Speaking of Hubei, how can you miss the unique snacks with a long history? Although there are many kinds of snacks in Hubei, it is relatively simple and convenient to make. Today, Xiaobian will take you to see the twelve special snacks in Hubei that can't be missed!
NO.1 Regan Noodles
In the early 193s, there was a food vendor named Li Bao in Changdi Street, Hankou, who lived by selling bean jelly and noodle soup in Guandi Temple. One day, the weather was extremely hot, and many leftover noodles were not sold out. He was afraid that the noodles would turn sour and deteriorate, so he cooked and drained the leftover noodles and dried them on the chopping board. Accidentally, I knocked over the oil pot on the case and spilled sesame oil on the noodles. When Li Bao saw this, he had no choice but to mix the noodles with oil and air them again. The next morning, Li Bao scalded the cooked noodles mixed with oil in boiling water, scooped them up and drained them into a bowl, and then added seasonings for selling bean jelly to make them steaming and fragrant. People rushed to buy and ate with relish. When someone asked him what noodles he was selling, he blurted out that it was "Regan Noodles". Since then, he has monopolized this kind of noodles, not only people compete to taste it, but also many people learn from him.
a few years later, a man named Cai opened a noodle restaurant in Regan Noodles at the intersection of Man Chun, Zhongshan Avenue, which was called "Cai Lin Ji" for the sake of abundant financial resources, and became a famous store in Wuhan to manage Regan Noodles. Later, it was moved to Zhongshan Avenue opposite Hankou Water Tower and renamed Wuhan Regan Noodles.
NO.2 Wuchang fish
Mao Zedong's famous poem "Only drink Changsha water and eat Wuchang fish" made Wuchang fish famous at home and abroad, making it fragrant in Wan Li and becoming a famous dish in Hubei. Wuchang fish, scientific name Megalobrama amblycephala, commonly known as "Fankou bream", is produced in Fankou, where liangzi lake in Ezhou meets the Yangtze River. The name of Wuchang originated from the Three Kingdoms. According to The History of the Three Kingdoms-Wu Shu-Lu Kai Chuan, in the first year of Wu Ganlu (AD 265), Sun Hao, the last emperor, moved the capital from Jianye (now Nanjing) to Wuchang (now Ezhou), and the dignitaries complained, and Lu Kai, the left prime minister, wrote a letter to discourage him, quoting "I would rather drink Jianye water than eat Wuchang fish; It is better to die in Jianye than in Wuchang. Since then, Fankou bream has been named Wuchang fish. Wuchang fish has a lumpy head, thick back, white scales, diamond-shaped sides, wide mouth, short dorsal fin and high tail stalk. There are 14 ribs on each side, one more than other bream, and there is no black membrane in the abdomen. Its meat is tender, delicious and nutritious, and it is a first-class delicacy, so it has the reputation of "Fankou bream is the best in the world". Wuchang fish has been highly praised by scholars of all ages. In 1956, Mao Zedong wrote a famous sentence "Only drink Changsha water and eat Wuchang fish" in the word "Water Tune and Song Water-Swimming", which made Wuchang fish famous at home and abroad. People in the medical field believe that eating Megalobrama amblycephala regularly can prevent anemia, hypoglycemia, hypertension and arteriosclerosis.
NO.3 bean skin
The bean skin of Wuhan, especially that of Laotongcheng, is delicious and famous.
In 1958, President Mao Zedong visited Laotongcheng twice, tasted three fresh bean skins, and met Gao Jinan, who specializes in bean skins in Laotongcheng. Premier Zhou Enlai and other central leading comrades have all tasted the three fresh bean skins. There are countless international friends, celebrities, returned overseas Chinese and compatriots from Hong Kong and Macao from more than 5 countries, including Britain, the United States, France, Germany and Japan.
