Zhangjiajie’s specialties include Zhangjiajie cold noodles, Tujia bacon, Zhangjiajie Sanxiaguo, blood tofu, and stone fungus stewed chicken and duck.
1. Zhangjiajie cold noodles are famous for their unique production technology and taste.
Zhangjiajie cold noodles have rich and varied seasonings.
Ingredients such as chili oil, peanut butter, garlic, and coriander are usually added, and an appropriate amount of salt and vinegar are added according to personal taste.
These spices blend together to create a rich, spicy flavor on your tongue.
2. Tujia bacon is famous for its unique production technology and taste.
Zhangjiajie Tujia Bacon uses local high-quality pork as its raw material. After careful selection, cutting and processing, it is then marinated with a variety of seasonings.
The production process requires salting, drying, etc., and repeated turning within an appropriate period of time, so that each piece of bacon can be evenly flavored.
After being exposed to the sun, it also emits a special aroma.
It's chewy and has an endless aftertaste.
3. Zhangjiajie Sanxiaguo This is a traditional famous dish in Zhangjiajie City, Hunan Province, and is also one of the local specialties.
It is made of bacon, radish and tofu as the main ingredients.
This dish is famous for its tender texture and delicious flavor.
4. Blood tofu is made of fresh pig blood and tofu. It has an attractive red appearance and a fresh and delicious taste.
When tasting, you can eat it directly or add seasonings such as chili and crushed peanuts to increase the taste.
This delicacy not only looks good, but is also rich in nutrients.
5. Stewed chicken and duck with stone fungus. This is a traditional famous dish in Zhangjiajie City, Hunan Province.
It uses fresh native chicken and wild mountain duck as the main ingredients, and then adds local specialties such as stone fungus, shiitake mushrooms and other ingredients, and is stewed over a slow fire.
This dish is bright red in color and rich in soup; it tastes smooth and tender and the meat is delicious.