The 10 most famous dishes in Hubei are all big dishes, and each dish is the favorite of Hubei people
Hubei Province, referred to as "E", the provincial capital Wuhan, is one of the provinces with the highest concentration of freshwater lakes in the country, known as the "Province of a Thousand Lakes". There are many aquatic products in lakes, so most of Hubei cuisine is based on aquatic products, and fish dishes are mainly.
Hubei cuisine, also known as Ecai cuisine, or Chu cuisine, is one of the traditional cuisines in China. Hubei cuisine pays attention to the natural color, rich dishes, good at steaming, simmering, frying, burning and other cooking methods, with seven characteristics of rolling, rotten, fresh, mellow, fragrant, tender and full. Before going to Wuhan on business, I stayed in Wuhan for more than ten days, and I ate all kinds of food in Wuhan after work. Today Skinny Monkey will share with you the top ten famous dishes in Hubei and see which ones you have eaten?
<h1 class="pgc-h-arrow-right" data-track="51" > one: three steamings</h1>
Qiuyang Sansheng is one of the traditional famous dishes in Xiantao City (formerly known as Qiuyang City) in Hubei Province. The traditional three steaming of Yuanyang is made by washing and cutting or cutting pork belly, green fish and vegetables (amaranth, beans, pumpkin, artemisia, potatoes), etc., mixed with rice noodles, and then steamed together with rice.
In Hubei cuisine, the three steamings are considered a pearl, an indispensable dish in various banquets, and there is a proverb in many places in Hubei that "three steaming, nine buckles and ten bowls, and no steamer cage is not a table". Therefore, this dish can be said to be a household name for Hubei people.
<h1 class="pgc-h-arrow-right" data-track="84" > two: steamed Wuchang fish</h1>
Wuchang fish is a special aquatic product of Liangzi Lake in Ezhou, Hubei Province, and is a unique excellent freshwater fish in China, with the characteristics of high head, fat and tender meat. The steamed Wuchang fish is even more tender, and Chairman Mao once wrote in a poem that "only drink Changsha water, and eat Wuchang fish", which also makes this dish more and more famous.
<h1 class="pgc-h-arrow-right" data-track="85" > three: sea cucumber rounds</h1>
Sea cucumber dumplings are a big dish in Hubei cuisine, using a lot of ingredients and making a complicated process. The dumplings are made of pork belly, green fish, eggs and other ingredients, and then the bottom is covered with round seeds and covered with sea cucumbers, which are delicious and tender.
<h1 class="pgc-h-arrow-right" data-track="86" >4: Jingsha turtle</h1>
Jingsha turtle is a traditional dish in Jingzhou, Hubei Province, which is made by using wild turtles from Dongting Lake as the main ingredient, stir-fried and then simmered. Turtles are rich in protein, and the simmered turtles are not only delicious meat, but also the soup is particularly thick and fresh.
<h1 class="pgc-h-arrow-right" data-track="87" > five: stir-fried bacon with red cabbage moss</h1>
Red cabbage moss is a specialty of the Wuhan area of Hubei Province, which was formerly a famous vegetable in Hubei to pay tribute to the imperial palace, and was named "Golden Temple Jade Dish". The red cabbage moss is crisp and tender to eat, and it is fried with bacon, which is both delicious and delicious.
<h1 class="pgc-h-arrow-right" data-track="88" >6: Pork rib root soup</h1>
Hubei people love to drink soup, and there is a saying that "no soup is not a table". In addition, Hubei's lotus root is famous throughout the country, so Hubei people like to make rib root soup, which is a must-have dish for Hubei people when entertaining guests.
<h1 class="pgc-h-arrow-right" data-track="89" >7: Dragon dish</h1>
Panlong cuisine is not only a famous dish in Hubei, but also a famous dish in China, which has a history of 500 to 600 years. This dish is an indispensable traditional dish on the table during the New Year's Festival, weddings and funerals in Zhongxiang City.
<h1 class="pgc-h-arrow-right" data-track="90" >8: Braised wild duck</h1>
Braised wild duck is a delicious dish made from wild duck from the Honghu area of Hubei Province, fried and then cooked. The wild duck of Honghu Lake 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.
<h1 class="pgc-h-arrow-right" data-track="91" > nine: three panels</h1>
Three-set plate is a traditional dish in Xiangyang City, Hubei Province, which is made of three ingredients: pork liver, pork ribs and pig brain, and then fried and then cooked. This dish is only ordered in Xiangyang when entertaining distinguished guests, but many foreigners are not accustomed to eating it, because many people do not like to eat pork liver and pig brain.
<h1 class="pgc-h-arrow-right" data-track="92" >0: Dongpo meat</h1>
Dongpo meat is also called braised pork, many people think that Dongpo meat is Zhejiang cuisine, in fact, this dish was created when the Northern Song Dynasty poet Su Dongpo was degraded to Huangzhou, Hubei Province. It was only at that time that Dongpo meat was not yet famous, and later after Su Shi arrived in Hangzhou, the fame of this dish spread. Dongpo meat looks like agate, fat but not greasy to eat, and is the favorite of many foodies.
Hubei cuisine is actually divided into several genres, and the characteristics of different genres are different, so they will not be introduced here. The above are the ten most famous dishes in Hubei and the top ten representative dishes of Chu cuisine. What other famous Hubei dishes do you know? Which dish do you prefer to eat? Welcome to share and communicate together.