Fish cake: It is a unique flavor in Jingzhou area. It is praised for eating fish but not fish. Fish contains meat, and the meat is fragrant, fragrant and tender, and it is instant in the mouth. As the eight famous dishes in Jingzhou, it has a long history, and it is said that it was created by Ying, the daughter of Princess Shun Di. Jingzhou fish cake has gone beyond simple eating habits and has become a unique local folk culture after thousands of years of accumulation.
Thousand pieces of braised pork: Thousand pieces of braised pork are made of pork with fat and thin pork belly, which is boiled, fried, browned, sliced and steamed in a bowl. Because the pieces are as thin as paper, the shape is like a shuttle and there are many pieces, it is named Thousand pieces of braised pork, also known as comb meat. According to legend, this dish was improved on the basis of the traditional method of making comb meat when Duan Wenchang, the prime minister of the Tang Dynasty, returned to his hometown in Jiangling, and brought it back to Chang 'an for friends to taste. Since then, this dish has become famous in all directions.
Eight-treasure rice: According to legend, it was created by Empress Dowager Cixi's chef Xiao Dynasty in the late Qing Dynasty. Xiao Dai lived in Jingzhou City and was retained by the boss of Juzhen Garden to teach his skills. Since then, Babao rice has become a famous dish in Jingzhou and spread all over the world. The main raw materials of eight-treasure rice are glutinous rice, red dates, lotus seeds, coix seed rice, longan meat, honey melon strips, honey cherries, sweet-scented osmanthus sugar and so on. Steamed into a blank first, and then added with white sugar and lard. Bright color, oily but not greasy, sweet and tireless, known as "a small spoon with a shallow cup to taste carefully, and a long aftertaste when leaving the table".
In addition to the three treasures in Jingzhou, there are many snacks, such as:
Dragon and Phoenix Pairs: It is a traditional famous dish in Jingzhou, which is made from eel and chicks by various cooking methods, such as boiling, marinating, frying and slipping. It is said that during the Three Kingdoms period, Liu Bei's bride-to-be-married turned-false came true, and his wife returned to Jingzhou from Soochow. Zhuge Liang gave them a banquet, and the first dish at the banquet was Jingzhou. I saw a big eel being made into a dragon shape, winding in the dish, with scales, feet on auspicious clouds, head held high and mouth opened, and its horns and whiskers were soaring; The chicken is shaped like a phoenix standing beside the dragon, spreading its wings with its neck, gorgeous feathers and red crown dancing. When Liu Bei saw it, he was overjoyed and full of praise. From then on, the dish "Dragon and Phoenix Match" became famous.
Jingsha soft-shelled turtle: salty, fresh and mellow, smooth and refreshing. Nutritional value: Wild soft-shelled turtle meat contains many special longevity factors and active immune substances, which can enhance human immunity, prevent cancer, nourish yin and strengthen yang, etc., and is called a nourishing nutritional product that can greatly replenish vitality.
Paper pot block: It originated in the Ming and Qing Dynasties, tastes crisp and fragrant, and its fillings are mainly pork, beef, green onions or white sugar, and it is chewy, so it is one of the favorite snacks of the public.
Huanxi Tuan: Also known as Ma Yuanxiao and Ma Egg, it is a kind of food made of glutinous rice, ground with water, dried, covered with brown sugar and appropriate amount of flour, and fried. It is said that a family named Tao in Jiangling City was separated after the war, and after a hard reunion, he found out the glutinous rice and brown sugar buried underground and made them into fried dumplings to make them happy for reunion and family joy.