Steamed wuchang fish was named after being born in Liangzi Lake, Wuchang. The head is tall, the face is flat and the back is thick, it is rhombic, rich in fat, fragrant in meat, soup and rich in nutrition, which is a rare delicacy among freshwater fish. 1957, President Mao Zedong published the Course of Water Regulation. Swimming ",and in the poem" only drink Changsha water and eat Wuchang fish ",aroused people's interest in Wuchang fish. With the development of the times, the cooking technology of Wuchang fish has been continuously improved and perfected, from the traditional three methods of steaming, boiling and roasting to steaming, red oil, net and slippery. Among them, steamed wuchang fish of Wuchang Greater China Restaurant has a unique style and is often used as a banquet in this restaurant. Its characteristics are: smooth and tender taste, delicious flavor, well-known at home and abroad.
Mianyang three steaming Mianyang three steaming is a series of dishes with aquatic products, livestock and vegetables as the main raw materials, mainly steamed with flour, supplemented by various steaming methods (steaming, steaming). They are named after their origins in Mianyang. Mianyang Sanzheng has extensive materials and simple operation, which is suitable for mass production. It integrates thinness, rolling, rottenness and lightness, and integrates color, fragrance, taste and nourishment. Powder is fragrant, the meat is fat but not greasy, the fish is tender but not fishy, and the food is light but not lacking; Original flavor, no damage to nutrition, in line with modern health concepts.
The traditional food in Huangpi County, Sanhe, Huangpi has a history of hundreds of years, which is widely spread, with a variety of dishes and different flavor names. The so-called "three in one" is a combination of fish balls, meatballs and patties. Three kinds of fish are cooked together, and one dish is diverse. This kind of fish tastes delicious and has a unique style.
Fried bacon with red cabbage moss is purple in color, full in stem and crisp and tender in quality. Listed around the Spring Festival every year, Hongshan in Wuchang has the best quality. This was handed down as a tribute in ancient times. Stir-fried red cabbage moss alone, the taste is fresh, fragrant and crisp, supplemented by bacon slices and ginger rice, stir-fried with sesame oil, the taste is better. Together with Wuchang fish, it is two famous dishes in Hubei.
The eels in Jingzhou and Shashi have a history of more than 200 years and are well known. About 200g live eel is selected, cleaned and boneless, cut into eel strips two inches long and one quarter wide, put into a bowl, rub with a little salt for a few times, mix with water and bean powder, fry for three times at different temperatures, and add soy sauce, sugar, Jiang Mo, garlic and chopped green onion. Thicken with thin wet starch. It is characterized by golden and transparent color, crisp outside and tender inside, sweet and sour and refreshing, and mellow taste.
Steamed catfish with powder: firstly, clean catfish, cut into long sections, and then cut into pieces. After cutting, add onion and ginger, mash them with a knife, marinate them with cooking wine, salt, soy sauce, chicken essence and pepper for two hours, take out onion and ginger, then add fried rice noodles and mix well; Then take a big bowl, put the fish pieces mixed with fried rice noodles into the bowl neatly, arrange them in three rows, first put them in the middle row at the bottom of the bowl, then put them on both sides of the back row, pour in sesame oil, then put them in a cage and steam them with strong fire for about three quarters of an hour. When the rice noodles are ripe, take them out and pick them up, and then buckle them on the plate.
Braised wild duck
Honghu Wild Duck is famous for its big head, fat meat and delicious taste. Braised mallard duck is better as raw material. Cut the whole duck into 40 small pieces, put it in a pot to fry the blood, take it out and put it in another pot, and add ginger, garlic, soy sauce, refined salt and so on. Stew the duck with clear water until it is 80% cooked, add sugar until it can be pumped, take out of the pan and sprinkle with chopped green onion and pepper. This dish is Huang Liang in color, exquisite in cooking and cooking, tender and crisp in meat, fresh, sweet and delicious.
Fried shrimp cake is a traditional dish in Hubei. Hubei, known as the "province of thousands of lakes", is rich in lake shrimps, which are blue and white in color, thin in shell, tender in meat and delicious in dishes. Shrimp cakes are made by chopping shelled shrimp into paste, adding ingredients and frying into round cakes. Meat is white, fur is golden, and it tastes extremely delicious.
