There are so many famous dishes in Hubei. I will only introduce a few that I personally like here. Steamed Wuchang fish
Named after it is produced in Liangzi Lake, Wuchang. The head is small and the body is high, the face is flat and the back is thick, diamond-shaped, rich in fat, delicious meat, fragrant soup and rich in nutrients. It can be called a delicacy among freshwater fish. In 1957, Chairman Mao Zedong published "Shui Tiao Ge Tou. Swimming". In the poem, "I only drink Changsha water and eat Wuchang fish", which aroused people's interest in Wuchang fish. With the development of the times, the cooking technology of Wuchang fish has been continuously improved and improved, from the traditional three methods of steaming, boiling and broiling to steaming, stewing in oil, netting, simmering and other methods, especially Wuchang Greater China The restaurant's steamed Wuchang fish is unique and often served as a main dish in the restaurant's banquets. Its characteristics are: smooth and tender taste, fragrant and delicious, and is well-known at home and abroad. Mianyang Three Steamed Rice Balls
Mianyang Three Steamed Rice Balls are made with aquatic products, poultry, and vegetables as the main raw materials, steaming with rice flour as the main technique, and using a variety of steaming techniques (steaming, steaming). A series of dishes named after their origin in Mianyang. Mianyang Three Steaming uses a wide range of materials and is easy to operate, making it suitable for mass production; it integrates thinning, rolling, rotten and light, and integrates color, aroma, taste and nourishment. The powdery aroma is tangy, the meat is fat but not greasy, the fish is tender but not fishy, ??and the vegetables are light but not too rich; they are authentic, without compromising nutrition, and are in line with modern health care concepts. Huangpi Sanhe
The traditional cuisine of Huangpi County has a history of hundreds of years. It is widely spread because of its diverse dishes and different flavor names. The so-called "Sanhe" is named after the three dishes of fish balls, meatballs and meat cakes combined into one. The three kinds of dishes are cooked together, and the fish is meaty and fishy in one dish, which is unique in style. Stir-fried bacon with red cabbage and moss
Red cabbage with moss is purple-red in color, has fat stems, and is crisp and tender. It is put on the market around the Spring Festival every year, and the quality produced in Hongshan, Wuchang, is the best. It was said to be a tribute in the old days. The red cabbage and greens are stir-fried alone, with a fresh, crispy and tender texture. It is supplemented with bacon slices, ginger and rice, and stir-fried with sesame oil. The taste is even better. Together with Wuchang fish, it is one of the two famous dishes in Hubei. Pimp eel
Pimp eel in Jingzhou and Shashi has a history of more than 200 years and is very popular. Use about 200 grams of live eel, wash and remove the bones, cut it into two-inch long and quarter-wide eel strips, put it in a bowl, sprinkle with a little salt and knead it for a few times, mix it with water soybean flour and make a paste, after three times Fry at different heats, add soy sauce, sugar, minced ginger, garlic, chopped green onion, etc., and thicken with dilute wet starch. Its characteristics are: golden and transparent color, crispy on the outside and tender on the inside, sweet and sour, and mellow taste. Steamed catfish with flour
First kill and wash the catfish, cut it into long sections, and then cut it into pieces. After cutting, add onion and ginger and smash it with a knife, cooking wine, salt, soy sauce, chicken essence, and pepper Mix and marinate for two hours, remove the onion and ginger, then add the fried rice noodles and mix; then take a large bowl, put the fish pieces mixed with the fried rice noodles neatly into the bowl, arrange them in three rows, first in the middle of the bowl Arrange the two sides of the back row, then pour in sesame oil, add onion and ginger slices, steam on high heat for about three quarters of an hour, steam until the rice noodles are swollen and mature, then take them out, remove the onion and ginger slices, and put them back in On the plate. Braised wild duck
Honghu wild duck is famous for its large size, fat meat and delicious taste. The best raw material for braised wild duck is blue-headed duck. Cut the prepared whole duck into 40 small pieces, fry it in a pot until the blood is dry, take it out and put it in another pot, add ginger, garlic, soy sauce, refined salt, etc., simmer the duck meat in water until it is eighty-done, and add sugar to cook When it is ready to be drawn, take it out of the pan and serve it on a plate, sprinkle with chopped green onion and pepper and serve. This dish is bright yellow in color, carefully cooked and pays attention to fire skills. The meat is tender and crispy, fresh, sweet and refreshing. Fried shrimp cakes
A traditional dish from Hubei. Hubei, known as the "Province of Thousands of Lakes", is rich in lake shrimps, which are green with white in color, have thin shells and plump meat, which is tender and delicate. The cooked dishes are fragrant and delicious. Fried shrimp cakes are made by mincing shelled shrimp meat into puree, adding ingredients, beating well, and frying into round cakes. The flesh is white in color, the coat is golden, and the taste is extremely delicious. Thousand Pieces of Pork
It uses pork belly as the main ingredient and has fine knife skills. It can be sliced ??into more than 80 pieces per kilogram, with 1-5 inch long slices. The slices of meat are as thin as a thousand pieces of skin, hence the name Qianzhangrou. It is a famous dish in Jiangling, Jingzhou. The condiments include golden sauce, red cubes, black bean paste, Sichuan peppercorns, scallions, ginger slices, etc. They are boiled, fried, and pre-steamed, and then steamed thoroughly when ready to eat. Qianzhang meat is soft in texture, rich in aroma, and delicious. It is a unique delicacy among steamed meats.
