There are several food streets in every city. Whether it's Monument to the people's Liberation in Chongqing, Liangdao Street in Wuhan, or "Dashedao" food street in Oriental Plaza, it means Enshi should have its own food street. Actually, Enshi has a food street, it's just covered by the Enshi Grand Canyon. Let's talk about the three major food streets in Enshi today
1. Danyang Night Market Street
Average consumption: 60 yuan
Address: No. 30 Shizhou Avenue
This street specializes in some local signature dishes in Enshi, with hundreds of restaurants of all sizes. Because it is a signature dish of Enshi locals, there may be some discomfort in the taste
2. Daughter City Night Market Street
Address: No. 41 Ma'anshan Road, Enshi City
The nightlife here is very rich. On this street, there are not only hotels that provide accommodation, but also delicious food from all over the country
It doesn't matter if you can't get used to the local specialties and signature dishes, as there are many different flavors and categories of cuisine
Thirdly, Longchuan Tianjie Night Market Street
Many tourists may not have heard of this street. This night market street is located 70 kilometers away from Enshi and is situated in Lichuan
Enshi Street Food Street is located 200 meters north of Youyi Avenue in Qingshan District, Wuhan City. It starts from Gongye Road in the west and ends at Gongye Fourth Road in the east, with a total length of about 1.7 kilometers
This is a food street that has been developed over the years, with numerous restaurants gathered along the way. After completing the upgrade on April 30, 2021, not only did it retain many popular food restaurants, but it also added the unique steel culture elements of Qingshan
Some of the specialty foods on Enshi Street include: often gathering at fried shops, their signature skewers must be ordered. The fried skewers are shiny with oil, tender and delicious, and taste wonderful when paired with the owner's secret dipping sauce; Chongqing spicy fish is the traffic king of this street. The spicy fish in the store are covered with lantern chili peppers and Sichuan peppercorns. After being soaked in hot oil, the aroma is strong, and the fish meat is fresh, tender and refreshing. The dry stir fried and steamed meat is also worth a try; Li Li Spicy Hot Pot is the most famous casserole string in Qingshan. The bottom of the pot is fresh, and the taste plate is the finishing touch for eating the string; Regular customers of Xiaoyang Rabbit must order cold eating rabbits, and their fish flavored shredded meat is also a must-have on the table, with ample portions and affordable prices; The spicy and numbing taste of fragrant barbecue and affordable meat skewers are quite distinctive; The braised ingredients at Wu Changzi's braised restaurant were freshly braised and sold on the same day, with dishes such as spicy jumping, beef, fat sausage, dried seeds, and lotus root selling well; Erya Ice rice dumpling has a variety of tastes and affordable prices. (Per capita consumption for reference only)
Of course, there are more delicious shops on Enshi Street than the ones mentioned above. You can explore more food according to your own taste and preferences. Before going, you can also check the business hours of each store to better arrange your itinerary
- Tujia Oil Tea Soup: a kind of Dim sum snack similar to tea soup, fragrant, crisp, smooth, fresh, delicious, refreshing and thirst quenching, which is a traditional favorite flavor food of Tujia people
- Zhang Guanhe Zha: Also known as lazy tofu, it is easy to make, nutritious, and deeply loved by the locals. There are many ways to eat mixed slag, such as cooking with potatoes or making mixed slag hotpot
- Tujia cured meat: with a burnt yellow color, solid flesh, rich aroma, and unique flavor. When eating, take the meat and burn the skin over the fire until golden brown. Soak the skin in warm water until soft, then scrape and wash it clean for later use. There are many cooking methods for cured meat, with different parts being different. Pork ribs and pig trotters are generally used for stewing and making hot pot; Other parts are usually stir fried and steamed together with Sichuan peppercorns, garlic sprouts, wild vegetables, and millet
- dried tofu of cypress poplar. The dried tofu of cypress poplar is golden in color, delicious, mellow, and fine in texture. Whether eaten raw or stir fried, spiced or spicy, it has a refreshing aftertaste
- Social Rice: It is a food of ethnic minorities such as Tujia, Miao, Dong, etc. in China. Collect fresh and tender Artemisia annua (Artemisia annua and Artemisia annua) from the countryside, stream sides and hillsides, wash and chop them, knead all the bitter water, bake them, and mix them with wild garlic (shallots), ground rice dishes, preserved dried tofu, dried bacon and other auxiliary materials with glutinous rice (some sticky rice can be mixed, but the sticky rice needs to be boiled half cooked first and then mixed with glutinous rice) for steaming or braising. Its taste is delicious, fragrant, soft and delicious, suitable for all ages
- Guangjiao: Processed mainly from Enshi local bright red chili peppers and cornmeal. Wash the red chili peppers by removing the stems, drain the water, chop them into fine foam with a guillotine, add salt and mix well, then add corn flour and mix well (some also mix with seasonings such as Sichuan pepper and orange peel). Put it into a clean jar, cover it with vegetable leaves, then use bamboo slices to clamp it tightly, pour it into a basin, and add water (called ascites). The advantage is that gravity presses down on the jar mouth, with good sealing effect and moderate water absorption, providing a guarantee for anaerobic fermentation and making the finished product taste more mellow and fragrant. A small amount of Sichuan peppercorns can also be made using a positive ascites jar, which has a rim that can be filled with water. Place the jar upright, fill the rim with water, and cover it with a lid. However, Sichuan peppercorns made from this jar should not be stored for too long because the air pressure inside the jar may open the lid and enter the air, or it may absorb too much water and become diluted and lose its flavor. After mixing the Sichuan peppercorns, place them in a jar and let them fully ferment. After about 3 weeks, they can be taken out and cooked. It is usually roasted in a pot and stir fried with Tujia preserved meat or steamed as a base for a bowl. The finished product has a slightly red color and a very unique sour and spicy taste
- Ge Xian Mi: commonly known as Tian Xian Mi, Tian Xian Cai, Shui Mu Er, Tian Mu Er. As an aquatic algae plant, it belongs to the blue-green algae species. It is single celled, rootless and leaf free, dark green bead shaped, pure wild, and truly a natural green food
- Fengtou Ginger: Named after its resemblance to a phoenix head, it is a local excellent ginger variety that has been selected, domesticated, and cultivated by the people of Laifeng County for a long time. Its ginger stem is like a finger, with a bright red tip and a hint of purple. The tubers are snow-white and have characteristics such as thin skin, tender flesh, juicy taste, and low fiber content
- Fubaoshan water shield: also known as horsehoof grass, nettle grass, and water sunflower, it is an aquatic herbaceous plant and a key second-class protected wild plant in China. Fubao Mountain water shield has a delicious taste, rich nutrition, and contains various vitamins and minerals. It has the effects of clearing heat and detoxifying, promoting diuresis and reducing swelling, and relieving cough and phlegm
- New Year's meat: A must-have dish for Tujia people during the Chinese New Year, usually made on the 29th or 30th day of the twelfth lunar month. Cut the pork into chunks, marinate it with salt, Sichuan pepper, chili and other seasonings, and hang it in a well ventilated place to dry. When eating, slice the New Year's meat thinly, cook it in a pot, and then add vegetables, tofu, and other ingredients to cook together
