Hubei famous dishes inventory of the most famous Hubei dishes you have eaten it

Hubei cuisine, also known as E cuisine, Chu cuisine, Hubei as the local characteristics of the E cuisine, although not in one of China's eight major cuisine, but to aquatic-based, fish Zhuanbian, juice thick gravy bright, fresh and spicy, focusing on the color, produced a lot of classic Hubei famous dishes. So what are the famous dishes in Hubei? MAIGOO I organize the top ten famous dishes in Hubei, there are steamed Wuchang fish, beetroot fried bacon, braised catfish, pork ribs and lotus root soup, Zhongxiang Panlong dishes, the original soup boiled fish balls and other famous dishes in Hubei was named "Chinese cuisine of Hubei's top ten classic dishes", there are also Huangzhou East Slope meat, Jingsha turtle, Qianjiang braised crayfish, Hubei, and other specialties were named "Hubei". Characteristic dishes were named "ten famous dishes of Chu", to travel to Hubei, the top ten specialties of Hubei must taste Oh!

1, steamed Wuchang fish

Steamed Wuchang fish is a traditional dish in Hubei Province, belonging to the Hubei cuisine, the production of live Wuchang fish is usually used as the main material, with mushrooms, asparagus, and chicken broth seasoning and become, smooth and tender texture, fresh and fragrant. Chairman Mao's poem "Drinking the water of Changsha and eating Wuchang Fish" has made Wuchang Fish famous throughout the country and become one of Hubei's signature dishes. Wuchang fish production techniques are steamed, stewed, net clothes, slippery, boiled, roasted and other practices, of which steamed Wuchang fish, stewed Wuchang fish and green onion roasted Wuchang fish is the most famous. Steamed Wuchang fish as the first batch of 21 dishes selected as "Chu cuisine standard" list, but also by the Hubei Provincial Government as "ten famous dishes of Hubei cuisine", while the green onion roasted Wuchang fish was selected by the Hubei Provincial Department of Commerce as "ten famous dishes of Chu cuisine" and the Chinese Cuisine Association as the "top ten Chinese dishes of Hubei". "Chinese cuisine of Hubei ten classic dishes".

2, beet moss fried bacon

Beet moss fried bacon is a classic dish in Hubei, belonging to the E dish, also known as bacon fried vegetable moss, the production of raw materials are bacon, beet moss, garlic, etc., fried to the chili pepper flavor overflow, and then add the garlic stir-fry until cooked can be out of the pot. Beetroot is a specialty of the Wuhan region, was named "Golden Palace Jade Vegetable", Wuhan people love to eat beet moss, stir-fried beet moss, beet moss stir-fried bacon are very good, and beet moss stir-fried bacon is the most famous, widely known, well-known in all directions. This dish is characterized by: fresh vegetable moss purple with red, crisp and sweet taste, cut on a few thin slices of bacon, with a small fire to stir out the oil, in the crystal transparent bacon set off, this dish color glossy, delicious flavor. Stir-fried preserved meat with beetroot was awarded as "Top Ten Famous Dishes of Hubei Province" by Hubei Provincial Government, and also selected as "Top Ten Famous Dishes of Hubei Province" by Hubei Provincial Department of Commerce and "Top Ten Famous Dishes of Hubei Province", and it was also awarded as "Top Ten Classic Dishes of Hubei Province" by China Cuisine Association. ".

3, braised catfish

Braised catfish is a classic traditional dish in Wuhan, Hubei, belonging to the E dish, strict selection of materials, slaughtering, cooking fine, the dish color golden, tender meat, pure soup. Catfish meat is tender, taste very fresh, its fat fat, traditionally regarded as a delicacy in the dish. In Wuhan, mention the famous Hubei catfish braised catfish almost no one knows, the so-called "do not eat catfish, do not know the taste of fish", referring to the braised catfish. 2005, the provincial government's first evaluation of the top ten dishes of E. braised catfish and steamed Wuchang fish, bacon fried Hongshan Vegetable shoots, etc. Among them, the dish was also named Wuhan Intangible Cultural Heritage. Braised catfish as the first batch of 21 dishes selected "Chu cuisine standards" list, was also selected by the Hubei Provincial Department of Commerce as the "top ten Chu dishes". Steamed catfish by the China Cuisine Association as "China's top ten classic dishes of Hubei", is also a classic dish in Hubei.

