Xiangyang is a national historical and cultural city with a long history and rich cuisine with unique flavor characteristics. Xiangyang cuisine is the northern flavor of Chu cuisine, which combines the freshness and spiciness of Chu cuisine with its own flavor. The cooking techniques mainly include steaming, simmering, and frying, with a particular preference for pouring oil on the dishes. Below, the editor will introduce the traditional famous dishes of Xiangyang.
1. Sandmeat
Sandmeat is a traditional sugar beet in Xiangyang. Select pork belly, sandwich the bean paste into the meat slices, steam until soft, and serve as a dessert. The cooked vegetables are white with a hint of red inside, fresh, fragrant, sweet and glutinous, fat but not greasy, and are most loved by the elderly.
2. Sanxiangpan
Sanxiangpan is a traditional famous dish in Xiangyang City, Hubei Province. It uses pork liver, pork ribs, and pork brain as ingredients, and combines the strengths of fried mustard greens, fried pork ribs, and fried brain foam into one dish. The three dishes are each of the same color, offering one flavor each. One dish is eaten three times, hence the name.
3. Yicheng Pan Eel
There are many delicious foods in Yicheng, and Pan Eel can be said to be the oldest. Yicheng pan eel meat is tender and delicious, with a crispy and delicious taste that is unforgettable. Its nutritional value far exceeds that of stir frying and stewing after being cut open. It was a "palace dish" specially made for the King of Chu in the past.
4. Yicheng salted duck
Yicheng salted duck is made by using ancient snails, fish and shrimp, and rice as the main ingredients. It is processed through 20 processes, including fattening, Li killing, hair removal, refinement, shaping, sun drying, frost erosion, and vacuum preservation technology, with a weight of 3-4 pounds.
5. Yicheng Shrimp
Yicheng Shrimp is a popular snack that emerged in the 1990s. Yicheng Shrimp has strong seasonality, starting from summer and ending in autumn. Yicheng prawns are large and have a lot of meat, fresh, tender and refreshing. They taste numbing, spicy, and fragrant, and can be eaten by braising, stir frying, or boiling.
6. Xiangyang Dry Stir fried Chicken
Using fresh earth chicken, add Sichuan peppercorns and ginger slices, stir fry chicken chunks, then add cooking wine, soy sauce, refined salt, chicken essence, chili chunks, star anise, pepper, cloves, sand kernels, and grass fruits, stir fry until golden brown.
. Spicy and delicious, with a delicious taste that enhances appetite.7. Xiangyang pickled beef tripe shreds
Xiangfan people still believe that their own pickled vegetables are the best and most delicious. In Xiangfan, as long as there are a few aunties at home, they can always find a few kimchi jars under the bed. Beef tripe has a flexible and elastic taste, and the slightly spicy and sour pickled beef tripe shreds are a popular appetizer in Xiangfan.