There are many special snacks: Regan Noodles, glutinous rice fritters, noodle nests, etc. It's very special, or the food in Zhou Heiya is delicious, which is the characteristic of Wuhan. Other places in Hubei, then I'm not sure.

Hongshan stinky fish and cabbage Cattle series in the corner (what cattle neck, bones, etc. ): Lentinus edodes in Xinzhou, crabs in Lake, lotus seed fish and shrimp in Honghu, rice wine underpants in Xiaogan (a dish name), kohlrabi in Xiangfan and Wuchang fish in Ezhou.

1, Laotongcheng-Sanxian Doupi "Laotongcheng" is the name of a large restaurant located in the Da Branch Road of Zhongshan Road in Hankou (Da Branch Road 1). It is famous for its famous snack Sanxian bean skin and is known as the "king of bean skin". This restaurant was established in 193 1. It turned out to be outside the Dazhi Gate of Hankou Ancient Castle, which is a passage between urban and rural areas. So it was named Tongcheng dessert shop. After the victory of the Anti-Japanese War, I resumed business and changed it into your old Tongcheng dessert shop. This shop imitates the traditional snack bean skin in Hubei and is determined to improve it. It is very popular with sweets. The production method is to mix mung beans and rice, grind them into pulp, spread them into thin skin in a pot, wrap them with stuffing such as cooked glutinous rice and diced meat, and fry them in oil. Senior chef Jin Gaoan strives for perfection, and the fillings are mainly fresh meat, eggs and shrimps to create three fresh bean skins. The leather bag is golden and shiny, the entrance is crisp and tender, and the stew is more fragrant. Mao * * * tasted it four times and enjoyed it every time. Foreigners and foreign guests come to Wuhan to eat the old Tongcheng bean skin as soon as possible. 2. Four Seasons-Mei Tang Bao "Four Seasons Beauty" is the name of a snack bar located at No.992 Zhongshan Avenue (near Jianghan Road) in Hankou, which means that food is served all year round, such as fried spring rolls in spring, cold food in summer, fried hairy crabs in autumn and shortcakes in winter. 1927 opened and the business is booming. Later, senior chef Zhong Shengchu and others made Chinese-style Wuhan-style steamed dumplings in this store, which was well received by customers and was known as the "king of steamed dumplings", making this store a steamed dumpling house. They pay attention to stuffing and choose strict materials. First, they chopped fresh pork legs into paste, then mixed them with aspic and other condiments, wrapped them in thin dough and steamed them in a cage, and aspic became soup. The paste is fresh and tender, seven in a cage, and it is delicious with ginger sauce and vinegar. In order to meet the needs of different customers, they have to make fresh meat soup buns, crab yellow soup buns, shrimp soup buns, mushroom soup buns, minced chicken soup buns and assorted soup buns. 3. The story of Cai Lin-Regan Noodles, Regan Noodles, Daoxiao Noodles, Yifu noodles, Dandan Noodles, Sichuan noodles and Zhajiang noodles in the north are also called the five famous faces of China. It is not only different from cold noodles, but also different from noodle soup. The production method is that noodles are basically cooked first, then put together to drain oil and spread out for cooling. When eating, blanch with boiling water several times, drain, and mix with sesame sauce, shrimp, chopped green onion, diced radish, sesame oil and vinegar. When it is catchy, it is fragrant and chewy. Regan Noodles originated in Li Bao, a noodle soup seller in Chang Di Street, Hankou, in the early 1930s. He was afraid that the unsalable noodle soup would turn sour, so he fished it up and hung it on a record. He accidentally knocked over the oil pan and mixed sesame oil into the noodles. The next day, he boiled these noodles in boiling water several times, fished them out and mixed them with seasoning. They are steaming and fragrant, which makes people rush to buy food. He blurted out, "Regan Noodles". People say that Regan Noodles is good, and since then he has monopolized this aspect. Some food vendors saw that his business was booming, so they learned from him and sold it. Now the streets and alleys of Wuhan are full of Regan Noodles pavilions and stalls, which are one of the breakfast snacks that Wuhan people like to eat in the morning. Cai Lin Regan Noodles Pavilion is the most distinctive and famous one. Cai Lin Regan Noodles Pavilion was originally located at No.854 Zhongshan Avenue in Hankou, facing the water tower. Now it is a chain operation, with several stores in three towns of Wuhan. 4. jiaozi Ji jiaozi Store is located at No.384 Zhongshan Avenue in Hankou, not far from Li Ji Road. 1920 was founded by Tan Zhixiang, a native of Huangpi. Franchise in jiaozi for nearly 80 years, Bao jiaozi has a unique skill. There are strict standards from meat selection, ingredients, taste, stuffing, making to package, soup, cooking and other processes. For example, fresh pork legs and beef legs are used as stuffing, pig's trotters are used to cook soup, and shrimp, mushrooms, parsley, chopped green onion and other condiments are added to make jiaozi fresh, tender and delicious. In addition to the traditional fresh meat dumplings, famous teacher Tan Yinshan has successively developed new varieties such as mushroom dumplings, factory zongzi, three fresh dumplings, chicken dumplings and shrimp dumplings in recent years to meet the tastes of different diners.