What foods are there in Huanggang, Hubei? What are the specialties in Huanggang?

Huanggang cuisine includes Dongpo tofu, Dongpo beef brisket, Babao hemp seed pill, chestnut roast chicken, Huangmei fish noodles, lotus root powder, Huangzhou roasted plum, Wuxue crisp sugar, fish balls, dried salted duck, Luotian chestnut, oil cake, Dongpo braised pork, fried dumplings and so on. Huanggang City, called Huangzhou in ancient times, is a prefecture-level city in Hubei Province. Huanggang has a long history and culture with a history of more than 2,000 years.

Dongpo tofu

Dongpo Tofu is a famous poet in the Northern Song Dynasty who is good at cooking. Su Dongpo personally cooks and innovates tofu dishes. The finished dish looks like a pork elbow, fresh, tender and colorful, and fragrant.

Huangmei fish noodles

The original name of Huangmei Fish Noodles is also called Hammer Fish Noodles. Peel the fresh fish and chop it into minced meat. Add starch and salt and knead into dough. The dough is cut into cakes and steamed in a pot. Steamed, cut into pancakes and dried. This is the original fish noodles. There are many ways to eat dried noodles with Huangmei fish, such as face-to-face stew, soup stew, side dishes, stewed meat, hot pot and fried fish noodles.

Huangzhou roasted plums

Huangzhou Chimonanthus praecox is a traditional famous spot in Huangzhou District, Huanggang City, Hubei Province, with a history of 1000 years. It has fine ingredients and fine production. Looking at plum blossoms from the top and pomegranate from the bottom is also called pomegranate burning plum. The stuffing is made of fat meat, cooked steamed bread, orange cake, peanuts, raisins, rock sugar, sweet-scented osmanthus, red and green silk, etc. , and with a thin leather bag inside, the sealing part is plum blossom-shaped, hence the name. Can be steamed, fried, baked, sweet and delicious.

Dongpo braised pork

Dongpo braised pork, because of its delicious and mellow taste, has been loved by people since ancient times, so it has become a famous dish in banquets in eastern Hubei. The color is red, the soup and meat blend, the meat is crisp and rotten like tofu, the entrance is not oily or greasy, and it is very delicious.