hubei cuisine is one of the traditional cuisines in China. Famous chefs from all over Hubei follow the characteristics of Hubei cuisine in history and collect the essence of various schools in the north and south, forming the characteristics of Hubei cuisine with the fusion of Wuhan flavor, Jingyi flavor, Xiangyi flavor and southeastern Hubei flavor. It is good at cooking fresh freshwater fish, based on "taste", and emphasizes freshness, tenderness, softness, smoothness and coolness. It is rich in the characteristics of Jiangnan water town and has its own system. It is listed as one of the top ten cuisines in China and is unique among the cooking gardens in China.

mian yang Sanzheng is one of the traditional famous dishes of Han nationality in mian yang, Hubei Province (now Xiantao City), belonging to Hubei cuisine. Mian yang Three Steams is a series of dishes made of aquatic products, livestock and vegetables as the main raw materials, flour steaming as the main technique, steaming, buckle steaming and other steaming techniques. There is even a folk saying that "Three Steams with Nine Buckles and Ten Bowls, You can't sit on the steamer". Steaming vegetables has become a unique dietary custom in Xiantao and has a broad mass base [1]. This dish is tender and soft, original, light and soft. It is a pearl in Hubei cuisine and occupies an important place in the famous cuisines in China.

It is now widely known that "steamed vegetables can best ensure that nutrition is not lost", and "mian yang Three Steams" is thus rejuvenated in the wave of "science of eating and eating". It is quite balanced in nutrition with vegetarian dishes, and the steamed dishes are all wrapped in fine rice flour. The original fragrance of the dishes is accompanied by the fragrance of rice, which has a long aftertaste.

In 21, "mian yang Three Steams and Its Cooking Skills" has been listed as a provincial intangible cultural heritage by the Hubei Provincial Government. In 215, Xiantao was awarded the title of "Hometown of Three Steams in mian yang, China" at the first mian yang Three Steams Culture Festival. On September 1th, 218, "Chinese Cuisine" was officially released in Henan Province, and "mian yang Sanzheng" was rated as one of the top ten classic dishes in Hubei Province. On December 3rd, 22, the "Chu Cuisine Standard" was officially released, and "mian yang Sanzheng" was selected as the first batch of 21 dishes.

Traditional practice

Pork belly and herring were cut into 5cm square thick slices, dried with a cloth, and mixed with refined salt, soy sauce, red fermented milk, Jiang Mo, Shaoxing wine, chicken essence and sugar. Then wash vegetables (amaranth, taro, beans, pumpkin, radish, chrysanthemum, lotus root, potato) and cut them into pieces, mix coarse rice flour with fish and meat respectively, and steam them with rice in a bamboo steamer.

Raw materials:

Pork belly, grass carp, japonica rice, green vegetables (according to different seasons,

Steps:

(1) Wash and dry the japonica rice, put it in a wok, stir-fry it on low fire for three minutes, add cinnamon, clove and star anise, stir-fry it for three minutes, and then take it out of the wok and grind it into roe-sized powder.

(2) Slice pork belly and grass carp into 5cm square thick slices, drain the water with a cloth, add refined salt, soy sauce, red fermented milk, Jiang Mo, Shaoxing wine, chicken essence and white sugar, mix well together, and pickle for ten minutes.

(3) Wash vegetables (amaranth, taro, beans, pumpkin, radish, Artemisia, lotus root and potato) and cut them into pieces, mix them with spiced rice flour and rice, and steam them in a small Chinese fir barrel.

(4) The steaming sequence is also very particular.

Dongpo pork in Huangzhou is a dish. On September 1, 218, "Chinese cuisine" was officially released in Henan Province, and "Huangzhou Dongpo Meat" was rated as one of the top ten classic dishes in Hubei.

Su Shi, also known as Su Dongpo, was a famous politician and writer in the Northern Song Dynasty. He not only has profound attainments in poetry, calligraphy and painting, but also has unique views on medicine, archaeology and water conservancy. He also has a good knowledge of food and cooking. He knows how to taste, can eat and cook, and is a famous culinary scientist and gourmet. There are many dishes named after its nickname Dongpo, and there are many anecdotes, especially the legend of the famous dish "Dongpo Meat" is the most extensive. And with its extraordinary origin, it is famous in ancient and modern times.

raw materials

Dongpo pork in Huangzhou was invented by Su Shi, so it was named Dongpo pork. Dongpo pork is made of pork belly as the main ingredient, and each catty of meat is cut into eight square pieces, which are first cooked with high fire and then braised with low fire.

