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01
Chu cuisine selection
Steamed Wuchang fish
Authentic Wuchang fish is produced in Liangzi Lake, Ezhou, with a small head, a thick face, rich fat, delicious meat, fragrant soup and rich nutrition, which can be called a rare delicacy among freshwater fish. Steamed Wuchang fish is not only a famous dish of many restaurants and restaurants, but also a home-cooked dish in the homes of many ordinary people. The method is easy to learn: clean up the fish, put a flower knife on both sides, add green onion knots, ginger slices, salt, rice wine, clear soup or other ingredients according to personal preference, steam it for about 10 minutes, pick out the green onion and ginger and eat.
02
Braised catfish
The scientific name of catfish is long-snouted catfish, commonly known as "Jiang Tuan", "Bai Ji", "Fat Head Fish", "Bass Fish". The meat is tender and less prickly. Catfish produced in Jinkou, Jiangxia District, Wuhan is preferred. Its flesh has few spines, the flesh is tight and elastic, and the gelatinous fish tastes a bit braised meat. In 1955, at the National Food Exhibition of the Ministry of Commerce, Cao Yuting, the chef of the Old Daxingyuan Restaurant, made four braised catfish skills. Sun Changbi, the fourth generation of catfish king, once used this dish to shine in foreign affairs activities, so that foreigners also fell in love with Chu cuisine.
03
Jingsha fish cake
This dish has a long history and is often seen at court banquets and at the people's dinner tables. In the Jingzhou area, people's banquets have formed a situation of "no cakes, no seats". Fish cake crystal white, soft and tender, tender and fragrant, tough, folding in half. On the basis of inheriting the traditional cooking method, fish cake has been continuously studied and improved by the chef to produce fish cake dishes with different flavors.
04
Thorn sand wealth fish
Eating fish in Hubei, I have to mention that the Jingsha Cai fish in the Jingzhou area, the main raw material of Jingsha Cai Fish is black fish, also known as flower fish, spotted fish, etc., the name of cai fish is the most popular, take its Wishing you prosperity blessing meaning. Cai fish has a high meat yield, thick white flesh, less thorns, fresh taste, usually used to make fish fillets, with white tofu on the bottom, with the top local watercress sauce micro-fire made, the taste is mellow and not greasy, the aftertaste is mellow.
05
Pimp eel
Leather eel is a traditional dish in Jingzhou, Hubei Province, and has a history of hundreds of years. Shaped like a crumpled snake strip, this dish is fried in two different temperatures until the skin is crispy, and then hung with sweet and sour yellow juice, the color is golden, the outside is crispy and the inside is tender.
06
Chicken mushroom pen holder fish maw
This precious famous dish in Hubei, the most rare is its raw material - stone head pen holder fish belly, some people lamented that "this thing is unique to the stone head, the world is the only one." It is said that the fish in Shishou City grow particularly fat, more than one meter long, weigh up to seven or eight pounds to more than twenty kilograms, tender in quality, delicious taste, fish maw fat and thick, unique and special, the shape is very similar to the Beacon Mountain on the Yangtze River in Shishou, the maw has a red beacon mountain pattern, the pen frame fish belly is named.
07
Pork rib root soup
Hubei people love to drink soup, and there is a saying that "no soup is not a table". Hubei is rich in lotus roots, pink and white, and is famous throughout the country. Hubei people like to take lotus and meat bones simmered soup, simmer until the meat is rotten and boneless, lotus blocks eat the taste of powder glutinous, the most absolute soup to drink a bite, fragrant and sweet, can't help but sigh that the combination of lotus and meat is simply a perfect match in the world! Rib lotus soup is also one of the essential dishes for receiving distinguished guests in Hubei, with delicious flavor, rich nutrition, and the effect of replenishing qi and calcium.
08
Fried lotus balls
The golden "fried lotus balls" are caramelized and mouth-watering, and can be served as a dish or as a snack on weekdays, making it a very nutritious vegetarian snack. During the New Year's Festival, this dish is an indispensable delicacy on the Table of the Jingchu People's New Year's Festival, which means red fire and reunion.
