Jingzhou streets the most common pot helmet, golden yellow luster outside the crispy inside soft. Let a person eat a bite on the desire to stop ~ pork pot helmet, beef pot helmet, strange flavor pot helmet, plum dish buckle meat pot helmet ...... there is always a suitable for you!

Morning Noodle

Sha Shi's special early morning meal. 1895 after the opening of the port of Sha Shi, the local side of the restaurant owner for the dockworkers to make this bowl of oil thick yard fat, soup fresh and flavorful noodles. The name was given to it because the dockworkers came to the noodle shop in the early hours of the morning to eat the noodles and then went to work.

Huangshi Port Cake

Huangshi Port Cake is one of the famous spots in Huangshi, consisting of flour, sesame, rock sugar, sesame oil, orange cake, sugar cinnamon and more than a dozen kinds of high-quality raw materials, the hemp color is yellow and bright, fluffy and refreshing.

Xiangyang Beef Noodle

Talking about Xiangyang Beef Noodle makes your mouth water! High-quality beef is paired with top-quality refined noodles, with a reddish color, fatty but not greasy meat, and tangy soup. Xiangyang Beef Noodle is divided into two series: Beef Noodle and Beef Noodle. The most famous beef noodle store in Xiangyang is the century-old "Yonghetai".

Yichang Golden Hoop Sticks

The Golden Hoop Sticks are crispy on the outside and soft on the inside, and they are a favorite snack of Yichang people.

ZhuXi Bowl Cake

Bowl Cake is a famous local snack in Zhuxi County, Shiyan City, Hubei Province, which is snow-white in color, soft and glutinous in texture, and sweet but not greasy in taste, and it is the most famous in the town of Jiangjiayan, Meishuying Bowl Cake.

Xiaogan Sesame Candy

Xiaogan Sesame Candy has a long history, according to legend, Zhao Kuangyin, the founder of the Song Dynasty, ate and praised it, thus becoming the royal tribute in one fell swoop. The main production area of the finished product is Bapu Kou in the south of Xiaogan City. It is said that only with the "dragon spit water" boiling sugar in the god pool outside the west gate of the city can make the best hemp sugar.

Yumeng Fish Noodle

"Yunmeng Fish Noodle" is made of flour and fish meat of mackerel and carp, and is a famous food in Hubei. It is mainly produced in Yunmeng County, Hubei Province, and is named after it.

Shanning osmanthus cake

Shanning osmanthus cake is produced in the hometown of osmanthus, which is famous all over the country - Xianning, Hubei Province. The osmanthus cake was created at the end of the Ming Dynasty, and the quality of the cake is fine, soft, moist, and white in color, and it has a strong fragrance of osmanthus flowers.

Tujia baklava

Tujia baklava, also known as the crumbs of baklava, because of the crispy outer layer of the baked, a little vibration can be crumbs of the name, the "Chinese pizza" of the name. Tujia baklava is one of the most local snacks in Enshi.

Wuhan Hot Noodles

Wuhan Hot Noodles are served in Wuhan for 30 days in January. The famous hot dry noodles need no introduction, everyone knows it!

Duck Neck

Wuhan's duck neck is famous all over the world. Many celebrities who come to Wuhan specify that they want to "XUO" the duck neck. Duck necks have also become the hottest food "gift" in Wuhan in recent years, not to buy some back to send friends and relatives are embarrassed to say that you have come to Wuhan.

What are the specialties of Hubei? Hubei is known as the "province of a thousand lakes", and there are different cuisines in different parts of the country. I live in Huangshi City, Yangxin County, a small mountain village, the following I would like to introduce us here more famous several kinds of food, and with the practice. For everyone's reference!

Lotus root rib soup

Practice: buy fresh ribs, soak in water for a while to wash off the blood. Lotus root to choose pink lotus root, according to the store selling vegetables, the color of the raw lotus root is a little purple and pink, and cut the section easy to appear white juice. Pour a moderate amount of water into the pot into the clean ribs, add a little wine and ginger, cook out the foam and then fish out the ribs cleaned, put into the casserole, lotus root peeled and cleaned and cut into large hobnail pieces into the casserole, in the ginger and wine boiled to a simmer and slow simmering, simmering pork ribs soft and rotten, after the lotus root becomes powdered. Add salt and pepper to taste, sprinkle with chopped scallions on it.

