The Chinese nation is a hard-working and intelligent nation, and the famous Chinese dishes created such as Beijing, Sichuan, Lu, Guangdong, Hunan, Fujian, Anhui, Suzhou and other cuisines have their own characteristics and are well-known in the world. The Jianghan Plain, which is located in the central region, has many rivers, fertile land, rich products, and many catchy delicacies:
One > three steamings
It should be the most distinctive traditional dish in the Jianghan Plain, originating from the original Chuyang County (now renamed Xiantao City, my God, too vulgar!) ), generally refers to steamed meat, steamed fish, steamed vegetables. The ingredients for the three steamings are pork belly with skin, large blue fish and vegetables (including fresh leafy vegetables, pumpkins, potatoes, radishes, lotus root, taro, sweet potatoes, etc.) washed and cut into pieces), mixed with rice noodles, and then steamed together with rice in a special wooden or bamboo steamer. Freshly basketed steamed vegetables must be sprinkled with vinegar immediately. The steamed meat is delicious but not fatty, the fish is tender without fishy taste, and the vegetables are fresh and soft and refreshing.
Generally in the Qiuyang area, new year festivals, weddings and funerals and other banquets, the three steaming of Qiuyang is indispensable, "three steaming, nine buckles and ten bowls, not on the steamer cage is not a table". Each table has at least ten bowls of dishes (there are also local sayings to go to the feast to eat ten bowls), and do not repeat. The three steamings of Qiuyang are not only well-known in the Jianghan Plain, but also famous throughout the country.
2. > Wuchang fish
"Only to drink Changsha water, but also eat Wuchang fish", the poetry of the great man made Wuchang fish dish famous!
Strictly speaking, Wuchang fish is originally a specialty of Wuhan area, authentic Wuchang fish is taken from Liangzi Lake in Ezhou, Hubei Province, is an excellent freshwater fish in the central region, Wuchang fish is tender and fat, the taste is lubricated, is an indispensable dish for major hotels and folk.
3. > Fish ginseng balls
Fish ginseng balls, also called fish sour balls, are also a big dish in Hubei cuisine, with exquisite materials and a complicated production process. Balls are generally made of fresh fish, to stab the meat mashed, mixed with eggs, starch and other ingredients, kneaded into white balls of equal size, cooked in the clear soup, mixed with sour vinegar seasoning by hot soup, excellent taste, unique flavor, generally eat balls, and drink the soup. This is also a must-have dish at the banquet in the Jianghan Plain.
4> Stir-fried bacon with red cabbage moss
Hubei region because of the rich products, every year every household will be a large number of fish, meat marinated, in preparation for the Spring Festival Wax Moon to eat, so called bacon, bacon; and red cabbage moss is a unique seasonal vegetable in Hubei region, thick and crisp stem, dark and fat leaves, eat crisp and tender, plus bacon stir-fried together, is also a good dish.
5. > Pork rib lotus root soup
There is a famous line in the local Tianyuan flower drum drama: "Pork rib soup, the more simmered the more fragrant", referring to the rib lotus root soup.
Guangdong people love soup, Hubei people also love soup, there is a saying that "no soup is not a table". The lotus root in Hubei is famous throughout the country, especially the porous lotus root produced in Honghu Lake, which instantly becomes pink and fragrant in the soup when simmered. Therefore, Hubei people like to make pork rib lotus root soup, which is a must-have dish when entertaining guests in the Jianghan Plain.
6> Braised wild duck
There are many species of ducks, and wild ducks grow mainly in lake areas. Braised wild duck is a delicious dish made from wild duck from the Honghu lake region, fried and then cooked. Honghu free-range wild duck is large, fatty and fresh, which is a famous duck species in China, which is fat and tender and crispy to eat, fresh and sweet and refreshing.
When I was a child living in the Jianghan Plain, the above are all the delicacies in memory, although I don't pay too much attention to the appearance of the dish, but there is no spicy Sichuan cuisine, nor is there any greasy Hunan cuisine, try to maintain the original juice taste of the dish, the flavor is authentic, and it is also a major feature.
Welcome fellow villagers from the Jianghan Plain to correct and supplement!