Zhangjiajie is a county-level city under Hunan Province, formerly named Dayong City, located in the northwest part of Hunan, on the upper reaches of the Lijiang River, belonging to the mountainous area of Wuling.Zhangjiajie was built due to tourism, and is one of the most important tourist cities in Hunan, and is the origin and central area of the Hunan,,, revolutionary base.

FeaturesSnacks：PeanutsStewed chicken,VinegarRadishStewed duck meatChicken feetFish cooked in a clay pot,Preserved meatStewedEelPreservedBloodTofuPreserved game, preserved pig head,LoachTofu fried,Sweet riceSteamedRice cakesBamboo shootsTofu skinPotStewedDog meatPheasantPepper oil, lettuce with eel,Ear fungusStewed chicken and duck, sour and vinegary fish, local rice cakes, local cuisineBraised porkLocal preserved foods, local three-dish meal, local blood tofu,RoosterThornbush soup, local sour fish, driedSausage, Zhangjiajie's ten local dishes,Pig bloodCongee

Rooster thornbush soup

Introduction

Rooster thornbush soup is a specialty of Zhangjiajiecuisine..It is extremely nutritious and is a traditional folk remedy.Thornbush, a medicinal plant, with a sweet and neutral taste, is a valuable ingredient for clearing heat and relieving symptoms, such as headaches, dizziness, and paralysis;Rooster thornbush is a good product for replenishing and nourishing the body, drinking this soup can improve physiological function, slow down aging, strengthen muscles and bones, and nourish the body.Features:

Rooster thornbush soup is extremely nutritious and is a traditional folk remedy.

Thornbush can treat dizziness, paralysis, and relieve symptoms, while also nourishing and treating the body.Thornbush, a valuable ingredient for clearing heat and relieving symptoms, while also nourishing and treating the body.Thornbush, a valuable ingredient for clearing heat and relieving symptoms, while also nourishing and treating the body.Method: 1 whole chicken (duck), about 200g fresh thornbush, cut into pieces.Place the chicken and thornbush in a pressure cooker, add onion,Ginger, salt,goji berries,chicken brothand vinegar, add appropriate amount of water, and set the pressure cooker to chicken mode for 15 minutes. After cooking, sprinkle a littlescallionsto eat.Delicious and nutritious, especially effective for nervous system weakness, dizziness, and headaches.Fresh is better.

Method

Main ingredients: 1 whole chicken (duck)

Auxiliary ingredients: thornbush

Seasoning: ginger, salt

Ingredients: 200g preserved pork,green bell pepper,carrot.white radisheach one,1 egg.one.

Method:

1,ChickenCut into strips (cut along the grain), green pepper and red, white radish, respectively cut into strips.

2, chicken strips addsalt, eggs,, cornstarch, immerse in oil and stir-fry.

3, heat the pot, add a little oil, add ginger slices, stir-fry green bell pepper and carrot strips, add salt,MSGand add a small amount of water, thicken, drizzle with soy sauce, and pour in chicken strips to combine.

Stewed stone ear mushrooms

Introduction

Stone ear mushrooms are a specialty of Zhangjiajie.

Features:

Stone ear mushrooms are a kind of plant, similar towood earthat grows on steep cliffs, due to its difficulty in harvesting, so it is extremely precious, with a fresh and delicious taste, and rich in nutrients. When cooked with chicken and duck, it is as precious asginsengseaweed.The color is light yellow, with a fragrant aroma, but irresistible, and when tasted, it brings freshness to the mouth, and has the benefits of nourishing and beautifying the body.

This dish has been a tribute from the local people to the emperor since the Ming and Qing dynasties. It is said that every year when the emperor held a grand banquet, he would also serve this dish. If you want to taste the taste of the emperor, you must try this dish.

