Jingzhou is a prefecture-level city in Hubei Province, located in the middle reaches of the Yangtze River, in the south-central part of Hubei Province, in the hinterland of the beautiful and fertile Jianghan Plain. Jingzhou is a national historical and cultural city, "Yu divided jiuzhou, there was Jingzhou", Jingzhou city history of more than 3,000 years. During the Spring and Autumn Period and the Warring States Period, the 20th generation of Chu kings built a capital here for 411 years, and since then, 14 more emperors have set up their capital here, and more than 130 prime ministers have come out, which is a veritable "imperial capital" and "city of prime ministers". Guan Gongzhen has been guarding Jingzhou for ten years, and its spiritual qualities of "loyalty, righteousness, benevolence and courage" have been passed down through the ages, and have become the "martial saints" and "gods of wealth" worshipped by the Chinese.
Jingzhou food is also a lot, Jingzhou people love to eat, know how to eat, willing to eat, from morning to night, whether it is a luxuriously decorated hotel, or a simple layout of small restaurants, there is never a shortage of diners. Among them, the special snacks are: morning noodles, public security pot helmet, buckwheat bean skin, rice balls, yuan bean pickled glutinous rice, Huangjiatang beef rice noodles, small duck and so on. Specialties include Jingzhou fish cake, fish balls, thousand buckle meat, leather eel, winter melon turtle skirt soup, pearl glutinous rice balls, Gangneung Babao rice, public security beef, Songzi Du Po chicken, Shishou beacon fish belly, Honghu lotus root belt, Honghu wild duck and so on.
Jingzhou fish cake
Jingzhou fish cake is a food made by processing and steaming surimi, eggs and pork as the main raw materials. The entrance is fresh and tender, fragrant and delicious, rich in nutrition, and is praised for "eating fish without seeing fish, fish with meat flavor, meat with fish aroma, fragrant and tender, and dissolving in the mouth". Fish cake is the first dish at the red and white wedding banquet in Jingzhou, and there is a saying that "no wine is no banquet, no cake is not a table".
Chicken mushroom pen holder fish maw
Pen holder fish maw is soaked with the maw of the catfish to wash until snow white, after drying and puffing can be made into dry fish maw, the texture is tender, delicious, the maw is fat and thick, unique and special. Chicken mushroom pen holder fish maw, the main ingredient is fish maw, chicken breast meat, ingredients are shiitake mushrooms, eggs, etc., seasoning is pepper, shallots, lard, etc., by stir-frying over high heat.
Winter melon turtle skirt soup
Winter melon turtle skirt soup is a traditional dish in Jingzhou. Turtle, also known as turtle, dough fish. A kind of soup simmered with the skirt of the turtle and the winter melon, called "winter melon turtle skirt soup", the turtle skirt is soft and tender, the soup is pure, the winter melon is fragrant, the original soup, this dish has always been used as the top dish.
A thousand pieces of buckled meat
Thousand sheets of buckle meat is fat and lean pork as raw material, after boiling and frying, brown sugar color, cut into thin slices, steamed in a bowl, because the meat slices are as thin as paper, shaped like shuttles, the number of slices is large, so the name of thousand sheets of buckle meat, also known as comb meat. The color of the dish is red, the meat slices are soft and tender, the taste is not melted, the salty and sweet is rich, and it is one of the "three bowls" on the traditional feast in Jingzhou.
Pimp eel
Leather eel is a traditional dish in Jingzhou, Hubei Province, and is said to have been famous during the Daoguang years of the Qing Dynasty. Leather eels are cut into long strips after removing old bones, and when cooked, they are like leather strips, so they are called leather eels, and because they are like bamboo knots, they are also called bamboo eels. The preparation method is to use two different temperatures of oil to fry until the skin is crispy, and then hang with sweet and sour yellow juice, golden color, crispy on the outside and tender on the inside, and the taste is sweet and sour.
Police beef
Gong'an beef is made from local Jianghan buffalo as raw materials, added with local specialties and processed with a unique cooking process. Public security beef hot pot is divided into beef offal, beef three fresh, beef hoof tendons, golden pipes, pure beef and other kinds, is a typical local specialty dish, the meat is compact, not fishy, not dry, unique flavor, delicious taste, people who have tasted it will have endless aftertaste, praise.
Public security pot helmet
The Gong'an Pot Helmet is a kind of baked noodles, which is a kind of local food snack in Gong'an County. It is made with flour, minced meat, sesame seeds, chili oil and other ingredients, and is the only perfect noodle dish that combines hearth frying, charcoal grilling, and heat wave steaming! There are more than ten varieties of sugar pot helmets, fresh meat pot helmets, beef pot helmets, plum pot helmets and so on.
Honghu Imperial Lotus Pill
Honghu Royal Lotus Pills, with lotus as the main raw material, take fresh lotus root to remove the knots, scrape the skin and wash it, and grind it into a powder form. Put it into a gauze basket to filter the water juice, mix it with ginger, minced green onion, pepper, salt, monosodium glutamate, wheat sauce, a little powdered sugar and other condiments, knead into egg yolk balls, and needle osmanthus wrapped in it, roll sesame seeds, fry in oil to a golden brown, although no need to add any meat, the taste is still soft and fragrant, crispy on the outside and tender on the inside.
Pine buckwheat bean skin
Songzi buckwheat bean skin, a traditional handmade specialty, originated from Wangjiaqiao Town (formerly Mashui Township) in Songzi City, so it is also called Mashui bean skin. Its main raw materials are buckwheat, rice, mung beans, black sesame seeds, and flour. The traditional method is to soak buckwheat and rice in boiling water and grind it into a paste, add mung beans and flour in proportion, stir well and spread the paste into a skin in a hot pot, cool it out of the pot and cut it into strips, dry it and air dry.
Chicken
Pine chicken, also known as Dujia chicken and Du Po chicken, was founded by an old woman surnamed Du in her seventies. The authentic local chicken carefully cooked by the ancestral recipe, coupled with the unique watercress sauce of Jingzhou, makes the pine chicken golden in color, the chicken is full of tenacity, and the fresh and pleasant, oily but not greasy, spicy and addictive, let people endlessly evocative, unfinished! "The ingredients for pine chicken are also very real, in addition to the ingredients is a real pot full of chicken, unlike when you eat hot pot outside, you will find that half of the hot pot is based on a series of side dishes such as cabbage or a thousand sheets."