Mianyang is the original name of Xiantao City, Hubei Province, located on the Hanshui River in the middle of Jianghan Plain. Mianyang Sanzheng is a traditional dish of Xiantao, namely steamed pork with powder, steamed pearl Zi Yuan and steamed white pills. According to legend, Chen Youliang, the son of a fisherman at the end of Yuan Dynasty, was kind to the soldiers after capturing Mianyang County. Chen Youliang's wife, Pan Shi, cooks in person. She planted rice flour with meat, fish and lotus root, put it in a bowl and steamed it with strong fire. The steamed meat, fish and lotus root are delicious and harmonious, and the soldiers pay tribute to them. Since then, people often use "three steaming" to entertain guests and celebrate festivals.

Later, the production of "Three Steams" became more and more elaborate. Besides steamed meat, there are steamed pearl balls. Pearl meatballs are minced pork and fish with uniform fat, mixed with egg white, mixed with six or seven kinds of seasonings such as pepper, Jiang Mo and wet starch, squeezed into meatballs with a diameter of 50 cents by hand, put into a sieve, rolled with glutinous rice, put into a small steamer and steamed on a boiling pot. The steamed meatballs are crystal clear and white in color, the rice grains stand upright like pearls, and the meatballs are soft, waxy and delicious. Steamed white pills, mainly made of lean pork legs and fish, pay more attention to fire, with milky yellow color, soft and tender pill quality, oily and soft waxy. In addition to "Three Steams", Xiantao also has "Three Treasures". Hu Sha salted egg, Hongmiao radish and Miancheng lotus root are the three treasures of Mianyang. There are many people raising ducks in Mianyang Lake area. In order to preserve duck eggs, people wrapped them in yellow mud and salt and left them for ten and a half months to form salted eggs. Salted eggs "Jasper shell, white lard, yellow sun, chrysanthemum heart, fragrant mouth and sweet mouth" are good dishes for entertaining tourists during the Chinese New Year holiday. Hongmiao radish is round, thin-skinned, thick and tender, and has no earthy smell of ordinary radish. Mianyang people call it "local millet". Cut a few pieces of radish and simmer the soup with beef. The meat is fragrant and the soup is fresh.

Lotus root in Miancheng is also great. Use it to simmer soup. It's a lump, rotten, and I don't want to put chopsticks in it

Nowadays, Mianyang people are used to entertaining guests with "Mianyang Three Steams" to show their celebration and solemnity. Interestingly, the "steamed beads" among them are as beautiful as craft products, and the rare entrance can not help but surprise the guests. The product is made by mixing minced pork and fish with egg liquid, adding starch, rice flour and seasoning, granulating and steaming in a cage. It is especially white and delicate when served, just like a pearl falling into a jade plate, which makes people feast their eyes and has inexhaustible beauty. After eating it, people will never forget Mrs. Chen's virtue for a long time.