Comprehensive Guide to Jingzhou Snacks_Specialty Food and Eating Places Introduction
Jingzhou, formerly known as "Jiangling", was the capital city of the Chu state during the Spring and Autumn period, located in the south-central part of Hubei Province, along the middle reaches of the Yangtze River, in the fertile plains of the Han River, one of the five major regional centers in Hubei Province, and one of the 24 historically and culturally significant cities in China announced by the State Council, a famous tourist city in China, and a national garden city, a major port city in the middle reaches of the Yangtze River, a central city in the middle and south of Hubei Province, and an important industrial production and light textile base in central and southern China.
Features Snacks：Winter Melon Frog Guts Stew Rice SteamedLotus Root Lotus Rice Steamed Green Fish,Rice Braised Meat Slices, "Gongyang Xiafei"Cake.Osmanthus FlowerSweet Rice Lotus,Red DatesLotus SeedsCorn Stew, "Honghu Braised Fish"Duck"Honghu Strange Flavor Fish", "Honghu Hot Spring Noodles", "Honghu Imperial Braised Lotus Root", "Flower Cake", "Jingling Orange Stew"Sweet Rice Balls"Jingzhou"Eight Treasure Rice"Jingzhou"Spring Rolls"Nine Yellow"Buns"South Wind Eel""Changan"Braised Pork"Three Full Feast", "Three Thread Spring Rolls", "Mixed Braised Eight Treasure Rice", "Du Po Chicken from Sandao", "Fried Duck Slices", "Stone Shoo Chicken and Fish Gizzard", "Matsu Bean Curd Fresh Fish", "Matsu"Bean CurdBeef"Matsu Five Flower Braised Pork", "Matsu Fish Cake", "Crispy Fried Spring Rolls"
Lotus Root Steamed
Introduction
Lotus Root Steamed, a Han ethnic snack, using old lotus root from the lotus pond as the main ingredient. This dish is sticky and does not stick to the teeth, oily but not greasy. Lotus Root Steamed, using old lotus root from the lotus pond as the main ingredient. The method is to clean and peel the old lotus root, remove the nodes, cut into pieces, then put the cut side down on a damp cloth, use a knife to gently tap, cut into one inch long, one-third inch thick strips, place in a bowl, add Ginger powder,salt,.MSG, a little, and mix well. Add diced fatty meat, then place the steamed lotus root in a steamer pot, steam for about an hour, remove and place in a bowl, pour in the prepared cooked rice flour, add salt, ginger powder, chopped green onions, and MSG, and mix well. Then put it in a small round basket and steam for about 25 minutes.4 After steaming, take it out and place it in a bowl, pour in the prepared sauce, and drizzle over the lotus root. Steamed Eight Treasure Rice
Introduction
Steamed Eight Treasure Rice, also known as "Eight Treasure Rice", is a dish created by Xiao Dai, a chef in the imperial kitchen during the late Qing Dynasty, specifically for Empress Dowager Cixi.Later, it became famous because Xiao Dai made Eight Treasure Rice in the "Ju Jin Yuan" restaurant in Jingzhou. Jingzhou Steamed Eight Treasure Rice is made by steaming cooked rice, red dates, lotus seeds, pork, dried apricots, melon seeds, sugar and osmanthus flowers, and winter melon.It is bright in color, fragrant and moist, oily but not greasy, and sweet without being overly sweet. It has the phrase "A sip of wine, a long contemplation" associated with it. History and Culture "Steamed Eight Treasure Rice" has a long history in Jingzhou, dating back to the Zhou Dynasty. During the Zhou Dynasty, King Wu of Zhou, with the help of eight virtuous ministers and scholars, conquered the Shang Dynasty.On the grand celebration, the imperial chef prepared a beautiful dish made of eight precious items for the banquet, symbolizing "Zhou's eight ministers burning down King Zhou of the Shang Dynasty." This is the origin of the legend of Eight Treasure Rice.Until the late Qing Dynasty, it was still considered a royal dish, but it was not until the late Qing Dynasty that it was truly transformed from steaming to braising. Chef Xiao Dai of the Empress Dowager Cixi's Imperial Kitchen mastered the technique of "Steamed Eight Treasure Rice."When the Eight-Nation Alliance invaded Beijing, Xiao Dai fled to Jingzhou and teamed up with fellow chef Guan Huanhai to open "Ju Jin Yuan," which was hailed as "the best taste in Liaoning and Jingzhou.""Steamed Eight Treasure Rice" was thus established in Jingzhou.Recipe 1. Peel and de-seed the lotus root, cut into pieces, then use the back of a knife to pound into pieces (when operating, avoid using iron knife to contact the lotus root to prevent it from turning black).2. Cut the braised pork into small pieces. 3. Mix the lotus root and pork together, then place it in a ceramic bowl, melt the 25g of pork fat (about 1 ounce), pour into the dish containing the lotus root, add the cooked rice flour, salt, ginger powder, chopped green onions, and pepper, and mix well. Then put it in a small round basket and steam for about 25 minutes.
