As one of the top ten cuisines in China, it mainly focuses on aquatic products, mainly fish, with rich juice and bright taste, fresh and slightly spicy taste, paying attention to its true colors, rich dishes and numerous banquets. Good at steaming, stewing, frying, roasting, frying and other cooking methods. Folk dishes are mainly simmered soup, steamed vegetables, patties, fish balls and rice snacks.

[steamed wuchang fish]

"steamed wuchang fish" is made of Megalobrama amblycephala (that is, Megalobrama amblycephala) produced in Liangzi Lake, Sun Yicheng County, and steamed with various seasonings. The fish is tender and the soup is delicious. Chairman Mao tasted this dish many times in Wuhan, and wrote down the famous sentence "Only drink Changsha water and eat Wuchang fish", which made "steamed wuchang fish" famous at home and abroad and became the main famous dish in Wuhan.

The preparation method is as follows: clean the fish, spread bluegrass flower knives on both sides, blanch with boiling water, put in a fish pond, alternately place sliced mushrooms, cooked ham and bamboo shoots, sprinkle with diced pork fat, green beans, onions, ginger slices, refined salt, Shaoxing wine and clear soup, put in a drawer, steam for 10 minute, and take out.

[Braised [fish back] fish]

"Braised fish" is a famous dish with traditional flavor in Shanghai, which is famous both inside and outside the province.

Choose Siniperca chuatsi from Shishou, Yangtze River to Jinkou Town, Wuchang, wash it, chop it into cubes, put it in an oil spoon, add Shao wine, scallion and ginger slices, add clear water to cook until it is 90% mature, add soy sauce, refined salt and monosodium glutamate, then cook it with slow fire until the soup is thick, and thicken it with starch.

It is characterized by golden color, tender and smooth fish and delicious taste.

[Steamed pearl balls]

This dish is made of pig fat and lean meat, fishy fish and diced water chestnuts, with salt, pepper, chopped green onion, Jiang Mo, Shaoxing wine and stuffing, squeezed into small balls, rolled with soaked and filtered glutinous rice, and steamed in a drawer.

The color is white, the rice grains are crystal clear as beads, and the meatballs are soft and delicious.

[three-in-one combustion]

"Shao San He" is a traditional dish in Huangpi County, Hubei Province, which has been popular among the people for nearly a hundred years.

This dish is made of refined fish balls, patties and meatballs, with ingredients such as magnolia slices, black fungus, soy sauce, monosodium glutamate and lard. Three kinds of dishes are bright in color, different in taste and soft and tender. Fish balls are made from fishy fish, minced onion and ginger, monosodium glutamate, refined salt, egg white and starch by boiling. The meat pie is made of diced meat, minced fish, salt water, minced onion and ginger, refined salt, white sugar, monosodium glutamate, starch and homogenate, and is spread on the bean curd skin and steamed. The meatballs are minced fish, diced water chestnut, minced onion and ginger, pepper, refined salt, monosodium glutamate, rice and fried sesame.

"Chicken leg with pure oil and eight treasures"

This dish is a traditional dish in Shashi, Hubei Province, with a long history and a good reputation in Jingsha. Stir-fry diced chicken breast, diced pork, diced mushrooms, diced squid, diced winter bamboo shoots, and diced sausage with shrimp, shrimp skin, refined salt, soy sauce, monosodium glutamate, and minced onion and ginger into stuffing, add eggs, starch, and paste, wrap the chicken thigh bone with lard net, and stir-fry with sesame seeds.

It is characterized by light yellow and oily color, resembling a chicken leg, loose outside and crisp inside, soft and tender and delicious.

[Braised wild duck]

This dish is one of the traditional dishes in Honghu Lake, Hubei Province. The cooking method is fine, paying attention to firepower, and the meat is fat, tender and crisp, fresh and sweet.

The preparation method is as follows: selecting wild ducks, plucking and unhairing, removing internal organs, head, tail, claws and ridges, chopping, stir-frying with sesame oil, Shaoxing wine and salt water, adding seasonings, stewing until the soup is thick, and then sprinkling chopped green onion and sesame spicy powder.

[babao rice]

Steamed eight-treasure rice is a traditional dish in Jingzhou, Hubei Province, with a history of nearly a hundred years. According to legend, this dish was created by Ma Dai, the chef of Qing Dynasty, when he was exiled to Jingzhou. This dish is made in a unique way. Local glutinous rice, lotus seeds, coix seed, candied melon strips, longan meat, red dates and melon seeds are steamed into eight-treasure rice, stewed with white sugar water and cooked lard, and sprinkled with red cherries. Vegetable oil is soft and waxy, and nuts are sweet, which is an indispensable beet for banquets in Jingsha area.

Huaiyang cuisine

Huaiyang cuisine is a famous cuisine in the middle and lower reaches of the Yangtze River in China. It covers a wide area, including Jiangsu, Zhejiang, Anhui and Shanghai, as well as parts of Jiangxi and Henan. It has the reputation of "the best in the southeast" and "the most beautiful in the world".

