Ezhou is a prefecture-level city under the jurisdiction of Hubei Province, which is located in the east of Hubei Province and the south bank of the middle reaches of the Yangtze River. It is one of the cities under the jurisdiction of Hubei Province, an excellent tourist city in China, a famous historical and cultural city in Hubei Province, and one of the member cities of Wuhan City Circle.

Zhuge grilled fish

Zhuge grilled fish is a traditional dish of Han nationality and a famous local specialty food in Ezhou. Cuisine products are mainly grilled fish series, supplemented by Gong Fulu, fragrant fish and boutique series, which are divided into two series: spicy and spicy.

Lily scallop porridge

Lily scallop porridge is a traditional medicinal diet in China. Washing fresh shellfish and cutting into pieces; Add a little salad oil, salt and soy sauce to the fresh shellfish and mix and marinate; Clean onion and ginger, cut into powder, and shred separately for later use; Wash japonica rice, soak in cold water for a while, mix with salad oil and salt to pickle; Soak lily in warm water and crush it.

Dongpogao cake

Dongpo cake, also known as hollow cake and thousand-layer cake, is named in memory of Su Dongpo and is one of the traditional Chinese dishes in Hubei. Made of refined white flour, eggs, etc. The hollow cakes are round, yellow and crisp, and are in the shape of convex hills and bags. Layers of flat strips are coiled on the top of the hills, which will neither break nor stagger together.

Liangzi Hu crackling fish

Crispy fish, one fragrant and one crisp. You don't have to spit fishbone when eating, and the taste of fish is not "fresh" but "fragrant". The source of brittle fish is imperial brittle fish. Imperial edict bone crisp fish is the ancestor and technical source of crisp fish. Cooked crispy fish has the advantages of complete fish body, soft meat, rotten bones like mud, fragrant but not greasy.

Lake boiled fish

The seasonings used by fishermen to boil fish in the lake are also quite special. The fish in the lake is not cooked without oil, but with fish oil. When fishermen catch big fish, they take out the fat and cook it repeatedly in a hot pot. After deodorizing, keep it for food. Some fishermen also add a little crab roe to make fish oil fresh.

Sun Yicheng Caihezi

Sun Yicheng Cuisine Box is one of the most popular local snacks in Ezhou. Almost every family will succeed. It is a classic configuration to make leek and egg stuffing by invagination. The padding can be configured at will. Grease the bottom of the whole pot, put it in a box after warming, and fry both sides of the box on medium heat until golden brown. Be careful not to burn too much.

Diguo Sam sun

Pot dishes originated in Hongze Lake area at the junction of northern Jiangsu and southern Shandong. In the past, fishermen who worked and rested on Hongze Lake often brought a small earthen stove, sat on the stove with an iron pot, lit a fire with a few pieces of dry wood below, and then cooked a pot of vegetables and covered it with cakes as usual, so this kind of rice was produced.

Stone pot ba loach

Misgurnus anguillicaudatus is a traditional dish of Han nationality, belonging to Hubei cuisine. Fresh loach will be used for diarrhea. More than 40 kinds of spices will be added to the other pot, and loach and sauerkraut will also be added. Then put them into the prepared soup and fry them from high fire to medium fire and then to low fire. Then put them in a stone pot, covered with Chili noodles.

Caidian lotus root soup

Caidian Lotus Root Soup is a famous Han snack in caidian district. Hubei is rich in lotus root, which is famous all over the country. It's tender and white, and it will be sweet and dregs when eaten raw. Hubei people like to cook soup with lotus roots and meat bones until the meat is rotten and boneless. Lotus root slices taste waxy and crisp, and the best soup is fragrant and sweet.