1, General Crossing the Bridge: Also known as two meals of cuttlefish, it is cooked with cuttlefish, egg white, Flos Magnoliae slices soaked in water, black fungus, chicken soup and various seasonings. The fish fillets of this dish are fresh and tender, the intestines are fragrant and soft, the soup is thick and fresh, the taste is delicious and the nutrition is rich. It can be used as wine or as an accompaniment.
2. Step on bean cakes: At the end of each year, stepping on bean cakes has become a must for every household, just like making new year's goods. First, rice, mung beans, soybeans, etc. Must be soaked in water according to a certain proportion, and then mixed together and ground into slurry. Spoon the pulp into a pancake the size of a sieve in a pot. After the cake is made, it will be folded into creases about an inch wide, then evenly cut with a spoon, and the cut creases will be shaken on a dustpan or rolling table to dry, thus making the bean cake.
3. Peach Blossom Fish with Chicken Mud: Wash the Peach Blossom Fish, put it in a bowl, mix well with salt and onion Jiang Shui, and marinate for later use. Remove fascia from chicken breast, wash fish, chop into minced meat, put into a bowl, add two egg whites, onion ginger juice, monosodium glutamate and bean powder, stir vigorously, then put them into two small bowls respectively, put two egg yolks into one of the small bowls, and stir evenly to make two-color minced chicken and fish. Heat the wok, add chicken soup, and when the wok is about to boil, squeeze two colors of minced chicken and minced fish on the pickled peach blossom fish, blanch them in a water pot for about five minutes, adjust the taste with refined salt and monosodium glutamate, then add mung bean sprouts, pour in melted lard, and put them into a bowl. After the chicken paste and peach blossom fish are cooked, they look like peach blossoms floating on the noodle soup. Chicken and fish are fresh and tender, and the soup is fresh and fragrant.
4. Dangyang Guo Chang Chicken: named after Guo Chang Forest Farm, Herong Town, dangyang city City, Hubei Province. Guo Chang hotpot chicken is fried with Dangyang chicken and soy sauce. Heat and sauce are the key points. It tastes spicy and delicious, and its color is bright and ruddy. The chicken is crisp, rotten, fresh and tender, tender and smooth in taste, oily but not greasy, moderately spicy, mellow and long in aftertaste. Besides chicken, Guo Chang chicken soup is also a must. Pour the thick soup on the surface of the rice and stir well. Every crystal is covered with sauce color. The soup is delicious, and the delicious rice tofu is irresistible.
5. Dingding Cake: Dingding Cake is a traditional snack in Yichang, and it is also delicious in Yichang people's memory. Dingding cake, as its name implies, is a snack made with a special mold. The bottom is filled with rice flour and the top is covered with brown sugar. After steaming, cover the mold. The secret of delicious food is that there is no additive, but it is original flavor, ground rice flour and healthy brown sugar. Although the materials are simple, they are steamed together.
6. Tujia Steamed Meat: Tujia Steamed Meat is a special snack in Changyang, Hubei. Every month, most Tujia people kill pigs. The most attractive thing is that every family has to cook steamed meat after killing pigs. Tujia steamed meat belongs to Hubei cuisine. Is prepared from corn flour, fresh meat, pumpkin, potato and fried pepper.