Only drink Changsha water and eat Wuchang fish. "This famous poem by Chairman Mao must be familiar to everyone, and it is precisely because of this poem that Wuchang fish in Ezhou is famous. Whenever friends from other places come to Ezhou to play, they always call the roll and say that they must eat Wuchang fish, and everyone is full of praise.
Wuchang fish, one of the main rare freshwater fish in China, had a classic fish trawl fried with Chu vegetables in the global promotion activity of Hubei Province of the Ministry of Foreign Affairs not long ago. This dish is made from the belly of Wuchang fish (commonly known as fish tow) produced in Liangzi Lake, Ezhou. It has bright color, tender skin and delicious taste.
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China (Xiantao Tianmen) is the hometown of steamed vegetables and delicious food.
Xiantao, the hometown of three steamed dishes in Mianyang, China, and Tianmen, the hometown of steamed dishes in China, two cities separated by the Han River, will jointly create "the hometown of steamed dishes and delicious food in China".
China culinary master Lu Yongliang Ceng Dian commented that "Tian Mian" cannot be separated from home. In Tianmen and Xiantao, everyone will steam vegetables, and everyone will steam vegetables. On holidays, weddings, funerals, and entertaining relatives and friends, there is even a folk proverb that "three steamers, nine buckles and ten bowls, and no one is seated (steamer)".
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China (Qianjiang) Small Lobster Food Hometown
"China crayfish see Hubei, Hubei crayfish see Qianjiang". In Qianjiang, the closed-loop output value of crayfish industry is 20 billion. As far as catering consumption is concerned, Qianjiang sells about 50 tons a day and exports more than 400 tons. Last year, only salted shrimp sold 450 million online. Lobster street is crowded with people, and some shops line up thousands of people to eat crayfish. There are many ways to eat crayfish, among which Qianjiang is the most popular.
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China (Jingzhou) Chuwei Gourmet Hometown
The source of Chu flavor is Jingzhou. According to legend, Jingzhou Fish Cake is a famous local food, which evolved from boneless fish processed by a chef of Chu State for the King of Chu, so Jingzhou Fish Cake is also called "Chu Cake". The local aquatic products are rich, and Jingzhou soft-shelled turtle, eel, pen rack fish belly, Honghu duck ... all kinds of delicious food make tourists linger.
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China (Zhongxiang) Hometown of Healthy Food
"60 years old is young, 70 years old is running all over the street, 80 years old is not old, 90 years old is just looking for it, and 100 years old is still good." In Zhongxiang, Hubei, there is such a jingle that Zhongxiang was awarded the title of "the hometown of longevity in the world".
In Zhongxiang, in addition to three meals a day, the local people also have health foods-rice tea, kudzuvine powder tea and kudzuvine root tea. Among them, there may be the secret of Zhongxiang people's longevity.
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China (Xiangyang) is the hometown of culture and food in the Three Kingdoms.
Xiangyang, the cultural hometown of the Three Kingdoms in China, has been a place of martial arts competition since the early Han Dynasty. Wen is a place where celebrities gather, and now it is also a must-see place for cultural tourism in the Three Kingdoms.
Xiangyang kohlrabi is also known as "Kongming cuisine". It is said that when Zhuge Liang led his troops to conquer Na Man, the hard rations were hard to swallow because of the long-distance attack. When Zhuge Liang learned about it, he distributed the kohlrabi he often ate in Xiangyang to the whole army. The soldiers only think it is sweet and salty, fragrant and slightly sour, crisp and delicious.
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China (Wudang) is the hometown of Taoist culture and food.
As early as the Tang Dynasty and the Song and Qing Dynasties, Wudang Daocha was listed as a tribute of the imperial court. Up to now, Shiyan has formed Wudang series cuisines, including Taoist health-preserving series, Hanshui fish banquet series, Qinba flavor specialty dishes (dishes) series and so on.
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China (Shennongjia) Hometown of Ecological Cuisine
There is a jingle in Shennongjia: "I eat local beans and fruits, bake pimples, and drink soju with bacon, except for immortals." The food in Shennongjia is rich in local characteristics. Made from virgin forests and hilltops in the fields, it is natural, green and pollution-free, melting the habit of "alpine people" who love to eat sour, spicy and spicy food, and a series of traditional delicious foods with unique flavors are satisfying.
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China (Huangzhou) Dongpo Food Hometown
Speaking of top foodies, only Su Dongpo, a great writer in the Northern Song Dynasty, is the only one. 1079, Su Dongpo was demoted to Huangzhou. Many famous dishes in Huangzhou have historical allusions of Dongpo and were named Dongpo.
