Traditional Culture Encyclopedia - Traditional stories - Hubei Top Ten Classic Famous Cuisine
Hubei Top Ten Classic Famous Cuisine
Mianyang Sanzheng is one of the traditional famous dishes of the Han nationality in Mianyang, Hubei Province (now Xiantao City), belonging to Hubei cuisine. Mianyang Sanzheng is a series of dishes made of aquatic products, livestock and vegetables as the main raw materials, flour steaming as the main technology, steaming, buckle steaming and other steaming methods. There is even a saying among the people that "three steamers with nine buckles and ten bowls can't sit on the steamer". Steamed vegetables have become a unique diet custom in Xiantao, with a broad mass base [1]. This dish is tender and smooth, original, light and soft. It is a pearl in Hubei cuisine and occupies an important position in China famous cuisine.
Now it is widely known that "steamed vegetables can best ensure that nutrients are not lost", and "Mianyang three steaming" is therefore rejuvenated in the wave of "eating science". And the steamed vegetables are all wrapped in fine rice flour. The original flavor of the dishes is accompanied by the flavor of rice, with a long aftertaste.
20 10 "Mianyang three steaming and its cooking skills" was listed as a provincial intangible cultural heritage by the Hubei provincial government. 20 15, Xiantao was awarded the title of "the third-rate hometown of Mianyang, China" at the first Mianyang third-rate cultural festival. On September 18 and 20 18, Chinese Cuisine was officially released in Henan Province, and Mianyang Sanzheng was rated as one of the top ten classic dishes of Chinese Cuisine in Hubei. On February 3, 2020, at 65438, the standard of Chu cuisine was officially released, and Mianyang Sanzheng was selected as the first batch of 2 1 dishes.
Traditional practice
Slice pork belly and herring into 5 cm square thick slices, dry the water with a cloth, add refined salt, soy sauce, red fermented milk, Jiang Mo, Shaoxing wine, chicken essence and white sugar, mix well together, and marinate for 10 minute. Cleaning vegetables (amaranth, taro, beans, pumpkin, radish, chrysanthemum, lotus root and potato), cutting into pieces, mixing coarse rice flour with fish, steaming with rice,
Raw materials:
Pork belly, grass carp, japonica rice, green vegetables (freely prepared according to different seasons and tastes), salt, sauce, red fermented milk, Jiang Mo, Shaoxing wine, chicken essence, sugar, cinnamon, clove and star anise.
Steps:
(1) Wash and dry japonica rice, put it in a wok, stir-fry for three minutes, add cinnamon, clove and star anise, stir-fry for three minutes, and grind it into roe-sized powder.
(2) Slice pork belly and grass carp into 5cm square thick slices, dry the water with a cloth, add refined salt, soy sauce, red fermented milk, Jiang Mo, Shaoxing wine, chicken essence and white sugar, mix well and marinate for 10 minutes.
(3) Green vegetables (amaranth, taro, beans, pumpkin, radish, chrysanthemum morifolium, lotus root and potato) are washed and cut into pieces, or cut into pieces, mixed with spiced rice flour for fish and meat, and steamed with rice in a small cedar barrel.
(4) The steaming sequence is also very particular.
Huangzhou Dongpo pork is a dish. On September 18 and 20 10, Chinese Cuisine was officially released in Henan Province, and "Huangzhou Dongpo Meat" was rated as one of the top ten classic dishes in Hubei Province.
Su Shi, also known as Su Dongpo, was a famous politician and writer in the Northern Song Dynasty. He not only has profound attainments in poetry, calligraphy and painting, but also has unique opinions in medicine, archaeology and water conservancy. He also knows a lot about food and cooking. He knows how to taste, eat and cook, and is a famous cook and gourmet. There are many dishes and anecdotes named after the nickname Dongpo, especially the legend of the famous dish "Dongpo Meat" is the most extensive. And with its extraordinary origins, it is famous in ancient and modern times.
raw material
Dongpo Meat in Huangzhou was invented by Su Shi, hence the name Dongpo Meat. Dongpo pork is mainly made of pork belly, and each catty of meat is cut into octagons, first cooked with high fire and then braised with low fire.
trait
The color is red, the soup and meat blend, the meat is crisp and rotten like tofu, and the entrance is not oily or greasy.