Huaiyang cuisine is rigorous in material selection, exquisite in craftsmanship, good at stewing, stewing and roasting, paying attention to the preparation of soup materials, paying attention to the original flavor, good at modeling, and lifelike in melon and fruit carving. I can also make "all-eel seats" Huaiyang has fine workmanship, beautiful shape, diverse tastes and exquisite production.

Huaiyang wonton

Huaiyang wonton began in the early Republic of China. Fan Haode, the boss of rice industry at that time, was famous for operating wonton and steamed buns. In order to create a brand, he traveled all over the north and south, absorbed the advantages of wonton in the north and south, and combined with the tastes of Huaiyang people, created a flavor snack with local characteristics in Huaiyang.

Huaiyang Wonton is made by stewing chicken soup with minced meat, adding noodles and vegetable leaves, then cooking the processed shredded chicken, dried laver, pickled mustard tuber, laver, vermicelli, kelp, Xiao Sheng pills and shredded eggs, and adding appropriate seasonings such as ground oil, monosodium glutamate, aged vinegar, cooking wine, soy sauce and spices. According to the season, fresh vegetables such as cattail, day lily, leek, coriander, garlic sprout and Schizonepeta can also be added. Its taste is delicious, refreshing, fragrant but not greasy.

The snack was once extinct during the Cultural Revolution, and resumed operation in the city around 1980. It inherits the traditional craft of Huaiyang wonton and maintains the unique flavor of local famous food. Now the night market in Chengguan is full of wonton stalls, and diners are often full.

Zhangjia donkey meat soup

Zhangjia donkey broth, which is made of donkey meat broth, has a clear color, rotten meat but not greasy, white as milk, full of appetizers and a fragrant smell. With food or wine, it has a delicate taste and a long aftertaste. From Daoguang period of Qing Dynasty to the early days of the founding of the People's Republic of China, the donkey broth in the county was exclusively operated by the Zhang family. At that time, this soup was famous far and wide. In the past, dignitaries, businessmen and even rural Ye Fu enjoyed drinking the Zhangjia donkey broth in Huaiyang County.

In addition, the Zhangjia donkey meat soup shop is also equipped with "donkey blood", which is a top quality product. Donkey blood is an ancestral stunt of the Zhang family, which is processed from donkey blood. The shape is like a brain, like an egg, white and delicate, with good color and fragrance. This kind of food is rich in nutrition, which can greatly replenish vitality, nourish blood and soothe the nerves. Suitable for all ages, people who eat will say no.

Baked cattail leaf

Baked general cuisine is a famous dish unique to Huaiyang, and it is listed as one of the local famous dishes in Henan Province. It is made from the special product of Hu Chenghu Lake-the tender buds at the lower end of the shop, with seasonings. Baked cattail can be cooked alone or together with meat, fish and eggs. There are shrimp-roasted typhoid fever, egg yolk-roasted typhoid fever and fish fillet-roasted typhoid fever. No matter what kind of baked cattail is, it is as white as jade, fresh and tender, and has a unique flavor. In summer and autumn, all the hotels in the county town regard Shaopu cuisine as a famous local dish in Huaiyang to attract diners, and the hospitable Huaiyang people often regard Shaopu cuisine as the first dish to entertain guests.

Gaiguo jiakui

Gai Guo Jia Kui was created by Gai Zhuang Gai Old Shop in Ji Huang Township of this county at the end of Guangxu period of Qing Dynasty, and passed down to his son Gai Chang Rong for two generations. Its helmet is sulfur-free and alkali-free, and steamed bread tastes sweet. The method is: blanch the noodles with boiling water to make the yeast rise, connect the noodles two or three times, put them on a stick to make them soft, and then rub them repeatedly with your hands to achieve a smooth and shiny color, like a snowball. Make a round cake (or a semicircle) and stick it on the edge of the pot until one side is white and the other side is brown. It is not moldy or spoiled, and it is a unique pot helmet with delicious taste and soft inside.

Gai Guo Jia nang has been deeply loved by the world since it came out. In 1930s, it ranked first in Huaiyang steamed bread industry, and was also famous in several surrounding counties. Now the business hall is located in the east of South Cross Street in Chengguan, and it is listed at four o'clock every afternoon, which is in short supply. Because Huaiyang Beggars' Guild Chief is well-known, during the Taihaoling Temple Fair over the years, pilgrims and tourists from hundreds of miles around were lucky enough to bring him back to share with the whole family.

Bagged roast chicken

The name of the roast chicken with square cloth bag comes from the present Fang Jia old man's milk name cloth bag, and its roast chicken is famous for its rich flavor but not greasy. The production process and ingredients are unknown for the time being, and other kinds (such as Fu Liji roast chicken) are not like cloth bags. And its tofu sticks (thin tofu cut into strips and cooked) are made of this kind of roast chicken's production procedures and ingredients. People in Huaiyang will smell like roast chicken and tofu when they go out for many days. Family dinner is essential.