First of all, I want to talk about Yichang radish jiaozi, which is the childhood flavor in the memory of every Yichang person. First, we should dilute the flour, pour it on a special spoon for frying radish in jiaozi, spread a layer of shredded radish with mixed ingredients, then spread a layer of white pulp, and finally fry it in an oil pan. When it turns golden yellow, it can be cooked. It tastes crisp outside and tender inside, spicy and delicious. When it is shivering in winter, eating a hot radish, jiaozi, is really delicious.
Second, one of Yichang people's favorite breakfasts. Red oil noodles were first handed down from Sichuan, Chongqing and other places, especially in winter, a bowl of red oil noodles with soup makes you feel warm. Up to now, Yichang people not only eat noodles, but also like to add some other accessories such as beef, soybeans, fat sausage and so on. The tastes of noodles are more and more diverse.
Third, cool shrimp. Cold shrimp is made of rice slurry. After it is cooked, the white pulp is leaked into cold water with a colander. Because it looks like shrimp and tastes cool in summer, it is called "cool shrimp" by Yichang people. Drink cold shrimp with brown sugar water or honey water. On a hot summer day, it's really cool to drink a glass of shrimp salad.
Fourth, cold salad takes root. Jiejiegen is a common appetizer on Yichang people's table. Yichang people like to eat cold mustard root very much, but because of its special taste, many friends from other places simply can't accept it. Friends who don't travel to Yichang must try it, and they will remember it deeply.
Five, kang potatoes. There is nothing to say about the taste of Kang potatoes in Yichang, especially the potatoes of Xiao Tukang in Changyangshan, which are really delicious. As a traditional snack of Tujia nationality, the best Kang potato is tender outside and tender inside. In Yichang, there will be pickled radish, pepper, coriander and so on. You can add it at will at every Kang potato stall, and some stalls will also prepare to cut the roots, so that a bowl of Kang potatoes not only has the taste of fried potatoes, but also has the fragrance and delicious taste of other side dishes.
6. Dried bean curd with brine is also a classic snack in Yichang. Dried tofu with brine is more common in breakfast shops. When eating noodles with red oil, add a few pieces of salted tofu, which is really delicious.
Seven, ghee, one of Yichang's flavor snacks. First steam the glutinous rice into cakes, then add sugar, sesame stuffing and so on. Put it in it, then put it in a pot and take it out when it is fried to golden brown. The oil is crispy, and when it is fried to just the right temperature, it will be crispy outside and tender inside.
Eight, spring rolls. Yichang people usually wrap spring rolls with prepared and fried leeks, celery and dried tofu. , and rarely put pepper. Generally, the taste is relatively light, so everyone can eat it, and everyone loves it.
9. Miscellaneous sugar is a classic snack in Yichang. When I was a child, every family had to make miscellaneous sugar during the Spring Festival. When the pot is cooked, a layer of fine sugar is sprinkled on it. When eaten in my mouth, it is crisp and sweet, which is my favorite for Chinese New Year.
Top cakes are very popular with children in Yichang. Put the rice flour, glutinous rice flour and brown sugar into a special Xiao Mu jar, cover it, steam the top cake for about seven or eight minutes, and then take it out of the oven. Put the small cylinder on the same special wooden stick and push the steamed top cake out of the package. Dingding cake must be eaten while it is hot, so it is a great pleasure to eat Dingding cake in winter.