Hubei cuisine is one of the traditional cuisines in China. Famous chefs from all over Hubei follow the characteristics of E-cuisine in history and collect the essence of various schools in the north and south to form the characteristics of E-cuisine fish and steamed cuisine that melts Wuhan flavor, Jingyi flavor, Xiangyun flavor and southeast Hubei flavor in one furnace. Known for its freshwater fish cooking skills, based on "taste", it pays attention to freshness, tenderness, softness, smoothness and coolness, full of strong Jiangnan water town characteristics, self-contained system, listed as one of the top ten cuisines in the country, unique in the Hundred Gardens of Chinese Cooking.
<h1 class="pgc-h-decimal" data-index="01" > three steams</h1>
Qiuyang Sansheng (沔阳三蒸) is one of the traditional Han cuisines of Qiuyang (present-day Xiantao City) in Hubei Province, and belongs to the Hubei cuisine family. Qiuyang three steaming is aquatic products, livestock, vegetables as the main raw material, steaming as the main technique, steaming, steaming and other steaming techniques and with a series of dishes made of dishes, there is a folk proverb "three steaming nine buckle ten bowls, not on the steamer cage is not a table", steamed vegetables have become a unique dietary custom of Xiantao, with a wide range of mass base [1]. This dish is tender and sticky, original taste, light and soft. It is a pearl in Hubei cuisine and occupies an important place in China's famous cuisine.
The phrase "steamed vegetables can best ensure that nutrition is not lost" is now widely known, and the "three steamings of Yuanyang" have also been rejuvenated in the wave of "science to eat". Quite meat and vegetarian with balanced nutrition, steamed vegetables are wrapped in finely pounded rice noodles, the aroma of the dish with the fragrance of rice, the aftertaste is deep and long.
In 2010, the "Three Steaming techniques of Qiuyang and its steaming skills" have been listed as provincial intangible cultural heritage by the Hubei Provincial Government. In 2015, at the first Chuyang Three Steaming Cultural Festival, Xiantao was awarded the title of "Hometown of Three Steaming in Chuyang, China". On September 10, 2018, "Chinese Cuisine" was officially released in Henan Province, and "Chuyang Three Steaming" was rated as one of the top ten classic dishes in Hubei province of "Chinese Cuisine". On December 3, 2020, the Chu Cuisine Standard was officially released, and "Chuyang Three Steaming" was selected as the first batch of 21 dishes
Traditional practice
Cut the pork belly and green fish into thick slices of 5 cm square, dry the water with a cloth, add salt, soy sauce, red curd milk, ginger, rice wine, chicken essence and sugar, mix well together and marinate for 10 minutes. Then wash and cut vegetables (optional amaranth, taro, beans, pumpkin, radish, artemisia annua, lotus root, potatoes) and other washed and cut into pieces, and mixed with fish and meat with coarse rice flour, and steamed with rice in a bamboo dumpling.
raw material:
Pork belly, grass carp, japonica rice, green vegetables (according to the season, different tastes, free mix), salt, sauce, red curd milk, ginger, rice wine, chicken essence, sugar, cinnamon, cloves, star anise.
steps:
(1) Wash and dry the japonica rice, put it in a wok, sauté on a low heat for three minutes, when slightly yellow, add cinnamon, cloves, star anise, fry for another three minutes out of the pot, grind into roe-sized powder.
(2) Cut the pork belly and grass carp into thick slices of 5 cm square, dry the water with a cloth, add refined salt, soy sauce, red curd milk, ginger, rice wine, chicken essence and sugar, mix well together, and marinate for 10 minutes.
(3) Wash and cut the green vegetables (optional amaranth, taro, beans, pumpkin, radish, artemisia, lotus root, potatoes) and other washed and cut into pieces, or cut into pieces, and mixed with fish and meat with spiced rice noodles, and steamed with rice, the steaming utensils are small cedar barrels.
