<h1 class="pgc-h-center-line" > Yichang snack list</h1>
<h1 class="pgc-h-center-line" > Boya Micro Wenjun</h1>
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Yichang, known as Yiling in ancient times, got its name from "the water is here and the mountains are destroyed, and the mountains are here and the tombs are". The mountains and rivers meet here, the west is bordered by Sichuan and Chongqing, and the south is connected to Jingxiang, so it must have abundant products and diverse food.
Gossip aside, but looking at this Yichang, livable city suitable for business, suitable for food is a pleasure in the world.
This is nothing less than an audiovisual entertainment, but also to the fullest, as evidenced by poetry:
Laughing at herself, Wu Ji pressed the wine to persuade people to taste it.
Even if it is poor and incorruptible, good bamboo and mountains feel the fragrance of bamboo shoots.
The list of Yichang snacks is as follows:
1. Xiakou bean flower:
Commonly known as tofu brain, it is a unique snack of Lingxia.
Because it takes good water, uses good beans, and uses stone grinding and gypsum point treatment, the workmanship is fine.
Therefore, the bean blossom is famous for its whiteness like milk and delicate like fat.
2. Spicy shrimp:
Or from the neighboring Qianjiang River, or from the local Jiangze.
Its shrimp are full of vitality; its meat is tender and rich in juice; its taste is spicy and spicy, which attracts people to eat full, and they are not willing to throw it.
3. Chicken puree peach blossom fish:
Named fish, real non-fish also, algae also. It is born in the peach blossom season, swimming between the Bixi River, and is shaped like a peach blossom.
Or white and flawless, or light red makeup, or creamy yellow. It floats from the stream, arbitrarily things, and the peach blossoms on both sides of the strait, and can be confused with authenticity.
In the late spring, the peach blossoms are sudden, and the peach blossom fish has no trace, and it is nowhere to be found. Its taste is elegant and light, its color is delicate, and it is especially the charm of Zhaojun Huan's clothes and Ming Concubine's first makeup.
4. Yangtze River fat fish:
Yangtze River style, Yichang native cuisine. Named Fat Fish, Cover Back (Catfish) Fish Sound Muya, and co-steamed with Fat Fat.
Its fish is tender, the soup is fat, the dishes are light and the flavor is pure, and it is eaten in restaurants and river boats.
If you listen to the night rain and dashing river sky, look at the bright moon and come out of the bullfighting, it will have a different flavor.
5. Flavored bacon:
Selected local native pork, inherited from the Tujia ancient method of pickling, especially to cater to modern craftsmanship.
It is paid for charcoal and shavings, and is baked slowly. Coupled with the exposure of the winter sun and the dew of severe frost, forced by the saltiness of mineral salt and the fragrance of staining materials.
Its color, its taste is fresh, its quality is pure, its fragrance.
6. Radish dumplings:
Contains shredded autumn radish, and autumn radish filling, fried in vegetable oil, fried until golden brown, shaped like dumplings.
The outside of the food is soft, spicy and fragrant, and the taste is fresh and delicious.
7. Yiling Spring Roll:
Spread eggs and flour as a thin skin, stir-fry leeks, bacon, dried tofu, mushrooms, etc., fry until golden brown, and serve.
This dish is crispy on the outside and tender on the inside, soft and delicious. If the spring and winter cabbage is new, wash and chop the stuffing to make food, xin abandon the disease "spring in the Xijiang cabbage head" is not vain.
8. Cold shrimp:
With rice, corn, etc. as raw materials, brown sugar water as the seasoning, summer ice, winter can be heated, drink cool to quench thirst, the flavor is particularly good, deeply like the residents of this place.
It is available in ordinary alleys and fashionable restaurants, with low prices and good quality, and can also add some condiments to the taste and apply some fruits according to the diners' own preferences.
9. Cold fishy grass:
Also known as knot root, knot root, is actually a herbal medicine, here and do cold dishes, ancient medicine food homologous, not vain also.
