1, Luohan bamboo shoots burst into double crispness
Luohan bamboo shoots are crispy and crispy, which is a traditional famous dish of Han nationality in Hubei. This dish is characterized by crispness, freshness and unique taste. Put chicken gizzards and squid in oil, quickly break them up with iron chopsticks, pour them into a colander, leave the oil in a frying spoon, add onion, ginger and garlic, stir-fry until cooked, then add chicken gizzards, squid, bamboo shoots and a proper amount of sauce. Because of the smell of chicken gizzards, many people don't like them. Some of them make a crunching sound when chewing. I don't know where they are delicious.
2. Fried eel rolls
The raw fried eel roll is a famous dish in Hubei province, and it is a practice of eel. The required materials are eel, winter bamboo shoots, mushrooms, starch and so on. Its taste is fresh and soft, tender and pure, sweet and sour, mellow and delicious. For many northerners, eel is rarely eaten. It looks like a snake. It really takes some courage to eat such delicious food.
3. Jason Wu duck neck
Jason Wu duck neck is one of the most famous traditional snacks in Wuhan, Hubei Province, which is named after it originated from Jason Wu Road in Hankou. Jason Wu duck neck is an improved Sichuan-style marinated duck neck with Sichuan spicy style, tangy smell, exciting taste and unparalleled delicacy, so it has quickly become a favorite snack of Wuhan people. If foreign diners can't eat spicy food, they will have no luck to eat this delicious food.
4, lazy tofu
Lazy tofu, the name of food. In the northern part of Hebei Province and many areas of Hubei Province (especially Yichang and Enshi) and Tujia mountainous areas, farmers grind soybeans and water into slurry in the process of making tofu, then filter the bean dregs, put them directly into the pot without wrapping cloth, add various vegetable leaves and oil and salt seasonings, cook them with fire, and eat them immediately after cooking. If you want to accept the taste of this delicious food, you must eat more times.
5, slag pepper
Zhaguang pepper is a unique dish in Hubei, especially in Dangyang and Yuan 'an areas of Yichang City, Hubei Province. Most of them were made after the Millennium in the lunar calendar. The method is to wash the bright red peppers, chop them up, mix in appropriate amount of corn flour and salt, or stew or steam them, and then fry them for eating. The color is red, and the taste of hot and sour is very special, especially when they are fried with local bacon, it will be more refreshing and increase appetite. This spicy taste is really unacceptable to most people. A few more bites will make you spicy at both ends.
6. safflower seeds
Safflower seeds, also known as "ice powder" and "jelly", are widely distributed in Sichuan, Chongqing, Yichang and Hubei. Yichang dialect is called "porcelain wazi", which is a common street-side summer drink in Yichang, Hubei Province. For the first time, foreign diners are not used to it.
7. Three Soups
Sandaotang is a traditional snack, which originated in Yunyang County, Hubei Province. It was named because it originated in Yun County during Tongzhi period. It has a history of 100 years. There are also some local sayings, such as "pilgrims from all over the world must eat three soups from Wan Li when they come to Wudang" and "three soups from Yunyang and Wan Li". Have an authentic bowl instead of a meal.
8. Yunxian sour noodles
Sour soup noodles are a kind of flavor snacks in Yunxian County, Hubei Province, which are deeply loved by local people. Especially in summer and autumn, the sour paste noodles are lukewarm, sour and fragrant, delicious and refreshing, suitable for all ages. So old Yunyang City is sold almost everywhere, and many families will do it. Until now, it is still enduring. According to legend, sour soup noodles were gradually formed by the habit of eating kimchi in Yunxian county, and have been circulated for more than 100 years. It really takes a while to get used to this sour taste.
9, crab yellow catfish belly
Crab yellow catfish belly is a famous dish of Han nationality in Hubei. Select two Maoshan female crabs, tie their feet tightly with thread to prevent the crab roe from flowing out, steam them in a cage for 20 minutes, take them out, scrape off the crab roe, peel off the crab meat and wipe off the dust on the catfish abdomen. Put the casserole on the fire, add a catty of lard, and then put down the fish belly. When the fish maw is soft and frothy, take out the pan, soak it in hot oil for 10 minute, take out the fish maw slices, break them on both sides, and then put them into the oil pan. At the same time, stir-fry all kinds of ingredients together with crab meat, add three spoonfuls of stock, add the fish maw, season, thicken with wet starch, and sprinkle with chopped green onion and pepper. The process is so complicated that diners who are not used to the taste of fish belly can't enjoy this delicious food.
10, Jiangling three stewed eight treasures Jiangling three stewed eight treasures, also known as eight-treasure rice, is a famous traditional point in Jingzhou area, with bright color, sweet and moist, oily but not greasy, sweet but not greasy. At the end of the Qing Dynasty, the court chef Dai Xiao cooked this dish for Empress Dowager Cixi. Later, Dai Xiao became famous for making eight-treasure rice in Juzhenyuan restaurant in Jiangling. Jiangling Sambo is made of glutinous rice, red dates, lotus seeds, longan, dense cherries, melon seeds, sweet-scented osmanthus, dense wax gourd and coix seed by steaming, and then adding sugar and lard.