Thousands of pieces of meat are mainly pork belly, and the knife work is fine. There are more than 80 pieces of meat per catty, and the length of the pieces is 1-5 inches. Sliced meat is as thin as a thousand layers of skin, hence the name "thousand pieces of meat", which is a famous dish in Jiangling, Jingzhou. The condiments are golden sauce, red square, lobster sauce, pepper, onion and ginger slices, which are boiled, fried and pre-steamed, and then steamed thoroughly when eaten. Thousands of pieces of meat are soft, waxy, mellow and delicious, which is unique in steamed meat.
Braised Jiugong Stone Chicken Tongshan County Jiugong Mountain is one of the summer resorts in Hubei Province. Among the mossy rocks, there is a kind of stone chicken (frog), each weighing about 250 grams, with tender and plump meat. Stew the chicken leg of Jiugong stone pot with tender meat, with seasonings such as onion, ginger and broth, and simmer until crisp and rotten. Add monosodium glutamate, pepper, sugar and starch to thicken and serve. Serve with wine and food.
Wanshou Decoction, also known as He Jiong Yannian Decoction, is a kind of soup made of nail fish and chicken, which has high nutritional value. The name of the dish is auspicious, which is suitable for celebrations and birthday banquets. The turtle and hen produced in Jingmen are processed, chopped into 3cm cubes, stir-fried with lard, poured into casserole or crock, and simmered with strong fire until the soup is milky white. When the meat is eight-cooked, remove the pot from the fire, cool it, and simmer it over medium heat until it is crisp and rotten, and serve. This dish is characterized by Huang Liang noodle soup, milky white soup, sweet and fresh soup, which will remain fragrant after eating.
Dongpo braised pork
Hubei traditional famous dishes. According to legend, Su Shi (No.. Dongpo), a writer in the Northern Song Dynasty, wrote when he lived in Huangzhou. It is characterized by the fusion of soup and meat, and the meat is crisp and rotten like tofu. It tastes fat but not greasy and has a unique flavor. In order to commemorate this great poet, later generations named it "Dongpo Meat" and added two condiments, winter bamboo shoots and spinach, meaning "Dongpo".
It seems that everyone wants to eat it. What are the famous dishes that everyone likes to eat in Hubei?
First, past lives, Hubei cuisine
Catering belongs to the category of regional culture and is influenced by climate, products, humanities and customs.
"Bighead carp eats the head, herring eats the tail, bream eats the edge, likes the head to eat seeds, carp eats the skin, and mandarin fish eats flowers."
Hubei is a province with thousands of lakes, rich in aquatic resources, such as fish, shrimp, crab and lotus root.
In the past, hubei cuisine was famous for its great flavor, large quantity and big oil.
At present, Hubei cuisine is original, full of flavor, pure, salty and slightly spicy, and its cooking techniques are fully developed, such as steaming, stewing, roasting and frying.
Animal raw materials and aquatic raw materials: Huangpi Sanxian, Farewell My Concubine.
Animal raw materials and five-grain bean products: pearl balls and three fresh bean skins.
(The center is Lu Yongliang, the master of Hubei cuisine)
20 12 World Chef King Competition (Jiangyin Huaxi) won the domestic team championship.
Chu Yun, 6 cold dishes and 3 hot dishes, 1 Tangxiling Orange Ode, 1 Dim Sum Millennium Ginseng.
It embodies the modern characteristics of ordinary material selection, fine production, aquatic products, fish and vegetables, rich knife work and diverse techniques.
Wuhan's famous dishes include Wuchang fish, red cabbage moss, ribs lotus root soup fish, Hubei fish, short steamed rice, Cai Dian Sanyuan, beef, Baiquan farm food, Jinkou roasted meat and so on.
Snacks include Regan Noodles, bean skin, paste wine, and noodle nests, as well as roasted plums with heavy oil, assorted tofu, paste rice noodles, Tan Yanji jiaozi, steamed black beans, dried lotus roots, four seasons fragrant soup packets, steamed buns (with unique flavor and Dehua), glutinous rice chicken, rice cakes, and crisp dumplings.
Second, it must be said "premature".