Braised Jiugong Stone Chicken
Jiugong Mountain in Tongshan County is one of the summer resorts in Hubei. Among the rocks covered with green moss, there is a kind of cadaver (frog) growing, each weighing about 250 grams, with tender and plump meat. Braised Jiugong Stone Chicken is made from fat and tender leg meat, seasoned with onion, ginger, stock and other ingredients, and braised over low heat until crispy. Add MSG, pepper, sugar and starch to thicken the soup, remove from the pot and serve. A delicious accompaniment to wine and food. Wanshou Soup
Also known as Turtle Crane Soup, it is a soup cooked with turtle meat and chicken and has extremely high nutritional value. The dish has an auspicious name and is suitable for birthday celebrations. Select the turtles and hens produced in Jingmen and process them, chop them into 3 cm cubes, stir-fry them with lard, pour them into a casserole or earthen pot, and simmer over a high fire until the soup is milky white and the meat is eighty-mature. Remove the pot from the heat, wait until it cools down, then simmer over medium heat until crispy, adjust the seasoning and serve. The characteristics of this dish are bright yellow noodles, milky white soup, sweet and fresh soup, leaving a lingering fragrance in the mouth after eating. Dongpo Pork
Hubei traditional famous dish. According to legend, the Northern Song Dynasty writer Su Shi (named Dongpo) created it when he was exiled to Huangzhou. It is characterized by a blend of soup and meat, and the meat is as crispy as tofu. It tastes fat but not greasy, and has a unique flavor. In order to commemorate this great poet, later generations named it "Dongpo Pork" and added winter bamboo shoots and spinach as seasonings, which means "Dongpo".
I really want to eat it. What Hubei famous dishes do you like to eat?
1. The Past and Present of Hubei Cuisine
Catering belongs to the category of regional culture and is affected by climate, products, humanities and customs.
"Bighead carp eats the head, herring eats the tail, bream eats the edge, happy head eats the seeds, carp eats the skin, and mandarin fish eats the flowers."
Hubei is a province of thousands of lakes and is very rich in aquatic resources, such as fish, shrimp, crab, lotus root, etc.
In the past, Hubei cuisine was famous for its rich taste, large portions and large amounts of oil.
Today's Hubei cuisine is original, rich, pure, salty and slightly spicy, and its cooking techniques fully promote steaming, simmering, roasting and stir-frying.
Animal raw materials and aquatic raw materials: Huangpi Sanxian, Farewell My Concubine.
Animal raw materials and grain soy products: pearl dumplings, three fresh bean curds.
(The middle one is Hubei cuisine master Lu Yongliang)
Won the domestic team championship in the 2012 World Chef Competition (Jiangyin West China).
Chu Yun, 6 cold dishes, 3 hot dishes, 1 soup Xiling Orange Song, 1 dim sum Millennium Ground Ginseng
It reflects the common selection of materials, fine production, aquatic products-based, fish dishes, and knife skills. Rich, modern features with diverse techniques.
In addition to Wuchang fish, red cabbage and lotus root soup, the famous dishes in Wuhan include Hubei braised fish, dwarf three-steamed, Caidian three-yuan, beef, Baiquan farm cuisine, Jinkou Roast meat.
< /p>
In addition to hot dry noodles, bean curds, glutinous rice wine, and noodle nests, snacks also include heavy oil roasted plums, assorted tofu guys, glutinous rice noodles, Tan Yanji dumplings, steamed black bean paste, Smelly Ganzi Lotus Root, Four Seasons Beautiful Soup Dumplings, delicious steamed buns (Yipinxiang, Dehua), glutinous rice chicken, glutinous rice cakes, crispy dumplings, etc.
