1、Tujia oil incense
In ancient times, when Tusi went to war, it was difficult to transport military rations because of the high mountains and steep roads. His wife then ground soybeans and rice into pulp, put it into iron bowls, and fried it into oil to serve as military rations. Later, oil cakes became the most distinctive snack of the Tujia people.
Grinding soybean milk in the middle of the night, just because her husband went to another place.
I don’t ask for fame and fortune, but to come back and gather together soon.
[Recommended experience store] Shangjia Noodles
2、Tujia planed soup
During the Jiajing period of the Ming Dynasty, Japanese pirates invaded the border, and the court urgently recruited local soldiers to resist the enemy. At the end of the year, the recruited civilians had to go to the battlefield to sacrifice their lives for the country. In order for them to fight with peace of mind, everyone decided to celebrate the New Year in advance, hurriedly slaughtered the New Year pig, cut the pork and offal, and cooked it in a pot with farm vegetables, which was called “Pao Tang”.
Pao Tang is the New Year’s Eve, and the village has a feast.
Relatives and friends sit around the stove and play a punch.
[Recommended Experience Store] Yuanfeng Home Cooking
3、Pig’s Trotter Mung Bean Powder
Pig’s trotters and mung bean powder is an innovative dish that has been popular in Youyang in recent years. Pig’s trotters are a symbol of hard work and wealth, and mung bean powder is an intangible cultural heritage project and traditional food in Chongqing. The two traveled through time and space and finally met in Youyang, colliding with wonderful sparks. It conquered the majority of diners with its spicy and fresh taste, fat but not greasy.
Very crispy
Very spicy
Very hot
Mung bean powder was caught by the pig’s trotter……
[Recommended experience store] Wei Po Po
4、Stir-fried chili cake
There is a legendary story about the canned sea pepper cake in Youyang. During the Zhengde period of the Ming Dynasty, Youyang Tusi Ran liked spicy food and glutinous rice, which stumped the cook who cooked for him. The common people of Tonggutan volunteered to fill glutinous rice with sea peppers and seal them in cans to make canned sea pepper cake. It was deeply loved by the Tusi and has been passed down to this day.
The folk canned sea pepper is brewed from Tujia pottery.
Delicious red thread, ordinary people with beautiful girls.
[Recommended experience store] Changhua Tucaifang
5、Tujia Vegetable Tofu
The bond that inherits and maintains the emotional bond of the Tujia people. The production and consumption of Tujia tofu has a long history and unique craftsmanship. It uses high-quality soybeans, which are soaked, ground, boiled, added with vegetables, and marinated. It not only has the advantages of high protein, low fat, and low cholesterol of soy products, but is also rich in nutrients such as vitamins and minerals from vegetables.
The neighboring grandmother cooks soy milk, half of which is made of vegetables and half of which is made of soup.
The work of marinating with heart is successful, and the reputation of Qing Dynasty spreads far and wide.
[Recommended Experience Store] Minglan Ding Can Rice
6、Tujia Oil Tea Soup
According to legend, in order to resist the invasion of foreign enemies, Tusi recruited young and strong men to join the army, and the soldiers from Youyang won many battles. The reason was found out that the Tujia soldiers fried the tea leaves they brought with them and made soup for lunch. Later, it was promoted in the army and evolved into Tujia oil tea soup, which became the highest courtesy for hospitality.
The trees formed their own rows under the forest by the garden, not competing with the spring breeze for the sun.
The grains are cooked into a hundred flavors, and the oil tea soup is full of fragrance.
[Recommended Experience Store] Hewan Island, Youshuihe Town, Youyang County
7、Gongtan Shaobai
“Qian Gongtan” has always been a footnote on the Wujiang River. The wharf is busiest for cargo transportation, and the boatman has been running around in the wind and rain for many years. In order to pray for peace, his family carefully selected three-line meat and dried salted vegetables to cook it into a dish, waiting for their loved ones to return. Because of its refreshing taste, everyone imitated it, forming a special dish passed down from generation to generation. Because of Gongtan’s success, later generations named it Gongtan Shaobai.
My sister leaned against the window and looked at the Wujiang River, looking for my lover in the sound of the call.
