There are too many famous dishes in Hubei, so I'll just introduce a few that I like. Steamed wuchang fish

is named after it was produced in liangzi lake, Wuchang. The head body is high, the face is flat and the back is thick, it is rhombic, rich in fat, delicious in meat, fragrant in soup and rich in nutrition, which can be called a rare delicacy in freshwater fish. In 1957, President Mao Zedong's "Water Tune. Swimming" was published. In the poem, "Only drinking Changsha water and eating 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 improved, from the traditional three methods of steaming, boiling and roasting to steaming, braising in oil, netting and slippery. Among them, steamed wuchang fish in Wuchang Greater China Restaurant has a unique style and is often used as a banquet dish in this restaurant. Its characteristics are: smooth and tender taste, delicious fragrance and famous at home and abroad. Mian yang Triple Steaming

mian yang Triple Steaming is a series of dishes made of aquatic products, livestock and vegetables as the main raw materials, flour steaming as the main technique, and various steaming techniques (steaming and steaming). It is named after its origin in mian yang. Mian yang Sanzheng has a wide range of materials and simple operation, which is suitable for mass production. Melting thin, rolling, rotten and light into one, integrating color, fragrance, taste and nourishment into one. The powder is fragrant, the meat is fat but not greasy, the fish is tender but not fishy, and the vegetables are light but not scarce; Original flavor, no damage to nutrition, in line with the modern health concept. Huangpi Sanhe

The traditional delicacies in Huangpi County have a history of hundreds of years, and they are widely spread with various dishes and different flavor names. The so-called "three in one" is named after the combination of fish balls, meatballs and meat cakes. Three kinds of fish are cooked together, and one dish is diverse. The fish has a meaty taste, and it has a unique style. Sauté ed bacon with red cabbage moss

Red cabbage moss is purple in color, plump in stem and crisp and tender in quality. It is listed around the Spring Festival every year, and the quality produced in Hongshan, Wuchang is the best. It was handed down as a tribute in the old days. Sauté ed red cabbage moss alone, the taste is fresh, fragrant and crisp, supplemented by bacon slices and ginger rice, sauté ed with sesame oil, and its taste is better. It is two famous dishes in Hubei together with Wuchang fish. Pidged eels

Pidged eels in Jingzhou and Shashi have a history of more than 211 years and are well known. Choose about 211 grams of live eel, clean and boneless, cut it into two-inch long and four-quarter wide eel strips, put it in a bowl, sprinkle a little salt and rub it a few times, mix it with water and soybean powder, fry it for three times at different temperatures, add soy sauce, sugar, Jiang Mo, garlic, chopped green onion, etc., and thicken it with dilute 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

First, clean the catfish, cut it into long sections, and then cut it into pieces. After cutting, add onion and ginger, smash it with a knife, mix and pickle the cooking wine, salt, soy sauce, chicken essence and pepper for two hours, remove onion and ginger, and then add fried rice noodles to mix. Then take a big bowl, put the fish pieces mixed with fried rice noodles into the bowl neatly, and arrange them in three rows, first in the middle row at the bottom of the bowl, then on the two sides of the back row, pour in sesame oil, add onion and ginger slices, steam them in a cage for about three quarters of an hour with high fire, and steam them until the rice noodles are mature, then take them out and pick them off, and then buckle them on the plate. Braised wild duck

Honghu wild duck essence is famous for its big size, fat meat and delicious taste. Braised wild ducks with green heads are better as raw materials. Cut the whole duck into 41 small pieces, fry it in a pot to dry the blood, take it out into another pot, add ginger, garlic, soy sauce, refined salt, etc., stew the duck meat with clear water until it is 81% cooked, add white sugar until it can be drawn, take it out of the pot, and sprinkle with chopped green onion and pepper. This dish is Huang Liang in color, exquisite in cooking, exquisite in fire, tender and crisp in meat, fresh and sweet. Fried shrimp cake

A traditional dish in Hubei. Hubei, known as "the province of thousands of lakes", is rich in lake shrimps, with a bluish-white color, a thin shell, plump and tender meat, and delicious cooked dishes. Shrimp cakes are fried by chopping shelled shrimp meat into paste, adding ingredients, and frying into round cakes. The meat is white, the coat is golden, and the taste is extremely delicious. Thousands of pieces of meat

The pork belly is the main material, and the knife work is fine. More than 81 pieces of meat are sliced per catty, with a length of 1-5 inches. Sliced meat is as thin as a thousand skins, hence the name "Thousand Pieces of Meat", which is a famous dish in Jiangling, Jingzhou. The condiments are golden sauce, red square, fermented soybean, pepper, onion and ginger slices, which are boiled, fried and pre-steamed, and then returned to steam thoroughly when eaten. Thousands of pieces of meat are soft, mellow and delicious, which is a unique delicacy in steamed meat. Braised Jiugong Stone Chicken