Method

Stone ear mushrooms are abundant in the of Zhangjiajie, and were a tribute to the local lords.Stone ear mushrooms are stewed with chicken, and the whole chicken (duck) and stone ear mushrooms are stewed together.First, soak the stone ear mushrooms in warm water, and wash them repeatedly before soaking in cold water for 5-6 times to remove black water and sand, then cut them into eye-like pieces and put them in a pot, add 500g of cold water, 0.5g of salt, 5g of, and 5g of onion and ginger (ginger is pounded), and boil over medium heat, then remove and put in a bowl (the soup and onion and ginger are not needed);Place the chicken in the pot, add water and bring to a boil, then remove and let cool.Prepare 1 clay pot, place the chicken,meatbone and remaining onion, ginger, and together in the clay pot, add water to cover, and usehigh heatto boil, then transfer to low heat and simmer until the chicken is 80% cooked, then remove the meat, and remove the onion and ginger, then add the stone ear mushrooms to the clay pot, and stew with more until soft.

Year-end dish

Introduction

“Year-end dish” is a local folk dish that every family in Zhangjiajie makes during the New Year.According to legend, in the year of the Ming Dynasty, the local lords launched an attack on the, so they cooked this dish in advance before the army set off.The preparation is to combine radish, tofu,cabbage, onion,porkand redpepper, and stew in a pot.These ingredients are combined in a pot and cooked, resulting in "a set meal".The dish is not only delicious, but also carries deep meaning.It symbolizes abundant harvests, family reunion, and the glorious traditions of the indigenous people.

Characteristics:

Smoked and roasted to become crispy and chewy, with a fragrant flavor, making it a perfect accompaniment to wine and a signature dish of the indigenous people.

Recipe:

Basic ingredients:

150g egg, 150g pork, beanspaddy150g,spinach100g, blanchednoodles100g, 3g salt, 5g cooking wine, 5g ginger, 3g MSG, 5g chopped green onions, 10g oil, 125g oil

Instructions:

1. Cut the pork into 3cm long strips.Blanch the beans and spinach, chop the spinach into small pieces, and cook the noodles.2. Heat oil in a pot, stir-fry the pork strips until fragrant, add chopped green onions to release aroma, and stir-fry the blanched beans and spinach over high heat.

Add soy sauce, salt, cooking wine, ginger, and MSG, stir-fry with spinach, and pour in a little sesame oil to cook.3. Steam the eggs until cooked, and place them on top of the dish.Tofu buns

Introduction:

The indigenous people have the saying of "making buns on the 28th".

Every Chinese New Year, at the end of the lunar year, every family will make

rice buns.According to the local records: "Riceis kneaded into a dough in a stone basin, then formed into a ball, resembling a full moon.The large ones have a diameter of 1 foot 5 inches, and the ordinary ones are about 4 inches in diameter, with a thickness of 3 to 8 minutes.After making small buns, the most skilled women will make a few large buns, the small ones are 3 to 5 pounds, and the large ones are more than 10 pounds.This is called "puffing buns", symbolizing abundant harvests, and also shows the generosity of the indigenous people.Making rice buns is a physical activity with high labor intensity, generally done by young men, working together, first kneading, then pressing with hands or wooden boards, the goal is to make it smooth and beautiful.Making buns also requires carefulness, using beeswax or tea oil, first to make a lump, then using hands or wooden boards to press, the goal is to make it smooth and beautiful.Instructions:1. Wash the riceSteamCook

2. Add yellow beeswax to tea oil, heat and melt, apply to the surface of utensils such as table, door frame, stone basin, wooden mallet.

3. Put rice in a stone basin, and use a large wooden mallet to knead.Rice is very sticky, generally two strong men to knead together, one up and one down.In the cold winter, even without clothes, sweat is still flowing.

4. After kneading the rice into a dough, take it out and place it on the table, use the heat to grab a fist-sized rice ball, and flatten it into

a cake, then press with a door frame and add weight, when the rice cools, it will solidify.Sour and sweet fishIntroduction:

There is a local delicacy that is unique to the indigenous people, which is the well-known "sour and sweet fish".Capture fresh small fish, break the belly and wash clean, and then wrap withnoodles

(The noodles should contain a little salt, and mix well), then put it in a steamer, and steam for 3 to 5 days until it becomes sour, and then take it out to fry with tea oil or other vegetable oil, which will become golden and fragrant, and very delicious.

