1. Luotian Dabie Mountain Hanging Pot

Luotian Dabie Mountain Hanging Pot is a unique catering method left over from the special era when mountain people lived in high mountains and forests for a long time, with inconvenient transportation and lack of materials. Pour the cooked main dishes, such as chicken, sheep, cattle, dog and wild pork, and the pot-padded dishes, such as general dishes, day lily, wild bamboo shoots, Osmunda japonica and LYSIMACHIA japonica, into the pot respectively, and serve them with rubber tofu, red tofu and pickles. Family members or visitors sit around the fireplace, warming themselves, eating vegetables, chatting, drinking, holding bowls in their left hands, chopsticks and wine glasses in their right hands and even a pipe bag. Eating hanging pots in Luotian is suitable for all seasons, each with its own characteristics and unique taste. Among them, the hanging pot in Tiantangzhai has become one of the delicious foods praised by everyone in Central China.

2. Luotian Paradise Bacon

Luotian Paradise Bacon is a special food in Luotian County, Huanggang City, Hubei Province. The guest came to take down the bacon, burn the skin fiercely, wash it and cut it into large pieces. At this time, the lean meat was red and the fat meat was bright, emitting the fragrance of bacon. Then put it in fine corn flour, mix with seasoning such as eggs, knead it by hand until the meat pieces are completely stuck with corn flour, and then put them into the corn flour board of wooden retort for steaming. The large piece of bacon made in this way is fat but not greasy, and it is very delicious.

3. Enema tofu in Yingshan

A famous local dish with wine and rice flavor. It is made from tofu, pig blood, ginger, chopped green onion, spiced powder, pork belly and refined salt. Knead tofu, pig's blood and seasoning, add pork belly diced and stir with it, pour it into the scraped and dried pig's large intestine, and dry or smoke it after sewing. Slice, stir-fry and steam when eating.

4. Qichun loach with bean curd

is a famous local dish. Take a yellow live loach with a thick little finger and keep it in clear water for a day or two, so that it can spit out its abdominal viscera. Heat the pot on the fire, add sesame oil, chopped green onion, ginger rice and other condiments, put fresh and tender tofu in the whole, add loach, and simmer slowly. The loach is heated and drills into the tofu until it is mashed. When the loach can't drill and the tofu whirs, increase the firepower, add a proper amount of lard, soy sauce, refined salt, white vinegar and spiced powder, turn over and stew for a while, and serve with chopped green onion when taking out the pot.

5. Macheng Meat Cake

Macheng Meat Cake is a traditional dish in Macheng. Remove the thorns and skins from fresh fish, remove the bones and skins from pork, and chop them into pulp. Put bean powder, clear water and salt into a basin in proportion and stir them with the pulp. Add seasonings such as ginger and chopped green onion, make them into a round or square shape, put them into a steamer, steam them on strong fire for 15-21 minutes, cut them into rectangular strips, and serve them on a plate. They can be cooked or refrigerated, and they are delicious.

6. preserved eggs in Chun Yan

preserved eggs in Chun Yan were created in the early 21th century, with a history of more than 111 years, and are known as "the first egg in eastern Hubei". It is famous for its unique formula, delicious taste and rich nutrition. Eggs are amber-shaped, elastic, translucent as pearls, colorful as rainbows, fragrant, not greasy and easy to digest.

7. Qichun sour rice flour

Qichun sour rice flour has been refined through 15 processes, including pit rice, pit pulp (secondary fermentation), pulp filtration, beating and stirring, etc. It is crystal clear, sour and refreshing, full of gluten and flexible in texture; Boiled water does not paste soup, and dry frying is not easy to break.

8. Xishui honey lotus root

Xishui honey lotus root, also known as Dongpo lotus root, is a famous local dish. Fresh lotus root from Xishui Sesame Lake in autumn and winter is selected, washed, filled with glutinous rice, and steamed with rock sugar, tangerine, lotus seed, peanut kernel and osmanthus flowers for several times. Its taste is sweet, soft and powdery, and the beads are slim. According to legend, when Su Dongpo lived in Huangzhou, he often used this dish to drink wine, hence the name "Dongpo Lotus Root".

9. Huangzhou Roasted Plum

The stuffing of Huangzhou Roasted Plum is made of fat meat, cooked steamed buns, orange cakes, peanuts, raisins, crystal sugar, sweet-scented osmanthus, red and green silk, etc. Can be steamed, fried, roasted, sweet and delicious.

11. Huangzhou Dongpo Meat

Huangzhou Dongpo Meat, a unique traditional dish in Hubei, is well known. It was made by Su Shi himself and originated in Huangzhou. Because of its delicious and mellow taste and moxibustion population, it has been loved by people since ancient times, so it has become a famous dish in banquets in eastern Hubei. Nowadays, visitors who visit Huangzhou Chibi can taste this delicious food at Dongpo Restaurant.