2. It must be said that it is "too early"
Hot dry noodles
The noodles are cut with water that is full of alkaline flavor , first blanch the noodles until they are half-cooked, then pour sesame oil on them and mix well while spreading them out to dry. At the bottom, use a bamboo skewer to put on a handful of noodles, add boiling water and tumble three times, put it into a bowl, and top with soy sauce, sesame oil, sesame paste, diced carrots, kohlrabi, MSG, brine, and chopped green onion.
Tofu skin
The beans used in tofu skin are shelled mung beans, the skin of tofu skin must be refined rice milk, and the eggs must be free-range eggs. The rice must be glutinous rice produced in Hunan. The three delicacies of the tofu skin must be fresh meat, fresh mushrooms and fresh bamboo shoots. It must be square and thin, golden in color and fragrant in taste.
Rice wine
Put boiling water in a pot, stick hanging glutinous rice strips on the side of the pot, or directly cut off the hanging glutinous rice strips and throw them into the boiling water. Bring to a boil, turn off the water, add rice wine and osmanthus sugar, then boil again and keep warm. Fragrant, glutinous and sweet.
Noodles
The traditional noodles are only available in the early morning. Use soybean rice milk, put it into a spoon, sprinkle with black sesame seeds, and add six Place in a hot oil pan. After forming, continue frying, flip over, and soak until crispy.
The best version is made with small red shrimps, which are half rotten and mixed into the pulp, which is extremely delicious.
3. We must talk about Wuchang fish
The meat of Wuchang fish is tender, delicious and rich in fat. It should be steamed, braised in braised oil, braised in oil, etc., but steaming is the best, so "Steamed Wuchang fish" is known as "the first dish in Chutian".
Steamed Wuchang fish
Cut off 800 grams (about 1 and a half kilograms) of Wuchang fish, clean it, and cut the fish body into bluegrass or willow leaves. , slightly scald in boiling water to remove the smell.
Marinate the fish with salt, cooking wine, onions, ginger, etc. for 5 minutes. Arrange the fish body with ginger slices, mushroom slices, winter bamboo shoot slices and diced pork, steam it in a basket for 15 minutes, pour a little sesame oil and pepper, and then Serve with shredded ginger, balsamic vinegar and sauce.
Wuchang fish is a species of bream in Liangzi Lake - Tuantou bream. Fankou is the outlet from Liangzi Lake to the Yangtze River, so it is most famous for its large area of ??bream.
The main characteristics of the bream are: blunt snout, slightly wider mouth, small curvature of the upper and lower jaws; the head is generally slightly shorter; the lowest height of the caudal peduncle is always greater than the length; the middle chamber of the fat is The most enlarged part; 13 and a half spines; the body cavity is entirely gray-black.
Culture, history and background of Wuchang fish
Sun Hao, the last emperor of Soochow, wanted to move his capital to Wuchang again, but the nobles of Wu were unwilling to stay away from their hometown. Prime Minister Zuo Lu Kai quoted the folk song, "I would rather drink Jianye water than eat Wuchang fish." This shows from another aspect that during the Three Kingdoms period of more than 1,700 years, Wuchang fish has been appreciated for its delicacy and deliciousness.
"Shui Tiao Ge Tou·Swimming" is most famous for Chairman Mao's famous poem in the 1950s, "You only drink Changsha water and eat Wuchang fish." It also made Wuchang fish famous all over the world.
4. Commonly used cooking techniques in Hubei
Steaming
Steamed vegetables, steamed eel with flour, and beef with chrysanthemum . The earliest heard of Mianyang three steaming and dwarf three steaming, now all vegetables in Wuhan are not steamed. No matter the current dry steaming, steaming or powder steaming, steamed vegetables just exude a steaming and fresh air. During the steaming process In the cooking process, it is impossible to visually see the minute and second status of the cooking process, so it will test the chef's fire skills. Generally, the dishes will be put on the basket after the so-called heat is generated. The most representative steamed dishes include steamed Wuchang fish and Mianyang three-steamed fish.
Simmering
Guangzhou people love to simmer soup, and Hubei people love to simmer soup. Unlike Cantonese-style clear soup, Hubei simmering soup is characterized by rich flavor. Mellow, bring to a boil over high heat, simmer over low heat, the soup is milky, oily but not greasy, local chicken soup, old duck soup, lotus root and pork ribs soup, kelp and hoof flower soup, radish and tile soup, etc.
