Powder steamed lotus root, Korean snacks, choose lotus pond old lotus root as the main material, this dish is sticky but not sticky, oily but not greasy. Steamed lotus root with powder, using lotus pond old lotus root as the main material, is made by scraping the lotus root clean, cutting the old lotus root into strips, then placing the cross section of the lotus root down on a thatched board, breaking it with a knife, cutting it into strips one inch long and three minutes thick, putting it into a bowl, adding Jiang Mo, refined salt and monosodium glutamate, mixing well, and pickling for a while. Stir in diced fat meat, then mix the pickled lotus root with uncooked rice, put it in a steamer, steam for a quarter of an hour, take it out, put it in a plate, pour marinade, pour sesame oil and sprinkle chopped green onion.

Braised eight-treasure rice

Jiangling Sambo, also known as Babao rice, is a traditional famous spot of Han nationality in Jingzhou area, which is bright in color, sweet, oily but not greasy, and sweet but not greasy. At the end of the Qing Dynasty, the court chef Dai Xiao cooked this dish for Empress Dowager Cixi. Later, Dai Xiao became famous for making eight-treasure rice in Juzhenyuan restaurant in Jiangling. The three treasures in Jiangling are made of glutinous rice, red dates, lotus seeds, longan pulp, dense cherries, melon seeds, sweet-scented osmanthus, dense wax gourd and coix seed. And then boiled with white sugar and lard. Bright color, sweet and moist, oily but not greasy, sweet but not greasy, there is an idiom that "drink lightly and taste carefully, and the aftertaste is long when you leave the table".

Fried duck slices

Fried duck slices is a traditional dish of Han nationality in Honghu Lake, Hubei Province. There is a local proverb: nine geese and eighteen ducks are not as good as blue-headed ducks. The blue-headed duck, also called the right duck, can be regarded as the king of wild ducks. Each pair is about 5 kilograms. The fried duck slices introduced here are mainly made of green duck breast.

Honghu Imperial Ouwan

Honghu imperial lotus root pill is made of lotus root as the main raw material and fried. Speaking of the origin of the royal lotus root pill, there is another story. It was the time when Emperor Qianlong visited Honghu Lake in the south of the Yangtze River three times. At that time, in order to worship the son of heaven, the state officials called all the chefs in the whole state to show their magical powers and let the son of heaven eat fish instead of lotus roots. After listening to this, the chefs naturally searched their brains and thought about their own specialties. One of the chefs remembered that he used lotus root as a meal in the famine years, and struggled to make lotus root into lotus root pills, so he mixed the five flavors and cooked them carefully to make lotus root pills. After Emperor Qianlong ate lotus root pills, Long Yan was very happy. It is said that after he returned to Beijing, he made lotus root pills into royal meals.

Flowers cake

Double ninth festival cake, also known as "flower cake", is the food of the double ninth festival of Han nationality. It is popular in most parts of the country. The ninth day of the ninth lunar month is the Double Ninth Festival, also known as the Day of Respect for the Elderly. People should steam Chongyang cakes to honor the elderly. The method of steaming Chongyang cake is the same as that of steaming rice cake, except that the steamed cake is smaller and the cake is thinner.

Pickled eel

Eel is a traditional famous dish of Han nationality in Shashi, Hubei Province, which belongs to Hubei cuisine and has a history of hundreds of years. Eel tastes delicious and has medicinal value. The famous doctor's theory of parting records has the effect of nourishing the five internal organs and treating deficiency. Striped eels are cut into long strips after old bones is removed, and they are cooked and named like pimps. It is also shaped like a bamboo joint, also known as a bamboo joint eel.

Winter melon and turtle skirt soup

Winter melon and turtle skirt soup is a traditional food of Han nationality in Hubei. It is a soup made by stewing the skirt of soft-shelled turtle (also known as soft-shelled turtle, marsupial fish and foot fish) with tender wax gourd. The turtle skirt is soft and tender, the soup is pure, the melon is fragrant, and the original soup is original.

Steamed lotus root with glutinous rice

Osmanthus glutinous rice lotus root, also known as honey glutinous lotus root, is one of the traditional famous spots of Han nationality in Jiangnan area. Glutinous rice is poured into lotus root and carefully made with osmanthus sauce and big red dates. It is a unique China dessert in the traditional dishes in the south of the Yangtze River, and enjoys a high reputation for its sweet, crisp and rich osmanthus fragrance.

Bijia fish tripe

Pen rack fish belly is a special food made of stone fish belly with traditional technology, which is tender and delicious. 20111kloc-0/On October 26th, Shishou's exclusive product "Pen rack fish belly" was registered as a national geographical indication certification trademark by the State Administration for Industry and Commerce.

breaded fish stick

Fish cake, which originated in Chu area during the Spring and Autumn Period and the Warring States Period, is now from Yichang to Jingzhou, Hubei Province, commonly known as Chuyi Flower Cake. It is a steamed food with minced fish, eggs and pork as the main raw materials. Its entrance is fresh, fragrant, smooth, delicious and nutritious, suitable for all ages. It is the top grade of folk banquet.

fish ball

Fish balls are fish balls, a traditional folk dish. On New Year's Day, fish balls are indispensable on the dining table. Fish balls originated in the era of King Chu Wen. It is said that King Wen Xiongzi got stuck in his throat while eating fish, which immediately angered the chef. From then on, when King Wen ate fish, the chef had to cut the fish head, peel the fish skin, remove the fishbone and chop it into fish balls. Fish balls (also called fish balls) are delicious dishes in southern China. In the land of fish and rice in the south of China, almost every family can cook it, and everyone loves it. They are also essential dishes for family banquets and restaurants.