1, steamed wuchang fish
Steamed wuchang fish is a famous traditional dish in Hubei, belonging to Hubei cuisine. When making, fresh Wuchang fish is usually used as the main material, accompanied by mushrooms and bamboo shoots, and seasoned with chicken soup. It tastes tender and delicious. "Only drink Changsha water and eat Wuchang fish", a poem by Chairman Mao, made Wuchang fish famous all over the country and became a signature dish in Hubei. There are many ways to make Wuchang fish, such as steaming, braising, netting, sliding, boiling and roasting, among which steamed wuchang fish, braising Wuchang fish and scallion-roasted Wuchang fish are the most famous. Steamed wuchang fish, as the first batch of 2 1 dishes, was selected into the standard list of Chu cuisine, and was also rated as "Top Ten Famous Cuisine in Hubei Province" by the Hubei Provincial Government, while Wuchang Fish with Onions was rated as "Top Ten Famous Cuisine in Chu Cuisine" by the Hubei Provincial Department of Commerce and "Top Ten Classic Cuisine in Hubei Province" by the China Cuisine Association.
2. Fried bacon with red cabbage moss
Fried bacon with red cabbage moss is a classic dish in Hubei, which belongs to hubei cuisine, and is also called fried bacon moss. The main raw materials are bacon, red cabbage moss, garlic sprouts and so on. Stir-fry until the aroma of pepper overflows, then add garlic seedlings and stir-fry until cooked. Red cabbage moss is a specialty of Wuhan, once known as "Golden Temple Jade Cuisine". People in Wuhan love to eat cabbage moss. Sauté ed bacon with cabbage moss is good, and sauté ed bacon with red cabbage moss is the most famous, widely known and famous everywhere. The characteristics of this dish are: the fresh vegetable moss is purple, and the taste is crisp and sweet. Cut a few thin slices of bacon and stir-fry the oil. Against the glittering and translucent bacon, this dish is bright in color and delicious. Roasted bacon with red cabbage moss was rated as "Top Ten Famous Cuisine in Hubei Province" by Hubei Provincial Government, "Top Ten Famous Cuisine in Chu Province" by Hubei Provincial Department of Commerce and "Top Ten Classic Chinese Cuisine in Hubei Province" by China Cuisine Association.
3. Braised squid
Braised catfish is a classic traditional dish in Wuhan, Hubei Province, which belongs to Hubei cuisine. Strict selection of materials, exquisite slaughter, fine cooking, golden color, tender meat and pure soup. Catfish is tender, delicious and fat, and has always been regarded as a treasure in dishes. In Wuhan, almost everyone knows the famous Hubei dish braised carp. The so-called "I don't know the taste of fish without eating carp" refers to braised carp. In 2005, the provincial government evaluated the top ten famous dishes of Hubei cuisine for the first time, among which braised squid, steamed wuchang fish and Hongshan Caitai fried bacon were among them, and this dish was also rated as Wuhan intangible cultural heritage. Braised squid, as the first batch of 2 1 dishes, was selected into the list of "Chu Cuisine Standards" and was also selected as "Top Ten Chu Cuisine" by Hubei Provincial Department of Commerce. Squid steamed with powder was rated as "Top Ten Classic Chinese Cuisine in Hubei" by China Cuisine Association, and it is also a classic dish in Hubei.
4. ribs lotus root soup
Ribs lotus root soup is one of the necessary dishes for Hubei people to receive distinguished guests. It is a classic soup dish in Hubei province and belongs to Hubei cuisine. It is made of lotus roots and meat bones produced in Hubei, and simmered with slow fire until the meat is rotten and boneless. This dish not only has the sweetness of lotus root, but also has the fragrance of ribs. Lotus root slices taste tender and glutinous, and the soup is fragrant and sweet. Ribs lotus root soup, as the first batch of 2 1 dishes, was selected into the standard list of Chu cuisine, and was also selected as "Top Ten Famous Cuisine of Chu Cuisine" by Hubei Provincial Department of Commerce and "Top Ten Classic Cuisine of Chinese Cuisine in Hubei" by China Cuisine Association.
5. Mianyang Three Certificates
Mianyang Sanzheng is one of the traditional famous dishes of the Han nationality in Mianyang, Hubei Province (now Xiantao City). It belongs to Hubei cuisine. It is a series of dishes with aquatic products, livestock and vegetables as the main raw materials, flour steaming as the main technology, steam steaming, button steaming and other steaming methods. There is even a saying among the people, "If you don't get on the steamer, you won't get on the seat." The so-called three steaming, including steamed livestock and poultry, steamed aquatic products, steamed vegetables, pay attention to the combination of meat and vegetables, balanced nutrition; Mashed rice flour is an indispensable ingredient of steamed rice, and the taste of rice is very delicious. This dish is tender and smooth, original, light and soft. As the first batch of 2 1 dishes, "Mianyang Sanzheng" was selected as the "Chu Cuisine Standard" list. It was also selected as "Top Ten Famous Cuisine of Chu Cuisine" by Hubei Provincial Department of Commerce and "Top Ten Classic Chinese Cuisine of Hubei" by China Cuisine Association.