Braised
Braised fish fillets, Dongpo meat, braised wild duck, the dishes are rich in color, full of fragrance, juicy and thick, and the taste is permeable The ingredients satisfy people's salivating appetite in all aspects from sight, smell to taste, reflecting the personality of people who like to eat rich food.
Stir-frying
Stir-frying over high heat is the most basic and commonly used cooking technique. It is in line with the hot and cheerful temperament of Hubei people. A variety of ingredients are stir-fried together. It not only retains the original flavor, but also integrates multiple flavors and nutrients, such as Hongshan stir-fried bacon, Qianzhang shredded pork, beans and eggplant...
5. One dish, one soup and one snack
Hongshan cabbage
It is red cabbage. Every year in late winter and early spring, the famous Hongshan cabbage is harvested and put on the market. Especially during the Spring Festival, Hongshan cabbage becomes An indispensable flavor dish on people's tables.
Red cabbage moss grows widely in the Yangtze River Basin of my country, especially in the Jianghan Plain. Planting this vegetable requires fertile soil and low temperatures. The red cabbage moss is purple and dry, with bright yellow flowers, fat stems and tender leaves. It is fried plain and served on the plate. It is plump and delicious, and its crispy and mellow taste is the best.
Baotong Temple Vegetable Moss
The taste of vegetable sprouts in this area is particularly outstanding. Experts call it, "the only delicacy and famous vegetable in China." How to define the scope? Take the place where the bell of Baotong Temple is as the scope. The vegetable sprouts produced here are authentic!
Thirty miles outside the city, the color changes and it is a different species.
Hongshan sprouts
It has a long history. As a precious and delicious vegetable, it has been loved by people for thousands of years. It was named "Jade Dish of the Golden Palace" by the royal family and listed as a tribute. It is a specialty of Hubei that has been paid tribute to the emperor in past dynasties. Empress Dowager Cixi of the Qing Dynasty was so fond of this product that she often sent people to Wuchang to ask for it. Dignitaries, dignitaries, and scholars from past dynasties often went to Wuchang because of its reputation, and felt lucky to be able to eat Hongshan sprouts. Su Dongpo, an old gourmet, came to Wuchang three times to eat Hongshan sprouts, and stayed on purpose the last time. Finally, after a satisfying meal, we left happily. Later, Li Yuanhong and Zhang Qun were the butts of laughter.
Hongshan cabbage sprouts have been eaten in many ways since ancient times. Stir-fried bacon with red cabbage and moss is a famous and unique traditional seasonal delicacy in ancient and modern times. It is a famous Chinese dish that people love very much.
Stewed Lotus Root Pork Ribs Soup
First, what is stew? Simmering is a cooking method in which stir-fried or boiled raw materials are put into a ceramic vessel, added with onion, ginger, wine and other condiments and soup, brought to a boil over high heat, and then simmered over low heat for a long time. Characteristics: thick white soup and mellow taste.
This soup is not a Hubei specialty, but it is a household name in Jiangcheng and is loved by everyone.
Whenever winter comes, every household has lotus root simmered pork ribs soup. The ribs can be horizontal or vertical, as long as they are fresh, the emphasis is on the lotus root.
Hubei is a province of thousands of lakes. Lotus roots are produced in the lakes. There is a famous saying that "the lotus root comes out of the mud but remains unstained".
Here is the first couplet of the couplet, "Lotus Leaf Lotus Root", please correct it.
Lotus root is divided into red lotus root and white lotus root.
The lotus root used for simmering soup is commonly known as wild lotus root, and Jiukong lotus root is the authentic Yuehu lotus root.
Hanyang Yuehu lotus root is the best, and there are also Lotus Lake lotus root and the rising star Qingling lotus root. This kind of lotus root has three ripening stages: early, middle and late.
It matures early and is known as June Baojia fish. It is tender and sweet, suitable for stir-frying and candiing. It will be on the market in July.
Medium ripe, named Hunan Paozi, pig tail, crispy and tender inside, sweet and can be eaten raw. It will be launched at the end of August.
Late-ripening, named continental lotus root, hairy knots, older quality, rich in starch, easy to rot, early September to February of the following year.
The broth produced by simmering lotus root is pure in color, sweet in taste, pink and refreshing, and rich in nutrients. It is especially loved by the elderly and children.
Stewed pork ribs with lotus root
Wash the pork ribs, cut into several sections, stir-fry in an iron pot with oil, add salt, cooking wine, Put ginger, etc. into a casserole, add enough water, bring to a boil over high heat, then simmer over low heat.
