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Jingyang white pomelo

Jingyang white pomelo

2018-09-13

Jingyang white pomelo, originated in Jingyang Town, has been cultivated in the town for more than 100 years. It is famous for its large fruit color, rich juice, crisp and tender dregs, moderate sweetness and acidity, excellent moral character and no peculiar smell.

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Jingyang Chicken

Jingyang Chicken

2018-09-13

Jingyang chicken originated from the first visit of Italian priest Matteo Ricci to China in the eighth year of Wanli (1580) of the Ming Dynasty. Later, it was brought into the chicken breeds by Belgian missionary officials to hybridize with local chickens. It was formed through long-term natural selection and artificial selection. Jingyang chicken is a large meat type local breed, which is a rare meat type local breed resource in China. It is a national geographical indication protection product of China, commonly known as "nine jin chicken" or "Jingyang nine jin chicken". Jingyang chicken is tender in quality, delicious in taste, high in nutritional value, and has nourishing and health care effects. In 2006, 59 Jingyang chickens were raised in the original and extensive state of origin.

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Kang Potato

Kang Potato

2018-09-13

"Kang" is the dialect of Yichang and Enshi regions in Hubei Province. It is a cooking method other than frying and braising. It is a cooking method between frying and frying with a small amount of edible oil. "Potato" is potato. As the saying goes, "high mountain potato, low mountain potato." That is to say, the potato on the high mountain tastes good, and the potato produced on the high mountain in western Hubei is very popular with diners. There is Huangbai Mountain in Changyang, Yichang City, Hubei Province, which is rich in potato and cabbage. There is a love song circulating, "love elder brother comes thin, don't get nothing to eat, fry a plate of food

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Cured sausage

Cured sausage

2018-09-13

The preserved sausage is one of the specialties of Tujia nationality. Method of cured sausage: ① Wash lean meat and fat meat respectively, wipe dry the water, and cut into pieces the size of fingernails (do not cut into pieces, so as not to break the casing). ② Pickled meat ingredients (star anise, pepper, pepper, etc.) in a large bowl and evenly, add fat and lean meat slices, add 100 ml of water, mix well, marinate for half an hour. ③ Set the casing on the water pipe, rinse the inside and outside of the casing, use a meat filling device, wear the human casing, slowly put the pickled meat into the casing, do not put it too tightly, needle the human intestine several times (deflation), after the intestine is filled, tie the head and tail, and tie it tightly at 17cm with hemp rope. ④ Release of meat sausage

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Tujia mildew tofu

Tujia mildew tofu

2018-09-13

The Tujia people in Tujia Shanzhai like to make moldy tofu for food in winter and spring. Because this season to do the moldy tofu is easy to preserve, not bad. The method is as follows: tofu should be made older and compacted before it is cut and not broken, then the tofu should be cut into small lumps of 2cm square, then the tofu lumps should be evenly placed in a wooden barrel held by grass, then a layer of tofu should be placed, the top layer should be covered with quilt or clothing for heat preservation, and after the tofu grows inch-long white mold, the tofu should be taken out and mixed with salt, chili powder, finally, it can be eaten after soaking in cold water for a period of time. If it needs to be stored for a long time, soak it in white wine or vegetable oil.

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Tujia Top Ten Bowls

Tujia Top Ten Bowls

2018-09-13

The ten bowls of Tujia are the delicious dishes for Tujia people to entertain distinguished guests from afar. Usually, Tujia people will take out the dishes that they usually hate most and cook them carefully. Including the door to serve tea, fried rice and other preludes. The ten bowls truly reflect the warm and hospitable, generous and honest character of the Tujia people. Eating large bowls and eating large pieces of meat is a true portrayal of the Tujia people in the past.

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