The Xishui Tujia and Miao Autonomous Prefecture is located in the northwest part of Hunan Province, on the eastern side of the Wuling Mountains, and borders with Hubei Province, Guizhou Province, and Chongqing Municipality.The capital, Jishou, is a major material distribution center in the border area between Hunan, Hubei, Chongqing, and Guizhou.Xishui boasts abundant resources and great investment development potential.It is the only area in Hunan Province that enters the national "West Development" program.

FeaturesSnacksIncluding: "Ba Wang Soup",Lily Bulbs,Fine Flour,Chestnuts,Stewed Chicken,and "Xia Chong Chicken"Hot Pot,Large Pot Eel, and PhoenixPickled Porkand PhoenixBlood Duck, and "Fungus"Carp, "dried and smoked meat", mushrooms, and "Huang Bridge Crispy Bread"Bunsincluding "Jishou Sour Meat",grilled meat skewers,shrimp,"Lao Ni Meat", and "mushroom"including "Tofu", "Sour Cabbage of the Miao People", and "Tofu Soup"including "Fish Slice", "Stone Frog Stew", "Sour and Spicy Radish Mushroom", and "Spicy"of the "Grandma's Vegetables"including "Xishui Braised Dishes",including "Taro"including "Xishui Local Duck",including "Millet",including "Flour",including "Steamed",including "Meat",including "Oats",including "Flour Steamed",including "Crab",including "Deep Fried"including "River Crab".Xishui Sour MeatIntroduction"Xishui Sour Meat" is a traditional dish of the Xishui Tujia and Miao ethnic groups, which is spicy and slightly sour. It is best made in Xishui, hence the name.This dish is yellow, fragrant, and slightly sour, with a tender yet not greasy texture.Thick sauce and, which has a unique flavor.The taste and nutritional value of the food:

Taste: Spicy

This dish is yellow, fragrant, and slightly sour, with a tender yet not greasy texture.

Thick sauce and, which has a unique flavor.Nutritional value of the food:Meat

(Tender): Meat contains rich and high-quality

protein

and essential fatty acids, and also provides hemoglobin (organic iron) and cysteine, which promotes iron absorption, improving iron deficiency anemia;has the effects of nourishing blood and promoting blood circulation, and moisturizing and removing dryness;

However, the cholesterol and fat content in the tender meat is also very high, so it is not advisable to eat too much, and people who are obese or have high blood fat should not eat it.

GarlicGarlic contains protein, vitamins,and other nutrients.Its spiciness mainly comes from the presence of garlic, which has the effect of awakening the spleen and removing food stagnation.It also has good antibacterial and antifungal effects, which can effectively prevent influenza, intestinal infections, and other diseases caused by environmental pollution.Garlic is also good for cardiovascular health, which can prevent the formation of blood clots, and can also protect the liver and promote the activity of liver detoxification enzymes, which can block the synthesis of carcinogenic nitrosamine, which has a certain effect on preventing cancer.

History and Culture"Sour Meat" is a traditional delicacy of the Xishui Tujia and Miao people.Whenever important guests arrive, the Tujia and Miao people will take out the sour meat from the jar, fry it in oil, and stick it to the sour meat, which smells fragrant and delicious.This dish is yellow, fragrant, slightly sour, and tender.It is best made in Xishui, hence the name.You can often find this unique mountain cuisine in restaurants in the Xishui Zhangjiajie Tourism Zone.Preparation

Ingredients: 750g of tender pork, 25g of garlic,

15g of chili,50g of peanut oil.Method: 1. After cleaning the tender pork, scrape and wash it, then cut it into large pieces about 7cm long and 15cm wide, and each piece weighs 100g.2. Season the meat with15g of salt,7g of white pepper, and marinate for 5 hours.

Then mix the meat with 100g of rice flour, 15g of salt, and the marinated meat.

3. Mix all the seasonings with the meat and put it in a sealed jar for marinating for 15 days.After 15 days, take out the sour meat and put a layer of smallriceon the bottom of the jar.According to the amount of meat, layer by layer put into the jar.

