First, Xiangyang tofu noodles
Xiangyang tofu noodle is one of Xiangyang's special snacks. The tofu noodles in Xiangyang are very delicate, with more than 20 kinds of ingredients. Golden fried tofu, with bean sprouts and fragrant bone soup, really makes people unable to smell the fragrance.
Because of its spicy and delicious flavor, long aftertaste and endless aftertaste, it has become one of Xiangyang people's favorite breakfasts. Inherent is that "if you don't eat butter noodles for three days, the food in your mouth will be tasteless and greatly discounted." Good name. When eating tofu noodles, it is comfortable to drink a bowl of Xiangyang rice wine.
Second, Xiangyang butter noodles
A sea bowl, surrounded by golden butter soup, with patches of chopped green onion floating; An island in the middle, or deep red beef, or dark gray beef sausage and beef tendon. Turn the chopsticks over. Noodles and bean sprouts are intertwined. It's really called vegetables, soup, rice and vegetables. Plus the fragrance, where can I stand it? You have been drooling for a long time.
Third, Xiangyang tied the hoof.
Xiangyang hoof flower is a special snack in Xiangyang. Xiangyang hoof is a traditional food. Pig's trotters were marinated with various seasonings for several days. Then tie it tightly with fine hemp rope in a ventilated place and blow it out. You can take it down and cook it in a few days. This dish is mostly used for cold dishes, with bright red color, fragrant meat, vinegar taste of ginger and rice and a long aftertaste. This is a good drinking dish.
Four, Yicheng Pan Eel
Yicheng eel is a snack in Yicheng. This dish is tender, crisp and delicious. Put an eel with a pen that can't be cut with a knife (that is, an eel the size of a brush) into a hot iron pot and let it jump to death. After removing the mucus, wash it with clear water, put sesame oil in the pot and fry it repeatedly with low fire. When the eel turns from hard to soft to curly, add salt, pepper, ginger and garlic.
Five, Yicheng prawns
Yicheng prawn is a popular snack in the 1990s. Penaeus Yicheng has strong seasonality, starting in summer and ending in autumn. The prawns in Yicheng are fresh and delicious. They taste hot and fragrant. They can be eaten by pickling, frying and boiling. The best thing to eat is marinated prawns, that is, stir-fry the washed prawns, then add pepper, pepper, soy sauce and other condiments and marinate them with strong fire.
Six, Yicheng Songhua preserved eggs
Yicheng preserved egg is a specialty of Yicheng, Xiangyang, China. Yicheng preserved eggs are crystal clear and delicious. Xian Yi is dotted with pine flowers and has a long aftertaste. Yicheng preserved egg obtained the national geographical indication certification trademark.
Seven, Xiangyang sand meat
Xiangyang Sharou is a special snack in Xiangyang fancheng district. Shalu is a traditional beet in Xiangyang. Choose pork belly, put red bean paste into the meat slices, steam until soft, and serve as dessert. The dishes are white and red, fresh, sweet and delicious, fat but not greasy, and are most popular with the elderly.
Barbecue enjoys a high reputation in fancheng district and even Xiangyang. This dish is made of fat meat and mung bean paste, wrapped in meat and sand, and fried in a pot. This is a very popular fried dessert at the party. Pay attention to material selection, knife method and temperature.
Eight, Yicheng salted duck
Yicheng salted duck is a specialty of Yicheng. Yicheng salted duck, also known as Yicheng sauce salted duck, is an adult duck that feeds on ancient snails, fish and shrimp and rice. After more than 20 processes, such as fattening, killing plum, unhairing, refining, shaping, drying in the sun, frost erosion and vacuum preservation, it has unique ingredients. The appearance of this product is white and yellow. The inner wall of abdominal cavity is dry, and the muscle section is tight, rose red and salty. Duck meat is tender, fat but not greasy, thin and delicious, and has the function of high protein and low fat.
Nine, Xiangyang three plug plate
Sanpan is a traditional dish in Xiangyang, which takes pork liver, ribs and pig brain as ingredients and combines the advantages of fried purple mustard, ribs and brain foam. Three dishes are the same color, each offering blindly, and one dish is eaten three times, hence the name.
Baokangshen tofu
Baokang "Shendou" is a specialty of Baokang County. It contains a lot of pectin, protein, cellulose, chlorophyll and vitamin A.