6. Huangzhou Dongpo Meat
Dongpo pork is a famous traditional classic dish in China. Sichuan cuisine, Hubei cuisine and Zhejiang cuisine all have this dish, and the practices vary from place to place. Huangzhou Dongpo Meat is said to have been created by Su Shi, a writer in the Northern Song Dynasty, when he lived in Huangzhou. It is characterized by the integration of soup and meat, and the meat is crisp and rotten like tofu, which tastes fat but not greasy and has a unique flavor. In order to commemorate this great poet, later generations named it "Dongpo Meat", and added two ingredients, winter bamboo shoots and spinach, meaning "Dongpo", which is a famous specialty dish in Hubei. Dongpo pork in Huangzhou has been loved by people since ancient times because of its delicious and mellow taste, so it has become a famous dish in banquets in eastern Hubei. Huangzhou Dongpo Meat was selected as "Top Ten Famous Cuisine of Chu Cuisine" by Hubei Provincial Department of Commerce and "Top Ten Classic Cuisine of Chinese Cuisine in Hubei" by China Cuisine Association.
7. Jingsha turtle
Jingsha turtle is a traditional dish in Jingzhou, Hubei Province. It is carefully cooked with wild soft-shelled turtle in Dongting Lake as raw material. It is well-known in other places and is one of the special dishes in Hubei Province. Jingzhou turtle has a long history. At the end of the Warring States period, the banquet list in Chu Ci listed many fresh water dishes, among which Jingsha turtle had the most flavor. Jingzhou soft-shelled turtle is salty and mellow, smooth and tender. Wild Carassius auratus contains a variety of special longevity factors and active immune substances, which can enhance human immunity and is called a nourishing nutrition that can greatly supplement vitality. Jingzhou soft-shelled turtle is mainly braised. When eating, put it in a hot pot, with thousands of ingredients. It is delicious while eating. Jingsha soft-shelled turtle was selected as "Top Ten Famous Cuisine of Chu" by Hubei Provincial Department of Commerce and "Top Ten Classic Cuisine of Chinese Cuisine in Hubei" by China Cuisine Association.
8, Qianjiang braised prawns
Braised prawns in Qianjiang is a traditional dish in Qianjiang City, Hubei Province, which belongs to Hubei cuisine. It is mainly made of shrimp, onion, ginger and so on. Because the shrimp meat is fresh and tender, combined with the unique stewing method and secret packaging, the dish is attractive in color and delicious, attracting a large number of diners from all over the country to taste and becoming a classic dish in Hubei. Qianjiang braised prawns are made from Qianjiang lobster by the unique cooking method of Qianjiang. The prawns made in this way are bright and attractive in color, spicy and delicious. Qianjiang braised prawns were selected as "Top Ten Famous Cuisine of Chu" by Hubei Provincial Department of Commerce and "Top Ten Classic Cuisine of Chinese Cuisine in Hubei" by China Cuisine Association. MAIgoo cuisine I recommend other "Top Ten Famous Chu Cuisine" in Hubei: coral mandarin fish, fish cake in casserole, braised fish, lotus root ribs soup and so on.
9. Zhongxiang Panlong cuisine
Zhongxiang Panlong Cuisine, also known as Panlong Cuisine, is a famous dish of Zhongxiang, which has been listed in the cooking book of China, and is known as one of the "three wonders of Zhongxiang", and is a traditional famous dish in Zhongxiang City, Hubei Province. Panlongpan was born during the reign of Emperor Wudi of the Ming Dynasty, and was named after Jiajing's accession to the throne. It has a history of more than 500 years. Its main raw materials are eggs, pork, fish, onions, ginger and so on. The characteristics of dishes are bright color, fat but not greasy, tender meat and long fragrance. Panlong cuisine is also a famous banquet dish in Hubei province, and it is a traditional dish that people in Zhongxiang area can't live without on holidays, weddings and funerals. There must be a "dragon banquet" at every big banquet, and its eating method is constantly innovating in the inheritance: it can be steamed, fried, fried, distilled, and can be used as hot pot, noodles and soup. Panlong cuisine was rated as "Top Ten Classic Chinese Cuisine in Hubei" by China Cuisine Association, and its production skills were listed in "Hubei Intangible Cultural Heritage List". Panlong is suitable for eating all year round, but autumn and winter are the best.
