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(zhǎng)季節(jié)一般為三月、六月和重陽(yáng)期間，營(yíng)養(yǎng)價(jià)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(jià)值，尤其是重陽(yáng)菌更是被譽(yù)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(wú)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(yú)
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荷渣
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殺豬菜
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