(4) The order of steaming is also very exquisite.
<h1 class="pgc-h-decimal" data-index="02" > Huangzhou Dongpo meat</h1>
Huangzhou Dongpo meat is a dish. On September 10, 2018, "Chinese Cuisine" was officially released in Henan Province, and "Huangzhou Dongpo Meat" was rated as one of the top ten classic dishes in Hubei province of "Chinese Cuisine".
Su Shi, also known as Su Dongpo, was a famous politician and writer during the Northern Song Dynasty of China. He is not only deeply accomplished in poetry, calligraphy and painting, but also has unique insights into medicine, archaeology, water conservancy and other aspects. He is also quite a scholar of diet and cooking, and can be said to be good at tasting, both eating and doing, and is a famous cooker and gourmet. There are many dishes named after its nickname Dongpo, and there are many anecdotes circulating, especially the legend of the famous dish "Dongpo meat". And with its extraordinary history, it is famous in ancient and modern times.
raw material
Huangzhou Dongpo meat was invented by Su Shi, so it was named Dongpo meat. Dongpo meat is made of pork belly as the main ingredient, and each kilogram of meat is cut into eight square pieces, first burned over high heat, and then simmered over low heat.
peculiarity
The color is red, the soup and meat are blended, the meat is crispy like tofu, and the entrance is not greasy or greasy.
Machining process
1． Wash the whole piece of pork belly in a hot pan to clear the remaining hairs.
2． After the pork belly is marinated in eight pieces of white juice, cut into one-inch long square pieces after coming out of the pot and set aside.
3． Add the cut meat to the rock sugar, the whole pork rib sauce marinade and a variety of small flavors, cook in the pot for 40 minutes, then cook for 40 minutes, then steam in a bowl for 15 minutes and then put it on the plate, and add the cooked broccoli on the side of the dish.
Process critical
Dongpo's "stew song" is the braised meat rule, slow fire, less water, when the fire is enough, he is beautiful.
Flavor characteristics
1. Su Shi, a Northern Song Dynasty writer and calligrapher, was demoted to the deputy envoy of the Huangzhou Regiment and called himself "Dongpo Resident". Because of his love of meat, he once played a stew song: "Huangzhou good pork, the price is as cheap as dung, the rich refuse to eat, the poor do not understand cooking." Slow fire, less water, when the fire is enough, he is beautiful. Get up every day to beat a bowl, and be full of your own junmo management." Dongpo's "stew song" is widely praised in the folk, and posterity will call the meat dishes cooked by this method "Dongpo meat".
2. This dish is cooked according to the traditional method of Huangzhou, the marinade is viscous, the color is red and bright, the meat is tender and not surimi, salty and sweet, and the aroma is pleasant.
<h1 class="pgc-h-decimal" data-index="03" > Zhongxiang panlong dish</h1>
Panlong cuisine, also known as panlong vegetables, roll cut, commonly known as chopped vegetables, known as one of the "Three Gems of Zhongxiang", one of the top ten classic dishes in Hubei. It has been included in the "Chinese Recipe", and its production techniques have been included in the "List of Intangible Cultural Heritage of Hubei Province".
Born in the ming wuzong period, named after the time of Jiajing's ascension to the throne, it has a history of about 500 years, its main raw materials are eggs, pork, fish, onions, ginger, etc., the characteristics of the dish are bright color, fat but not greasy, meat smooth and oily, long flavor. Panlong cuisine is a traditional dish that people in the Zhongxiang area cannot do without for the New Year's Festival, wedding and funeral, and there must be a "dragon seat" in all feasts; its eating method is also constantly innovated in the inheritance: it can be steamed, fried, fried, distilled, and can be made into hot pot, noodles, soup, etc.
Preparation method
Main raw materials
Ingredients: pork (lean) 500 g, fatty meat 250 g, grass carp 450 g.
Excipients: egg white 100 g, egg 150 g, starch (broad beans) 100 g.