Wuhan dry noodles
Noodles are cut with alkaline water. First, the noodles should be cooked until half cooked, then sprinkled with sesame oil and mixed well, and let it cool. When serving, sieve a handful of noodles with a bamboo stick, roll them in boiling water for three times, put them in a bowl, and sprinkle with soy sauce, sesame oil, sesame sauce, diced carrots, diced kohlrabi, monosodium glutamate, salt water and chopped green onion.
skin of tofu
Bean skin is made of shelled mung beans. The skin of bean skin must be refined rice slurry, eggs must be native eggs, and rice must be glutinous rice produced in Hunan. The three fresh beans of bean skin must be fresh meat, fresh mushrooms and fresh bamboo shoots, which are square and thin, golden in color and delicious.
Paste rice wine
Boil water in a pot, stick sticky rice strips with paste on the side of the pot, or directly throw sticky rice strips with paste into boiling water, boil, turn off the water, add rice wine and sweet-scented osmanthus sugar, and keep warm after opening. Xiangnuo is sweet and spicy.
Mianwo
The traditional noodle nest only exists in an immature era. Use soybean rice slurry, put it in a spoon, sprinkle with black sesame seeds, put it in a 60% hot oil pan, fry it after molding, turn it over and soak it in the middle.
There is also the best little red shrimp, half rotten and mixed with pulp, which is extremely delicious.
Third, I have to say Wuchang fish.
Wuchang fish is tender, delicious and rich in fat. It needs to be steamed, braised in brown sauce and braised in oil, especially steamed, so "steamed wuchang fish" is known as "the first dish in Chutian".
Steamed Wuchang Fish
800g (about 1.5kg and a half) Wuchang fish was cut into pieces, washed, cut into bluegrass or willow knives, and slightly deodorized in boiling water.
Pickled salt, cooking wine, onion, ginger, etc. 5 minutes, arrange the fish with ginger slices, mushrooms slices, winter bamboo shoots slices and diced meat, steam in a cage for 15 minutes, sprinkle with a little sesame oil and pepper, and serve with shredded ginger, balsamic vinegar and seasoning dishes.
Wuchang fish is a kind of bream in Liangzi Lake. Fankou is the outlet of Liangzi Lake to the Yangtze River, so the large-scale bream here is the most famous.
The main characteristics of Megalobrama amblycephala are: the snout is blunt and round, the mouth is slightly wider, and the curvature of upper and lower jaws is small; The head is generally slightly shorter; The lowest height of the tail handle is always greater than the length; The middle cavity of fat is the largest part; 13 half thorn; The body cavity is all gray and black.
Cultural and historical background of Wuchang fish
Sun Hao, the last emperor, wanted to move the capital to Wuchang again, but Wu's nobles didn't want to be too far away from home. Lu Kai, the left prime minister, quoted a folk song "It is better to eat Wuchang fish than to drink Jianye water". This shows from another side that Wuchang fish has been appreciated by people for its delicious taste during the Three Kingdoms period of 1700 years.
The most famous poem "Water turns around and swims" is Chairman Mao's famous sentence "Only drink Changsha water and eat Wuchang fish" in the 1950s. It also made Wuchang fish famous all over the world.
Fourth, the cooking techniques commonly used in Hubei
evaporate
Steamed vegetables are thin boiled, steamed eel with powder, beef chrysanthemum. Mianyang Sanzheng and Dwarf Sanzheng, which were first heard, are now steamed in Wuhan. Regardless of the current dry steaming, steam steaming or powder steaming, the steamed dishes just give off a fresh smell of steam. In the steaming process, you can't directly see the minute-by-minute state of the cooking process, so it will test the chef's cooking skills. Generally, it is called putting the dishes into the steamer after getting angry. The most representative steamed vegetables are steamed wuchang fish and Mianyang.