Powder Steamed Meat

Practice: ordinary rice washed clean, dry water poured into the pot, add star anise and sesame leaves on a small fire and slowly stir fry the rice until golden brown, sheng out to cool, with a rolling pin rolled out, or use a cooking machine to break. Choose three parts fat and seven parts lean pork or front leg meat, cut into 0.5 cm thick slices, add appropriate amount of cooking wine, soy sauce, soy sauce, salt, pepper and chicken essence, hand mix evenly marinate for a while, and then pour in the appropriate amount of rice flour, so that the meat is evenly coated with rice flour, and arranged in a dish. Pressure cooker with the right amount of water, into the plate, on the gas in the steam half an hour or so can be.

Potato powder rounds

Practice: fans soaked in water, fungus soaked in water, and then fans, fungus, pork, dried tofu, carrots, all chopped, ginger minced, put into a larger when the container, add shrimp, and then add the right amount of salt, soy sauce, cooking wine, pepper, chicken essence and sesame oil, mix well and standby. Peel off the skin of taro, wash and steam, crushed with a spatula, pour in the right amount of sweet potato flour, with warm water and into a dough, take the right amount of dough, pinch the bowl with your hands, put in the right amount of stuffing, and then use the tiger's mouth to slowly close the mouth, and then rolled round. You can cook it in soup or steam it.

The above are the three most characteristic dishes in our area, like steamed pork and camphor rounds, which could only be eaten at New Year's Eve in the past. But now that the standard of living has improved, you can make them in your spare time.

Hubei, the land of fish and rice, food can be really a lot. One week gentleman most favorite, when the "Shin Yang three steam".

"Shinyang three steam" is very famous, on CCTV, on the "Tian Tian Xiang Xiang" ...... Anyway, there are a lot of opportunities to show their faces, known as "the king of the steamed vegetables", is the non-heritage.

"Shinyang three steam" and Shinyang is the water town of Zeguo related, Shinyang is today's Xiantao.

According to records, at that time in Shinyang was: "A year of rain fish as food, snails, shrimp, mussels and clams to fill the belly." Civilians can not afford to eat grains of rice, only with a little grain grinding powder, mixed with fish and shrimp, wild vegetables, lotus root pieces cast fangdan and steam, to feed the hungry.

"Three steamed" delicious, not only good taste, the practice of steaming, so that the loss of nutrients less,

Steamed vegetables can steam the world, pay attention to a lot can be quite a lot.

What season to eat what kind of steamed vegetables.

Eat Chrysanthemum steamed vegetables is in the spring, a burst of spring thunder, green snail out of the ground, in the shallow water to find the green snail, with an iron stick to peel off the shell of its cover, pick out the meat to wash, with the weight of the pound, mixed with Chrysanthemum mixed with rice flour steamed together, green Chrysanthemum in the strong smell of snails, meat and vegetables with, delicious taste.

Eat taro steamed vegetables in the early summer wheat yellow, steamed taro steamed vegetables taste especially tender.

Eat pumpkin steamed vegetables in the fall, pumpkin steamed vegetables flavor synthesis with a word to describe, that is, "sweet".

Eat radish steamed vegetables about in winter, especially frozen heart of the snow radish, steamed radish steamed vegetables sweet Jin soft.

It is said to be the land of fish and rice, how less fish.

Wuchang fish, such as thunder, Caiyu Xiang pot is also considered a rising star, but One Week Jun most favorite when this three silk fish skin.

Although it is a cold dish, but really eat out of new ideas, fish skin shredded, cool and refreshing!

The fish skin, chili cleaned and shredded, the bowl into the shredded fish skin, garlic, chili pepper, add sesame oil, mustard oil, cooking wine, pepper, salt and other seasonings and mix, plate can be, is really a delicious under the influence of alcohol dishes.

