Hubei has a vast territory and abundant resources. Not only the scenery is good, but also the specialties of Hubei are very famous. Some time ago, many anchors were helping Hubei to let more people know about Hubei specialties. I have to say that there are really many cuisines in Hubei. Today, I will introduce you to several specialties of Hubei, so be sure to collect them! Enshi bacon

Tujia Autonomous Region in Enshi, Hubei Province, is located at the mysterious 3 north latitude, with a forest coverage rate close to 7%. It has the reputation of "natural oxygen bar" and "selenium capital of the world" and is rich in Tujia flavor.

The pieces of bacon hanging on the iron frame have also become the unique scenery of every household in winter. When a piece of fat and thin bacon is eaten in the mouth, we know that it is not only a strong smell of smoked bacon, but also a happy moment for the family around the earthen stove.

due to the long, slow and sufficient smoking time, and the burning of pine and cypress branches together with orange peel, the smoked bacon has a special bacon flavor. When you smell it close, it has a strong natural flavor, with three parts of fat and seven parts of lean meat, which makes it plump and not as fat as ordinary bacon, and the more you chew it, the more fragrant it becomes.

Cut a few slices of bacon, stir-fry it slowly, and the aroma of bacon permeates the whole kitchen. When you eat bacon with 7 points thinner and 3 points fatter, it is not only the fresh flavor of bacon, but also the strong flavor of traditional Tujia people. Jingzhou Fish Cake

Jingzhou has been rich in fish since ancient times. As the first of the eight treasures in Jingzhou, Jingzhou Fish Cake has always been the "darling" of emperors-it was founded in Shun, reached Chu, flourished in Song, beautiful in Qing, and has a long history of more than 4, years after 17 dynasties in China. From Chu to Qing, Jingzhou Fish Cake has always been a famous court dish and an out-and-out "aristocrat".

Fish cake is a special feature from Yichang to Jingzhou, which is mainly made of minced fish, eggs and pork. Delicious and delicious, the entrance is fresh and tender. Moreover, it is convenient to store, put it in the freezer, and take it out when you want to eat it. It can be steamed and boiled, and used to rinse hot pot and mala Tang. It is delicious and inseparable.

the meat used in Jingzhou fish cake must be good local pork. Pieces of skin are thin, fat and white, fresh and elastic, with tender meat and pleasant taste. Again, eggs, preferably free-range chickens at the foot of the mountain. The egg laid by the native chicken has clear and transparent egg white and golden and bright yolk. As soon as fresh fish meets fresh meat, it beats countless people, and the embellishment of fresh eggs is white and crystal clear, fat but not greasy, smooth and refreshing. Honghu lotus root

Hubei is a province with thousands of lakes and many lotus roots. People in Hubei eat lotus roots from snacks to big ones, and lotus root ribs soup is the eternal protagonist of Hubei people in winter. In taste, lotus root can be divided into powder lotus root and crisp lotus root. Powder lotus root is suitable for stewing soup and crisp lotus root is suitable for stir-frying. White, fat, fresh, sweet and crisp lotus root can be eaten directly as fruit when washed, which is sweet and refreshing.

In Hubei, lotus root can be eaten raw, stewed in soup, made into lotus root clips, lotus root balls, stewed lotus root, fried lotus root slices, dried lotus root shreds, and so on.

In Hubei, lotus roots, lotus bands and lotus flowers can be found everywhere. Hubei can not only produce high-quality lotus roots, but also lotus roots that are crisp and sweet when picked at will and crisp and sweet lotus roots.

The lotus root with thick thumb tastes crunchy, and it can be eaten raw, stir-fried, mixed, fried, steamed, fried and stir-fried. The crisp taste is delicious in any way, especially after eating big fish and meat. Regan Noodles, Wuhan

It's too early in Wuhan. There are many kinds of frying, steaming and frying. One kind is eaten every day, and it doesn't change for a month, but Regan Noodles is the favorite of Wuhan people.

In the streets and lanes of Wuhan, people can be seen rushing to work with a bowl of Regan Noodles, and they are busy stuffing a large lump of noodles into their mouths, feeling that they will choke to death at any time. But as long as the noodles are eaten, they will go to different corners of the city with a satisfied expression and start a hard day's work.

a spoonful of sesame paste is poured on the dusted alkaline noodles. The sesame paste looks and smells unremarkable, but it has a heavy and complicated aroma after being eaten. When the alkaline noodles are cooked to a medium maturity, they are stained with the bright yellow luster of rapeseed oil, and the taste is so sweet that they are shaken off one by one and blown out by an electric fan.

The sesame paste moistened with sesame oil mixes the tender shallots and the yellow and red diced pickled radish into the noodles. The complicated technology mixes the north and the south, creating a delicate and rough bowl of Regan Noodles.