Hubei Badong County Cuisine | Five-spice tofu dipped in chili sauce, delicious and unforgettable

Badong County is a subordinate county of Enshi Prefecture in Hubei Province, named after its location east of the ancient Badong County. This is the midpoint of the Yangtze River Three Gorges and the confluence of the Ba and Chu cultures. The cuisine of Badong County is also very distinctive. Badong five-spice tofu is a specialty of the county, a Chinese national geographical indication product. Badong five-spice tofu is made from high-quality soybeans, natural spring water, a variety of pure natural spices, filtered multiple times, specially wrapped, repeatedly kneaded and specially marinated. The color is golden, the texture is fine and tough, and the five flavors are all present. Dipped in Badong chili sauce, it is truly unforgettable. Badong is also rich in selenium-rich potatoes, which is also the food complex of the people of Badong. There must be potatoes on the dining table, various methods, rich and delicious. Tujia bacon is mostly smoked and made, with a bright yellow color. Putting the bacon in the pot to cook, the fragrance floats for ten miles, arousing people's appetite, and it is the main dish on the table when the Tujia people entertain guests. Other delicacies include cured ribs, Hezha, crispy fish, Badong kang potatoes, squeezed chili fried bacon, Badong braised pork, sweet potato baba, lazy tofu, old altar sauerkraut fish, etc., each dish is very distinctive, unforgettable after tasting. What else do you know about Badong tourism and food? Welcome to leave a message in the comment section to recommend.