4. After steaming, take it out and place it in a bowl, pour in the prepared sauce, and drizzle over the lotus root. Steamed Eight Treasure RiceIntroductionSteamed Eight Treasure Rice, also known as "Eight Treasure Rice", is a traditional Han ethnic dish from Jingzhou, with bright color, fragrant and moist, oily but not greasy, and sweet without being overly sweet. It was created by Chef Xiao Dai in the imperial kitchen of the late Qing Dynasty, specifically for Empress Dowager Cixi.
Later, it became famous because Xiao Dai made Eight Treasure Rice in the "Ju Jin Yuan" restaurant in Jingzhou.
Jingzhou Steamed Eight Treasure Rice is made by steaming cooked rice, red dates, lotus seeds, pork, dried apricots, melon seeds, sugar and osmanthus flowers, and winter melon.
It is bright in color, fragrant and moist, oily but not greasy, and sweet without being overly sweet. It has the phrase "A sip of wine, a long contemplation" associated with it. Recipe
Ingredients: 1500g cooked rice, 250g sugar and osmanthus flowers, 750g lotus seeds, 250g dried apricots, 1250g red dates, 500g winter melon, 150g pork fat, 25g cooked rice flour Making process: 1. Peel and de-seed the lotus root, wash and de-seed the, and dry the red dates, and then steam them separately. Cut the winter melon and melon seeds into pieces;Glutinous rice Sugar and honey, winter melon, millet rice, etc., steamed and formed into a blank, then added with White sugar Pig lard, stir-fried. It is bright in color, sweet and fragrant, oily but not greasy, sweet but not overwhelming, and has the saying "Enjoy a cup of tea in a small cup, savoring the lingering taste."
History and Culture
The "Eight Treasures Rice" in Yiling has a long history, dating back to the Zhou Dynasty. At that time, King Wu of Zhou, with the help of eight wise ministers and advisors, completely eliminated the Shang Dynasty. During the grand ceremony, the palace chefs made a dish of eight precious ingredients for the banquet, symbolizing "The eight ministers of Zhou burning down King Zhou of Yin."This is the origin of the Eight Treasures Rice. Until the late Qing Dynasty, it was still considered a royal delicacy, but it was not until the late Qing Dynasty that it was truly replaced by steaming with stir-frying. The imperial chef of the Empress Dowager Cixi, Xiao Dai, mastered the technique of making "Eight Treasures Rice."When the Eight-Nation Alliance invaded Beijing, Xiao Dai fled to Yiling and partnered with a famous chef from the Manchu ethnic group, Guan Huanhai, to open "Jinzhen Garden," which was renowned as "the best taste in Liaoning and the first in Yiling.""Eight Treasures Rice" thus settled in Yiling.
