Wuhan is the political, economic and cultural center of Hubei Province, which has become one of the "Four Famous Towns" in the late Ming and early Qing Dynasties, together with Zhu Xian of Henan Province, Jing De of Jiangxi Province and Foshan of Guangdong Province, and is known as the "Thoroughfare of the Nine Provinces" with nine provinces in the inner area and the sea in the outer area. At the beginning of this century, Wuhan, as the economic center of central China, was second only to Shanghai in terms of import and export trade, and surpassed Tianjin and Guangzhou. The commercial prosperity must promote the development of the culinary industry. Wuhan cuisine is a typical representative of E cuisine, which is based on the flavors of Hankou, Shinyang (now Xiantao), Hanyang, Wuchang, Huangpi, Xiaogan, etc., and absorbed the strengths of various flavors inside and outside the province, and gradually formed its own distinctive style is a typical representative of Hubei cuisine.
Wuhan cuisine is characterized by strict selection of ingredients, fine production, focus on knife work and fire, pay attention to the color and shape, to cook mountain treasures and sea food, freshwater fish and simmering soup technology is unique. Taste is fresh, tender, soft, soft, thick juice, gravy, through the flavor, to maintain nutrition, the essence of Hubei cuisine. Representative dishes are: "Shinyang three steamed" (i.e., "pearl round", "steamed white pills", "steamed meat"), Huangpi three fresh, "crab shark's fin", Huangpi sugar steamed meat, beans, "sea cucumber round", "blanch fish" and so on. E dish masterpieces - eel pimples
Jingsha dish to Jingzhou, Shashi, Yichang, led by the Jianghan Plain dish is the authentic Hubei cuisine, freshwater fish famous food, fish cake production techniques famous in and outside the province, a variety of steamed dishes most characteristic, with thin gravy, taste pure, good at keeping the original flavor. Representative dishes are "eight treasures sea cucumber", "winter melon turtle skirt soup", "Jingsha fish cake", "eel", "Coiled Dragon Vegetable", "thousand sheets of meat" and so on. Hubei Specialties-Wuchang Fish
Wuchang fish is produced in present-day Ezhou (ancient Wuchang). Since ancient times, Hubei has been known as the province of a thousand lakes and the land of fish and rice, producing a variety of freshwater fish and aquatic products, many of which are unique to Hubei. Fish growing in the Yangtze River and clear fish growing in the Qingjiang River, a tributary of the Yangtze River, have more meat and fewer thorns, and their meat is tender and tender, making them the best of all aquatic products. It is suitable for braising, steaming, steaming, and shabu-shabu. Wuchang fish, which has a long history, is even more famous in China and abroad. Steamed Wuchang fish is one of the two famous dishes in Hubei. It is named after Liangzi Lake in Ezhou. Head small body high, face flat back thick, diamond-shaped, fat, meat flavor, soup fragrant, nutritious, known as the freshwater fish in the rare delicacies. 1957 Chairman Mao Zedong "song of water. In 1957, Chairman Mao Zedong's "Song of Water, Swimming" was published, and the poem, "Only after drinking the water of Changsha, but also eating Wuchang fish," aroused people's interest in Wuchang fish. With the development of the times, cooking Wuchang fish production technology continues to improve and enhance, from the traditional steamed, boiled, sizzling three, the development of steaming, stewing, net clothes, slippery and other methods, especially in Wuchang Dazhonghua restaurant's steaming Wuchang fish unique, often as the store feast dishes, which is characterized by: tender, fragrant and fresh, famous both at home and abroad.
The method is: clean up the fish, both sides of the graver on the orchid grass flower knife, scalded with boiling water into the fish pool, between the slices of mushrooms, cooked ham slices, asparagus slices, sprinkled with pork fat ding, green peas, green onion knots, ginger, salt, wine, broth, on the drawer about 10 minutes to steam out, picking out the onion and ginger, will be decanting the fish soup in a spoon to boil, beat the froth, add monosodium glutamate, chicken fat, pepper, pouring on the fish body! You can pour it on the fish. The "Pearl Round Rice" is one of the famous "Three Steams of Shinyang". "Steaming is a traditional cooking technique in Hubei. Steamed vegetables are mostly served as a feast in the large dishes, so the Jianghan Plain has always been "not on the grid (refers to the steamer grid) does not clear the customer's" custom. This dish is mostly served in small steamers, and traditional steamers are generally about 17 centimeters in diameter, compact and refined, commonly known as "stack cage". Shinyang streets and alleys of the restaurant generally have a large steamer, on the buckle with a three small holes in a large wooden pot, each small holes on the put several layers or a dozen layers of small steamer. Steam, full of street fragrance.
