Hubei specialties and delicacies
The unique daily products in Hubei Province include Honghu feather fan and Yichang rockery. Yan 'er produced in Fangxian County and Baokang County is a famous delicacy. Besides, pearl fruit rice wine, Huangshi Port cake, white duck preserved egg, Luotian chestnut, Anlu Ginkgo, Xiantao Shahu salted egg, Jiuzhupi salted egg, Maozui braised chicken and Shashi sweet and sour garlic are all delicious foods produced in Hubei.
In addition to purchasing the above local products as souvenirs, don't forget that there are two "natural drug depots" in Hubei, Shennongjia and Wudang Mountain, where not only traditional medicinal materials such as Gastrodia elata, Codonopsis pilosula, Eucommia ulmoides, Coptis chinensis, Poria, etc. are produced, but also wild tonic such as Hericium erinaceus, Pleurotus ostreatus and walnut, so it is very appropriate to buy them back to honor the elderly.
Hubei famous teas: Yihong in Qingjiang, Luyuan in Yuan 'an, Cave Tea in Pu Yin, Cuifeng in Longzhong, Maojian in Shuangqiao, Feng Long in Zhuxi, Maojian in Five Peaks and Jade Emperor Sword in Five Mountains. The Luyuan Tea in Yuan 'an is named after its origin in rokuonji, and it has been included in Selected Studies of Famous Tea in China and the trial teaching material Tea-making in national agricultural colleges. During the Qianlong period, Luyuan Tea was selected as tribute tea.
Hubei cuisine is the general name of hubei cuisine, and hubei cuisine is one of the important local cuisines in China. It is based on Chu cuisine and evolved by combining Jing and Hubei cuisines. According to textual research, the prototype of Chu cuisine appeared in Chu State, and flourished with the development of Chu culture. Its flavor characteristics began to appear more than 2,311 years ago, which shows its long history. Since the Western Zhou Dynasty, Chinese culture has been gradually divided into two branches, the northern branch of the Central Plains culture, which spans the Yellow River basin, is magnificent, simple and honest; The southern branch is Chu culture, which is active in the middle and lower reaches of the Yangtze River. It is characterized by its simplicity, beauty and unrestrained romance. Because of the beautiful scenery and outstanding people in the south of China, hubei cuisine can see the characteristics of the Southern School everywhere, such as delicacy, strangeness, delicacy and cleverness.
The catering services in three towns in Wuhan have a long history and enjoy a good reputation. Among Ye Tiaoyuan's "Hankou Zhuzhi Ci" in the Qing Dynasty, there are "sliced noodles with shredded beans, fish meal with Yuanzi rolling chicken soup, dumplings with Tang Yuan pig blood bear, and the streets are full of bang at night." Therefore, Wuhan is not only a prosperous restaurant, but also a snack with unique local characteristics. In recent years, the catering industry in Wuhan has developed greatly. Because it is located in the thoroughfare of nine provinces in central China, merchants from south to north gather, which not only prospers business, but also brings Wuhan sweet in the south and salty in the north, and spicy in the east and sour in the west. There are not only Hubei restaurants with local characteristics in Wuhan, but also restaurants in Sichuan, Shandong, Guangdong and Zhejiang provinces all over the three towns, which are colorful and known as the story of "not going to Seoul, tasting all the dishes in the world".
Wuhan cuisine is a typical representative of Hubei cuisine. Based on the flavors of Hanyang, Wuchang, mian yang (now Xiantao), Huangpi, Tianmen and Xiaogan, Wuhan cuisine has absorbed the strengths of various flavor schools inside and outside the province, and gradually formed its own unique style: strict selection of materials, meticulous production, emphasis on knife work, temperature, color matching and modeling. He is good at cooking delicacies, fresh freshwater fish and simmering soup technology are unique. The main famous dishes are steamed wuchang fish, Xiantao Pearl White Pill, Braised Yi River Crab, Braised Muqin Fish, Sliced Fish in the Sky, Mandarin Duck, Braised Shark's Fin in Red, Bowled Fish with Shrimp and Sea Cucumber, Mandarin Fish in Tomato Juice, Three-in-one in Huangpi, Three Steamed in mian yang, Family Portrait, Sliced Chicken with Furong, Braised Turtle and Orange Flap.
Hubei cuisine is composed of four major flavor schools: Jingnan, Xiangyun, Ezhou and Hanyuan.