Wuhan Evening News on January 4 (reporter Huang Lijuan correspondent Zhang Bin) Wuchang fish mixed with fritters to eat, Wuhan "intangible cultural heritage dishes" to create a new way of eating internet celebrities, for the citizens of the New Year dinner table to add a strong Chinese flavor. On January 3rd, Wuhan Sunny Day Restaurant Jiefang Park Road Store joined hands with non-hereditary people to launch a variety of Wuchang fish intangible cultural heritage dishes, which attracted many diners to smell the fragrance.
Wuchang fish mixed with fritters to create a new way of eating internet celebrities.
In 2013, "Wuchang Fish Making Technique" was selected into the List of Intangible Cultural Heritage of Hubei Province. The reporter learned that since the beginning of this year, more than 20 hotels in the province under YanyangTian have sold more than 300,000 Wuchang fish dishes annually, which is also the chu cuisine with the highest order rate of the hotel.
Wuchang fish is mostly cooked with steaming and braised pork. In recent years, Sunny Day has been committed to the inheritance of Wuchang fish skills and dish innovation, and has introduced a variety of new ways to eat Wuchang fish, so that traditional delicacies have a "national tide model". The "Wuchang fish mixed with fritters" eating method launched this time selects the ecological Wuchang fish with thick flesh, changes the whole fish to 16 pieces, without adding any other additives and sauces, is cooked with pure wild crucian carp soup, and then eats with fritters dipped in thick fish soup to give the tip of the tongue a different experience. Miss Wang, a diner who tasted on the spot, said that as an old Wuhan, the first time to taste this new collocation, "the fish melts in the mouth, the soup is rich and mixed with fritters is a new taste, this kind of net red new dish is quite that thing."
The Spring Festival is approaching, and the demand for Chinese New Year's Eve meals is higher for citizens. The reporter saw in the New Year dinner menu on a sunny day that the crispy Wuchang fish and the yellow braised dumplings listed in the municipal intangible cultural heritage are both heavy dishes for the New Year meal. Industry insiders believe that local catering enterprises in Hubei should not only display traditional New Year flavors on the menu of Chinese New Year's Eve meals, but also compete for creativity. For example, the new eating method of "Wuchang fish mixed with fritters" links traditional cuisine with different combinations and tastes, and brings young citizens multiple understandings of "Chinese taste" with a dish.
"Intangible cultural heritage dish" yellow stewed dumplings are also a heavyweight dish for Chinese New Year meals. Photo by correspondent Zhang Bin
Edit: Fei Yinmei