Workpiece machining
1. Put the whole piece of pork belly in a hot pot and wash it.
2. Marinate the whole pork belly with white sauce for eight times, and then cut it into one-inch square pieces for later use.
3. Add rock sugar, ribs sauce marinated whole material and a little seasoning to the cut meat, put it in a pot and cook it with slow fire for 40 minutes, steam it in a bowl for 15 minutes, then put it in a plate, and put the cooked broccoli on the edge of the plate.
Process key
Dongpo's "Stewed Meat Song" is the principle of braised pork. Slow combustion, lack of water. If the heat is enough, he will be beautiful.
Flavor characteristics
1. Su Shi, a writer and painter in the Northern Song Dynasty, was demoted to Yong Lian, Huangzhou, calling himself "Dongpo lay man". Because he likes to eat meat, he once played a stew song: "Huangzhou good pork is as cheap as dirt, the rich refuse to eat, and the poor don't understand." Slow fire, less water, full fire, he is beautiful. Get up and play a bowl every day, so full that you can't care. "Dongpo's" Stewed Meat Song "is widely praised among the people, and later generations call the meat dishes cooked by this method" Dongpo Meat ".
2. This dish is cooked according to the traditional method of Huangzhou, with thick marinade, bright red color, tender meat and sweet and salty taste.
Panlong cuisine, also known as Panlong cuisine, rolled vegetables and chopped vegetables, is known as one of the "three wonders of Zhongxiang" and one of the top ten classic dishes in Hubei. It has been listed in China Menu, and its production skills have been listed in Hubei Intangible Cultural Heritage List.
Panlongpan was born during the reign of Emperor Wudi of the Ming Dynasty, and was named after Jiajing's accession to the throne. It has a history of about 500 years. Its main raw materials are eggs, pork, fish, onions, ginger and so on. The characteristics of dishes are bright color, fat but not greasy, tender meat and long fragrance. Panlong cuisine is a traditional dish that people in Zhongxiang area can't live without on holidays, weddings and funerals, and any big banquet must have a "dragon banquet"; Its eating method is also constantly innovating in the inheritance: it can be steamed, fried, fried and distilled, and can be used as hot pot, noodles and soup.
manufacturing method
primary raw materials
Ingredients: 500g of pork (lean meat), 250g of fat meat and 450g of grass carp.
Accessories: egg white 100g, egg 150g, starch (broad bean) 100g.
Seasoning: 5g of ginger, 2g of monosodium glutamate,15g of lard, 5g of salt and 5g of chives.
Basic process
1. Chop the lean meat into minced meat, put it in a bowl and soak it in water for half an hour;
2. After the minced meat is precipitated, drain the water, add refined salt, starch, egg white, chopped green onion and Jiang Mo, add water while stirring, and stir into a thick meat paste;
3. Slaughter grass carp, clean meat and cut into pieces, add refined salt and starch, and stir until the taste is sticky;
4. Beat the eggs into a bowl, stir them evenly and spread them into three egg skins;
5. Mix the minced fish with minced meat, spread it on the egg skin and roll it into a round roll;
6. Put the minced fish in a cage, steam it in a boiling water pot for half an hour, take it out and let it cool;
7. After cooling, cut into 3 mm thick egg rolls;
8. Take a bowl and wipe it evenly with lard;
9. Connect the egg rolls together, put them into a bowl in a spiral, steam them on high fire for 15 minutes, take them out and turn them over;
10. Heat the wok, add 50 ml of chicken soup, salt and monosodium glutamate, thicken it, pour 10 g of cooked lard, pour it on the egg roll and decorate it with flowers.
Matters needing attention
1. Every time the minced meat is precipitated in water, it needs to be soaked for half an hour until it turns white.
2. After the soaked minced meat is prepared, you need to add egg white 1, refined salt 2.5g, starch 150g and stir with clear water.
3. The egg skin should be spread into a skin with a diameter of 45 cm, and the egg roll should be rolled into a roll with a length of 30 cm, a width of 4 cm and a diameter of 5 cm, which should be elastic, smooth and powder-free.
When steaming in a bowl, the bowl should be oiled and rolled up. When entering the cage, the fire should be big, the water should be boiled, and the cage should be filled with air.
This dish can be fried in addition to steaming, that is, the steamed egg-wrapped meat roll is cut into two thick slices and put into a bowl, and mixed with egg 1 each, starch 10g, flour 50g and appropriate amount of water for sizing. When the pan is fried to golden brown, take it out and put each piece into a human plate in a spiral way.
