Yichang, a city with 5 national-level 5A scenic spots, its cuisine is also not inferior, as the back garden of Wuhan, Yichang is really worth walking away - there is the spectacular Three Gorges Dam flooding of the majestic; there is the cool grace of the Three Gorges people, there is the smile and sweetness of the Tujia girls, and there are all kinds of characteristic but not strange food.
Red oil noodles are one of the special snacks in Yichang City, Hubei Province, and the favorite of Yichang people to eat breakfast. Red oil noodles were first passed down from Sichuan, Chongqing and other places, and after years of development and change, they have become a delicacy with the unique taste of Yichang. Ingredients include noodles, chili oil, soy sauce, monosodium glutamate, pepper noodles, green onions, etc. This color is bright red, smooth and tough, the taste is salty and spicy, because of the cheap price and affordable portions, it has become the first choice for Yichang people to eat breakfast.
Cold shrimp is a very common snack produced in Yichang, Hubei Province, because the head and tail are thin like shrimp, so it is named. Cold shrimp are cooked with rice pulp, infused with clear lime water, cooked over low heat until mushy, and drained into a cool water basin with a colander. Added with brown sugar water, it is a good summer thirst quenching product, sweet and tender, and cold in the mouth. The cold shrimp seen in other places is opened by Yichang people in other places, or is made by imitating Yichang cold shrimp.
Yiling Spring Roll is a characteristic traditional snack in Yichang City, Hubei Province. Thinly skind from eggs and flour, rolled in slightly sautéed leeks, bacon, dried tofu, shiitake mushrooms, etc., and fried until golden brown. This dish is crispy on the outside and tender on the inside, soft and delicious, and is deeply loved by the citizens of Yichang. Nowadays, people are troublesome, rarely do it at home, and buy it directly in the market and fry it. The production method is roughly the same, and you can make different flavors according to your own preference.
Sanyou Shenxian Chicken is a traditional dish in Yichang City, Hubei Province. According to legend, the famous northern Song Dynasty writers Su Xun, Su Shi, and Su Rui father and son went from their hometown to Beijing to take the exam. Passing through Yiling, I ate this dish when I visited the three tours of the cave, I felt that the taste was exquisite, and after eating it, I was refreshed and happy, leisurely wandering, and happy with the gods, hence the name. The dish is made of fat and tender chicken as raw material, after slaughter and washing, plus a variety of spices fired, bright and mellow, original taste, very distinctive.
Radish dumplings - Cut the radish into strips and mix with chili noodles, pepper powder, garlic (green onion) seedlings, fine salt and other spices, when frying, first put the bottom pulp in a special meniscus iron spoon, and then put the mixed radish shreds as filling, then cover the sizing, put it in the oil pan and fry until golden brown. Soft, spicy and not prickly on the outside, delicious and delicious.
In the Gannan region of Jiangxi Province, there is also such a practice of using sweet potato flour to make dumpling skins, using radish to chop into cubes to make filling, and after cooking, it can be eaten after steaming, and the skin is transparent.
When I was a child, I always felt that squeezing such a thing as a pepper was very magical, obviously there was a taste of chili pepper but there was no chili pepper look, put it in the mouth to chew, it was even more endless, its practice was also very simple, wash the fresh red pepper water, remove the pepper peduncle, drain its water, chop it into foam with a knife, add salt and stir evenly, pour into the bud flour and mix well, and then put it into a clean container to seal, quietly wait for a week, time will let you witness the miracle.
Fish cake, commonly known as "chowder", referred to as "head", is a traditional dish in Hubei. Its color is white and elastic. There are many kinds of fish cakes, and the shape is also unique. According to the different colors, it is divided into three types: three-color, two-color and monochrome. According to the different cooking methods, it is divided into three types: steaming, roasting and frying. Among the traditional dishes of Yichang, Zhijiang and Yuan'an, fish cake is called the top quality and is an indispensable main dish in family banquets.