Chapter 8 Three pots in Zhangjiajie

Zhangjiajie, in the eyes of the world, is lingering in the scenery of mountains and rivers. Few tourists come to inquire about its food. After enjoying the scenery of mountains, some people think of something to eat in Zhangjiajie to comfort their stomachs. Divided by eating habits, Zhangjiajie is somewhat different from Hunan’s chili diet, and more inclined to the mountain diet of the Great Wuling Mountains, which is similar to the border areas of Chongqing, Guizhou and Hubei.Zhangjiajie has strong Tujia characteristics, and it also incorporates the spiciness of Hunan cuisine and the cured and sour flavors of Tujia, which has a unique flavor.

Tujia people are very spicy. They use chili to appetize and invigorate the spleen and help digestion. They like fried chili, fried chili, fried chili, sour chili, sauced chili and other foods. When I traveled to Zhangjiajie, I saw the signs of "Three Cooking Pots" hanging all over the streets, but I didn't know what it was, and no one connected it with eating.As diners and tourists, the purpose of visiting is to increase knowledge. After watching the landscape of Zhangjiajie, if you don’t eat three pots, you will only enjoy half of Zhangjiajie’s culture, and you will regret it all your life.

Zhangjiajie Three Cooking Pots is the epitome of Zhangjiajie Tujia culture. It represents the customs of the Tujia people, the family concept of the Tujia people, and the eating habits and life attitudes of the Tujia people. If you want to understand Zhangjiajie and get familiar with Zhangjiajie, you must first be familiar with it. The profound cultural connotation of Tujia and Sanxiaguo and Sanxiaguo.Eating the Eight Great Bowls of Tujia and the Top Ten Famous Ones of Tujia in Zhangjiajie, many tourists feel that they have eaten the essence of Tujia cuisine, which is absolutely true.Some tourists are glad that they did not go to eat the Sanxiaguo that the people at the bottom eat. In fact, the main dish of Tujia Eight Big Bowls and Tujia Top Ten Masters is Sanxiaguo, but its name is changed to Hecai, which is very elegant.

In Zhangjiajie, if you ask three times, everyone knows about it.Talking about cooking is the patent of cultural people. Sanxiaguo is a convenient dry pot, which has the most local characteristics of Zhangjiajie.According to legend, during the Jiajing period of the Ming Dynasty, Japanese pirates ravaged and harassed the southeast coast of my country. The imperial court sent troops to fight against the Japanese many times, but ended in disastrous defeat.Shangshu Zhang Jing played to the imperial court, and asked the Tujia soldiers in western Hunan and Hubei to fight against the Japanese. Emperor Shizong of the Ming Dynasty allowed the performance, and sent Hu Zongxian, an economic envoy, to supervise the matter.Yongding Wei Maogang chieftain Qin Yaozhi and his son Qin Chengkun and Sang Zhisi Xiang Hefeng, Yongshun Secretary Peng Yinan, Rongmei Sitian Shijue and others were ordered to lead their troops to the expedition. Just in time for the New Year, Tan Yaozhi knew that he would never return, so he decided to celebrate with his relatives In the last year, it was ordered to celebrate the New Year one day in advance. The New Year’s food was made with steamed rice, sliced ​​meat, and a large bowl of wine. Because of time constraints, it was too late to prepare many vegetables. It became the first bowl of "combined dishes" of the Tujia people, and later slowly evolved into the current three-pot.After the soldiers went to the front line, they quickly defeated the Japanese pirates and regained the lost land. Sejong personally gave a plaque.

The selection of materials for the current Sanxiaguo is more extensive, adding Zhangjiajie’s unique pickled radish, moldy tofu, and sauerkraut as appetizers, and various ingredients such as fatty intestines, pork belly, tripe, pig’s feet, and pig’s head meat are used as alternatives.In Zhangjiajie’s current Sanxiaguo, the dishes are matched according to the preferences of the guests. There are many people, and there are many ingredients. The variety is constantly increasing, and the taste is very good. Authentic Sanxiaguo cannot be eaten in regular hotels, and can only be tasted in small shops to taste its flavor.The most famous Sanxiaguo in Zhangjiajie include Master Hu’s Sanxiaguo at Fengwan Bridge, Junge’s Intestine Restaurant at Fengwan Crossing, Yongshun Sauerkraut and Mutton Restaurant, and Master Li’s Crispy Belly Restaurant near Hongqi Hotel on Ziwu Road. They are full every day. , every seat was packed.