Zhongxiangshi gourmet

Zhongxiang's delicacies include xiaohu duck, thousands of braised pork, alpine vegetables, green beans, dragon and phoenix, eel with pimples, white gourd and turtle skirt soup, fish cake balls and so on. 1. Xiaohu Duck: The main raw material is Jingjiang Tu Ma Duck, which is free-range raised in Jianghan Plain and Lake Area. It is produced by mechanized production and traditional marinating process. 2. Thousands of pork buttons: Pork with pork belly is used as raw material, which is cooked and fried, browned, cut into thin slices, and steamed in a bowl.

The delicacies in Zhongxiang include Xiaohu duck, thousands of braised pork, alpine vegetables, green beans, dragon and phoenix dishes, striped eel, white gourd and turtle skirt soup, fish cake balls and so on.

1. Xiaohu Duck: The main raw material is Jingjiang Tuma Duck, which is free-range raised in Jianghan Plain and Lake Area. After strict inspection and quarantine, it adopts mechanized production, traditional marinating process and modern biological enzyme fermentation technology.

2. Thousand pieces of braised pork: Pork with fat and thin pork belly is cooked and fried, browned with brown sugar, cut into thin slices, and steamed in a bowl. The pork slices are as thin as paper and shaped like shuttle slices.

3. Alpine vegetables: It is one of the "Three Treasures of Jingzhou", which refers to a small basin growing in Jingzhou with an average elevation of more than 6 meters. The water here is good and the vegetables planted here taste good. Jingzhou has been positioned as an alpine vegetable base by FAO.

4. Green bean: the common name is Douchi, which is bright green in color and full in grain. It can be used as the first-class cold dish in the hotel or as a snack food.

5. Pairing with dragon and phoenix: Slaughter the cockscomb, eviscerate it, wash it, cook it in boiling water until it is 7% ripe, taste it in the pot, fry it in the oil pan until the skin is crisp, cut it into pieces, and put it in a plate to make a phoenix.

6. Pidged eel: Originally called "bamboo eel", it was later reformed by Zeng Yonghai, chef of Jiangling Yisen Restaurant. Because of its common name "Pitiao", it was named Pidged eel.

7. White gourd and turtle skirt soup: It is a kind of soup made by stewing the skirt of turtle and tender white gourd. Its preparation method is exquisite and the ingredients are carefully selected.

8. Fish cake balls: It is a unique flavor in Jingzhou area. It is praised for eating fish but not fish. Fish contains meat, and the meat is fragrant, fragrant and tender, and it is instant in the mouth.