Features

The color is red, the soup and meat blend, the meat is crisp and rotten like tofu, and the entrance is not oily or greasy.

processing

1. clean the whole piece of pork belly in a hot pot and wash it.

2. after the whole piece of pork belly is marinated in white sauce for eight times, cut it into one-inch square pieces for use after taking out the pot.

3. Add rock sugar, ribs sauce pot-stewed whole material and a few seasonings to the cut meat, cook it in a pot for 4 minutes with slow fire, steam it in a bowl for 15 minutes, then put it on a plate, and add cooked broccoli to the side of the plate.

the key to the process

Dongpo's "stew song" is the principle of braised pork, which burns slowly and lacks water, and he is beautiful when the heat is enough.

Flavor characteristics

1. Su Shi, a writer and painter in the Northern Song Dynasty, was demoted as the deputy envoy of Huangzhou Yong Lian, calling himself "Dongpo Jushi". Because he likes meat, he once played a stew song: "Huangzhou good pork is as cheap as dirt, the rich refuse to eat it, and the poor don't understand it." Slow fire, less water, when the fire is full, he is beautiful. Get up and play a bowl every day, so full that you can't care about it. " Dongpo's "stew meat song" is widely praised among the people, and later generations will call the meat dish cooked by this method "Dongpo meat".

2. This dish is cooked according to the traditional method of Huangzhou, with thick marinade, bright red color, tender meat, salty and sweet taste, and pleasant fragrance.

Panlong dish, also known as Panlong dish, rolled dish and chopped dish, is known as one of the "three wonders of Zhongxiang" and one of the top ten classic dishes in Hubei. It has been listed in "China Menu" and its production skills have been listed in "Hubei Intangible Cultural Heritage List".

Panlong dish was born in the reign of Emperor Wu of Ming Dynasty, named after Jiajing's accession to the throne. It has a history of about 5 years. Its main raw materials are eggs, pork, fish, onions, ginger, etc. The dishes are characterized by bright color, fat but not greasy, smooth meat and long fragrance. Panlong cuisine is a traditional dish that people in Zhongxiang area can't live without on holidays, weddings and funerals, and there must be a "dragon banquet" at any big banquet; Its eating method is also constantly innovating in the inheritance: it can be steamed, fried, fried and distilled, and can be used as hot pot, noodles and soup.

production method

main ingredients

main ingredients: 5g of lean pork, 25g of fat meat and 45g of grass carp.

auxiliary materials: 1g of egg white, 15g of eggs and 1g of starch (broad bean).

seasoning: 5g of ginger, 2g of monosodium glutamate, 15g of lard (refined), 5g of salt and 5g of shallots.

Basic process

1. Chop the lean pork into pieces, put them in a bowl and soak them in water for half an hour;

2. After the minced meat is precipitated, drain the water, add refined salt, starch, egg white, chopped green onion and Jiang Mo, add clear water while stirring, and stir into a thick meat paste;

3. Slaughter and clean grass carp, cut clean meat into pieces, add refined salt and starch, and stir until it tastes sticky;

4. Knock the eggs into a bowl, stir well, and spread them into 3 egg skins;

5. Mix the minced fish and minced meat together, spread them on the egg skin and roll them into round rolls;

6. put the minced fish in a cage, steam it in a boiling pot for half an hour, take it out and let it cool;

7. Cool and cut into 3 mm thick egg rolls;

8. Take a bowl and wipe it evenly with lard;

9. Put the egg roll slices into a bowl, put them in a cage and steam for 15 minutes with strong fire, then take them out and turn them into a plate;

1. Heat the wok, add 5 ml of chicken soup, salt and monosodium glutamate, thicken it, pour in 1 g of cooked lard, pour it on the egg roll, and decorate it with flowers.