4, spare ribs and lotus root soup

Spare ribs and lotus root soup is one of the essential dishes for Hubei people to receive guests, is a classic Hubei soup dishes, belonging to the Hubei cuisine, is a locally produced lotus root and meat and bones, simmering to the meat meat rotten bone off production and become. This dish has both the sweetness of lotus root and the flavorfulness of pork ribs, and the lotus root pieces taste powdery and glutinous, and the soup is fragrant and sweet. Spare ribs and lotus root soup as the first batch of 21 dishes selected "Chu cuisine standard" list, but also by the Hubei Provincial Department of Commerce selected as "top ten Chu cuisine dishes", but also by the Chinese Cuisine Association as "Chinese cuisine of Hubei's top ten classic dishes".

5, Shinyang three steam

Shinyang three steam is Hubei Shinyang (now Xiantao City), one of the traditional Han dishes, belonging to the Hubei cuisine, is to aquatic, livestock, vegetables as the main raw materials, to the steam as the main technique, steaming, buckling steam, and other steamed dishes made of a variety of techniques and a series of dishes, and there is a folk proverb, "three steaming, nine buckling ten bowls, do not on the Steam cage is not a seat". The so-called three steamed, including steamed animals and poultry, steamed aquatic products, steamed vegetables, pay attention to meat and vegetables, balanced nutrition; pounded fine rice flour is steamed vegetables indispensable ingredients, vegetable flavor fusion of rice fragrance, very delicious. This dish is tender, soft, original flavor, light and soft. "Shinyang three steamed" as the first 21 dishes selected "Chu cuisine standards" list, but also by the Department of Commerce of Hubei Province, selected as the "top ten famous dishes of Chu cuisine", but also by the Chinese Cuisine Association as the "Chinese cuisine of the top ten classic dishes in Hubei ".

6, Huangzhou Dongpo meat

Dongpo meat is a well-known traditional Chinese classic dishes, this dish in Sichuan, E cuisine, Zhejiang cuisine are included, and different practices around, and Huangzhou Dongpo meat is rumored to be the Northern Song Dynasty writer Su Shi (No. Dongpo), Huangzhou, when he was sentenced to live in exile, which is characterized by the soup meat melting, crispy meat like tofu, eat up fat, not greasy, a unique flavor. In order to commemorate this great poet, later generations named it "Dongpo Pork" and added two ingredients, asparagus and spinach, meaning "Dongpo", which is a famous specialty in Hubei. Huangzhou Dongpo Pork, because of its beautiful flavor and popularity, has been loved by people since ancient times, so it has become a famous dish in the feasts and banquets in the eastern region of Hubei. Huangzhou Dongpo meat was selected by the Hubei Provincial Department of Commerce as "ten famous dishes of Chu cuisine", but also by the Chinese Cuisine Association as "China's top ten classic dishes of Hubei".

7, Jingsha turtle

Jingsha turtle is a traditional dish in Jingzhou, Hubei, is taken from the wild turtles in Dongting Lake as the main ingredient, carefully cooked and made in the field of fame is very famous, is one of the specialties of Hubei. Jingzhou turtle this dish has a long history, the end of the Warring States period, "Chushu - big move" in the opening of the banquet list, there are more fresh water dishes, especially the Jingsha turtle most flavor. Jingzhou turtle salty and mellow, tender and refreshing, wild turtle meat, containing a variety of special longevity factors and active immune substances, can enhance the body's immunity, is known as a complement to the vitality of the nourishing nutritious good. Jingzhou turtle is mostly braised, and when consumed, it is put into the hot pot with ingredients such as thousand sheets of rice, and cooked while eating, which is delicious on earth. Jingsha turtle was selected by the Hubei Provincial Department of Commerce as the "top ten Chu dishes", but also by the Chinese Cuisine Association as "China's top ten classic dishes of Hubei".