Do pearl rounds, it is best to use fat and lean meat to do the filling, too thin and not smooth enough, too fat is greasy taste. After the round steamed, the texture of soft and glutinous moderate, delicious flavor, the outer layer of the package of glutinous rice grains up, crystal white, shiny and luminous, really like a pearl of pearl round general people can not bear to put down the chopsticks. Shinyang San Steam is a series of dishes made of aquatic products, livestock and vegetables as the main raw materials, with steaming as the main technique and a variety of steaming techniques (steaming, buckling and steaming), which is named because it originated in Shinyang (now Xiantao City, Hubei Province). The three steaming dishes of Shinyang are made from a wide range of materials and are easy to operate, suitable for the public to make; they are thin, rolled, rotten and bland in one, combining color, aroma, taste and nourishment in one. It is fragrant, meat is fat but not greasy, fish is tender but not fishy, and vegetables are light but not scanty; the original flavor and nutrition are in line with the modern concept of health care. Shinyang three steamed soft moistened taste of the real flavor is prominent, is a representative dish of Chinese steamed dishes, in the E cuisine and the national famous cuisine occupies an important position. April 2, 2015, in the Shinyang three steamed cultural festival, Xiantao was awarded the title of "China's Shinyang three steamed hometown" .
The three steaming of Shinyang refers to the steaming of livestock and poultry, aquatic products, and vegetables (you can choose from dozens of varieties such as bok choy, amaranth, taro, bean curd, pumpkin, radish, artemisia, lotus root, etc.). Practice is to take 1 kg of pork (according to taste choose fat and thin) cut about 3 cm long, about 2 cm wide, 3 mm thick slice, put into the vessel with salt, soy sauce, a little red curd juice, ginger, white wine, a little white wine, pepper, monosodium glutamate accompanied by a good marinade for about 10-15 minutes. Then use 10 grams of rice flour coated with a piece of a piece into the palletized cage, covered with a high flame steam about 60-70 minutes to remove, turn the buckle plate. Another 1 small bowl of sauce, vinegar, pepper, monosodium glutamate, chopped green onion, sesame oil, add a small amount of hot water into the marinade, dripping on the steamed meat is ready. The other two practices are the same.
Shinyang three steam mainly refers to three types of cooking, namely, powder steam, buckle steam, steaming, CCTV (China Central Television) far-flung home north latitude 30 ° China, consumer advocate, beautiful countryside in China and other columns focus on Shinyang three steam many times, Hubei Satellite Television, Hubei TV, Taiwan's CCTV mainland to find the strange has also done a special interview.
Powder Steam
One of the "Three Steams of Shinyang" - "Powder Steam". One of the most representative is steamed corns, color green, fragrant and soft; steamed pork, brownish red color, taste delicious, fat and not greasy; steamed chicken, yellowish color, soft and tender flavor; steamed turtle, dish color and lustre, meat tender and soft, gelatinous taste, steamed pork, snail steamed corns has been included in the "Chinese famous dishes", Shinyang steamed meat selection of lotus root, pork mixed with rice flour, spices on the cage and steamed. Steamed in a cage. This dish has both the soft and fragrant lotus root and the smoothness of pork.
Steaming
The other method of steaming in the "Three Steaming Methods of Shinyang", "steaming", is to put the food into the soup (water) with seasonings, and then steaming in a cage to cook it before serving. The most representative of these methods is steamed whole food. One of the most representative is steamed chicken and steamed bream, these two dishes complete form, the original color and flavor, meat rotten off the bone, mellow and delicious; steamed snapper, soup, fresh juice, fish skirt soft, soft, flabby flavor; steamed eel, tender meat, rich flavor.