Bean skin is a traditional local flavor in Hubei. In rural areas, every year in the winter slack season, after the winter solstice, there is the custom of scalding bean skin. Especially around the 24th of the twelfth lunar month, almost every household scalds bean skin. After the bean skin was introduced into Wuhan, some couples' shops built stoves by leaning against the door and opened in the street. They also used shallots and glutinous rice as fillings. This was the early light bean skin. Sometimes customers brought their own eggs and asked to beat them on the bean skin. It was bright in color and refreshing in orange. This is the famous egg light bean skin in Wuhan. At that time, the bean skin of Wuchang Wangfukou did not need eggs, but only a little glutinous rice and chopped green onion. It tasted soft on the outside, heavy in oil and delicious, which was very popular with people.
After the victory of the Anti-Japanese War, the Laotongcheng Food Store in Dazhi Road, Hankou operated Sanxian bean skin as the main snack variety, and installed the neon light of "King of Bean Skin" at the gate. Gao Jinan specializes in making bean skin in Laotongcheng. The bean skin he made has the characteristics of clear pulp, thin skin, correct fire power, proper and even feeding and seasoning, and it tastes delicious, refreshing, crisp outside and soft inside. Later, the bean skin color of Laotongcheng developed from Sanxian bean skin to shrimp bean skin, mushroom bean skin and other varieties. In the mid-195s, three fresh bean skins not only spread all over Wuhan, but also spread to Shanghai, Guangzhou, Changsha, Urumqi and other places.
NO.4 Jingwu Duck Neck
During the Warring States Period, the King of Chu led a public crusade and passed through Hanzhong, which was difficult for people and horses. One day, passing through a wild lake, I saw a flock of ducks flying over, and the scene was spectacular. The king of Chu was overjoyed and made the sergeant catch it and eat it. In a few days, there are countless ducks, just one in the army, good at eating. Teach everyone to brew with secret recipe, and the duck neck is delicious. The king of Chu tasted it and praised it. And the soldiers in the army especially like it. After getting this delicious food, the Chu army became more brave and became a "great cause of seven heroes". Occasionally, typhoid fever is unwell, and there is nothing wrong with eating it. Everyone says it is absolutely. The name of Jingwu duck neck was obtained from this.
for thousands of years, this secret recipe has not been circulated. There is Tanglajiu, a native of Hankou, who has a good diet and makes great efforts to prepare delicious food. One day, I ran into a friend in central Sichuan, and I sighed when I talked about the delicious Jingwu duck neck in the Warring States period. Tang's whim, reading ancient books, looking for a good prescription, combined with the strengths of Sichuan and Hubei, and the years of poverty, gradually became a unique style. The duck neck brewed by it is also a must. People eat it, and all sigh as delicacies. The reputation of "Jiujiu Duck Neck" was thus carried forward. It's been more than ten years. A thousand years of delicious food will end here.
