TuJia people of Wulingyuan are good at makeing bacon,Every winter,the local people kill the pigs and sheep,And then,they prepared the bacon which are dried by firewood for the coming spring festivel.
Jiao Yan San Zi(椒鹽饊子);Stinky Tofu(臭豆腐);Deyuan Dumplings(德園包子);Chili Fish Head(剁椒鱼头);Spicy Chicken Cubes(麻辣子雞);Crisp Sesame Duck(麻仁香酥鴨);Dong'an Chicken(東安雞);Huangxing Road(黃興路);Shuguang Road(曙光路美食街) ;Pozi Street(坡子街)
This is most famous snack in Changsha that almost nationally well-known. People say that the tofu smells weird but it tastes great!
Wild mushroom is a wide family with various members. In Zhangjiajie, when talking about wild mushrooms, you must learn something and had better have a taste of Lactarius delicious, a kind of rare wild mushroom.
Zhangjiajie is famous for mountains.Being richly endowed by nature, wild plants in Zhangjiajie are of tough vitality. Take the local specialty stone agarics as example; stone agarics are living in the sandstone cliffs in Wulingyuan scenic zones, Zhangjiajie. On the one hand, stone agarics are delicious food for their rich nutrition; on the other hand, they are medicine for anti-inflammation and nourishing.
It is reddish in color, sweet and just a little sour, crisp on the outside and tender on inside.One of the well-known dishes in Zhejiang Cuisine, this dish is popular among all the people regardless of age or gender. Everyone loves its special taste of sweet mixed with sour, its freshness,
Twice-cooked pork is a Special Sichuan Cuisine but has a warm welcome in zhangjiajie. It is red and green in color, rich in taste. The pork slices in it is fat but not greasy.
Chinese liquor beverages are traditionally warmed before being consumed. The temperature to which the liquor may be warmed ranges between approximately 35 and 55℃, well below the boiling point of ethanol. Warming the liquor allows its aromas to be better appreciated by the drinker without losing too much alcohol. Optimal temperature for warming depends on the type of beverage as well as the preference of the drinker.
The Xiang school puts much emphasis on the appropriate combination of different foods and delicacy of shapes within dishes, as well as the mixing of ingredients and how flavors are combined. Xiang dishes especially emphasize sour and spicy flavors. As early as the Western Han dynasty, a variety of cooking techniques had been used in cooking Xiang dishes, such as, toasting, mincing, boiling, and salting and now chefs are especially skilled at the technique of simmering when cooking Xiang dishes.
Sticky rice in pepper is a famous dish that is usually cooked by Zhangjiajie people to entertain guests. Without doubt,it tastes special.