Hubei is known as the "province of a thousand lakes", abound in lake shrimp, the color of green with white, thin shell and meat rich and full, tender and delicate. Shrimp cake frying is to use the shell of the shrimp meat chopped into mushy mud, add ingredients to play well, fried into a round cake. Meat color snow white, golden coat, the flavor is exceptionally delicious.

What are the specialties of Hubei Province?

Today we introduce you to a specialty food, ribs simmered lotus root soup.

Hubei is the province of a thousand lakes, wide waters, lotus root farming area is quite large. Production accounts for about one-third of the country, especially the seven holes in the Honghu Lake lotus root for the best.

Now the operation of the ribs simmering lotus root soup is simply introduced to you.

First of all, choose two pounds of ribs washed and chopped into inch sections, lotus root two to three pounds of peeled and washed and cut into hobnail blocks. The ribs and lotus root together into the simmering pot add the right amount of water, boil on high heat to remove the top of the floating foam, put ginger, cooking wine and change to a small fire simmering until crispy, and finally add white paste pepper, salt, chicken essence, green onions can be eaten.

Ribs simmered lotus root soup is nutritious, flavorful, adults, children can eat.

Hubei is a riverine area in China, the local delicious river food category is still quite a lot, like fish and shrimp and other gourmet food is still quite a lot, like Wuhan hot noodles should be said to be the most famous Wuhan a gourmet food, because today's hot noodle out of Wuhan, out of Hubei, became like the Shaxian snacks and the town of Hu Zhili soup like the national cuisine.

Of course, hot noodles can only be counted as a representative of Wuhan, there are many other delicious local food, such as Wuhan's Zhouhe Duck, JiuJiu duck neck, Minsheng's DouPi, Four Seasons' Soup Buns, Golden Noodle Nests, Xu Sister's Paste Rice Vermicelli, Glutinous Chicken, Yichang's Three Gorges Camphor Crisp, Huangshi Harbor Cake, Jin Jin Small Sesame Flower, Xiaogan's Sesame Candy and so on.

There are also some fish and shrimp dishes like Qianjiang stewed prawns, Wuhan steamed Wuchang fish, Yichang cold shrimp, Yunmeng fish noodles, etc., and zigui zongzi, kang yam, Dongpo tofu, heavy oil shao mai, lotus root folder, battered rice wine, Huangpi beans, Hongshan vegetable shoots, coiled vegetables, joyful pile, burnt plums, peach blossom slices, Wuhan rice poop and so on are all the gourmet food in Hubei.

Hubei is located in the middle and lower reaches of the Yangtze River, in the country belongs to the central region, which is rich in products, rivers and lakes are very much, known as "the province of a thousand lakes" reputation, so there is also the name of the land of fish and rice, the capital of Hubei Province, Wuhan, three towns are famous all over the country, Hubei food in China has long been on the list of the top, and in recent years, with the deepening of reform and opening up, people interact with each other. In recent years, with the reform and opening up of the deepening, people's interactions more and more closely, especially the catering industry has been an unprecedented development.

Tradition and innovation! The country's cities continue to emerge more classic characteristics of food, local snacks and delicious products, the following let me introduce to you what we have Anlu characteristics of food and local specialties:

One of the white cauliflower, white cauliflower is one of the representatives of the local specialties of food in Anlu, the taste of the peculiar, crispy and tender, warm and fresh, appetizer, etc. Features, nutrition is also very rich, rich in amino acids, Protein and a variety of vitamins. Ten times higher than commonly used vegetables, pickles than the average 3 - 6 times higher than the phosphorus, iron, calcium and other minerals than the average vegetable content is several times higher than the red and other broad-leaved vegetables, its comprehensive nutrient composition can be compared with beans. With a flat stomach, spleen, kidney and anti-cancer effects.