After about 1 hour, add the lotus root pieces (large angular pieces), bring to a boil over high heat, simmer over low heat, and simmer until tender. You can add chopped green onion, minced ginger, MSG, and pepper to make the taste even better. Delicious. Avoid iron to avoid discoloration of the soup.
Braised duck neck
Duck neck is a braised product that is popular all over the country and famous overseas. It has become a good gift for Hubei people and a must-have specialty for foreign tourists. .
Jingwu Duck Neck was born on Jingwu Road, Hankou. There are many similar brands, and the one that is considered to have more authentic taste is "the first Jingwu".
Another famous dish is Zhou Hei Ya, which is slightly darker in color and sweeter in taste.
Speaking of Hubei in my country, it is really a very livable place with mountains, water and endless food, like Hubei cuisine in It is also quite famous across the country. For example, the pearl meatballs that Hubei people love to eat are a special dish in Hubei. They are steamed with salted egg yolk, glutinous rice and minced pork, and are paired with various seasonings such as cooking wine. The resulting meatballs are quite good. eat.
What’s more, Hubei is located in the Yangtze-Huaihe River Basin of my country. How could it be without delicious fish delicacies and river delicacies, such as local pan-fried glutinous rice cake fish, steamed Wuchang fish, and steamed fish with rice flour? , braised prawns in oil, braised fish lips, fish head with chopped pepper, homemade Hubei cured fish, fish cake fat beef hot pot, chrysanthemum fish, braised fish roe tofu, etc. are all delicious fish.
Of course, other delicious dishes in Hubei are also diverse, such as Huangpo Sanxian Meat Cake, Songzi Chicken, Lotus Root Pork Ribs Soup, Yuanbao Pork, Potato Steamed Chicken Wings, Kongming Vegetable Stir-fried Green Peppers Shredded eggs, fried duck intestines with double peppers, steamed pork with peas and peanut flour, chicken soup in earthenware pots, homemade cantonese peppers, pork belly rice porridge, steamed fish cakes, Xiangyang wrapped hooves, etc.
As we all know, China’s food culture has a long history. The food culture of every place in the country has its own unique side. Here, I want to introduce to you the "Hubei "Characteristics of the dish", I believe many people have eaten Hubei cuisine, but if you can tell its characteristics in such detail, then I guess not many people will tell you, so follow me and take a look.
1. Characteristics of Hubei cuisine
1. Common ingredients and fine preparation
The main ingredients are fish, meat, and seasonal vegetables, with rice as the main ingredients. The auxiliary materials form a combination of meat in fish, fish in meat, and combination of meat and vegetables. For example, Mianyang Sanzi, Jingsha Fish Cake, Jiangling Qianzhang Pork, and Huangpi Sanhe are representative Hubei-style dishes. The ingredients are nothing but fish. However, due to the unique and novel conception and the exquisite workmanship, the dishes are extremely tender and soupy. Fresh and mellow flavor, full of fragrance.
2. Aquatic products are the basis, and fish dishes are the mainstay.
Hubei has been known as the province of thousands of lakes and the land of plenty. It is rich in various freshwater fish and aquatic products, many of which are unique to Hubei. Unique. For example, the catfish that grows in the Yangtze River and the squid that grows in the Qingjiang River, a tributary of the Yangtze River, have many thorns and few thorns, and the meat is fresh and tender. They are both top-quality aquatic products. It is suitable for braised, steamed, steamed, and rinsed. Wuchang fish with a long history is even more famous at home and abroad.
3. Make all kinds of "yuanzi" skillfully
Perhaps because it is located in the Central Plains, between east, west, north and south, looking around and seeing things with a round eye, Hubei locals like it very much Eat "yuanzi". Both ordinary people and professional chefs have mastered many methods of making "yuanzi". Meat balls, fish balls, shrimp balls... there are dozens of kinds of "yuanzi" dishes alone.
2. Several representative dishes
1. Hot and sour lotus root strips
2. Spicy shrimp balls
Summer dishes, It can be eaten from May, and July and August are the best. At this time, the shrimp meat is extremely plump, chewy in the mouth, and with a lot of spiciness, one person can eat a plate without even realizing it.
3. Steamed Wuchang fish
It uses bream (i.e. Tuantou bream) produced in Liangzi Lake, Echeng County, and is steamed with a variety of seasonings. The fish meat is plump. Delicate, the soup is fresh and fragrant. Chairman Mao tasted this dish many times in Wuhan and wrote the famous poem "I only drink Changsha water and eat Wuchang fish", which made "Steamed Wuchang Fish" famous both at home and abroad, becoming a major famous dish in Wuhan. In Hubei restaurants in Guangzhou, one of the signature dishes is the "Steamed Wuchang Fish".
