Food is life, life is the story, and food culture is an important part of a city's culture. What flavor you prefer will tell what kind of personality you have. A city's specialty food also represents the characteristics of the city! Before talking about the special snacks of Jingzhou City today, let's first understand the city.
Jingzhou, a prefecture-level city in Hubei Province, an important member of the middle reaches of the Yangtze River urban agglomeration, is located in the hinterland of the central and southern part of Hubei, the middle reaches of the Yangtze River and the Jianghan Plain, with a land area of 14,100 square kilometers and a total population of 6.9 million (2017), under the jurisdiction of Jingzhou District, Shacheng District, Jiangling County, Gong'an County, Jianli County, Shishou City, Honghu City, Songzi City, 8 counties and urban areas and Jingzhou Development Zone, Huazhong Nonggao District, and Ji'nan Cultural Tourism Zone 3 functional areas.
Jingzhou is a riverside city where ancient culture and modern civilization shine together. "Yu divided Kyushu, and there was Jingzhou from the beginning." The history of Jingzhou is more than 3,000 years. Since 689 BC, when the Chu state established the capital Ofancheng, 6 dynasties and 34 emperors have built the capital here. From Sun Shu'ao, the "first official in the world", to Zhang Juzheng, the first assistant of the Ming Dynasty Wanli, there were 138 prime ministers who went out from Jingzhou. From the patriotic poet Qu Yuan to Li Bai and Du Fu, a large number of literati and inkers wrote poems in Jingzhou.
Jingzhou is the capital of the Chu State during the Spring and Autumn Warring States period, and is one of the first 24 national historical and cultural cities announced by the State Council, an excellent tourist city in China, a national garden city, an important highway transportation hub and a port city of the Yangtze River.
In 2019, Jingzhou achieved a regional GDP of 251.648 billion yuan, an increase of 7.5% over the previous year at comparable prices. [1] In June 2017, Jingzhou was named a National Sanitary City.
There are still a lot of food in Jingzhou City, Hubei Province, and many of them are not available in other places. Let's talk about the local cuisine of Jingzhou City, see how many you have eaten?
1, morning noodles
It is a must-eat traditional breakfast in Jingzhou and has a history of 100 years. It is said that every night in the middle of the night to make Jingzhou morning noodles, you have to start busy work, using live eels, pork belly, and pork meat to make a milky white soup. When the guests come to order the first bowl of noodles, add cooked noodles to the soup, and then add small sizes made of fatty pork, chicken breasts, lean pork, crispy eel, etc., as well as lard, green onions, etc. Such morning noodles, the noodles are flexible and smooth, and the soup is fresh but not greasy.
2, Dalian noodles
This does not originate in Dalian. In fact, Dalian people, large bowls of noodles also. why? One is the amount of soup, the meaning of the full bowl, and the other is the number of noodles, rich and advanced. Shi Zai, "The noodles have Dalian, the middle bowl, the heavy two points, the winter with the full soup, called Dalian, the summer with half a soup, called the bridge, the noodles have toppings, with long fish, chicken, pigs, for the three fresh." To borrow the words of netizens, if you say, the morning noodle code is a few pieces of pork. Dalian noodle yard is a few slices of pork plus a pinch of chicken shredded and a little dried eel shredded.
The zhonglian noodle yard is the two yards of the optional Dalian noodles, but it is generally accompanied by pork slices.
3, pot helmet
Pot helmet, also known as pot block, is a kind of baked cake cooked over a fire, which is also common in the Wuhan area. But Jingzhou is different. The noodles are made with garlic sprouts, sprinkled with sesame seeds on the surface, and filled with pork, beef, and vegetarian pot pieces. Freshly baked pot pieces are crispy and eaten hot for the best taste. The specific way of eating is different, you can eat it directly, eat it in soup, and eat it in soup. A few days ago, I ate a pot helmet sent by a friend in Jingzhou at the Shifangyuan Vegetarian Restaurant, which was full of dense sesame seeds on one side, and then dipped in Yantai honey to eat, so refreshing!
