What are the edible specialties in Jingzhou?

Jingzhou is a famous historical and cultural city. It is a riverside city where ancient culture and modern civilization complement each other. It was a battleground for military strategists in ancient times. What are the specialties and delicacies in Jingzhou that you can’t take away and must try?

Jingzhou Specialty 1: Honghu Lotus Root Cake

Lotus root cake is also called lotus root sandwich, which is made between two pieces of lotus root. A food stuffed with minced meat, coated in flour, and fried in oil. To make lotus root cakes, the first step is to select lotus roots. Don't want the lotus root tip or lotus root tail. The top of the lotus root is too young and watery; the tail of the lotus root is old and sluggish. Only the one or two sections of lotus root in the middle are even thicker. The selected lotus roots should be uniform in thickness and uniform, so that the lotus root cakes will be beautiful. During processing, the old skin on the lotus root must be peeled off to ensure quality.

Jingzhou Specialty 2: Qianzhang Pork

This dish is made from pork belly that is both fat and lean. It is boiled and fried, then colored with brown sugar, cut into thin slices and served in a bowl. Steamed, the meat slices are as thin as paper, shaped like a shuttle, and have many slices, so it is called Qianzhang braised pork, also known as comb meat.

Jingzhou Specialty Three: Fried Lotus Root Balls

It is said that when Emperor Qianlong passed through Honghu Lake on his three trips to the south of the Yangtze River, the local state official, in order to honor the emperor, asked the chefs to use their special skills to make the emperor eat lotus roots. No lotus root. The chefs were thinking about their own specialties. One of the chefs remembered that he used lotus roots to satisfy his hunger during the famine years. He mashed the lotus roots and made lotus root balls to eat, so he blended the five flavors and cooked them carefully. Emperor Qianlong ate it and became very happy. After returning to Beijing, he designated fried lotus root balls as his royal meal.

Jingzhou Specialty Four: Winter Melon and Turtle Skirt Soup

Winter Melon and Turtle Skirt Soup is made by simmering the skirt of turtle (also known as soft-shell turtle, turtle, and turtle) and tender winter melon. A kind of soup. Its production method is exquisite and its materials are carefully selected. First, slaughter the turtles with fat skirts, remove the skirts and cut them into pieces, stir-fry over high heat, add chicken soup and seasonings and cook, then add tender winter melon pieces and stew until the turtle skirts are melted.

Jingzhou Specialty Five: Zaotang Noodles

Zaotang Noodles are a famous traditional breakfast in Shashi with a history of a hundred years. As for the origin of Zaotang Noodles, a more convincing theory is that after Shashi opened as a port in 1895, a local restaurant owner made this oil-thick noodle based on the characteristics of the dock workers here who like to eat oily and watery foods due to their manual labor. Fat, soupy and delicious noodles. It got this name because dock workers usually go to noodle shops in the early morning to eat noodles before going to work.

Jingzhou specialty six: Jingzhou eight-treasure rice

Jingzhou eight-treasure rice was originally passed down by an imperial chef in the Qing Dynasty who opened a restaurant in Jingzhou City after leaving the palace. This kind of eight-treasure rice is made by steaming red dates, lotus seeds, barley kernels, Guiyuan Nei, honey cherries, honey winter melon strips, sugar osmanthus and glutinous rice into a dough, and then adding sugar and lard to stew. Therefore, it is also called "Eight Treasures in Powder". When you eat it, you will feel it is smooth and melting, sweet and translucent, oily but not greasy, sweet but not boring.

Jingzhou Specialty Seven: Jingzhou Fish Cake

Jingzhou’s traditional famous dish, also known as Jingzhou Flower Cake. Originated from the Warring States Period. Fish cake is a unique flavor in the Jingzhou area. It is praised for its meaty taste, smooth and tender taste, and melts in the mouth. "Jingzhou fish cake" is made of white fish meat, which can be fried into fish balls with red fish meat, and stewed with chicken, pork kidneys, and pork belly. It has become a famous banquet dish in Jingzhou.

Jingzhou specialty eight: Nine-yellow cake

Nine-yellow cake is one of Jiangling’s traditional snacks with a history of more than a thousand years. It is said that this cake originated from the Western Jin Dynasty and was the most popular cake at that time. People climb high on the ninth day of the year, and the dry food used for outdoor travel has evolved into today's Jiuhuang Cake, which means nine months of chrysanthemum yellow, hence the name. This cake has carefully selected ingredients and exquisite craftsmanship. The cake is made of fine white flour mixed with sesame shavings and malt sugar, and is sandwiched between Oil-based puff pastry. The filling is made of roses, xiangyuan, melon strips, peach kernels, red and green shreds and other fruit ingredients. Both sides of the cake are dipped in sesame seeds and baked over an even fire. It has a full-oil, heavy-sugar, thin-skinned filling. It has the advantages of large size, yellow surface and white edges, sweet and delicious taste, long shelf life and easy portability.

Jingzhou Specialty Nine: Gong’an Xiangfei Cake

“Xiangfei Cake” is a traditional delicacy in Gong’an County, Hubei, now known as Sanxiancai. The three-fresh starter is mainly fish cakes and fish balls, plus pork liver, kidneys, tripe and other fresh foods, supplemented by ingredients such as day lily (i.e. daylily), black fungus, winter bamboo shoots, etc., making the whole dish rich in color and fresh and tender Delicious, it is an indispensable first-class dish at local banquets.