1, steamed wuchang fish

steamed wuchang fish usually uses fresh Wuchang fish as the main material, with mushrooms and bamboo shoots, and seasoned with chicken broth. The characteristics of the finished dish are: smooth and tender taste, fragrant and delicious. In 1957, Mao Zedong published "undefined Swimming with Water Tunes", in which "only drinking Changsha water and eating Wuchang fish" increased people's interest in Wuchang fish.

with the development of the times, the cooking technology of Wuchang fish has been improved and improved, from the traditional three methods of steaming, boiling and roasting to various methods such as steaming, oil stewing, netting and slippery, among which steaming Wuchang is the top grade.

2. Sauté ed bacon with red cauliflower

Sauté ed bacon with red cauliflower is a classic Hubei dish, and its main raw materials are bacon, red cauliflower and garlic sprouts. Stir-fry until the aroma of pepper overflows, then add garlic seedlings and stir-fry until cooked. Red flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese.

According to historical records, red flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese flowering Chinese cabbage.

3. Braised catfish

One of the classic dishes in Hubei, "If you don't eat catfish, you don't know the taste of the fish". In Wuhan, the famous Hubei dish Braised Carp is almost universally mentioned. Braised Carp is the famous dish of Laoda Xingyuan, a time-honored restaurant in Wuhan. The store was founded in the 14th year of Tongzhi in Qing Dynasty (1885), and the braised Carp has been a "food age" for at least a hundred years, resulting in four generations of "King Carp" in Wuhan.

In p>2115, the provincial government rated the top ten famous dishes of Hubei cuisine for the first time, among which braised squid, steamed wuchang fish, bacon fried Hongshan Caitai and so on were among them.

4, ribs and lotus root soup

Hubei people love soup, and there is a saying that "no soup, no table". It is also one of the necessary dishes for Hubei to receive distinguished guests. This dish is delicious, nutritious, appetizing and nourishing blood, and has the effects of invigorating qi and supplementing calcium. The lotus root in Caidian, Wuhan is made by adding ribs to simmer soup and simmering until the meat is rotten and deboned. The lotus root in caidian district, Wuhan has a long history, and it was once a tribute to Kyoto during the Southern Song Guangzong period, so Caidian lotus root is famous for it.

5. mian yang Sanzheng

One of the classic dishes of Wuhan cuisine belongs to Wuhan cuisine. There are different opinions on the origin of this dish and its preparation methods are endless. The so-called three steaming, that is, steaming livestock, aquatic products and vegetables (you can choose dozens of kinds of vegetables, amaranth, taro, beans, pumpkin, radish, chrysanthemum, lotus root, etc.), the most popular is the three steaming of farmers-steamed meat, steamed fish and steamed vegetables.

this dish is tender and soft. Original flavor; Light; Soft. It is a pearl in Hubei cuisine and occupies an important place in the famous cuisines in China.