Jingmen is located in the central part of Hubei Province, the northwest of the Han River Plain, north of the Beijing-Yue line, south of the Huayu line, east of the Wu-yue line, and west of the Sichuan-Qin line. It has long been a strategic location for military and economic activities, with the name "Jing Chu Portal." Since the Shang and Zhou dynasties (approximately the 16th century BC), each dynasty has established states and counties here, stationed troops, accumulated grain, and made it a crucial area for military strategists.

FeaturesSnacksTea flowersDessertsThe ElderBiscuitsand smellyTofuand Lixi SmokeSmoked meatand Dragon Pancakes, Shangxiang Chicken, Ten-Mile Chicken, Long Lake FishCakesand ShangxiangCookiesand DwarfDumplingsand Guo Chang Chicken, JingzhouEight Treasure Rice.

Panlong dishes

Introduction

Panlong dishes, also known as Panlong, are a traditional Han cuisine of Zhongxiang, Hubei Province, and are a delicacy from the Ming Dynasty court.It was first created in the Xing Xian Wang Palace in Anlu (now Zhongxiang), Hubei.It is a gourmet dish for banquets.Red and yellow, shaped into a dragon, plump but not greasy, smooth and oily, fragrant and long-lasting.Now, it has become a must-have dish on every household's table in Zhongxiang during the New Year.

How to make it

1, Ingredients: Fresh meat, fresh fish, fresh eggs, high-quality starch, salt,MSGand green onionsand ginger

Method: 1,Steamand cut into thin slices, put in a bowl, steam in a steamer for half an hour, and add separately when eatingSoy sauceandvinegar.2, Fry: Cut into thin slices, marinate, heat up the oil in a pot, fry to a golden color, add soy sauce and vinegar when eating.3, Stir-fry: Cut into thin slices, after the oil is heated, put it into the pot.4, Shelf life and storage: Below 20℃ for six months, after freezing, it must be naturally thawed before eating.If the bag is inflated, do not eat.

Tea flower desserts, Tai Shi pie

Introduction

Tai Shi pie, also known as tea flower desserts, is a traditional Han specialty of Jingmen, Hubei Province, with a history of over a thousand years.It is said to be favored by the Jin Dynasty scholar Lu Jiu Yuan when he was the military governor of Jingmen.This pie is made of fine flour andpig fatkneaded together,flourand pig fat for the crust,flour, sugar,cinnamon,dates,peachkernel,winter melonsugar for the filling, after forming the dough and filling, it is made by deep-fried in hot oil.

The taste is crisp and fragrant, soft and not greasy, and has a unique flavor.

History and cultureEat Tai Shi pie with a cup of hot tea, which is very elegant.Tai Shi pie has a crisp crust and fragrant and sweet, and is a must-have for scholars and friends.Beijing-stylecakesThere is a Tai Shi pie, according to an old cake maker, this pie was invented by Taishi Wen Zhong, a minister of the Shang Dynasty.When the Wu Wang destroyed the Shang, Wen Zhong led the troops to defend, and Wen Zhong made a sweet cake as a military ration.Later, this cake was spread to the people, and was called Tai Shi pie.Wen Zhong was thus honored by the cake industry as Taishi.Before the liberation of Beijing, there was a Taishi in every industry, just like gods and Buddhas, and were respected and worshipped by their respective industries, such as the medicine industry worshipped Sun Simiao, called "Medicine King";the architecture industry worshipped Lu Ban;the slaughter industry worshipped Fan Ji, etc.Of course, Wen Zhong's making of Tai Shi pie is just a legend, which is not verifiable.However, Tai Shi pie has always been loved by people. There are eight main ingredients in Beijing-style cakes, including Tai Shi pie.Its fillings aredates,mud, orwhite sugar, etc.Now, some cake shops call Tai Shi pie "Taishi pie", which is a misnomer.

