What delicious foods can you try in Enshi?

Tujia oil tea soup is a savory snack served like tea or soup. It features a delightful combination of fragrant, crisp, smooth and fresh tastes. Refreshing and thirst-quenching, it is a beloved traditional food of the Tujia people. As local proverbs go: "Without oil tea soup, you feel restless" and "Three big bowls a day, and you work with great energy".

Serving oil tea soup to guests is also a long-standing Tujia tradition. Whenever distinguished visitors arrive, locals will treat them to a bowl of steaming, aromatic oil tea soup.

Hezha, also known as lazy tofu, holds a special place in the hearts of Enshi’s Tujia people. During turbulent times with severe food shortages, this simple dish saved countless lives. A local saying runs: "We use chili instead of salt, and hezha as our New Year feast".

There are various ways to cook hezha in Enshi. Zhangguan hezha is a famous style made into hot pot. It is named after the small town of Zhangguan in Xuan'en County. After being boiled, the soybean dreg mixture is curdled to a thicker texture, then simmered in rich broth with pork, young chicken or eggs, creating different flavors of hezha hot pot. The version made by an elderly local lady surnamed Huang in the town is the most authentic and renowned.

Cured pork is a staple for the Tujia people. It has a golden-brown appearance, firm texture and strong smoky aroma with an exclusive savory taste. Fermented chili paste is mainly made from fresh local red chilies mixed with cornmeal.

Stir-fry the fermented chili paste thoroughly, then cook it together with cured pork, or use it as a base for steamed bowls. The finished dish has a reddish hue and a distinctive sour and spicy flavor.

Baiyang dried tofu gets its name from Baiyang Village, Baiyangba Town in Lichuan City. It is crafted from high-quality local soybeans, spring water from Longdong Bay and a variety of natural spices, going through more than a dozen unique processing procedures.

Golden in color, the tofu boasts a mellow, lingering flavor and fine texture. Whether eaten raw, stir-fried, or seasoned with five spices or chili, it delivers an unforgettable taste.

With a long history, she fan is a traditional food used by ethnic groups including the Tujia, Miao and Dong for rituals to worship gods of land and grain. Fragrant, soft and palatable, it is suitable for people of all ages.

Local families not only enjoy it themselves but also present it as a gift to relatives and friends. The local proverb "You give away all your own, yet receive more than you can finish from others" fully reflects the simple and hospitable nature of the locals.

Yangyu is the local dialect term for potatoes. There are numerous ways to cook potatoes, and pan-fried potatoes are fluffy and delicious. Served to guests as a pre-meal snack, it is an authentic Tujia delicacy.

Lead-free preserved eggs with natural pine patterns are a traditional specialty of Laifeng County, made from eggs laid by local mallards. Produced with unique craftsmanship, the egg white is as smooth as jade, decorated with pine needle-like patterns. It tastes tender and fresh, leaving a pleasant aftertaste.

Carefully selected ingredients and elaborate brining techniques create this specialty. It is deep yellow in color, fine and chewy in texture, and perfectly seasoned with five spices, offering a rich and memorable flavor.

The history of Badong five-spice dried tofu dates back to the late Qing Dynasty, over a hundred years ago. In the mid-19th century, Xinling Town (now downtown Badong) was an important land and water hub connecting Sichuan and Hunan-Hubei regions. Dozens of dried tofu workshops were set up here, among which the Gu family’s products were widely recognized as the finest.

Legend has it that this dish originated from a war. On New Year’s Eve one year, troops suddenly raided a Tujia village. Villagers who were busy preparing the New Year feast fled in panic with their families. Some took refuge in remote mountain caves, suffering from cold and hunger.

Fortunately, an elder brought a large piece of cooked pork in the rush. Everyone shared small slices of the meat and got through the harsh New Year. To remember this bitter experience, local families began steaming large chunks of pork every Spring Festival as a precaution. Gradually, the custom was passed down, and sunflower-shaped steamed pork became a signature main course for Tujia New Year banquets.

Bracken is a precious wild herb, also known as cat fern. When cooked with cured pork, the dish looks bright in color and carries an inviting smoky meat aroma.

The sharpbelly fish from Shennong Stream in Badong has tender flesh and few bones. Stir-fry it over high heat with ginger shreds, dried chilies, sesame seeds and seasonings until the skin turns crisp and the meat stays tender. Extremely spicy and aromatic, it is a perfect appetizer.

Water shield from Fubao Mountain is regarded as a precious aquatic delicacy. Since the Jin Dynasty, it has been a royal tribute and a luxury dish for imperial banquets.

It can be boiled, stir-fried or served cold. It tastes especially wonderful when made into soup with fish, cooked chicken, ham or sausages. Fresh, crisp, silky and tender, its texture resembles fish tenderloin and agar jelly.