The hanging pot in the Dabie Mountains in Luotian is a unique way of catering left over from the special times when the villagers lived in the deep mountains and forests for a long time, with inconvenient transportation and lack of materials. Boiled main dishes, such as chicken, sheep, cattle, dogs and wild pork, and pot-padded vegetables, such as common vegetables, day lilies, wild bamboo shoots, Osmunda japonica and Lysimachia christinae, are poured into the pot respectively and eaten together with rubber tofu, red tofu and pickles. Family members or visitors sit around the fireplace, warming themselves, eating vegetables, chatting and drinking, holding bowls in their left hands, chopsticks and wine glasses in their right hands, and even a tobacco pouch. Eating hanging pots in Luotian is suitable for all seasons, with its own characteristics and unique taste. Among them, the hanging pot in Tiantangzhai has become one of the delicious foods praised by everyone in Central China.
2. Luotian Paradise bacon
Luotian Paradise Bacon is a special food in Luotian County, Huanggang City, Hubei Province. When the guests come, take down the bacon, burn the skin fiercely, wash it and cut it into large pieces. At this time, the lean meat is red, and the fat meat is bright, giving off the smell of bacon. Then put it into fine corn flour, mix it with seasonings such as eggs, knead it by hand until the meat is completely stuck with corn flour, and then put it into a wooden cornmeal board for steaming. The big piece of bacon made in this way is fat but not greasy, and it is very delicious.
3. Yingshan enema tofu
Famous local dishes with rice and wine flavor. It is made of tofu, pig blood, ginger, chopped green onion, five-spice powder, pork belly and refined salt. Knead tofu, pig blood and seasoning evenly, add diced pork belly and stir with it, pour it into the scraped pig large intestine, sew it, dry it or smoke it. Slice, stir-fry and steam when eating.
4. Qichun loach drills tofu
This is a local folk dish. Take a yellow live loach with a thick little finger and keep it in clear water for a day or two, so that it can spit out its internal organs. Heat the pot on the fire, add sesame oil, chopped green onion, ginger rice and other condiments, add fresh tofu as a whole, add loach, and simmer slowly. The loach is heated and drilled into the tofu until it is mashed. When the loach can't drill and the tofu whirs, increase the firepower, add proper amount of lard, soy sauce, refined salt, white vinegar and spiced powder, turn over and stew for a while, and sprinkle chopped green onion when taking out of the pot.
5. Macheng meat pie
Macheng meat pie is a traditional dish in Macheng. Fresh fish are peeled and boned, pork is peeled and chopped into pulp. Put the bean flour, water and salt into a basin in proportion and stir with the pulp. Add ginger, chopped green onion and other seasonings, make them round or square, put them in a steamer, steam them on high fire for 15-20 minutes, cut them into rectangular strips after coming out of the cage, and serve them on a plate, which can be cooked or refrigerated.
6. Chun Yan preserved eggs
Chun Yan preserved egg was created at the beginning of 20th century, with a history of 100 years, and is known as "the first egg in eastern Hubei". It is famous for its unique formula, delicious taste and rich nutrition. Eggs are amber, elastic, translucent like pearls, colorful like rainbows, rich in flavor, non-greasy and easy to digest.
7. Qichun acid powder
Qichun sour rice flour is refined through 15 processes, such as pit rice, pit pulp (secondary fermentation), pulp filtration, beating and baking. Crystal clear, sour and refreshing, full of tendons and flexible texture; Boiling water doesn't paste soup, and dry frying is not easy to break.
8. Xishui honey lotus root
Xishui honey lotus root, also known as Dongpo lotus root, is a famous local dish. Choose fresh lotus root from Xishui Sesame Lake in autumn and winter, wash it, fill it with glutinous rice, and steam it with rock sugar, tangerine, lotus seed, peanut kernel and osmanthus for several times. Its taste is sweet, soft and powdery, and the beads are very thin. According to legend, when Su Dongpo lived in Huangzhou, he often used this dish to drink alcohol, hence the name "Dongpo Lotus Root".
9. Huangzhou roasted plums
The stuffing of Huangzhou roasted plum is made of fat meat, cooked steamed buns, orange cakes, peanuts, raisins, rock sugar, osmanthus and red and green silk. Can be steamed, fried and baked, sweet and delicious.
10. Huangzhou Dongpo Meat
Huangzhou Dongpo Meat is a unique traditional dish in Hubei, which is very famous. It was made by Su Shi himself and was founded in Huangzhou. Because of its delicious and mellow taste and large population, moxibustion has been loved by people since ancient times, so it has become a famous dish in banquets in eastern Hubei. Nowadays, visitors to Huangzhou Chibi can taste this delicious food in Dongpo Restaurant.