09
Lotus clip
Lotus clip is also known as lotus clip, derived from the name of the lotus is the harmonic sound of "even", even is a pair of pairs, the clip is a kind of "youzi", meaning auspicious. As a must-have home-cooked dish for large and small restaurants, the deep-fried lotus pot is golden in color, salty and moderately oily but not greasy, crispy and delicious.
10
Sour and spicy lotus strips
This is one of the most characteristic dishes in the land of fish and rice. The lotus belt, also known as the chicken head tube, is actually the root that has not yet formed, that is, the most tender lotus. The preparation method is: fresh lotus strip washed and cut into inches, soaked in water to avoid discoloration. If the lotus ribbon is old or not too fresh, it needs to be peeled. Red pepper shredded and set aside. Heat the oil, add shredded ginger, dried red peppers and simmer over low heat until fragrant. Pour in the drained lotus strip and the shredded red pepper, stir-fry quickly until it is broken, add white vinegar, salt and stir-fry evenly.
11
Red diamond meat slices
Rhombus is rich in protein, unsaturated fatty acids and a variety of vitamins and trace elements, which have the effect of detoxification and detoxification. This dish is made from Jia Ling and pork slices, which are dressed and sizing, light yellow, soft and tender. The red diamond flakes are crispy and crisp, and eaten in midsummer, light and delicious.
12
Tamales
In the past, this "hard dish" would only appear on the people's dinner table on a particularly important day. Nowadays, tamales have long become a common home-cooked dish, it is based on pork belly as the main ingredient, fat and thin, red and white, tender and not surimi; rice flour is oily, rice is pleasant, people can't help but salivate.
13
Soda meat
One of the traditional famous dishes in Hubei, the soda here does not refer to the carbonated sweet drinks that are often drunk, but the soda produced by the heat distillation of the water in the steamer. Soda meat is a common variety in traditional dishes, the most suitable for steaming and eating, the taste is refreshing and delicious, the taste is tender and smooth, for people with poor digestion or poor appetite is still an appetizer tonic dish.
14
Pearl balls
Pearl balls, also known as ziyi balls, are local snacks originating from Xiantao City, Hubei Province. Its flavor is unique, delicate and tender, fresh and delicious. Pearl balls can be eaten directly or with dipping sauce. Pearl balls are ranked first among the three steamings of Qiuyang. The method is: the glutinous rice is washed and soaked in warm water, then drained, and then the egg whited minced meat, fish velvet, water chestnut diced, shiitake mushroom minced mixed, squeezed into meatballs, put into the glutinous rice rolled on a layer of rice, gently pressed the surface by hand, and pressed part of the glutinous rice into the meat filling. A small recipe for making is: before steaming, lay a layer of vegetable leaves, which is not easy to stick to the plate.
15
New farmer beef
In the streets and alleys of Wuhan, people can often see the signboard of Xinnong Beef. According to reports, the new farmer beef is made of pure natural buffalo from the mountains, the products pay great attention to color, aroma, taste, beauty, marinated beef jerky is not greasy, beef bones are five-flavored, high calcium. With reliable quality and salty taste for all ages, Xinnong beef has become a golden signboard and conquered the taste buds of many people.
16
Hongshan vegetables stir-fried bacon
Authentic Hongshan vegetables stir-fried bacon, the method is very exquisite. Vegetables should be planted around Hongshan Baotong Temple, which should be both fresh and tender, mainly eating herbs, folding them by hand, about inches long, washing and draining for later. The bacon should be cut into one-inch long thin slices, first put into the pot and sautéed, then fished, then stir-fried vegetables, and finally the bacon was mixed in, and the pot was plated. When eating, the vegetables are tender and crispy, and the bacon is mellow and soft, with a unique flavor.
