai Lane (it turns out the one at the entrance of No. 5 Middle School is also pretty good).
The best dumplings: Shashi Hangkong Road.
The best pork liver soup: Zhang Juzheng Street, Dongmen, Jingzhou.
The best mung bean soup: Shashi Jianghan.
The best milk tea: the one at the entrance of Jingzhou Jiangzhong and the one diagonally opposite Jingzhong
The best jelly: the small stall next to Shashi Zhongshang.
The most delicious Liangpi: Made by an old woman in Jingzhou No. 4 Machinery Factory.
The most delicious Mi Yuanzi: Huang Po Mi Yuanzi in Yaocao Lane, Shashi.
The most delicious glutinous rice soaked with beans: next to Luojia Primary School in Huangjiatang, Shashi.
The most delicious stinky tofu: at the entrance of Shashi Wenfang No. 5 Middle School.
The most delicious Malatang: it’s known to everyone from Jingzhou, and of course it’s Disa in Shashi Women’s Street!
The most delicious Teppanyaki: Jingzhou Huatai.
The best barbecue: Zhang Juzheng Street in the east gate of Jingzhou, and Shashi Cultural Palace Road.
The most delicious hot pot: Chongqing hot pot in Meitai Lane, Shashi. Although it is not authentic, it costs 15 yuan per person. You can eat whatever you want. It’s so exciting! There are also those in Dezhuang, Shashi, and on Taqiao Road, Shashi.
The most delicious food stalls: Hongxing Road Jiujiu, Wenwusheng, Tongtong, Laobabao, Xiongqi Tonghui Bridge here in Jingzhou District, Jiujiu, Qiqi, and Jiangjin Road 711.
The most delicious farm food: from Jingzhou Chengfeng School.
The most delicious cold dish: Shashi Daza Alley.
The most delicious braised vegetables: braised lotus root and hoof from Jingzhou Liu Poli, Shashi country bumpkin.
The most delicious duck: of course the duck duck Sa! !
The most delicious dry pot duck: Zhang Juzheng Street, Dongmen, Jingzhou.
The most delicious chestnut: Chestnut King opposite the Jingdong Road Administrative Office in Jingzhou, and Ashin in Shashi.
The most delicious cake: Niuniu Sa.
The most delicious beef jerky: the one in Shashi Cultural Square is made by the family themselves, a classic!