Name: Mianyang Sanzheng

Brief introduction: Mianyang Sanzheng is a traditional famous dish of Xiantao (a large county-level city in Jingzhou area), namely steamed pork with powder, steamed pearl Zi Yuan and steamed white pills. Pearl meatballs are crystal clear and white in color, rice grains stand upright like pearls, and the meatballs are soft, waxy and delicious. Steamed white pills are mainly made of lean pork legs and fish, and pay more attention to fire. Its color is milky yellow, the pill is soft and tender, and it is oily and soft.

Name: Sam Sun Bean Skin

Brief introduction: Sanxian bean skin is a staple food of Wuhan people "prematurely". In the process of making bean skin, it is required to be "thin skin, clear pulp and straight fire", so that the fried bean skin is crisp outside and soft inside, oily but not greasy. Sanxian bean skin is named after fresh meat, eggs and shrimps in the stuffing. After frying, the oil is shiny and yellow.

Name: Regan Noodles Article

Introduction: Regan Noodles is a popular food that Wuhan people especially like "precocious". Cheap and affordable, you can comfortably fill your stomach for a few cents. Regan Noodles in Wuhan, Daoxiao Noodles in Shanxi, a mansion in Guangdong and Guangxi, Dandan Noodles in Sichuan, and Zhajiang in the north are also known as the "five famous faces" in China.

Name: Wuhan Mianwo

Brief introduction: Mianwo is a common product of premature delivery in Wuhan, which is made of rice flour and chopped green onion. It is said that it was created for biscuit vendors in Hanzheng Street during Guangxu period of Qing Dynasty. The fried noodles are golden on both sides, crisp outside and soft inside, and crisp in the nest, which is deeply loved by Wuhan people.

Name: Huangpi Sanhe

Introduction: It is made up of fish balls, meatballs and patties. Fish balls are made of chopped fish, with egg white, scallion, ginger juice and lard as seasoning. Meatballs are made of pork leg, minced fish and seasoning, and fried. Meat patties are steamed with the same raw materials as meatballs. Two or three kinds are cooked together, and one dish is diverse. Fish is fleshy, and meat is fishy and has a unique flavor.

Name: Huangzhou Dongpo Meat

Introduction: Dongpo Meat in Huangzhou was invented by Su Shi, so it was named Dongpo Meat. Dongpo pork is mainly made of pork belly, and each catty of meat is cut into octagons, first cooked with high fire and then braised with low fire. Its characteristics are: bright red color, mixed soup and meat, crisp and rotten meat like tofu, and the entrance is not oily or greasy.

Name: Three Inches and Eight Treasures of Jiangling

Brief introduction: Jiangling powder stewed eight-treasure rice, also known as eight-treasure rice, is made of glutinous rice, red dates, lotus seeds, longan pulp, dense cherries, melon seeds, sweet-scented osmanthus, dense wax gourd and coix seed. And then boiled with white sugar and lard. Bright color, sweet and moist, oily but not greasy, sweet but not greasy, known as "shallow drink but fine taste, long aftertaste from the table."

Name: Jingzhou Pijian Eel

Introduction: The method of eel skin lifting is exquisite, especially the pyrotechnic technique. After the live eel is slaughtered and cleaned, it is cut into strips, smeared with fine paste and sized, fried at three different temperatures until the skin is crisp, and then hung with sweet and sour yellow sauce. The eel made in this way looks like wrinkled snake strips, with golden color, crisp outside and tender oil inside, and sweet and mellow taste.

Name: Jingzhou Fish Cake Pill

Introduction: Jingzhou fish cake meatball is a traditional dish in Jingsha area, which is famous for eating fish instead of eating fish. Fish contains meat, and meat tastes like fish. The fragrance is smooth and tender, and it is famous for melting in the mouth. This fish cake meatball is crystal white, light yellow and smooth, with delicious quality, good color, fragrance and shape.

Name: steamed wuchang fish

Brief introduction: Wuchang fish is a kind of bream, which is native to Liangzi Lake in Ezhou. Its fish is tender and rich in fat, and there are many cooking methods, among which steaming is the best. Steamed wuchang fish usually chooses Wuchang fish about 2 kg, steamed with ham, mushrooms, bamboo shoots and chicken soup, and decorated with red, yellow and green shredded vegetables, which looks colorful. If you hold chopsticks, it will be delicious and have a long aftertaste.

Name: Fish maw with minced chicken in Shishou

Introduction: The most difficult thing to cook this dish is its main raw material-fish belly with stone pen holder. "This thing is unique in the Stone Story, and there is no second one in the world." Catfish in the Yangtze River valley is particularly fat in Shishou City, with tender meat and delicious taste. The swim bladder is thick and unique, and its appearance is very similar to Bijia Mountain on the Yangtze River in Shishou. There is a red Bijiashan pattern in the swim bladder, hence the name.

Name: Crock Chicken Soup

Introduction: The pot chicken soup in Xiaotaoyuan, Wuhan has a unique flavor, and the raw materials are fat and tender hens produced in Huangpi and Xiaogan. Stir-fry the chicken pieces in an oil pan, then pour them into a crock filled with boiling water, cook them with high fire until cooked, and then simmer them thoroughly with low fire. Chicken soup is soft and rotten, and the soup is rich and delicious. It is the favorite tonic for the elderly, the sick and the disabled, and it is also a good dish at the banquet.

Name: Yunmeng Fish Noodles

Introduction: Fish noodle making is very particular. First, fish such as grass, silver carp and carp, refined white flour and corn flour should be selected, and then sesame oil and refined salt should be mixed and cooked carefully. The shape of fish noodles is like ordinary noodles, but it is thinner and is famous for its color, fragrance and shape. "Rolling pixel paper, the section is like a flower line, rolling around in the pot, and holding it in a bowl like a peony." It is a fine product in Hubei specialty.

Name: Peach Blossom Fish with Chicken Mud

Introduction: Peach Blossom Fish with Chicken Mud is made of peach blossom color, chicken breast and fish. Whenever it is served on the table, it is like opening a fresh and gorgeous peach blossom, which is especially pleasing to the eye. Moreover, this soup is delicious, tender, soft and nutritious, which is a rare quality in soup.

Name: Braised Wild Duck

Introduction: Braised wild duck soup is thick and bright red, which looks very attractive. After eating, it is hot outside and tender inside, delicious, sweet and crisp, with endless aftertaste. In addition, it also has the characteristics of less fat and more protein, which can be described as a unique traditional dish in Honghu Lake.

Name: Bagua Tang

Introduction: Traditional dishes in Xiaotaoyuan Soup House in Wuhan. Because the turtle's back shell looks like ancient gossip, people also call it gossip. The soup made of turtle meat is called Bagua soup. This dish was famous at home and abroad in the late Qing Dynasty. Many foreign guests and domestic tourists who come to China always go to Xiaotaoyuan to taste this dish when they come to Wuhan. They regard it as a "longevity dish", and if they eat it, they can stay young forever and prolong their centenary.

Name: Sijimei baozi stuffed with juicy pork

Introduction: "Four Seasons Beauty" is the name of a snack bar located at No.992 Zhongshan Avenue (near Jianghan Road) in Hankou. This shop pays attention to stuffing and strict selection of materials. First, chop the fresh pork leg into paste, then mix it with condiments such as aspic, wrap it in thin dough, and steam it in a cage, and aspic becomes soup. Paste fresh and tender, a cage of seven pieces, ginger juice.

Isn't that strange? ....