How to make it

Ingredients: 2.5 kg of fine flour (50 portions), ingredients:ham300g, bean paste, white sugar,pig meateach 500g,salt, green onions each 30g, soy sauce 20g, pig fat 1.6kg (consume 100g).Food making: 1, Make the dough: first, mix 1 kg of flour with 500g of pig fat to form a crispy dough;

then mix 1.5 kg of flour, 200g of pig fat, and 450ml of cold water in 3 times to form a dough.2, add white sugar to the bowl, add ham, pig fat (100g), and mix.Add fresh meat, cook and cut into small pieces, add salt, soy sauce, and green onions to make the meat filling.3, Shaping: First, flatten the dough, put the crispy dough in the middle, and wrap it with a dough to make it round, and then cut it into 50 small pieces, and then press each small piece with a hand, and wrap it with sweet filling, bean paste filling, or salty filling.4, Heat the pot, add pig fat (800g), wait until the oil temperature reaches 30%, put the pie into the oil pot, fry until the skin is crispy and the core is cooked, and then take it out and drain the oil.95|Soup

Long-livedSoup

Introduction

Nine-Year Soup, also known as Turtle and Crane Long Year Soup, is a Han specialty of Jingmen, Hubei Province.It is a soup made of turtle meat andchicken meatcombined, with extremely high nutritional value.The name is auspicious and suitable for festive birthday parties.The ingredients used are turtle meat and mother chicken from Jingmen, which are processed and cut into 3cm cubes, then stir-fried with pig oil, and then poured into a clay pot or iron pot, and simmered over high heat until the soup turns milky white and the meat is 80% cooked, then take the pot off the heat and let it cool before simmering over low heat until it is completely cooked, and then add the seasoning.The characteristics of this dish areSoup withyellow and smooth, milky white soup, sweet and fresh, and leaves a lingering fragrance after eating.

History and culture

Nine-Year Soup, along with "Sister" dishes such as turtle and chicken, is a long-standing dish in Jingmen, Hubei.As early as the Spring and Autumn Warring States period, there were turtle and chicken dishes in the grand banquet of the Chu Kingdom.These two dishes not only have auspicious meanings but also have extremely high nutritional value and are delicious, making them a must-have for birthday parties.Turtle and cranes are both long-lived animals.· says: "Know the long-lived turtle and crane, therefore imitate its way to add years."In, there is also the sentence "Ask about the lifespanPlain, then make it long."114|How to make itTurtles and cranes are long-lived animals.1, Main ingredients: 1 whole mother chicken (about 2000g), 750g of turtle meat.2, Ingredients: 25g ginger, 50g green onions.Seasoning: 50g of pig fat, appropriate amount of salt.As early as the Warring States period, chicken was used to replace cranes in banquets, and dishes with chicken and turtles were considered delicacies.Songs of Chu contains the record of "Fresh big turtle, sweet chicken and Chu cheese".Due to the rich nutrition and auspicious meaning, this dish has been loved by people throughout history.

Instructions

1, Main ingredients: 1 whole chicken (approx. 2000g), 750g of turtle meat.2, Seasoning: 25g fresh ginger, 50g green onions.Seasoning: 50g of cooked pork fat, appropriate amount of salt.

Production process: 1. Chop the chicken into 4 cm square pieces, wash and drain.2. Blanch the turtle meat in boiling water for a short time, remove the shell and intestines, and cut the turtle meat into pieces.Chop the meat into pieces the same size as the chicken, wash and drain.3. Place the pork oil in the pot, heat until 80% hot, add chopped green onions and ginger to fry until fragrant, then quickly add the chicken and turtle meat, stir-fry until the water evaporates, add salt (30%) to season, and then add all the ingredients to thePot.(Or clay pot) Add 2000g of boiling water at once, simmer over high heat until the soup is milky white, and after the ingredients are about 80% cooked, remove the pot from the fire and let it cool, then place the pot on medium heat and simmer until the ingredients are tender, taste, and serve.

Eel with skin

Introduction

Eel with skin is a traditional dish from Shashi, Hubei, which belongs to the Hubei cuisine. It has a history of several hundred years.The eel is delicious and has medicinal value.According to "The Great Examination of Physicians," it has the function of nourishing the five internal organs and treating deficiency.The eel with skin is peeled and cut into long strips after removing the old bones, and is named "eel with skin" because it is crispy.It is also called "eel with bamboo shoots".The method is to fry with two different temperatures of oil until the skin is crispy, then coat with sweet and sour yellow sauce, with a golden yellow color and crispy and tender.The eel with skin made by "Good Public Liquor Shop" (already demolished), "Hanqiu Cloud Crane Liquor Shop," "Old Leader Garden Liquor Shop" and "Old Hui Bin Liquor Shop" are all very exquisite.

