What are the famous dishes recommended in Hubei?

Hubei cuisine, also known as Chu cuisine, Hanyang, Wuchang, Huangpi, Hanchuan, Xiaogan and other local flavors as the basis for the absorption of a variety of flavors inside and outside the province of the school of the long, gradually formed its own unique style. Chu cuisine has "three no mat" that is no soup no mat, two no fish no mat, three no pill no mat. What are the famous dishes recommended in Hubei?

1. Spare Ribs and Lotus Root Soup

Spare Ribs and Lotus Root Soup is one of the must-have dishes for Hubei people to receive their guests, and it is one of the classic Hubei soup dishes, belonging to the Hubei cuisine, which is made of lotus root and meat bones produced locally in Hubei and simmered on a gentle fire to the point that the meat rots and the bones come out of the production. This dish has both the sweetness of the lotus root and the richness of the pork ribs, the lotus root pieces eat up the texture of pink glutinous, the soup is fragrant and sweet.

Ribs and lotus root soup practice, first chopped after the ribs with boiling water blanch, fish out and dry. Then use oil to stir-fry the pot, the ribs into the pot to stir-fry, and then put into the tile pot, add the right amount of warm water, water boiled with salt. Lotus root to choose the old lotus root, peeled and cleaned, cut into irregular rhombus, add a little salt and mix, and so on the ribs to six mature, the lotus root into the pot, stir and then continue to boil, according to personal taste and salt, until the meat rotten lotus root powder, into the soup bowl, and then sprinkle some green onions, pepper can be eaten. It is characterized by meat and lotus root rotten, delicious soup. This dish is tasty, nutritious, appetizing and blood replenishing, and can replenish qi and calcium.

Ribs and Lotus Root Soup is made with lotus root and meat bones locally produced in Hubei, simmered over a gentle fire until the meat is rotten and the bones come off. The lotus root pieces taste powdery and glutinous, and with the fragrant and sweet broth, the aroma of lotus root and meat blend together perfectly. Ribs of lotus root soup as the first batch of 21 dishes selected as "Chu cuisine standard" list, but also by the Department of Commerce of Hubei Province selected as "ten famous dishes of Chu cuisine", but also by the Chinese Cuisine Association as "Chinese cuisine of Hubei top ten classic dishes".

2. Steamed Wuchang Fish

Steamed Wuchang Fish is a traditional dish of Hubei Province, belonging to the Hubei cuisine, the production of fresh Wuchang Fish is usually used as the main ingredient, accompanied by mushrooms, bamboo shoots, and chicken broth seasoning and become, the taste of the tender and fragrant fresh and delicious. 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.

The main practice of steaming Wuchang fish, first clean fish on both sides of the orchid knife, scalded in boiling water into the steamer, the mushroom slices, cooked ham slices, asparagus slices, etc. in a certain order, sprinkled with pig fat diced, green peas, green onion knots, ginger, salt, wine, broth, on the drawer steam about 10 minutes to take out, picking out the onion and ginger, the fish broth will be decanted in a spoon to boil, clean the floating froth, with MSG, chicken oil, pepper, pour on the fish can be.

Steamed Wuchang fish as the first batch of 21 dishes selected "Chu cuisine standards" list, but also by the Hubei Provincial Government as the "ten famous dishes of E cuisine", and green onions burned Wuchang fish was selected by the Hubei Provincial Department of Commerce as the "top ten famous dishes of Chu cuisine" and the Chinese Cuisine Association The Chinese Cuisine Association of Hubei as "Chinese cuisine of the top ten classic dishes".

3. Jiayu Fish Round

Jingchu land everywhere in the production of fish round dietary practices, Jiayu fish round originated in the bamboo raft Bay, the Yangtze River flows eastward, but to the Jiayu County Bamboo Bamboo Bay, but turned west, so the fish here is exceptionally fresh, the fish round is also different.

JiaYu fish fish round practice, first fish pick off the thorns and cut into pieces, ginger slices, small white onion cut into pieces, together into the blender, add egg white, a little monosodium glutamate, white pepper and water, from slow increase to fast, blending into a fine smooth fish puree. Pour the pureed fish into a bowl, add salt and mix with your hands. Add the lard and continue mixing until the fish is firm and elastic. Put cool water in a pot and leave it on the heat. Squeeze the mashed fish into rounds with your hands and scrape them into the water with a spoon. Squeeze the fish rounds by running your left thumb over the surface of your curved index finger and pushing the fish rounds out of the hole formed by your index finger and palm. After all the fish rounds have been squeezed out, light the fire and start cooking, turn down the fire when the water is almost boiling, and turn off the fire before it comes to a boil. To serve, steam and heat, then dip in vinegar and serve, or eat in a hot pot.

JiaYu fish round has won the best-selling product award in Hubei Agricultural Expo, and has been awarded consumer satisfaction commodity by Provincial Consumer Council for many times, and "Bamboo raft bay" brand has been evaluated as Hubei famous trademark by Provincial Industry and Commerce Bureau. At present, Jiayu fish round has been marketed at home and abroad.