Put a layer of meat, then a layer ofriceorcorn flouron top of each layer, and press it firmly.After finishing, seal and cover it.The jar mouth has a water trough to add appropriate water to isolate the outside air, so that the sour meat in the jar will not be oxidized and spoiled. This method of making sour meat takes longer, the taste will be better.After 3-4 months, it can be eaten raw or cooked, and the color, taste, and shape will be perfect.PreparationIngredients: Sour Meat/Chili/Green OnionMethod:1. Chop the chili and green onion.Heat up the oil in the pot, add the sour meat and fry it.2. Cut the sour meat in half, and fry both sides.Fry until golden.3. Sauté the chili, add a little salt.Remember, don't add salt to the sour meat.

4. After the chili is cooked, add the sour meat and green onion, and stir-fry.

5.

Finally, pot it and serve.Mud CatfishIntroductionThe Miao people especially like to eat sour foods.This sour food is the result of the Miao people's traditional habits. Legend has it that because they live in the deep mountains and valleys, the roads are long and the traffic is inconvenient, it is difficult to get fresh fish and vegetables, and they also lack salt.Therefore, the Miao people set up sour jars in their homes to make sour fish, sour meat, sour vegetables, and other similar foods.The Miao people often usecarp.The carp are usually raised in rice paddies.

When the autumn harvest arrives, the carp and rice are harvested together.

The carp are caught and then mostly used to make sour fish, which has been used for a long time.Method:To make sour fish, wash the fresh fish, cut it in half, remove the internal organs, and put it in the sour jar, then sprinkle some chili powder, salt, and mix with freshgingergarlic, and fragrant spices. After 3-4 days, take the fish out of the jar and put a layer ofriceon the bottom of the jar.According to the amount of fish, put a layer of rice.Then seal and cover it.This jar has a water trough to add appropriate water to isolate the outside air, so that the sour fish in the jar will not be oxidized and spoiled. This method of making sour fish takes longer, the taste will be better.After 3-4 months, it can be eaten raw or cooked, and the color, taste, and shape will be perfect.PreparationIngredients: Sour Fish/Chili/Green OnionMethod:

1. Chop the chili and green onion.

Heat up the oil in the pot, add the sour fish and fry it.：

2. Cut the sour fish in half, and fry both sides.

Fry until golden.

3. Sauté the chili, add a little salt.4. After the chili is cooked, add the sour fish and green onion, and stir-fry.

5.Finally, pot it and serve.

Mud CatfishIntroduction

Mud Catfish is a delicious and nutritious fish that is widely available in the rivers and lakes of China. It is a popular choice for both home cooks and restaurants, and it is easy to prepare and cook.

Mud Catfish is a freshwater fish that is native to China. It is known for its firm flesh, mild flavor, and ease of preparation.Mud Catfish is a popular fish in China, and it is often served with a variety of sauces and spices. It can be grilled, fried, steamed, or stewed.

Mud Catfish is a healthy and delicious fish that is easy to prepare and cook. It is a great choice for a quick and easy meal.Muddy tofu

Introduction

Muddy tofu is a traditional folk dish with a strong local flavor, which is popular in many places.Muddy tofu is to put live loach into water, let it expel mud, then pour into boilingWhite beanspot, the loach dies in the tofu, then cut into small pieces, fried or cooked in soup.

Features:

Soup is clear and beautiful, tender and delicious, a must-have.

Nutritional value:

Loach and tofu are both highly nutritious, according to nutritionist analysis, the protein, fat, calcium, phosphorus and vitamins contained in loach are higher than general fish, and its meat is tender and delicious, sweet and flat, with warming and nourishing, detoxification and hemorrhoid removal, known as "waterPeople's ginseng", while tofu is a top food.Therefore, eating loach and tofu together has more nourishing and therapeutic effects.

History and culture

Legend: In the past, ancestors lived in Zhoukou Circle Temple Street, there was a fisherman named Xingwen, in the old days, he used to catch fish and shrimp for a living. When he caught fish, he often caught loach, the bigger loach would be sold, and the smaller ones were ignored. Every time, he had to bring them home to cook himself.Once, he wanted to try a new recipe, so he put the small loach in a water basin, cleaned them, and bought some tofu, green onions, ginger and other seasonings from the street to help the loach, which was difficult to handle. He put them in a pot, covered the pot with a lid, and cooked them with ginger, garlic, tofu and other seasonings.When the cooking was finished, he found that the small loach had all gone into the tofu, onlyThe fish tailremained outside, which was very special and interesting.This method quickly spread in the local folk, known as "loach tofu".

How to make:

Ingredients:

Half a pound of loach, raise in water for 2-3 days (remember to change the water twice a day, so the loach can clear its stomach).Choose short, thin loach for better.