Lotus root ribs soup is a traditional dish, belonging to Hubei cuisine. The main raw materials are ribs, lotus roots, salt and so on. It is a famous dish in Hubei, the province of thousands of lakes, the water town of Zeguo and the hometown of lotus roots.
In Hubei, there is a saying that "no soup, no table", and the finale of any banquet must be a pot of delicious soup. Hubei people love soup and are good at making soup. Lotus root sparerib soup, crock chicken soup and fish ball soup are all the best in soup and the best choice for guests. In particular, the "lotus root ribs soup" made of Honghu lotus root, which is known as the "treasure in water", has great regional characteristics and condenses the essence of Jingchu food culture.
On September 8, 2065438+08, Chinese Cuisine was officially released in Henan Province, and Lotus Root Pork Rib Soup was rated as one of the top ten classic dishes in Hubei Province.
Making material
Ingredients: 500g of ribs (big ribs) and 750g of lotus root.
Seasoning: salt10g, pepper 3g, onion10g, ginger 7g.
lotus root and rip soup
production process
1. Wash the ribs and chop them into 4cm long pieces;
2. Wash the lotus root, scrape and peel it, put it on the chopping board and beat it hard, and cut it into small pieces like ribs;
3. Pour a proper amount of boiling water into the pressure cooker, add ribs and lotus roots, add onions, ginger slices, salt and pepper, and cover the lid;
4, put it on the fire to boil, and then simmer for 30 minutes to eat.
Fish cake, which originated in Chu area during the Spring and Autumn Period and the Warring States Period, is now from Yichang to Jingzhou, Hubei Province, commonly known as Chuyi Flower Cake. It is a steamed food with minced fish, eggs and pork as the main raw materials.
The entrance is fresh and tender, fragrant and delicious, rich in nutrition, suitable for all ages, and it is the top grade of folk banquets.
Fish cake belongs to surimi products. Surimi product is a kind of deep-processed food with high protein, low fat, reasonable nutritional structure, safety and health, which is made of various kinds of marine surimi or freshwater surimi. Its food types include fish cakes, crab sticks, fried flowers, surimi bread, fish ham, fish sausage and shrimp cakes. This product can be eaten directly, and can also be used as the raw material of assorted dishes, sushi and hot pot, which is deeply loved by consumers at home and abroad.
Winter melon and turtle skirt soup is a traditional food with Hubei characteristics. It is a soup made by stewing the skirt of soft-shelled turtle (also known as soft-shelled turtle, marsupial fish and foot fish) with tender wax gourd. The turtle skirt is soft and tender, the soup is pure, the melon is fragrant, and the original soup is original.
Ingredients: turtle 300g, wax gourd1500g.
Seasoning: 50g ginger, onion 100g, salt 15g, 25g white vinegar, lard 100g (refined), 2g monosodium glutamate and 5g cooking wine.
Dish material
Technology: steaming: clear fragrance
Ingredients: soft-shelled turtle (300g) and wax gourd (1500g).
Seasoning: ginger (50g), onion (100g), salt (15g), white vinegar (25g), lard (refined) (100g), monosodium glutamate (2g) and cooking wine (5g).
manufacturing process
Slaughter and clean the turtle, blanch it in boiling water for 2 minutes, remove the black skin, shell and viscera, remove the turtle skirt, and chop the turtle into 3 cm square pieces; Peel the wax gourd, dig out the pulp and cut it into 28 wax gourd balls the size of litchi;
Put the wok on a big fire, add cooked lard and heat it to 60%, then lubricate the soft-shelled turtle, remove the oil, stir fry, add wax gourd balls and stir fry, add chicken soup 150ml and refined salt 5g, and move the wok to a small fire 15min.
Use the bottom of turtle skirt, then code the fried turtle and eggs, add ginger, chives, salt, cooking wine, white vinegar and chicken soup, and steam in a cage until the skirt is soft and sticky, and the meat is crisp and rotten.
After coming out of the cage, take out the whole onion ginger, add monosodium glutamate, buckle it in the soup basin, and arrange the melon balls.
