Mianyang Three Steamed Mianyang Three Steamed Steamed Pork, Steamed Pearl Balls and Steamed White Balls.

Third, steaming has the characteristics of thin sauce, pure MSG, and good at maintaining the original flavor.

Especially the steamed pearl balls.

Preparation method: Use fat and lean pork and fish as the main ingredients, chop into minced meat, add egg liquid, pepper, minced ginger and other condiments, mix with wet thick powder, squeeze into balls with a diameter of 50 cents, put into a sieve, and roll

Add the glutinous rice, put it into a cage, and steam it in a pot of boiling water.

The cooked glutinous rice is crystal clear, white and transparent, like pearls, the balls are soft and glutinous, and the taste is delicious.

Steamed pork is made with meat as the main raw material and steamed over high fire.

Features: The meat is tender, fat but not greasy.

Steamed balls are mainly made of lean pork legs and fish, and pay more attention to the heat.

It is characterized by milky yellow, soft white pills, oily and loose foam, and pure taste.

Those who visit Wudang Mountain with frozen tofu must try Wudang Mountain’s unique frozen tofu.

The production of Wudang Mountain frozen tofu requires two natural conditions: a temperature of minus 20 degrees Celsius and the water of Wudang Mountain Tofu Valley.

The latter one is the key.

If there is no tofu ditch, this kind of frozen tofu cannot be made under other conditions of the same temperature and process.

Wudang Mountain’s frozen tofu is said to have been created by Zhang Sanfeng, a Taoist priest in the Ming Dynasty.

At that time, there were many tourists on Wudang Mountain, so Zhang Sanfeng would make frozen tofu at night, tear it into small pieces, and share it with everyone.

People love to eat it.

Zhang Sanfeng's frozen tofu cannot be eaten open, so people call him Zhang Bubu Seed.

Frozen tofu has since become a specialty of Wudang Mountain.

For hundreds of years, people around Wudang Mountain have eaten this frozen tofu during festivals.

Frozen tofu is made in winter and can not only be eaten seasonally, but can also be torn into thin slices and dried naturally for long-term consumption.

It is white and tender, and tastes like beef, but it lasts longer than beef after chewing; it can also be compared with pork.

For example, stewed hoof with frozen tofu is mellow and nutritious; for example, chicken cooked with frozen tofu will taste longer.

If you use frozen tofu to stir-fry lean meat, it will be crispy, tender and delicious.

Wudang Mountain’s frozen tofu is a pure green food.

The soybean raw material comes from Wudang Mountain, and the mountain spring water of Wudang Mountain is used to process it into tofu cubes.

Each tofu block will be naturally frozen in an outdoor environment of minus 20 ~ C for 3 ~ 5 hours. Steamed Wuchang fish Wuchang fish, also known as Tuantou bream, originates from Liangzi Lake in Ezhou.

Its meat is tender and rich in fat. It can be made into various dishes in various ways, among which steaming is the best.

Generally, about 1kg of steamed Wuchang fish is used, supplemented by ham, mushrooms, winter bamboo shoots and chicken soup.

The steamed fish body is decorated with red, yellow and green dishes, which looks colorful. Use chopsticks to taste it. It is plump and tender, and the soup is spicy and fragrant.

Huangpi Sanhe and Huangpi Sanhe are traditional delicacies in Huangpi County with a history of hundreds of years.

It is widely spread in various dishes and different flavours.

The locals call it Sanxian.

Sanhe is a combination of fish balls, meat balls and meat patties.

Fish balls are made from minced fish meat and cooked with egg white, green onions, ginger and lard as seasonings.

Meatballs are made by mincing pork legs, adding fish mince and seasonings, and frying them.

The meatloaf is made of meatballs and steamed.

The fish balls are fresh and tender, the meatballs are crispy and tender, and the meat patties are soft and tender, each with its own taste.

They can be burned individually or any two or three can be burned together.

This dish is multi-flavored, with the fishy smell and fish aroma permeating the meat, which is really unique.