Buckle Steaming
Another steaming method of Shinyang Three Steamers, buckle steaming, refers to the method of seasoning raw materials, molding them into a buckle bowl, steaming them and turning them into a plate (bowl), and then dripping them with gravy. The "Three Steamed Dishes of Shinyang" are also an indispensable part of Shinyang folk banquets, such as steamed pork ribs, steamed beef, steamed mackerel and so on. Generally steamed dishes on the table are used buckle bowl turn buckle plate, thickening pouring juice, so there are "three steam nine buckle" said. Xiantao banquet on the steamed vegetables to thin, roll, rotten, light long, thin mainly refers to steamed vegetables to good soup and even, thick and thin moderate, not too dry; roll is the temperature requirements, "a roll three fresh"; rotten is the texture of the dish after the requirements; steamed vegetables is full of dishes, the requirements of the taste should be light and not salty. The general characteristics of "Shinyang three steamed" are: fragrant powder, tender and soft, original flavor, food and not greasy. Turtle is not only a delicious dish on the table, but also a very versatile tonic drug. Steamed turtle is an innovative dish of steamed fish in Shinyang Three Steam, which is soft, flavorful and has good tonic effects.
Method of production Main ingredients: large pool of turtle about 1000g Accessories: steamed vegetables rice flour 75g Seasonings: salt 4g, monosodium glutamate (MSG) 2g, 15g of cooking wine, 10g of ginger, pepper 1g, 10g of garlic, soy sauce 20g, 20g of vinegar, 20g of lard, 10g of scallions, 5g of sesame oil, 100g of broth Procedure: 1, turtle slaughtered and bled, blanching in hot water for 10 minutes to scrape clean the skin, wash with clean water, remove the black skin. With water to wash, go to the viscera, head, keep the skirt integrity, the rest of the chopped into 8 minutes wide block, blanch into a pot of boiling water to take out; 2, will be cleaned up turtle block (remove the fat) into the container, plus soy sauce, ginger, cooking wine, salt, monosodium glutamate, pepper code taste after mixing into the rice flour mix; 3, choose a buckle bowl, wipe a little lard, put the turtle eggs in the bowl, put the skirt around and then will be mixed up the turtle block into the buckle bowl 4, frying pan on the fire into the lard, broth, soy sauce, vinegar, monosodium glutamate, sugar, green onion, garlic, pepper, boil after thickening with water starch to pour on the turtle is complete. Huangpi three fresh, also known as Huangpi triple, Huangpi braised triple, is a traditional dish of Huangpi District, Wuhan, has been popular in the folk for nearly a hundred years.
This dish is made of refined fish rounds, meat cakes, meat rounds, plus yucca slices, black fungus, soy sauce, monosodium glutamate, lard and other seasonings by braising. A dish of three kinds, color and lustre, taste different, soft and tender. Fish round is with fish, plus minced green onion and ginger, monosodium glutamate, refined salt, egg white, starch, blanch with water; meat cake is diced pork plus minced fish, nitrate water, minced green onion and ginger, refined salt, sugar, monosodium glutamate, starch and all, spread on the bean curd skin and steamed; meat round is diced pork plus minced fish, water chestnut, minced green onion and ginger, pepper, salt, monosodium glutamate, and all, deep-fried with sesame oil. Pan Long Cuisine, also known as roll cut, is a Ming Dynasty imperial cuisine. It was first created in the palace residence of the King of Xingxian in Anluzhou (now Zhongxiang), Hunan Province. For the banquet food on the top. Red and yellow, plated in the shape of a dragon, fat but not greasy, smooth and oily, flavorful and long. It has become a traditional specialty that can be found on the dinner table of every household in Zhongxiang during the Chinese New Year, also known as "coiled dragon dish".
Making and eating method:
1, ingredients: fresh meat, fresh fish, fresh eggs, starch, salt, monosodium glutamate, green onion, ginger.
2, serving methods:
A steam: thinly sliced into a bowl, steamed for half an hour in a cage, eaten with soy sauce, vinegar.
Second frying: cut a thick slice of batter, hot oil in the pan, frying into a golden brown from the pan, and eat the other discretionary soy sauce, vinegar.
Three slip: cut thin slices, warm oil warm pot. This is one of the most distinctive dishes of Hubei, the land of fish and rice: "Lotus Root Scallops". Lotus root ribbons, also known as chicken head tubes, are in fact the most tender lotus root that has yet to take shape.