Method

Main ingredients: eel 450g, auxiliary ingredients: starch (Bean sprouts50g, seasoning: 10g green onions, 5g ginger, 30g white sugar, 2g salt, 20g soy sauce, 60g vegetable oil, 15g vinegar, 10g sugar garlic, 3g yellow wine, 15g fragrant oil, as needed

Method: 1. Clean and cut the eel, and put the meat into a bowl.2. Season the fish meat with yellow wine, salt, and dry starch.3. Add soy sauce, vinegar, white sugar, chopped green onions, minced ginger, sugar garlic, and 100ml of pork broth into a bowl to make a braising soup.4. Place a wok on high heat, pour in vegetable oil, and heat until 70% hot, then add the eel meat strips into the wok and fry for about 3 minutes, then remove when the eel meat strips spread.5. Heat the oil in the wok to 70% hot, then add the eel meat strips into the wok and fry again, then remove the wok from the fire and fry for 3 minutes, then continue frying for 1 minute until golden, and remove.6. Pour the braising soup into the wok and cook overHigh heat, use wet starch to thicken, add eel meat strips, stir until cooked, add fragrant oil and serve.Long Lake Fish Cake

Introduction

Long Lake Fish Cake is a traditional Han dish from Longmen, Hubei, with Long Lake white fish as the main ingredient, combined with starch, egg whites, ginger, etc., and made into cake shape, then steamed, and cooked over high heat.

Longmen and Shaoyang County are located on the shore of Long Lake, with abundant freshwater fish resources, and the people living on the shore are particularly good at making fish dishes.ItsFish made fromFish is famous.This dish adds fish, chopped green onions and ginger,eggs,clear oil, and other ingredients, and steam it.The production method is to use two different temperatures of oil to fry until the skin is crispy, then coat with sweet and sour yellow sauce, with a golden yellow color and crispy and tender.The fish cakes made by "Good Public Liquor Shop" (already demolished), "Hanqiu Cloud Crane Liquor Shop," "Old Leader Garden Liquor Shop" and "Old Hui Bin Liquor Shop" are all very exquisite.Method

Main ingredients: eel 500g, auxiliary ingredients: cooked pork fat 150g, egg whites 3-4,

egg yolk2, dry starch 80g, water 250g.Seasoning: white pepper 3g, green onions and ginger each 20g, salt to taste.Production: 1. Clean and cut the eel, and place a piece of clean meat skin on the chopping board, and repeatedly chop the eel into very fine into a bowl.2. Mix dry starch, egg whites, and pork fat, then add eel and water to mix well, and add salt, ginger, and minced green onions.3. Take a spoonful of the, and stir until it forms a dough, and then press it into a thick 2.5cm long rectangular fish cake.

4. Place the fish cake in a steamer and steam over high heat for about 20 minutes. Then remove it, use a clean cloth to absorb the surface moisture, and then add egg yolk to the fish cake, and steam it again for 10 minutes. Then cut it into about 8cm wide strips, and put it in a large bowl.Then put it in the steamer again.DuckIntroductionDuck, although it has a vulgar name, is also exquisite, and is a unique and long-standing traditional snack of the Han nationality. It isහෝ, and is a unique and long-standing traditional snack of the Han nationality.Duck is a delicious snack that is not only delicious but also nutritious.

Duck is rich in protein, fat, and minerals.

It is also a good source of iron, which is essential for the production of red blood cells.

Duck is also a good source of vitamin B, which is important for the metabolism of fat and protein.Duck is also a good source of vitamin C, which is an antioxidant.Duck is also a good source of omega-3 fatty acids, which are essential for the health of the heart and brain.Duck is also a good source of selenium, which is an antioxidant.Duck is also a good source of zinc, which is important for the immune system.Duck is also a good source of phosphorus, which is important for bone health.

Duck is also a good source of calcium, which is important for bone health.