Two, cauliflower shredded pork, cauliflower shredded pork can be said to be our Anlu local cuisine cuisine on behalf of the dish, cauliflower is a pickle food, simple and easy to store, after the processing of pickled cauliflower can be put into the next year before and after the Spring Festival Qingming can be eaten, and aged cauliflower flavor is more fragrant and strong! Cauliflower can be used as a complementary dish with, make a lot of classic specialties, more representative of the dishes are white cauliflower roasted fish head, white cauliflower pan-fried steamed meat, white cauliflower fish head hot pot, white cauliflower fried eggs and so on.

Three, seat hooves meat turnip jar, also known as Nanxiang turnip jar, the main material Nanxiang radish, produced in Anlu City, Nancheng Shiqiao Village area is the most authentic, which is characterized by a thin skin and tender meat, crisp and sweet, smooth skin slightly lime green, radish bottom course white, in the winter time can be peeled off the outer skin and eaten raw, the taste is good! A long time ago, the local people like to take the Nanshiang radish as a staple food, commonly known as "Nanshiang radish out of the city, stores and pharmacies closed the door," said, visible Nanshiang radish nutritional value is extraordinary.

In addition to the Nanxiang turnip jar there are many classic gourmet yo! Like what Anlu vegetarian can, the patrol store eel can, chili poi, salt cake sandwich meat, etc., here are not one example, if you want to come to our Anlu guest at any time welcome! There are better food waiting for you!

Hubei snacks by Wuhan snacks, Jingzhou snacks, Xiangyang snacks, Yichang snacks, Enshi national snacks and other combinations, its wide range of materials, techniques, to meet the tastes of different people, to adapt to the needs of people around the north and south. Hubei snacks are mostly characterized by rice, beans, noodles and lotus root products, with distinctive Chu culture and rich fish and rice flavor, rich historical stories and high visibility.

Wuchang fish

Wuchang fish is a famous aquatic products, produced in Wuchang County and Ezhou City **** tube in the Liangzi Lake, feudal society is a tribute, is now a delicacy.

Huangshi Hongkong cake

Hubei Huangshi Han confectionery food A long history, according to legend, the Three Kingdoms, Liu Bei to the East Wu to recruit a bride to carry the "dragon and phoenix cakes", is in Huangshi purchases, which is Huangshi Hongkong cake predecessor of Huangshi town of Huangshi named Chuxiong at that time, the location of the Xisai Mountains in the lower east, the counties around the Wu-Chu area, the political, economic and military center. Political, economic and military center. Liu Bei went to Wu to recruit, the fleet is here to replenish food, procurement gifts, including "dragon and phoenix cakes.

Doupi

Doupi is a famous Han Chinese folk snack in Wuhan, Hubei province, mostly for breakfast, usually served at breakfast stalls in the streets and alleys. It is also served at noon or in the evening in some special restaurants or long-established hotels. The most famous one is the "Old Tongcheng" on Zhongshan Road in Wuhan, which has a good reputation among Wuhan citizens for its bean skins.

Squeeze wide pepper

Squeeze wide pepper can be said to be the Tujia family must have small dishes (especially popular in western Hubei, including a significant portion of non-minority cities), sour and tasty, can be both dry fried and can be made into soups, and its practice is roughly the first red pepper chopped fine, and into the bracteate flour (that is, cornmeal) in the deep-fried altar (kimchi altar) and a layer of the pressure tightly, the surface of a layer of tung hemp leaves or plastic paper. A layer of tung hemp leaves or plastic paper, with gimlet tight, the altar upside down in the salt water basin, after January, that is, fried, to eat at any time you can dig some out, steamed or fried in the pot, put into the oil and salt can also be fried and then add leaves and water, when the soup to eat, especially when doing steamed meat is less and squeezed wide pepper, most of the pork mixed with fried bacon fried squeezed wide pepper is considered to be the diet of the indigenous peoples of the first class.

Chu flavor duck neck

Chu flavor duck neck in Wuhan, Wuhan, Hubei, is a famous Han Chinese snacks, because Jingwu in the field has a registered trademark, so renamed Chu flavor duck neck. "JiuJiu Duck Neck" was born in Wuhan City, Hankou Jingwu Road, also known as Jingwu duck neck, JiuJiu Duck Neck or JiuJiu Duck to duck neck founder TangLaJiu's name from the meaning of a long time.

