1. Jingzhou lotus root balls

Legend has it that when Emperor Qianlong passed through Honghu Lake on his three trips to the south of the Yangtze River, the local state officials in Jingzhou, in order to honor the emperor, asked the chefs to use special skills to make the emperor eat the lotus root without missing the lotus root. . One of the cooks remembered that he used lotus roots to satisfy his hunger during the famine years, so he mashed the lotus roots and made lotus root balls.

2. Jingzhou Sansi Spring Rolls

Sansi Spring Rolls are made of flour spread into a thin skin, filled with shredded chicken, ham, shredded mushrooms and tender vegetables. Tube-shaped, one of Jingzhou’s traditional famous dishes fried crispy over high heat. Spring rolls were originally called spring plates. They are filled with pancakes and spread on a plate, hence the name.

3. Jingzhou Shishou Chicken with Minced Fish Maw

Jingzhou Shishou Chicken with Minced Fish Maw and hen breast are the main ingredients to cook catfish. It is delicious and nutritious. The texture is tender, the taste is delicious, the swim bladder is plump and thick, unique and unique.

4. Stir-fried bacon with artemisia in Jingzhou

When the spring breeze brings warmth, people living in Zeyuan, a water town in Jingzhou, will go to the lakeside to pick artemisia. The ballad says: "The first month of the month is Chenopodium, and the second month is Artemisia; March and April are used for firewood." The seasonality of picking Artemisia is strong. Old Chinese medicine practitioners have a saying of "the wormwood in the first month and the wormwood in the second month", which means that when picked and eaten during the first month, Artemisia truncatula has the effect of removing dampness and detoxifying.

5. Jingzhou Wangyou Babao Chicken Leg

This dish is a traditional famous dish in Shashi area of ??Jingzhou. It has a long history and is well-known in Jingsha. Use diced chicken breast, diced pork, diced mushrooms, diced squid, diced winter bamboo shoots, and diced sausages, add shrimps, dried shrimps, eggs, and starch into a paste, wrap it around the chicken thigh bone with a lard net, and use sesame oil. Fried.

6. Jingzhou Songzi Piao Pills

The characteristics of Jingzhou Songzi Piao Pills are: yellow soup color, fine white and tender balls, tangy fish aroma, delicious juice, smooth and not greasy , unforgettable after eating.

7. Jingzhou Songzi Hidden Phoenix in the Snow

The characteristics of Jingzhou Hidden Phoenix in the Snow are: novel and unique appearance, pure white, like a blanket of snow; the chicken is fresh and tender when eaten. Not greasy, rich in nutrients, and endlessly fragrant.

8. Jingzhou Tangyuan Tangyuan

Tangyuan Tangyuan is made from Jingzhou Jiangling specialty red orange and glutinous rice. First, grind the glutinous rice into pulp, add sugar and knead it evenly, then roll it into broad bean-sized pieces. granular. Cook it in boiling water, then add peeled orange segments like amber, which is pleasing to the eye.

9. Jingzhou Honghu Raw Duck Slices

There is a famous saying in Jingzhou Honghu: Nine geese and eighteen ducks are not as good as the teal duck. Blue-headed ducks, also called pair ducks, are considered the king of wild ducks. Each pair weighs about 5 kilograms. The raw fried duck slices introduced here only use green duck breast as the main ingredient.

10. Jingzhou fish balls

Jingzhou fish balls, also known as "fish balls", "fish tofu" and "fish breasts", are minced fish meat, added with egg white and starch Stir vigorously, squeeze into small balls and cook in slightly boiling water.

11. Jingzhou Winter Melon and Turtle Skirt Soup

Winter Melon and Turtle Skirt Soup is made by simmering the skirt of turtle (also known as soft-shell turtle, turtle, and turtle) and tender winter melon. Plant soup. Its production method is exquisite and its materials are carefully selected. This dish has the effects of nourishing yin and nourishing the kidneys, clearing away heat and reducing inflammation. It is a Jingzhou delicacy and medicinal food.

12. Jingzhou Songzi’s lotus residue

Jingzhou Songzi’s lotus residue is also called lazy tofu. The raw material is soybeans. The method is to grind the soybean milk with a mill, mix it with vegetables and cook it, and then add seasonings, sesame oil, etc. Because of its long flavor, good taste, and ability to regulate appetite, it is still quite common for people to eat lotus residue today.

13. Jingzhou skinned eel

This dish is golden in color, moderately sweet and sour, crispy and delicious, appetizing and strengthening the spleen. It is one of the traditional famous dishes in Jiangling, Jingzhou. Originally called "bamboo eel", it is also known as "pitiaozi" 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.

14. Jingzhou Jiuhuang Cake

Jingzhou’s traditional pastry is made of oil-water dough wrapped with sugar and fruit fillings and baked. Golden in color, sweet in taste, crispy on the outside and soft on the inside, with a rich aroma of rock sugar and sesame. It originated from the custom of climbing high to admire the chrysanthemums during the Eastern Han Dynasty.

15. Jingzhou Paper Pot Nuggets

Jingzhou has a very special snack - "Paper Noodle Pot Nuggets". It originated from the Ming and Qing dynasties and has a crisp, fragrant and chewy taste. Today, this snack is gradually disappearing.