三下鍋
“三下鍋”,，算得上是土家最平常而又最富盛名的一道菜,。相傳明代嘉靖年間,，朝廷征調(diào)湘鄂西土司兵上前線抗倭，恰好趕上年關(guān),，為不誤軍機(jī)，土司王下令提前—天過年,，于是臘肉,、豆腐、蘿卜一鍋煮,，叫吃“合菜”，以后演變成“三下鍋”,。主要食材也演變?yōu)榉誓c,、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,。三下鍋的吃法也有干鍋與湯鍋之分,，干鍋無湯，麻辣味重,，不能吃辣的人吃了以后絕對(duì)刺激味蕾,。近年來，由于網(wǎng)絡(luò)的傳播,，三下鍋已成為背包客和自助游客到張家界旅游必吃的一道菜,，并且被網(wǎng)友們冠上“屌絲的盛宴”稱號(hào)；（口味偏辣）
Ten stores cannot not know
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蒸臘肉,、蒸香腸
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