Seasoning: 5 g ginger, 2 g monosodium glutamate, 15 g lard (refined), 5 g salt, 5 g spring onion.
Basic process
1. Chop the lean pork into mushrooms, put it in a bowl, add water and soak it for half an hour;
2. Drain the water after the minced meat has precipitated, add fine salt, starch, egg white, green onion, ginger, add water while stirring, and stir into a viscous meat paste;
3. Slaughter and purify the grass carp, take the clean meat and chop it into a mushroom, add refined salt and starch and stir it into a sticky shape;
4. Pound the eggs into a bowl, stir well, and spread into 3 egg skins;
5. Mix the fish and meat together and roll them into a round roll on the egg skin;
6. Roll the fish and meat in a basket, steam in a pot of boiling water for half an hour, take it out and let it cool;
7. Let cool and cut into 3 mm thick omelet slices;
8. Take a bowl and spread well with lard;
9. Place the egg roll slices in a bowl and steam over high heat for 15 minutes to remove the flip buttons and put them into the dish;
10. Heat a wok, add 50ml chicken broth, salt, monosodium glutamate, drizzle with 10g of cooked lard, pour on the egg roll, garnish and serve.
Precautions
1. Every time the meat is changed to precipitate, it needs to be soaked for half an hour and rinsed until it appears white.
2. When mixing the minced meat after soaking, it is necessary to add 1 egg white, 2.5 grams of refined salt, 150 grams of starch and water.
3. The egg skin should be spread into a skin with a diameter of 45 cm, and the egg roll should be rolled into a roll of 30 cm long, 4 cm wide and 5 cm in diameter, which should be rolled to be elastic, smooth and soft, and without powder.
4. When steaming in a bowl, the bowl should be greased, the coil should be formed, the fire should be large when entering the cage, the water should be boiling, and the cage should be full of gas.
5. In addition to steaming, this dish can also be fried, that is, the steamed egg bun meat roll is cut into two thick pieces and bowled, and mixed with an egg, 10 grams of starch, 50 grams of flour and an appropriate amount of water. When the frying appears golden brown, it is fished out, and each piece is placed in a circle with each other
<h1 class="pgc-h-decimal" data-index="04" > lotus root pork rib soup</h1>
Lotus root pork rib soup is a traditional dish, belonging to the E-cuisine family, the main ingredients are pork ribs, lotus root, salt and so on. It is a famous dish in Hubei in the province of a thousand lakes, the water town of Zeguo and the hometown of lotus root.
In Hubei, it is known as "no soup, no table", and the feast must be a pot of fresh and fragrant soup. Hubei people love to drink soup, but also very good at making soup, lotus root rib soup, crock pot chicken soup, fish ball soup are all good soups, hospitality on the choice. In particular, the "Lotus Root Rib Soup" made of Honghu Lotus Root, which is known as the "Treasure in the Water", is a very regional feature and condenses the essence of Jingchu food culture.
On September 10, 2018, "Chinese Cuisine" was officially released in Henan Province, and "Lotus Root Rib Soup" was rated as one of the top ten classic dishes in Hubei province of "Chinese Cuisine".
Production materials
Ingredients: pork ribs (large ribs) 500 g, lotus root 750 g
Seasoning: 10 g salt, 3 g pepper, 10 g green onion, 7 g ginger
Lotus root pork rib soup
Production process
1. Wash the pork ribs and chop them into 4 cm long pieces;
2, lotus root choose to wash clean, scrape off the skin, put on the board and beat it vigorously, cut into the same ribs in small pieces;
3: Pour an appropriate amount of boiling water into the pressure cooker, add pork ribs, lotus root, add green onion, ginger slices, fine salt, pepper, cover the pot;
4: Bring to a boil over high heat, then simmer for 30 minutes.
