Second, Qianjiang braised prawns Qianjiang braised prawns are made from prawns in Jianghan Plain, using Qianjiang's unique "braised" cooking method. The prawns made in this way are bright and attractive in color and spicy and delicious in taste. Qianjiang braised prawns are generally consumed in the form of food stalls. On summer nights, after work, bring your family and friends to taste Qianjiang braised prawns, which is delicious and enjoyable with beer and Qianjiang-style snacks.
Third, steamed wuchang fish "only drinks Changsha water and eats Wuchang fish". Presumably, everyone is familiar with this famous saying of Chairman Mao, and it is precisely because of this poem that Wuchang fish is famous. Whenever friends from other places come to play in Hubei, they always point out that they must eat Wuchang fish, which is praised by many people. It is precisely because of that sentence: good wine is afraid of deep alleys. Lucky Wuchang fish has a big man to advertise for it, and it is impossible to think about fire!
Fourth, red cabbage moss fried bacon is sour and delicious and nutritious. Safflower stems are purple, plump and crisp. Listed around the Spring Festival every year, Hongshan in Wuchang has the best quality. In the past, it was handed down as a tribute. Stir-fried safflower blooms in China, China, China, China, China, China, China, China, China, China, China, China, China and China.
Fourth, Shadaoguan Dupo Chicken Spicy Pot originated in Shadaoguan Town, Songzi, Hubei Province, and began in the Three Kingdoms period. Featured free-range Woodcock, exclusive sauce making. The taste of chicken is different from that of raising broilers, full of tenacity, full of fragrance and endless aftertaste! High protein, low fat, can warm the middle warmer, replenish qi, replenish essence and tonify deficiency.
5. The origin of Mianyang Sanxi "Mianyang Sanxi" is still inconclusive, but it is related to Mianyang being a water town. According to records, Mianyang at that time was: "Rain fish feed for a year, and snails, shrimps and clams are full of intestines." Ordinary people can't afford to eat rice as fine as pearls, so they can only grind it with a little miscellaneous grains, and steam it with fish, shrimp, wild vegetables and lotus root pieces to satisfy their hunger. Over time, it has developed into a famous traditional dish in Hubei. Steamed vegetables, one of the "three steaming", is the top grade of steamed Artemisia annua.
6. Hot and sour lotus root lotus root, also known as lotus root pile, is the most tender lotus root, slightly sweet and crisp, very refreshing, and can be eaten raw or cooked, with high medicinal value. It is a good food and tonic for all ages, women and children. During Xianfeng period of Qing Dynasty, lotus root was designated as a tribute to imperial cuisine.
7. Guanyin as a wealth fish incense pot "Jingsha turtle comes to phoenix fish, Shadaoguan chicken Guanyin is a wealth fish", and Cai Yu people call it "freshwater shark", which ranks among the four major cuisines in Hubei because of its lean meat and mellow taste. Once upon a time, delicious goods drove thousands of miles to taste it, which once made it a local pillar industry. Appetizing and tonifying deficiency, nourishing blood and strengthening yang, invigorating spleen and promoting diuresis, expelling wind and removing dampness.
Eight, Honghu Wild Duck Spicy Pot Honghu Lake has a vast water surface, lush aquatic plants and rich fish and shrimp. It is an ideal place for wild ducks, geese and other Hou birds to inhabit. Honghu wild duck has no fishy and dry taste, and it is a nourishing product with pure temperament and clear taste. Rich in amino acids and vitamins, it has the functions of tonifying deficiency, warming stomach, promoting qi circulation and promoting blood circulation. Generally, people who are "empty but don't make up" regard it as a sacred square. Strengthening the spleen and benefiting qi, tonifying deficiency and warming the stomach.