Besides fried peanuts, braised beef and sliced cucumber, there are also fried Wuchang fish, spicy duck neck, three-silk fish skin, Huangzhou Dongpo pork and white wine in my hometown of Hubei. Perfect match? Pan-fried Wuchang fish

Is there a folk proverb in Hubei? Radish in Huangzhou, lotus root in Bahe, bream in Fankou and wine in Hankou? . The bream caught at the intersection of Fankou River in Ezhou City, Hubei Province, also known as Fankou Wuchang Fish, is extremely delicious in cooking.

Braised Wuchang fish, fried Wuchang fish and scallion-roasted Wuchang fish are all famous dishes that Hubei people like.

It is recommended to fry Wuchang fish with wine. The fish is pickled with pepper, pepper and a little salt and then fried in oil.

add a proper amount of soy sauce, sugar, vinegar and beer to the fried ginger slices, garlic slices, pepper and dried red pepper, then add the fried fish and cook until the juice is collected, and sprinkle with a handful of chopped green onion, which is delicious! Spicy duck neck

Jingwu Road in Wuhan was once called Duck Neck Street, the most famous of which was Jingwu Duck Neck Store opened by Tanglajiu in the early 199s, which was the first duck neck store in Wuhan.

Tang Lajiu's Jingwu duck neck is an improved Sichuan-style halogen recipe, which is used in duck meat, spicy and appetizing.

a rising star? Zhou Heiya? It is more spicy than the neck of Jingwu duck, with a hint of sweetness and a strong taste. But friends around me prefer Jingwu duck neck.

No matter what kind of duck neck it is, the meat is very chewy, and the taste of sucking the bone around the neck is also a kind of enjoyment! Spicy duck neck, used for wine, can be said to be the best. Three-silk fish skin

hubei cuisine is one of the top ten cuisines in China, producing aquatic delicacies, even the fish skin is spared.

Three-silk fish skin, which belongs to cold dishes, and twisted fish skin, which belongs to hot dishes, are all good dishes to go with wine.

today, we will focus on the three-silk fish skin, which is simpler.

Three shreds refer to shredded fish skin, shredded scallion and shredded pepper.

People generally use grass carp skin to make three-silk fish skin, and the treatment of fish skin is the key. Fish skin should be fully soaked in water to remove alkaline smell. Mix the three shreds with appropriate amount of sesame oil, sesame oil, cooking wine, pepper, salt and monosodium glutamate to serve.

the refreshing three-silk fish skin is a perfect match with the sweet wine. Huangzhou Dongpo Meat

Su Dongpo was a master brewer in the literary house of the Great Song Dynasty. He brewed honey wine in Huangzhou, Luo Fuchun in Huizhou, Songlao wine in Dingzhou and Zhenyi wine in Hainan.

Mr. Su is also a famous gourmet. Dongpo meat, Dongpo soup, Dongpo cake and Dongpo tofu? Everything is delicious.

Dongpo meat was invented by Mr. Su when he was in Huangzhou, and Huangzhou Dongpo meat is famous all over the country.

Dongpo pork in Huangzhou is slowly simmered in a small fire. Mr. Su wrote in Ode to Pork:? Clean the pan, without water, the firewood can't afford to smoke. Don't rush him when he is ripe, and he will be beautiful when the heat is enough? This is the key to the delicious and soft meat in Dongpo, Huangzhou.

Dongpo meat can be said to have a better taste with wine.

Before the appearance of distilled liquor, the alcohol content of liquor was low, but now the alcohol content of liquor is high, and it really can't go down without appetizers. Therefore, when you drink liquor, you will always drink it with some appetizers. There is also a saying called? Eat spicy food? . Liquor tastes complex, sweet, sour, spicy and salty, which can be said to be all five flavors. If you swallow it in one gulp, you can't stand it, and your tongue and stomach can't stand it.