Cinnamon and red bean soup

Cinnamon and red bean soup is a Han Chinese snack in Wuhan, Hubei province, cinnamon and red bean soup with cinnamon, red beans, glutinous rice, sugar, starch and other boiled, the flavor is sweet and not greasy.

Wuhan Hot Noodles

Wuhan Hot Noodles and Shanxi Knife-shaved Noodles, the two wide Yifu Noodles, Sichuan Dan Dan Noodles, the northern fried noodles and known as China's five famous noodles, Wuhan is quite a characteristic of the Han Chinese morning (i.e., eat breakfast) snacks.

Sugar Steamed Pork

Sugar steamed pork is one of the famous traditional steamed dishes of the Han Chinese people in Hubei, which enjoys a good reputation in the province and beyond, as does the "Three Steamed Porks of Shinyang". Huangpi people pay attention to the "sugar steam", every year celebration feast, to do a fragrant color red, a symbol of sweetness and beauty, a symbol of sweetness and beauty, festive and auspicious delicacies, it is sugar steamed meat, will be used as a hospitality on the dish.

Noodle nest

Noodle nest, especially in Wuhan and Jingzhou people love to eat one of the breakfast. As a Han Chinese specialty snack in Wuhan, it was first made in the Qing Dynasty during the reign of Emperor Guangxu. At that time, Hankou Hanzheng Street, set Jiazui near a baked goods seller, named Chang Zhiren, see selling baked goods business is not good, it is trying to think of ways to create new varieties of breakfast. After repeated pondering, he asked the blacksmith to make a nest-shaped convex iron spoon, poured with rice, soybean mixture of ground rice paste, sprinkled with black sesame seeds, put into the frying pan to fry, and soon made a thick side of the hollow, yellow color crispy round rice crackers. People think it is very chic, eat up the thick part of the fluffy, thin part of the crispy, very flavorful, Chang Zhiren called the noodle nest.

Yunmeng Fish Noodle

Yunmeng Fish Noodle is a famous Han Chinese snack in Hubei, mainly produced in the ancient Ze Yunmeng, produced in the Qing Dynasty during the Daoguang period, a long history.

Yumeng Fish Noodle is made of fish from "White Crane Diversion", water from Guihua Pond, top quality flour from new wheat and sesame oil, etc. It is as white as silver and as fine as silk, so it is also known as "Silver Fish Noodle". The product is rich in nutrients, unique flavor, fresh and tasty, sincere edible delicacies, gifts of good. 1915, Yunmeng fish noodles in the Panama Universal Exposition to participate in the specialties competition won the high-quality silver medal award, the product sells well in the national and international markets.

Liao Kee Stick Chicken

According to legend, during the Ming and Qing Dynasties, in the remote mountainous areas of Ya'an, someone special good food, after a long time of research and soup with practice, cooking chicken flavor is excellent, the top-secret broth and the red oil aroma, making people mouth-watering! But at that time, backward productivity, chicken is a luxury to enjoy, only in the New Year's festivals to eat once, someone came up with a brilliant idea, the whole chicken cut into many thin slices, according to the slice of the sale, received a miraculous effect, the sales were surprisingly good. "Chicken slices" reputation is very noisy! Since then there is a new problem: only with a kitchen knife can not cut each piece of chicken evenly, customers are often picky about the size of the purchase. Some people think hard, but instead of using a wooden stick to beat the back of the knife, the chicken will be cut into uniform thin slices at the same time, the original soup and red oil more thorough penetration into the chicken, taste better! Zai cut, a person holding a knife a person holding a stick, with the tacit understanding; wooden stick knocking knife back, the sound with the power of light and heavy and change, staccato, self-contained rhythm, give a person listening to music like feeling, so the name "stick chicken"

What are the specialties of the Hubei cuisine? Much! Much! There are a lot of them! First of all, Wuhan's eight famous snacks:

1, the old Tongcheng three fresh bean skin; 2, Cailinji hot noodles;

3, Four Seasons beauty soup buns; 4, Shunxiangju siu mai;

5, Fuk on the and beef and bean threads; 6, Xiaotaoyuan simmered soup;

7, Tianqiheng paste soup noodle;

8, Xie Rongde noodle nests.