Precautions

1. Every time the minced meat changes water for precipitation, it needs to be soaked for half an hour until it appears white.

2. When the soaked minced meat is prepared, it is necessary to add 1 egg white, 2.5g refined salt, 15g starch and clear water to stir.

3. The egg skin should be spread into a skin with a diameter of 45 cm, and the egg roll should be rolled into a roll with a length of 3 cm, a width of 4 cm and a diameter of 5 cm, which should be elastic, smooth and non-powdery.

4. when steaming in a bowl, the bowl should be oiled and coiled to form. when entering the cage, the fire should be strong, the water should be boiled and the cage should be full of air.

5. besides steaming, this dish can also be fried, that is, the steamed egg-wrapped meat roll is cut into two-part thick pieces and placed in a bowl, and mixed with one egg, 1 grams of starch, 5 grams of flour and appropriate amount of water for sizing. Take it out when it is golden brown, and each piece is connected with each other and placed in a human plate.

Lotus root ribs soup is a traditional famous dish, belonging to Hubei cuisine. The main raw materials are pork ribs, lotus root, salt and so on. It is a famous dish in Hubei, a province of thousands of lakes, a water town of Zeguo and a hometown of lotus roots.

in Hubei province, there is a saying that "no soup, no banquet", and the grand finale of any banquet is bound to be a fresh, mellow and delicious soup. Hubei people love to drink soup, and they are also good at making soup. Lotus root ribs soup, crock chicken soup and fish ball soup are all the best in the soup, and they are the best choice for guests. In particular, the "lotus root ribs soup" made of Honghu lotus root, which is known as the "treasure in water", is extremely regional and condenses the essence of Jingchu food culture.

on September 1th, 218, "Chinese cuisine" was officially released in Henan province, and "lotus root ribs soup" was rated as one of the top ten classic dishes in Hubei province.

making materials

main ingredients: pork ribs (big chops) 5g, lotus root 75g

seasoning: salt 1g, pepper 3g, green onion 1g, ginger 7g

lotus root ribs soup

making process

1. Wash pork ribs and chop them into 4cm long pieces;

2. Wash the lotus root, scrape and peel it, put it on the chopping board and break it hard, and cut it into small pieces like ribs;

3. Pour proper amount of boiling water into the pressure cooker, add pork ribs and lotus root, add onion, ginger slices, salt and pepper, and cover the lid;

4. Bring to a boil over a strong fire, then simmer for 3 minutes before serving.

Fish cake, which originated in Chu area during the Spring and Autumn Period and the Warring States Period, is commonly known as Chuyi Flower Cake from Yichang to Jingzhou in Hubei Province. It is a food processed and steamed with minced fish, eggs and pork as the main raw materials.

The entrance is fresh, fragrant and smooth, delicious, nutritious, suitable for all ages, and it is the top quality of folk banquets.

Fish cake belongs to surimi products. Surimi product is a kind of deep-processed food with high protein, low fat, reasonable nutritional structure, safety and health, which is made from various kinds of marine fish surimi or freshwater fish surimi. Its food types include fish cake, crab stick, fried flowers, surimi bread, fish ham, fish sausage and shrimp cake. This product can be eaten directly, and can also be used as raw material for assorted dishes, sushi and hot pot, which is deeply loved by consumers at home and abroad.

Winter melon and turtle skirt soup is a special traditional food in Hubei. It is a kind of soup made by stewing the skirt of soft-shelled turtle (also known as soft-shelled turtle, ball fish and foot fish) with tender white gourd. The turtle skirt is soft and tender, the soup is pure, the white gourd is fragrant, and the original soup is the original juice.

main ingredients: 3g soft-shelled turtle, 15g wax gourd

seasoning: 5g ginger, 1g shallot, 15g salt, 25g white vinegar, 1g lard (refined) and 2g monosodium glutamate. 5g of cooking wine

Material of dishes

Technology: Steamed taste: clear fragrance

Ingredients: turtle (3g) and wax gourd (15g)

Seasoning: ginger (5g), shallot (1g), salt (15g), white vinegar (25g) and lard (refined). Peel the wax gourd, dig out the flesh and cut it into 28 wax gourd balls the size of litchi;

Put the wok on a high fire, add cooked lard and heat it to 6%, then put the turtle in the wok and lubricate it, then remove the oil, stir-fry it, then add the winter melon balls and stir-fry, add 15 ml of chicken soup and 5 g of refined salt, and move the wok to a low heat for 15 minutes.