I hurriedly called my youngest son to buy wine, and a plate of Shaobai comforted my tender heart.
[Recommended Experience Store] Renyi Restaurant
8、Gongtan Sand-filled Pork
Gongtan Sand-filled Pork is a traditional Tujia delicacy that is popular along the Wujiang River. It is a must-have for Youyang people to hold various banquets. It is made of pork belly, glutinous rice, and various fillings. It is deeply loved by diners for its crispy, soft, fat but not greasy overall taste.
I am not the wind, but you are the sand
I have the only one in my heart
You have rock sugar and sesame in your heart
—— Gongtan Sand-filled Pork
[Recommended Experience Store] Fuhong Home Cooking
9、Longtan Qiqi Cake
According to legend, a poor scholar wandered in Longtan Ancient Town and met the owner of a steamed cake shop. With his help, he passed the imperial examination and returned to repay his gratitude, married his daughter, and took his family to his new post. In order to prevent the steamed cake from being lost, the owner taught the secret recipe to the people of Longtan. Since then, steamed cake has spread in the Wuling Mountain area.
Longtan has many stories, and the old street is still the most popular.
Yuzhu has delicious food, pick up a basket at your convenience.
[Recommended experience store] Longtan Old Street
10、Tujia bacon
Tujia bacon ingredients are taken from local black pork grown for more than one year, carefully marinated with salt, pepper and chili, and smoked for several months. When cooking, the skin is roasted on charcoal fire, washed, blanched in water for half an hour, sliced and placed on a plate, sweet rice wine is used to remove the fishy smell and reduce the saltiness, various seasonings are mixed, steamed for half an hour, and it can be eaten after it is served.
Cut the garlic sprouts and add a piece of ginger, and the bacon smells fragrant.
Friends and relatives sit around the stove, and three cups of old wine make the friendship last.
[Recommended Experience Store] Cangling Bacon Building
11、Gongtan Dried Tofu
Gongtan Dried Tofu, take a bite and you will be intoxicated for a thousand years. Cut the newly made tofu into pieces evenly, then bake it into dried tofu over low heat, and soak it in warm salt water for half a day. Put the dried tofu into the brine and cook until it is well-seasoned.
Bathing in the sun rising from the mountains
Quietly sliding across the heavy millstone
A ladle of brine solidifies the jade juice
Nirvana is achieved in the fireworks
——Gongtan Dried Tofu
[Recommended Experience Store] Youzhou Ancient City Braised Dried Tofu
12、Tujia Sour Pickled Meat
Sour pickled meat is a special recipe of the Tujia people to preserve food. In the era of scarcity, there was no suitable storage equipment, and fresh food was easily spoiled and inedible. In order to preserve fresh meat for a longer time and to facilitate consumption all year round, this method was invented.
Fresh meat is not difficult to store, and the Tujia people have a special recipe.
The skill of filling the jar and sealing the cellar makes it taste fresh all year round.
[Recommended Experience Store] Panxiang Farm
13、Fried egg triangle cake
During the Tianqi period, Wu Lang went to Chengdu for a martial arts test. His mother took three kinds of rice (corn, millet, and glutinous rice) and ground them into pulp, wrapped them in tung leaves into triangles, steamed them over high heat, wrapped them in egg liquid, fried them until golden, and put them into bags when they were cold. He used this to satisfy his hunger along the way, and thus became a legend in the martial arts world of Bashu. Today, people adhere to the tradition and innovate, supplemented with sugar and caviar, and optimized and improved them, making rural snacks enter the luxury hall. The taste is crispy, soft, glutinous, and fresh, which makes diners unforgettable for a long time.
Wu Lang was determined to go to Gao Ya, and his loving mother cooked and fried triangular cakes.
The road has always been simple, and the scenery of Youzhou is glorious.
[Recommended experience store] Youshijian
14、Crispy Pork and Fried Tofu
Crispy meat and fried tofu are both must-have dishes for Tujia people in Youyang to entertain guests. Crispy meat is crispy, tender, fat but not greasy. Fried tofu is golden in color, with silky meat inside, delicate and soft, and chewy. In order to get the special flavors of both, people add fried tofu and crispy meat, and simmer the soup over low heat to form a crispy and soft optimized delicacy.
