What are the delicious places in Enshi and the best time to travel in Enshi?

Although Enshi is located between Chongqing and Wuhan and has a large number of melting furnaces, its climate is also diverse due to its complex terrain, mountains and valleys. There are countless tourists visiting Enshi every year, but do you know the best time to travel to Enshi? What's delicious in Enshi? Come and have a look with Bian Xiao.

The Best Travel Time in Enshi

The best tourist seasons in Enshi are April and May. Enshi Tujia and Miao Autonomous Prefecture has a monsoon mountain climate, with no heat in summer, cold and little fog in winter and abundant rainfall. Due to the complex terrain and great altitude difference, the average altitude in Enshi Prefecture is about 1 1,000 m, with the highest above 3,000m and the lowest above 60 m. There is a folk saying that "the low mountain is called valley, and the high mountain surrounds the furnace", and "a hundred miles is different from the sky, and a hundred miles is different from customs". The temperature decreases with the elevation, with 1 the lowest and the highest in July.

Enshi tourism highlights

Enshi Grand Canyon is located in Tunpu Township and Banqiao, Enshi City. It is a section of Qingjiang Grand Canyon, with a total length of 108 km. Among them, there are baili Cliff, Zhang Qian Waterfall, Aoxiaoshan, virgin forest, ancient villages and other beautiful scenery, as well as Dachuanbu, Dalongmen, Yunlong Waterfall, Qianshan Cliff, Mazhai Cliff, Chaoyangyan Tunnel, Cheba Reservoir and Luozhentian. In addition to river canyons, the biggest landscape feature is the typical and rich karst landforms on both sides of the Taiwan Province Strait: sinkholes, ground fissures, natural bridges, caves (more than 200), layers of peaks overlooking the canyons and cliffs. Professor Zhang, who has traveled to Europe and America, compared Qingjiang Grand Canyon with Colorado Grand Canyon in the United States. He said that the Colorado Grand Canyon and Qingjiang Grand Canyon are as spectacular as others. 800 miles in the middle reaches of Qingjiang River, from Enshi Tunpu to the shogunate Grand Canyon, is famous for its steep cliffs and dangerous peaks.

Enshi traffic

Shi Tujia and Miao Autonomous Prefecture is located in the southwest of Hubei Province, China, with convenient transportation. Enshi has its own civil airport, and tourists can fly to Enshi. The railway in Enshi has also been opened, and you can take trains from all over the country. But the most convenient way to Enshi is to take long-distance buses, mostly from Wuhan, Chongqing and Yichang. Conditional tourists can also visit go on road trip.

Airport: Enshi has a civil airport, 4.5 kilometers away from Enshi city. There are more than 20 flights to and from Wuhan, Yichang and Chongqing every week.

There are two flights from Enshi to Wuhan every day, and flights from Enshi to Guangzhou, Beijing, Haikou and Shanghai (landing in Wuhan) have been opened.

Enshi gourmet

Closed slag

In Enshi, there are many ways to eat mixed slag, and Zhang Guan mixed slag is a typical way to make mixed slag hot pot. In fact, it contains some basic materials such as bean dregs, peanut dregs and minced meat, plus raw materials such as pork, beef or mutton to form various flavors. The nutritional collocation of compound slag is also very scientific. Protein in soybean is combined with vitamins and inorganic salts in radish vegetables to achieve the effect of reasonable diet.

Production method: Wash soybeans, swell them with water, add water, grind them in a stone mill, boil them with strong fire, add cut fresh radish leaves, and boil them to make a pot of milky white and green residue.

Jia roasted meat

Tujia bacon is the main course that Tujia people usually put on the table to entertain guests. Good bacon should be kept in a ventilated place and can be stored for two to three years without deterioration. It is called "Bacon", also known as "Tujia Bacon" and "Enshi Bacon". Domestic bacon is brownish yellow in color, compact in meat quality, rich in aroma and unique in flavor. When eating, take the meat, scorch the skin on the fire, soak the skin in warm water, scrape and wash it for later use.

Production method:

1. Divide pork into three to five Jin (or larger) pieces, which is convenient for seasoning, processing and storage;

2. Stir-fry the salt until it is yellow, add the pepper, stir-fry and take out the pot;

3. Wipe the meat evenly with warm salt, put it into the pot, with the bottom skin facing down and the top skin facing up, and arrange it neatly, and turn it over every 3~5 days. 10 days later, drain the water and hang it in the smoking room;

4. Smoked and baked with firewood materials such as pine and cypress branches, walnut shells, peanut shells and orange peels, the meat will turn brown and red after one month.

Kangtudou

"Kang" is an Enshi dialect, a cooking method other than frying and stewing, and a cooking method between frying and frying, with a small amount of cooking oil. "Potato" is potato. As the saying goes, "potatoes on high mountains are potatoes on low mountains." That is to say, the potatoes on the mountain taste good, and the potatoes produced on the mountain in western Hubei are very popular with diners. After potatoes are cooked, they feel oily in your mouth and have a baking sweetness.

Production method:

1. Peel potatoes, cut them into small pieces and boil them in water. Or put the potato pieces directly into the pot, stir-fry them in oil with slow fire, and add water when the potatoes are cooked.

2. Add oil to the pot and simmer slowly until the potatoes are cooked.

3. Add the required ingredients, such as salt, minced garlic, cumin, black pepper, chopped green onion, sour radish, etc. And stir evenly.

Poplar dried bean curd

Poplar bean curd is mainly made of local high-quality soybeans, Longdongwan spring water and various natural spices, and is processed by more than ten unique processes such as washing, soaking, grinding, filtering, pulping, boiling, wiping, pressing, roasting, marinating and sealing.

Zanguang pt

It is made of Enshi local red pepper and corn flour. Tujia people especially like to eat hot and sour. There is a folk saying that "if you don't eat hot and sour for three days, your heart will be scratched by a cat." Zanthoxylum bungeanum was invented under this background and has a long history in Enshi. Generally, Tujia bacon is baked in the pot and then fried or steamed as the bottom material of the buckle bowl. There is also steamed meat, the bottom material of braised pork, the accompanying material, and even corn paste made of it and corn flour, called "pepper paste".

Production method:

Wash red pepper, drain water, chop it into fine powder with a grass cutter, add salt and mix well, then add corn flour and mix well (some of them are mixed with spices such as pepper and orange peel). Put it in a clean jar, cover it with vegetable leaves, tie it firmly with bamboo pieces, and then pour it into a basin and add water (called ascites).