Jingzhou specialty 1: Honghu lotus root cake
Lotus root cake, also called lotus root clip, is a kind of food made by stuffing meat between two lotus roots, wrapping it with flour and frying it. To make a good lotus root cake, the first thing is to choose lotus root. Don't want the tip and tail of the lotus root. The tip of lotus root is too tender and the water squeaks; The lotus root is old at the tail and stumbles. As long as one or two lotus roots in the middle are thick. The selected lotus root should be uniform and uniform, so that the lotus root cake will look good. When processing, the old skin of lotus root should be shaved off to ensure the quality.
Jingzhou specialty 2: thousand pieces of braised pork
This dish is made of fat and thin pork belly, boiled and fried in water, browned in brown sugar, sliced and steamed in a bowl. Because the sliced pork is as thin as paper, the shape is like a shuttle, and there are many slices, it is named thousand slices of pork, also known as combed meat.
Jingzhou specialty 3: fried lotus root pills
Legend has it that when Emperor Qianlong visited Honghu Lake in the south of the Yangtze River three times, the local state officials asked the chefs to perform stunts, so that the son of heaven could eat lotus roots but not see them. The chefs thought of their own specialties. One of them remembered that lotus root was used to satisfy hunger in famine years, and lotus root was mashed and made into lotus root pills, so it was mixed and carefully cooked. Emperor Qianlong ate it and his face was wide open. Back in Beijing, he designated fried lotus root pills as imperial food.
Jingzhou specialty four: winter melon turtle skirt soup
Winter melon and turtle skirt soup is a kind of soup made by stewing the skirt of turtle (also known as turtle, grouper and foot fish) with tender winter melon. Its manufacturing method is exquisite and the materials are exquisite. Slaughter the fat-skirt turtle, take off the skirt and cut into pieces, stir-fry with high fire, add chicken soup and seasoning, and then stew in the tender wax gourd until the turtle skirt melts.
Jingzhou specialty Wu: bathhouse noodles
Breakfast noodles are a famous traditional breakfast in Shashi, which has a history of one hundred years. With regard to the origin of breakfast noodles, a more convincing argument is that after the opening of 1895 Shashi, the local noodle shop owner made this greasy noodle with delicious soup according to the characteristics that dock workers here like to eat heavy food because of physical labor. Because dockers often go to noodle restaurants to eat noodles in the early hours of the morning and then go to work, they get the name.
Jingzhou specialty six: Jingzhou eight-treasure rice
Jingzhou Babao rice was originally handed down by a royal chef in the Qing Dynasty who opened a restaurant in Jingzhou City after coming out of the imperial court. This eight-treasure rice is made by steaming red dates, lotus seeds, coix seed, longan, honey cherry, honey wax gourd strips, sweet-scented osmanthus and glutinous rice, and then adding white sugar and lard to stew. Therefore, it is also called "three stewed eight treasures". When eaten in the mouth, it feels smooth, tender and soluble, sweet and delicious, oily but not greasy, sweet but not greasy.
Jingzhou specialty seven: Jingzhou fish cake
Jingzhou traditional famous dish, also known as Jingzhou flower cake. Originated in the Warring States Period. Fish cake is a unique flavor in Jingzhou area, and it has the reputation of eating fish but not seeing fish. Fish contains meat, which is fragrant, fragrant, smooth and tender, and melts in the mouth. "Jingzhou Fish Cake" takes white fish as raw material, which can be fried with red fish balls and stewed with chicken, pork loin and pork belly, making it a famous banquet dish in Jingzhou.
Jingzhou specialty eight: nine yellow cakes
Jiuhuang cake is one of the traditional famous spots in Jiangling with a history of more than 1000 years. It is said that this kind of cake originated in the Western Jin Dynasty and was the dry food for people to climb mountains and travel in the wild at that time. After development, it evolved into today's Jiuhuang cake, which takes the meaning of September chrysanthemum yellow, hence the name. This kind of cake has exquisite materials and exquisite craftsmanship. Top-grade white flour mixed with sesame crumbs caramel, crispy. The stuffing is made of roses and fragrant yuan.
Jingzhou Specialty 9: Gongan ChristianRandPhillips Cake
"ChristianRandPhillips Cake" is a traditional food in Gongan County, Hubei Province, and now it has been named the first prize in the three counties. Three fresh head dishes are mainly fish cakes and fish balls, plus three fresh dishes such as pork liver, kidney flower and belly, supplemented by ingredients such as day lily, black fungus and winter bamboo shoots, which make the whole dish rich in color, delicious and delicious, and it is an indispensable first-class dish at local banquets.