Hubei Province is located in the middle reaches of the Yangtze River, the terrain is mainly hilly and low mountains, plains, river networks are intertwined within the territory of the lakes are densely packed, is one of the most concentrated provinces of the country's freshwater lakes, known as "the province of a thousand lakes". Famous fish and rice country, food production, especially poultry production in the country in an important position, Hubei cuisine has a long history, rich varieties, throughout the city and countryside. Pay attention to the original shape, original color, original flavor, original juice, rarely use colored condiments, and strive to highlight the fattiness of livestock, fish and shrimp tenderness and the fragrance of vegetables. Especially in the cooking poultry chicken practice is unique, the following to see the best 10 famous chicken in Hubei, the locals do not get tired of eating, foreign diners eat praise.

1, pungent old chicken

Pungent old chicken, Ezhou, Hubei, one of the local specialties, originated in Ezhou City, Liangzi Lake, pungent old chicken production in the selection of materials are used in the human health benefits of all-natural spices, marinades and fat, meat tender farm-raised chickens, the same day, by the experienced chicken farmers to select the slaughter, the chicken broth stewed with the traditional process of slow cooking into the characteristics of the entrance skin It is characterized by crispy skin in the mouth, tender meat in the bite, deep flavor, the more you chew, the more intriguing, leaving a good taste in your mouth.

2, three tour fairy chicken

Three tour fairy chicken, is a traditional dish in Yichang City, Hubei Province, the Department of selection of fat and tender chicken as raw materials, slaughtered and cleaned to the whole chicken set in the mortar with a variety of seasoning marinade, and then add broth and spices, sugar and other seasonings to the boil, and then move to a small fire to the juice thick chicken cooked on the plate. The color is bright and fragrant, the original flavor.

3, Palace Roast Chicken

Palace Roast Chicken is a famous local dish in Hubei. From the skin to the meat to the bone fresh flavor consistent, Jiaqing 25 years into the court, became the imperial food. Palace Roasted Chicken is selected from 1.5 kilograms of fresh chicken, processed and roasted with 24 kinds of Chinese herbs and seasonings. It is not degreased by medicinal diet, contains less fat, low cholesterol, and tastes like one from skin to bone.

4, Anlu Hanlin Chicken

"Anlu Hanlin Chicken", is one of the series of Taibai dishes cooked in Anlu City, Chu Bei Taibai restaurant, the name of this dish, is to take Li Bai had been for the meaning of Hanlin job. Its production system with the whole chicken first marinated into the flavor of steaming to seven mature, and then boned and cut into pieces, on the plate finishing into the original chicken shape. Another egg yolk cake carving "Hanlin chicken" three words, placed in front of the chicken head, and chicken soup, mushrooms to taste and a number of small shrimp ball embellishments, after repeated steaming and cooking into. Can be described as fine workmanship, vivid shape, shape and God, good quality and flavor.

5, Chongyang crispy chicken

Chongyang crispy chicken is one of the new flavor of Chongyang dish. Production method is: will slaughter a good tender hen, with the back of the knife to the wings and thigh bones smashed, so that the bone broken meat, a little salt, soy sauce, monosodium glutamate, color wine mixed together, rubbing rubbed in the chicken body, will be white onion, ginger, five spices stuffed into the chicken belly, marinated for 3-4 hours, on the cage steam rotten, pick out all kinds of spices within the chicken, dry moisture, and then the chicken smeared with egg white paste, put into the frying pan fried into a golden brown, and then chopped with a knife into chunks, and put into the plate that is made. Then chop it into big pieces and put it into the plate. The color of this dish is golden, the skin is rotten and crispy, the meat is fragrant and mellow taste, food and not greasy.

6, Pinglin Chicken Soup

Pinglin Chicken Soup Department of local chicken as the main material, simmering in a sand pot, the production method is to chop the chicken into pieces, set the high fire with oil, cooking wine, fry a little, in the sand pot with cold water, salt, ginger and other condiments, set the higher fire until the water boils, and then the fried chicken into the pot, move to a small fire simmering for 2 hours, without adding water. When the chicken is cooked, add white onion, pepper and then simmer for 10 minutes to become. Characterized by clear soup and crispy meat, delicious flavor, both food, but also a tonic medicine

7, He Sheng chicken soup

He Sheng chicken soup using locally raised chickens as raw materials, local high-quality groundwater as soup, He Sheng chicken soup started in 1949, after He Sheng natives for more than 60 years of sharpening. It is made with local farmers' free-range, with the right amount of red camphor vermicelli, using local pollution-free quality underground spring water and other condiments, carefully stewed with appropriate fire, secret recipe, pleasant taste.

8, hairy mouth brined chicken

Hair mouth brined chicken is one of the traditional dishes in Xiantao City, Hubei Province, the use of grains and cereals fed into the meat, tender, long flavor. In the brining process, and then with honey Cortex, meat fennel, wolfberry, anise and other eighteen kinds of valuable Chinese medicine and natural spices, with a hundred years of circulation of the brine with the Maozui unique traditional craft processing and become. Mao Zui marinated chicken is known as one of the best in Jing Chu, and has won a good reputation in the north of the Yangtze River. The reason why it is delicious is because the meat of Mao Zui marinated chicken is tender, oily but not greasy, fragrant and delicious, and the taste is long.

9, Hua Diao drunken chicken

Hua Diao drunken chicken is by the Republic of Sichuan cuisine master Chu Yi Zhong, in Jiangsu and Zhejiang cuisine "Hua Diao chicken" marinated on the basis of Chongqing cuisine "Roasted Chicken" cooking methods, combined with Chongqing cuisine spicy and Jiangsu and Zhejiang cuisine, marinated. In the secret recipe, more than ten kinds of valuable Chinese medicines such as ginseng, astragalus, hawthorn, jiao sanxian, etc. are added, and stewed slowly in Hua Diao wine, which is used to activate blood circulation and promote vitality, with the fire alternating between civil and military fire. Under the action of high temperature, the Hua Diao wine can remove the fishy and increase the aroma, natural color, and freshness. As the saying goes, "there are heroes in the spiciness, and there are gentle winds hidden in the hemp". This food is very famous in Hubei, many foreign diners come to taste.

10, chestnut roasted chicken

Chestnut roasted chicken is the authentic Han Chinese cuisine in Hubei Province. Chicken tender and tough, chestnut glutinous, mellow sweet with fresh aroma, salty and fresh flavor, eat is the original flavor, chestnut roasted chicken practice to "burn" as the main, is a "homemade taste" taste, the main ingredient for the "hen", chestnut, rich in nutritional value.