Name: Shinyang three steamed

Introduction: Shinyang three steamed is a traditional dish of Xiantao (a larger county-level city in Jingzhou), namely steamed meat, steamed pearl yuanzi, steamed white balls. The color of the pearl balls is crystal white, the rice grains stand up like pearls transparent, the meatballs are soft and loose bubbles, and the taste is delicious; while the steamed white balls are made of lean pork leg meat and fish as the main ingredient, and pay more attention to the fire power, its color is milky yellow, the balls are soft and tender, and they are oily and fluffy.

Name: three fresh bean skin

Introduction: three fresh bean skin is Wuhan people "morning" a major food, in the process of bean skin production requirements "thin skin, pulp clear, fire power is", so that the frying of the outside of the crispy bean skin, soft, oily and not greasy. The three fresh bean skins are made with a filling that has a soft, oily texture. Three fresh bean skin is filled with fresh meat, fresh eggs, fresh shrimp and named, after frying shiny oil, color yellow flavor.

Name: Hot Noodles

Introduction: Hot Noodles is a popular food especially loved by Wuhan people in the "morning", it is cheap and affordable, spend a few cents, you can comfortably fill your stomach. Wuhan's hot noodles and Shanxi's knife-shaved noodles, two Guangzhou's Yifu noodles, Sichuan's dan dan noodles, the north of the fried noodles and called China's "five famous noodles".

Name: Wuhan Noodle Nest

Introduction: Noodle Nest is a common item in Wuhan people's "morning", is a kind of noodle nest with rice flour as the raw material and chopped green onion. It is said to have been created by a bakery vendor on Hanzheng Street during the Guangxu period of the Qing Dynasty. After deep-frying, both sides of the doughnut are golden, crispy on the outside and soft on the inside, and the doughnut is crispy in the middle, which is very popular among Wuhan people.

Name: Huangpi Sanhe

Introduction: fish balls, meatballs, meat cake three dishes in one and named. Fish ball selection of fish minced, egg white, white onion, ginger, lard as seasoning, blanching. Meatballs are selected pork leg meat, with fish and seasonings, crispy fried. Meat cake raw materials with meatballs, more steamed and made. Two or three kinds of combustion, a variety of dishes, fish with meat flavor, meat seepage fish, distinctive flavor.

Name: Huangzhou Dongpo meat

Introduction: Huangzhou Dongpo meat was invented by Su Shi, so the name Dongpo meat. Dongpo meat with pork as the main ingredient, each catty of meat cut into eight pieces of four square, first burned with high fire, and then stewed with a small fire. It is characterized by: the color of the sauce red, soup and meat blend, the meat is crispy like tofu, the entrance is not greasy and not greasy.

Name: Jiangling Scattered Braised Eight Treasures

Introduction: Jiangling Scattered Braised Eight Treasures, also known as Eight Treasures Rice, is made of glutinous rice, jujubes, lotus seed kernel, cinnamon Yuan meat, dense cherries, melon seed kernel, sugar cinnamon, dense melon, coix seed rice, etc. Steamed into a billet, and then add sugar, lard, and braised into a loose. It is bright in color, sweet and moist, oily but not greasy, sweet but not tired of, was praised as "shallow small cups of fine taste, away from the table for a few hours aftertaste long".

Name: Jingzhou eel pippin

Introduction: pippin eel practice, especially important fire skills. Live eel slaughtered, washed, cut into strips, rubbing batter batter, with three different temperatures of oil blanching and deep-frying until the skin crispy, and then hung on the sugar and vinegar yellow sauce, so that the skin eel, shaped like wrinkled skin snake strips, color and lustre of golden and transparent, outside crispy, tender oil, sweet and mellow taste.

Name: Jingzhou fish cake meatballs

Introduction: Jingzhou fish cake meatballs are Jingsha area of the traditional dishes, known for eating fish do not see fish, fish with meat flavor, meat with fish flavor; fragrance and tenderness, dissolved in the mouth. This fish cake balls crystal white, meatballs light yellow light moist, texture fresh flavor, color, smell and shape are good.

