Dongpo Meat Yunhe Restaurant, located in the middle section of Jiefang Avenue in Hankou, has a famous dish cooked with winter bamboo shoots, spinach and pork belly, which is called Dongpo Meat with the harmony of "winter" and "spinach" and "slope". It is delicious and fragrant, and is very popular with diners. This dish originated in Huangzhou, Hubei Province, and was related to the exile of Su Dongpo, a writer in the Northern Song Dynasty. In 1181, Su Shi was banished to Huangzhou, devoted to Dongpo, and named himself Dongpo lay man. At that time, Huangzhou meat was cheap, but the cooking was not good and the taste was not fresh. After experiments, Su Dongpo explored a set of methods for stewing pork belly, and the stewed meat was red in color and mellow and delicious. It is said that he wrote "Stewed Meat Song": "The pork in Huangzhou is as cheap as mud, and the rich refuse to eat it, but the poor don't understand it. Slow fire, less water, when the fire is full, it is beautiful. Get up in the morning and play a bowl, so full that you don't care. "Although there are different languages, they are the same. Later generations called this stew Dongpo pork, which has been circulating in Huangzhou area for more than 911 years. Later, when it was introduced to Wuhan, the cooking technology was improved and the taste was more delicious. Coincidentally, Sichuan and Zhejiang, where Su Shi lived, also have Dongpo meat with different flavors. More interestingly, there is a custom that the bride and groom share Dongpo meat when they get married in Dali, Yunnan. Dongpo meat here in Wuhan is quite authentic.

Huangpi Sanhe Huangpi Sanhe is a traditional folk dish of Huangpi in suburban counties of Wuhan, which has been circulated for hundreds of years. Sanhe is a general term for fish balls, meatballs and meat cakes. The local people also call it the three delicacies. They regard the three delicacies as the minimum standard for judging banquets. There is a saying that "three delicacies are not good without them." Each of the three delicacies has its own traditional production skills. Fish balls are made by chopping gill fish and adding egg white, scallion, ginger juice, lard and so on. Meatballs are made by chopping pork leg with meat, adding minced fish and various seasonings, and crisp frying. Meat cakes are made of the same raw materials as meatballs, but they are made into cakes and steamed. When the three dishes are cooked together, the fish tastes like meat, and the meat smells like fish and has a unique flavor. Because there are three words of fish, pill and cake in the three dishes, fish is homophonic with Yu, dragon is round, and cake is homophonic with Gao, people give three combinations with the meaning of having more than one year, family reunion and rising step by step, which is necessary for auspicious celebrations and New Year's Day. In 1941, Huangpi people opened Huangpi Heji Restaurant in Datong Street, Hankou, and introduced Huangpi Sanhe to Wuhan, which further improved the quality of local dishes, making fish balls smooth and tender, meatballs loose and meat cakes soft and popular. Later, with the construction of WISCO, Heji Restaurant moved to Qingshan Jianshe No.7 Road, renamed Jiefang Restaurant, and continued to refine this dish. If you want to taste this dish in Hankou, you should go to Jianle Restaurant in Qiaokou District.

Sanzheng mian yang, mian yang is a big county in Jianghan Plain, including honghu city in history, and has been restructured into Xiantao City in recent years. There are many waters and rich products in this area, which is the land of fish and rice. People love to eat steamed vegetables, and there is a custom of "no steaming without vegetables", which is called the hometown of steamed vegetables. Three steaming means three kinds of steamed vegetables, some of which refer to steamed fish, steamed meat and steamed chicken, some refer to steamed fish, steamed meat and steamed meatballs, and some refer to steamed pork powder, steamed pearl meatballs and steamed white balls. The so-called steamed pearl meatballs are made by chopping fish and meat, feeding them, squeezing them into meatballs, rolling sticky rice in an enlarged sieve, and then steaming them in a cage. The cooked glutinous rice is crystal clear and transparent, just like pearls. If glutinous rice is not rolled and steamed, it is called steamed white pills. Mian yang Sanzheng has a history of at least 611 years. According to legend, Chen Youliang, the leader of the peasant uprising at the end of the Yuan Dynasty, took mian yang county in one fell swoop. Chen's wife, Mrs. Pan Shi (referring to Roche), cooked in person, mixed fish, meat and lotus root with rice flour, served with other condiments, and steamed them in bowls to reward the peasant uprising. Everyone ate it and praised it. Since then, it has been passed down from generation to generation, and eating steamed vegetables has become a habit.

Panlong Roll Cut Panlong Roll Cut, also known as Panlong Cuisine, is one of the famous dishes in Chu Township operated by Yunhe Restaurant and Laohuibin Restaurant in Hankou. It originated in Zhongxiang County, Hubei Province, and has a history of more than 111 years. There are many local legends, all related to Emperor Jiajing of the Ming Dynasty. In 1521, Emperor Zhu Houzhao of Zhengde died of illness, and he was succeeded by Zhu Hougan, the son of Xing Xian Wang, who was sealed in Chengtianfu (Zhongxiang). Legend has it that Zhu Hougui was afraid that other uncles and brothers who had been kept away from home would arrive in Beijing in advance to seize the throne, dressed casually as prisoners who had been released from Beijing, and went to Beijing day and night. When he was hungry, he ate a ring-shaped food around his neck: egg skin, fish and meat stuffing, steamed and shaped, which was convenient to eat, delicious and not greasy. When Zhu Hougui said goodbye to his teacher before leaving for Beijing, the teacher and the chef discussed how to cook an ingenious dish for the soon-to-be-enthroned emperor, so he made eggs as skins and fish as a museum, rolled them into long strips, steamed them, sliced them into thin slices, and put them on a plate to make them look like dragons, which is called eating meat but not meat. It is also said that Zhu Hougan visited the teacher when he returned to Zhong Xiang to build a tomb for his father after he succeeded to the throne, and the teacher designed this dish for him. Later spread, enduring. Restaurants and restaurants in Wuhan have been improved on the basis of folk law, making them famous Hubei dishes with good color, fragrance, taste and shape.