NO.5 Four Seasons Beauty Soup Bags
Four Seasons Beauty Soup Bags Restaurant, located at the Jianghan intersection of Zhongshan Avenue in Hankou, was established in the 11th year of the Republic of China (1922). The boss, Tian Yushan, a native of Hanyang, used to be a fruit vendor, but his business was slow and he changed to cooked food. When I opened, I hired a Nanjing master to make lard and onion cakes, and later I added steamed soup buns. At that time, there were only five and a half round tables, which was a small-scale mom-and-pop shop. In the early years of the Republic of China, there were two Xiajiang restaurants in Huilong Temple and Changsheng Street in Hankou, both of which were called "Four Seasons Beauty", and the steamed baozi stuffed with juicy pork was very famous. Tian Yushan also wanted to use this "famous brand" to attract business, but he felt that he was a local and was afraid of getting into trouble, so he set up a signboard of "Beautiful Garden". Unexpectedly, his nephew, Tian Zechun, put up a signboard of "Four Seasons Beauty" next door to the "Beautiful Garden" to make dumplings and sing against Taiwan. This angered Tian Yushan, who simply took off the signboard of "Beautiful Garden" and replaced it with the signboard of "Four Seasons Beauty", and made great efforts on the quality of soup packets, which attracted many customers. Tian Zechun's "Four Seasons Beauty" was neglected and soon closed. In this competition between an uncle and an nephew, Tian Yushan killed two birds with one stone: that is, he crushed Tian Zechun and created "Four Seasons"
Since then, four "Four Seasons Beauty" have been opened in Minsheng Road and Siguan Hall. In addition, many restaurants, such as Dahonglou and Zhulianchun, also run soup dumplings, but after all, they are not as good as Tian Yushan's "Four Seasons Beauty" soup dumplings. So in the fierce competition, his business has been very good. After liberation, public-private partnership was implemented in 1956. Now, no matter the business scale, service facilities, variety and flavor, there has been great development. Why are the soup dumplings of the four seasons so delicious? This is related to the history and customs of Wuhan. Wuhan is a big commercial port with a long history in China. "Ten thousand people have come here to sail across Yangzhou" (Li Bai's poem) is crowded with business travelers, which also brings local food flavors to compete for beauty. Soup dumplings used to be a famous snack in Jiangsu province. There was a restaurant in Wuhan that operated Zhenjiang Soup Dumplings long ago. Now, the Four Seasons Soup Dumplings with Wuhan local characteristics are gradually formed by the old chefs of Four Seasons Beauty on the basis of Zhenjiang Soup Dumplings' traditional practices and according to the continuous improvement of Wuhan people's tastes. It has the characteristics of thin skin, rich soup, tender stuffing and fresh taste. Zhong Shengchu, the king of the old chef's soup packets, and others have worked hard for this and made many contributions.
NO.6 Mianwo
Mianwo, like Regan Noodles, is one of the favorite breakfasts of Wuhan people. It is simple to make, and it is spread all over the streets of three towns in Wuhan. Most of them are run by stalls or restaurants, and there are no representative shops. Mianwo is unique to Wuhan and was founded in Guangxu period of Qing Dynasty (1875-199). At that time, there was a biscuit seller named Chang Zhiren near Jijiazui in Hanzheng Street, Hankou. Seeing that the business of selling biscuits was not good, he tried to create a new early variety. After repeated pondering, he asked the blacksmith to make a dry iron spoon with a convex nest shape, poured rice slurry mixed with rice and soybeans, sprinkled with black sesame seeds, and fried it in an oil pan, and soon made round rice cakes with thick and hollow sides and yellow and crispy colors. People think it's unique. It tastes soft in the thick part and crisp in the thin part, which is very tasty. Chang Zhiren called it Mianwo, which has been circulating for more than 1 years and has become a kind of cheap and good breakfast.
NO.7 rice wine
Xiaogan rice wine is a traditional local flavor snack in our province, which has a history of more than 5 years. It became famous as early as the Ming Dynasty. It is made of high-quality glutinous rice as raw material and Fengwo distiller's yeast specially made by Xiaogan as starter through saccharification and fermentation. Mature raw rice wine ── Misan Tangqing, with green color, rich honey fragrance and sweet taste, is rich in various vitamins, glucose, amino acids and other nutrients. After drinking, it can stimulate appetite and refresh the mind, and has the functions of invigorating qi and nourishing blood, nourishing yin and tonifying kidney. It is especially beneficial for pregnant women and women to eat more during menstruation, and it is a good nutritional product for all ages.
NO.8 rice cake
It was introduced into Wuhan from Jianghan Plain and became a popular breakfast for the citizens. The method is to grind rice into pulp and ferment it, add flour, sugar, soda ash, etc. and mix well to cook it. The shell is golden and crisp, and the meat inside is white and soft.
Nowadays, people in Wuhan like to eat rake tips. The rake from Kang is two times bigger than before, thin, crisp and unique in flavor.
this stuff can be seen everywhere, but it's not easy to buy something with the same thickness and sour taste.
