There is a train called D59 12. You can eat all over Hubei with it! The whole journey takes 6 hours 13 stop, 200 yuan. You are only one vote away from Hubei cuisine!
See what's delicious in these places.
Huanggang city
Huanggang is a famous historical and cultural city with beautiful natural scenery. There are countless places for summer vacation and leisure, but what attracts publicity is the food here.
Dongpo Meat: Su Dongpo was once demoted to Huangzhou (Huanggang was called Huangzhou in ancient times), and he also wrote the famous "Niannujiao Chibi Nostalgia" in Huangzhou. Therefore, Huanggang has a close relationship with Su Da's literary giant, and this Dongpo meat is also a must. The entrance is soft and rotten, fat but not greasy.
Luotian Soda Baba: It is made of dough with black sesame seeds in the middle, and the fragrance of black sesame seeds is scattered in the mouth.
Chicken soup: the best food for local farmers to entertain guests, and it is also a nourishing product for the elderly and the weak. You don't need the fresh fragrance of the old hen and the soft waxy taste of Bazin.
There are also special crystal lotus root balls and Dongpo cakes. Many authentic foods are hidden in the well-known "fly restaurant" of local people!
Xiaocheng
Hanchuan, which belongs to Xiaogan City, has a long history and is one of the birthplaces of Chu culture. Of course, don't miss the delicious food here.
Xiaogan rice wine: I don't need to say that everyone is familiar with it. Eating an egg flower rice wine or paste rice wine for breakfast is really delicious without friends. Different from the rice wine we usually eat, the rice wine here is more mellow and lasting.
Two Rivers and Three Steams: a typical regional dish, good at steaming, powder steaming and bubble steaming. Its steaming method is more particular, and Lai cuisine is more distinctive. Different steaming methods give more choices to the taste.
Xiaogan sesame candy: It has a long history. According to legend, Song Taizu Zhao Kuangyin once ate it and praised it, so it became a royal tribute.
It takes glutinous rice, sesame seeds and sugar as the main ingredients, with peanuts, burnt salt and almonds. Through 12 process flows and 32 links. It looks like a wooden comb, which is the color of Bai Rushuang. It smells like sesame, which is super attractive.
Tianmen city
Tianmen City is the first "hometown of steamed vegetables in China" in China, so I want to eat authentic steamed vegetables this time.
Tianmen steamed vegetables: it can be regarded as meat, fish and eggs, and there is nothing that can't be steamed. According to textual research, it has a history of nearly 4600 years. About eating Hubei people is so powerful!
Huangtan rice noodle: It's very similar to the paste soup powder we eat. The soup is mushy, delicate and soft, and it is very classic with fried dough sticks. The Dalbergia rice noodles here will be served with dried eel, which is really delicious when eaten in one bite.
Barrel furnace pot helmet: In fact, pot helmets can be eaten all over Wuhan, but the pot helmets vary according to different regions. The Guo kui in Tianmen City is still made according to the traditional technology, fermented with old flour and baked with charcoal stove. My favorite is the helmet of pig oil pan, haha.
Jingzhou city
Jingzhou, formerly known as Jiangling, is the birthplace of Chu culture and the center of the three kingdoms culture. Talking about food is also a fascinating place.
Thousands of pieces of braised pork: I didn't expect Xiao Gongju's favorite home cooking to come from Jingzhou. It is made of fat and thin pork belly, boiled and fried, browned, sliced, steamed in a bowl and instantly dissolved in the mouth. Tut tut, I'm hungry when I look at it.
Fried dough sticks wrapped in glutinous rice: it's a genius invention, and hamburgers can't be compared with hot dogs. Small table, square inch, glutinous rice, fried dough sticks, all kinds of kelp silk, salted fish silk, potato silk, beef silk, ham sausage ... complement each other and taste natural. It is estimated that only people who have eaten know the taste.
Fish cake: you can't see fish when you eat fish. Fish tastes like meat and meat tastes like fish. It is soluble in your mouth. Well, it's really my favorite hot pot companion, and the fish cake from the place of origin is probably better.
Eight-treasure rice: it is made of red dates, lotus seeds, coix seed, longan, honey cherry, honey wax gourd strips, sweet-scented osmanthus and glutinous rice by steaming, and then adding sugar and lard to stew. The entrance is sweet and delicious, oily but not greasy, sweet but not greasy.
Yichang city
Yichang enjoys the reputation of "the gateway to the Three Gorges" and "the pearl of the Three Gorges". The food here is different from that in Wuhan.
Cold shrimp: cooked with rice paste, and leaked into a cold water basin with a colander. It is named because the head is big and the tail is thin and shaped like a shrimp. Eating in the mouth is refreshing and soft, and brown sugar water is especially sweet.
Radish jiaozi: The production method is very different from that in northern jiaozi. Shredding radish, mixing with spices such as pepper powder, and frying. When frying, put the base pulp into the meniscus iron spoon, add shredded radish as stuffing, then cover the pulp and fry until golden brown. A bite down, crisp outside and tender inside, spicy but not stinging, delicious.
Three Tour Fairy Chicken: According to legend, this dish was named after the "Three Sus" in the Song Dynasty. As early as the first year of Jiayu in the Northern Song Dynasty (AD 1056), Su Xun, Su Shi and Su Zhe had eaten this dish when they visited Sanyou Cave together. They think the food is delicious, and after eating it, they feel relaxed and happy, enjoying themselves more than the gods, hence the name.
Enshi City
Besides the beautiful scenery, even the food here is my favorite.
Kangtudou: It's actually a small potato. It doesn't feel the same as Xiao Gongju eating on the streets of Wuhan. The small potatoes here have a delicate taste and a strong starch flavor. The ingredients will not rob the taste of the ingredients themselves, saying that they are all hungry.
Wax hoof hot pot: after stewing in hot pot, the smell of wax is more intense. After chewing, the original flavor of pork is also very rich. Take a bite, you can see that the meat fiber is ruddy like pine, and the wax juice is rich and attractive. You have to eat hot pot with air conditioning in summer. This is life!
Zhang Guan Slag: Slag is also called "lazy tofu". After the residue is boiled, the brine becomes slightly dry. Pork, chicken and eggs are added to the fresh soup to make a series of residue hot pots such as fresh meat residue and chicken residue. In one bite, the tofu is fried to pieces, which is super delicious.
The deed of mutual covenant written here is the voice of the moment.
From Huanggang to Lichuan, it is an endless journey of eating goods. Don't worry, have a trip on the tip of your tongue!