steamed wuchang fish
steamed wuchang fish is made of bream bream (that is, bream bream) produced in liangzi lake, Echeng County, and steamed with various seasonings. The fish is delicious and delicate, and the soup is fresh and fragrant. Grandpa Mao tasted this dish many times in Wuhan, and wrote a famous poem "Only drink Changsha water and eat Wuchang fish", which made "steamed wuchang fish" famous at home and abroad and became the main famous dish in Wuhan.
Braised Carp
Braised Carp is a famous dish with traditional flavor in Shanghai, which is well-known both inside and outside the province. It is characterized by golden color, tender and smooth fish and delicious taste.
Steamed pearl balls
This dish is made of pork fat, minced pork, minced squid and diced water chestnuts, with salt, pepper, chopped green onion, Jiang Mo, Shaoxing wine and stuffing, squeezed into small balls, rolled with soaked and filtered glutinous rice, and steamed in a drawer.
Shao San He
Shao San He is a traditional famous dish in Huangpi County, Hubei Province, which has been popular among the people for nearly a hundred years. This dish is made of refined fish balls, meat cakes and meatballs, and mixed with ingredients such as magnolia slices, black fungus, soy sauce, monosodium glutamate and lard.
Chicken leg with net oil and eight treasures
This dish is a traditional dish in Shashi, Hubei Province, with a long history and a good reputation in Jingsha. Stir-fried diced chicken breast, diced pork, diced mushrooms, diced squid, diced winter bamboo shoots, and diced sausage with shrimps, dried shrimps, refined salt, soy sauce, monosodium glutamate, and minced onion and ginger into stuffing, added with eggs, starch and paste, wrapped on chicken thigh bones with lard net, and fried with sesame seeds.
Braised wild duck
This dish is one of the traditional famous dishes in Honghu, Hubei. The cooking method is fine, paying attention to fire power, and the meat is fat, tender and crisp, fresh and sweet.
Steamed rice with eight treasures
Steamed rice with eight treasures is a traditional dish in Jingzhou, Hubei Province, with a history of nearly one hundred years. The method of steaming first and then stewing later is adopted, that is, using locally produced glutinous rice, adding lotus seeds, coix seed, honey wax gourd strips, longan meat, red dates and melon seeds to make eight-treasure rice, then stewing it with white sugar water and cooked lard, and sprinkling red cherries. The vegetable oil is soft and waxy, the nuts are sweet and fragrant, and it is an indispensable beet at the banquet in Jingsha area.