Hubei's top ten famous dishes include: winter melon and turtle skirt, fish cake, lotus root and pork ribs soup, Huangzhou Dongpo meat, Jingsha turtle, fish balls in original soup, Wuchang fish braised with green onions, braised crayfish in Qianjiang oil, Zhongxiang dragon dish, and hot and sour dishes.

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1. Winter melon and turtle skirt. This dish uses male turtles. First, slaughter and clean the turtles, remove the skirt, and then chop it into small cubes of about 3 cm.

Then prepare chicken and pork bones to make soup together.

Shape the winter melon into balls or small cubes.

Blanch the turtle and winter melon separately.

Put oil in the pot, heat it to 70% heat, add ginger, cinnamon, star anise, soft-shell turtle, etc. and stir-fry.

When the soft-shell turtle is slightly rolled, add light soy sauce, cooking wine and broth, cover and simmer for a while.

Then take it out of the pot and steam it in a steamer for about half an hour.

Take the juice and put it into the pot to thicken it, then add an appropriate amount of sesame oil, pour the juice, and then place the winter melon around after being flavored.

2. There is a legend about this dish of fish cake. According to legend, when Emperor E and Nvying visited the south together with Emperor Shun, when they passed through the Jingzhou area, Emperor E became sick and her throat became swollen and painful.

Ren, just wanted to eat some fish, but the fish had fish bones, so Nv Ying made a homemade fish cake after Ehuang had not seen her for a long time. After Ehuang ate it, he gradually recovered from his illness. Emperor Shun praised him greatly when he was happy.

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In this way, fish cakes became popular in the Jingchu Plain area.

3. Nanfeng Fo eel is made from Nanfeng pickles, bacon and eels.

First, clean the eel and chop it into sections of about 3 cm. Then clean the pickles, bacon, and onions and cut them into small pieces (remember to blanch the bacon and then slice it).

Heat oil in a pan, add lard and vegetable oil, then add bacon and stir-fry, then add pepper, cinnamon and other spices and stir-fry.

Then add cooking wine, soy sauce, ginger, garlic, and bean paste and stir-fry until fragrant. Pour in boiling water and add pickles. When cooked, add MSG, etc., and finally sprinkle with chopped green onion.