What are the recommendations of Huanggang cuisine?

1, Huangmei fish noodles. Huangmei Fish Noodles is a specialty of Huangmei County, Huanggang City, Hubei Province. Huangmei fish is as white as silver, as thin as silk, and easy to cook. It can be matched with all kinds of meat and vegetarian dishes to make the main course more colorful and delicious. The original name of Huangmei fish noodles is Dao fish noodles.

As a local specialty, it has been paid tribute to the imperial court every year in the Ming Dynasty, with a history of 1000 years. Huangmei fish noodles have been loved by diners since they came out.

2, Wuxue crisp sugar. Wuxue Crisp Sugar was originally named Guihua Dongtang. Legend has it that there was a dutiful son named Dong. When his mother was ill and had no food to eat, she fried the flour and mixed it with sucrose, sesame seeds and osmanthus flowers. Delicious and motherly. After transplanting to the pastry industry, it was originally named osmanthus Dongtang, but because people didn't understand the meaning of the word "Dongtang", it was renamed osmanthus crisp sugar. Huanggang gourmet

3. Huangzhou fish balls. Huangzhou fish ball, also known as fish ball, is a famous local dish with a long history in Huangzhou. Folklore: There is a wild animal in China that eats people every New Year's Eve. In order to resist this beast, people make fish into balls and throw them at the beast on New Year's Eve. Wild animals don't eat people when they are full. Later, in order to commemorate this meaningful activity, people inherited the tradition of making fish balls every time they celebrated festivals.

4. Luotian Paradise Bacon. Luotian Paradise Bacon is a special food in Luotian County, Huanggang City, Hubei Province. Luotian people love to eat bacon and entertain guests with bacon all year round. Cooked bacon is delicious and can be called Luotian's flavor food. The practice of bacon in Luotian Paradise is to kill Nian pig in winter, marinate fresh meat with salt for three to five days, then hang it on the "fire ridge" and smoke it with firewood (preferably pine and cypress branches and leaves) for about a month until the moisture in the meat is dried and the skin is yellow, which becomes bacon, and then pick it and hang it in a ventilated place.