Dip in batter and flour and put in the oil pan, fry both sides until golden, and there are many ways to eat.
Simmer the soup over low heat to welcome guests, and the delicious food and wine warm your heart.
[Recommended Experience Store] Huwu Restaurant
15、Braised Mawang Duck
Chinese herbs are scattered throughout the Wuling Mountains. Our ancestors picked and prepared them, and boiled them into a stew as a secret recipe for home-cooked stews. Because the ingredients of each store are different, each has its own strengths, among which the fragrant stewed Mawang duck is the most famous. Word of mouth has passed on the brand of “Fragrant stewed Mawang duck” and gradually formed a local specialty integrating breeding, processing and sales.
The duck is carefully selected as the ingredient, and the Tujia shop opens in the sun.
[Recommended experience store] Riverside tofu rice
16、Youshui River Tofu Fish
Youshui River is the mother river of the Tujia people. In the Youshui River basin, there is an ancient market town, Houxichang, where a special delicacy is popular – tofu fish. The local water and soil nurture the local people, just like the combination of tofu and fresh fish, “Youshui River Tofu Fish” is natural and has been passed down to this day.
Clear water brings the base soup, fresh fish tofu mixed with green onions and ginger.
The beautiful scenery and delicious food have made people drunk, and they will not forget Houxichang when they raise their glasses.
[Recommended Experience Store] Hula Fish
17、Longtan Grandma Fish
It is said that a newlywed couple, under the advice of their mother, went to Longtan Ancient Town to visit their grandmother. On the way through Liye, they encountered heavy rain for several days, which delayed their journey. When they arrived, ten days had passed. When their grandmother heard that her granddaughter was coming, she caught fish to entertain her. Because the visit was postponed, they kept them in the jar. On that day, they opened the seal and cooked them. Everyone was surprised by their fresh, sour and spicy taste.
The new son-in-law first came to his grandmother’s house, and the old man smiled and welcomed the baby with a cane.
He picked carp from the jar and fried it. The sour, spicy and fresh fragrance intoxicated him.
[Recommended Experience Store] Deyichang, Longtan Town, Youyang County
18、Original Duck
During the Yongle period of the Ming Dynasty, there was a young man in the kitchen of the Tusi Mansion in Youyang. He was smart and studious, and specialized in cooking. He developed a special dish with the local Mawang duck, which was colorful and fragrant, with crispy skin and tender meat, and was crispy and refreshing. After trying it, the Tusi’s daughter loved it very much and promised to marry him. At the wedding banquet, the young man cooked duck to entertain the clan members, which amazed the guests and praised it. It has become a well-known dish in Wuling Mountain area!
Young people study hard, and the taste of life is cooked in the pot.
Just because of the Mawang duck, the romantic woodcutter is jealous.
[Recommended experience store] Original potato rice
19、Stir-fried water chestnut
The main production of Helianthus annuus is in Youyang, the hinterland of Wuling. Because it is both edible and medicinal, it has strong vitality, is not afraid of insect pests, and has the effects of clearing away heat and detoxification, relieving phlegm and cough, nourishing yin and tonifying the kidney, so it is known as the “Tujia Kidney Treasure”.
In autumn, all the flowers in the mountains are gone, and the golden wind blows through the Helianthus annuus fragrance.
[Recommended Experience Store] Pickled Pepper King
20、Ding Can Lamb
Youyang Ding Can Lamb, the ingredients are selected from the national livestock and poultry genetic resource variety – Youzhou Black Sheep. It is simmered in a Ding Can with low heat to lock in nutrients and have a mellow taste. When cooking, first chop the peppers, bean paste, etc. and stir-fry until fragrant, cool and ferment for several days to make the base material, fry the mutton to dry the moisture, put the base material, radish, and mutton into the Ding Can and simmer slowly. This dish is spicy, fresh, soft, tasty, fat but not greasy, and has the effect of dispelling cold and keeping fit.
Youzhou has black sheep since ancient times, and the meat is fragrant when simmered over low heat.
