One of the two famous dishes in Hubei. It is named after being produced in Liangzi Lake in Ezhou. The head is tall, the face is flat and the back is thick, it is rhombic, rich in fat, fragrant in meat, soup and rich in nutrition, which is a rare delicacy among freshwater fish. 1957, President Mao Zedong published the Course of Water Regulation. Swimming ",and in the poem" only drink Changsha water and eat Wuchang fish ",aroused people's interest in Wuchang fish. With the development of the times, the cooking technology of Wuchang fish has been continuously improved and perfected, from the traditional three methods of steaming, boiling and roasting to steaming, red oil, net and slippery. Among them, steamed wuchang fish of Wuchang Greater China Restaurant has a unique style and is often used as a banquet in this restaurant. Its characteristics are: smooth and tender taste, delicious flavor, well-known at home and abroad.

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. [ 1]

Steamed ternary in Xiantao

"Steamed three yuan in Xiantao" is one of the traditional famous dishes in Mianyang, Hubei Province, with strong local characteristics. It is an essential main course for Mianyang folk, full-moon babies, weddings, funerals, birthdays, birthdays and other banquets.

"Xiantao steamed three yuan", namely steamed meatballs, steamed tofu meatballs and steamed pearl meatballs (also known as plain clothes meatballs and glutinous rice balls). Originated in the Five Dynasties and Ten Kingdoms period.

The method of steaming tofu balls:

(1) Squeeze the tofu, wrap it tightly with clean cotton cloth, and squeeze out the water; 65g fat pork is cut into diced soybeans, lean pork 100g, and fish is chopped separately.

(2) Put drained tofu, diced meat, minced meat and minced fish into a bowl, add refined salt, pepper, monosodium glutamate, camellia and Jiang Mo, beat in eggs and mix well, then add dry starch, stir vigorously, squeeze them into 1 00g1ball by hand, put them into a cage one by one, and steam them over high fire for about 650.

Features: white and pure, soft and tender, fragrant and refreshing, never tired of eating.

Mianyang steamed pearl circle method:

Soak glutinous rice in clear water for 2-3 hours, and drain it with a dustpan for later use; Chop pork and fish, put them in a pot, add salt, Jiang Mo, chopped green onion, pepper and monosodium glutamate, beat in eggs and mix well, then add 450g starch and water, stir vigorously, squeeze them into balls weighing about 15g, and roll them up with sticky rice. When the balls are covered with sticky rice, put them in a steamer one by one (when rolling sticky rice, you can't use your left hand to avoid sticky rice sticking to the meat. If violet is used as the bottom of the dish, the glutinous rice will be white and crystal clear.

Features: white and crystal clear, soft and tender, mellow and refreshing.

Braised Qin Mu fish

Also known as "Braised Tile Fish", Tianmen, Hubei called it "Braised Muqin Fish". According to legend, the production of this dish is related to Tan, a writer in Ming Dynasty.

Tan (1586- 1637), a summer tourist from Huguang Jingling (now Tianmen, Hubei), co-founded Lingpai with. Jingling School is a literary school in the late Ming Dynasty. Both Tan and Zhong Xing were named after Jingling people. The police schools after the Ming Dynasty School of Literature strongly opposed the imitation of ancient prose and demanded the expression of spirit. Their opinions are basically consistent with those of the police academy, but they think that the works of the police academy have superficial disadvantages.

Hubei specialty-Ciba

Trying to correct it in a deep and lonely style is so difficult. But it has made great contributions to the development of prose.

Tan is the author of 23 volumes of Tan Youxia Collection. Tan not only likes poetry, but also likes the sound of bamboo silk, especially the Lingnan wood chip piano. One day, he suddenly found that the herring segment with the head and tail removed looked like a wood chip piano. So he ordered people to make patterns along the ribs and stew them with wine. Seeing food is like smelling the tinkling and elegance of the wood chip piano. This case later spread to the people, because it looks like a roof tile, so it is called "braised tile fish".

Steamed eel

China, the hometown of steamed vegetables, is said to have a history of nearly two thousand years. One of them is "bubble steaming". This method can only be done by a chef in Tianmen. It is said that when scallion fish is steamed with powder, the skin is treated with hot cooking oil, which will form some bubbles. Among them, the most representative is steamed eel, which is the best in cognac area. It is really greasy and refreshing, fresh and appetizing, with endless aftertaste.

