In addition to drinking Wuhan's choleg soup in Hubei, eating Qiuyang Three Steaming should be the right choice to follow.
Chuyang three steaming refers to a kind of dish practice in Xiantao City, Hubei Province (formerly Qiuyang County), which is a general term for a variety of steamed dishes steamed by cage drawers, because the ingredients mainly use meat, fish and vegetables, and at the same time, in the steaming method, it includes steaming (ingredients wrapped with rice noodles), steaming (ingredients do not add rice noodles, such as steamed Wuchang fish), cannon steaming (the ingredients are first fried in hot oil, and then wrapped in rice noodles on the cage drawer steaming) three kinds, so it is called "Qiuyang three steaming". In fact, in the Jianghan Plain on the Tianmen, Qianjiang, Jianli, Jiangling and other places like to do steamed vegetables, the reason for the word "Qiuyang" is really unknown, such as my hometown Hubei Tianmen steamed vegetables are also very good, but no one has ever called such steamed dishes "Tianmen steamed vegetables", it is estimated that there should be stories.
The Chuyang Sansheng Museum in Xiantao City is the first museum I have ever seen built specifically for local cuisine.
(Above) Rice noodle steamed meat should be the first card in the three steamings of Qiuyang.
(Above) Steamed rice dumplings are steamed with crushed rice noodles and steamed with diced bacon, dried diced seeds and other fillings, which is a must-have food for families in Xiantao City every year during the Lantern Festival.
(Above) Xiantao's fish is a little different from the practice in Wuhan, and it seems to have added a lot of starch in it.
I once drove more than 90 kilometers to Xiantao City, for no other reason than for this prestigious Chuyang Sansheng. At a hotel next to the Three Steaming Museum in Xiantao City, we ate the most authentic tamales, rice balls and fish dumplings, and when we returned to Wuhan due to the delicious taste, we also specially packed a steamed meat for the elderly at home. In fact, there are also many restaurants in Wuhan that do Chuyang Sansheng, but most of the methods are not very authentic, especially the taste of various types of steamed vegetables is far from the local practices in Xiantao City. There is an old FangYang San steamed dish in Qingshan District of Wuhan City that is quite famous, and the other day I went to taste it with a few friends, and the result did not disappoint us.
This small restaurant is located on a very remote road in Qingshan District, Wuhan City, the façade is not large and old, the restaurant seems to be open on the first floor of an old community, and there is no parking in front of the door. Walking into the restaurant and seeing only six or seven tables, the waiter greeted the guests with an authentic yang cavity, as if to prove the correctness of the restaurant's location. In order to appear that we are diners from my hometown, I also use the Qiuyang cavity to order with the waiter, and the boss lady who listens to me seems to have a bright eye, but she may be a little disappointed when she knows that I am an authentic Wuhan person instead of a Xiantao person, because letting Wuhan people taste the authentic Qiuyang three steamings made by wuhan people must feel different from letting the hometown people taste their own craftsmanship in a different place.
(Above) This small restaurant hidden in the old dormitory area is really good.
Considering that this restaurant uses small steamers for steaming dishes, we ordered rice noodle steamed meat, tamales beef, steamed taro, steamed radish shreds, tamales amaranth and cannon steamed eels, and also ordered a cold mixed skin egg, because I know that restaurants around the Jianghan Plain like to peel the skin eggs and cut them on the plate, and then pour the condiment juice, which tastes very good. Among these steamed dishes, I feel that the best thing to do is the rice flour steamed meat and steamed eel, wrapped in rice flour pork belly fat but not greasy with a special sauce aroma, eel pieces of meat smooth and tender and a little sour and spicy.
(Above) Smooth-tasting tamale amaranth.
(Above) Rice flour steamed radish shreds.
(Above) The famous dish of the Jianghan Plain, cannon steamed eel, is more complicated.
(Above) Small cage steamed fish steamed meat steamed vegetables.
The most surprising thing to me was the tamales, before I only knew that the amaranth was fried to eat, at most in the frying process to add a few garlic cloves to increase the fragrance, did not expect to mix with rice flour steamed out, in addition to the fragrance of amaranth also increased a little smooth, making it difficult to stop chopsticks after eating.
This restaurant consumption is not expensive, we have this meal per capita of about 50 yuan, the scene did not eat and also packed home to solve the dinner of the day, the key is that this small restaurant's Chuyang three steaming taste is indeed authentic, the degree of deliciousness is definitely not lost A few months ago I drove to Xiantao to eat the Three Steam, which shows that looking for delicious does not have to go a long way, finding the right restaurant is the key.