Wuhan's famous food streets are: Wuchang Tube Lane, Huangpi Yummy Street, Hankou Jiqing Street. Are a wide variety of, everywhere fragrant, so that people "drooling three thousand feet, suspected of being like a hotel tour of the three hairs".

The first dish: steamed Wuchang fish, "only to drink Changsha water and eat Wuchang fish". This steamed Wuchang fish is tender, smooth and fragrant, and you will never forget it!

The second dish: tile chicken soup, people say that the divorce rate of Guangdong people is very low, this Guangdong women boil chicken soup is a great, is to catch the man's stomach? The first thing I'd like to say is that I'm not sure how much I'm going to be able to get away with. There is no way to find out. But this Hubei people's Wajian chicken soup is its unique length: boiled in a wajian pot, simmering for 2 hours, the soup is thick, crispy bones and tender meat, less loss of nutrients, the aroma attacked the nose, the flavor of the U.S. da!

The third dish: Huangpi Sanhe, with fishballs, meatballs, and meat cake three and one, you have me, I have you, fish and meat, fish flavor meat flavor, good taste! Good flavor! Yummy!

The fourth dish: gossip soup, the back of the turtle like gossip, Wuhan people called "turtle soup" for gossip soup, both elegant and image, it is said to drink "gossip soup", can Ting years of life, eternal youth, is it true? It is true or not, but this soup is my favorite, the flavor of the fresh, so that people "do not want to go home!

The fifth dish: beetroot fried bacon, Wuchang Hongshan beetroot color purple and red, stems fat, texture crisp, taste fresh and crispy, supplemented by bacon stir-fry its taste is really beautiful!

Sixth dish: Shin Yang three steam, a little bit of miscellaneous grinding powder, mixed with fish and shrimp, pork, tube of artemisia and other steamed, Pinxiang taste are good.

Seventh course: Preah Vihear Preah Vihear, "Preah Vihear Preah Jingsha Turtle Fish", "Preah Vihear Preah Vihear Preah Vihear", "Preah Vihear Preah Vihear Preah Vihear Fish". Preah Vihear is known as a freshwater "shark", with small thorns and a mellow flavor, which is appetizing and nourishes the blood and strengthens the yang. It is an authentic gourmet food!

The last dish: Huangzhou Dongpo meat, Dongpo "Ode to Pork": "net wash pan, less water, firewood fomentation flame does not work. To wait for him to cook himself, do not rush, the fire is enough when he since the United States. Huangzhou good pork, cheap as dirt. The rich won't eat it, and the poor don't know how to cook it. Get up in the morning and play two bowls, full of your own family do not care". Dongpo meat to eat is not greasy, melt in the mouth, meat flavor is strong, unforgettable throat.

Hubei cuisine is too much to eat, said not finished, today's talk is only a drop in the ocean, Hubei cuisine is as brilliant as the stars, and later leisure side of the tea side of the fine chat. The first time I saw this, it was a very good time for me to go back to the office! The above graphic has nothing to do with >

Hubei since ancient times, rich in fish and rice, food numerous.

A preferred river fish.

Hubei fish dishes masterpiece, is the Wuchang fish, nowadays most of the steamed as the main cooking method, but in the local, braised also accounted for a considerable portion. To paraphrase a popular saying in the food world: "Noble ingredients are often cooked in the simplest way", traditional food practices are simple, and can also be called quaint. There is only one purpose, through cooking, to stimulate the deliciousness of the ingredients themselves, not the jianghu rely on seasoning out of flavor.

The practice of Wuchang fish is. For example, steamed, cleaned up, loaded into the steamer tray. When the water in the steamer boils, put into the steaming plate, cover the pot tightly, high heat for 7 minutes off the fire, and so on 2 minutes out, sprinkle with chopped scallions, pour hot oil, drizzle soy sauce that is a dish.