"Sour and sweet fish" can be eaten directly from the steamer because it has been marinated in the steamer for a long time and has been pickled with salt, so it can be eaten directly.

Sour and sweet fish is a dish that the local people often serve to their guests. The owners rarely eat it themselves, and only serve it to guests.Features of the dish:Using fresh small fish as the main ingredientBreak the belly and wash clean, wrap with noodles, and put it in a steamer to marinate for 3 to 5 days until it becomes sour, and then take it out to fry with tea oil or other vegetable oil.After frying, it not only becomes golden and fragrant, but also very delicious.

Recipe:

Ingredients:

Fresh small fish, noodlesInstructions:1. Capture fresh small fish, break the belly and wash clean, wrap with noodles (noodles should contain a little salt, and mix well);2. Put the noodles in a steamer, and steam for 3~5 days until it becomes sour, and then take it out to fry with tea oil.

Potato cakes

Introduction:

There is a lot of potato in the local area, and potatoes are delicious and nutritious, and have the effect of soothing the stomach and nourishing the liver, and have a high economic value.

Potato cakes is a local dish, fragrant and delicious, and is a favorite of the local people.

The benefits of potatoes:

Potatoes are known as "the king of fruits" and "iron crop", which are abundant in the local mountains.

The main varieties are: large potatoes, oil potatoes, sweet potatoes, wheat potatoes, and small round potatoes.

Potato flesh is yellow or white, crisp and sweet, and has a lot of nutrition.

Potato cakes, duck, are very delicious.In the Tang Dynasty, the famous physician Sun Simiao said: "Potato is the fruit of the kidney, and kidney patients should eat it."Recipe:Ingredients:

1 whole chicken, 250g potatoes, auxiliary ingredients: 1 bell pepper, 6g salt, 4 green onions, 4 cloves of garlic

2 star anise, 4 dried chili peppers, 4g cooking wine, 1 tablespoonsoy sauce, 1 tablespoon oldliquor, 1 tablespoon vegetable oilRecipe:1. Use scissors to cut the potato into strips;2. Pour boiling water into the potatoes, and add salt;

3. Cover the pot and steam for 5 minutes;

4. Remove the skin and cut into small pieces;

5. Wash the chicken and drain the water;6. Chop the chicken into large pieces, blanch in hot water to remove blood and impurities;7. Rinse the chicken again with hot water, and drain well;8. Heat oil in a pot, and stir-fry the potatoes until golden;9. Add chicken pieces, and stir-fry over high heat;

10. Add water, and bring to a boil, then simmer over medium heat;

11. When the chicken is 70% cooked, add the Curt potatoes, and stir-fry.

12. Add soy sauce, cooking wine, green onion, and garlic, and stir-fry until the sauce thickens.

13.

Zhangjiajie and Zha

Introduction:

The indigenous people have a lot of ways to eat, take water-soaked

bean

and grind it into a powder, then mix with

green vegetables

leaves, then cook in a pot.

This dish is simple to make, but has a high nutritional value and is delicious, and is a common dish in the local area.

Nutritional content:

Beans are rich in

protein

fiber, and green vegetables are rich in vitamins, the resulting dish is clear and fragrant, with a milky aroma.Usage:The beans in the local area are coarse, but when mixed with soup, it is easy to swallow.In the hot summer, drinking a bowl of bean soup can relieve heat and quench thirst.The beans after a few days of steaming will become "sour and fragrant".This is another flavor, which is sour and delicious.

In the cold winter, put sour and fragrant into a pot, add chili

Introduction

The diet of the Tujia people is diverse, using water-soakedsoybeansthat have been ground into a paste, then mixed with finely choppedgreen vegetablesleaves, and then cooked over low heat.This dish, although simple to make, is highly nutritious and delicious, and is a staple dish among the locals.

Nutritional Composition:

Soybeans are rich inprotein, while green vegetables are rich in vitamins. The resulting dish is light and refreshing, with a subtle aroma and flavor.Method of Eating:

The Tujia people eat "gao gu", which consists of coarse grains mixed with soup and other ingredients. This makes it easy to swallow.

