The traditional hubei cuisine of hubei cuisine School is centered on Jianghan Plain and consists of three local flavors of Wuhan, Jingzhou and Huangzhou, including four schools of Jingnan, Xiangyang, Ezhou and Hanmian. There are many kinds of dishes in Wuhan, paying attention to the temperature and color matching of knives, especially the simmering process. Jingzhou cuisine rarely makes freshwater fish, and all kinds of steamed dishes are distinctive, thin and clear, so pay attention to maintaining the original flavor. Huangzhou cuisine is good at cooking and frying, with strong juice and strong rural characteristics. Jingnan cuisine is active in Jingjiang Hequ, including Yichang, Jiangling and Honghu, and is good at stewing game and small aquatic products. Xiangyang flavor is popular in Hanshui River basin, including Guanghua, Fancheng and Suizhou, with meat and poultry dishes as the main flavor, and is proficient in roasting, roasting and frying. Ezhou flavor spread to the hills in southeastern Hubei, including Huanggang, Xishui and Xianning. He is good at processing grain, beans, fruits and vegetables, and the combination of main and non-staple foods is its characteristic. Han Mian's flavor is rooted in ancient Daze, including Hankou, Mianyang, Xiaogan and other places, and is famous for cooking aquatic products and simmering soup.
The characteristics of hubei cuisine's production are: exquisite craftsmanship, bright and mellow juice, and winning by quality. Methods Steaming, stewing, frying, roasting and frying are the main methods, and fresh, tender, soft, smooth and cool, natural color and economical and practical are emphasized. The famous dishes are: steamed wuchang fish, Fish-bellied Chicken Breast, Zhongxiang Panlong, Pot Stewed Chicken, Mianyang Sanzheng, Sanbao Braised Chicken, Longfengpei, Sanxian Bean Skin, Dongpo Cake, Mianwo and so on.
There is a legend about the famous dish "Longfengpei". According to legend, Liu Bei took Mrs. Sun back to Jingzhou after marrying relatives in Soochow. Zhuge Liang gave a banquet to entertain him, and ordered the chef to cook it carefully with big eel and crested chicken, which are special products of Jingzhou. This dish was praised by Liu Bei and named "Longfengpei".
Dongpo cake: In the hinterland of eastern Hubei in the middle reaches of the Yangtze River, there is a beautiful and outstanding city Ezhou. As early as the Three Kingdoms period, Ezhou was the capital of Sun Wu regime, and historical reasons made it accumulate food culture with local characteristics. Su Dongpo, a great writer in the Song Dynasty, left his footprints on the "Xishan" in Ezhou. It is said that Su Dongpo took a nap at Lingquan Temple when he first visited the Western Hills. The monks brewed tea from the spring water of the Bodhisattva in the temple and entertained him with special sesame oil, flour and fried cakes. He doesn't want this crispy fried cake to suit his taste. Since then, Xishan has become not only the place where Su Dongpo writes poems, but also the place where he enjoys tea, meditation and enlightenment.
1864, when Governor Huguang visited the Western Hills, the monks of Lingquan Temple still offered this cake. After eating it, the official asked what the cake was called, and the monk had a brainwave and said it was called Dongpo cake. After learning about the origin of the cake, the official text immediately wrote the following sentence: "Gong Jin, I'll have tea." . Dongpo cake has become a famous cake in Ezhou.
Daoguan Chicken: There is also a well-known good dish in Jingchu called Daoguan Chicken. This dish was originally named after a place name, but there is an interesting story about its alias: in the beautiful Songzi city in Jingzhou area, many vehicles from south to north pass through a small town called "Shadaoguan". There is a mother-in-law Du in a small restaurant in town, and the food she cooks is delicious. In particular, the roast chicken she cooked has an endless aftertaste, and everyone who has eaten it is full of praise.
Many long-distance drivers and businessmen will come to Du's shop to taste this delicious food when passing through this town. In this way, Du's fame gradually spread, and many foreign diners came here, and the business of the small shop became more and more prosperous. Later, "Taoist Chicken" was also called "Du Po Chicken".
Manager Han introduced that hubei cuisine is known as "no steaming, no banquet". On the basis of maintaining the shape, color, juice and taste of the original traditional steamed vegetables, the local steamed vegetables that are more suitable for modern people's tastes are excavated and refined to highlight the fat, tender and fragrant dishes. Hubei people are famous for their love of soup. They specially selected the local local chicken stew soup in rural Hubei, and improved it on the premise of adhering to the tradition, making the meat more mellow and the soup more delicious.
Wuhan snacks are known as "the best in China", with soft and delicious three fresh bean skins, unique Regan Noodles, fluffy and delicious noodle nests and spicy and delicious beef soup powder.