Method
1. Peel and core the lychee,Jujube Rice, wash thoroughly, remove the seeds from the dates, and steam them separately. Cut winter melon into pieces and slice the lychee cakes;Soak rice in water and wash, then drain and steam; add 1000g white sugar and 10g pig fat and mix.2. Place lychees, dates, jujube rice, lychee cakes, winter melon, sugar and honey in separate bowls. Cover with the steamed rice mixture, and steam until cooked to form Eight Treasures.3. Place a wok on medium heat, add water and white sugar, add the Eight Treasures and cook over medium heat, stirring constantly until the white sugar melts. Add 50g pig fat and continue to stir. Finally, thicken with cornstarch, and serve hot.Cherry Or decorate the surrounding of the dish with lychee slices.
Fried duck
Introduction
Fried duck is a traditional Han dish from the Hong Lake area of Hubei. There is a famous saying in the local area: "Nine ducks and eighteen ducks, are not as good as green-head ducks."Green-head ducks are also called ducks, and are considered the king of ducks, with each pair weighing about 5 pounds. The fried duck introduced here mainly uses the meat of green-head duck.
Method
Materials:Soup White sugar, MSG, soy sauce, salt,Garlic sprouts, ginger juice, cooking wine. Shiitake mushrooms,Dried mushrooms Sliced,Bamboo shoots Sliced.
Method: 1. Peel the duck meat, cut into 1-inch wide and 1.5-inch long slices, add An egg, adjust salt, and mix well. Then, coat with dry starch. 2. Place a wok on high heat, add half a pound of pig fat (about 1.25 oz), heat to 60% heat.3. Add the duck slices, and cook until fully heated, then remove the oil.4. Place a wok on medium heat, add 1200-1500g chicken broth, 45g-50g white sugar, MSG, soy sauce, salt, garlic sprouts, ginger juice, cooking wine, and dried shiitake mushrooms.5. Simmer until boiling, then thicken with cornstarch, and quickly add the fried duck, stir well, and serve.
Eight Treasures Rice of Yiling
Introduction
Eight Treasures Rice, also known as Eight Treasures Rice, is a traditional Han dish from the Jingzhou area, with a bright color, sweet and fragrant, oily but not greasy, and sweet but not overwhelming. Made by the palace chef of the Qing Dynasty, Xiao Dai, for Empress Dowager Cixi. Later, it became famous because the Eight Treasures Rice was made in the "Jinzhen Garden" restaurant where Xiao Dai fled to Yiling. Eight Treasures Rice is made from steamed glutinous rice, red dates, lychee nuts, winter melon, sugar and honey, dried shiitake mushrooms, etc. It is bright in color, sweet and fragrant, oily but not greasy, sweet but not overwhelming, and has the saying "Enjoy a cup of tea in a small cup, savoring the lingering taste."
Method
Ingredients: 1500g glutinous rice, 250g sugar and honey, 750g lychee, 250g lychee cakes, 1250g dates, 500g winter melon, 500g millet rice, 25g cornstarch, 150g pig fat, 150g sugar and honey, 250g lychee.
Production process: 1. Peel and core the lychee, wash and dry the jujube rice, remove the seeds from the dates, and steam separately. Cut winter melon and lychee cakes into pieces;Soak and rinse the rice in water, then drain.2. Place the lotus seeds, dates,,, strips, and sugar-ginger syrup in 8 separate bowls. Top each with the cooked rice and steam until fully cooked.3. Heat a frying pan over medium heat. Add water and sugar, then add the steamed mixture and cook until boiling. Once the sugar has dissolved, add 50g of rendered pork fat and stir constantly. Finally, thicken with a cornstarch slurry and serve. Garnish with candied cherries.
Hong Lake Imperial Duck
Introduction
Hong Lake Imperial Duck is a traditional dish made with duck, prepared in a unique way. There is a story about the origin of Hong Lake Imperial Duck. During the third time Emperor Qianlong visited Hong Lake, the local officials wanted to impress the emperor, so they invited all the chefs in the area to create a dish that would surprise the emperor. The chefs tried their best to create a unique dish. One of the chefs came up with the idea of using duck meat to make a dish. He cooked the duck meat with rice and other ingredients, and created the Hong Lake Imperial Duck. Emperor Qianlong was very impressed with the Hong Lake Imperial Duck, and he declared it a special dish.
