General's Crossing the Bridge, Bean Cake, Chicken Peach Blossom Fish, Dangyang Guochang Chicken, Dingding Cake, Tujia Steamed Pork, etc.

1. General Crossing the Bridge: Also called Cuttlefish Two Eats, it is cooked with cuttlefish, egg white, magnolia slices, black fungus, chicken soup and various seasonings.

This dish has tender fish fillets, soft fish intestines, and rich soup. It is delicious and nutritious. It can be paired with wine or meals.

2. Bean cakes: At the end of the year, bean cakes are a must-have for every household, just like New Year gifts.

To make bean cake, rice, mung beans, soybeans, etc. must first be soaked in water in a certain proportion, then mixed together and ground into a slurry. The slurry is scooped into the pot with a spoon to form a thin cake of the same size as a sieve.

When cooked, place it in the pot. After cooling for a while, fold it into folds about an inch wide. Then use a spoon to cut evenly into thin pieces. Fold and shake the fine pieces on a dustpan or mat to dry. In this way, the bean cake is ready.

3. Peach blossom fish with chicken paste: Clean the peach blossom fish, put it in a bowl, mix well with refined salt, green onion and ginger water, marinate and set aside.

Remove the fascia from the chicken breasts, clean the fish meat, chop into pieces, put them into bowls, add two egg whites, green onion and ginger juice, monosodium glutamate and soybean powder, stir well, then put them into two small bowls, and mix

Put two egg yolks into one of the small bowls and mix well to make two-color chicken and fish paste.

Heat the wok, add chicken broth, and when it is almost boiling, squeeze the two colors of chicken and fish mince on top of the marinated peach fish, put it into the water pot and simmer for about five minutes, adjust the flavor with refined salt and MSG, and then

Add the green bean sprouts, pour in the melted lard, put the pot into a bowl, and it's ready.

When the chicken and peach blossom fish are cooked, they look like peach blossoms floating on the soup surface. The chicken and fish mince are fresh and tender, and the soup is clear and delicious.

4. Dangyang Guochang Chicken: It is named after the Guochang Forest Farm in Herong Town, Dangyang City, Hubei Province.

Guochang hot pot chicken is stir-fried with Dangyang native chicken and sauce. The heat and sauce are the key. The taste is spicy and fragrant, the color is bright and rosy, the chicken is crispy and mellow, the taste is tender and smooth, oily but not greasy, and moderately spicy.

, with a mellow aroma and a long aftertaste after the meal.

In addition to chicken, the soup of Guochang chicken is also outstanding.

Pour the thick soup on the surface of the rice and stir evenly. Every crystal grain of rice is coated with sauce. The soup is rich and fragrant. Coupled with the fragrant and tender rice tofu, the deliciousness is irresistible.

5. Dingding cake: Dingding cake is a traditional snack in Yichang, and it is also a delicacy that is deeply remembered by Yichang people. As the name suggests, Dingding cake is a special mold with rice flour at the bottom, brown sugar on the top, and steamed with a lid.

Finally, use the mold to push out the snacks. The secret of delicious food is that there are no additives. It lies in the original taste, ground rice noodles and healthy brown sugar. Although the ingredients are very simple, they are steamed and eaten together.

It just tastes better than ordinary pastries.

6. Tujia steamed pork: Tujia steamed pork is a specialty snack in Changyang, Hubei.

Every month, most Tujia people kill the New Year pigs that they raise at home. The most attractive thing is that after killing the New Year pigs, every family will make steamed meat to eat. Tujia steamed meat belongs to Hubei cuisine.

Made of cornmeal, fresh meat, pumpkin, potatoes, and fried peppers.