<h1 class="pgc-h-decimal" data-index="05" > Jingzhou fish cake</h1>
Fish cake, originated in the Chu region during the Spring and Autumn Period and the Warring States Period, in present-day Yichang to Jingzhou, Hubei Province, commonly known as Chuyi flower cake. It is a food made by processing and steaming surimi, eggs and pork as the main raw materials.
The entrance is fresh and tender, fragrant and delicious, nutritious, suitable for all ages, and is the top of the folk banquet.
Fish cake belongs to the surimi products. Surimi products are a kind of high-protein, low-fat, rational nutritional structure, safe and healthy type of deep-processed food made of a variety of marine surimi or freshwater surimi as raw materials, and its food types include fish cakes, crab sticks, fried flowers, surimi bread, fish meat ham, fish sausages and shrimp cakes. This product can be eaten directly, or as a raw material for platters, sushi, and hot pot, and is deeply loved by consumers at home and abroad.
<h1 class="pgc-h-decimal" data-index="06" > winter melon turtle skirt</h1>
Winter melon turtle skirt soup is a special traditional food of Hubei. It is a soup simmered with the skirt of turtle (also known as turtle, tuan fish, foot fish) and tender winter melon, the turtle skirt is soft and tender, the soup is pure, the winter melon is fragrant, and the original soup is original.
Ingredients: 300 g turtle, 1500 g winter melon
Seasoning: 50 grams of ginger, 100 grams of shallots, 15 grams of salt, 25 grams of white vinegar, 100 grams of lard (refined), 2 grams of monosodium glutamate, 5 grams of cooking wine
Ingredients for dishes
Craft: Steaming Taste: Clear fragrance
Ingredients: turtle (300 g) winter melon (1500 g)
Seasoning: Ginger (50 g) Shallots (100 g) Salt (15 g) White vinegar (25 g) Lard (refined) (100 g) Monosodium glutamate (2 g) Cooking wine (5 g)
Production process
Slaughter and wash the turtle, put it in a pot of boiling water and blanch it for 2 minutes, remove the black skin after fishing, remove the shell to remove the internal organs, remove the turtle skirt, and chop the turtle into 3 cm square pieces;
When the wok is placed on a high heat, when the cooked lard is boiled to 60% heat, the turtle is first put into the pot after the oil, decant the oil, sauté it, and then stir-fry the winter melon balls, add 150 ml of chicken broth, 5 grams of fine salt, move the pot to low heat for 15 minutes and then set aside;
Use the turtle skirt to pad the bottom of the bowl, and then stack the sautéed turtle meat, eggs, add ginger, chives, salt, cooking wine, white vinegar, chicken broth, steamed until the skirt is soft and sticky, and the meat is crispy and rotten;
After leaving the basket, take out the whole green onion and ginger, add MSG, buckle it in the soup bowl, and arrange the winter melon balls.
<h1 class="pgc-h-decimal" data-index="07" > qianjiang oil braised prawns</h1>
In May 2010, Qianjiang City, Hubei Province, was rated as "China's Crayfish Hometown". Since then, the saying that "Chinese crayfish look at Hubei, and Hubei crayfish look at Qianjiang" has not gone away. Qianjiang oil braised prawns is a Hubei dish originated in Hubei Qianjiang Jianghan Oilfield a small town called Wuqi City, in the Jianghan Plain fame, widely loved by diners! Every year in mid-June, Qianjiang holds a lobster festival and invites stars to Qianjiang to hold a party.

The most popular dish in the Jianghan Plain is the Qianjiang oil braised prawns, in recent years, the Qianjiang oil braised prawns have slowly gone to the whole country, and different brands of oil braised prawn shops around the country have sprung up like mushrooms. The local government also held the Five Consecutive China Hubei Qianjiang Lobster Festival, of which 22.823 billion yuan was signed in 2012.
