Standing at a high place, this place may have been one of the most closed mountainous areas. It was only eight years ago that the train was opened. The railway tracks were either laid in caves or on high bridges. It is the most difficult railway to build in the world and one of the most expensive railways in China.

If Johnson asked to use one word to describe the taste of Enshi, it would definitely be the wild mountain. There is a scent of mountains and forests all year round. It is now the harvest in autumn, and the mountains are full of pepper and fir trees.

Farmers go up the mountain to pick it, and it is full and strong in the color of jade. Just mix rice peppers, old ginger and garlic with simple cold sauce, and the stars arch the moon set off the strong and unique pepper-heat fragrance, which is extremely appetizing. You can enjoy it with a bowl of spring noodles.

The most beautiful thing in the rainy season is a handful of delicious fir trees. Fir trees are called locally, and their real name is Pineus Pine. The mushrooms grown there also come with rich rosin. It is not as thick as ordinary mushrooms, but has a thin temperament. Cooking a dry pot with bacon strips has an unexpected and wonderful taste.

Even a bunch of grapes that seem ordinary but the most delicious, bury your head and take a deep breath, with a very special musk and floral fragrance, and then break a small green bomb, without peeling it, and squeeze the flesh into your mouth. It is sweet and full of acidity, which is a very high-end taste.

The bacon must be smoked with cypress branches. During the Chinese New Year, every household will be covered with cured meat, and the house will be burned with a fine fire. As soon as you enter the door, the air will be soaked in the bitter cypress fragrance. After ten days and half a month, the fragrance will penetrate into the meat, and the surface of the bacon will be smoked and shiny.

Take fresh Artemisia annua, wrap it in a cloth and crush it and beat it. When the bitter taste fades, gently bake it on the heat, leaving only the fragrance. Then mix glutinous rice with diced bacon, dried tomatoes, and wild garlic, and put it in a wooden barrel and steam it. The Artemisia annua evenly wraps each grain of rice, full of tenderness of the spring breeze blowing on the face.

Such a bowl of rice is a bit like the pickled and fresh ones in Jiangnan. It is vegetarian in meat and elegant in vulgarity.

If you want to visit the vegetable market comfortably here, you must be as early as possible. Limited-level delicacies like fir tree fungus will be divided up very early. But if you just want to have a comfortable breakfast, it doesn’t matter if you go to bed late.

The breakfast shop can be opened from dawn to noon. No matter when, there are always people who rub their sleepy eyes and wake up the stomach and heart with a fierce and boiling meal of carbohydrates.

It is natural to think that only with delicious food can one live up to the morning light. Seed cakes, the hardest-core breakfast. The filling is applied to the surface, full of the aroma of green onions and peppers. Large pork belly can grill crystal oil flowers.

Another way is to wrap the filling into the oily dough and fold it repeatedly to get a beautiful shortening. The minced meat is mixed with it and it will taste scattered.

Every baked cake master is like a master with unique skills in the world: fermenting old noodles, kneading noodles, and spreading cakes with stuffing, and even the gesture of spreading sauce is powerful.

A special brick stove with red charcoal fire burning at the bottom. The master reached into the stove with his bare hands and accurately and quickly pasted the dough on the wall wall and baked it at the wall temperature. A skilled master can hang the furnace wall with baked cakes in just a few dozen seconds. This is the real skill.

Not long after, a crisp piece of sesame cake with charcoal scent on the edge was clipped out, folded in half and put into an oil paper bag, and clicked, the most wonderful sound of this sesame cake...

If sesame cakes are roasted, then the aroma of oil is the art of frying. The word "花" is bigger and thinner than the oil trough. The rice and soybeans are ground into fine paste, and the hot oil is filled with golden light. You must fry until the shell is slightly burnt.

Take a bite and it is wrapped with tender pork with peppery aroma, rich chopped green onions and crisp shredded radish and shredded potatoes.

If you ask the boss to lay another egg and turn the aroma of oil into a purse with a big belly, you will definitely get an appreciation praise: know how to eat it!

Among the three major breakfasts, bean peels are the gentlest one. Because wheat is scarce, rice is the pasta here. You can add corn or mung beans to make the grind paste dense and warm, with a delicate cereal aroma.

Apply oil in the pan, and the batter slides out of the characteristic funnel, and the edges are slightly curled. The bean peels baked are not as smooth as noodles, but have a rough and solid taste. They are very flexible to eat. They can be cooked or fried, and they can be light soup and have a strong oil or rich color.

The color is warm and pleasing to the eye with a shot: golden yellow is corn flavor, light green is mung bean flavor, milky white is the original flavor of rice, and the most luxurious one is the whole egg bean skin, which is only available in some stores.

If five or six people come together, the number of pots and bowls on the table will double, allowing you to exude a rush of aura!

It is incredibly cheap, the price is calculated by the head, each person is fifty, depending on the main dish. You only need to order a favorite main dish, and the rest of the cold dishes, big plate stir-frying dishes, kelp soup, oil tea soup, and the most important combination residue are all side dishes. This table of dishes can also be added for free and unlimited amount...

Therefore, Tujia people are most afraid of seeing all the food on the table eating, because they think it proves that you are not full!

Mahjong is abundant, usually free-ranged by the rice fields and rivers. It is small in size and tender in meat. Duck foam is difficult to deal with. Kill the duck bones and remove the bones. The duck meat should be chopped fine without breaking. It is best to have a grainy feeling, and then cook it with the green peppers to let the green peppers have a pungent aroma to neutralize the fattyness of the duck meat.

The duck mixed with pickled pepper and cabbage is spicy and refreshing. The more you soak in red oil, the more delicious it becomes. The duck gizzard is chewy and can swallow a pot without any pressure.

Wild eels are strong and thick eel segments are not as delicate as Huaiyang soft pockets, and they are full of wild air. The seasoning that must be used for cooking eels is called cypress, which is the fresh wild game grown in this area, with a strong and spicy taste.

It is located in the mountainous area of ​​the southwest. The soil is poor and the products are not rich. There are not many delicacies, but they happen to be some ordinary foods, which are trained to be ingenious and innovative.

The most interesting thing is to make Guangji pepper, grind the corn into powder, mix it into chopped chili, add salt and put it in the jar for fermentation. It is said that this is an ancient method for ethnic minorities to preserve food. It tastes sour, spicy and delicious after fermentation, and it is a perfect match with bacon:

With enough wine and a mouthful of jade dew, the oldest green tea is currently almost the only tea area in China that uses steam to make the green. The process is much more complicated than stir-frying green.

Roll it into strips, slender, green and bright, and as sharp as pine needles. First pour water, then pour tea, you can see the bottom of the leaves churning and dancing in the water, and there is a fresh fragrance similar to seaweed at the entrance.

Here, the pace of life is extended very slowly by eating and drinking. The so-called livability means drinking tea and drinking, and driving through the entire city for a bowl of fried bean peels, so you can feel comfortable and happy without worrying.

It is adjacent to Sichuan and Shu in the west, Xiaoxiang in the south, Qinchuan not far to the north, and when it goes out of Bashan in the east, it meets Jianghan.

However, the diet here is different and any of the above is never the object of God's food. Without the delicacies of mountains and seas, a handful of wild vegetables, two bundles of cypress branches, and three kilograms of soybeans, it will be a whole group.
Chapter completed!