Name: Steamed Wuchang fish

Introduction: Wuchang fish is a kind of bream, native to Liangzi Lake in Ezhou City. Its meat is tender, rich in fat, can be used in a variety of ways to cook dishes, of which steaming is the best. Steaming Wuchang fish is generally used about two catties of a Wuchang fish, supplemented with ham, mushrooms, asparagus and chicken broth, etc. After steaming, and then in the fish on the red, yellow, green color shredded vegetables, it looks colorful, lift the chopsticks to taste, fat and tender, fragrant soup, aftertaste for a long time.

Name: Shishou chicken mash fish maw

Introduction: Do Shishou chicken mash fish maw this dish is the most rare is its main ingredient - Shishou pennies fish maw, "the only thing Shishou, all over the world, no two home". The Yangtze River Basin catfish mayor in Shishou especially fat, tender meat, delicious flavor, swim bladder fat and thick, unique chic, the shape is very much like the Shishou Yangtze River side of the Penjiao Mountain, swim bladder red Penjiao Mountain pattern, Penjiao fish maw and thus the name.

Name: Wakan Chicken Soup

Introduction: Wuhan Xiaotaoyuan's Wakan Chicken Soup has its own unique flavor, and its raw materials are produced in the area of Huangpi and Xiaogan's fat and tender hen. The chicken pieces are put into the frying pan and stir-fried, then poured into the tile pots containing boiling water, cooked over a high fire and simmered over a low fire. Chicken soup with soft chicken meat, thick soup and fresh flavor is a favorite tonic for the elderly, the sick and women in labor, and is also a good dish for banquets.

Name: Yunmeng Fish Noodle

Introduction: Fish noodle production is very delicate. First of all, it is necessary to choose fish meat such as green, grass, silver carp, carp, etc. and the best white flour, corn flour, and then mixed with sesame oil, fine salt, and carefully cooked. The shape of fish noodles is similar to ordinary noodles, but more delicate, known for its color, flavor and shape, "the rolled noodles are like pixelated paper, the cut noodles are like flower threads, they go round and round in the pot, and they are like peonies in the bowl". It is one of the best specialties of Hubei.

Name: Peach Blossom Fish with Chicken Mud

Introduction: Peach Blossom Fish with Chicken Mud is made of peach blossom color, chicken breast, and fish as the main ingredients. Whenever it is served on the table, it is like opening a fresh and colorful peach blossom, which is especially popular. And this soup soup flavor, fresh, tender, soft soluble, nutritious, is a rare soup of the best.

Name: braised mallard duck

Introduction: braised mallard duck soup thick juice thick, red color, it looks extremely attractive; after the entrance is with the outside hot inside tender, taste fresh juice, sweet and crispy, after eating the after-smell full of characteristics, in addition, it also has less fat, protein and so on, can be said to be a unique traditional dishes in Honghu.

Name: gossip soup

Introduction: Wuhan City, Xiaotaoyuan simmering soup hall of traditional dishes. Because the tortoise back shell is shaped like the ancient gossip, so people also called gossip, with the turtle meat soup, it is called gossip soup. This dish has been famous in the late Qing Dynasty. Many foreign guests traveling to China and domestic tourists to Wuhan, always go to the small peach garden to taste this dish, they will be regarded as "longevity dish", eat forever young, prolonged hundred years.

Name: Four Seasons Beauty Soup Bun

Introduction: "Four Seasons Beauty" is located in Hankou, Zhongshan Road, No. 992 (near the intersection of Jianghan) of a snack store's store name, the store's soup packet system fillings, strict selection of materials, the first fresh pork leg minced into puree, and then mixed with meat jelly and other condiments, wrapped in thin The noodle skin, steamed in a cage, the meat jelly into soup, tender puree, seven a cage, accompanied by ginger, soy sauce and vinegar, exceptionally delicious.

Weird enough ....