1. Luotian Dabie Mountain Hanging Pot Luotian Dabie Mountain Hanging Pot is a unique way of catering left over from the special era of mountain people living in high mountains and dense forests for a long time, inconvenient transportation and lack of materials. Boiled main dishes, such as chicken, sheep, cattle, dogs and wild pork, and pot-padded vegetables, such as common vegetables, day lilies, wild bamboo shoots, Osmunda japonica and Lysimachia christinae, are poured into the pot respectively and eaten together with rubber tofu, red tofu and pickles.
Family members or visitors sit around the fireplace, warming themselves, eating vegetables, chatting and drinking, holding bowls in their left hands, chopsticks and wine glasses in their right hands, and even a tobacco pouch. Eating hanging pots in Luotian is suitable for all seasons, with its own characteristics and unique taste. Among them, the hanging pot in Tiantangzhai has become one of the delicious foods praised by everyone in Central China.
2. Luotian Paradise Bacon Luotian Paradise Bacon is a special food in Luotian County, Huanggang City, Hubei Province. When the guests come, take down the bacon, burn the skin fiercely, wash it and cut it into large pieces. At this time, the lean meat is red, and the fat meat is bright, giving off the smell of bacon. Then put it into fine corn flour, mix it with seasonings such as eggs, knead it by hand until the meat is completely stuck with corn flour, and then put it into a wooden cornmeal board for steaming. The big piece of bacon made in this way is fat but not greasy, and it is very delicious.
3. Yingshan enema tofu glutinous rice flavor local dishes. It is made of tofu, pig blood, ginger, chopped green onion, five-spice powder, pork belly and refined salt. Knead tofu, pig blood and seasoning evenly, add diced pork belly and stir with it, pour it into the scraped pig large intestine, sew it, dry it or smoke it. Slice, stir-fry and steam when eating.
4. Hunchun loach drilling tofu is a local famous folk dish. Take a yellow live loach with a thick little finger and keep it in clear water for a day or two, so that it can spit out its internal organs. Heat the pot on the fire, add sesame oil, chopped green onion, ginger rice and other condiments, add fresh tofu as a whole, add loach, and simmer slowly. The loach is heated and drilled into the tofu until it is mashed. When the loach can't drill and the tofu whirs, increase the firepower, add proper amount of lard, soy sauce, refined salt, white vinegar and spiced powder, turn over and stew for a while, and sprinkle chopped green onion when taking out of the pot.
5. Macheng Meat Pie Macheng Meat Pie is a traditional dish in Macheng. Fresh fish are peeled and boned, pork is peeled and chopped into pulp. Put the bean flour, water and salt into a basin in proportion and stir with the pulp. Add ginger, chopped green onion and other seasonings, make them round or square, put them in a steamer, steam them on high fire for 15-20 minutes, cut them into rectangular strips after coming out of the cage, and serve them on a plate, which can be cooked or refrigerated.
6. Chun Yan preserved egg Chun Yan preserved egg was founded in the early 20th century, with a history of more than one hundred years, and is known as "the first egg in eastern Hubei". It is famous for its unique formula, delicious taste and rich nutrition. Eggs are amber, elastic, translucent like pearls, colorful like rainbows, rich in flavor, non-greasy and easy to digest.
7. Qichun sour rice noodles Qichun sour rice noodles are refined by 15 processes such as rice cellar, cellar pulp (secondary fermentation), pulp filtration, beating and baking. Crystal clear, sour and refreshing, full of tendons and flexible texture; Boiling water doesn't paste soup, and dry frying is not easy to break.
8. Xishui honey lotus root Xishui honey lotus root, also known as Dongpo lotus root, is a famous local dish. Choose fresh lotus root from Xishui Sesame Lake in autumn and winter, wash it, fill it with glutinous rice, and steam it with rock sugar, tangerine, lotus seed, peanut kernel and osmanthus for several times. Its taste is sweet, soft and powdery, and the beads are very thin. According to legend, when Su Dongpo lived in Huangzhou, he often used this dish to drink alcohol, hence the name "Dongpo Lotus Root".
9. Huangzhou Roasted Plum The stuffing of Huangzhou Roasted Plum is made of fat meat, cooked steamed buns, orange cakes, peanuts, raisins, rock sugar, sweet-scented osmanthus and red and green silk. Can be steamed, fried and baked, sweet and delicious.
10. Huangzhou Dongpo Meat is a unique traditional dish in Hubei, which is famous far and near. It was made by Su Shi himself and founded in Huangzhou. Because of its delicious and mellow taste and large population, moxibustion has been loved by people since ancient times, so it has become a famous dish in banquets in eastern Hubei. Nowadays, visitors to Huangzhou Chibi can taste this delicious food in Dongpo Restaurant.