Steamed Lotus Root is a Han Chinese snack that uses the old lotus root as the main ingredient, which is sticky but not sticky, oily but not greasy. Steamed lotus root, choose the old lotus root as the main material, its method is to scrape and wash the lotus root, remove the section of the old lotus root split into strips, and then the lotus root of the cut side down, placed on thatch board, with a knife face shot, cut into an inch long, three thick strip, into the bowl, plus ginger, salt, monosodium glutamate together with a small amount of mixing, marinate for a few moments. Cut three two fat meat into the mix, and then the marinated lotus root, mixed with raw rice, into the cage drawer, steam with high fire for a quarter of an hour after taking out, into the plate, pouring gravy, dripping sesame oil, sprinkled with scallions that is to become.

Scattered braised eight treasures rice

Jiangling scattered braised eight treasures, also known as eight treasures rice, is the Jingzhou region of the Han tradition, bright color, sweet and moist, oily but not greasy, sweet but not bored. At the end of the Qing Dynasty, the court chef Xiao Dai made for the Empress Dowager Cixi to eat. Later, it was famous for the eight treasures rice made by Xiao Dai's Juchanyuan restaurant, which was strayed in Jiangling. Eight Treasures of Jiangling Scattered Braised Rice is made of glutinous rice, red dates, lotus seed kernel, cinnamon yuan meat, dense cherry, melon seed kernel, sugar cinnamon, dense winter melon, coix seed rice, etc. Steamed into blanks, and then added with sugar, lard scattered braised and become. It is bright in color, sweet and moist, oily but not greasy, sweet but not tired of, there is a "shallow small cups of fine taste, leave the table for a few hours aftertaste long" idiom.

Popping Duck Slices

Popping Duck Slices is a traditional Han Chinese dish in the Honghu area of Hubei Province. There is a famous local rumor: nine geese and eighteen ducks, not as good as the green-headed duck. Green duck, also known as the duck, can be considered the king of ducks, each pair weighs about 5 pounds. The main ingredient of the duck slices introduced here is only the breast meat of the green-headed duck.

Honghu Royal Lotus Root Balls

Honghu Royal Lotus Root Balls are made of lotus root and deep-fried. There is also a story about the origin of the Lotus Root Balls. That is the Qianlong emperor three Jiangnan pass through Honghu when the state officials at the time in order to honor the son of the day, called the state's chefs, to take out their skills, so that the son of God to eat fish not see the fish, eat lotus root not see the lotus root. Upon hearing this, the chefs naturally searched their stomachs for their own specialties. One of the chefs, remembering their own in the years of famine, to lotus root as a meal, tired of eating to come up with ways to make the lotus root into lotus root pills to eat things, so the five flavors of the mix, fine cooking, made the lotus root pills. Emperor Qianlong ate the lotus root pills, the dragon face is pleased to open, it is said that after returning to Beijing, the lotus root pills as an imperial meal.

Flower Cake

Chongyang cake, also known as "flower cake", the Han Chinese Chrysanthemum Festival food. Popular in most parts of the country. The ninth day of the ninth month of the lunar calendar is the Chrysanthemum Festival, also known as the Festival of respect for the elderly, the folk to steam the Chrysanthemum cake to honor the elderly. Steam Chongyang cake method and steam rice cake the same, but the steam cake to be smaller, cake to be a little thinner.

Peppered eel

Peppered eel is a traditional Han Chinese dish from Shashi, Hubei, which belongs to the E cuisine and has a history of hundreds of years. Eel flavor, and has medicinal value. The "famous doctors" said it has the effect of supplementing the five organs, treatment of deficiency. Eel with skin strips is cut into long strips after removing the old bones, and it is named after it is cooked like skin strips. It is also called bamboo eel because of its bamboo-like shape.

Donggua Turtle Skirt Soup

Donggua Turtle Skirt Soup is a traditional Han cuisine in Hubei. It is a kind of soup simmered with the skirt of soft-shelled turtle (also known as turtle, doughnut fish, and foot fish) and tender winter melon, which is soft and tender, with pure soup, fragrant winter melon, and original juice and soup.

Glutinous Rice Lotus Root with Osmanthus

Glutinous Rice Lotus Root with Osmanthus, also known as Glutinous Rice Lotus Root with Honey Sauce, is one of the traditional Han Chinese desserts in the Jiangnan region. Glutinous rice is poured into the lotus root, and it is accompanied by osmanthus sauce and big red dates, which are carefully made together. It is a unique Chinese dessert in the Jiangnan region's traditional dishes, and it enjoys a good reputation for its sweetness and crispness, and for its strong aroma of osmanthus flowers.

Penjie fish maw

Penjie fish maw refers to the Shishou catfish maw as the raw material by the traditional process of Shishou characteristics of food, tender meat, delicious flavor. 2011 October 26, Shishou City, the exclusive product of "penjie fish maw" by the State Administration for Industry and Commerce was registered as a national geographic indications to prove the trademark. Trademarks.

Fish cake

Fish cake, originated in the Spring and Autumn and Warring States period of the State of Chu area, today's Hubei Province, Yichang to Jingzhou area, commonly known as Chuyi flower cake. It is the use of minced fish, eggs and pork as the main raw material processing and steaming food, fresh and tender in the mouth, fragrant and delicious, nutritious, suitable for both young and old, is a folk banquet guests of the top products.

Fish Balls

Fish Balls are fish meatballs, a traditional folk dish. Fish ball is a traditional folk dish, which is served at the table during the festivals and celebrations. Fish ball production originated in the era of King Wen of Chu. It is said that King Wen Xiong capital once when eating fish was stuck in the throat by the thorns, immediately chopped the chef, since then, King Wen eating fish, the chef must first chop the head of the fish, peeling fish skin, picking fish thorns, chopped fine made of fish balls. Fish round (also known as fish balls) is a delicious dish in the south of China, in the south of China's fish and rice countryside, almost every family will do, everyone loves to eat, but also home banquets and various restaurants of the necessary dishes.