Method:

1. Slaughter the eels, remove the spines, and cut them into small pieces three inches long for later use;

2. Put the eel in a bowl, add salad oil, soy sauce, garlic, ginger, salt, pepper and monosodium glutamate and mix well. Don't be too salty at the first bite (garlic and ginger should be diced, and it is best to prepare more);

3. Dip rice flour evenly on the front and back of each prepared eel, and put it into a bowl (preferably a big bowl) in the shape of a well;

4. Go to the steamer (it must be explained here, because sometimes the temperature is not easy to grasp, so the water in the steamer is best cold water. Wait two minutes after steaming, and then poke the eel on the side with chopsticks. If it can pass, explain it, and then take it out for standby);

5. Pour vinegar directly on the eel;

6, on the wok, here is divided into two steps: the first step, pour a proper amount of salad oil, and after the oil is boiled, evenly pour it into the bowl of eel; Step 2: Pour a proper amount of salad oil into the pot, add garlic, ginger and pepper to stir fry, stir fry Chinese cabbage for a few times, add a proper amount of salt, pepper, monosodium glutamate and soy sauce to taste, add a small amount of water, add a proper amount of vinegar to the pot after the water boils, pour the soup into a bowl filled with eel, and finally sprinkle with chopped green onion, and a bowl of steamed eel with good color and flavor will be finished.

Representative of Hubei Cuisine —— Monopterus albus in Paomo

The Representative of Hubei Cuisine-Steamed Eel

Mianyang sanqi

Mianyang Sanzheng, also known as Mianyang Powder Steaming, means steamed meat, steamed fish and steamed vegetables (you can choose dozens of vegetables, such as amaranth, taro, beans, pumpkin, radish, chrysanthemum, lotus root and so on. Casual).

The method is to take 1kg pork (fat depends on taste), cut it into pieces about 3cm long, 2cm wide and 3mm thick, put it in a vessel, add salt, a little soy sauce, red fermented bean curd, Jiang Mo, a little white wine, pepper and monosodium glutamate, and marinate it evenly for about 10- 15min. Then evenly wrap 10g rice flour, put them in the crib one by one, cover them, steam for about 60-70 minutes, take them out and turn them over. In addition, put soy sauce, aged vinegar, pepper, monosodium glutamate, chopped green onion and sesame oil in a small bowl of 1, add a little hot water to make a marinade and pour it on the steamed meat. The other two practices are the same.

Burning triad

It is a traditional famous 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 of fishy fish, minced onion and ginger, monosodium glutamate, refined salt, egg white, starch and boiled. 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.

Fried bacon with red cabbage moss

Red cabbage moss is purple, with plump stems and crisp texture. Listed around the Spring Festival every year, Hongshan in Wuchang has the best quality. This was handed down as a tribute in ancient times. Stir-fried red cabbage moss alone, the taste is fresh, fragrant and crisp, supplemented by bacon slices and ginger rice, stir-fried with sesame oil, the taste is better. Together with Wuchang fish, it is two famous dishes in Hubei.

Steamed catfish with powder

Firstly, the catfish is slaughtered and cleaned, cut into long sections, cut into pieces, chopped with onion and ginger, mixed with cooking wine, salt, soy sauce, chicken essence and pepper for two hours, picked out onion and ginger, and mixed with fried rice flour; Then take a big bowl, put the fish pieces mixed with fried rice noodles into the bowl neatly, arrange them in three rows, first put them in the middle row at the bottom of the bowl, then put them on both sides of the back row, pour in sesame oil, then put them in a cage and steam them with strong fire for about three quarters of an hour. When the rice noodles are ripe, take them out and pick them up, and then buckle them on the plate.

Ribs lotus root soup

First, blanch the chopped ribs in boiling water and take them out to dry. Stir-fry the ribs in oil in a wok, then put them in a crock, add some warm water, boil and add salt. In addition, peel the old lotus root, remove the knots and wash it, and cut it into irregular prisms. Add a little salt and mix raw. When the ribs are cooked to 6 degrees, pour the processed lotus root into the pot, stir and continue to cook, add salt until the ribs are rotten and lotus root powder, and sprinkle some chopped green onion and pepper when putting them into the soup bowl. It is characterized by rotten meat and delicious soup.

Pickled eel

The Bayuquan in Jingzhou and Shashi has a history of more than 200 years and is famous far and near. About 200g live eel is selected, cleaned and boneless, cut into eel strips two inches long and one quarter wide, put into a bowl, rub with a little salt for a few times, mix with water and bean powder, fry for three times at different temperatures, and add soy sauce, sugar, Jiang Mo, garlic and chopped green onion. Thicken with thin wet starch. It is characterized by golden and transparent color, crisp outside and tender inside, sweet and sour and refreshing, and mellow taste.

Braised wild duck

Honghu Wild Duck is famous for its big head, fat meat and delicious taste. Braised mallard duck is better as raw material. Cut the whole duck into 40 small pieces, put it in a pot to fry the blood, take it out and put it in another pot, and add ginger, garlic, soy sauce, refined salt and so on. Stew the duck with clear water until it is 80% cooked, add sugar until it can be pumped, take out of the pan and sprinkle with chopped green onion and pepper. This dish is Huang Liang in color, exquisite in cooking and cooking, tender and crisp in meat, fresh, sweet and delicious.