After seeing this, I believe that everyone, like me, would like to give a thumbs up to the "characteristics of Hubei cuisine". Hubei cuisine is also one of the top ten cuisines in China, and its cooking method is not so profound. Everyone can do it. Try to make it. Of course, there are also many delicious snacks in Hubei. Friends who like to travel must not forget to taste the Hubei on the tip of their tongues locally.
Hubei Province is located in the middle reaches of the Yangtze River and is known as the thoroughfare of nine provinces, not to mention the province of a thousand lakes.
A province with a thousand lakes will have more abundant aquatic rice, and its food culture will be more open and inclusive with developed transportation. This evolved into Hubei cuisine, which is a fusion of various flavors from Hunan, Sichuan, Hubei and Jiangxi. Hubei cuisine is mainly based on steaming, simmering, deep-frying, roasting and stir-frying. It pays attention to freshness, tenderness, softness, smoothness and refreshing. It pays attention to the original color, thick and bright juice, fresh and slightly spicy, and many raw materials are made locally. A variety of local specialties are included in the dishes, making many wanderers reluctant to leave the taste of their hometown no matter where they are. But you want to ask what are the famous dishes in Hubei? This will vary from person to person. As the saying goes, there are one hundred Harry Potters in the eyes of one hundred people, and everyone will have his own famous dish in his heart. For example, Hongshan bacon stir-fried with vegetables and moss, pork ribs and lotus root soup, Tangxun Lake fish balls, Mianyang three steamed fish, Peacock Wuchang fish, Yingshan smooth pork, Jingmen fish cake, Jingsha Caiyu, pearl rice balls, etc. are all famous for a long time. What I highly recommend the most is the less famous bacon paste and bean shreds and the long-famous pork ribs and lotus root soup.
I remember my mother cooking bacon-paste shredded beans. The soft and glutinous shredded beans combined with the fragrance of garlic and the unique mellowness of bacon are a delicacy in the world, and I still have endless aftertaste. When making shredded beans, you must choose dry shredded beans with mung beans added. Such shredded beans are chewy and not easy to burn in the pot. 1 First, soak the dried shredded beans in cold water for ten or twenty minutes (this makes it easier to cook), slice the bacon, cut the garlic into sections and wash it (green vegetables can also be used instead)
2 Add the bacon and garlic to the pot and stir-fry until fragrant. Then add cold water to the pot and pour the shredded beans directly into it. The water must cover the shredded beans (dry shredded beans are very absorbent)
3 When it is almost cooked, add salt, light soy sauce and pepper to taste, and season the shredded beans. Once cooked, it is ready to eat (be sure not to cook the shredded beans too dry, otherwise it will turn into a pot of dry paste after just a few minutes).
How to make pork ribs and lotus root soup: 1. Prepare a large lotus root cutting hob for simmering the soup
2. Pour the pork ribs into cold water
3. Add oil to the pot and add Then add the soaked pork ribs and fry them together
4. Add water to the fried pork ribs, put it in a crock pot and bring it to a boil over high heat. Add the cut lotus root pieces and simmer over medium heat for about an hour. A pot of fragrant pork ribs and lotus root soup is a success.
Hongshan Vegetable Moss
Pearl Motoko
Jingmen Fish Cake
Peacock Wuchang Fish Mianyang Three Steamed
When mentioning Hubei, one cannot help but think of its proximity to lakes and rivers and its proximity to all directions. Hubei cuisine is like Hubei, nurtured in thousands of rivers and lakes. It is famous for steaming, stewing, and stir-frying. Various delicacies are cooked in soup and water. It also integrates the delicacies of the north and the south, making the taste moderately sweet and salty, sour and spicy. . So what are the famous dishes in this province of thousands of lakes?
1. Steamed Wuchang fish
"You only drink Yangtze River water and eat Wuchang fish." When talking about Hubei cuisine, the first thing to eat is of course steamed Wuchang fish. Wuchang fish has a small head, a tall body, a flat face and a thick back, a rhombus shape, rich fat, delicious meat, fragrant soup and rich nutrition. It can be called a delicacy among freshwater fish. In order to keep this deliciousness intact on the plate , steaming is required for cooking.
