Lichuan water shield refers to the water shield produced in the administrative area under the jurisdiction of Lichuan City, Hubei Province. Water shield is a precious aquatic vegetable, and its taste is smooth, worse than any other vegetable, which is a must.
Lichuan yam is also known as yam. There are three kinds of perennial twining rattan: green, white and red rattan. April-born seedlings have purple stems and green leaves, and the leaves have three tips, which are as smooth as white morning glory leaves. Flowering in May and June is spike-shaped and milky white. Pods are clustered, and all pods are synthesized by prism. They are empty, without nuts, and come in different sizes. Yellow skin and white meat can be used for reproduction. Cooking and eating are sweet and slippery, just like their roots.
Lichuan Tianchangping white radish is a specialty of Lichuan City, Enshi Tujia and Miao Autonomous Prefecture, Hubei Province. "Lichuan Tianshangping" ecological alpine vegetables are named after their special origin. The unique ecological environment and unique climatic conditions make white radish crisp, tender and sweet, with unique nutrition and quality. Lichuan Tianping Pingbai Radish was awarded the national geographical indication certification trademark.
Tianshangping has a tradition and custom of planting out-of-season vegetables since ancient times, which has been widely known since the 1970s. "Lichuan Tianshangping" ecological alpine vegetables are named after their special origin. The origin is between 1200- 1600 meters above sea level, with rolling mountains, deep gullies, over 52% forest coverage, good soil quality, subtropical continental monsoon climate, typical mountain climate, four distinct seasons, no intense heat in summer, little cold in winter, little fog, abundant rainfall, moist air, rainy and hot. The unique ecological environment and unique climatic conditions have created varieties including Chinese cabbage, white radish and Chinese cabbage.
Baiyangba in Lichuan produces a kind of spiced dried bean curd. This kind of dried bean curd is as thin as paper, as lemon in color, and has a distinctive fragrance. Its processing technology does not need salt, brine and gypsum. Grind soybean into tofu, pour it into a cube model, compress it, dry it with slow fire, and spray it with spices.