In this world, only love and food can live up to it. At the moment of food entrance, it seems that happiness has been swallowed in one gulp. Although there are so many kinds of food in Wuhan, some of them are not as authentic as the local ones. I don't want to be wronged, but I must eat the most authentic dishes.

there's a train called D5912, and you can eat more than half of Hubei by it! 13 stops, 6 hours, 211 yuan, you are only one ticket away from Hubei cuisine!

Let's see what delicious food these places have.

Huanggang City

Huanggang is a famous historical and cultural city with beautiful natural scenery. There are countless places for summer vacation and leisure, but it is the delicious food here that attracts the public.

Dongpo pork: Su Dongpo was once demoted to Huangzhou (Huanggang was called Huangzhou in ancient times), and he also wrote the famous "Niannujiao Chibi Nostalgia" in Huangzhou, so there is a close relationship between Huanggang and Su Da, and this Dongpo pork is also a must. The entrance is soft and rotten, fat but not greasy.

luotian soft drink Baba: it is the Baba of dough, with black sesame seeds in the middle, and the mellow fragrance of black sesame seeds is scattered in the mouth.

Fengzanba Chicken Soup: It is the best food for local farmers to entertain guests, and it is also a good nourishing product for the elderly and the weak. The fresh fragrance of the old hen and the soft and sticky taste of Zanba are not needed.

There are also special crystal lotus root balls, Dongpo cakes, etc. Many authentic foods are hidden in the "Fly Restaurant" known to local people!

filial piety city

Hanchuan belongs to Xiaogan city, which has a long history and is one of the birthplaces of Chu culture. Of course, don't miss the delicious food here.

Xiaogan rice wine: I don't need to say that everyone is familiar with it. Having an egg drop rice wine or a paste rice wine for breakfast is really delicious without friends. Unlike the rice wine we usually eat, the rice wine here is more mellow and has a longer lasting charm.

Two Rivers and Three Steams: a typical regional dish, it is good at steaming, powder steaming and bubble steaming. Its steaming method is more particular, and Lai cuisine is more distinctive. Different steaming methods give more choices to the taste.

Xiaogan sesame candy has a long history. According to legend, Song Taizu Zhao Kuangyin once ate it and praised it, thus becoming a royal tribute.

It is made of glutinous rice, sesame seeds and sugar, with peanuts, burnt salt, almonds, etc. It is made through 12 technological processes and 32 links. It looks like a wooden comb and is Bai Rushuang in color. It smells like sesame seeds and is super attractive.

Tianmen City

Tianmen City is the first "Hometown of Steamed Vegetables in China" in China. You want to eat authentic steamed vegetables this time.

Tianmen Steamed Vegetables: It can be regarded as meat, fish and eggs, and nothing can not be steamed. It is packed in a big bowl or directly served in a steamer. According to research, it has a history of nearly 4,611 years. About eating Hubei people is so powerful!

Huangtan rice noodle: It is very similar to the paste soup powder we eat. The soup is mushy, fine and soft, and it is very classic with fried dough sticks. The Huangtan rice noodles here will be served with dried eel, which is really delicious when eaten in one bite.

Barrel-oven pot helmet: Actually, you can eat pot helmets all over Wuhan, but the pot helmets vary according to different regions. The pot helmets in Tianmen City are still made according to traditional techniques, fermented with old noodles and baked in charcoal stoves. My favorite is lard pot helmets, haha.

Jingzhou City

Jingzhou, known as Jiangling in ancient times, is the birthplace of Chu culture and the center of Three Kingdoms culture. Talking about food is also a fascinating place.

thousands of pieces of braised pork: I didn't expect Xiao Gongju's favorite home-cooked dish to come from Jingzhou. Pork with fat and thin pork belly was cooked, fried, browned, sliced into thin slices, steamed in a bowl, and instantly dissolved in the mouth. Tut tut, I was hungry.

glutinous rice-wrapped fried dough sticks: it's a genius invention, and you can't let hamburgers compete with overheated dogs. Small table, square inch, glutinous rice, fried dough sticks, all kinds of kelp silk, salted fish silk, potato silk, beef silk, ham sausage ... complement each other and taste natural. It is estimated that only those who have eaten will know the taste.

Fish cake: You can't see fish when you eat fish. Fish tastes like meat, and meat tastes like fish, which is soluble in your mouth. Well, it is indeed my favorite hot pot companion, and the fish cake from the place of origin is probably more delicious.

Eight-treasure rice: It is made by steaming red dates, lotus seeds, coix seed, longan, honey cherries, honey wax gourd strips, sweet osmanthus and glutinous rice, and then adding white sugar and lard. It is sweet and delicious in the mouth, oily but not greasy, sweet and never tired.

Yichang

Yichang enjoys the reputation of "the gateway to the Three Gorges" and "the pearl of the gorge". The food here is not the same as that in Wuhan.

cold shrimp: cooked with rice pulp and leaked into a cold water basin with a colander. Because the head is big and the tail is thin and shaped like shrimp, it is named after it. It is refreshing and soft when eaten in the mouth, and it is especially sweet with brown sugar water.

Radish jiaozi: The making method is quite different from that of northern dumplings. When the radish is shredded, mixed with spices such as pepper powder, and fried, the bottom pulp is put in the meniscus iron spoon, the shredded radish is put as the stuffing, and then the pulp is covered and fried until golden brown. A bite down, crisp outside and soft inside, spicy but not stinging, delicious.

Three Tour Fairy Chicken: According to legend, this dish got its name from "Sansu" in the Song Dynasty. As early as the first year of Jiayu in the Northern Song Dynasty (AD 1156), Su Xun, Su Shi and Su Zhe had eaten this dish when they visited Sanyou Cave together. They felt that the food was delicious, and after eating it, they were relaxed and happy, and they enjoyed themselves more than immortals, hence the name.

Enshi City

Besides the beautiful scenery and attractive scenery, even the delicious food here is my favorite.

kang potato: actually, it's a small potato. It's different from the feeling that Xiao Gongju ate on the street in Wuhan. The small potato here tastes more delicate and has a strong starch flavor. The ingredients won't rob the taste of the ingredients themselves, saying that he is hungry.

Wax hoof hot pot: After being stewed in hot pot, the taste of wax is more intense, and the original flavor of pork is also strong after being chewed. When you bite it, you can see that the meat fiber is as ruddy as Chinese pine wood, and the wax juice is rich and attractive. In summer, it is necessary to eat hot pot with air conditioning. This is life!

Zhangguan slag: The slag is also called "lazy tofu". After the slag is boiled, the bittern becomes slightly dry, and fresh soup is added with pork, broilers and eggs to make a series of slag hot pots such as fresh meat slag and broiler slag. In one bite, tofu is fried and the taste is broken, which makes it super delicious.

The voice of Xiao Gongju written here at this moment

From Huanggang to Lichuan, it is an endless journey of eating food. Don't hurry, take a trip on the tip of your tongue!