Pad the bottom of the bowl with turtle skirt, then code the fried nail fish and eggs, add ginger, chives, refined salt, cooking wine, white vinegar and chicken soup, steam in the cage until the skirt is soft and sticky, and the meat is crisp and rotten.

after coming out of the cage, take out the whole onion and ginger, add monosodium glutamate, buckle them in the soup basin, and arrange the winter melon balls.

in may 21, Qianjiang city, Hubei province was rated as "the hometown of crayfish in China". From then on, the saying "China crayfish see Hubei, Hubei crayfish see Qianjiang" spread like wildfire. Qianjiang braised prawn is a small town named Wuqi, which originated from Jianghan Oilfield in Qianjiang, Hubei Province. It is famous in Jianghan Plain and is widely loved by diners! Every year in the middle of June, Qianjiang will hold a lobster festival and invite stars to Qianjiang to hold a party.

The most popular dish in Jianghan Plain is Qianjiang Braised Prawn. In recent years, Qianjiang Braised Prawn has gradually spread to the whole country, and it has mushroomed in different brands of braised prawn shops all over the country. The local government also held five consecutive China-Hubei Qianjiang Lobster Festival according to the situation, in which the project signed in 212 attracted 22.823 billion yuan.

The key to the production of braised prawns lies in the word "braised in oil". The oil used to cook this dish takes about seven to eight taels per dish, and the braised time is more than half an hour. The prawns cooked in this way are bright and attractive in color, spicy and delicious. From May to September every year, the business of braised prawns in Qianjiang is booming. Diners from the surrounding areas come here one after another, and locals take advantage of their geographical location. They often pack up and take them home to savor after a delicious meal in a restaurant.

Qianjiang braised prawns are made from Qianjiang lobster and cooked by Qianjiang's unique "braised in oil" cooking method. The prawns made in this way are bright and attractive in color and spicy and delicious in taste. Qianjiang braised prawns are generally consumed in the form of food stalls. In the summer night, after work, bring family and friends to taste prawns braised in Qianjiang oil, and then add beer and Qianjiang-style snacks, which is delicious and enjoyable.

Jingsha soft-shelled turtle is a traditional dish in Jingzhou, which is made from wild turtles in Dongting Lake and carefully cooked. Jingzhou turtle has a long history. At the end of the Warring States Period, the banquet list listed in "Songs of the South" listed many fresh water dishes, among which Jingsha turtle had the most flavor. Turtle has always been recognized as a product for nourishing yin, cooling blood and moistening dryness.

There is one turtle (about 1g) and a thousand pieces (i.e. thin tofu skin) of 2g. 2g of lard, 5g of Jingsha red oil sauce, 5g of Jingsha bean paste, 5g of ginger slices, 1g of monosodium glutamate, 5g of sugar, 5g of black pepper, 1g of cooking wine and 2g of clear soup.

Practice

1. Slaughter, clean and chop the soft-shelled turtle into 3cm square pieces, shred thousands of pieces into boiling water, fly [2] water for half a minute, and then put them into the pot to make a base.

2. The soft-shelled turtle flies in boiling water for 1 minute, and after being fished out, it is lubricated in 6% hot oil for 2 minutes.

3. Add lard to the wok and heat it to 6%, add ginger slices, red oil sauce and bean paste, stir-fry with strong fire, then add turtle to cook cooking wine, add clear soup, black pepper and other seasonings, simmer for 15 minutes with low fire, add monosodium glutamate and white sugar, put them in the wok and serve with fire.

steamed wuchang fish is a traditional dish in Hubei province. When making, fresh Wuchang fish is usually used as the main material, accompanied by winter mushrooms and bamboo shoots, and seasoned with chicken broth, which is smooth and tender in taste and delicious in fragrance.

Wuchang fish, also known as Megalobrama amblycephala, was named after it was produced in liangzi lake, Ezhou, with a tall head and a face.