Hubei cuisine is one of the famous cuisines in China, with Hubei flavor, aquatic products as the foundation, fish-based, thick and bright juice, delicious and spicy, paying attention to its true colors, rich dishes, numerous banquets, and being good at cooking methods such as steaming, stewing, frying, roasting, frying, etc. Wuhan cuisine is strict in material selection, fine in production, and pays attention to the temperature of the knife. Alternative food? It will be difficult for foreign diners to accept its taste for a while.

1. Luohan bamboo shoots burst into double crispness

Luohan bamboo shoots burst into double crispness is a famous traditional dish of Han nationality in Hubei. This dish is characterized by crispness, freshness and unique flavor. Put chicken gizzards and squid into oil, quickly disperse them with iron chopsticks, pour them into a colander, leave oil in the frying spoon, add onion, ginger and minced garlic to fry for fragrance, and then pour them into chicken gizzards. Because of the smell of chicken gizzards, many people don't like them. Some of them actually crunch when chewing. I really don't know where they are delicious.

2. Raw fried eel roll

Raw fried eel roll is a famous dish in Hubei Province, which is a kind of eel practice. The required materials are eel, winter bamboo shoots, mushrooms, starch, etc. Its taste is fresh and soft, its texture is tender and pure, its taste is sweet and sour, and it is mellow and delicious. For many northerners, eel is rarely eaten, and it looks like a snake. It really takes some courage to eat such food.

3. Jingwu Duck Neck

Jingwu Duck Neck is one of the most famous traditional snacks in Wuhan, Hubei Province, and it is named because it originated from Jingwu Road in Hankou. Jingwu duck neck is an improved Sichuan-style marinated duck neck, which has Sichuan spicy style, tangy smell, exciting taste and incomparable delicacy, so it has quickly become a favorite snack of Wuhan people. If foreign diners can't eat spicy food, there will be no luck to eat this delicious food.

4, lazy tofu

lazy tofu, food name. In the northern part of Hebei Province and many areas of Hubei Province (especially Yichang and Enshi) and Tujia mountainous areas, farmers grind soybeans and water into slurry in the process of making tofu, then filter the bean dregs without wrapping cloth, put them directly into the pot, add various vegetable leaves and oil and salt seasonings, cook them with fire, and eat them immediately after cooking. If you want to accept the taste of this delicious food, you have to eat them several times more.

5. Zhaguangjiao

Zhaguangjiao is a unique dish in Hubei, especially in Dangyang and Yuan 'an of Yichang City, Hubei Province. Most of them are made after the White Dew in the lunar calendar. The method is to wash the bright red peppers, chop them up, mix them with proper amount of corn flour and salt, or stew them or steam them before frying them for eating. The color is reddish and the sour and spicy taste is very special, especially when they are fried with local bacon, it will be more refreshing and increase the appetite. This spicy taste is really unacceptable to most people. Eating a few more bites will make it spicy at both ends.

6, red flower seeds

Red flower seeds, also known as "ice powder" and "jelly", are widely distributed in Sichuan, Chongqing, Yichang, Hubei and other places. Yichang dialect calls them "porcelain wazi", which is a common and delicious street-side summer drink in Yichang, Hubei. For the first time, foreign diners are not used to it.

7. Three-way soup

Three-way soup is a famous traditional snack that originated in Yunyang, Hubei Province. It was named after it originated in Yunxian during the Tongzhi period. It has a history of more than 1 years, and there are also some local sayings, "When pilgrims visit Wudang, they must eat Wanli Three-way Soup" and "Yunyang Wanli Three-way Soup".

8. Yunxian Sour Noodle

Sour Noodle is a kind of flavor snack in Yunxian County, Hubei Province, which is very popular among local people. Especially in summer and autumn, the sour paste noodles are neither cold nor hot, sour and fragrant, delicious and refreshing, suitable for all ages. Therefore, Old Yunyang City is sold almost everywhere, and many families will do it. Until now, it is still enduring. According to legend, the sour paste noodles were gradually formed along with the habit because Yunxian people like to eat sauerkraut, and have been circulating for more than 1 years. It really takes some time to get used to this sour taste.

9. Crab yellow catfish belly

Crab yellow catfish belly is a famous dish of Han nationality in Hubei. The preparation method comprise that following step: selecting two Maoshan female crabs, tying the crab feet tightly with thread to prevent the crab roe from flowing out, steaming in a cage for 2 minutes, taking out, scraping out the crab roe, peeling off the crab flesh, and wiping off the dust on the belly of the river catfish. Put the casserole on the fire, add a catty of lard, then put down the fish maw. When the fish maw is soft and bubbly, pick up the pot, soak it in hot oil for 1 minutes, take out the fish maw slices and break both sides, then put in the oil pan, stir-fry all kinds of ingredients together with crab meat at the same time, add three spoonfuls of stock, add the fish maw, season, thicken with wet starch and sprinkle with chopped green onion and pepper. The process is so complicated that diners who are not used to the taste of fish belly can't enjoy this delicious food.

1. Jiangling three stews and eight treasures Jiangling three stews and eight treasures, also known as eight treasures rice, is a famous traditional spot in Jingzhou area, with bright color, sweet and moist, oily but not greasy, sweet and never tired. At the end of the Qing Dynasty, court chef Xiao Dai made it for Empress Dowager Cixi. Later, Xiao Dai was famous for making eight-treasure rice in Juzhenyuan restaurant in Jiangling. Jiangling Sanbao was made by steaming glutinous rice, red dates, lotus seeds, longan, dense cherries, melon seeds, sweet osmanthus, dense wax gourd and coix seed rice, and then adding white sugar and lard.