Stewed Chicken with Rock Fungus(岩耳煨土鸡): Stewed chicken with rock fungus is a renowned dish from Zhangjiajie’s Wulingyuan area. Rock fungus is a rare mountain delicacy that thrives on the sandstone cliffs of Wulingyuan Scenic Area. It is known for its health benefits, such as nourishing the lungs and detoxifying. To prepare this dish, rock fungus is simmered with free-range chicken. The chicken is first cooked slowly on low heat until tender, and then thicken the broth over high heat, allowing the rich flavors of both the chicken and rock fungus to meld together. The firm texture of the chicken, complemented by the light fragrance of the rock fungus, creates a nourishing, flavorful soup that is both healthy and beloved by locals, making it one of the must-try Zhangjiajie foods.

Tujia Blood Tofu(土家血豆腐): Tujia blood tofu is a traditional dish from the Tujia people of Zhangjiajie city, made from a mixture of tofu, pig blood, pork, Sichuan peppercorns, and chili peppers. The ingredients are combined into a paste, which is shaped into small balls and then smoked over a fire. Once smoked, the blood tofu exudes the soft fragrance of tofu while absorbing the spicy, tingling aroma of Sichuan peppercorns and chili. When you taste this Zhangjiajie traditional food, it delivers a uniquely spicy and savory flavor, with a delightful texture.

Zhangjiajie Cold Noodles(张家界凉面): A beloved local snack, Zhangjiajie cold noodles feature specially crafted, thin noodles that are firm with a satisfying chew. To prepare, the noodles are boiled to about 70-80% cooked, then quickly cooled in cold water. Once chilled, a vibrant mix of seasonings is added, including chili, Sichuan peppercorns, garlic, sesame oil, mountain pepper oil, and fresh green onions. The result is a refreshing and spicy dish, ideal for hot weather, with a signature sour and spicy kick that embodies the unique flavor profile ofZhangjiajie famous food.

Black Chicken and Gastrodia Elata Soup(乌鸡天麻汤): Black chicken and gastrodia elata soup is a traditional Zhangjiajie delicacy, made by simmering fresh black chicken with high-quality gastrodia elata and a blend of nourishing herbs like goji berries and angelica. The slow-cooking process allows the flavors to meld into a rich, savory broth with tender chicken. Known for its nutritional benefits, this soup is both delicious and restorative, making it a highly revered dish for health-conscious diners.

Zhangjiajie Tujia Steamed Pork(张家界土家扣肉): A signature dish of the Tujia ethnic group, Zhangjiajie Tujia steamed pork is a highlight of Zhangjiajie traditional food, using fresh pork belly, which is prepared through a multi-step cooking process that includes boiling, deep-frying, and steaming. The pork belly is sliced thin, boiled until tender, then deep-fried until the skin is crispy and golden brown. Finally, it’s steamed with special seasonings that infuse the meat with rich flavor. This famous food at Zhangjiajie is a juicy, melt-in-your-mouth dish that’s rich but not greasy, perfect for local celebrations and family gatherings.

Zhangjiajie Three Pot(张家界三下锅): A Tujia specialty, Zhangjiajie Three Pot Dish is a zhangjiajie famous food made by stewing a variety of meats and vegetables together. Common ingredients include pork belly, pig intestines, pig stomach, beef tripe, and trotter, often accompanied by some vegetables like radish and tofu. The dish comes in two styles: dry pot, which is intensely spicy with no broth, and soup pot, where the ingredients are simmered in a rich, flavorful broth. The preparation involves sautéing aromatics like ginger, garlic, and green onions in oil, adding dried chili peppers, bean paste, and Sichuan pepper oil to create a fragrant red oil, then stir-frying the meat and vegetables to absorb the seasonings. The final result is a satisfying dish with a variety of textures and bold flavors, a famous representation of Tujia cuisine of Zhangjiajie .