10, original soup fish balls
Fish balls with original soup is a classic traditional dish in Hubei Province. You can eat a fish for two people. Fish heads are used to make soup, and fish bodies are made into fish balls. The soup cooked with fish head is original and delicious. According to legend, the production of fish sauce originated from Chu in the Spring and Autumn Period. The king of Chu had a beautiful concubine. She liked the smell of fish, but she was not good at smoothing her thorns. Every time she has a big fish feast, the fishbone will be swallowed, which is very painful. The chef chopped the fish, mixed some eggs, added some bean powder, poured some white wine to remove the fishy smell, and then made a cake. After several generations of chefs' improvement, the rectangular fish cake was changed into a round fish pot, which not only ensured the fresh and crisp taste of the dishes, but also made the dishes look smooth, round and full of joy. The original soup of fish balls was rated as "Top Ten Classic Chinese Cuisine in Hubei" by China Cuisine Association.
1 1, Huangpi Sanhe
Huangpi Sanxian, or "Huangpi Sanhe", is a traditional dish of Han nationality in huangpi district, Wuhan, Hubei. It belongs to Hubei cuisine and has a history of hundreds of years. There is a saying in Huangpi people that "three delicacies are indispensable, and they are not fresh, so they are not delicious", which is a traditional famous dish in Wuhan, Hubei. Different from the three delicacies in the north, Huangpi's three delicacies are fish balls, meatballs and patties. When the three dishes are cooked together, the fish tastes like meat, and the meat smells like fish, and it is full of color, flavor and taste. Three dishes and a bowl, two whites and one gold, decorated with day lilies and fungus, how can a fresh word come from! Huangpi Sanxian is also a famous banquet dish. You can definitely see this dish at the banquet of Huangpi people on holidays. It is an auspicious and festive finale. In 1950s and 1960s, Huangpi Sanxian gradually spread to the urban area of Wuhan, and gradually became the representative dish of Wuhan's annual flavor.
12, braised tile fish
Braised tile fish, also known as braised xylophone fish, is called "braised tile fish" because it looks like roof tiles. It is a traditional dish in Hubei Province, belonging to Hubei cuisine and one of the classic dishes in Tianmen, Hubei Province. This dish is made of herring as the main material. The sauce of fish pieces is bright, soft and tender, mellow and smooth, salty and delicious, slightly sweet and sour. According to legend, Tan Youxia, one of the founders of Jinling School, loves the sound of bamboo and silk, especially the Lingnan wood chip piano. One day, I suddenly found that the herring segment with the head and tail removed looked like a wood chip piano, so I ordered people to make patterns along the ribs and stew them with wine. Seeing delicious food, such as smelling the elegant charm of xylophone, is refreshing. This dish was later spread to the people and became a special dish in Hubei.
13, Mianyang Pearl Ball
Pearl ball, also called coconut shell ball, is a famous special dish in Mianyang, Hubei Province (now Xiantao City). With steamed meat and steamed white balls, it is also called "Mianyang Three Steams", ranking first in Mianyang Three Steams, and it is one of the classic traditional dishes in Hubei Province. Pearl meatballs have the characteristics of unique flavor, fragrance, fresh fragrance and delicious taste, and can be eaten directly or dipped in sauce. The production is simple, that is, the glutinous rice is washed, soaked in warm water, then taken out and filtered; Then, the minced meat, minced fish, diced water chestnuts and minced mushrooms are stirred with egg white, squeezed into meatballs, a layer of rice is rolled in glutinous rice, the surface is lightly pressed by hands, and a part of glutinous rice is pressed into the meat stuffing; Spread a layer of vegetable leaves before steaming, which is not easy to stick to the plate, and then steam. I recommend other famous dishes in Hubei for MaiGoo cuisine: Longfengpei, Yuanbao meat, striped eel, braised wild duck, steamed pork with Huangpi sugar, shark's fin with crab roe, three fresh bean skin, Yamato chicken and so on.
Tianmen jiuzheng 14
Tianmen steamed cuisine is a traditional dish of Han nationality in Tianmen Mountain, Hubei Province, which belongs to Hubei cuisine and is a classic banquet dish in Hubei Province. As the signature dish of Tianmen, Tianmen steamed cuisine has always been one of the representative varieties of Hubei cuisine with its rich historical and cultural accumulation, unique flavor and exquisite skills. Tianmen steamed vegetables gradually formed techniques including "Tianmen three steaming", "vegetarian three steaming", "meat three steaming", mixed steaming of meat and vegetables and "eight steaming". Among them, Tianmen Nine Steaming is powder steaming, steaming, cannon steaming, buckle steaming, package steaming, brewing steaming, pattern steaming, sealing steaming and dry steaming. The raw materials of Tianmen Jiu Steamed Banquet mainly adopt local high-quality ingredients in Tianmen, especially the meaning and taste of steamed food. It is a famous dish in Hubei Province, with historical allusions, tender and delicious, and is famous far and wide. Tianmen Jiuzheng was named "Top Ten Famous Chinese Cuisine Banquets in Hubei" by China Cuisine Association. MaiGoo recommended other famous banquets in Hubei: Wudang Taiji Banquet, Original Ecology Health Banquet, Yangtze River Pian Fish Banquet, Wuchang Yu Quan Banquet and Wei Chu Youcai Banquet.