Thanks to its unique geographical location, Enshi’s local cuisine combines the numbing-spicy flavors of Sichuan and the fragrant-hot tastes of Hunan. Its snacks featuring Tujia and Miao ethnic characteristics are especially popular among tourists. Local delicacies include pickled vegetables, selenium-rich mashed potatoes, spicy chicken, bracken stewed with cured meat, as well as traditional Tujia and Miao foods such as gege, hezha, cured meat and dried potato slices. They boast distinctive flavors and a great variety.

You can easily find this snack at small eateries across Enshi. Tiny bamboo steamers sit over high heat, holding the delicious gege. It comes in many varieties, including beef, mutton, pork and pork intestines.

It is served in a small hot pot with soybean dregs, peanut dregs and minced meat as the base. Pork, beef or mutton is added to create different flavors. It is usually paired with side dishes like peanuts, cold salads and dried tofu.

Cured meat is a staple food for the Tujia people. With a golden-brown hue, firm texture and rich smoky aroma, it has an unparalleled taste. Fermented chili paste is first stir-fried until fully cooked, then mixed with cured meat, or used as a base for steamed bowls. The finished dish looks reddish and features a special sour and spicy taste.

A traditional savory drink and snack, it tastes fragrant, crisp, smooth and fresh. It refreshes the mind and quenches thirst, and is deeply loved by the Tujia people. Serving oil tea soup to guests is an age-old local etiquette. A bowl of steaming hot oil tea soup is always prepared to honor distinguished visitors.

Named after Baiyang Village in Baiyangba Town, Lichuan City, this dried tofu is golden yellow in color. It has a mellow, rich flavor and fine texture. Whether eaten raw, stir-fried, seasoned with five-spice powder or chili, it leaves a lasting pleasant aftertaste.

With a long history, this rice dish is fragrant, soft and tasty, suitable for people of all ages. The Tujia people not only enjoy it at home, but also present it as a gift to relatives and friends. A local folk saying goes, "You give away your own, yet receive more than you can eat from others", which fully reflects the simple and friendly folk customs of the Tujia community.

Yangyu means potato in the local dialect. Pan-fried potatoes are fluffy and delicious. Served to guests before meals as an appetizer, it is an authentic Tujia treat.

Lead-free preserved eggs with pine-patterned whites are a traditional specialty of Laifeng County. Made from eggs laid by local mallards with unique craftsmanship, their egg whites are jade-like and marked with pine needle patterns. They taste tender and fresh with a lingering pleasant flavor.

Carefully selected ingredients and exquisite brining techniques give this snack a deep yellow color, fine yet firm texture and a perfect blend of five spices. It delivers an unforgettable flavor.

During the Spring Festival, every Tujia family steaks large chunks of pork. It is a signature main course for festival feasts.

Bracken is a precious wild herb. When cooked with cured meat, the dish presents a bright color and an inviting smoky aroma.

The sharpbelly fish from Shennong Stream in Badong has tender flesh and few bones. Stir-fried over high heat with ginger shreds, dried chili peppers, sesame seeds and seasonings, it turns crispy on the outside and tender inside. Fiery and fragrant, it is a great appetite booster.

Water shield from Fubao Mountain can be boiled, stir-fried or served cold. It tastes especially wonderful when cooked into soup with fish, cooked chicken, ham or sausages. Fresh, crisp and silky, its texture is comparable to fish marrow and agar jelly