Cook with slow fire
Guangzhou people love to make soup, while Hubei people love to simmer soup, which is different from Cantonese clear soup. Hubei simmer soup is characterized by strong flavor, fire, slow fire, milky color, oily but not greasy, local chicken soup, old duck soup, lotus root ribs soup, kelp hoof flower soup, radish tile dog soup and so on.
burn
Braised fish pieces, Dongpo meat and braised wild ducks are rich in color, rich in fragrance, juicy and thick in soup, and the taste permeates into the food-eating materials, satisfying people's mouth-watering appetite from the aspects of vision, smell and taste, and embodying a strong personality.
deep-fry
Stir-frying is the most basic and commonly used cooking technique, which conforms to the popular and refreshing temper of Hubei people. A variety of ingredients are fried together, which not only retains the original flavor, but also blends a variety of flavors and nutrients, such as Hongshan Caitai fried bacon, shredded pork and bean eggplant. ...
Five, one dish, one soup and a little heart
Hongshan caitai
This is red cabbage moss. At the end of winter and the beginning of spring every year, the official famous Hongshan cauliflower is picked and listed, especially during the Spring Festival, Hongshan cauliflower has become an indispensable flavor dish on people's table.
Red cabbage moss is widely grown in the Yangtze River valley in China, especially in Jianghan Plain. Growing this vegetable requires fertile soil and low temperature. The red cabbage moss is slim and graceful, the yellow flowers are bright, the stems are fat and the leaves are tender, the dishes are fried on the table, the dishes are clean and delicious, and their crisp taste is mellow, which is the best.
Baotong Temple Caitai
The Chinese cabbage in this area tastes particularly good. Experts call it "the only famous edible vegetable in China". How to define the scope, taking the bell of Baotong Temple as the scope, the cauliflower produced here is authentic!
Three miles out of the city will change color, and other species will also grow.
Hongshan caitai
It has a long history. As a precious vegetable, it has been loved by people for thousands of years. It was named "Jindian Jade Cuisine" by the royal family and listed as a tribute. It is a special product that Hubei paid tribute to the emperor in past dynasties. Empress Dowager Cixi of Qing Dynasty loved this product fondly and often sent people to Wuchang to buy it. Scholars, dignitaries, and powerful literati of past dynasties often go to Wuchang, hoping to eat Hongshan cauliflower. Su Dongpo, a gluttonous man, came to Wuchang three times to eat Hongshan cauliflower, and stayed for the last time. Finally, I was full and left comfortably. Later, Li left a laughing stock with Zhang Qun.
Hongshan cauliflower has been eaten in many ways since ancient times. Fried bacon with red cabbage moss is a famous and unique traditional seasonal dish in ancient and modern times, and it is a famous dish in China.
lotus root and rip soup
What to simmer first? Simmer is a cooking method in which the fried or blanched raw materials are put into a pottery vessel, and seasonings such as onion, ginger, wine and soup are added, which are boiled with strong fire and then cooked with low fire for a long time. Features: the soup is thick and white, and the taste is mellow.
This soup is not a big dish in Hubei, but it is a household name in Jiangcheng, and everyone loves it.
But in winter, every household does not use lotus root to cook ribs soup. Ribs can be straight or horizontal, as long as they are fresh, and lotus root is the most important.
Hubei, a province of thousands of lakes, lotus roots are produced in lakes, and there is a famous saying that "mud and sand are everywhere".
The following is the first couplet of a couplet, "Lotus Leaf and Lotus Root", seeking the right one.
Lotus root, white lotus root.
The lotus root used for simmering soup is commonly known as wild lotus root, and the nine-hole lotus root is an authentic moon lake lotus root.
Hanyang Yuehu lotus root is the best, and there are Lotus Lake lotus root and rising star Qingling lotus root, which are divided into early, middle and late maturity.
Early maturity, the famous Jiayu fried in June, tender and sweet, suitable for cooking and sugar stains, listed in July.
Medium-rare, Hunan paozi, pig tail, crisp outside and sweet inside, can be eaten raw. Listed at the end of August.
Late maturity, well-known mainland lotus root, hairy knot, older quality, more starch, easy to rot, from early September to February of the following year.
This lotus root stew soup is pure in color, sweet in taste, delicious in powder and rich in nutrition, and is especially popular with the elderly and children.
Braised ribs with lotus root
Wash the ribs, cut them into several sections, stir-fry them in oil in an iron pan, and add salt, cooking wine, ginger, etc. Put it in a casserole, add enough water, boil it with strong fire, and then simmer it with slow fire.