Jie meat and ginseng can be contained in a can, and Wuling dares to be the king.
[Recommended experience store] Weixiang Kitchen
21、Ding pot corn rice
Ding is a ritual vessel used in ancient sacrifices and a large container for cooking food. The Tujia ancestors in Wuling Mountain sawed the legs of the tripod into a pot, which was used to support a tripod for cooking food. The rice crust formed by the corn rice in the Ding pot is even more fragrant. Now it has evolved into a spiritual source for remembering the bitterness and sweetness, not forgetting the original intention, and striving to do things.
A strong fire is burning in front of the earthen kang, and the ingredients are washed and cooked.
The crowd around the stove raises chopsticks and cheers, and the fragrance of the Ding pot is wafting.
[Recommended Experience Store] Minglan Ding Can Rice
22、Youyang Spicy Beef Jerky
According to legend, when the chieftains were suppressing bandits, the Ba people sliced beef, roasted it over charcoal, and added spices to serve as military rations, which were easy to carry. Later generations continued to improve it, and it became a delicacy today. Since then, “Youyang Spicy Beef Jerky” has spread in the Wuling area. Every family is good at making it, and everyone loves to eat it. It is the source of homesickness for travelers thousands of miles away.
I miss home the most when I live in Wuyue for a long time, and I often miss the spicy and spicy food on the plate.
The thin meat is sizzling over the charcoal fire, and the red peppers are like clouds.
A friend can enjoy the delicacy with one chopstick, and a good friend can praise the beauty of things with three cups.
If you can take half a catty with you when you go out, you don’t have to worry about the long journey.
[Recommended Experience Store] Linjia Shop
23、Sour pickled winter melon
During the Qin and Han Dynasties, Youyang was rich in winter melon. In order to preserve it for a long time and to make it convenient to carry it when traveling far away, people peeled the winter melon and cut it into thick slices, dried it, added salt, glutinous rice flour and sticky rice flour to the winter melon, and put it into the pot to ferment naturally for more than 10 days. When cooking, add lard, add ginger rice, fry the winter melon over low heat, and sprinkle with garlic sprouts after it is cooked. It tastes sour, soft and elastic, and is appetizing and refreshing.
The round pot is used for new use, and the winter melon is stored in a can.
The fragrance is far-reaching when the lid is opened, and it often wins praise from diners.
[Recommended experience store] Tiancheng Potato Restaurant
24、Pickled chili pepper with oil residue
“The fried lard residue is so crispy and fragrant, and the pickled pepper is so sour and spicy. The distant visitors get off the car and exclaim after eating it that it is so delicious!” The lard residue is golden and crispy, and the pickled pepper is spicy and sour. The red color, oily and charred aroma, and sour and spicy taste will shock your vision, smell, and taste. It is suitable for all ages and is jokingly called “wine disaster” by the Tujia people.
Youzhou food fried lard residue, gourmets follow the trend to Tujia.
The sour, spicy and charred aroma are perfectly blended, attracting praise from everyone in Zili.
[Recommended experience store] Huazhang Youjia Kitchen
25、Youyang Konjac Duck
In 1874, when Zhang Zhidong was in Youyang to host the imperial examination, he specially selected Youyang’s famous local duck and stewed it with konjac tofu to make soup for him. He was deeply loved and praised by Zhang Zhidong, and named it “Youyang Konjac Duck”. Therefore, it became popular among the people.
The slender body plays in the spring river, and the taro leaves are tall and fragrant.
We are destined to meet in the pot in this life, and the rich taste will intoxicate you.
[Recommended Experience Store] Tujia Eight Bowls
26、Youyang Saozi Noodles
The day of Youyang people is started by a bowl of sauerkraut noodles. The Tujia people chop the freshest pork with fat and lean meat into pieces and boil it into sauerkraut soup. When the noodles are cooked, they are put into a bowl and covered with a ladle of sauerkraut soup and sprinkled with chopped green onions. The warm aroma of sauerkraut instantly awakens the soul that was sleeping last night.
I have been waiting for you for a thousand years in Taohuayuan
Just to see you
——Youyang sauerkraut noodles
[Recommended experience store] Tusi’s noodles