17
Huangzhou tofu box
"Cross the river celebrity smile and open, Fankou bream Wuchang wine, Huangzhou tofu has a good taste, and the new Sheba River lotus on the plate." Huangzhou tofu, together with Fankou bream, Wuchang wine and Bahe lotus, is known as a famous product in eastern Hubei. This dish is made of Huangzhou tofu and fresh pork minced pork, the tofu box is made by adding fresh pork filling to the tofu, first fried and then fired, into a soft and tender quality, salty and fresh taste, red and bright color.
18
Huangpi bean shreds
Huangpi bean shreds is one of the three traditional snacks in Wuhan's Huangpi District, and is also a popular local farmhouse dish, mainly distributed in southeastern Hubei and other places. In Huangpi, shredded beans are an indispensable New Year product. Every year in the waxing moon, every household makes shredded beans, wafting out a strong New Year's flavor. Huangpi bean shredded beans are refined with refined rice, mung beans, high-quality flour, vegetable oil, etc. by traditional handicrafts, and the taste is delicate and tendonous.
19
Braised prawns in Qianjiang oil
The most authentic Qianjiang oil braised prawns come from the food stalls in Zhouji Town, Qianjiang City, and this dish has become famous today. Every year in the height of summer, millions of diners from all over the country flock to Qianjiang to taste the most authentic crayfish. Qianjiang oil stewed prawns using Qianjiang lobster as raw materials, the key to the production process is in the word "oil stewing", 3 kg of shrimp consume about half a kg of oil, and the time of braising is more than half an hour. The prawns made of such braised prawns are bright and attractive in color, and their spicy and umami flavors are complete.
20
Jingwu duck neck
Recognized Wuhan duck neck origin is Hankou Jingwu Road, according to the older generation, duck neck is live meat, ducks all day long to find food, slender head and neck stretch and shrink, muscle fiber exercise is very tough, so the taste is particularly good. Duck neck after the red pepper, pepper, star anise and other dozens of pure natural spices for careful cooking, and then chopped into a section, the meat layers are clear, quite chewy, after the meat is nibbled, and then suck the bone marrow in the middle of the bone node, "stinging" a sound, let people feel quite a sense of accomplishment.
21
Duck braised lotus
Duck braised lotus is made from two characteristic products of Hubei, and is also a soup and dish, which is a very common local specialty on the table of Hubei people in winter. Lotus root nature is pure, the taste is light, the taste of the duck is overbearing and mellow, the duck braised lotus root and ordinary lotus soup is different, the sweet lotus root sucks enough of the salty and fresh taste of the duck, the soup is not greasy, not salty and not thick, perfect.
22
Small peach orchard crock pot chicken soup
The most famous restaurant of Simmered Chicken Soup in Hubei province was "Tao Yuan" opened in 1946 on Lanling Road in Hankou, which was later renamed "Xiao Tao Yuan" and "Xiao Tao Yuan", and renamed "Xiao Tao Yuan" in 1978. XiaoTaoyuan mainly sells hen soup, Bagua soup, etc., crock pot chicken soup is recognized as a famous dish in the store, which is a must, plus Hubei people like to drink soup the most, and regard this dish as a treasure. Xiao Taoyuan crock pot chicken soup is made of yellow old hens from Huangpi and Xiaogan areas, and is made by simmering a special crock pot over a low flame for a long time. The crock pot is heated evenly, the old hen is simmered over a small fire for a long time, it takes more than 2 hours, the original can is on the table, the bone is crispy and tender, the soup is thick and thick, and the taste is extremely delicious.
23
Chicken
Pine chicken, also known as Du Po chicken, Shadaoguan chicken, is a hospitality dish in Songzi City, Jingzhou Region. The most authentic pine chicken uses the chicken of the year, must add the locally brewed Jingsha watercress sauce, to the hot pot on the table, looks golden, eat up, chicken is full of toughness, different from the fat of the hen, chicken meat reveals the meat flavor. The fresh and salty taste of Jingsha bean paste penetrates into the chicken, and the meat is fragrant.