The coarse flour consumed by the Tuareg people is easy to mix with soup and residue, making it easy to swallow and digest.During the hot summer, drinking a bowl with soup and residue is both refreshing and cooling.Drinking a bowl of "gao gu" on a hot day is both refreshing and hydrating.When the mixture sits for a few days, it turns into "sour and mushy".This has a completely different taste, and is very satisfying.Pig fatSalt, garlic, etc., cooked on a charcoal stove while eating, compared to eatingSpicy tofuAnd smelly tofu, which is also a delicacy.

Method

Simple to make and "push and scrape", which is a local term.They first soak the yellowbeansand then grind them intobean pasteand then add water to cook in a pot, along with finely choppedleeksor green vegetables or radish leaves, etc., to boil, resulting in a milky white with green "push and scrape".To make tofu, filterbean dregsand "push and scrape" does not need to be filtered.Local people also call "push and scrape" "lazy push and scrape".

Three pots

Introduction

Three pots is a characteristic delicacy from Zhangjiajie, Hunan.According to legend, during the Jingde year of the Ming Dynasty, the imperial army mobilized Xiang soldiers to fight against Japanese pirates, and happened to coincide with the New Year, so the king of the local area ordered to celebrate the New Year one day early, so he cooked pork, tofu and radish together and called it "three pots", which later evolved into "three pots".

Features:

Nowadays, Zhangjiajie's three pots are no longer just pork, tofu and radish cooked together, but mainly include beef tripe,pig stomach,ox stomach,sheep stomach,pork trotters orpork head meatand other ingredients, which are cooked in a pot.The way to eat three pots also divides into dry pots and soup pots. Dry pots have no soup, and the spicy and flavorful taste is strong, so people who are not used to spicy food should not eat it.Although this dish is delicious, it is rarely seen in Zhangjiajie hotels, and you can only find it in small restaurants where locals eat.Zhangjiajie signature dishes:In the "Golden Dragon Fish Oil Hometown Food Gathering" event held by Hunan Urban Channel, Rednet, and other media in 2009, three pots in Zhangjiajie was crowned as the first signature dish in Hunan, ranking as "the first hometown dish in Hunan 14 prefectures".

Method

Materials:

Pork, large radishes, tofu, scallions, ginger, garlic, red chili peppers

Seasonings:

Seafood sauce (or

douban sauce

), soy sauce, cooking wine, chicken brothMethod:1. Slice the pork.2. Heat two spoons of oil in a pot, sauté scallions, ginger, and garlic, add chili peppers and seafood sauce.

3. Add pork, stir-fry.

At this time, it smells very fragrant!

4. Put the cooked ingredients into a small clay pot, add water and bring to a boil, then add radish and tofu.

5. After boiling, turn the heat down and simmer for 30 minutes.6. After 30 minutes, add cooking wine, soy sauce (don't add too much, the pork already has a salty taste), chicken broth.

7. Simmer for another 5 minutes and it's done.

Blood tofu

Introduction

Blood tofu, also known as blood tofu, originated from the minority ethnic group in Yunnan, which is a food made by directly heating and solidifying animal blood with salt. Common blood tofu includes

duck blood,

chicken blood, and pig blood.

Blood tofu can be eaten directly or cooked with other ingredients.MethodIngredients:Hot pot

Seasonings: 100g (you can buy Chongqing hot pot seasoning in supermarkets, I chose "Bai's", spicy), one piece of duck blood about 350g,

bean sprouts 300g,dried chili peppers 10g (cut into 1cm segments, remove seeds),star anise 1 spoon, salt, cooking wine 2 spoons, green onions, chicken broth 3 cups (usually also add eel,lunch meat,yellow throat, etc., if added, increase the hot pot seasoning and other ingredients accordingly)Method: 1. Cut the duck blood into strips;2.chicken breast,pork belly,