8, Qianjiang stewed prawns

Qianjiang stewed prawns is a traditional dish in Qianjiang City, Hubei Province, Hubei Province, belongs to the Hubei cuisine, shrimp, green onions, ginger, etc. as the main ingredients, due to the shrimp tender, coupled with a unique method of stewing and secret ingredient packages, make out of the dish color and luster enticement, the taste of the oil moist and palatable, attracting a large number of diners from all over the country to come to taste, and has become a classic dish in Hubei. Qianjiang stewed prawns using Qianjiang lobster as raw materials, to Qianjiang unique "stew" cooking method production, so made of prawns, color and luster bright and durable, taste spicy and delicious. Qianjiang stewed prawns were selected by the Hubei Provincial Department of Commerce as the "top ten Chu dishes", but also by the Chinese Cuisine Association as "Chinese cuisine of Hubei's top ten classic dishes." MAIgoo cuisine I recommend other Hubei rated". I recommend other Hubei named " ten Chu dishes " are: coral Mandarin fish, casserole fish cake fish round, braised fish back to the fish, lotus root rib soup and so on.

9, Zhongxiang Panlong dishes

Zhongxiang Panlong dishes, also known as coiled dragon dishes, commonly known as chopped vegetables, rolled cut, rolled and cut the child, the Department of Zhongxiang unique dishes dishes, has been included in the "Chinese cuisine", known as "Zhongxiang three great" one of the traditional dishes for the city of Zhongxiang, Hubei. Coiled Dragon dish was born in the Ming Wuzong years, got its name at the time of Jiajing ascension to the throne, so far there have been more than 500 years of history, its main raw materials are eggs, pork, fish, green onions, ginger, etc., the dish is characterized by bright color, fat and not greasy, slippery and oily meat, the aroma is long. Coiled dragon dishes or Hubei's famous feast dishes, is the Zhongxiang area people in the New Year's festivals, weddings and funerals can not do without the traditional dishes, where the big feast will have a "dragon seat", and its eating method in the inheritance has also continued to innovate: can be steamed, pan-fried, fried, distilled, can be done in hot pots, noodles, blanch the soup, and so on. Coiled Dragon dishes by the Chinese Cuisine Association as "Chinese cuisine of Hubei's top ten classic dishes", and its production techniques included in the "Intangible Cultural Heritage List of Hubei Province". Consumption of coiled dragon dishes are suitable for all seasons, but the best in the fall and winter.

10, the original soup fish balls

The original soup boil fish balls is Hubei classic traditional dishes, a fish two eat, fish head soup, fish body made of fish balls, fish head soup boil cooked fish balls, the original juice and flavor, fresh and incomparable. It is rumored that the production of the fish boil originated in the state of Chu during the Spring and Autumn Period. The king of Chu had a beautiful concubine who was addicted to eating fish, but was not good at stroking the thorns, and every time she ate a meal of fish feast, she must have been stuck in the throat with a fish thorn, which made her suffer abnormally, so she had to cut the fish into pieces, mix it into a couple of eggs, add some soybean flour, and then pour a little bit of white wine in addition to the fishy, and then make a cake and put it in a steamer to steam it, which is a predecessor of the fish boil. -The first time I saw this was when I was a student at the University of California at Berkeley. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. The first time I saw this, I was able to get the ball rolling, and then I was able to get the ball rolling, and then I was able to get the ball rolling, and then I was able to get the ball rolling, and then I was able to get the ball rolling.