The key to the preparation process of braised prawns in oil is the word "oil stewing", and the oil used to cook this dish takes about 7 to 82 per dish, and the simmering time is more than half an hour. The prawns made from such stewing are bright and attractive in color, spicy and delicious. From May to September every year, the business of braising prawns in Qianjiang oil is very prosperous. Diners from the surrounding area flock to the area, and locals take advantage of the location, often after a delicious meal at a restaurant, they have to pack it up and take it home to taste.
Qianjiang oil braised prawns are made from Qianjiang lobster and prepared in Qianjiang's unique "oil stew" cooking method. The prawns made in this way are bright and attractive in color, and the taste is spicy and delicious. Qianjiang oil braised prawns are generally consumed in the form of food stalls. On summer nights, after work, with family and friends in the lively taste Ofanjiang oil braised prawns, accompanied by beer, Qianjiang flavor snacks, delicious and delicious, happy and harmonious.
<h1 class="pgc-h-decimal" data-index="08" > sand turtle</h1>
Jingsha turtle is a traditional dish of Jingzhou, which is carefully prepared from wild turtles in Dongting Lake. Jingzhou turtle this dish has a long history, in the last years of the Warring States, the banquet list listed in the "Chu Ci Da Zhao" listed more fresh dishes, especially the Jingsha turtle is the most flavorful. Turtles have always been recognized as nourishing cool blood moisturizing products,
1 turtle (about 1000 grams), 200 grams of 1,000 pieces (i.e. thin tofu skin). Seasoning lard 200 g, Jingsha red oil sauce 50 g, Jingsha bean paste 50 g, ginger slices 5 g, monosodium glutamate 10 g, sugar 5 g, black pepper 5 g, cooking wine 10 g, clear soup 200 g.
method
1: Slaughter and wash the turtle and chop it into 3 cm square pieces, cut a thousand pieces into boiling water and fly [2] After half a minute of water, put it into the pot to base it.
2: Fly the turtle in boiling water for 1 minute, then put in 60% hot oil for 2 minutes.
3, wok on the heat into the lard to 60% heat, under the ginger slices, red oil sauce, watercress sauce, stir-fry the aroma, and then add turtle cooking cooking wine, add clear soup, black pepper and other spices on high heat and simmer for 15 minutes, add MSG, sugar into the pot, bring the heat to the table.
<h1 class="pgc-h-decimal" data-index="09" > steamed Wuchang fish</h1>
Steamed Wuchang fish is a traditional dish in Hubei Province. When making it, it usually uses fresh Wuchang fish as the main ingredient, accompanied by shiitake mushrooms, winter shoots, and seasoned with chicken broth, which is smooth and tender, and the fragrance is delicious.
Wuchang fish, also known as Tuantou bream, is named after the Liangzi Lake in Ezhou, with a small head, a flat back, a diamond-shaped shape, rich fat, and delicious meat. In the first year of eastern Wu Ganlu (265 AD), the last emperor Sun Hao wanted to move the capital from Jianye to Wuchang. Lu Kaishang, the zuo chancellor, was dissuaded and quoted the phrase "I'd rather drink Jianye water than eat Wuchang fish." As a result, Wuchang fish gradually became known. Since then, successive generations of literati have left many poems related to Wuchang fish. For example, the poem of Cen Shan in the Tang Dynasty: "Autumn comes to remember the Wuchang fish, and the dream soul is only in Baling Road." Su Shi's poem of the Song Dynasty: "The Yangtze River goes around the koko to know the beauty of the fish, and the good bamboo and the mountains feel the fragrance of bamboo shoots." ”
With the development of the times, the production technology of cooking Wuchang fish has been continuously improved and improved, from the traditional three kinds of steaming, boiling and burning, to steaming, oil stewing, meshing, slippery and other methods, especially steamed Wuchang fish is unique, characterized by smooth and tender taste, fragrant and delicious. Steamed Wuchang fish is highly demanding, and usually only tuantou bream is used. The shape of the fish is complete, the color is white and bright, and the crystal is jade; the fish body is decorated with red, white and black ingredients, which is elegant and gorgeous. The taste of fish is delicious, the soup is clear, the original taste, light and fresh, with ginger and sesame oil, the aroma is fragrant.