After about 1 hour, add lotus root pieces (big horn pieces), then boil them with strong fire and simmer them with slow fire. You can eat it when it's rotten. You can add chopped green onion and Jiang Mo monosodium glutamate pepper, the taste will be more delicious. Avoid iron to avoid discoloration of soup.
Lu duck neck
Duck neck is a halogen product, which is popular all over the country and famous overseas. It is already a good gift for Hubei people and a must-have specialty for foreign tourists.
Jason Wu duck neck was born in Jason Wu Road, Hankou, with many similar brands. It is considered as the "first Jason Wu" with more authentic taste.
Another famous one is Zhou Heiya, which is slightly darker in color and sweet in taste.
Speaking of China and Hubei, it is really a good place to live. There are mountains, water and endless food. Like hubei cuisine, it is quite famous all over the country. Pearl meatballs, which Hubei people love to eat, are a special dish in Hubei. Steamed with salted egg yolk, glutinous rice and minced pork, and served with various seasonings such as cooking wine. The meatballs are quite delicious.
There is also the lack of delicious fish and seafood, such as local fried Ciba fish, steamed wuchang fish, steamed fish with rice noodles, braised shrimps, braised fish lips, chopped pepper fish heads, homemade Hubei preserved fish, fish cakes, fat beef warmers, chrysanthemum fish and roe tofu. They are all delicious fish.
Of course, there are many other delicious dishes in Hubei, such as Huang Po Sanxian Meat Pie, Songzi Chicken, Lotus Root Rib Soup, Yuanbao Meat, Steamed Chicken Wings with Potatoes, Fried Eggs with Green Pepper with Kongming Cabbage, Fried Duck Intestines with Double Peppers, Steamed Meat with Pea and Peanut Powder, Crock Chicken Soup, Home-made Miscellaneous Pepper, Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork, Steamed Fish Cake and Xiangyang Toilet Bag.
As we all know, the food culture in China has a long history, and the food culture in every place in China has its own unique side. Here, I would like to introduce "the characteristics of hubei cuisine" to you. I believe many people have eaten hubei cuisine, but if you can describe its characteristics in such detail, it is estimated that not many people will say it. Come and have a look with me.
First, the characteristics of hubei cuisine
1, ordinary material selection, fine production.
Fish, meat and seasonal vegetables are the main ingredients, and rice is the auxiliary material, forming fish-meat combination, fish-meat combination and meat-vegetable combination. For example, Mianyang Sanzheng, Jingsha Fish Cake, Jiangling Zhang Qian Meat, Huangpi Sanhe, these representative dishes with Hubei flavor are all made of fish and so on. However, due to the unique and novel concept, exquisite workmanship, soft dishes and delicious and mellow soup.
2. Aquatic products, fish and vegetables.
Hubei has been known as a province of thousands of lakes and a land of plenty since ancient times. Here is rich in all kinds of freshwater fish and aquatic products, many of which are unique to Hubei. Like the squid growing in the Yangtze River and the freshwater fish growing in Qingjiang River, a tributary of the Yangtze River, the meat is spiny and tender, all of which are top-grade aquatic products. Braised fish, steamed fish, steamed rice noodles and rinsed vegetables are all suitable. Wuchang fish with a long history is famous at home and abroad.
3. Do all kinds of "rounders" skillfully
Perhaps it is because they are located in the Central Plains, living in the east, west, north and south, looking around and seeing things with round eyes. Hubei locals like to eat "dumplings" very much. Both folk people and professional chefs have mastered many methods of making "jiaozi". Meatballs, fish balls, shrimp balls ... There are dozens of "meatballs" dishes, which can be described as a circle of flavors.
Second, several representative dishes
1, hot and sour lotus root
2. chilli shrimp balls
Summer dishes can be eaten from May, and July and August are the best. At this time, the shrimp meat is extremely full, full of teeth, and with a lot of spicy taste, you can eat a plate unconsciously.
3. steamed wuchang fish
Megalobrama amblycephala produced in Liangzi Lake, Sun Yicheng County is steamed with various seasonings. The fish is tender and the soup is delicious. Chairman Mao tasted this dish many times in Wuhan, and wrote down the famous sentence "Only drink Changsha water and eat Wuchang fish", which made "steamed wuchang fish" famous at home and abroad and became the main famous dish in Wuhan. One of the specialties of Hubei restaurant in Guangzhou is "steamed wuchang fish".
