Xiangfan yellow rice wine is like milk in color, good in aroma, slightly sweet and sour in taste and slightly alcoholic. Because it is diluted with pulp, the alcohol content is generally only 2-3 degrees. Its raw material is glutinous rice, which inherits the ancient traditional production method. Yellow rice wine contains a lot of protein, fat, thiamine and riboflavin, especially carbohydrates and nicotinic acid, which reach 78.9 grams and 2.6 grams per 100 grams respectively, so this wine has high nutritional value and is very suitable for the elderly to drink. Yellow rice wine contains a lot of sugar and nitrogen extracts, which are quite high in calories and extremely low in alcohol content. Therefore, it does not hurt the liver and stomach, but also accelerates the blood circulation in the body, strengthens bones, relaxes tendons and promotes blood circulation, and stimulates appetite. In daily life, it can also be used as a seasoning or deodorant for cooking dishes, and can also be used as an auxiliary material and a drug primer in medicine. Now it is said that the "Maoluchun" created by Zhuge Liang's wife Huang Yueying and the "123" yellow wine brewed by Ji Fang Street in Fancheng are the best. cold noodles with sauce

Xiangfan people have a famous proverb: "noodles are covered with noodles in winter and cold noodles in summer." "Cold noodles", also known as "noodles with sesame sauce", is the favorite staple food of Xiangfan people in summer. Because of its simple production and refreshing taste, it has become a popular food in Xiangfan.

According to legend, people had instant noodles in the Tang Dynasty. Du Fu said in a poem: "When new noodles came into the market ... the teeth were colder than snow, and the king enjoyed a cool night. This taste came at the right time." How to eat cold noodles, as recorded in "Notes on Clear Barn": "Boil boiled water, and when you are about to enter the noodles, there must be some unfamiliar Fluttershy, some old people and a horse." It means to guide the horse before, and Harmony is added to the flour with seasoning. "The so-called" face horse "is also called" vegetable horse ". There are hemp juice, vinegar, garlic paste, shredded cucumber, carrot powder, Toona sinensis powder, salt water and so on. Cool the cooked noodles in cold water, put them in a bowl, pour them on the serving horse and mix well. It can be mixed according to everyone's taste, which is very convenient. Because Xiangfan people like to eat raw garlic, garlic paste is essential, vinegar can not only taste, but also sterilize, and it is really a very popular summer food. Butter noodles

Butter noodles are Xiangfan people's favorite breakfast.

Butter noodles are spicy, delicious and have a long aftertaste. Many Xiangfan people feel that they have no taste and no appetite without eating butter noodles for three or two days. The method of butter noodles is very simple: after the water is boiled, put the noodles in the pot, cook them, take them out, and add sesame oil to cool them. When eating, grab a handful with a spoon, put it in boiling water to get hot, and then add cooked butter, pepper and other condiments. When eating butter noodles, drink a bowl of Xiangfan yellow wine, which is comfortable and comfortable. Slag noodles, tofu noodles.

Zhajiang noodles and tofu noodles are popular snacks in Xiangfan and are typical breakfasts. Its practice is the same as butter noodles, but the seasoning is different from butter noodles. Zhajiang Noodles is dominated by fried sauce, and tofu noodles are dominated by tofu. clear soup

Clear soup is a traditional snack of Xiangfan people and one of the economic fast food varieties. The main ingredients for making clear soup are refined flour and pork. Its characteristics are: complete seasonings, fine production, a bowl of meat soup, thin skin and tender stuffing, and delicious soup. Covering surface

Noodles in Xiangfan are also called jiaozi or wonton. People in Xiangfan, whether in rural or urban areas, have to eat a traditional snack-Bao Mian. There is a saying that "eat Bao Mian on the first day of the first month-the first meal".

The preparation method of that vermicelli is as follow: grinding fine pow into skin, filling fresh pork, mixing with sesame oil, oil residue or other fillings, and package into vermicelli. Xiangfan has a long history, and it is said that it prevailed in Ming and Qing Dynasties. It is not only famous in the province, but also attracts many tourists from all over the country. Youcha

Camellia oleifera is a snack suitable for winter nights. The production method of Camellia oleifera is simple, but the seasoning is exquisite. First, make the flour warm and slightly yellow, then add sheep oil or butter, pepper, lobster sauce, onion, ginger, salt and so on. Add it and cook it with water to make a paste. When eating, put chopped garlic sprouts and fried peanuts (pressed into small grains), which is really delicious. A bowl before going to bed can warm the stomach, moisten the lungs and generate heat. In winter, vendors peddle in the street with dozens of catties of copper pots, so people call it "chamber pot Camellia oleifera". Xiangfan Jia sha rou

"Sand meat" is a traditional beet with unique flavor in Hubei. It is made of pig fat, mung bean, sugar bean paste, egg white and starch. The finished dish is golden in color and full of sand stuffing, just like a seedling lamp. Crispy outside and tender inside, instant in the mouth, fat but not greasy, is the most popular dish in the banquet. Kongmingcai

Kongming cuisine, also known as kohlrabi. Kongmingcai series products adopt approved high-quality kohlrabi varieties, and take high-quality pollution-free kohlrabi produced in Zhangji Town, Xiangyang District, Xiangfan City as raw materials. After advanced processing equipment, scientific and pollution-free technological process and strict quality control, the produced Kongming cabbage has dark brown color, strong sauce flavor, fresh taste, tender and crisp texture and salt content of 4.0. The company's existing products are spicy, fresh, slightly spicy, sesame oil, shrimp, 10g, 45g, 60g, 80g, 200g, 280g, *** 13; The gift box has 8 specifications, including 800g, 880g,1240g,1400g,1500g, 2000g, 2560g and 3160g. It is a special food in Xiangfan City, Hubei Province. Ipancheng mountain

Pan eel in Yicheng, Hubei, cut open the cowpea with a fixed knife and let it jump to death. After removing mucus, wash it with clear water, then put sesame oil in the pot and fry it repeatedly with low fire. When the eel turns from hard to soft to curly, add seasoning such as salt, pepper, ginger, garlic, shredded red pepper, hot sauce, etc., and air it until it is brown and cooked to the nose.

There is a recipe for eating a plate of eel: hold your head with chopsticks, go down your neck, tear off your intestines and head, put your tail in your mouth and swallow your throat with bones. Medically speaking, this diet is nourishing.