4, Jingzhou Spring Roll
Jingzhou spring rolls, a traditional snack for spring. Originated from the ancient "spring plate". "Spring spring plate fine lettuce" "green song yellow leek try spring plate". The spring rolls in the Jingzhou area are first spread into a thin skin with flour, light and tough, and then filled with bacon, leeks, etc., carefully rolled into a cylinder, put into a frying pan and fried, and after coming out, the spring rolls are golden in color, and the skin is crispy and tender, salivating. I want to eat one and then another.
5, Honghu Lotus Powder
Honghu Lotus Powder, made of wild lotus root abundant in Honghu Lake, the largest lake in Hubei, is made by modern technology. Its shape is crystal clear, the taste is refreshing and creamy, and it is accompanied by accessories such as sugar. Honghu lotus root is rich in starch, protein, vitamins and other components, and is known as "the treasure in water". Every time I go back to my hometown in the north, I will buy that kind of sugar-free Honghu lotus flour to bring to my family, and my parents love to eat this.
6, fish cake
Fish cake, to eat fish do not see fish, fish with meat flavor, meat has a fish aroma, fragrant and tender, is praised. I often buy this food in Wuhan, and sometimes I ask my friends in Jingzhou to bring me some from home. Legend has it that the making of fish cake originated in the Chu kingdom. Nowadays, people make cakes from fish and fatty meat, and then make meatballs from pork, yam, etc. Meatballs are placed at the bottom, fish cakes are placed on top, and finally the belly slices and waist slices are cooked and fried caps, called "chowder balls".
7, Jingzhou Eight Treasure Rice
Jingzhou Eight Treasure Rice, entrance, it is bright in color, sweet and moist, oily but not greasy, sweet but not tired. , also known as "a shallow cup of small drinks, a long aftertaste when leaving the table". Legend has it that it was made by the court chef Xiao Dai at the end of the Qing Dynasty for Empress Dowager Cixi to eat, and it was steamed and cooked with glutinous rice, cinnamon meat, dense cherries, melon seeds, red dates, lotus seeds, sugar osmanthus flowers, dense winter melons, etc., and then braised with sugar and lard.
8, dragon and phoenix with
It is also one of the specialties of Jingzhou, it is one of the traditional cuisines of ancient Jingzhou, and it is said that Zhuge Liang created it to celebrate the safe return of Liu Bei and his wife from Eastern Wu, and has a history of more than a thousand years. Symbolizes auspiciousness!
9, Jingzhou Great White Diao
Jingzhou Great White Diao scientific name warbler, its body shape is slender, flattened, willow leaf-shaped. Its meat is tender, delicious, fresh and refreshing, and is deeply appreciated by consumers. Jingzhou Dabai Diao was awarded the National Geographical Indication Product. Jingzhou Great White Diao scientific name warbler, its body shape is slender, flattened, willow leaf-shaped. The back is cyan, the body side is silvery gray, the abdomen is pure white, the dorsal and caudal fins are gray-black, and the pectoral, ventral and fins are grayish white. The back of the head is straight, the mouth is in the upper position, and the jaw is thick and sharply upturned, standing in front of the mouth, so that the mouth is split vertically, and the eyes are large and round. The posterior back of the head is raised, small scales, the lateral line is pronounced, the anterior part is slightly curved upwards, the posterior part is transverse to the lateral side of the body, and the middle is slightly lower. The average weight of individuals raised over three years is 1.5-2.0 kg. Its meat is tender, delicious, fresh and refreshing, and is deeply appreciated by consumers.
10 Honghu Wild Duck
Honghu folk are known as "nine geese and eighteen ducks, the best but the blue head and eight towers" proverb. The wild ducks of Honghu Lake, represented by "blue heads" and "eight towers", can be said to be treasures all over the body. Honghu Braised Wild Duck has a history of more than 200 years and was selected for the Chinese Recipe.
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