Fried shrimp cake

Hubei traditional famous dishes. Hubei, known as the "province of thousands of lakes", is rich in lake shrimps, which are blue and white in color, thin in shell, tender in meat and delicious in dishes. Shrimp cakes are made by chopping shelled shrimp into paste, adding ingredients and frying into round cakes. The meat is white, the fur is golden and the taste is extremely delicious.

Thousands of pieces of meat

Pork belly is the main material, and the knife work is fine. Pork slices are over 80 pieces per catty and are 1-5 inches long. Sliced meat is as thin as a thousand layers of skin, hence the name "thousand pieces of meat", which is a famous dish in Jiangling, Jingzhou. The condiments are golden sauce, red square, lobster sauce, pepper, onion and ginger slices, which are boiled, fried and pre-steamed, and then steamed thoroughly when eaten. Thousands of pieces of meat are soft, waxy, mellow and delicious, which is unique in steamed meat.

Lao hui bin kui Hua tofu

This famous dish, originally created by the old club guest house, has a history of more than 60 years. As early as the 1940s, Zong Liangzhi and Zong Brothers, who were cooks in the old club guest house at that time, made a unique "one-product tofu" according to Master Hu's teaching. Its preparation method is to peel and grind fresh tofu, and then add ingredients such as minced fish, shrimp and ham. It's called tofu. It's really a fine dish. Once this dish was introduced, it caused a sensation in three towns of Wuhan and was well received by customers. Since then, the chef of Laodongjia Hotel has improved the appearance on the basis of "Yipin Tofu", and cut the egg skin into strips and stuck it on the tofu, with green leaves beside it, which look like sunflowers, hence the name "Sunflower Tofu".

Braised Jiugong stone pot chicken

Jiugong Mountain in Tongshan County is one of the summer resorts in Hubei Province. Among the mossy rocks, there is a kind of stone chicken (frog), each weighing about 250 grams, with tender and plump meat. Stew the chicken leg of Jiugong stone pot with tender meat, with seasonings such as onion, ginger and broth, and simmer until crisp and rotten. Add monosodium glutamate, pepper, sugar and starch to thicken and serve. Serve with wine and food.

Orange petal fish

Fish balls, also known as fish balls and fish balls, are traditional folk dishes in Hubei. According to legend, Fish Yuan originated in the era of King Wen of Chu. Because King Chu Wen was stabbed in the throat by a fishbone while eating fish, he immediately angered the banquet officer. From then on, when King Wen ate fish, the chef had to cut the fish head first, peel and pierce it, chop it into minced fish and make it into fish balls. After being passed down from generation to generation, the cooking and making of fish balls have been greatly improved. Fish balls with orange petals are made into orange petals, and then added with chicken juice, mushrooms, monosodium glutamate, pepper, lard, refined salt, chopped green onion and other seasonings. It is white in color, strange in shape and delicious. Wuhan Greater China Restaurant and Old Huibin Restaurant are available.

Dry roasted Ulmus pumila

Tongyu, a major tributary of the Yangtze River above Yichang, is as famous as bream. The fish is bronzed, round, small in head, thick in meat, particularly delicate in meat quality and extremely delicious in taste. Dry-burned copper coins are made by mixing a catty of copper coins with diced meat, pepper, garlic, ginger, soy sauce, soup stock and sugar. Bright red color, red oil wrapped in juice, fragrant and tender taste.

Wanshou decoction

He Jiong Yannian Soup, also known as Yannian Soup, is a soup made of nail fish and chicken with high nutritional value. The name of the dish is auspicious, which is suitable for celebrations and birthday banquets. The turtle and hen produced in Jingmen are processed, chopped into 3cm cubes, stir-fried with lard, poured into casserole or crock, and simmered with strong fire until the soup is milky white. When the meat is eight-cooked, remove the pot from the fire, cool it, and simmer it over medium heat until it is crisp and rotten, and serve. This dish is characterized by Huang Liang noodle soup, milky white soup, sweet and fresh soup, which will remain fragrant after eating.

Dongpo braised pork

Hubei traditional famous dishes. According to legend, Su Shi (No.. Dongpo), a writer in the Northern Song Dynasty, wrote when he lived in Huangzhou. It is characterized by the fusion of soup and meat, and the meat is crisp and rotten like tofu. It tastes fat but not greasy and has a unique flavor. In order to commemorate this great poet, later generations named it "Dongpo Meat" and added two condiments, winter bamboo shoots and spinach, meaning "Dongpo", which has been passed down to this day and has become a famous dish at banquets in eastern Hubei.