Jiugong Mountain in Tongshan County is one of the summer resorts in Hubei Province. Among the rocks covered with green moss, there is a kind of stone chicken (frog), each weighing about 251 grams, and the meat is tender and plump. Braised Jiugong Stone Chicken with tender leg meat, with onion, ginger, broth and other seasonings, braised with low fire until crisp and rotten. Add monosodium glutamate, pepper, sugar and starch to thicken, and serve. Serve with wine and food. Wanshou Soup

Also known as Guihe Yannian Soup, it is a soup cooked with turtle meat and chicken, with high nutritional value. The name of the dish is auspicious, and it 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 a casserole or crock, and simmered on a strong fire until the soup is milky white. When the meat is eight-ripe, remove the pot from the fire, cool it, and simmer on a medium fire until it is crisp and rotten, and then serve. This dish is characterized by Huang Liang noodle soup, milky white soup, sweet and fresh soup, and lingering fragrance after eating. Dongpo meat

A traditional dish in Hubei. According to legend, Su Shi (No.Dongpo), a writer in the Northern Song Dynasty, was created when he lived in Huangzhou. It is characterized by a blend 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 looks like everyone wants to eat it very much. What famous dishes in Hubei do everyone like to eat?

1. The catering in past lives, hubei cuisine

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 carp eats the edge, likes the head to eat the seeds, carp eats the skin, and mandarin fish eats the flowers."

Hubei is a province with thousands of lakes, and it is rich in aquatic resources, such as fish, shrimp, crab and lotus root.

In the past, hubei cuisine was famous for its strong flavor, large quantity and heavy oil.

At present, Hubei cuisine is original, strong, pure, salty and slightly spicy, and its cooking techniques fully develop steaming, stewing, roasting and frying.

Animal raw materials and aquatic raw materials: Huangpi Sanxian and Farewell My Concubine.

Animal raw materials and grain bean products: pearl balls and three fresh bean skins.

(The center is Lu Yongliang, the master of Hubei cuisine)

In 2112, he won the domestic team championship in the World Chef Competition (Jiangyin Huaxi).

Chu Yun, 6 cold dishes, 3 hot dishes, 1 soup, Xiling orange ode, and 1 dim sum, Millennium ginseng

embodies the modern characteristics of ordinary material selection, meticulous production, aquatic products-oriented, fish-based dishes, rich knives and diverse techniques.

The famous dishes in Wuhan include Wuchang fish, red cabbage moss, pork ribs and lotus root soup, Hubei fish sauce, three steamed midgets, three yuan in Caidian, beef, Baiquan farm dishes and jinkou roasted meat.

Besides Regan Noodles, bean skin, paste wine, and noodles, there are also heavy oil roasted plum, assorted tofu guy, paste rice noodles, Tan Yanji dumplings, steamed black beans, dried lotus root, Four Seasons soup buns, and Weibi.

Second, the "premature" noodle that must be said

Regan Noodles

Noodles are sliced with alkaline water. First, the noodles should be boiled half-cooked, and then sprinkled with sesame oil to mix well and cool. When serving, put a handful of noodles with a bamboo strainer, 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 turnips, monosodium glutamate, brine and chopped green onion.

beancurd skin

Beancurd skin is made of hulled mung beans, the skin of beancurd skin must be refined rice slurry, the eggs must be native eggs, and the rice must be glutinous rice produced in Hunan. The three delicacies of beancurd 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, and stick sticky rice strips on the side of the pot, or directly throw the sticky rice strips into the boiling water, boil, turn off the water, add rice wine and sweet-scented osmanthus sugar, and keep warm after opening. Xiangnuo is sweet and hot.

noodle pits

The traditional noodle pits are only available at a premature time. Soybeans and rice slurry are put into a spoon, sprinkled with black sesame seeds, and put into a 61% hot oil pan. After forming, they are fried continuously, turned over and crispy while soaking.

even the best is added with red shrimp, which is half rotten and mixed into the pulp, which is extremely delicious.

3. Wuchang fish

Wuchang fish is tender and delicious, rich in fat, and suitable for steaming, braising in soy sauce and braising in oil, especially steaming, so "steamed wuchang fish" is known as "the first dish in Chutian".

steamed wuchang fish

Cut and wash 811g (about 1.5kg and a half) Wuchang fish, cut the fish into bluegrass or willow knives, and blanch it with boiling water to remove fishy smell.

marinate with salt, cooking wine, onion and ginger for 5 minutes, arrange the fish with ginger slices, mushroom slices, winter bamboo shoots and diced pork, steam in a cage for 1.5 minutes, sprinkle with a little sesame oil and pepper, and serve with shredded ginger, balsamic vinegar and flavored dishes.

Wuchang fish is a species of bream in liangzi lake-Megalobrama amblycephala. Fankou is the export of liangzi lake to the Yangtze River, so the large area of 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 jaw is small; The head is generally slightly shorter; The lowest height of the tail handle is always greater than the length; The middle chamber of the fat is the most enlarged part; 13 half thorns; Body cavities are all gray-black.

the cultural and historical background of Wuchang fish

Sun Hao, the last emperor of Soochow, wanted to move to Wuchang again, but the nobles of the State of Wu did not want to leave their hometown. Lu Kai, the prime minister of Zuo, quoted a folk song, "It is better to drink Jianye water than Wuchang fish". This shows from another side that Wuchang fish has been appreciated for its delicacy during the Three Kingdoms period of more than 1,711 years.