Preparation method
Ingredients: 1 fresh Wuchang fish, green onion, ginger, peeled pork belly, soy sauce, cooking wine, salt.
1. Fresh live Wuchang fish to scale and intestines, remove gills and wash them, and cut the knife on both sides.
2. Add salt, cooking wine, green onion and ginger, marinate for half an hour and set aside.
3. Spread the ginger slices, green onion and Wuchang fish on a large plate.
4. Stuff a few slices of peeled pork belly in the belly of the fish, and cover the back with a few more slices.
5. After steaming on high heat for 8-10 minutes, add soy sauce to taste. Sprinkle with white shredded green onions and shredded chili peppers to garnish.
<h1 class="pgc-h-decimal" data-index="10" >pipe eel</h1>
Pimp eel is a traditional dish in Jingzhou, Hubei Province, which belongs to E's cuisine and has a history of hundreds of years. The pimp eel is cut into long strips after removing the old bone, and when cooked, it is named after the leather strip. It is also shaped like a bamboo knot, also known as a bamboo eel. The preparation method is to fry the skin with two different temperatures of oil until the skin is crispy, and then hang the sweet and sour yellow juice, the color is golden, the outside is crispy and the inside is tender. Jingzhou Juzhen garden (demolished), Shashi Good Fair Road Restaurant (demolished), Hankou Yunhe Restaurant, Old Daxingyuan Restaurant and Lao Huibin Restaurant are all exquisite.
Ingredients: 450 g eel
Excipients: starch (broad beans) 50 g
Seasoning: 10 grams of shallots 5 grams of ginger 30 grams of white sugar 2 grams of salt 20 grams of soy sauce 60 grams of vegetable oil 15 grams of vinegar 10 grams of sugar garlic 3 grams of rice wine 15 grams of sesame oil each appropriate amount
Method of production
1. Slaughter the eels and cut them into 8 cm long and 2 cm wide strips into bowls;
2. Mix the fish with rice wine, fine salt and dry starch to hang the paste;
3. Put 100ml of soy sauce, vinegar, sugar, green onion, minced ginger, sugar garlic and pork broth into a bowl to form a marinade;
4. Put the wok on high heat, pour vegetable oil, when it is 70% hot, put the pasty eel strips down the pan, fry for about 3 minutes, and when the eel strips are unfolded, they are fished out;
5. When the oil in the pan is 70% hot, re-fry the eel strips, then fry the pot from the heat for 3 minutes, then move the heat to the high heat and fry for 1 minute until golden brown;
6. Pour the marinade into the wok and bring it to a boil over high heat, add the eel strips with wet starch, turn the pot upside down a few times, pour sesame oil and plate it.
Production points
1. This dish is cooked by frying method, before cooking, you need to choose 3 live fresh eels weighing more than 150 grams, cut them straight from the middle, remove the internal organs, remove the fish bones to take the net fish meat;
2. Fry the sizing fish in a frying pan for about 3 minutes, then stretch out naturally. However, when frying in the next pan, keep the fish strips flat, do not curl and stick;
3. When frying for the second time, first fry for 1 minute, then fry for 3 minutes, then move the fire to continue frying, each frying can be flexibly mastered according to the size of the fire, and the pan can leave the fire when frying;
4. When pouring the marinade, the action should be rapid;
5. Due to the frying process, 1500 grams of vegetable oil should be prepared.
Cooking skills
1, when making leather eels, remember to remove the fish bones in the process of cleaning, leaving only the net meat, this process can ask the fish stall to help deal with it;
2, when frying the eel section, pay attention to the oil temperature, the first time the eel section into the pot as far as possible to ensure that each eel section is flat and neat;
3, the eel used to make this dish can not be too small, each about 150 grams is better.