Half a pound of fresh water tofu.Soak in cold water.

Suitable amount of oil, ginger, garlic, green onions, peppercorns, chili.

Operation steps:

1, cold pot, cold water, cold tofu (about 10-15cm)cut into squares in the tofu, do not cut into pieces) put on the stove, then put the loach into the pot.2, light the fire (use the smallest fire), let the water warm slowly, while the tofu is cold, the loach will go into the tofu. When the loach enters the tofu or is scalded to death, add cooked oil, ginger, garlic (if you like chili, add chili), salt,3, open the big fire to cook for about 10 minutes, you can take it out, put it in a basin (add green onions, a few drops of sesame oil, if you like, add a little

pepper powder).Food tips:1, if the loach does not enter the tofu, it is a failure, the main reasons are: 1, too hot, the loach is scalded and died before entering the tofu;

2, tofu is not tender, the loach cannot enter.

The freshly made water tofu (note: not made with mung bean) is too hot, if soaked in cold water for too long, it will be too hard, which is difficult to control.

3, when cutting tofu, be sure to cut off the hard skin around the tofu.Cooking fish

Introduction

custom.

In the autumn harvest and busy season, go to the wild to harvest.

Catch fish from the paddy field, raise them at home, remove the scales and internal organs, then wash them, and use chopsticks to poke through the fish's mouth, then roast them on a fire. When the fish turns yellow, you can eat it.Use your hands to tear the fish, and dip it in salt and chili brought from home, it is tender and delicious, with a unique flavor.How to cook fish without breaking it: 1. When cutting fish, try to cut along the direction of the fishbone.Cook

Yellow flower fishDon't cut it open when cooking, use two chopsticks to poke through the fish's mouth, and then turn it over a few times, you can take it out.2. When cooking, do not add too much water, and do not use too large a fire. When the water boils, you should reduce the heat to cook slowly. If the fire is too large and the water is too much, the fish body will shake and collide, causing it to break.3. When cooking, try not to turn the fish body. If you are afraid of sticking to the pot, you can lift the pot and shake it slightly.When finished, put it in a bowl. You can use a spoon to scoop it out, or put it directly into the bowl.How to make:Main ingredients: CarpAccessories:

Lentils

Main ingredient: Tilapia fish

Wood earBeansSeasonings: salt, rice wine, pepper,Soy sauce,Sugar,

Vinegar, ginger, garlic, green onions, sweet bean sauce,Broth,Chicken powder, water starch, edible oil.How to make:1, clean the carp, remove the gills, scales and internal organs, and cut a knife on the back of the fish.2, boil the carp with water.3, add lentils, wood ear and other seasonings.4. Cooking:Cook until the fish and vegetables are cooked through, then remove the bones and cut into pieces.72|Water starch, edible oil

Introduction

,, originally named.This is a traditional snack of the Han nationality in Sichuan, Guizhou, Hubei and Hunan West, which is eaten during the Mid-Autumn Festival and the New Year.Features:

Made of

3. Cook the pot, add oil, when the oil is 5-6 degrees, put the fish in to fry until both sides are colored, add ginger slices, garlic slices, cooking wine, sweet soy sauce, broth, soy sauce, sugar, pepper, chicken essence, beans, wood ear mushrooms, over high heat, stir-fry for 10 minutes, add chopped green onion and stir-fry briefly, thicken with cornstarch slurry, add vinegar and cook.

Delicious tofu

Introduction

Traditional tofu should be eaten, it has a better taste, more delicate, authentic rural flavor, bring the city people to hometown.

Tofu is from Hunan, it is a traditional snack in Hunan and Miao ethnic areas.Flavor snack.The most famous is from Yongchun County.Wash the rice, soak for one day, make rice slurry with a grain mill.Put the rice slurry in a pot to heat, while adding the appropriate amount of alkaline (old time made alkaline by burning oil palm shell), while stirring vigorously until cooked, then put in a basin, let it cool, and it's done.When eating, use a fine thread to cut the finished rice tofu into 1-2cm3 particles, soak in water, then prepare various seasonings (chili powder, scallions, ginger,TomatoSauce,MSG, soy sauce etc.), blanch in hot water, put in bowl and add seasoning, then eat.Its taste is fresh, delicate and delicious, sour and spicy.In the summer of the lunar calendar, it is very popular.In the past, "corn starch tofu" was also made from corn, its method and eating method and taste are similar to rice tofu.