Dongpo Meat, Dongpo White Jade Radish, Dongpo Tofu Fish, Dongpo Crispy Beef, Dongpo Tea Meat, Dongpo Carp Stewed Dictyophora, Dongpo Mandarin Fish, Dongpo Honey Lotus Root, Dongpo Cake ... 20 16 Huanggang won the business card of "China Dongpo Food Culture Town".
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China (Huanggang and Huangshi) is the hometown of bean products and food.
Huangzhou bean curd has a set of unique operating skills in water use, material selection, bean soaking, pulp grinding, pulp ordering and pressing plate. The finished product is tender, smooth and greasy, with white color, no beany smell, and extremely tough, which has the characteristics of not being pushed off with fingers, not being cracked in the vegetable basket and not being scattered in the shredded soup. There is a local folk song called "Famous people laugh across the river, every mouth bream Wuchang wine, Huangzhou tofu is delicious, and new snow sticks are lotus roots in the plate".
Nourishing Prince Tofu is said to have originated in the Three Kingdoms period. After a rainstorm, Prince Sun Deng was infected with a local epidemic plague. Under the guidance of Wang Guifei, the prince ate tofu made from local groundwater every day, and then wiped the soil in a local mountain cave on his body, finally defeating the plague. From then on, Prince Tofu became famous all over the world and was used as a tribute by successive dynasties.
Jinniu Qianzhangpi is a famous specialty in Jinniu Town, daye city, Huangshi City, and it is a traditional flavor in southern Hubei. According to legend, Liu An, the king of Huainan in Han Dynasty, began to make thousands of skins soon after he made tofu. Product features: as thin as paper, you can see the words on it.
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China (Xianning) is the hometown of delicacies.
Xianning is an area where mountains, hills and plains intersect. The changes of nature and history have created mountains, rivers and lakes, criss-crossed gullies and streams, and bred bridges, hot springs and local food.
A piece of tea. 72 ancient crafts, inheriting China's intangible cultural heritage. An ancient town. After 200 years of soaking, it has created the world's first ancient tea town. A tea ceremony, 13000 km long friendship, engraved with the civilization mark of the century artery. Xianning takes tea as the medium and invites thousands of relatives and friends to visit.
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China (Huangmei) is the hometown of Buddhism, Zen culture and delicious food.
Huangmei County, Huanggang City, Hubei Province, has four ancestral halls and five ancestral halls, occupying two of the six ancestral halls of Zen in China. The most famous local product is Huangmei fish noodles.
According to Huangmei County Records, Huangmei fish noodles were first produced in Fish Village of Xiaxin Town. According to legend, it has a production history of 500 years. High-quality products are mostly made of fresh mandarin fish and top-grade glutinous rice flour at the ratio of 1: 1. Its color is like silver, its strips are as thin as silk, it won't paste after long cooking, it is crystal clear, its color and taste are good, and its flavor is unique. It has always been a delicacy and treasure for entertaining guests and giving gifts to relatives and friends.
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China (Yichang) Hometown of Jiangxian Food
Old Yichang people say that in the mighty Yangtze River, only Yichang area has real fat fish.
"Yangtze fat fish", also known as "long snout fish", is a typical migratory fish in the Yangtze River, with tender meat and few thorns. Every year from March to June, it is traced back to the gravel bottom rapids of Yichang Yangtze River to lay eggs. In order to breed the "Yangtze River Fat Fish" that swam back thousands of kilometers, when it arrived in Yichang, a lot of fat stored in the body had been consumed, and its meat quality became more white and flawless, fat but not old, tender but not loose, and the quality was the best. For this reason, in the early Ming Dynasty, "Fat Fish of the Yangtze River" was presented to the court as a treasure; Su Dongpo also praised the poem "The powder stone is still boneless, and the white puffer fish does not cure the patient".
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China (Enshi and Changyang) is the hometown of Tujia cuisine.
Enshi is located in the west of Hubei, near Chongqing, Hunan and Guizhou, and its food styles are all in one place. It has the sour taste of Guizhou, the spicy taste of Hunan and the hemp taste of Chongqing, but it is not a simple coincidence, but it has its own unique characteristics.
Tujia bacon, Zhang Guan dregs, potato rice, camellia soup ... drink a bowl of wine and eat a table of Tujia cuisine. In Enshi and Changyang, Tujia folk customs and flavors are worth tasting again, one after another.