2. Mianyang Sanzheng
Mianyang has been replaced by the place name "Xiantao" since the 1980s. It disappeared from the map, but Mianyang Sanzheng, as a shining pearl in Hubei cuisine, carries the wisdom of Mianyang people and will always remain on the dining table of every household. The so-called "three steamings" refer to steaming livestock and poultry, steaming aquatic products and steaming vegetables. As for the specific steaming methods, there are no less than nine or ten types of steaming, including powder steaming, soup steaming, plain steaming, cannon steaming, button steaming, stuffing steaming, bag steaming, sealing steaming, pattern steaming, and dry steaming.
3. Stir-fried bacon with red cabbage and moss
Red cabbage and seaweed moss are the best ones produced in Hongshan, Wuhan. It is said that President Li Yuanhong, who was born in Hubei, ate red cabbage with every meal. It was once called the "Jade Dish of the Golden Palace" and is as famous as Wuchang fish. The main raw materials include bacon, beetroot, garlic sprouts, etc. Stir-fry until the aroma of the chili comes out, then add the garlic sprouts and stir-fry until cooked and serve.
4. Spare Ribs and Lotus Root Soup
Hubei people love to drink soup, and there is a saying that "no dinner can be complete without soup".
Therefore, in Hubei, which is rich in lotus roots, lotus root soup has naturally become the "taste of hometown" in the minds of every Hubei people. Simmer over low heat until the meat is tender and falling off the bones. The lotus root pieces taste pink and glutinous yet crisp. Take a sip of the most amazing soup, which is rich and sweet. You can't help but sigh that the fragrance of lotus root and the fragrance of meat are a perfect match in the world.
5. Huangpi Sanhe
There is a saying in Huangpi that "without Sanhe, there is no feast". At family banquets during festivals, weddings and birthdays, "Huangpi Sanhe" is the finale. "Huangpi Sanhe", also known as "Huangpi Three Delicacies", consists of fish balls, meat balls and meat cakes, and the production process is complicated. Fish balls usually use fresh grass carp, meat balls usually use pork leg meat minced into a filling, and meat cakes use the same ingredients as meat balls, but the process is more complicated. These three dishes are cooked together in a chowder. The meat has the flavor of fish, and the fish has the flavor of meat. It has a delicious color, fragrance and flavor.
In fact, there are many famous dishes in Hubei. I just mentioned a few of them casually. Welcome to Hubei to taste them one by one!
Although Hubei cuisine does not occupy a place among the eight major Chinese cuisines, it does not affect its long history and long origins.
Hubei has been known as the "Province of a Thousand Lakes" since ancient times. Its dense river network and lush mountains and forests provide a dazzling array of ingredients for local people's tables. The territory of this place is vast and vast. Although it all belongs to the same source of E cuisine, it can be divided into four major schools: Jingnan, Xiangyun, Ezhou, and Hanmian according to the differences in climate. Famous dishes are also easy to pick up.
1. Steamed Wuchang fish
The classic saying "You only drink the water of the Yangtze River and eat Wuchang fish" has made Wuchang fish famous all over the world and become a foreign currency. In people's eyes, it is one of Hubei's representative delicacies, and it deserves this name.
People in Hubei are good at cooking freshwater river fish. The specific growing waters and water quality conditions of Wuchang fish also create its unique firm, smooth and tender meat. Braised with green onions, stewed in soup, and fried in pan-fried sauce, each has its own flavor. The classic one is steaming, which retains the freshness and tenderness of the fish to the maximum extent.
2. Grilled Sanhe
This dish has three ingredients: fish balls, meat cakes, and meat balls. Fish balls are made of fish meat; meat cakes and The main ingredients of the meatballs are diced pork and minced fish, three flavors in one, plus fungus, magnolia slices and other vegetarian vegetables are cooked at the same time, and the finished product is fried, tender, smooth and refreshing.
3. Mianyang Three Steamed Rice
Mianyang Three Steamed Rice is a representative dish in the Han Mianyang style of Hubei cuisine. Mianyang people love steamed vegetables very much, and there has always been a local eating custom of "steaming no vegetables".
Many people have heard of the name Mianyang Three Steams, but what are these "three steams"? But it's not clear. Some people think that the three steamed dishes should be steamed pearl balls, steamed white meatballs, and steamed pork; others think that they should be steamed herring, steamed pork, and steamed vegetables.
In fact, "Mianyang Three Steams" does not refer to specific ingredients, but is a collective name for steamed livestock and poultry, steamed aquatic products and steamed vegetables.
Hubei cuisine is Hubei cuisine. It is based on aquatic products and mainly fish dishes. It is famous for its cooking techniques of freshwater fish. It is based on "taste" and emphasizes freshness, tenderness, softness, smoothness and refreshing!