Seeing this, I believe everyone should, like me, praise the "characteristics of hubei cuisine". Hubei cuisine is also one of the top ten cuisines in China, and its practice is not so abstruse. Everyone can try it. Of course, there are many delicious snacks in Hubei. Friends who like to travel must not forget to taste Hubei on the tip of their tongue.
Hubei Province, located in the middle reaches of the Yangtze River, is known as the thoroughfare of nine provinces, especially the province of thousands of lakes. A province with thousands of lakes, aquatic rice will be more abundant, and the food culture with developed transportation will be more open and inclusive. Then it evolved into Hubei cuisine with various flavors of Hunan, Sichuan, Hubei and Jiangxi. Hubei cuisine focuses on steaming, stewing, frying, burning and frying, paying attention to freshness, tenderness, softness, smoothness and coolness, paying attention to true colors, and cooking with local specialties, which makes many wanderers reluctant to part with the taste of their hometown no matter where they are. But what are the famous dishes in Hubei? This will vary from person to person. As the saying goes, there are a hundred Harry Potter in the eyes of a hundred people, and everyone will have a famous dish of their own in their hearts. For example, Hongshan Bacon Fried Moss, ribs lotus root soup, Tangxun Lake Fish Circle, Mianyang Three Steamed Peacock Wuchang Fish, Yingshan Sliced Meat, Jingmen Fish Cake, Jingsha Vegetable Fish, Pearl Rice Circle and so on are all well-known. What I admire most is the little-known preserved bean paste silk and the famous ribs lotus root soup.
In my memory, the shredded bacon bean paste made by my mother, in which the soft and glutinous bean paste combines the fragrance of garlic with the unique and mellow bacon, is delicious in the world and has an endless aftertaste. You must choose dried mung beans to paste bean shreds, because such bean shreds are relatively strong and not easy to paste the pot. 1 First of all, the dried bean shreds can be soaked in cold water for 20 minutes (this is easier to cook), the bacon is sliced, and the garlic is cut and washed (vegetables can also be substituted).
2 Add bacon and garlic to stir-fry until fragrant, then add cold water to the pot and pour the shredded beans directly. Water can't pass through broken beans (dry broken beans are very absorbent)
Add salt, soy sauce and pepper to taste when it is almost cooked, and you can eat it when the shredded beans are cooked (the shredded beans must not be cooked too dry, otherwise it will become a pot of dry paste in a few minutes).
Ribs lotus root soup's practice: 1 Prepare large-section lotus root cutting hob for simmering soup.
Wash the ribs with cold water.
Put oil and ginger in the pot, and then put the blanched ribs together for dry frying.
4 add water to the fried ribs, put them in a crock, and open the fire. Then simmer the cut lotus root pieces for about an hour on medium heat, and a pot of delicious ribs lotus root soup will be successful.
Hongshan caitai
Pearl Zi Yuan
Jingmen fish cake
Peacock Wuchang fish sheep Sanzheng
Speaking of Hubei, I can't help thinking that she is near the lake and the river. Hubei cuisine, like Hubei, was born in thousands of rivers and lakes. He is good at steaming, stewing and frying, and cooking all kinds of delicious food in soup and water. It also combines the delicacies of the north and the south, with moderate salty and sweet taste and suitable sour and spicy taste. So what are the famous dishes in this province of thousands of lakes?
1, steamed wuchang fish
"Only drink Yangtze River water and eat Wuchang fish", when it comes to Hubei cuisine, steamed wuchang fish is the first to bear the brunt. Wuchang fish is tall, with a flat face and a thick back. It is diamond-shaped, rich in fat, delicious in meat, fragrant in soup and rich in nutrition. It is a rare delicacy among freshwater fish. In order to keep this dish intact, it needs to be steamed before eating.
2. Mianyang Three Certificates
Mianyang has been replaced by the place name "Xiantao" since the 1980s and disappeared from the administrative map. Mianyang Sanzheng, as a bright pearl in Hubei cuisine, carries the wisdom of Mianyang people and will remain on the dining table of every household forever. The so-called "three steaming" refers to steaming livestock and poultry, steaming aquatic products and steaming vegetables. As for the specific steaming methods, there are more than nine kinds of steaming methods, such as powder steaming, soup steaming, steaming, cannon steaming, buckle steaming, brewing steaming, package steaming, sealed steaming, pattern steaming and dry steaming.
