
三下鍋
“三下鍋”,算得上是土家最平常而又最富盛名的一道(dào)菜。相傳明代嘉靖年間,朝廷征調湘鄂西土司兵上前線抗倭,恰好(hǎo)趕上年關,爲不誤軍機,土司王下令提前—天過(guò)年,于是臘肉、豆腐、蘿蔔一鍋煮,叫(jiào)吃“合菜”,以後(hòu)演變成(chéng)“三下鍋”。主要食材也演變爲肥腸、豬肚、牛肚、羊肚、豬蹄或核桃肉(豬頭肉)等選其中二、三樣或多樣。三下鍋的吃法也有幹鍋與湯鍋之分,幹鍋無湯,麻辣味重,不能(néng)吃辣的人吃了以後(hòu)絕對(duì)刺激味蕾。近年來,由于網絡的傳播,三下鍋已成(chéng)爲背包客和自助遊客到張家界旅遊必吃的一道(dào)菜,并且被網友們冠上“屌絲的盛宴”稱号;(口味偏辣)
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classic travel route
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Ticket reservation
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Hotel Inn
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Catering Food
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