Bagua soup: It is a traditional dish in Huangpi District, Wuhan. Originating from the Southern Dynasty when Emperor Wu of Liang was training troops in Huangpi, he once wrote a poem praising: Bagua Tang Xiang drifted for ten miles, and the three armies of warriors fought in all directions. Because the turtle's back shell resembles an ancient Bagua diagram, people also call it Bagua, and the soup made of turtle meat is called Bagua soup.
This dish was already well-known at home and abroad at the end of the Qing Dynasty, and at this time, turtles were also used to replace turtles in soup. Many foreign guests and domestic tourists who come to China to Wuhan always taste this dish, they regard it as a "longevity dish", after eating it, they will always maintain their youth and live for a hundred years.
Huangpi sugar steamed meat: Also known as Dongpo sugar steamed meat, it is one of the famous traditional cuisines in Hubei and enjoys a high reputation inside and outside the province. Su Dongpo praised: "Salty officials and guests disdain to go, sweet pig can be called fresh." ”
The people of Huangpi District of Wuhan City pay attention to "sugar steaming", every New Year's Festival festive drinking banquet, to make a mellow red, symbolizing sweet and happy, symbolizing sweet and happy, festive and auspicious cuisine, it is sugar steamed meat, it is used as a hospitality dish.
Dried scallops of oil-cooked silver fish: Hubei cuisine, Hubei cuisine. The silver fish is crystal clear and delicious, the dried scallops are crisp and tender, and the collection of haihe is fresh in one dish, with a unique flavor.
Winter melon turtle skirt soup: is a special traditional food of Hubei. It is a soup simmered with the skirt of turtle (also known as turtle, tuan fish, foot fish) and tender winter melon, the turtle skirt is soft and tender, the soup is pure, the winter melon is fragrant, and the original soup is original.
Three-plated: It is a traditional famous dish in Xiangyang City, Hubei Province. When making pork liver, pork ribs, and pork brain as ingredients, it concentrates on three dishes: fried purple mustard, fried pork ribs, and fried brain soaked. The three dishes each have one color, each offering a taste, one dish and three eats, hence the name.
Double yellow fish fillet: is a traditional famous dish in Wuhan, because the gui fish fillet hangs whole egg paste, and the two sides are yellow after the oil is taken, so it is called "double yellow fish fillet". The fillets are yellow and bright, tender and soft, the soup is thick and thick, salty and sweet, and refreshing.
Qianjiang oil braised prawns: In May 2010, Qianjiang City, Hubei Province, was rated as "China's Crayfish Hometown". Since then, the saying that "Chinese crayfish look at Hubei, and Hubei crayfish look at Qianjiang" has not gone away.
Qianjiang oil braised prawns is a Hubei dish originated in Hubei Qianjiang Jianghan Oilfield a small town called Wuqi City, in the Jianghan Plain fame, widely loved by diners! Every year in mid-June, Qianjiang holds a lobster festival and invites stars to Qianjiang to hold a party.
Crab yellow shark fin: it is a traditional dish with specialties in Hubei, Nanjing and other places. Dried tofu is the main ingredient, and the cooking technique is mainly grilled, and the taste is salty and umami. The dish is characterized by crisp and tender shark fins, crab yellow crab meat oil and sticky sticky, soup thick and fresh. Autumn is fresh, and it is a must for high-end banquets.
This product is made of vegetarian meat, which can be made in all seasons, with a yellowish red color and a salty taste, which is the best product.
Babao sea cucumber: is a traditional famous dish in Yichang City, Hubei Province. "Eight treasures" are ham, hoof tendons, chicken, winter shoots, dried shrimp, shiitake mushrooms, lotus seeds and water chestnuts; the taste is salty and umami, the color of the dishes is beautiful, the sea cucumber is soft and smooth, and the eight treasures are fresh.
Gold and silver egg dumplings: is an egg and pork (lean) as the main ingredients made of a dish, yellow and white, light and elegant color, egg yolk dumplings soft and loose, good color and delicious taste.
Fin fish: Is a traditional dish with a strong local atmosphere of Hubei, belonging to the E-cuisine system. It is made by marinating and drying fish as the main ingredient. In the southeastern Hubei region, people eat "fin fish" is already a hobby.
The taste of rice dumpling fish is salty and spicy, the aroma is fragrant, and there is a saying that "smell is smelly, eat is fragrant". Rice can be increased, wine can be converted into flavors, in the southeast of Hubei people eat "rice fish" is already a hobby.
Yuanbao Meat: It is a dish. It is made by roasting eggs and pork belly. When Hubei people celebrate the Spring Festival, the whole family, old and young, gather together, and at the family banquet of the New Year dinner on the evening of the 30th day of the lunar month, everyone likes to eat this dish to show that in the new year, the source of wealth is luxuriant, rich and auspicious, and everything is good.
Leather eel: is a traditional dish in Jingzhou, Hubei Province, which belongs to E's cuisine and has a history of hundreds of years. Eels are delicious and have medicinal properties. The "Famous Doctors' Catalogue" says that it has the effect of tonifying the five internal organs and healing weakness.
The pimp eel is cut into long strips after removing the old bone, and when cooked, it is named after the leather strip. It is also shaped like a bamboo knot, also known as a bamboo eel. The preparation method is to fry the skin with two different temperatures of oil until the skin is crispy, and then hang the sweet and sour yellow juice, the color is golden, the outside is crispy and the inside is tender.
Jingzhou fish cake: also known as lily cake, commonly known as Jingzhou flower cake, "head" dish. It is one of the traditional famous dishes in Jingzhou City, Hubei Province, and as one of the eight famous dishes of Jingzhou, its history has a long history, and it is said that it was created by the children of Emperor Shun.s concubine Ying.
Fish meat cake is therefore widely spread in the Jingchu area, the Spring and Autumn Warring States began to become the first dish of the Chu court, until the Qing Dynasty, it is still a court dish, it is said that Qianlong tasted the Jingzhou flower cake and blurted out: eating fish does not see fish, but people lily cake. Lily cake got its name from this.
Tiger skin hoof: One of the specialties of the Chinese cuisine of Hubei cuisine. Pork knuckle is the main ingredient when making. Tiger skin hooves are brownish red in color, juicy and mellow in taste, and are rich in taste, fat and not greasy.
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