3. Fried bacon with red cabbage moss
Red cabbage moss, also known as purple cabbage moss, is best produced in Hongshan, Wuhan. It is said that Li, the great president born in Hubei, eats red cabbage moss every meal. It was once named "Jindianyu Cuisine", the same as Wuchang Fish. The main raw materials are bacon, red cabbage moss, garlic sprouts and so on. Stir-fry until the aroma of pepper overflows, then add garlic seedlings and stir-fry until cooked.
4. ribs lotus root soup
Hubei people love soup, and there is a saying that "no soup, no table". So in Hubei, which is rich in lotus root, lotus root soup naturally becomes the "hometown taste" in Hubei people's minds. Simmer gently until the meat is rotten and boneless, and the lotus root slices taste waxy and crisp. The best soup is sweet and fragrant, and you can't help but sigh that the partner of lotus root fragrance and meat fragrance is a perfect match.
5. Huang Bei Sanhe
There is a proverb in Huang Bei that "you can't have both". On holidays, weddings and birthdays, "Huangpi Sanhe" is the finale. "Huangpi Sanhe", also known as "Huangpi Sanxian", consists of fish balls, meatballs and meat patties, and its production process is complicated. Fish balls are usually made of fresh grass carp, meatballs are usually chopped into stuffing with pork leg meat, and patties are made of the same materials as meatballs, but the process is more complicated. These three dishes are a hodgepodge. The meat is fishy, the fish is fragrant, and the color, smell and taste are all good.
In fact, there are many famous dishes in Hubei. I just said a few things. Welcome to Hubei for a taste!
Although hubei cuisine does not occupy a place among the eight major Chinese cuisines, it does not affect its long history.
Hubei has been known as "the province of thousands of lakes" since ancient times, with dense river networks and lush forests, which provide a dazzling array of ingredients for local people's dining tables. This place has a vast territory, although it belongs to the source of Hubei cuisine, but it is divided into four schools: Jingnan, Xiangyun, Ezhou and Hanyuan, and famous dishes are also readily available.
I. steamed wuchang fish
A classic saying "only drink Yangtze River water, don't eat Wuchang fish" makes Wuchang fish famous all over the world, becoming one of the representative foods in Hubei in the eyes of foreigners, and it is also the name it can afford.
Hubei people are good at cooking fresh water, fresh water river and Wuchang fish, and their unique meat quality is tight, smooth and tender. Onion, stew and pan-fried have their own flavors, and the most classic is steaming, which preserves the freshness of fish to the maximum extent.
Second, burn three in one.
The three ingredients of this dish are fish balls, patties and meatballs. Fish balls are made of fish. The main ingredients of meat patties and meatballs are diced meat and minced fish, which are combined into one. The finished products are fried with vegetarian dishes such as black fungus and magnolia slices, which are tender and smooth.
Third, Mianyang Sanzheng
Mianyang Sanzheng is a representative dish of Chinese and Korean noodle school in Hubei cuisine. Mianyang people love steamed vegetables very much, and there has always been a local eating custom of "steaming without vegetables".
Many people have heard of the name of "Three Steams" in Mianyang, but what is this "Three Steams"? But it's not clear. Some people think that the three steaming should be steamed pearl balls, steamed white balls and steamed meat with powder; Others think it should be steamed herring, steamed pork and steamed vegetables.
In fact, "Mianyang Three Steams" does not refer to specific ingredients, but refers to steamed livestock, steamed aquatic products and steamed vegetables.
Hubei cuisine is hubei cuisine, mainly aquatic products, mainly fish. Good at cooking fresh freshwater fish, focusing on "taste" and stressing freshness, tenderness, softness, smoothness and coolness!
When I mentioned that Hubei cuisine ranked first, I naturally thought of Chairman Mao's famous phrase "only drink Changsha water and eat Wuchang fish", which made Wuchang fish famous! Wuchang fish was praised by great men. I believe that friends who travel to Hubei will definitely order a steamed wuchang fish to taste!