beef heartand ham into slices;3. Cut themushroomsinto slices, white cabbage,celeryinto segments, wait for use;4. Place the pot on high heat, add a little oil;5. Sauté white cabbage, celery, green onion and bean sprouts;6. Add a little MSG and a few drops of fragrant oil, set aside for making the bottom;7. Place the pot on high heat, add chicken breast, pork belly, beef heart, and ham into the pot;8. Add chopped chili peppers, dried chili peppers, and add a little broth, then add lard, fragrant oil, MSG, and chicken broth;9. Pour into the cooked ingredients.Clay pot simmer dog meatIntroduction"Clay pot simmer dog meat" is also a traditional dish that local people love to eat.The method of cooking is as follows: first, cut 3 pounds of dog meat with skin, wash it and cut it into 3 large pieces, put it in a pot and cook over high heat, then take it out to wash it again, and then put it back in a clay pot, add water (the amount of water should be enough to cover the dog meat), and add seasonings (ginger slices, scallion whites, and 1 tablespoon of cooking wine), and then simmer over low heat for 10 to 15 minutes, and then remove the dog meat, slice it into 1-inch long, 3-inch thick pieces, and set aside.

At the same time, put the broth in the original soup, and then put the dog meat into the soup, cook it over low heat, and add a little salt, chili, ginger, and star anise, and then simmer for another half an hour. The finished dish is very delicious.

Features:

Dog meat is a specialty in cold winter, and has been eaten in China since ancient times.According to TCM, dog meat is salty and warm, and can replenish qi, strengthen yang.Clay pot simmer dog meat, the dog meat is tender and delicious, and the soup is rich and flavorful. If you cook it in a clay pot with a mud stove, add tofu and winter gourd, you can eat it while cooking and eating, which is very delicious.Even now, there is a saying: "I don't want to go to the imperial court to be a prince, as long as I have a clay pot, I can cook."

This shows how much people love dog meat.

MethodIngredients:Main ingredients: 1500g fresh dog meat.Accessories: 50g winter gourd, 50g dried mushrooms, 8 slices of tofu, 250g bean sprouts, 250g green onion, 250g coriander.Seasonings: 150g lard, 50g cooking wine, 8g salt, 2.5g MSG, 10g dried chili peppers, green onion, 3 cups of chicken broth.Method: 1. Cut the dog meat into 5cm long, 2cm wide strips.2. Heat 2 spoons of oil in a pot, sauté the dog meat until it turns brown, then add the ingredients and cook.

3. Cut the winter gourd into thin slices.

Cut the dried mushrooms into pieces.

Cut the tofu into 1.5cm thick cubes.

Wash the green onion and coriander.Cut the bean sprouts.4. When eating, put the pot on high heat, add the winter gourd, dried mushrooms, tofu, MSG, and salt, and cook until boiling, then add chili peppers and green onion, and serve with coriander.In winter, "sour and mushy" can be added to chili peppers,fresh tofu,8 slices of dried mushrooms, 250g of white vegetable leaves, 250g of coriander,garlic chives

50g.

Seasoning: 150g of cooked lard, 50g of rice wine, 8g of fine salt, 2.5g of MSG, 1g of black pepper, 10g of cinnamon, 15g of scallions, 15g of ginger, 6 pieces of dried chili peppers, 1 liter of chicken broth.

Method:1. Remove the bones and fur from the dog meat, then boil it in a pot of cold water. After boiling, remove the meat and wash it with clean water to remove the blood. Then, place it in a pot and add chopped scallions, ginger, cinnamon, dried chili peppers, rice wine, and water. Simmer until it is about half cooked, then remove.

Reserve the broth. Remove the scallions, ginger, cinnamon, and dried chili peppers.2. Cut the dog meat into strips about 5cm long and 2cm wide.

Heat lard in a wok until it is boiling, then add the dog meat and stir-fry until fragrant. Add the reserved broth, chicken broth, and fine salt, and bring to a boil. Then, add to a pot and simmer until the dog meat is tender.3. Cut the winter mushrooms into thin slices.Chop the stems of the winter mushrooms and cut the larger ones into chunks.Cut the tofu into 1.5cm thick slices.Wash the coriander leaves thoroughly.Wash the white vegetable leaves thoroughly.

4. When eating, bring the pot of dog meat to a boil over high heat, then add the winter mushrooms, tofu, and seasoning, and bring to a boil. Then, add the MSG and salt and serve with pepper and garlic chives.Serve with a side of white vegetable leaves and coriander.