Chu culture is a major part of the Yangtze River culture, is an important part of Chinese culture. Food culture is an indispensable part of the Chu culture

Food is the only thing that matters to the people, and what we eat is happiness, what we savor is interest, chewing quietly and slowly.

In order to promote food culture, publicize the Chu cuisine, so that all students appreciate the charm of the Chu cuisine, the first floor of the Sanqing Garden in 2022 ushered in the non-heritage of the Chu cuisine canteen, the following take a look at the wide variety of food, color and taste of the food

Sanshuang Doupi

Sanshuang Doupi, one of the main food of the people of Wuhan in Hubei, early morning, and one of the traditional snacks of folk with great characteristics. The three kinds of fresh meat, mushrooms and bamboo shoots are generally referred to as "fresh meat", "fresh mushrooms" and "fresh bamboo shoots". The bean skins are fried to a golden brown and wrapped in soft and sweet glutinous rice, and the meat is fried with the three kinds of fresh meat, which makes it very tasty!

Seasonal Beauty Soup Buns

Seasonal Beauty is the name of a snack bar near the Jianghan intersection on Zhongshan Road in Hankou, meaning it serves food all year round. Wuhan's Four Seasons Soup Buns are based on the traditional method of making Soviet-style soup buns, which are characterized by a thin skin and soupy texture. This kind of soup dumplings has the Wuhan flavor characteristics of thin skin, soup, tender filling and fresh taste, and there are new varieties of shrimp soup dumplings, mushroom soup dumplings, crab roe soup dumplings, chicken soup dumplings, assorted soup dumplings and so on, with a variety of patterns and unique flavors. It is not only loved by Wuhan people, but also quite famous in the country.

Be careful to burn your mouth!

When enjoying the freshly cooked soup dumplings, don't gobble them down! Because - hot! If it's not, your tongue will be numb, and if it's not, you'll get blisters. When you eat it, you should first gently bite through the skin of the soup dumpling, wait for it to cool down a little, then slowly suck up the soup inside, and then eat the skin and meat filling of the soup dumpling.

Cai Lin Kee

Cai Lin Kee is a nearly century-old snack noodle shop that specializes in hot dry noodles. Its hot dry noodles, crystal clear and crisp, fresh flavor, appreciated by the general public, enjoy the reputation of Wuhan famous snacks. Nowadays, hot dry noodles have been all over the city, everlasting, Wuhan people eat breakfast, is inseparable from this kind of noodle with characteristics.

The Origin of Hot Noodles

The origin of Hot Noodles is that a man selling noodles in soup was afraid of the rancid noodles that were not sold out, so he cooked the noodles and fished them up and spread them out on the board, but accidentally knocked over the sesame oil kettle and spilled the sesame oil on them. The next day these half-cooked noodles were scalded in boiling water for a few seconds, put in a bowl, and after adding various condiments, the flavor was so delicious that the practice was henceforth called hot dry noodles.

De Hua Lou

De Hua Lou, a long-established name in Wuhan's food industry, is located at No. 66, Sanmin Road, Hankou, Jianghan District, Wuhan, and was founded in 1924. The traditional famous food "Dewar's rice cake", "Dewar's buns" and "Dewar's northern dumplings" have been awarded as "Famous Chinese Snacks" by the state, and are famous in the three Wuhan cities. "

However, it is famous in Wuhan towns and favored by people.

Xiaogan Rice Wine

Xiaogan Rice Wine is a traditional snack in Xiaogan City, Hubei Province, with a history of 1,000 years of local snacks, the selection of materials and unique method, it is made from high-quality glutinous rice as raw materials, and fermented and brewed with honeycomb wine quarts inherited from the history of Xiaogan. Xiaogan rice wine is as white as jade liquid, fragrant, sweet and refreshing, thick but not put, thin but not flow, after eating, warm stomach, aftertaste deep and long.

The difference between Xiaogan rice wine and other rice wines

Rice wine can be roughly divided into two kinds, the first is not much alcohol mash, can be interpreted as rice wine flavored food, typically Xiaogan rice wine; the second is the alcohol can be clearly intoxicating rice wine.

The above is only the tip of the iceberg of non-legacy food

More delicious

We are still waiting for you to explore

The reason why they can stand out from the fierce competition

Become a dark horse in the snack world

Behind them is the hard work of countless practitioners

And the legacy of the activities of the food into schools

Can make a difference to the quality of life of the people who work in the field of food.

Can let more young people

understand the history and allusion behind the food

Better heritage of Chinese food culture