There are many delicacies in Honghu: Honghu steamed rice, Honghu tofu skin, hot dry noodles, Honghu hairy crabs, Honghu lotus seeds and other specialties.

Honghu Three Steamed Herrings refers to: steamed herring with rice flour, steamed pork slices, and steamed lotus root. Its production characteristic is steaming with rice flour, so it is also called "three steamed rice flours." It has the characteristics of rolling, rotten, and fresh. Steamed herring with rice flour: steamed herring with rice flour.

Herring, mainly live herring, is made as follows: First, remove the scales and gills of a one-pound live herring, disembowel it, remove the guts, wash it, cut the arm in half along the backbone, and cut it diagonally with a knife.

Cut into pieces two and a half inches long and one and a half inches wide. Put the fish back, fish belly, head and tail into a bowl, add soy sauce, refined salt, monosodium glutamate, minced ginger and a little cooking wine and mix well. After marinating for a while, add the fish.

Apply rice flour to both sides of the fish, then divide it into three pieces into triangles and place them in a six-inch basket. Place the fish head among the fish pieces, put ginger slices and chopped green onion on the fish, steam them in boiling water for ten minutes, and then

Fold the basket into a plate, with the beginning like a round cake. Place the casserole over medium heat, add a little lard to heat, add chicken soup, soy sauce, vinegar, monosodium glutamate, green onions, add wet starch to thicken the sauce, and remove from the pot.

Pour it over the fish pieces, then sprinkle with chopped green onion and minced ginger. This dish has delicate fish meat, rich fat, tender taste and beautiful color. Steamed with rice flour, the original flavor is preserved.

, choose pork hip tip meat as the main ingredient, and its preparation is as follows: cut the pork into one-inch long, eight-thirds wide, and three-thirds thick meat bowl, add refined salt, soy sauce, red milk, minced ginger, monosodium glutamate, and a little sugar.

Mix well and marinate for five minutes. Rinse and drain the rice. Put it into a wok and stir-fry over low heat for about five minutes. When it turns light yellow, add cinnamon, cloves and star anise and stir-fry for another three minutes. Remove from the pan and grind into fish.

seed-sized powder; then, mix the marinated pork with five-spice cooked rice flour, put it in a basket, sprinkle with scallions, steam over high heat for fifteen minutes, take it out, discard the scallions, and put it in

In the plate. Then pour the braised gravy made with soy sauce, vinegar, MSG, chopped green onion and wet starch into the pot, sprinkle with pepper and serve. Add refined salt, soy sauce, red milk and serve.

Mix minced ginger, MSG and a little sugar together, marinate for five minutes, rinse and drain the rice, put it into a wok, stir-fry over low heat for about five minutes, until it turns light yellow, add cinnamon, cloves and star anise and stir-fry for another three minutes.

, remove from the pot and grind into powder the size of fish roe; then, mix the marinated pork with five-spice cooked rice flour, put it in a basket, sprinkle with scallions, steam over high heat for fifteen minutes and take it out.

, discard the scallions, and put it into a plate. Then pour the braised gravy made with soy sauce, vinegar, MSG, chopped green onion, and wet starch over the steamed meat slices, and sprinkle with pepper. This dish is delicious.

You won’t get tired of eating it. Steamed lotus root: Steamed lotus root uses old lotus root from lotus pond as the main ingredient. The preparation method is as follows: scrape and clean the lotus root, remove the joints and cut the lotus root into sections, and then put the cross section of the lotus root downward.

Place it on a tarpaulin board, break it with a knife, cut it into one-inch long and three-thirds thick strips, put it into a bowl, add minced ginger, refined salt, and a little MSG, mix well, and marinate for a while.

, then mix the pickled lotus root with uncooked rice, put it in a basket, steam it over high heat for a quarter of an hour, put it into a plate, add marinated gravy, drizzle with sesame oil, and sprinkle with chopped green onion. Rzwhonghu.net This dish is ready.

Sticky but not sticky, oily but not greasy: Honghu tofu skin is a traditional snack loved by Honghu people. When making it, it is first mixed with mung beans and rice, soaked in pulp, spread into a skin, and wrapped with glutinous rice.

, diced pork, onions, ginger and other condiments, and then fried in oil, the color is golden and the taste is delicious.

At the same time, eggs can be added to the "Honghu Bean Skin" when spreading the skin, and fresh meat, fresh eggs, and fresh shrimps can be mixed into the glutinous rice filling, and then carefully fried to form a unique flavor.

Different ingredients such as diced chicken, shiitake mushrooms, and magnolia slices can be added to the stuffing, which can be divided into different varieties according to the quality of the stuffing.

The tofu skin is thin and fresh in color, crispy on the outside and soft on the inside, tender and refreshing, oily but not greasy.

Hot-dry noodles: Hot-dry noodles are a popular food unique to Wuhan, Hubei.

It is also Honghu’s specialty breakfast, with different preparations and flavors.

The method is to blanch the pre-made noodles in boiling water until they are seven-mature, then remove them, blow them cold and add oil to shake them up. Before eating, blanch them in boiling water for a few times, remove them, and add sesame paste, chopped green onions, dried shrimps, diced pickled radish, sesame oil, and vinegar.

Wait for the seasonings to be mixed well. The aroma will be fragrant when it hits the mouth. The taste is rich but not greasy. It is cheap and good, chewy and flavorful, and you will never get tired of eating it.

Honghu Lotus Seeds Honghu Lotus Seeds are a specialty product of Honghu City, Hubei Province, and a national geographical indication protected product in China.

Honghu lotus seeds are produced in the Honghu Lake area with excellent ecological environment. The product has large and round seeds, thin skin and thick flesh, and has a sweet, slightly sweet and fresh flavor.

It has extensive edible and medicinal value.

Honghu lotus seed products have large and round grains, thin skin and thick flesh, and have a sweet, slightly sweet and fresh flavor.

Honghu lotus seeds are rich in protein, starch, phospholipids, alkaloids, flavonoids, vitamins and other nutritional and health ingredients, and can be made into a variety of beverages and foods.

In medical terms, lotus seeds have the functions of stopping bleeding, dispersing stasis, strengthening the spleen, and calming the nerves. They are a good nourishing product.

The lotus heart is made into tea, which has the effect of losing weight.

Honghu Hairy Crab: Honghu Hairy Crab is a specialty of Honghu Lake District, Honghu City, Hubei Province.

Because the city has registered the "Qingshui brand" trademark for Honghu hairy crabs, they are also called "Honghu Qingshui crabs", "Honghu Qingshui hairy crabs" and "Honghu Qingshui river crabs".