, Hubei Province, a county-level city in south-west Hubei, located in the middle reaches of the Yangtze River, formerly known as Yiling, with a history of over 2000 years." " originated in the Eastern Jin Dynasty, and the establishment of the city began in the early Liberation period, followed by administrative establishments such as the Yiling Commissioner's Office and the Yiling District.Yichang is an important transportation hub city in the central region, with Yangtze River traffic, 3 railways, and 5 highways passing through the area.The Three Gorges Dam and other hydroelectric facilities are a strong support for the area's economy.With its strong overall strength, Yichang has consistently been among the top cities in Hubei Province.Due to its special economic and geographical location, it is also known as the sub-center city of Hubei Province.

FeaturesSnacks|IcyCake, Ding Ding Cake, Flavorful(dried pork), Dry-fried copper fish, Hongyan Banquet (red pork and vegetables),Stir-friedPang Bao (a type of stir-fried pork)Vegetables, Chicken pureePeachFish, General's Bridge (a type of stir-fried fish), cold mixedFish grass, cold shrimpRadishDumplings, Dongjia sauceBuns, DongjiaSteamedMeat,ShrimpwrappedShiitake mushrooms, Xia Kou Bean Curd, Xia Kou Pearl Soup, Shiitake Mushroom Feast, YilingSpring rolls.

Cold shrimp

Introduction

Cold shrimp is a very common local snack in the area of Yichang, Sichuan and Chongqing, known for its smooth, sticky, refreshing, and soft taste.It is made fromRicenoodles cooked, and formed into a bowl of cold shrimp.Because of its resemblance to shrimp, it is named "Cold Shrimp"followed by redsugar.

It is a dessert for cooling down in the summer.

History and cultureAccording to legend, a family of Peng lived on the banks of the Three Gorges long ago.In winter, the snow was heavy, and the old mother was sick and wanted to eat a few shrimp by the river.The son came to the river in the cold, wanting to catch shrimp for his mother.When he got to the river, he found that the river surface had already frozen, no matter how hard he tried, he couldn't break the ice.In a hurry, he took off his clothes and lay on the ice, using his body to melt the ice.Soon, he fell into a coma.In his dream, a white-bearded old man told him: "You want shrimp, right?I will teach you..." The young man suddenly woke up and rushed home to make shrimp according to the old man's method, and fed it to his mother one by one. The old mother miraculously recovered.Later, the method of making cold shrimp was spread among the people, and it was called "Peng"Gonghua Cold Shrimp" or "Filial piety Cold Shrimp".

Method

1. First, wash the rice and soak it in water for 30 minutes, then grind it into rice flour and put it in a bowl.Without grinding, you can use a whisk, andglutinousricenoodles, adjust with cold water to form a dough, don't make it too dry.After it's cooked, add stone ash water and cook over low heat until it becomes a paste.Put cold water in the bowl and pour therice pasteinto it, and stir it in while it's still hot.3. Cook over low heat

4. After it's cooked, strain it and place it in a bowl of cold water, then add sugar and ice cubes.(Zigu), a county in Yichang

Dumplings

IntroductionZigu Dumplings are a famous local snack in Zigu County, Yichang, also known as Zigu clear dumplings, with a crystal-clear and white appearance and a soft, glutinous texture with a fragrance of bamboo leaves, and a refreshing taste.In Zigu County, the birthplace of Qu Yuan, every Dragon Boat Festival in Yichang, people celebrate by rowing boats and eating dumplings, and this tradition has been passed down. The local people also put a reddateinside the dumplings when making them, and sing a special song called "Dumpling Song": "With sharp corners, with heart and liver, a lifetime of white, and a lifetime of hard work."To commemorate Qu Yuan, who died unjustly.

Method

1. Wash and dry theglutinous rice.Cut the bamboo leaves into pieces about 33cm long, remove the roots and tips, then cut them into pieces and boil them in boiling water until they turn yellow, then drain them and wash them.Fold three leaves into one, cross them in a cruciform shape, and stack them one by one. Cut 1.6 meters long bamboo leaves, wash them, and dry them. Then, soak them in boiling water and set aside.

2. Place three bamboo leaves on the left palm, overlapping the two bottom leaves by about 8 cm, and press the top leaf so that the two leaves overlap, and fold the left and right sides to make a triangular cone shape, and put one in each glutinous rice, with 27.5 grams of glutinous rice and one date. Press it firmly, and then seal the remaining leaves to form a rhombus shape, and use bamboo leaves to tie them.

3. Place the bamboo leaves in a pot, and put them in a bowl, then add water to cover them, and cook over low heat for about 1 hour. When the water starts to decrease, it is cooked.4.Pot or Stone PotPlace the bottom with ginger slices;

90|Place small green onions on top, and then cover with the cold shrimp.

Introduction

Red Flower Seeds, also known as "Porcelain Babies", are a unique summer snack from Yichang.Viscous, gel-like consistencyBeverageDelicate and smooth texture, typically sold by roadside vendors or made at home.

