Chinese Food 中国美食

Steamed Rice-Field Eel 蒸鳝鱼

Steamed Rice-Field Eel (蒸鳝鱼) is one of the steamed fish dishes of Tianmen (天门), a city on the Jianghan Plain of Hubei that promotes itself as China's home of steamed dishes.

Shennongjia Cured Pork 神农架腊肉

Shennongjia Cured Pork (神农架腊肉) is the cured, smoked pork of the Shennongjia Forestry District (神农架林区) in Hubei. It is smoked over firewood with tangerine peel and fragrant wormwood, and is cooked in stir-fries and hotpots.

Lazy Tofu 懒豆腐

Lazy Tofu (懒豆腐) is a soybean-and-greens dish eaten in Shennongjia (神农架). Shennongjia News (神农架新闻网) describes it alongside cornmeal-based mianfan (面饭), a pairing particularly enjoyed by Tujia (土家) households in a mountain region that grows both maize and soybeans.

Reference photo of a similar dish · 同类菜品参考照片

Cured Pork Braised in Corn Liquor 苞谷酒炖腊肉

Cured Pork Braised in Corn Liquor (苞谷酒炖腊肉) is listed among the local specialties of Shennongjia, Hubei. The term 酒 points to an alcoholic or fermented drink. 腊 describes curing.

AI illustration · AI 示意图（仅供参考，非实拍）

Stir-Fried Cured Pork with Fermented Chilli Meal 渣广椒炒腊肉

Stir-Fried Cured Pork with Fermented Chilli Meal (渣广椒炒腊肉) is cured pork stir-fried with zha guangjiao (渣广椒), a relish of chopped red chilli and cornmeal made by the Tujia (土家族) people.

AI illustration · AI 示意图（仅供参考，非实拍）

Free-Range Chicken Stewed with Wild Mushrooms 野生菌炖土鸡

Free-Range Chicken Stewed with Wild Mushrooms (野生菌炖土鸡) is listed among the local specialties of Shennongjia, Hubei. The name includes 鸡 (chicken), 菌 (mushrooms). 炖 describes slow simmering.

AI illustration · AI 示意图（仅供参考，非实拍）

High-Mountain Potatoes 高山洋芋

High-Mountain Potatoes (高山洋芋) are the potatoes of Shennongjia (神农架), Hubei, known locally as yangyu (洋芋) and named on the Shennongjia Forestry District government portal as a local speciality.

Honey Corn Cakes 蜂蜜玉米粑

Honey Corn Cakes (蜂蜜玉米粑) is listed among the local specialties of Shennongjia, Hubei. The name includes 玉米 (corn).

AI illustration · AI 示意图（仅供参考，非实拍）

Changsha rice noodles 长沙米粉

The noodles are smooth and soft, while the topping determines whether the meal feels light, rich, peppery or spicy. Broth quantity can vary by shop.

Pork with fresh peppers 辣椒炒肉

The flavor is savory, pepper-fragrant and often hot, with rendered pork fat carrying the chili aroma through the dish.

Changsha stinky tofu 长沙臭豆腐

The aroma can be forceful, but the interior is mild and soft beneath the crisp shell. Garlic, chili and broth add layers of flavor.

Tangyou baba 糖油粑粑

The outside is lightly firm while the center remains soft and chewy. Sugar adds richness without changing the underlying sticky-rice character.