<h1 class="main-title">
</h1>
1. Luotian Dabie Mountain hanging pot
Luotian Dabie Mountain Hanging Pot is a unique dining method left over from the special era when mountain people have lived in high mountains and dense forests for a long time, with inconvenient transportation and lack of materials. The main cooked chicken, sheep, cattle, dogs, wild boar meat, plus the mat pot dish shogun dish, golden needle vegetables, wild bamboo shoots, weeds, pearl vegetables, etc. are poured into the pot, and then served with oak tofu, red tofu, kimchi, etc. Family members or visitors sit around the fire, roasting fires, eating vegetables, talking, drinking, holding bowls in their left hand, chopsticks and wine glasses in their right hands, and even dry tobacco bags. Eating hanging pot in Luotian is suitable for all seasons, each with its own characteristics and a unique taste. Among them, the paradise village hanging pot has become one of the most popular delicacies in central China.
2. Luo Tian Heaven Bacon
Luotian Paradise Bacon is a specialty of Luotian County, Huanggang City, Hubei Province. The guests take the bacon off, burn the skin, wash it, and cut it into large pieces, at this time, the lean meat is red, the fat is transparent, and the aroma of bacon is emitted. Then put it in a fine corn flour, mix it with eggs and other condiments, knead it by hand until the meat is all glued to the corn flour, and then put it into the corn panel of the koshiki and steam it. The large pieces of bacon made in this way are fatty and not greasy, and very tasty.
3. Yingshan enema tofu
A famous dish with local sake under the rice flavor. It is made of water tofu, pig blood, ginger, green onion, five-spice powder, pork belly, and refined salt. The tofu and pig's blood and condiments are kneaded into a rice ball, then diced pork belly and stirred with it, poured into the scraped and dried pig intestine, sewn and dried or smoked. Slice, stir-fry or steam.
4. Pu Chun loach drill tofu
It is a local folk dish. Take the yellow live loach with the thickness of the little finger and raise it in clean water for a day or two, allowing it to spit out the internal organs of the abdomen. Heat the pot on the fire, add sesame oil, green onions, ginger and other condiments, put the fresh and tender tofu in pieces, then put the loach, and simmer slowly over low heat. The loach is heated and drilled into the tofu until it is mashed. When the loach does not move and the tofu is whirring, increase the heat, add the appropriate amount of lard, soy sauce, salt, white vinegar, five-spice powder, turn over and simmer for a while, when the pot is cooked, and the green onion is ready.
5. Macheng Meat Cake
Macheng meat cake is a traditional dish of Macheng. The fresh fish is peeled and skinned, the pork is deboned and peeled, all chopped into meat pulp, the bean flour, water, salt are put into the basin in proportion and stirred with the meat pulp, add ginger, green onion and other condiments, make a round or square, put into the steamer basket, steam for 15-20 minutes, cut into rectangular strips after the basket, plated on the table, can be cooked, can also be refrigerated, its taste is delicious and delicious.
6. Spring swallow skin eggs
Spring swallow skin egg was created in the early twentieth century, has a history of more than 100 years, and is known as the "first egg in eastern Hubei". It is known for its unique formula, great taste, rich nutrition, and reputation for thousands of households. The egg body is shaped like amber, elastic, crystal like a bead and translucent, the yolk is colorful like a rainbow, fragrant, not greasy, easy to digest.
7. Rice flour with puccum acid
Puchun acid rice flour has been refined by 15 processes such as cellar rice, cellar pulp (secondary fermentation), filter pulp, beating rice, baking rice, etc., crystal clear, sour and refreshing entrance, tendons feel full, the texture is flexible; boiled soup is not paste, dry stir-fry is not easy to break.
8. Honey lotus root
Honey lotus root, also known as "Dongpo lotus root", is a famous local dish. After washing, glutinous rice is poured into the hole, and rock sugar, money orange rice, lotus rice, peanut kernels, osmanthus flowers, etc. are steamed several times by fire. Its taste is sweet, soft and powdery, and the beads are delicate. According to legend, during Su Dongpo's stay in Huangzhou, this dish was often used to drink wine, so it was called "Dongpo Lotus Root".
9. Huangzhou roasted plum
Huangzhou roasted plum core is made of fatty meat, cooked buns, orange cakes, peanuts, raisins, rock sugar, osmanthus flowers, red and green silk, etc.; steamable, fried, roastable, sweet and delicious.
10. Huangzhou Dongpo meat
Huangzhou Dongpo meat, a traditional dish unique to Hubei, is well known to people, it was made by Su Shi himself and founded in Huangzhou. Because of its delicious and mellow taste, moxibustion population, it has been loved by people since ancient times, so it has become a famous dish in the feast feast in the eastern Hubei region. Today, all tourists who go to Huangzhou Chibi to see the scenery can go to the "Dongpo Restaurant" to taste this delicacy.