Instructions
1. Remove the skin and seeds from the lotus root, then wash and peel it. Grind the lotus root into a fine powder using a mortar and pestle.2. Place the lotus root powder in a sieve and strain out the water. Mix with minced ginger, chopped green onions, black pepper, salt, MSG,, and a small amount of sugar.3. Shape the mixture into small balls.4. Wrap each ball with a leaf, then roll in sesame seeds. 5. Fry in oil until golden brown. They are crispy on the outside and tender on the inside, with a light and sweet flavor. This is a popular dish in Hong Lake, often served to guests. Pine Cakes
Introduction
Pine Cakes, also known as "flower cakes", are a traditional food eaten during the Chinese Mid-Autumn Festival.
They are popular throughout most of China. Mid-Autumn Festival falls on the ninth day of the ninth month of the lunar calendar, also known as the Festival of the Hungry Ghost. It is a time for families to gather and eat pine cakes to show their respect to the elderly. There are two main types of pine cakes: the traditional "white pine cakes" and the more modern "red pine cakes". Traditional pine cakes are made with glutinous rice flour, sugar, and lard. They are shaped into small, round cakes and then steamed until cooked.Red pine cakes are made with a similar recipe, but they are also made with red food coloring. They are often decorated with nuts, dried fruits, and other fillings. Both types of pine cakes are delicious and can be enjoyed on their own or with tea.Instructions Ingredients: 1 cup glutinous rice flour, 1/2 cup sugar, 1/4 cup lard, 1 egg, 1/4 cup chopped nuts (optional)Instructions: 1. Mix the glutinous rice flour, sugar, and lard in a bowl.
2. Add the egg and chopped nuts (if using) and mix until a dough forms.
3. Knead the dough until it is smooth and pliable.4. Divide the dough into small balls. 5. Flatten each ball into a small circle and roll it out.6. Place the rolled-out dough on a lightly floured surface. 7. Use a small knife or cookie cutter to cut the dough into small, round cakes.8. Place the cakes on a baking sheet lined with parchment paper. 9. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until golden brown.
10. Remove from the oven and let cool completely.40. Serve the pine cakes with tea or coffee.3. Mix 150g glutinous rice flour and 150g japonica rice flour, add 50g water, and mix into a paste. Fish HeadIntroductionFish Head is a traditional dish made with fish head, a popular dish in the Jiangxi province of China.The fish head is typically made with freshwater carp or other local fish. The fish head is then cooked in a flavorful broth with ginger, garlic, and other spices. It is often served with rice and vegetables.
Instructions
Ingredients: 1 fish head, 1 cup rice, 2 cups water, 1 onion, 2 cloves garlic, 1 inch ginger, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, salt and pepper to taste.
Instructions: 1. Rinse the fish head thoroughly and remove the gills and entrails.2. Place the fish head in a large pot and cover with water. Bring to a boil and cook for 10 minutes.3. Drain the water and rinse the fish head again.4. Chop the onion, garlic, and ginger into small pieces.5. Place the fish head in a pot and add the onion, garlic, ginger, rice, soy sauce, oyster sauce, and sesame oil.6. Add enough water to cover the fish head and rice. The well-known, famous, and famous "Liang Zhou" wines are also made by " " and " ", and are known for their quality.
Method
7. Bring the mixture to a boil and reduce the heat to low.8. Cover the pot and simmer for 1-2 hours, or until the fish head is cooked through and the rice is tender. 9. Remove the fish head from the pot and set aside.
10. Strain the broth through a fine-mesh sieve.11. Serve the fish head with the rice and broth. Lotus Root with HoneyIntroductionLotus Root with Honey is a traditional Chinese dessert made with lotus root, honey, and other ingredients. It is a popular dessert in the Jiangxi province of China.The lotus root is typically made with fresh lotus root, honey, and sugar. It is often served with tea.
