Zhuge grilled fish
Zhuge grilled fish is a traditional dish of Han nationality and a famous local specialty food in Ezhou. Food products are mainly grilled fish series, supplemented by Gong Fulu, perfume fish and boutique series, which are divided into two series: spicy and fragrant.
Lily scallop porridge
Lily scallop porridge is a classic China medicated diet. Wash fresh shellfish and cut into pieces; Add a little salad oil, salt and soy sauce to the fresh shellfish and mix and marinate; Wash onion and ginger, cut into powder, and shred them separately for use; Wash japonica rice, soak in cold water for a while, mix with salad oil and salt to pickle; Soak lily in warm water and crush it.
Dongpo cake
Dongpo cake, also known as hollow cake and thousand-layer cake, is named in memory of Su Dongpo and is one of the traditional Chinese dishes in Hubei. Made of white flour, eggs, etc. The hollow cakes are round, yellow and crisp, in the shape of raised hills, and layers of flat strips are coiled around the top of the mountain, which can neither be broken nor staggered.
Liangzi Hu crackling fish
Crispy fish, one is fragrant and the other is crisp. You don't have to spit fishbone when eating. The taste of fish is not "fresh" but "fragrant". The source of crispy fish is crispy fish with bones. Jade seal bone crisp fish is the ancestor and technical source of crisp fish. Cooked crispy fish has the advantages of complete fish body, soft meat, rotten bones like mud, fragrant but not greasy.
Lake boiled fish
Fishermen use the seasoning of boiled fish in the lake is also quite special. The fish in the lake are not cooked without oil, but with fish oil. When fishermen catch big fish, they will take out the fat of the fish and put it in a hot pot for repeated cooking. After the fishy smell is removed, it is reserved for eating. Some fishermen also add a little crab roe to make fish oil fresh.
Sun Yicheng Caihezi
Sun Yicheng Cuisine Box is one of the most popular local snacks in Ezhou. Almost every family will succeed. It is a classic configuration to make leek egg stuffing by invagination method. The filler can be configured at will. Grease the whole bottom of the pot, put the box in when it is warm, and fry both sides of the box until golden. Be careful not to burn too much.
Diguo Sam sun
Pot cabbage originated in Hongze Lake area at the junction of northern Jiangsu and southern Shandong. In the past, fishermen who worked and rested on Hongze Lake often took a small clay stove, sat in an iron pot on the stove, put a few pieces of dry wood under it to make a fire, and then cooked a pot of vegetables according to the usual practice, and the pot was filled with cakes, so this kind of meal was produced.
Stone pot ba loach
Misgurnus anguillicaudatus is a traditional dish of Han nationality, belonging to Hubei cuisine. Fresh loach will be used for diarrhea. In another pot, more than 40 kinds of seasonings will be added, and loach and sauerkraut will be added. Then put them into the prepared soup, and the soup will be fried from high fire to medium fire, and then turn to low fire. Then put them in a stone pot and cover them with Chili noodles.
Caidian lotus root soup
Caidian Lotus Soup is a famous Han snack in caidian district. Hubei is rich in lotus root, which is famous all over the country. Tender and white, raw and sweet and dregs. Hubei people like to simmer soup with lotus roots and meat bones until the meat is rotten and deboned. Lotus root slices taste waxy and crisp, and the best soup is fragrant and sweet.