Features:

The color of rice tofu is green and bright, the taste is fresh, soft and delicate.It can maintain freshness and stay unchanged for 3 days at 0℃～25℃.Rice tofu can be eaten cold or hot, it has a unique flavor, which is very popular.

Method

One, equipment and tools

Grinding machine (or stone mill), pot, sieve (iron sieve or bamboo sieve), water tank, basin, spoon etc.

Two, raw materials and recipes

Rice5 kg, lime 100g.

Three, process

Raw materials → Soak → Grind → Cook → Filter cooling and shaping.

Four, production points

1. Prepare ①Can use ordinary glutinous rice.The rice should be fresh and without impurities.Cannot use glutinous rice, because its viscosity is large, it is difficult to make.②Lime.Must use fresh lime, the amount should be according to the amount of raw material, not too much or too little.Too much lime, too alkaline, the rice tofu will be bitter and heavy.Too little lime, too weak alkaline, the rice tofu will be tasteless.

2. Soak Soak the prepared rice in water tank for 10 hours～12 hours.

3. Grind Use grinding machine (or grinder) to grind the soaked rice into rice slurry.The slurry concentration should generally be able to flow from the grinding machine.

4. Cook Pour the rice slurry into a preheated pot with hot water, then add the dissolved lime.Pay attention to 4 points ①The cooking amount should be appropriate, not too much water at one time.According to the softness and hardness of the slurry, determine the amount of water to add (warm water), otherwise the slurry is too thin, rice tofu is difficult to form granules.If the slurry is too hard, it will cause the rice tofu to not be delicate.②The water temperature should not be too hot.Too hot, rice slurry is easy to form bubbles, difficult to cook.③Stir frequently, to prevent burning.④Cook.When the rice slurry is completely cooked and not sticking, you can put it out. Otherwise, the rice tofu is easy to burn, not soft.

5. Shape Rice tofu can be divided into two types according to its shape: shrimp shape and square shape.Shrimp shape rice tofu is to quickly cool the cooked slurry in a water tank with sieve, then wash it with cold water twice.Square shape rice tofu is to pour the cooked slurry into a basin and let it cool naturally, then cut the rice tofu into square pieces, then add seasoning.

Tofu

Introduction

Tofu, tofu, originally called rapeseed cake.It is a traditional snack in Sichuan, Guizhou, Hubei, Hunan western and Yunnan northeast, which is eaten during the Zhongyuan Festival and Mid-Autumn Festival, it is a must-have during the festival.

Features:

UseGlutinous riceMix cooked sticky rice into powder, mix with wild herb and appropriate amount of water to make round rice balls, and enclose.Red beanSugar orSesamePowder, can also be filled with diced preserved vegetables and meat.

How to make

Ingredient introduction:

The ingredients for includeJasmine rice, sticky rice, corn,wheatetc., although the ingredients are different, but they all need to be fermented.The way of fermentation is different, some useRice porridgewith dry ingredients, some directly ferment.After the fermentation is good, take fresh and mature to wrap, when wrapping, roll the tail into a funnel shape, put in the ingredients and cover the head, shape one head and one end.Finally put it in a steamer, after being cooked, there is a special fragrant aroma.

Making:

Use cleaned leaves to wrap and steam.Eat while hot, it is sticky and fragrant, very delicious!

has the function of dispelling wind and dispelling cold, has the function of improving digestion and relieving indigestion, each has its own unique and natural fragrance.

chicken soup

Introduction

is located in the water city county of Guizhou province.Its environment has karst landscape scenery, which is a beautiful place with mountains and food, it is a must-visit place for driving from six to, many drivers will definitely eat chicken soup when they arrive.With its unique spicy and fragrant production, chicken soup has spread throughout the country.

Characteristics:

Spicy and fragrant, nutritious.

How to make

The ingredients for chicken soup:

chicken soup is a famous food in.

Ingredients:

1500g, 50g garlic,Rice cakes250g chili peppers,green onions100g, 15g salt, 15g MSG, 15g ginger, 250g pig lard, 250g tofu, various vegetables 1000g, 1000g spring water.

How to make:

1 After killing the chicken, remove the fur and internal organs, cut into 3cm cubic pieces.

2 Cut the freshly made pig lard into 4cm long, 3cm wide, 0.8cm thick slices.

3 Cut the tofu into 4cm long, 3cm wide, 0.5cm thick slices.

4 Crush the ginger, cut the green onions into 4cm segments.

5 Put the cut pig lard into the pot, stir-fry over medium heat to remove the residue, add the chicken and stir-fry until the water is dry.