The lotus root is the rhizome of the lotus and the pioneer of the lotus root family. The terminal bud of the seed root is called the "root thatch," and is encased in scales. After it sprouts, it draws out a white, slender underground stem called "lotus root belt", which is actually the root that has not yet been formed, and is also the most tender lotus root. The root is divided into nodes, which are surrounded by adventitious roots. The nodes produce leaves and flowers. The process of growth is very fast, but in ten days or so, it grows into a long chopstick-like, as thin as the fingers of the lotus root. The roots are white, thick, tender and fresh. If you let it grow freely, it will grow into a fat lotus root, and if you dig it out and taste it while it is in its prime, it will be the most tender dish. "Cannon Steam". Eel, the dish and the Tianmen dry stage area to do the best, really slippery and crisp, fresh mellow appetizing, aftertaste . Method:
1, eel slaughtered, thorns, cut into three-inch-long small section spare; 2, the eel into a bowl, add salad oil, soy sauce, garlic, ginger, salt, pepper, monosodium glutamate appropriate amount of mixing, the first taste is not too salty (garlic and ginger should be cut into tiny diced, it is best to prepare a little bit); 3, will be adjusted to the eel each piece of front and back are uniformly dipped into the rice flour, into the "well" type code into the bowl (preferably a larger bowl); 4, on the steamer (here to explain, because sometimes the fire is not good to grasp, so the water in the steamer is best cold water, steam and wait two minutes before uncovering, and then use a chopstick to poke the eel on the most edge, if it can pass through that means good, and then take out); 5, out of the eel, the eel, the eel and ginger should be cut into small cubes. (spare); 5, in the pot of eel directly poured on the vinegar; 6, on the frying pan, here in two steps: the first step, pour a moderate amount of salad oil, oil boiled evenly poured into the bowl of eel; the second step and then pour a moderate amount of salad oil in the pot, oil boiled into the garlic, ginger, chili pepper popping aroma, put the small Chinese cabbage stir fry for a few times, add the appropriate amount of salt, pepper, monosodium glutamate, soy sauce, seasoning, and add a small amount of water, water boiled, and then add the right amount of vinegar! Start the pot, pour the soup into the bowl of eel, and finally sprinkle with chopped green onion, a bowl of steamed eel with all the colors and flavors is finished. Hot dry noodles are one of the most famous foods in Wuhan, an integral part of Wuhan people's lives, and a representative of Wuhan food that has taken its place among the nation's snack food representatives in their minds. The noodles are slender and sinewy, yellow and oily in color, and delicious in taste. Mixed with sesame oil, sesame sauce, shrimp, five-spice pickles and other ingredients, more characteristic.
Eating hot dry noodles is a delicate matter. The first choice to do Wuhan hot dry noodles store to standardize, the cook to authentic; raw materials to authentic; seasonings to top quality; side dishes to natural. In addition, according to each person's preference, like spicy can add chili red oil, in addition there are salted vegetables, dried radish, pickled bean curd, etc. for choice, plus parsley can also be. Before eating, the noodles should be mixed well in the heat, and the sesame sauce is all pasted on the surface, like ants on a tree. At this time and then eat, it is extraordinarily fragrant, great flavor. Eat hot noodles is best to brew a bowl of eggnog or to a bag of milk or a cup of soybean milk, while eating and drinking. If you eat without drinking, your mouth will feel dry and you will not be able to eat the best flavor of hot noodles. Butter noodles are one of the special noodles in Xiangyang, Hubei Province. Butter noodles are characterized by a spicy, numb and fresh flavor, which is delicious and has a long aftertaste, and you will never get tired of eating it. Butter noodles are the favorite breakfast of Xiangyang people.
Xiangyang Beef Noodle is a famous dish with a world reputation. It is made of high-quality beef, high-quality refined noodles and pure Chinese herbs, with a reddish color, fat but not greasy meat, and fragrant soup. Xiangyang Beef Noodle is divided into two series: Beef Noodle and Beef Mixed Noodle.
Scum Chili
Moldy Bean Curd
Bullock
These are the most popular dishes in Xiangyang.