Mianyang's three-steamed and powder-steamed vegetables are unique in hubei cuisine. The so-called three steaming means steaming livestock, aquatic products and vegetables. There must be a steamed meat in the three steaming. I like to steam vegetables with rice, probably because Hubei is a land of fish and rice, and the fragrance of rice brings out the fragrance of meat and the sweetness of vegetables. This is the characteristic of steamed vegetables with powder!
Ribs lotus root soup, lotus root is widely planted in Hubei, and the lotus root in Hubei is especially sweet. Stir-fried lotus root slices, hot and sour diced lotus root, steamed lotus root slices and stir-fried lotus root clips are all common dishes on the table of Hubei people! Of course, there is ribs lotus root soup that can be seen all year round, which is characterized by rotten meat and fresh soup!
Fried bacon with red cabbage moss. Every spring festival, you can see the figure of red cabbage moss, which is purple in color, plump in stem and crisp in quality. Red cabbage moss is fried independently, which tastes delicious and crisp, supplemented by bacon slices and ginger rice, and stir-fried with sesame oil, which makes the taste better. And Wuchang fish are two famous dishes in Hubei!
Eel, this dish is golden in color and delicious. It is a favorite dish of many Hubei people!
Besides the above, famous dishes with Hubei flavor include braised pheasant, fried shrimp cake, Dongpo meat, pearl meatballs, braised Jiugong stone pot chicken, fish balls with orange peel, Hubei fish stall, fish stall, Regan Noodles, three fresh bean skins, Dongpo cake, noodle nest and so on!
The four major cuisines recognized by the whole country, and then the eight major cuisines are far-fetched, and the top ten cuisines will be a bit overwhelming. Let's say there are 34 major cuisines in China, one in each province. Now the scores of cuisines are exaggerated. Hubei cuisine is called Hubei cuisine for short, so there is no need to compete for the top eight, and it has its own characteristics. Hubei cuisine has a long history, which originated from Chu State and has a history of nearly 2,500 years. It is the oldest cuisine in China, also known as Shandong cuisine. Hubei cuisine is mainly engaged in the processing of aquatic products, especially the level of freshwater fish ranks first in the country.
Hubei cuisine contains five flavors.
1, Jingsha flavor. The area is mainly distributed in Jingzhou, Jingmen, Xiantao, Tianmen and Qianjiang. Jingsha flavor is the origin of hubei cuisine. Representative dishes: Jingsha fish cake, Zhongxiang Panlong dish, anglerfish, Qianjiang prawn, Gongan beef, beef fish, Guokui, Mianyang Sanzheng and so on.
2, Wuhan flavor. Mainly distributed in Wuhan and its surrounding areas. Wuhan flavor is the most prosperous flavor in Hubei cuisine today. Representative dishes: steamed wuchang fish, Braised Wuchang Fish, Squirrel Fish, Chrysanthemum Fish, Huangpi Sanhe, Wang Ji Chicken Soup, Shuiyue Fish Yuan, Five-color Fish Yuan, Orange Flower Fish Yuan, Xiaozhang Grilled Fish, Hongshan Caitai, Yunmeng Fish Noodles, Duck Neck and Duck Head, Zhou Heiya, etc. There are many snacks, such as Regan Noodles, paste noodles, soup packets, glutinous rice and bean skin. .
3. Southeast Hubei flavor. Mainly distributed in Huanggang, Ezhou and Huangshi areas. Representative dishes: Ezhou's gold covered with silver, Huangzhou Dongpo meat, Huangshi Port cake, etc.
4. Southwest Hubei flavor. Mainly distributed in Yichang and Enshi areas. With Tujia flavor. Representative dishes: meat, blood tofu, Tujia bacon, etc.
5, the fragrance is rich. Mainly distributed in Xiangyang and Shiyan areas. The only northern cuisine in Hubei cuisine is mainly beef and mutton. Representative dishes: Yicheng prawn, plate rice, mixed meat, Xiangyang beef offal noodles, clear soup, yellow wine, Xiangyang thin knife cutting, Shiyan Sandao soup, Sandao powder, Yunxian sour noodles and Zaoyangwan sour noodles.
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