This dish can be accompanied by onion, ginger, garlic, soy sauce vinegar, monosodium glutamate, sesame oil, its taste is crisp and tender, fragrant, refreshing, has the effect of clearing heat, detoxification and anti-inflammatory, which is popular with the people of Western Hubei, often making hot pot ingredients and table dishes.
However, for foreign diners, this should not be chewed, and it is necessary to follow this word and have no regrets.
10、 Kang artichoke:
Zhao from the Tujia, Ze was ouxi. "Kang" is out of the frying and braising, while "potatoes" are ordinary, that is, potatoes, potatoes also.
It is necessary to cook the potatoes until semi-cooked, fish up, put them in the pot, cook them in vegetable oil, wait until they are browned, add salt, minced garlic, paprika, and mix well.
Guests come to people, and a bowl is no less than the hospitality of "when the float is white".
11. Three Journeys of Fairy Chicken:
Yuan Bai footprints in, Three Su Yixing long, this language is not false.
This dish is made of chicken as raw material, slaughtered and cleaned, it is placed in a sand bowl, marinated with spices, boiled with broth, spices, rock sugar, etc., and then turned to low heat until the juice is thick and the chicken is cooked and plated.
Its color is bright and mellow, the juice is umami, this pure character, the high ancient of the scholar's article.
12、 Tap Bean Cake:
Yichang famous food, the end of the year, the must-have.
It first soaks the rice, mung beans and soybeans in water, grinds them into a pulp, and then spreads them into pancakes, which are slightly cooled and folded into thin pieces and dried.
This can be eaten immediately and can be stored for a long time.
Although it is a coarse grain of beans and rice, it is not inferior to the fineness of flour paste; the taste of rice is also more beautiful, and the shape is like flour noodles.
13. Tujia steamed meat:
When the month of Vila, the ordinal number three winters. In order to prepare new year goods, specially kill new year pigs.
At this time, fresh meat is the main ingredient, accompanied by pumpkin, pepper, potatoes, cornmeal, supplemented by seasoning, stirred until the meat surface is evenly colored, then steamed in a large pot and over high heat.
Its color is like sauce, its aroma is mellow, and its taste is absolutely beautiful. Su Dongpoyun: "Get up every day to play a bowl, and be full of your own Junmo management."
14. Top Cake:
Using rice flour, glutinous rice flour and brown sugar as raw materials, it can be placed in a special wooden grid and steamed on a fire.
Its name is derived from the top of the wood when it is taken out, and there is another chicken named "Gaga" here, which takes its song from The Sound of The Gaga.
This cake is fluffy and sticky, its taste is sweet and not greasy, suitable for all ages.
15、 Dried sweet potatoes:
Local nicknames are "Amaranth", "Dried Amaranth", "Amaranth Crisp". The material is pure, the process is simple, and the taste is sweet.
The sweet potatoes are washed, steamed, cut into strips, then dried and ready to use.
Or fried in oil, or fried in sand, do not reduce its taste, but increase its aroma.
16、 Red oil noodles:
Small noodles, dialect also, that is, vegetarian noodles; red oil, spicy soup also, Shikawa-Yu flavor.
However, when it becomes customary, Yuzhong vegetarian noodles can be added to the broth meat here; Kawauchi spicy becomes salty and spicy in this one.
Or embellished with green onions, such as white jade and greenery; often surrounded by red soup, Yu Danxia near the moon.
Snack food, big landscape, clean in the courtyard, heaven and earth in the cave, more or less.
This list may be defective, mutilated, or omitted. The wisdom of the ranks is like a torch, and the knowledge of the micro is like seeing, and it will be able to check the shortcomings and fill in the gaps, and if I look at the king and do not give teachings, my heart will be destroyed.
Thank you for your interest and reading. If you have anything to think, welcome to leave a message in the comment area, welcome to like, welcome to follow @ Boya Weiwenjun, in order to see more high-quality articles. Thank you! [Rose]
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