It is a traditional breakfast that Jingzhou must eat, with a history of one hundred years. It is said that when you make breakfast noodles in Jingzhou, you will be busy at midnight every night, making milky soup with live eels, pork belly and pork belly. When guests order the first bowl of noodles, they put the cooked noodles into the soup, and then add the small yards made of fat pork, chicken breast, lean pork, crispy eel, lard and chopped green onion in turn. Such breakfast noodles are flexible and smooth, and the soup is fresh but not greasy.
2. Dalian noodles
This is not from Dalian. In fact, Dalian people have a big face. Why? One means large quantity, plenty of soup and full bowl, and the other means rich and advanced noodles. According to historical records: "Dalian has a Chinese bowl, which is divided into two parts. It's all soup in winter and half soup in summer. It is called crossing the bridge, with toppings on the surface, and long fish, chicken and pig are the three major delicacies. " Borrowing from netizens, if breakfast noodles are a few pieces of pork. The size of Dalian noodles is a few slices of pork with a pinch of shredded chicken and a little dried eel.
3. Guo Kui
Guo kui, also called Guo kuai, is a kind of baked sesame seed cake cooked by fire, which is also very common in Wuhan. But Jingzhou is different. There are garlic sprouts in the noodles, sesame seeds are sprinkled on the surface, and the fillings are pork, beef and vegetarian crispy rice. The bottom of the freshly baked pot is crisp and tastes best when it is hot. The specific eating method is different. You can eat it directly, dip it in soup or soak it in water.
4. Jingzhou Spring Roll
Jingzhou Spring Roll is a traditional snack to welcome spring. Originated from the ancient Spring Festival. Fine lettuce, pine and yellow leek in spring vegetables, try spring vegetables. Spring rolls in Jingzhou area are first spread with flour into thin skin, which is light and tough. Then it is filled with bacon and leeks, carefully rolled into a tube and fried in an oil pan. After coming out, the spring rolls are golden in color, and the crispy stuffing is mouth watering. I really want to eat one and have another.
5. Honghu lotus root starch
Honghu lotus root starch is made of wild lotus root rich in Honghu Lake, the largest lake in Hubei Province, and refined by modern technology. Its shape is crystal clear, its taste is refreshing and greasy, and it is matched with auxiliary materials such as white sugar. Honghu lotus root is rich in starch, protein, vitamins and other ingredients, and is known as the "treasure in water".
6. Fish cake
The fish cake praised for eating fish instead of eating fish contains meat flavor, and the meat is fragrant, fragrant and tender. Legend has it that the making of fish cakes originated in Chu State. Nowadays, people make cakes with fish and fat, and then make meatballs with pork and yam. Fish cakes are placed at the bottom of the meatballs, and finally the belly slices and waist slices are fried and capped, which is called "miscellaneous meatballs".
7. Jingzhou Babao rice
Jingzhou eight-treasure rice is instant in the mouth, bright in color, sweet and moist, oily but not greasy, sweet and never tired. It is also called "a light drink with a long aftertaste." Legend has it that it was made by Dai Xiao, a court chef in the late Qing Dynasty, for Empress Dowager Cixi. It is steamed from glutinous rice, longan pulp, dense cherry, melon seeds, red dates, lotus seeds, sweet-scented osmanthus, dense wax gourd and so on. And add sugar and lard.
8, dragon and phoenix match
It is also one of the specialties of Jingzhou. It is one of the traditional cuisines in ancient Jingzhou. According to legend, it was created by Zhuge Liang to celebrate the safe return of Liu Bei and his wife from Soochow, and it has a history of more than 1000 years. It symbolizes good luck!
9. Jingzhou Dabai Carving
Jingzhou Bai Dabiao, whose scientific name is Crouching Erythroculter, is slender, with a flat side and a willow leaf shape. Its meat is tender, delicious, fresh and refreshing, and it is favored by consumers. Jingzhou Dabai Carving was awarded as a national geographical indication product. Jingzhou Bai Dabiao, whose scientific name is Crouching Erythroculter, is slender, with a flat side and a willow leaf shape. The back is cyan, the side is silver-gray, the abdomen is pure white, the dorsal fin and caudal fin are gray-black, and the pectoral fin, ventral fin and gluteal fin are gray-white. The back of the head is straight, the mouth is superior, the jaw is thick and sharply upturned, standing in front of the mouth, making the mouth crack vertical and the eyes big and round. The back of the head is raised, the scales are small, the lateral lines are obvious, the front part is slightly bent upwards, the back part crosses the body side, and the middle part is slightly below. The average weight of individuals cultivated for three years is 1.5-2.0 kg. Its meat is tender, delicious, fresh and refreshing, and it is favored by consumers.
10, Honghu Wild Duck
Honghu folk is known as the proverb "Nine geese and eighteen ducks are the best, and eight towers with green heads are the strangest". Honghu wild ducks represented by "Qingtou" and "Eight Pagodas" can be said to be full of treasures. Honghu braised wild ducks have a history of more than 200 years, and they were selected as "China menu".