Second, ribs simmered lotus root.

This dish highlights the lotus root. Hubei, the land of fish and rice lives up to its name, the waters are wide, lotus root production is not only the first in the country, but also occupies one-third of the country, with an annual output of 2.4 million tons. It can even be said that Hubei is the center of lotus root culture in China, as well as the national Lotus Research Center and Lotus Root Research Center. Among them, Caidian, known as the "Chinese lotus root township", the quality of lotus root is the best. The simplest, combined with a can of pork ribs stewed, as long as the adjustment of a salty, is a folk dish, drink up simply can not stop.

The simplest way to do this is: pork ribs into the pot of cold water, water boiling skimmed off the foam, into the lotus root pieces, boiling to the minimum fire 1 hour. Before leaving the pot, put salt to adjust the saltiness into.

Third, hot dry noodles.

Hot dry noodles was originally a Wuhan cuisine, a long history. In the war period, the three towns of Wuhan as a chaperone, a large temporary population, people from the south to the north are in love with hot noodles. Think mainly fast-food style, come quickly, eat the tube hungry, but also cheap, easy to make, noodles raw embryo can be prepared in advance, do it up on a pot of boiling water, scalding on it. War-torn era, can eat a hot meal on the street is to enjoy, not to mention also very delicious. So, the fame of this snack was brought out of Wuhan, spread all over the country.

I don't need to go into detail about the practice of hot dry noodles, it is unlikely that you can do it at home, and if you want to eat on the street, you can pick and eat.

Hubei, known as the "province of a thousand lakes", has developed land and water transportation, a long history and culture, food culture is also very rich and splendid, in addition to the familiar Zhouheiduck and steamed Wuchang fish, hot noodles, there are many memorable dishes.

1, Tianmen three steamed

The history of this dish can be traced back to nearly 2000 years ago, in the era of war and frequent disasters, the lack of food, people will be used to grain flour and wild vegetables mixed and eat, just need to fill the stomach. Today, with the improvement of people's material standards, the ingredients have long been replaced with fish, shrimp, meat and grain flour after mixing, on the cage drawer certificate, soft and fragrant, soft and delicate taste.

2, spare ribs and lotus root soup

To spare ribs and lotus root as the main ingredients of this soup, first of all, the flavor is very fresh, and secondly, lotus root after a long time of simmering, completely absorbed the meat of the spare ribs, and the texture is soft and sticky with the meat of the fresh and lotus root of the fragrance, the spare ribs gently with chopsticks on the clip off, very tender. Finally, this soup is also very nourishing, not only appetizing and blood, but also calcium and gas, very high nutritional value.

3, spicy jump

Listen to the name on the jump, is it because it is too spicy and jump up? In fact, the spicy jump of the "jump" refers to the chicken, after treatment of the chicken, and then marinated in a variety of seasonings, cooking, very spicy flavor, belonging to the more you eat the more spicy, the more spicy the more fragrant a gourmet food, and the chicken meat is very tender and smooth, soft and delicious.

4, Preah Vihear

"Jingsha turtle to phoenix fish, Shadao Guan Chicken Preah Vihear", two words out of Hubei's three gourmet, there is a warring states period was included in the feast good Jingsha turtle, Shadao Guan Dupu chicken, and the author today to say that the Preah Vihear pot. Cai fish meat is delicate and less spiny, known as "freshwater shark", mellow and tender flavor, a unique taste.

5, white soup fat fish

is a tasty traditional dishes, with fat fish (that is, we often say back to the fish) and fat meat in the cage drawer steamed and made of the original flavor of the clear and fresh, the fish tasted things people never get tired of eating tender and smooth, the fish broth is fat and fragrant.

These are just one of the nine cows, Hubei, there are beetroot fried bacon, hot and sour lotus root belt, Honghu duck pot, pearl meatballs, dry pot duck, three silk fish skin, fried shrimp skin, bean skin and other gourmet food is memorable.

Cola