Honghu City, belonging to Jingzhou City, Hubei Province, is named after the largest lake in the territory - Honghu Lake, there are 102 large and small lakes in Honghu City, and Honghu Lake is an important wetland nature reserve in China, known as the "kidney of Hubei". Honghu Lake has rich tourism resources such as wetland ecology, red tourism, three-country culture, geothermal hot springs, and beautiful villages. Honghu Lantian Scenic Area is a national "AAAA" level tourist scenic spot, the original Qujiawan Agricultural Industrialization Economic Development Zone was approved by the provincial government to change its name to "Hubei Honghu Lake Eco-tourism Resort". Honghu Lake Tourism Zone (Qujiawan Town Ancient Street, Lantian Ecological Park, Yuexi Peninsula Hot Spring) won the title of "Lingxiu Hubei Top Ten Tourism Rookies". There are also many historical sites in the territory, such as the famous Three Kingdoms Wulin Ancient Battlefield and Huangpeng Mountain, the birthplace of Chen Youyi, the leader of the peasant uprising at the end of the Yuan Dynasty. The beauty of Honghu Lake is unforgettable, and the food of Honghu Lake is equally fascinating.
Honghu wild duck
Honghu folk are known as "nine geese and eighteen ducks, the best but the blue head and eight towers" proverb. The wild ducks of Honghu Lake, represented by "blue heads" and "eight towers", can be said to be treasures all over the body. Honghu wild duck is known for its large size, fat meat and fresh taste. Braised wild duck is preferably made from green-headed ducks. Cut the finished whole duck into 40 small pieces, fry the dried blood water in the pot, take it out of the other pot after defoliation, add ginger, garlic, soy sauce, salt, etc., simmer the duck meat with water until it is eight ripe, put the sugar and cook until it can be drawn, out of the pot, sprinkle with green onions and pepper. This dish is yellow and bright in color, finely cooked, pay attention to fire, the meat is fat and tender, crisp, fresh and sweet.
Honghu hairy crab
Honghu hairy crab, a specialty of Honghu City, Hubei Province, is a national geographical indication product of China. The shell of the Honghu hairy crab is blue clay color, smooth and shiny; the umbilicus is white and crystalline, like white jade, flawless and stained; the bristles on the appendages of the crab are long and golden yellow, according to the straight; the crab feet are golden, solid and powerful. Honghu hairy crab, crab meat is tight and not woody, fine and full, excellent taste, fresh and sweet and delicious. People who don't know how to eat crab can also eat crab meat to enjoy it!
Honghu crayfish
Honghu City is rich in water resources, good water quality, and unique conditions for crayfish farming. The crayfish of Honghu Lake are mainly raised in the lake pond, that is, "clear water shrimp", which is not only thin-skinned, tender and earthy, but also favored by many diners.
Honghu Bubble Lotus Belt
Honghu Lotus Belt, a specialty of Honghu City, Hubei Province, is a national geographical indication product of China. Lotus belt, alias lotus hairpin, lotus root, lotus tip, lotus slight, lotus seedling or lotus intestine, etc., is commonly produced in the Jianghan Plain area of Hubei Province, and is a common seasonal dish on the table in spring and summer. Because the water quality of Honghu Lake is excellent, the trace elements are rich, and the superior natural environment has bred the natural quality of the Honghu Lotus Belt, the local fishermen have vividly summarized it as five words "white, coarse, crisp, fragrant and sweet". That is, the form is coarse, the flesh is thick, the color is white, the taste is crisp, fragrant, sweet and odorless, and the nutrients are rich, rich in vitamins and minerals.
Honghu lotus root soup
Honghu Lotus Root, a specialty of Honghu City, Jingzhou City, Hubei Province, and a national geographical indication for agricultural products. Lotus methods are various, simmering soup, grinding powder, stir-frying, lotus pills, lotus clips, lotus cakes, lotus porridge, and in Hubei, the most popular is the rib lotus root soup, pink and soft Honghu lotus root, bite down the silk continuously, with a spoonful of meat mellow rib soup, flavor into the lotus, the taste is transparent.
Honghu Imperial Lotus Pill
As you can see from the name, this was once a royal meal, which was a secret of the court. Nowadays, it is a traditional famous dish in Hubei and a special dish often prepared for banquets. Lotus root, minced meat, eggs, and condiments are simple to say, but complex and delicate to make. The material must be fresh, the size must be uniform, the heat must be just right, and the balls must be round. In this way, it can be called superior, and the skin of the lotus ball is crunchy, salty and flavorful. The inside is smooth and salty and sweet, and if there is ungrided lotus root, then the taste and taste will be higher.
Honghu chicken cake
The predecessor of Honghu Chicken Cake was called Xindi Cake, which was specially made by Chen Youyi's wife in 1355 with Honghu water and eggs as raw materials, then called Huangluo Cake. At the end of the Ming Dynasty, it was renamed Xindi Cake. Honghu chicken cake production process is strict, the materials are exquisite, with fresh eggs, durian sugar, sesame oil and other raw materials plus eight traditional crafts to make the chicken cake into a beautiful work of art. Honghu chicken cake pays attention to the color, the shape of the finished product is fan-shaped or plum-shaped, when the cake comes out of the basket, the aroma is swirling, very appetizing.
Honghu rice dumplings
Legend has it that the Honghu "Rice Dumplings" originated in the last year of the Yuan Dynasty, when the fisherman Chen Youyu unveiled the pole uprising, and Mrs. Pan used this to reward soldiers and pass them on to future generations. The preparation method is to knead the rice noodles into a ball, fill it with vegetable filling, steam it and eat it, which has a unique flavor. People take the meaning of reunion and call it "dumplings" as a reunion dinner on the fifteenth day of the first month of each year. The filling of Honghu rice dumplings is mostly bacon, mixed with lotus root, radish, cabbage, dried incense, vermicelli, garlic seedlings, etc., first cut the filling and fry it before wrapping.
Honghu Lake slippery
Also known as rice dumplings, because they have been sold in pairs, some are called pairs. It is a very distinctive Honghu special snack, a kind of small cake made of rice with rice as the main ingredient, fermented after grinding rice, and slowly baked in a pan over a low heat. The freshly cooked rice dumplings are golden brown and crispy, the inner meat is white and soft, and it is sticky and sweet to eat, which is very delicious.
Chili kang mung bean fish
"Mung bean fish", this fish only grows in our Honghu area, and cannot be seen in other places. This fish is very small and similar in color to mung beans, so it is called "mung bean fish". Mung bean fish often contain roe in their stomachs, which are rich in nutrients. This fish is a wild fish and has not been farmed so far, so the production is relatively rare. The dish of chili kang mung bean fish has a crisp taste, super wine, special rice, is a home-cooked wine banquet are very suitable specialties!