<h2 class="text-center" > Mandarin fish in Jingzhou</h2>
One of the top ten local dishes in Songzi City
Also known as carp, osmanthus fish, commonly known as "crucian carp".
It is a genus of bony fish of the order Perciformes. The body is flattened on the side, the back is raised, up to 60 cm long, bluish yellow, and the appearance is raw black markings. The mouth is large, the jaw is prominent, the fish scales are small, round, fierce, and like to eat fish and shrimp. This fish is abundant in Shuishui Lake, the meat is fresh and tender, it is a kind of precious and delicious freshwater edible fish produced in China, and it is also the most popular fish species for tourists in the Shuishui Scenic Area. Mandarin fish makes a lot of traditional dishes, white sauce mandarin fish for one of its kind, steamed with fresh mandarin fish, and then added eggplant juice to cook a delicious dish, white and delicious fish body, interspersed with red pepper shreds, magnolia slices, sweet beans and other ingredients embellished with elegant appearance, delicious taste, rich aroma.
Predecessor Zhang Zhi and "Fisher Father" praise:
"Egret flying in front of Mount Cissé, peach blossom flowing water mandarin fish fat"
Features of the dish: Mandarin fish in Huanshui Lake is a kind of precious and delicious freshwater edible fish produced in China, and it is also the most popular fish species in Huanshui. The meat is tender, the taste is pure, and the aftertaste is endless.
Preparation method: Mandarin fish is made in a traditional way, and mandarin fish with white sauce is one of them. Steamed with fresh mandarin fish, then added eggplant juice, cooked into a white and delicious fish body, interspersed with red pepper shreds, magnolia slices, green beans and other ingredients, the appearance is elegant, delicious taste, rich aroma.
<h2 class="text-center" > Jingzhou net oil eight treasure chicken legs</h2>
This dish is a traditional dish in the Shashi area of Jingzhou, Hubei Province, with a long history and a reputation full of Jingsha. It is fried with diced chicken breast, diced pork, diced shiitake mushrooms, diced squid, diced winter shoots, diced sausages with shrimp, sea rice, fine salt, soy sauce, monosodium glutamate, chopped onion and ginger, plus eggs, starch and paste, wrapped in lard net on the thigh bone of the chicken, and fried in sesame oil.
It is characterized by a light buttery color, shaped like a chicken leg, crispy on the outside, soft and tender on the inside, fresh and refreshing.
<h2 class="text-center" > Jingzhou Songzi Drift Pill</h2>
Matsushi Drift Balls, also known as fish ball soup, is an indispensable soup dish for banquets in the city. This soup dish has a unique local flavor of Songzi, and is well-known in the western part of Xiang'e, becoming a famous soup dish. For the selection of bleaching balls, select 5 kg of fresh and tender fish, 1 kg of pork, 10 eggs, 4 pairs of corn starch, lard, salt, minced green onion, minced ginger, pepper, monosodium glutamate, vinegar and other condiments. First of all, the fish meat is picked and stabbed, the pork is chopped together, the vegetable bowl is grand, the lard, egg white, corn starch and condiments are added, etc., after the hand is kneaded and mixed well, the salt and water are added to the most, and the sound is made when the beat is made, and the squeezed balls are smooth and bright, and the floating and not sinking into the cold water is moderate. Then put the balls in cold water, put some salt, cook until it is foaming, and then put it in a large soup bowl with spices such as green onions, sauce, vinegar, spicy paste, and monosodium glutamate. Songzi folk, every festive festival and wedding birthday, the banquet is not prepared with drift balls and fish cakes, it will snub the guests, as disrespectful, or criticized, even if the number of dishes is more, it is not a full table. The characteristics of the bleaching pills are: soup color sauce yellow, pills fine white and tender, fish flavor, delicious juice, smooth and not greasy, unforgettable after eating.