Enshi is located in the west of Hubei, close to Chongqing, Hunan, and Guizhou. The food is a combination of different styles. It has the sourness of Guizhou, the spiciness of Hunan, and the numbness of Chongqing. However, it is not a simple overlap, but also has its own unique characteristics.

, including countless special snacks.

1. Youxiang is a very popular breakfast food in Enshi. Several breakfast stalls with fried oil in Wuyangba, Zhoucheng, are crowded with "greedy" customers from 7 a.m. until around 10 a.m.

The waiting crowd gradually thinned out.

To make oil incense, you must first have tools and raw materials. The tool needs a mold. Enshi people call this mold an oil incense ladle. It is a long spoon with a handle about half a meter long. The spoon is about the size of the mouth of a bowl, round and flat.

Shape, with a slight protrusion in the center of the bottom.

The raw materials need to be soaked rice and soybeans and ground into a fine pulp, and then prepared with shredded potatoes, fresh pork, chopped green onions, etc. mixed with chili powder and other condiments.

Youxiang is a very popular breakfast food in Enshi. Several breakfast stalls with fried oil fragrance in Wuyangba, Zhoucheng, have been crowded with "greedy" customers since 7 a.m., and they have been waiting until about 10 a.m.

The crowd gradually thinned out.

2. Tujia sesame cakes are also known as slag-shaking biscuits and shake-off scum-shaking biscuits. They are named after the outer layer is crispy and loose after being baked, and the scum will fall off with a slight shake. It is also known as "Chinese pizza".

Tujia Shaobing is one of the snacks with rich local characteristics in Enshi area, especially the "Tian Shaobing" made by Tian Fayong's family in Liujiao Pavilion in the old town of Enshi is a typical representative.

"Tianshaobing" is an ancestral craft and is famous far and wide.

The slag-shaking biscuits (Tujia biscuits) that were once popular all over the country have had their reputation affected due to some businesses not being able to make them properly and unable to guarantee the quality. However, in the Enshi area, this traditional craft has a long history and is being carried forward.

The main ingredient of Tujia Shaobing is flour. It is first made with old flour, and then made into stuffing with meat, onion, pepper, etc., mixed together to make an oval cake shape, spread with soy sauce, sesame, etc., and put in a clay pot

Grilled with charcoal inside.

The cooked Tujia sesame cakes are golden in color, crispy on the outside and soft on the inside, with an attractive fragrance.

3. Enshi bean curd is a local specialty snack in Enshi Prefecture, Hubei Province, so it is called Enshi bean curd.

The finished product 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.

One is to cook it. When eating it, cook it in a soup pot and add various optional ingredients such as chicken, duck, fish, meat, vegetables (local people call it saozi), which is soft, smooth, and delicious.

The other way is to stir-fry. When eating, mix various optional ingredients such as chicken, duck, fish, meat, vegetables, etc. and stir-fry them together. The tofu skin will be crispy, tender, soft and moist, and the flavors of the side dishes and the bean skin will blend together.

Together, it has a unique flavor.

4. Tujia Kang potato, “yam” means potato.

"Kang" is a dialect of Yichang and Enshi areas in Hubei Province. It is a cooking method other than frying, stewing, and deep-frying. It is a cooking method between frying and deep-frying with a small amount of edible oil.

When a guest comes, a bowl is served as a snack before a meal. It is an authentic Tujia food.

5. Molded tofu, also known as flooded tofu, is a delicious snack in Pingxiang.

Put the water tofu or dried tofu into an earthen pot specially used for submerging tofu and submerge it in snow water for half a day. Take it out and rinse it to remove the brine. Add sesame oil, garlic seeds, and chili powder. The taste is different from that of other places.

After eating it, I have endless aftertaste, "It's wonderful". Submerged tofu not only goes well with rice, but also relieves the heat.

6. Tujia Camellia Soup is one of the representative cultural phenomena of the Tujia people in Enshi Tujia and Miao Autonomous Prefecture, Hubei Province. It is called "Sesi Zesha" in Tujia language. It is a masterpiece of Chinese tea culture and has a long history.

According to the "Laifeng County Chronicles" of the Qing Dynasty: "The natives use fried soybeans, rice balls, rice crackers, green coke and other things, get water and oil, boil tea and make soup, pay tribute to the guests, and call it 'oil tea'"

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While drinking the soup, eat peanuts, dried tofu, and walnut kernels in the soup. If you pair it with cooked glutinous rice cakes, it will taste full of fragrance and have a long aftertaste.

7. Lichuan Genba jelly has a long history, with a history of more than 100 years.

It uses natural alpine fern roots as its raw material and does not contain any chemical ingredients and is pollution-free.

As soon as the root cake jelly is put into the mouth, the appetite is whetted immediately. The sour, numbing, spicy and smooth texture makes people salivate.

Eating a bowl of root cake jelly has the effects of relieving summer heat, quenching thirst, preventing diarrhea, relieving hangover and refreshing the mind!

8. Dingding cake is one of Hubei’s specialty snacks.

It is made from flour or rice flour, sugar, oil, eggs, dairy products, etc. as the main raw materials, with various auxiliary materials, fillings and seasonings. It is initially formed and then processed by steaming, baking, frying, stir-frying and other methods.

There are various types of pastries, with more than 3,000 types in various styles.

Moon cakes, cakes, shortcakes, etc. are all pastries.

It is the main provider of "energy" required for people's life activities and the main food for human survival.