Zhangjiajie Sour Fried Fish(张家界酸酢鱼): A distinctive dish from the Tujia and Miao ethnic groups, Zhangjiajie sour fried fish is made from small, fresh fish that are marinated and deep-fried to create a unique sourness. The fish are cleaned, salted, coated in rice flour, and allowed to ferment slightly, which develops their natural tangy flavor. After marinating, they are deep-fried until crispy and golden. The fish is then stir-fried with sour chili peppers and other seasonings, soaking up the spicy and tangy flavors. The result is a visually appealing dish with crispy skin and tender meat, where the sour and spicy seasonings bring out the fresh, delicate flavor of the fish. This dish will give you a taste of Zhangjiajie famous food that can’t be missed.

Zhangjiajie Specialty Dagupi (Drum-Skin 张家界打鼓皮): A signature dish from Zhangjiajie, Dagupi features tender beef cut from between the ribs of the Xiangxi yellow cattle. The beef is known for its fresh, soft, and slightly crispy texture. Legend has it that the name comes from the method of preparation, where chefs repeatedly pound the edges of the beef or pork skin to make the meat firm and elastic, similar to a drum’s surface. To prepare, the beef is sliced into thin strips, blanched, and then stir-fried with garlic, ginger, Sichuan peppercorns, dried chili peppers, oyster sauce, chili paste, bean paste, and MSG. The dish is then simmered over low heat, resulting in a spicy, savory, and chewy beef dish that packs a punch and leaves a lasting impression. This famous dish is a local specialty that can be found in the Zhangjiajie food scene.

Tujia Steamed Pork with Rice Flour(土家粉蒸肉): A traditional dish from Zhangjiajie’s Tujia ethnic group, this dish features marinated pork belly coated in fermented bean curd, rice flour, and minced garlic. The marinated pork is spread over a bed of green beans and then steamed to perfection. The long steaming process makes the pork incredibly tender, absorbing the rich flavor of the fermented bean curd. The result is a succulent, melt-in-your-mouth pork dish with deep and juicy flavors, perfect for a hearty meal. This Zhangjiajie famous food shouldn’t be missed while you travel in Zhangjiajie.

Zhangjiajie Tujia Slag (He Zha 张家界合渣): Also known as “Lazy He Zha,” this simple yet beloved dish is a favorite in Zhangjiajie’s Tujia households. Made with soaked soybeans and vegetable shreds, the soybeans are ground into a mash and cooked with water. Chopped vegetables like leafy greens or radish tops are then added, along with a pinch of salt, and boiled together. He Zha has a light, refreshing taste, with the rich fragrance of beans and fresh vegetables. It’s a refreshing, everyday dish that highlights the wholesome flavors of local ingredients that make Zhangjiajie cuisine so unique, perfect for anyone seeking an authentic Zhangjiajie food experience.

Stir-fried Duck Foot Plate (Cryptotaenia Japonica 清炒鸭脚板): A unique dish from western Hunan, Stir-fried duck foot plate uses a wild herb found in Zhangjiajie. This herb is Cryptotaenia Japonica, and it’s leaves resemble a duck’s foot. To make the dish, the herb is stir-fried with garlic and dried chili peppers in hot oil, then seasoned with salt and cooked until tender. The result is a crisp and refreshing dish with a subtle herbal flavor, complemented by the mild spiciness of the garlic and chilies. It’s a perfect complement to any Zhangjiajie trip.

Braised “Baby Fish” (Giant Salamander 红烧娃娃鱼): Known locally as “baby fish,” the Giant Salamander (Andrias davidianus) is a rare amphibian, protected by law. This dish is a rare treat found in Zhangjiajie food culture, using farmed salamanders. To prepare, the salamander is chopped into chunks and sautéed with ginger. Cooking wine, chili powder, minced garlic, and other seasonings are then added, followed by a rich broth. The dish is simmered until the sauce thickens, then finished with chili segments and a touch of lard for added flavor. The tender meat of the salamander is fresh and delicate, with a distinctive, delicate flavor that makes this dish a rare culinary gem.

