Hubei, bordered by Dongting Lake, is the land of fish and rice. The land of the two lakes belongs to the Chu land, and the origin of the food flavor is the same. However, after the evolution of history, Hubei cuisine pays attention to freshness, tenderness and lightness, while Hunan cuisine emphasizes salty, fragrant and spicy. Hubei cuisine has strong water town characteristics, aquatic products- oriented, fish vegetables-based, self-contained system. Among them, the steamed vegetables are novel in concept and exquisite in workmanship, which is incomparable to other dishes!
Today, Xiaobian sorted out ten big dishes in Hubei to entertain everyone, Bo Jun smiled. Or in no particular order!
Hubei fish cake
It is said that this dish evolved from the thornless fish meat dish of the Chu Wen King's era, and it is very laborious to make fish cakes, which is to make the fish into a pulp, beat it enough, and then wrap it in fine gauze or lotus leaves and steam it, even basket it on the table, the texture is soft, the hidden meat aroma is very delicious. When eating fish cakes, you also have to drizzle some vinegar to fish. There is a more delicate way to eat, which is to fry shredded meat, fungus and golden needles into a "hat" and cover the fish cake for the table, called "head dish". Take the meaning of step by step, high and cake homophonous.
Meat cake in Macheng, Hubei Province
Meat cake is similar to fish cake, the so-called "fish cake has meat in it, meat cake has fish in it". Macheng's famous feast is "Meat Cake Table", and ten of the dishes are headed by meat cake. The meat cake is placed at the bottom of the sweet potato fries, stacked on the flower bowl, in the shape of a pagoda, and poured with a "hat" fried by wood ear fungus and golden needles, with red, yellow, white, brown and multi-color, full of color and flavor, called "Macheng meat cake", famous.
Gangneung thousand pieces of meat
Jiangling was once the former capital of the Chu Kingdom, and the food is the most exquisite and representative, and a thousand pieces of meat are the representatives. This dish is made from pork belly, which is both fat and lean, boiled and fried, brown sugar colored, cut into thin slices, and steamed in a bowl. Because the slices of meat are as thin as paper, shaped like shuttles, and the number of slices is numerous, it is named, also known as "comb meat". During the reign of Emperor Muzong of Tang, Duan Wenchang returned to his hometown to his relatives, and when he feasted on his relatives and friends, the chef made many dishes, one of which was shaped like a hair comb, called "comb meat", which he ate and improved. Then a thousand pieces of meat were brought back to Chang'an for friends to taste, and everyone praised it, and it has been famous ever since.
Huangpi Triad
Huangpi is not far from Wuhan, and the local dishes should belong to the Hanyuan flavor, with intricate and exquisite production and beautiful shape. For example, the Huangling Sanhe dish is cooked with fish balls, meatballs, and meat cakes. The fish balls are minced from the fish and refined with egg whites, shallots, ginger juice and lard as seasonings. Meatballs are made of pork thigh meat, minced fish and seasonings, and then crispy and fried. The meat cake is made as above. After the three are cooked together, a dish is multi-flavored, not only the fish has a meat flavor, but also the meat is mixed with the fish aroma, which can be described as beautiful and beautiful.
Three steamings
Steamed vegetables are the characteristics of Hubei cuisine, of which Qiuyang is the most representative. The evaluation criteria for Hubei steamed dishes have four words: "thin, rolling, rotten, and light." "It means juicy, piping hot, melting in the mouth, original taste, can be described as a deep cooking of the three ambiguities." Qiuyang three steaming, that is, steamed blue fish, steamed pork, steamed vegetables, since ancient times, famous, especially in Wuhan, the nine provinces, there are "steamed vegetable king, the only number of Qiuyang, if you don't believe it, please come and taste" song. Nowadays, although Qiuyang has been renamed Xiantao, the name of this dish remains unchanged, which makes people think of the ancient humor.
Hubei Sanmaru
Hubei people are good at making all kinds of balls. This may be because Hubei Province is located in central China, looking at the southeast, southwest, and northwest, enough to look around. In any case, after a long period of exploration and accumulation, the folks and professional chefs in Hubei have indeed invented many methods of making balls, whether it is fish balls, meatballs, shrimp balls, pearl balls, lotus balls, tofu balls, mung bean balls, silver wire balls, etc., all kinds of complete; and one pill and one grid, hundred pills and hundred flavors. Among them, pearl balls, lotus balls, fish balls, and called Hubei three pills.
Stir-fried bacon with red cabbage moss
Although The Hongshan Mountains in Wuhan are not high, they produce a purple-red cabbage moss, the plants are large and tender, such as used to fry bacon and sausages, fragrant and delicious, doubly delicious, and it is the best vegetable moss in China. The classic way to eat Wuhan red cabbage moss is fried bacon, when it is served, I only see the purple red cabbage moss, embellished with dots of yellow flowers, soaked in bright bacon, accompanied by dark red bacon, the color is very attractive, and the flavor is of course extraordinary.
Steamed Wuchang fish
Wuchang fish and red cabbage moss are equally famous, and they are the two famous dishes of Jingchu. Wuchang fish head is small and tall, the face is flat and thick, the shape is like a diamond, the fat is rich and tender, and the taste is delicious and edible. The Qing Tongzhi edition of the "Jiangxia Zhi" once recorded: "Gain or lose any way to see the horse plugged in, roosting and eating Wuchang fish." "It proves that Wuchang fish is famous." We have also learned the famous phrase "only drink Changsha water, and eat Wuchang fish". As for the method of cooking Wuchang fish in western Hubei, there were three kinds of steaming, boiling and burning in ancient times. With the development of the times, the technology of cooking Wuchang fish has been improved and added, and the existing steaming, oil stewing, netting, slippery and other techniques are especially popular for steaming.
Braised catfish
One of the classic famous dishes in Hubei, "don't eat catfish, don't know the taste of fish". In Wuhan, almost everyone knows that the famous dish of braised catfish in Hubei is mentioned, and when the crab is fattened in autumn, it is the season to eat catfish. Catfish originally lived in the sea, at this time to the river, to Chongqing, Wuhan area after spawning, the meat became old and addictive, it sailed back to the sea, therefore, eat fine fish must be before it spawns. The earliest catfish chef in the old Daxing Garden was called Liu Kaibang, who originally operated a small shop called Liu Kaibang Catfish King on Zhongshan Road in Hankou, and the catfish alone could make a table of wine, not only steaming, frying, boiling, braising and scalding the catfish, but also grew up in the use of catfish offal to stew tofu, and the business was booming. Now braised catfish can still be eaten, and the whole catfish table has become a legend, and it is not clear whether any friends have seen it.
Orange clove fish balls from the Great China Restaurant
It is said that Chef Lu Yongliang of the Great China Restaurant was the first to make fish balls into the shape of orange petals, and stewed them with chicken soup and mushrooms and other ingredients, which are called orange clove fish balls, with good color, aroma, taste and shape. Fish balls are fish balls, which were first invented by Hubei people. Hubei is the land of fish and rice, and after thousands of years of evolution, many ways to eat fish have been created. The fish meat is made into fish balls, which is one of the most famous.
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The above is the small editor sorted out the Hubei ten big dishes, there are deficiencies, or please friends in the discussion area to point out, or what other big dishes have not been written, but also please actively discuss, thank you!