When talking about Hubei cuisine ranking first, I naturally first think of Chairman Mao’s famous poem "Only drink Changsha water and eat Wuchang fish." It is because of this poem that Wuchang fish is famous. Be famous! Wuchang fish has been praised by great people. I believe that friends who visit Hubei will definitely order a steamed Wuchang fish to taste!
Mianyang Three Steamed Rice Steamed Dishes are a unique feature of Hubei cuisine. The so-called three steamed rice noodles are steamed livestock and poultry, steamed aquatic products, and steamed vegetables. One of the three steamed rice dishes is steamed pork with rice flour noodles. , I like steaming vegetables with rice, probably because Hubei is a land of fish and rice. Using the fragrance of rice to bring out the fragrance of meat and the sweetness of vegetables is the characteristic of steamed vegetables!
Pork ribs and lotus root soup. Lotus root is widely grown in Hubei. The lotus root in Hubei is particularly sweet. Fried lotus root slices, hot and sour lotus root cubes, steamed lotus root, and fried lotus root clips are all common dishes on Hubei tables. ! Of course, there is also the pork ribs and lotus root soup that can be seen all year round. It is characterized by the fragrant meat and lotus roots and the delicious soup!
Stir-fried bacon with red cabbage and moss. Every year during the Spring Festival, you can see the figure of red cabbage and moss. It is purple-red in color, with fat stems and crisp and tender texture. The red cabbage and moss is stir-fried alone and has a fresh, crisp and tender texture. Supplemented with bacon slices, ginger rice, and stir-fried with sesame oil, the taste is even better. Together with Wuchang fish, it is one of the two famous dishes in Hubei!
Pimp eel, after this dish comes out of the pot, it is golden in color, delicious in texture, refreshing and delicious. It is a dish that many Hubei people like!
In addition to the above, the famous Hubei flavor dishes include: braised pheasant, fried shrimp cakes, Dongpo meat, pearl meatballs, braised Jiugong stone chicken, orange-petaled fish yuan, Hubei fish delicacies, fish dumplings, Hot dry noodles, three fresh bean curds, Dongpo cakes, noodle nests and more!
There are only four major cuisines recognized nationwide. If you try to push eight major cuisines, the top ten cuisines are a bit unbearable. It is better to say that China has 34 major cuisines, one for each province. Nowadays, the cuisine ratings Exaggeration is very common. Hubei cuisine is referred to as Hubei cuisine. There is no need to compete for the top eight or ten. It has its own characteristics. Hubei cuisine has a long history, originating from the State of Chu, with a history of nearly 2,500 years. It is the oldest cuisine in China along with Shandong cuisine (Shandong cuisine). Hubei cuisine is mainly based on the processing of aquatic products, especially freshwater fish, which ranks first in the country.
Hubei cuisine contains five major flavors.
1. Jingsha flavor. It 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, skinned fish, Qianjiang prawns, Gongan beef offal and fish offal, Guokui, Mianyang three steamed dishes, etc.
2. Wuhan flavor. Mainly distributed in Wuhan and its surrounding areas. Wuhan flavor is the most prosperous flavor of Hubei cuisine today. Representative dishes: steamed Wuchang fish, braised Wuchang fish, squirrel fish, chrysanthemum fish, Huangpi Sanhe, Wangji chicken soup, steamed fish yuan, five-color fish yuan, orange-petal fish yuan, Xiaozhang grilled fish, Hongshan vegetable moss, Yunmeng Fish noodles, duck neck and duck head, Zhou black duck, etc. There are many snacks, such as hot dry noodles, paste soup noodles, soup dumplings, glutinous rice balls, tofu skins, noodle nests, sake and many more. .
3. Southeast Hubei flavor. Mainly distributed in Huanggang, Ezhou, and Huangshi areas. Representative dishes: Ezhou gold-wrapped silver-wrapped gold, Huangzhou Dongpo pork, Huangshigang cake, etc.
4. Southwest Hubei flavor. Mainly distributed in Yichang and Enshi areas. With Tujia flavor. Representative dishes: Tuozi meat, blood tofu, Tujia bacon, etc.
5. Xiangyun flavor. Mainly distributed in Xiangyang and Shiyan areas. The only northern dish in Hubei cuisine, it is mainly made of beef and mutton. Representative dishes: Yicheng prawns, plate meal, stuffed pork, Xiangyang beef mixed noodles, clear soup, rice wine, Xiangyang thin knife, Shiyan Sanhe soup, Sanhe noodles, Yunxian Physalis noodles, Zaoyang Juwan Physalis noodle.
Outside, I was typing on my mobile phone, and the writing was a bit messy.