Instructions

Ingredients: Red Flower Seeds, ( )

Preparation Method

1. Boil 2 liters of water and let it cool.

2. Place about 50kg of red flower seeds in a clean cloth, tie it up, and then slowly knead in the water when it becomes warm. This will release a viscous liquid similar to glue.Continue kneading until no more liquid comes out, then mix the red flower seed water.

3. Add appropriate amount of lime to a small bowl, add water and let it clarify, then add the clarified liquid to the bowl with red flower seeds and stir.After cooling, place in the refrigerator. You can see red flower seeds after a while.GelSimilar to Red Flower Seeds

4. Before eating, you can add sugar or white sugar according to your preference, then add it to your liking.Ice PowderIce Powder is made by extracting fruit juice from ripe, which forms a semi-transparent or light yellow jelly.

In summer, after refrigeration, add red sugar water and drink, which is a wonderful cold drink for cooling down and quenching thirst.

Three Immortals Chicken

Three Immortals Chicken is a traditional dish from Yichang, Hubei. It uses tenderYoung Chickenas the main ingredient. After slaughtering and cleaning, it is marinated in a variety of seasonings with the whole chicken in a sand bowl, then cooked withBrothand spices, sugar, etc.The color is bright and the flavor is authentic.

History and Culture

The name "Three Immortals Chicken" comes from the "Three Sūs" during the Song Dynasty.In the first year of the Northern Song Jia Yu (1056), the famous literati Su Xun, Su Shi (later known as Su Dongpo), and Su Zhe, came to Bianjing (present-day Kaifeng, Henan) to take an exam from their hometown of Meizhou (now Meishan County, Sichuan).[1] They passed through Yiling (present-day Yichang, Hubei), and were attracted by the treacherous Three Immortals Caves. They ate this dish when they visited the Three Immortals Caves. They felt that the taste was delicious, and after eating, they felt refreshed and happy, so they named it "Three Immortals Chicken".TasteDelicious

Preparation Method

Main ingredients: Tender young chicken ( ), whole chicken.Accessories: Small green onions,Ginger,slices, star anise,Cinnamon,，Poppy seeds..Seasonings: A small amount of sugar, yellow wine,Soy saucetwo.Sauceand salt.

Preparation: 1. Wash the chicken, wash the green onions, and cut the ginger into slices;2. Heat the oil in the pot, slowly melt the sugar, and notice that the color turns brown;3. When the sugar is completely melted, turn off the heat, quickly pour in half a cup of yellow wine, but be careful, pour it quickly and stop, wait for the temperature to cool down, then pour in the soy sauce;4. Add star anise, poppy seeds, and cinnamon, and heat over low heat for 5 to 10 minutes, then add salt according to your preference. Note: It should be saltier than the acceptable amount, so that it can be well absorbed.5. Brush the soup on the chicken, let it absorb for at least one hour;6.Pot or panor stove, place ginger slices on the bottom;7. Place green onions on top, then cover with the marinated chicken and pour all the soup over it;8 Then seal with aluminum foil;9 Before eating, cook the softchickenUse a large spoon and chopsticks to separate, then mix with the rich soup below, which has a unique flavor.

Crispy oil

Introduction

It's from YichangLocal delicaciesOne of them, steamed with sticky rice into "ciba", and filled with white sugar andsesameFilling, made into a "pig-shaped" shape, then fried until golden brown.Outside is crispy and inside is soft and fragrant.

The localStewed meat

Introduction

Local stewed meat belongs to cuisine.Made ofcornnoodles, fresh meat,pumpkin,potato,friedchilimade.Then put the finished stewed meat into a special steaming basket for local stewed meat and cook in a pot for about half an hour, and the steaming basket will have steam coming out and can be eaten.Its aroma is wonderful, its taste is wonderful, fresh and fragrant, and full of flavor.It is actually a local specialty.MethodMain ingredients:

Pork

(fat and lean) 150g,Eggs120g auxiliary ingredients:Winter melon50g, seasoning: soyCucumber5g,White pepper1g, MSG 3g, white sugar 1g,White soy sauce10gOperation steps: 1.Pork, cucumber and pumpkin are chopped together, then mixed with white

pepper, MSG, sugar and clear soy sauce.2.Egg yolkAfter steaming, cut in half for later use.3. Apply oil on both sides of the paper (to prevent sticking) and place in a metal bowl, first place the corn powder, then fill with meat.4. Place the metal bowl in the steamer, steam for 25 minutes on high heat, then take it out and flip it over to serve.roasted potatoesIntroduction" " is the local dialect of Hubei Yichang and Enshi, which means frying, stir-frying, and baking. It is a cooking method that is between frying with a small amount of oil and baking." " means potatoes.