The most famous poem of "Shuidiao Tou Swimming" is Chairman Mao's famous poem "Only drink Changsha water and eat Wuchang fish" in the 1951s. It also makes Wuchang fish famous all over the world.

Fourth, the cooking techniques commonly used in Hubei

Steaming

Steamed vegetables are thin and boiled, steamed eel with powder and beef chrysanthemum. The mian yang Three Steams and the Dwarf Three Steams, which were first heard, are all steamed in Wuhan now. Regardless of the current dry steaming, steam steaming or powder steaming, steamed vegetables just exude a steam and fresh air. In the process of steaming, you can't directly see the minute-by-minute state of the cooking process, so it will test the cook's cooking skills, and generally put the dishes in the steamer after the so-called internal heat. The most representative steamed vegetables are steamed wuchang fish and mian yang.

Simmer

Guangzhou people love to make soup, while Hubei people love to simmer soup, which is different from Cantonese-style clear soup. Hubei simmer soup is characterized by strong flavor, strong fire, slow fire, milk color, oily but not greasy, local chicken soup, old duck soup, lotus root sparerib soup, kelp pettitoes soup, radish wagou soup and so on.

Braised

fish pieces, Dongpo meat and braised wild ducks are cooked with rich color, rich fragrance, rich juice and thick soup, and the taste permeates the edible materials, satisfying people's mouth-watering appetite from the aspects of sight, smell and taste, reflecting the strong personality of liking food.

Stir-frying

Stir-frying is the most basic and commonly used cooking technique, which conforms to the fiery and refreshing temper of Hubei people. A variety of ingredients are stir-fried, which not only retains the original flavor, but also integrates multiple flavors and nutrients, such as braised bacon in Hongshan vegetable garden, thousand pieces of shredded pork and eggplant with beans ...

Five, one dish, one soup and one snack < p

red cabbage moss is widely distributed in the Yangtze river valley in China, especially in Jianghan plain. Planting this dish 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 vegetables are fried and served, the dishes are clean and delicious, and its crisp taste is mellow, which is the best.

Pottery moss in Baotong Temple

The taste of the flowering Chinese cabbage in this area is particularly excellent. Experts call it "the only famous food vegetable in China." How to define the scope, take the place where the bell of Baotong Temple goes as the scope, and the cauliflower produced here is authentic!

when you are thirty miles out of the city, you will change color, and other species will also grow.

Hongshan caitai

has a long history. As a valuable vegetable, it has been loved by people for thousands of years. It was named "Golden Temple Jade Cuisine" by the royal family and listed as a tribute. It is a special product of Hubei that has paid tribute to the emperor in past dynasties. Empress Dowager Cixi in Qing Dynasty loved this product and often sent people to Wuchang to ask for it. Scholars, dignitaries and powerful men of letters in the past dynasties, often went to Wuchang, hoping to eat Hongshan cauliflower. Su Dongpo, a glutton, came to Wuchang three times to eat Hongshan cauliflower, and stayed for the last time. Finally, I ate my fill and left comfortably. Later, Li Yuanhong and Zhang Qun left a laughing stock.

Hongshan cauliflower has been eaten in many ways since ancient times, and fried bacon with red cabbage moss is a famous and unique traditional seasonal dish in ancient and modern times, which is a famous dish in China.

Braised ribs soup with lotus root

What is stewing first? Simmer is a cooking method in which the stir-fried or blanched raw materials are put into a pottery vessel, and condiments such as onion and ginger wine and soup are added, which are boiled with strong fire and boiled for a long time with low fire. Features: thick white soup and mellow taste.

This soup is not a big dish in Hubei, but it is a household name in Jiangcheng, and everyone loves it.

whenever winter comes, every household will use lotus root to simmer ribs soup. The ribs can be straight or horizontal, as long as they are fresh, and the lotus root is the most important.

Hubei, a province with thousands of lakes, has a famous saying that "the lotus root is produced in the lake, but it is not stained when it is muddy".

Here's the first couplet of a couplet, "Lotus leaf and lotus root", to find the right one.

lotus root is divided into lotus root and white lotus root.

The lotus root used for stewing soup is commonly called wild lotus root, and the nine-hole lotus root is authentic Yuehu lotus root.

Hanyang Yuehu lotus root is the best, followed by Lotus Lake lotus root and rising star Qingling lotus root, which are harvested in early, middle and late stages.

Early maturing, the name is Bao Jiayu in June, which is tender and sweet, suitable for stir-frying and sugar stains, and will be listed in July.

Medium-cooked, Hunan Paozi, pigtail, crispy and tender inside, can be eaten raw. End of August