11, Huangpi Sanhe

Huangpi Sanhe, that is, "Huangpi Sanhe", is a traditional Han Chinese cuisine in the Huangpi District of Wuhan City, Hubei Province, belonging to the Hubei Province of Hubei Province, Wuhan cuisine, so far there have been hundreds of years of history, in the Huangpi folklore has been a proverb, "There is no Sanhe, Sanhe is not good, not good". It is a famous traditional dish of Wuhan, Hubei Province. Different from the northern three fresh, Huangpi three fresh is fish ball, meat round, meat cake, three dishes together burn, fish has meat flavor, meat has fish flavor, a unique flavor, color and aroma, light and tasty. Three dishes in a bowl, two white and one gold, with yellow cauliflower, fungus embellished with, how a fresh word! Huangpi three fresh is also a banquet dish, New Year's Eve in Huangpi people's feast, you can see this dish, is the grand finale of the dish, with auspicious and festive symbolism, the 1950s and 1960s, Huangpi three fresh gradually spread to Wuhan, Wuhan, and gradually become a representative of Wuhan New Year's flavor of the dish.

12, braised tile fish

Braised tile fish, also known as braised woodchuck fish, because of the shape of the roof tile, so called "braised tile fish", is a traditional dish in Hubei Province, belongs to the E cuisine, is one of the classic dishes in Hubei Tianmen. This dish is made of mackerel as the main material, the fish gravy is bright, soft and tender, mellow and smooth, salty and fresh, slightly sweet and sour. According to legend, Tan Youxia, one of the founders of the Jingling School, loved the sound of silk and bamboo, and was particularly fond of the Lingnan wooden zither. One day suddenly found that the head and tail of the mackerel section of the cool woodchip qin, so ordered along the ribs graved out the pattern after braised with wine. The dish was a delight to the eyes and the heart, as if hearing the elegant rhythm of the xylophone. This dish was later spread to the people, and became a specialty of Hubei.

13, Shinyang pearl pills

Pearl pills, also known as Demoiselle pills, is the famous specialties of Shinyang (now Xiantao City) in Hubei, and "steamed meat", "steamed white pills" and known as "Shinyang three steamed". Steamed meat" and "steamed white pills" are known as "Shinyang three steams", and it is one of the classic traditional dishes in Hubei. Pearl meatballs are unique in flavor, tender, fresh and tasty, and can be eaten directly or with dipping sauces. Its production is simple, is the glutinous rice washing and soaked in warm water, and then fished out and filtered dry; and then add the egg white of the minced meat, minced fish, water chestnut diced, mushroom end of the stir, squeezed into the meatballs, put into the glutinous rice rolled on a layer of rice, with the hands of the surface of the light pressure, a part of the glutinous rice pressed into the meat filling; steaming before, spread a layer of vegetable leaves, not easy to stick to the plate, steaming can be. MaiGoo cuisine I recommend other specialties of Hubei: dragon and phoenix with, Yuanbao meat, eel with leather strips, braised mallard duck, steamed pork with Huangpi sugar, shark's fin with crab roe, three fresh bean skins, and Yamato chicken.

14, Tianmen nine steam

Tianmen steaming dishes is a traditional Han cuisine in Tianmen Mountain, Hubei Province, belonging to the E cuisine, Hubei classic banquet dishes. As the Tianmen hospitality signature dishes, Tianmen steamed dishes with heavy historical and cultural deposits, unique flavor and exquisite technology, has been among the representative varieties of E cuisine Tianmen steamed dishes gradually formed, including the "Tianmen three steam", "vegetarian three steam", "meat three steam", meat and vegetarian mixed steam, "eight steam" technique. Among them, Tianmen Nine Steam are Powder Steam, Steam, Cannon Steam, Buckle Steam, Packet Steam, Stuffed Steam, Patterned Steam, Sealed Steam and Dry Steam. The raw materials of Tianmen Nine Steamed Banquet are mainly made from the high-quality ingredients of Tianmen region, especially the steamed Yihe arkshell, which is a famous dish in Hubei Province with a lot of historical references and is famous for its tender texture and fresh taste. Tianmen nine steamed by the China Cuisine Association named "Chinese cuisine of Hubei Top Ten theme feast", MaiGoo I recommend other theme feasts in Hubei: Wudang Taiji Banquet, the original flavor of health feast, the Yangtze River Channel Catfish Feast, Wuchang whole fish feast, but Chu have talent feast, and so on.