Guangshui is located in the northeast of Hubei, bordering Henan in the north. It is a famous hometown of garlic and calligraphy and painting in China. Although Guangshui's dishes have not formed their own cuisines, they may come down in one continuous line with their scholarly culture. Its home cooking is famous for its exquisite craftsmanship and mellow taste. The widely circulated "Yingshan Slippery Meat" comes from Guangshui. As a frequent visitor of "Xiang 'e Restaurant", I dare not enjoy the happiness of Guangshui cuisine alone, but want to introduce the most authentic Guangshui home cooking to busy urban friends!

"Tongbai small hemp fish": This small hemp fish grows in the sand and gravel of the stream between Tongbai mountains. This kind of fish used to be abundant, but now it is very rare because of overfishing. The special dish "Tongbai Maxiao Fish" launched by "Xiang 'e Restaurant" was purchased directly from fishermen in Guangshui Mountain and transported by live broadcast. There are many ways to do it, two of which are most popular with guests: one is dry frying, and the other is braising in soy sauce. Stir-fry dried fish with pure sesame oil and other seasonings first. Golden color, soft, sweet and crisp, spicy and refreshing, and it melts in the mouth. This is a good dish to go with wine. Braised small hemp fish is synthesized by boiling various seasonings and adding soup. Different from dry frying, braised small hemp fish is soft, smooth and fresh, with a long aftertaste.

"Thousand pieces of mold": Thousand pieces of mold is also a unique local flavor dish in Guangshui. The semi-finished product of this dish must be treated by a variety of preliminary processes such as drum, fermentation and mildew. There are also two ways of dry frying and braising, among which braising is the most representative.

"Bean dregs": Bean dregs eaten all day as food in the era of shortage economy have become delicious food on the table of modern urbanites through the wonderful hands of chefs in Hunan and Hubei. Bean dregs, like moldy thousand pieces, have to undergo complicated pretreatment. The special technology needed for this processing is unique to Guangshui people, and it is difficult for outsiders to imitate it. It has many methods, such as dry frying, stewing, stewing soup, simmering and so on.

The more distinctive, the more popular. Today's urbanites, out of the pursuit of quality of life, after being tired of eating Chinese food, extend their tentacles to local characteristics, hoping to find peace and freedom after the noise of the city. Then, why not find a weekend, bring your family and invite friends to "Xiang 'e Restaurant" and find the freedom and freedom you need while tasting Cantonese food?