Duck is also a good source of potassium, which is important for the regulation of blood pressure.Duck is also a good source of sodium, which is important for the regulation of fluid balance.Duck is also a good source of magnesium, which is important for the regulation of blood pressure and heart rate.Duck is also a good source of iron, which is important for the transport of oxygen in the blood.Duck is also a good source of vitamin B12, which is important for the production of red blood cells.

Duck is also a good source of choline, which is important for the function of the brain and nervous system.Duck is also a good source of folic acid, which is important for the development of the fetus during pregnancy.Duck is also a good source of vitamin A, which is important for the vision and immune system.Duck is also a good source of vitamin E, which is an antioxidant.Duck is also a good source of vitamin C, which is an antioxidant.

Duck is also a good source of beta-carotene, which is a precursor to vitamin A.Duck is also a good source of selenium, which is an antioxidant.

Duck is also a good source of zinc, which is important for the immune system.

Duck is also a good source of phosphorus, which is important for bone health.Duck is also a good source of calcium, which is important for bone health.Duck is also a good source of potassium, which is important for the regulation of blood pressure.

Duck is also a good source of sodium, which is important for the regulation of fluid balance.

Duck is also a good source of magnesium, which is important for the regulation of blood pressure and heart rate.Duck is also a good source of iron, which is important for the transport of oxygen in the blood.Duck is also a good source of vitamin B12, which is important for the production of red blood cells.Duck is also a good source of choline, which is important for the function of the brain and nervous system.Duck is also a good source of folic acid, which is important for the development of the fetus during pregnancy.Duck is also a good source of vitamin A, which is important for the vision and immune system.Duck is also a good source of vitamin E, which is an antioxidant.Duck is also a good source of vitamin C, which is an antioxidant.Duck is also a good source of beta-carotene, which is a precursor to vitamin A.Duck is also a good source of selenium, which is an antioxidant.Duck is also a good source of zinc, which is important for the immune system.Duck is also a good source of phosphorus, which is important for bone health.

Duck is also a good source of calcium, which is important for bone health.Duck is also a good source of potassium, which is important for the regulation of blood pressure.Duck is also a good source of sodium, which is important for the regulation of fluid balance.

Duck is also a good source of magnesium, which is important for the regulation of blood pressure and heart rate.

Duck is also a good source of iron, which is important for the transport of oxygen in the blood.Duck is also a good source of vitamin B12, which is important for the production of red blood cells.Duck is also a good source of choline, which is important for the function of the brain and nervous system.Duck is also a good source of folic acid, which is important for the development of the fetus during pregnancy.Duck is also a good source of vitamin A, which is important for the vision and immune system.Duck is also a good source of vitamin E, which is an antioxidant.Duck is also a good source of vitamin C, which is an antioxidant.Duck is also a good source of beta-carotene, which is a precursor to vitamin A.Duck is also a good source of selenium, which is an antioxidant.Duck is also a good source of zinc, which is important for the immune system.Duck is also a good source of phosphorus, which is important for bone health.Duck is also a good source of calcium, which is important for bone health.Duck is also a good source of potassium, which is important for the regulation of blood pressure.Duck is also a good source of sodium, which is important for the regulation of fluid balance.

Duck is also a good source of magnesium, which is important for the regulation of blood pressure and heart rate.

Duck is also a good source of iron, which is important for the transport of oxygen in the blood.Duck is also a good source of vitamin B12, which is important for the production of red blood cells.Duck is also a good source of choline, which is important for the function of the brain and nervous system.Duck is also a good source of folic acid, which is important for the development of the fetus during pregnancy.Duck is also a good source of vitamin A, which is important for the vision and immune system.

Duck is also a good source of vitamin E, which is an antioxidant.Duck is also a good source of vitamin C, which is an antioxidant.Duck is also a good source of beta-carotene, which is a precursor to vitamin A.Duck is also a good source of selenium, which is an antioxidant.Duck is also a good source of zinc, which is important for the immune system.Duck is also a good source of phosphorus, which is important for bone health.Duck is also a good source of calcium, which is important for bone health.Duck is also a good source of potassium, which is important for the regulation of blood pressure.Duck is also a good source of sodium, which is important for the regulation of fluid balance.