24
Peach hairy mouth brine chicken
Speaking of hairy-billed brine chicken, in Hubei Xiantao City can be said to be known to everyone, it is one of the local traditional dishes, known for its tender meat, oily but not greasy, mellow and delicious, long taste. In the process of brine, the dish is prepared with 18 kinds of precious Chinese medicines and natural spices such as honey, eucommia, goji berries, star anise, etc., and is processed with the traditional process of secret marinade and hair spout. Diners who can eat, when passing by xiantao, will slightly put on a few chickens with a few spits, or eat themselves, or give gifts to relatives and friends.
25
Chestnut roast chicken
According to records, chestnut roast chicken is also a famous dish with a long history. Chestnut roast chicken is easy to learn, and it is both delicious and nutritious. Now, chefs cook chestnut roast chicken, using more than 1 pound of baby hens, the meat is more tender than the rooster, easy to digest and absorb. Chestnuts are better to freshly marketed fresh fruits, chestnuts are rich in unsaturated fatty acids and vitamins, minerals, etc., which are quite beneficial to the human body.
26
Wudang Monkey Head
As a very regional Chu dish, this dish is made of Wudang Mountain's unique pure natural wild source lion's head mushroom and chicken as the main ingredients, accompanied by chicken breast, ham, winter shoots and other raw materials. Lion's head mushroom is a high-grade mountain treasure, the taste is delicious, the whole dish is soft and mellow, the soup is fresh, it is suitable for eating the original taste, highlighting the characteristics of "fresh".
27
Grilled turtle with sauce
There are many rivers and lakes in Hubei, and turtles are abundant. This is also a popular tonic aquatic delicacy, whether it is steamed, stewed, or roasted, fried, all of which are thick in meat and soup. Sauce roasted turtle is to kill the turtle well, the meat is smeared with bile to cook, the hanging broth is naturally cooked, and the stew is simmered on the fire to taste, so that the soup is naturally concentrated, the soup is thick and mellow, the meat is soft and rotten, the aroma is strong, and people are praised.
28
Zhong Xiang panlong dish
This is a famous dish of Jingchu that originated from the people, got its name from the court, and returned from the royal family to the table of ordinary people. The traditional dragon dish is made of pork, fish, mung bean powder, egg white, its characteristics are fat but not greasy, the meat is smooth and oily, delicious, nutritious, and is known for "eating meat without meat".
29
Luo Tian hanging pot
"Hanging pot dish, boiling fire, except the emperor is me", a widely circulated folk saying, vividly portrays the satisfaction of mountain residents with hanging pot food. Today, the hanging pot has gone out of the mountains and into the city, not only because of its deliciousness, but also because of its "everything can be stewed" original ecology and the joy of sitting around the group.
30
Slag
Hezao, also known as tender tofu, is made of soybeans and is a home-cooked dish in Yichang, Enshi and other places in Hubei Province. Because it is easy to make, high nutritional value, delicious and delicious, it is deeply favored by locals. There are many ways to eat the slag, some only add a little green vegetables and salt, can be drunk as soup, often called light slag; in the cold winter moon, you can put the soil pepper, lard, salt, garlic, eggs, meat foam and other ingredients in the slag to boil, as a main dish to eat, it is another flavor.
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Liu Fatzi home cooking
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Wuhan Liu Fatzi Home Cooking has been established for more than 20 years, with 13 directly operated catering stores throughout the three towns of Wuhan, a large-scale modern storage and transportation cold chain distribution center, a professional central kitchen with "SC" qualification, best-selling fast food products and condiment sauces across the country, and a mature and perfect upstream and downstream industrial chain layout. For many consecutive years, it has been awarded the honorary titles of "Honest Enterprise", "Jiangcheng Famous Restaurant", "Chinese Qiwang Store", etc.; in 2015, it was rated as "China's 100 Delicious Restaurants" by Sohu Food Network; and in 2019, it was selected as "Chu Cuisine Famous Enterprise" by the Hubei Provincial Department of Commerce.
From May 17th to 20th, the relevant staff will contact the winning netizens to inform them of the details of voucher collection, please keep the phone open.
Jimu news reporter Yin Jie
Edited by Liu Zhe