Enshi Bacon Hubei Enshi Tujia Autonomous Region is located at the mysterious 30 north latitude, and the forest coverage rate is close to 70%. It has the reputation of "natural oxygen bar" and "selenium capital of the world", with strong Tujia flavor.
Pieces of bacon hanging on the iron frame have also become the unique scenery of every household in winter. When a piece of fat and thin bacon is eaten in the mouth, we know that it is not only a strong smell of smoked bacon, but also a happy moment for the family around the earthen stove.
Because the smoking time is long, slow and full, pine and cypress branches burn together with orange peel, and the smoked bacon has a special bacon flavor. When you smell it at close range, you will have a strong natural taste, three points of fat and seven points of lean meat, so that it is plump and not firewood, and it is not as greasy as ordinary bacon. The more you chew, the more fragrant it is.
Cut a few slices of bacon and stir fry slowly. The aroma of bacon permeates the whole kitchen. When you eat bacon with 7 points thin and 3 points fat, it not only has the fresh fragrance of bacon, but also has the strong flavor of traditional Tujia people.
Jingzhou Fish Cake Jingzhou has been rich in fish since ancient times. Since ancient times, Jingzhou fish cake, as the first of the eight treasures in Jingzhou, has always been the "darling" of emperors in past dynasties-created in Shun, reached in Chu, flourished in Song and beautiful in Qing. It has been in China for 17 dynasties and has a long history of more than 4,000 years. From Chu to Qing Dynasty, Jingzhou fish cake has always been a famous dish of the court, and it is an out-and-out "aristocrat".
Fish cake is a major feature from Yichang to Jingzhou. It is mainly made of minced fish, eggs and pork. Delicious and delicious, the entrance is fresh and tender. And it is convenient to store, put it in the freezer and take it out when you want to eat. It can be steamed and boiled, and used to rinse hot pot and mala Tang. It's delicious. I can't live without it.
The meat used in Jingzhou fish cake must be the best local pork. The skin is thin, fat and white, fresh and elastic, with tender meat and delicious taste. Again, eggs, preferably free-range chickens at the foot of the mountain. The eggs under the native chicken are clear and transparent, and the yolk is golden and translucent. Fresh fish beat countless people when they meet fresh meat. The embellishment of fresh eggs is white and crystal clear, fat but not greasy, smooth and refreshing.
Honghu Lotus Root Hubei is a province of thousands of lakes, with many lakes and lotus roots. Hubei people eat lotus root from snacks to big ones, and lotus root ribs soup is the eternal protagonist of Hubei people in winter. In taste, lotus root can be divided into powder lotus root and crisp lotus root. Powder lotus root is suitable for stewing soup, and crisp lotus root is suitable for cooking. White, fat, fresh, sweet and crisp lotus root can be eaten directly as fruit after washing, which is sweet and refreshing.
In Hubei, lotus root can be eaten raw, boiled in soup, made into lotus root clips, lotus root pills, stewed lotus root, fried lotus root slices, dried lotus root shreds and so on.
In Hubei, lotus roots, lotus bands and lotus flowers can be seen everywhere. Hubei can not only produce high-quality lotus roots, but also produce crisp and sweet lotus roots.
The lotus root with thick thumb tastes crisp and can be eaten raw, fried, mixed, fried, steamed, fried and fried. Crispy taste is very delicious, especially after eating big fish and meat.
Wuhan, Regan Noodles and Wuhan are precocious, and the frying and steaming pattern is prosperous. One is to eat it every day without repeating it for a month, but Regan Noodles is the favorite of Wuhan people.
In the streets and alleys of Wuhan, people rushing to work can be seen everywhere, carrying a bowl of Regan Noodles and constantly stuffing a big lump of noodles into their mouths, feeling that they will choke to death at any time. But as long as the noodles are finished, they will go to different corners of the city with satisfied expressions and start a hard day's work.
Pour a spoonful of sesame paste on the powdered alkaline noodles. Sesame paste looks and smells unremarkable, but it has a strong and complex aroma after eating. The alkaline noodles cooked to 70% maturity are stained with the bright yellow luster of rapeseed oil and taste sweet. They are shaken off one by one and blown out by an electric fan.
Spray sesame paste moistened with sesame oil, and mix the tender onion with yellow and red diced pickled radish into the noodles. The complicated technology mixed the north and the south, resulting in a bowl of delicate and rough Reagan noodles.