樅菌燉臘肉
樅菌又名松乳菇,，主要分布在湘,、鄂,、黔,、渝交界地區(qū)的大山之中,，分烏樅菌,、紅樅菌兩種,，以烏樅菌最為美味,，生長季節(jié)一般為三月,、六月和重陽期間,，營養(yǎng)價值很高，富含粗蛋白,，粗脂肪,、粗纖維、多種氨基酸,、不飽和脂肪酸,，核酸衍生物，還含有多種維生素,，不僅味道鮮美可口,，還具有藥用價值，尤其是重陽菌更是被譽為“菌中王子”,。 樅菌與臘肉合燉,，是武陵源地區(qū)常用的做法，在小火中慢慢煨燉,，臘肉的咸香與樅菌的濃香相互交融,，其鮮美讓人久久無法忘卻。（口味清淡）
Ten stores cannot not know
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蒸臘肉,、蒸香腸
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干苦瓜燉小魚
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荷渣
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殺豬菜
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