Mountain Kudzu Root and Pig Trotter Stew(山葛炖蹄花): Mountain Kudzu root, which thrives at altitudes above 1,200 meters, is a prized ingredient in Zhangjiajie due to the region’s unique environment. In this nourishing dish, pig trotters are blanched and then simmered with kudzu root, ginger, and green onions in a stew pot. The dish is brought to a boil and then simmered on low heat until the trotters are tender. Finally, it is seasoned with salt, white pepper, and garnished with green onions and goji berries. This prime example of Zhangjiajie food is a rich, savory broth with a subtle earthy fragrance from the kudzu root, making this a deliciously nourishing dish.

Salamander Soup with Braised Tofu(鲵汤焖豆腐): Salamander Soup with Braised Tofu is a unique dish from Zhangjiajie, featuring the spine bones of the Giant Salamander and hand-torn aged tofu. The dish is slowly simmered to allow the flavors to develop fully. The preparation begins by sautéing ginger slices in hot oil to release their aroma, followed by frying the salamander bones until dry. A rich broth is added, and the tofu is torn into chunks by hand and added to the pot. Seasoned with salt and other spices, the dish is simmered until fully cooked. Finally, green peas and goji berries are sprinkled on top for a finishing touch. The broth is golden and clear, offering a deep, rich taste, while the tofu absorbs the essence of the salamander soup, becoming silky and smooth. This dish is both nourishing and flavorful, offering a taste of the Zhangjiajie cuisine heritage.

Loach Drilled Tofu(泥鳅钻豆腐): Loach Drilled Tofu, also known as “Diao Chan Tofu,” is a distinctive Zhangjiajie food in Tujia ethnic, made with delicate tofu and fresh loach. To prepare, small blocks of tofu are arranged in a pot, and fresh loach is placed inside the tofu. Water is added and gently heated until the loach burrows into the tofu. A savory broth, along with salt, pepper and ginger is added to simmer the dish. Known for its unique cooking technique, this dish is characterized by its tender, delicate texture, and is both flavorful and packed with nutrients. It is the must-try dish in your Zhangjiajie tour.

Tianhua Fungus Braised Cured Beef(天花菌炖腊牛肉): Tianhua Fungus is a rare wild ingredient found in Zhangjiajie’s Four Du Ping Township, and it is highly prized by locals. Tianhua Fungus Braised Cured Beef is a regional delicacy. The preparation begins by blanching and slicing cured beef, then stir-frying it in hot oil with garlic, dried chilies, and Tianhua fungus. Mountain spring water is added, and the dish is simmered over low heat until the flavors meld. The earthy aroma of the wild Tianhua fungus combined with the rich cured beef creates a savory, full-bodied flavor that lingers on the palate, adding a flavorful dimension to any Zhangjiajie trip.

Yanbo Du Siniperca Chuatsi(岩泊渡鳜鱼): Yanbo Du, a picturesque area in Zhangjiajie city, is known for its crystal-clear waters and abundant fish. The local fish, known as Siniperca Chuatsi (or Guilin fish), is tender and sweet, with little to no fishy taste. To prepare, the fish is cleaned, cut, and pan-fried in hot oil until golden and crispy on both sides. Water is added, along with ginger slices, white vinegar, and white pepper, and the dish is brought to a boil before being simmered on low heat. Then, salt, green chilies, perilla leaves, and wild mountain pickled vegetables (Jiao’er) are added, and the dish is simmered for a few more minutes. The result is a dish with a crystal-clear broth, tender fish, and a delightful balance of sour and spicy flavors that is both nutritious and delicious.

Preserved Pork Braised with Pine Mushrooms(腊肉炖枞菌): Preserved Pork Braised with Pine Mushrooms is a representative dish of Zhangjiajie’s Tujia cuisine. Pine mushrooms, a rare and valuable wild fungus found in the region, are the specialties ingredient in Zhangjiajie cuisine. The preparation begins by cleaning and slicing the meat, which is then pan-fried to release its fat. Minced garlic and chili rings are sautéed in the same pan, and then the pine mushrooms are added and stir-fried. Seasonings such as cooking wine, sugar, and oyster sauce are incorporated, and the dish is finished with a bit of cornstarch water to thicken the sauce. The cured meat is rich and savory, while the pine mushrooms are tender and fresh. This dish combines the flavors of the wild mountains with a perfect balance of savory and refreshing elements, making it both flavorful and nourishing.