NO.9 Ciba Fish
"Ciba Fish" is a famous local dish with strong local flavor in Hubei. It is made of carp meat, which is pickled, dried and fried. 2。 "Ciba fish" tastes salty and spicy, with a fragrant smell, and there is a saying that "it smells bad and tastes fragrant". It is a hobby for people to eat "Ciba fish" in southeastern Hubei province because it can increase the number of meals and change the taste of wine.
This kind of fish is named Ciba fish because it is cut into blocks and looks like Ciba.
NO.1 pearl meatballs
Hubei folk traditional steamed vegetables are made of pork fat and lean meat, fish meat and diced water chestnuts, with salt, pepper, chopped green onion, Jiang Mo, Shaoxing wine and stuffing, squeezed into small meatballs, rolled with soaked and filtered glutinous rice, and steamed in a drawer. The color is white, the rice grains are crystal clear as pearls, and the meatballs taste soft, waxy and delicious.
Practice:
Step 1: Wash the glutinous rice and soak it in water for half an hour in advance, not too much, just soak the rice.
Step 2: Chop the meat. I usually chop the meat myself with a knife. I don't buy the processed meat, which is not fragrant and chewy.
Step 3: Before adding seasoning, add chopped and finely chopped ginger and onion (depending on personal preference).
step 4: add a proper amount of cooking wine, soy sauce, salt and monosodium glutamate (you can lick it with your tongue to know the taste)
step 5: prevent a small amount of powder. (I put flour) Then put the finished pearl balls in the ingredients and mix well. Squeeze almost a ball with your hands, then roll it in a glutinous rice bowl, and the bowl surface will occupy a circle of glutinous rice. At this time, it is a "pearl". Then put the pearls on the washed and oiled leaves of Chinese cabbage. When you do this, you can boil water, wait until the water boils, put them on and steam for 3 minutes. At this time, the fragrance will float out, as well as the faint fragrance of Chinese cabbage. Delicious pearl balls can be cooked.
NO.11 Sanzheng, mian yang
mian yang is a big county in Jianghan Plain, including honghu city in history, and has been restructured into Xiantao City in recent years. There are many waters and rich products in this area, which is the land of fish and rice. People love to eat steamed vegetables, and there is a custom of "steaming without vegetables", which is called the hometown of steamed vegetables. Three steaming means three kinds of steamed vegetables, some of which refer to steamed fish, steamed meat and steamed chicken, some refer to steamed fish, steamed meat and steamed meatballs, and some refer to steamed pork powder, steamed pearl meatballs and steamed white balls. Sun Changbi, a China culinary master who once went to Xiantao to inspect the present situation of three steams in mian yang, said that "three steams" originally referred to steaming fish, meat and vegetables. At present, it is still very popular among local people.
Pearl meatballs are made of pork and fish with uniform thickness, chopped into minced meat, mixed with egg white, mixed with six or seven seasonings such as pepper and Jiang Mo and wet starch, squeezed into meatballs with a diameter of five cents by hand, put into a sieve, rolled with sticky rice, put into a small steamer, and steamed on a boiling pot. The steamed meatballs are crystal clear and white in color, the rice grains stand up like pearls, the meatballs are soft, glutinous and soft, and delicious.
Steamed white pill, with lean pork leg and fish as main ingredients, pays more attention to fire power, and its color is milky yellow, the pill is soft and tender, and it is oily and soft.
NO.12 Huanxituo
In the 193s, there was a shop opened by mian yang people in Hanyang Mianhua Street, specializing in Huanxituo. He slowly fried it in warm oil, immediately poured it into another pot with caramel and stir-fried, then took the pot and turned it into a learning basket covered with sesame seeds to push it, so that the "Happy Tuo" was shaped like a walnut, crisp outside and soft inside, sweet but not greasy. It was a good food that was premature at that time, and the "white sugar happy lump" that many poor vendors peddled along the street was this thing.