Hubei Yichang, there is a Huangpei Mountain, where there are many potatoes and

white cabbage

" " is a dialect of Yichang and Enshi, Hubei. It is a cooking method similar to frying, braising, and stir-frying, which lies between frying with a small amount of edible oil and deep-frying.There is a song: "The young man comes to see me, but I can't have him, I fry a pot of vegetable leaves, and boil a few big potatoes."There are many ways to eat potatoes, especially roasted potatoes, which are delicious." " means to use a small amount of oil (just enough to wet the bottom of the pot) to make the potatoes contact the bottom of the pot as much as possible, rather than using a lot of oil to fry.After roasting, the potatoes taste fresh and delicious.Method1. Peel and cut the potatoes into small pieces, and boil them in water.Or place the potato cubes directly in the pot and heat over medium heat, without adding water, until the potatoes are cooked.2. Add oil to the pot and slowly cook until the potatoes are cooked.3. Add the required seasonings, such as: salt, minced garlic, cumin,black pepperpowder, scallion,and so on, stir until mixed.

Cold dish of fishy herbs

IntroductionFishy herbs cold dish, is a

cold dish, the main ingredient is fishy herbs.

It has the functions of clearing heat, detoxifying, and relieving cough.It is a popular local specialty in Yichang.It is suitable for use in summer.

Its characteristics are to clear heat and have a slightly bitter taste.

Method

Main ingredients: fishy herbsAuxiliary ingredients: chicken shredsSeasonings: salt,vinegar,chicken broth,chili oil, soy sauce,pepper oil

Method: 1. Wash the fishy herbs with clean water, remove the old roots and leaves, and leave the tender white roots and leaves. Then cut them into suitable lengths.

2. Mash the garlic, and make chili oil.3. Soak the fishy herbs in cold water for 5 minutes (if you don't like the fishy smell of fishy herbs, you can soak it for a longer time), then drain.4. Place the fishy herbs in a large bowl, drizzle with chili oil and garlic, and add all seasonings.1.Egg yolkAfter steaming, cut in half for later use.3. Apply oil on both sides of the paper (to prevent sticking) and place in a metal bowl, first place the corn powder, then fill with meat.

4. Place the metal bowl in the steamer, steam for 25 minutes on high heat, then take it out and flip it over to serve.roasted potatoesIntroduction" " is the local dialect of Hubei Yichang and Enshi, which means frying, stir-frying, and baking. It is a cooking method that is between frying with a small amount of oil and baking." " means potatoes.People say "high mountain potatoes, low mountain ", which means that potatoes grown on high mountains taste good. Potatoes grown on high mountains in western Hubei are very popular, and the making of potatoes is a daily dish.Hubei Yichang, there is a Huangpei Mountain, where there are many potatoes andwhite cabbage

Braised Copper Fish

There is a song: "The young man comes to see me, but I can't have him, I fry a pot of vegetable leaves, and boil a few big potatoes."

There are many ways to eat potatoes, especially roasted potatoes, which are delicious." " means to use a small amount of oil (just enough to wet the bottom of the pot) to make the potatoes contact the bottom of the pot as much as possible, rather than using a lot of oil to fry.After roasting, the potatoes taste fresh and delicious.

Method

1. Peel and cut the potatoes into small pieces, and boil them in water.

Or place the potato cubes directly in the pot and heat over medium heat, without adding water, until the potatoes are cooked.2. Add oil to the pot and slowly cook until the potatoes are coroner.3. Add the required seasonings, such as: salt, minced garlic, cumin,black pepperpowder, scallion,and so on, stir until mixed.

Fishy herbs cold dish

Introduction

Fishy herbs cold dish, is acold dish, the main ingredient is fishy herbs.

It has the functions of clearing heat, detoxifying, and relieving cough.

It is a popular local specialty in Yichang.It is suitable for use in summer.Its characteristics are to clear heat and have a slightly bitter taste.MethodMain ingredients: fishy herbsAuxiliary ingredients: chicken shredsSeasonings: salt,vinegar,

chicken broth,

chili oil, soy sauce,pepper oilMethod: 1. Wash the fishy herbs with clean water, remove the old roots and leaves, and leave the tender white roots and leaves. Then cut them into suitable lengths.2. Mash the garlic, and make chili oil.3. Soak the fishy herbs in cold water for 5 minutes (if you don't like the fishy smell of fishy herbs, you can soak it for a longer time), then drain.4. Place the fishy herbs in a large bowl, drizzle with chili oil and garlic, and add all seasonings.1.Egg yolkAfter steaming, cut in half for later use.3. Apply oil on both sides of the paper (to prevent sticking) and place in a metal bowl, first place the corn powder, then fill with meat.4. Place the metal bowl in the steamer, steam for 25 minutes on high heat, then take it out and flip it over to serve.roasted potatoesIntroduction" " is the local dialect of Hubei Yichang and Enshi, which means frying, stir-frying, and baking. It is a cooking method that is between frying with a small amount of oil and baking." " means potatoes.