Yi’s Roast Duck

Put the duck into a casserole and cook it. When it is ripe, take it out and put in the prepared seasonings, such as amomum villosum, grass fruit, star anise, soy sauce, salt, monosodium glutamate, Chinese prickly ash, etc. and put them into the brine soup. The braised duck is slowly smoked and roasted in refined vegetable oil over a fire until butter oozes from the skin. This roast duck is crispy on the outside and tender on the inside, extremely delicious. You can also cut it into small pieces, fry it in a large iron pot for two or three minutes, drain it, then dip a pen in a little peppercorns and salt and sprinkle it on, and mix well.

Xingyi Dog Meat (Xu Family)

The delicious taste of Xingyi Dog Meat lies in the careful selection of ingredients. In order to ensure the quality of the dog, it is concluded that "the head is yellow, the second is black and the three are tiger spots, and the taste of dog meat is The most bland and plain" Ge Liao. After killing the dog, chop it into several large pieces, put it into a pure pot and stew it, then remove the bones, add ginger, amomum villosum, salt, grass fruits, etc. to the meat and stew it over a slow fire, then pick it up and place it on the table.

Eating dog meat is very particular. You mainly cut the stewed dog meat into thin slices and put it into a small pot, then ladle in the original soup, smash one or two small pieces of ginger, add some green onions, and then Boil some cabbage. The most important thing is to dip it in water and add chili powder, minced garlic, minced ginger, pepper powder, chopped green onion, coriander, monosodium glutamate, salt, soup oil, original soup, mint, etc. Mint is the most important spice, and it gives dog meat its uniqueness. flavor.

Brush Head (Zheng Ji)

Xingyi Brush Head started in the Tongzhi period of the Qing Dynasty. It is named after its shape like the bamboo brush handle used by the people.

The workmanship of the "brush handle head" is very fine, all done by hand; the selection of ingredients is also very particular. It uses flour, bamboo shoots, lean meat, and eggs as the main ingredients. The production process is to select high-quality bamboo shoots and chop them into pieces, put them into a pot of boiling water and boil them two or three times, then rinse them with water five or six times, drain them and cook them with lard to get the fragrance. The skin is made of refined flour, eggs, salt, and water, mixed thoroughly, rolled into small balls, and then rolled into thin sheets like paper. One pound of flour goes with three eggs. It's very interesting to make "brush handle" buns. Use a pair of finely sharpened chopsticks to pick some minced lean meat mixed with seasonings and put it on the dough. Put the processed bamboo shoots on top of the meat, and then pinch it together with your hands. The shape of the finished product is large at the base and thin at the neck, and uneven at the top. Steam over high heat for five or six minutes. The cooked "brush head" will be slightly larger than your thumb and will be shiny with light butter, making you appetizing. Use chicken soup, pepper noodles soaked in oil, soy sauce, chopped green onion, MSG, etc. to make dipping water. It is extremely delicious.

Shujia Gangzi Noodles

The "Shuji Noodle House" in the center of Xingyi is a famous noodle shop. The noodles are all made by hand, and the refined noodles are proportioned. Put the fresh eggs and mix well, press the pole several times, cut into thin noodles, cook the noodles one bowl at a time, mix the chicken soup, complete the seasonings, the noodles will have good texture, thin mouth and delicious flavor.

Chicken Soup Garden

The soup garden of Xingyi Zoujia Store has won praises from customers both inside and outside the province for its unique flavor of "Everyone else is sweet, but I am salty and fresh." . The soup garden at Zou's shop is filled with chicken, filled with chicken soup and served with peanut butter. It is fresh, refreshing and unique.

Pickled radish

Xingyi pickled radish is a unique snack that is cheap, good-quality, and delicious. Wash the fresh carrots, cut them into thin slices with a knife, and soak them in a large vat. The water for soaking the radish needs to be boiled with high-quality glutinous rice. Clean the glutinous rice and boil it, filter out the water, cool it and pour it into the vat, then add a little salt. , a little sugar, and some also add fresh peppercorns. The chili water that goes with the pickled radish can be made according to your own taste. In this way, the pickled radish can be eaten by dipping it in the water. It tastes slightly sweet and slightly sour. It is an excellent digestive food after a banquet and can also be eaten as a dish.