Sunflower bean curd for the Old Club was created by Zong Liangzhi and senior chef Zong Liangsong in senior chef. In the 1941s, they learned from Master Hu Chengfan's skills and made a unique tofu. The production method is to peel and grind fresh tofu, mix with ingredients such as minced fish, shrimp and ham, and cook it carefully. It is called Japanese tofu, which is really first-class and beautiful. After the market hit three towns in Wuhan, many gourmets went to this restaurant to order this dish. Chefs strive for perfection, and design and improve the shape of the first-class tofu. The prepared first-class tofu is covered with shredded eggs and surrounded by green leaves, making it look like sunflower and renamed sunflower tofu. This famous dish has aroused great interest from a couple of overseas Chinese who are eager for the motherland. After tasting it, they improvised a poem saying, "Sunflower, tofu, milk, cabbage, which makes people miss the old guests. Chu Township is beautiful and has a strong flavor. After tasting it, they feel more at home.

The stuffing of the Four Seasons soup bag is exquisite, and the materials are strictly selected. First, the fresh pork leg meat is chopped into paste, then mixed with aspic and other condiments, wrapped in a thin dough, steamed in a cage, and the aspic becomes soup. The paste is fresh and tender, with seven pieces. In order to meet the needs of different customers, in addition to fresh meat soup packets, they should also make crab yellow soup packets, shrimp soup packets, mushroom soup packets, chicken minced soup packets and assorted soup packets.

the main varieties of xiaotaoyuan simmer soup are crock chicken soup, sparerib soup, hoof soup, bafeng soup, foot fish soup, beef soup and duck soup. Pot chicken soup is the most famous, and its raw material is the fat hen weighing more than one and a half kilograms in Xiaogan, Bo Huang. It is chopped into chicken pieces, stir-fried with a chain saw, and then poured into a pot with boiling water. It is cooked with strong fire and simmered thoroughly with low fire. The soup is original and nutritious, and it is a nourishing top grade for the elderly, patients and parturients. Bafeng soup and other grain soups are also featured in various counties, which are delicious and deeply loved by diners.

Tan Yanji dumplings have strict standards from meat selection, ingredients, taste, stuffing, system to package, soup, cooking and other processes, such as stuffing with fresh pork leg and beef leg, soup with pig's trotters, and seasoning with shrimp, mushrooms, parsley, chopped green onion, etc., to make the dumplings tender, fresh in soup, beautiful in shape and thin in skin.

In addition to the traditional fresh meat dumplings, the famous teacher Tan Yinshan has successively developed new varieties in recent years, such as mushroom dumplings, factory rice dumplings, three fresh dumplings, chicken-minced dumplings, shrimp dumplings, etc., which are suitable for the tastes of different diners. Cai Linji, Regan Noodles Regan Noodles, Shanxi Daoxiao Noodles, Guangdong, Guangdong, Guangxi,, Dandan Noodles and northern Zhajiang Noodles are also known as the five famous noodles in China. It is not only different from cold noodles, but also different from noodle soup. The production method is that noodles are basically cooked first, then they are brought together to drain oil and spread out for cooling. When eating, they are boiled in boiling water for a few times, drained, and mixed with sesame sauce, shrimp, chopped green onion, diced pickled radish, sesame oil and vinegar. It is fragrant and chewy when it is catchy. Li Bao, who sold noodle soup on Changdi Street in Hankou in the early 1931s, was afraid that the unsold noodle soup would turn sour, so he picked it up and hung it on the record. He accidentally knocked down the oil pot and mixed the sesame oil into the noodles. The next day, he boiled these noodles in boiling water for a few times, fished them up and mixed them with seasonings. They were steaming and fragrant, which made people scramble to buy food. He blurted out what face he had on earth. Regan Noodles ". People say that Regan Noodles is good, and he has monopolized this aspect ever since. Some food vendors saw that his business was booming, so they learned from him and sold them. Now there are Regan Noodles pavilions and stalls everywhere in the streets of Wuhan, which is one of the breakfast snacks that Wuhan people like to eat in the morning.

Mianwo Mianwo, like Regan Noodles, is one of the favorite breakfasts of Wuhan people. It is simple to make, and it is spread all over the streets of three towns in Wuhan. Most of them are run by stalls or restaurants, and there are no representative shops. Mianwo is unique to Wuhan and was founded in Guangxu period of Qing Dynasty (1875-1919). At that time, there was a biscuit seller named Chang Zhiren near Jijiazui in Hanzheng Street, Hankou. Seeing that the business of selling biscuits was not good, he tried to create a new early variety. After repeated pondering, he asked the blacksmith to make a dry iron spoon with a convex nest shape, poured rice slurry mixed with rice and soybeans, sprinkled with black sesame seeds, and fried it in an oil pan, and soon made round rice cakes with thick and hollow sides and yellow and crispy colors. People think it's unique. It tastes soft in the thick part and crisp in the thin part, which is very tasty. Chang Zhiren called it Mianwo, which has been circulating for more than 111 years and has become a kind of cheap and good breakfast.