6 Pour in the remaining oil, add rice cakes, chili peppers, ginger, and stir-fry until the water and fragrance are released, then add the chicken and stir-fry for 1 minute, add water, salt, and MSG, and cook for 10 minutes to complete. Pour the oil residue into the pot together with the tofu and various vegetables, and serve.

HuangquanCrispy pastries

Introduction

Yellow Bridge crispy pastries are also layered, very crispy.

Characteristics:

It tastes slightly sweet, the sesame on the surface is very fragrant.Inside is hollow.Some also addbean paste, which is also delicious.

How to make

Required ingredients:

FineWhite flourPowder three kilograms and four money, flour is a small piece, alkali is six money, water is four money and a half, boiling water is two money and two, cookedPig fatone money, a little sugar（ ）one money, white sugar one money, pig lard two money, sesame one money and a half, fragrance oil one money and a half two money.How to make:

⑴ Heat the pot, put cooked, white sugar, into the pot, wait until the sugar melts and seeps into, then remove.

Pig lard is cut into 1cm square pieces.⑵ Pour 2 kilograms and a half of white flour into a basin, dig a small pit, pour in three money and four of cold water, then immediately stir into a snowflake shape, spread on the cutting board to cool, then knead into a dough ball on the cutting board, let it stand for a while, then add a small piece of flour and knead into a thick round dough, fold it in four directions, then knead it into a square dough, then fold it four times, make the flour evenly distributed.

⑶ After making the dough, it is best to use a rolling pin to roll out into a rectangular shape, then cut into strips.⑷ Put the strips into the steamer and steam for about 10 minutes.⑸ Take out the steamed strips, add sugar,, and knead well.⑹ Use a rolling pin to roll out the dough into a circle, then cut into strips.➂(1) After making dough, it is best to use a rolling pin to roll out into a rectangular shape, then cut into strips.

➂(2) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.

⑶(1) After making dough, it is best to use a rolling pin to roll out into a rectangular shape, then cut into strips.⑷(1) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⑸(1) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⑹(1) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.

⇏(1) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.

⑹ ⇏(2) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(3) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(4) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(5) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(6) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.

⇏(7) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.

⇏(8) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.

⇏(9) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.

⇏(10) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.

⇏(11) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(12) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(13) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(14) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(15) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(16) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(17) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(18) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(19) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(20) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(21) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(22) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.

⇏(23) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.

⇏(24) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(25) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.

⇏(26) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.

⇏(27) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.

⇏(28) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.

⇏(29) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(30) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(31) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(32) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.

⇏(33) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.⇏(34) After making dough, it is best to use a rolling pin to roll out the dough into a circle, then cut into strips.

Xiangxi Wild Duck

Introduction

Old duck from, after cooking for three more times, it is soft but not scattered, with a slight spiciness.The duck is mainly made from local native ducks, with various spices, with bright color, rich aroma, and slightly spicy, long lasting fragrance.

Characteristics:

（ ), unique flavor, salty and spicy

History and Culture

There was a clever woman in, she cooked delicious food and opened a small restaurant on, but the business was difficult to maintain because of the barren land and lack of people.But her ducks, which were not very obedient, kept eating the crops, and did not lay eggs, which made the woman very angry.Finally, she decided to kill all the ducks and cook them, which was a stroke of luck. Perhaps because the meat of these ducks was very tender and delicious, and because the woman's cooking skills were very good.But when people asked her what kind of dish this was, she would scold them and say "!" This dish became famous, and her restaurant was always full of customers.

How to makeIngredients:1 piece of native duck,, tofu, salt, chicken broth,, spicy chili, ginger, green onion.

Method:

⑴ Cut the native duck into pieces, remove the fur and internal organs.

⑵ Cut the and tofu into 1cm square pieces.⑶ Heat the pot, add oil, put in green onion and ginger to stir-fry.⑷ Put the duck into the pot and stir-fry until the color changes.

⑸ Add the chicken broth, boil and cook for about 5 minutes.

⑹ Add salt,, spicy chili, and cook

➂(1) Add and tofu, cook until cooked.➂(2) Add and tofu, cook until cooked.⑶(1) Add and tofu, cook until cooked.