Instructions
Ingredients: 1 lotus root, 1/4 cup honey, 1/4 cup sugar, 1/4 cup water
Instructions: 1. Peel the lotus root and cut it into thin slices.2. Place the lotus root slices in a bowl and pour over the honey and sugar.3. Stir until the honey and sugar have dissolved. 4. Add the water and stir until well combined.
5. Let the mixture sit for at least 30 minutes, or until the lotus root is softened.
6. Serve the lotus root with tea or coffee.Stone Head Fish Balls Introduction
Stone Head Fish Balls are a traditional snack made with fish head, prepared in a unique way. The fish head is typically made with freshwater carp or other local fish.The fish head is then cooked in a flavorful broth with ginger, garlic, and other spices. It is often served with rice and vegetables. Instructions Ingredients: 1 fish head, 1 cup rice, 2 cups water, 1 onion, 2 cloves garlic, 1 inch ginger, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, salt and pepper to taste. Instructions: 1. Rinse the fish head thoroughly and remove the gills and entrails.2. Place the fish head in a large pot and cover with water. Bring to a boil and cook for 10 minutes.3. Drain the water and rinse the fish head again.
4. Chop the onion, garlic, and ginger into small pieces.
5. Place the fish head in a pot and add the onion, garlic, ginger, rice, soy sauce, oyster sauce, and sesame oil.
90. Add enough water to cover the fish head and rice.Honey Glaze 92. Bring the mixture to a boil and reduce the heat to low."Honey Glaze" refers to honey glaze.94. Cover the pot and simmer for 1-2 hours, or until the fish head is cooked through and the rice is tender. Honey Glaze refers to honey glaze.
96. Remove the fish head from the pot and set aside.
Honey Glaze refers to honey glaze.98. Strain the broth through a fine-mesh sieve. Honey Glaze refers to honey glaze.
100. Serve the fish head with the rice and broth. Honey Glaze refers to honey glaze. Honey Glaze refers to honey glaze. Honey Glaze refers to honey glaze.
Honey Glaze refers to honey glaze.
Honey Glaze refers to honey glaze.
Honey Glaze refers to honey glaze.Honey Glaze refers to honey glaze. Honey Glaze refers to honey glaze. Honey Glaze refers to honey glaze.
Honey Glaze refers to honey glaze.
Honey Glaze refers to honey glaze. Honey Glaze refers to honey glaze. Honey Glaze refers to honey glaze. Honey Glaze refers to honey glaze. Honey Glaze refers to honey glaze. Honey Glaze refers to honey glaze. Honey Glaze refers to honey glaze. Honey Glaze refers to honey glaze.
Method
Main ingredients: 125g fish Belly For potCooking Ingredients (required): Chicken(or five-color fish) 1200g-1500g.Seasonings (optional): Salt, Chicken powder, cornstarch, MSG, ginger, vinegar, scallions, etc.
Method: 1. Stew chicken (or five-color fish) for 30 minutes;2. Place fish belly in cold water and add a small spoonful of edible alkaline agent (provided by the manufacturer) to soak for 5 minutes, then wash repeatedly with hands for 10-20 times, then wash with water, and finally rinse with vinegar.3. Take out the fish belly, cut into pieces, and slice.4. Place a wok on high heat, add 1200-1500g chicken broth, add white sugar, MSG, soy sauce, salt, ginger, garlic sprouts, and dried shiitake mushrooms.5. Simmer until boiling, then thicken with cornstarch, and quickly add the fried fish belly, stir well, and serve. According to the introduction from the expert of "Stone Lake, Pearl Food Company," the drying technique of "fish belly" is the key to "removing oil," and there are three points: 1. cold water, add alkaline agent to wash; 2. repeatedly rub the fish belly with hands for 10-20 times; 3. use cold water to rinse with vinegar. Under no circumstances should "use hot water to remove oil."Remove fat and restore freshnessThe key is to master three points: firstly, wash with cold water and alkali;secondly, repeatedly fold and wash the fish belly with hands dozens of times to strengthen the fat removal effect;thirdly, use cold water and vinegar to neutralize the alkali. Absolutely notRemove fat with hot waterOtherwise, the fish belly will be washed into a mush.
