I have eaten a lot of Hubei delicacies. Hubei specialties include Jingwu duck neck, Xiaogan, sesame candy, Xiaogan rice wine, Wuhan hot dry noodles, Laotongcheng three fresh tofu skin, eight-treasure rice, and Enshi Kang Potatoes, Sijimei soup dumplings, etc.

1. Shennongjia Mound Meat

The food customs of Shennongjia reveal strong primitive and simple traditional customs. They organically integrate the history of their ancestors' hard work in this alpine mountainous area into their daily diet, so that generations of people will never forget the kindness of their ancestors.

To this day, when mountain people kill pigs, they always cut off a piece of meat, smear it with salt, cook it in a fire pit, and then tear it into pieces for the children to eat, and tell them that our This is how our ancestors lived.

2. Lazy tofu

Lazy tofu is the name of food. In the Tujia mountainous area of ??southwest Hubei, when farmers make tofu, they grind the soybeans and water into a slurry with a stone mill, and then filter the bean dregs without using a baguette.

Put it directly into the pot, add various green vegetable leaves, oil and salt seasonings, etc., simmer it over fire, and eat it after it is cooked. Because it does not require filtration and brine, it is very convenient, so it is named "lazy tofu".

3. Panlong Cai

Panlong Cai, also known as Panlong Cai and roll cut, is a traditional Han nationality specialty dish in Zhongxiang City, Hubei Province. It is a royal delicacy of the Ming Dynasty. It was first created in Xingxian Palace and Residence in Anluzhou, Huguang (now Zhongxiang). For the best food at the banquet.

Red and yellow, plated in the shape of a dragon, fat but not greasy, smooth and oily, with a long-lasting flavor. Now, it has become a Chinese New Year delicacy that can be seen on the dining table of every household.

4. Camellia Dim Sum Taishi Cake

Taishi Cake, also known as Camellia Dim Sum, is a traditional Han Chinese snack in Jingmen, Hubei Province, with a history of more than a thousand years. According to legend, it was the favorite of Lu Jiuyuan, a Neo-Confucian scholar in the Southern Song Dynasty, when he was the military commander of Jingmen.

This cake is kneaded with refined flour and cooked lard as the skin, flour and cooked lard are used as the pastry, and then cooked flour, sugar, osmanthus, orange cake, peach kernel, and winter melon sugar are used as the filling. After the skin stuffing is formed, it is fried in warm oil. It tastes crispy and fragrant, soft but not greasy, and has a unique flavor

5. Braised pork belly

Braised pork belly is usually served at folk festival banquets. Its preparation method is: scrape the boneless pig trotters, scald them slightly in a boiling water pot and take them out.

Put the wok over medium heat, add the pig's trotters, add soy sauce, sugar, green onions and ginger slices and cook for five minutes. Remove from the pan and put it into a sand bowl. When the hoof skin is broken and the meat is melted, take it out of the bowl and put it on a plate. This dish has a unique flavor, with a sauce-red color, a pleasing luster, melted and smooth hooves, a slightly sweet thick sauce, and a strong five-flavor flavor.

6. Tofu Noodles

Xiangfan Tofu Noodles, Also called wozi noodles and butter noodles, they mainly include tofu noodles, beef noodles, and beef mixed noodles. It is a kind of sauerkraut noodles, using ordinary alkaline noodles as the main raw material.

You can also choose whether to add butter when eating, each with its own flavor. Because of its spicy, hemp and three fresh ingredients, it tastes delicious, has a long aftertaste, and never gets tired of eating it. It has become one of the favorite breakfasts of Xiangyang people. It is known as "if you don't eat butter noodles for three days, the tasteless food in your mouth will be greatly reduced." . When eating tofu noodles, drink a bowl of Xiangyang special rice wine, which is comfortable and comfortable.