20 10 in may, Qianjiang city, Hubei province was named "the hometown of crayfish in China". From then on, the saying "China crayfish see Hubei, Hubei crayfish see Qianjiang" spread like wildfire. Braised prawns in Qianjiang is a small town named Wuqi, which originated from Jianghan Oilfield in Qianjiang, Hubei Province. It is very famous in Jianghan Plain and is widely loved by diners! Every year in mid-June, Qianjiang will hold a lobster festival and invite stars to Qianjiang for a party.
The most popular dish in Jianghan Plain is braised prawns in Qianjiang. In recent years, Qianjiang braised prawns have spread to the whole country, and different brands of braised prawn shops have mushroomed everywhere. The local government has also held five China-Hubei Qianjiang Lobster Festival in succession according to the situation, of which the contracted projects in 2065438+2002 attracted 22.823 billion yuan.
The key to the production technology of braised prawns lies in the word "braised in oil". The oil used for cooking this dish is about 782 taels per dish, and the stewing time is more than half an hour. The prawns made in this way are bright and attractive, spicy and delicious. From May to September every year, the business of braised prawns in Qianjiang is booming. Diners from the surrounding areas come here one after another, and local people take advantage of their geographical location. They often pack a delicious meal in a restaurant and take it home to taste.
Qianjiang braised prawns are made from Qianjiang lobster and cooked by Qianjiang's unique "braised in oil" cooking method. The prawns made in this way are bright and attractive in color and spicy and delicious in taste. Qianjiang braised prawns are generally consumed in the form of food stalls. On summer nights, after work, bring your family and friends to taste Qianjiang braised prawns, which is delicious and enjoyable with beer and Qianjiang-style snacks.
Jingsha soft-shelled turtle is a traditional dish in Jingzhou, which is carefully cooked by wild soft-shelled turtle in Dongting Lake. Jingzhou turtle has a long history. At the end of the Warring States period, the banquet list in Chu Ci listed many fresh water dishes, among which Jingsha turtle had the most flavor. Turtle has always been recognized as a product of nourishing yin, cooling blood and moistening dryness.
Soft-shelled turtle 1 piece (about 1 1,000 g) and10,000 pieces (that is, 200g thin tofu skin). 200g of lard, 50g of Jingsha red oil sauce, 50g of Jingsha bean paste, 5g of ginger slices, 5g of monosodium glutamate, 5g of sugar, 5g of black pepper, 0/0g of cooking wine/kloc-0, and 20g of clear soup.
working methods
1. Slaughter the soft-shelled turtle, clean it and cut it into small pieces 3 cm square. Thousands of shreds are put into boiling water for half a minute, and then put into the pot to make the bottom material.
2. Turtle flies in boiling water 1 min. Take it out and lubricate it in 60% hot oil for 2 minutes.
3. Add lard to the wok, heat it to 60%, add ginger slices, red oil sauce and bean paste, stir-fry with strong fire, then add turtle cooking wine, add clear soup, black pepper and other seasonings, simmer for 15 minutes, add monosodium glutamate and white sugar, put it in the wok, and eat it with strong fire.
Steamed wuchang fish is a traditional dish in Hubei Province. When it is made, fresh Wuchang fish is usually used as the main material, accompanied by mushrooms and bamboo shoots, and seasoned with chicken soup, which is smooth and tender, fragrant and delicious.
Wuchang fish, also known as Megalobrama amblycephala, is named after it is produced in Liangzi Lake in Ezhou. Its head is very high, its face is very flat, its back is very thick and diamond-shaped, its fat is rich and its meat is delicious. In the first year of Wudong Ganlu (AD 265), Sun Hao, the first emperor, wanted to move Jianye to Wuchang. Lu Kai, the left prime minister, quoted the sentence "It is better to drink Jianye water than to eat Wuchang fish" to discourage him. As a result, Wuchang fish is gradually known. Since then, many scholars have left many poems related to Wuchang fish. For example, Cen Can's poem in the Tang Dynasty: "Qiu Lai remembers Wuchang fish, and the dream soul is only in Baling Road." Su Shi's poem in Song Dynasty: "The Yangtze River knows the beauty of fish winding around the outline, and the bamboo connecting the mountains feels the fragrance of bamboo shoots."
With the development of the times, the cooking technology of Wuchang fish has been continuously improved and improved, from traditional steaming, boiling and roasting to steaming, braising, netting and sliding, among which steamed wuchang fish is unique, characterized by smooth and tender taste and delicious flavor. Steamed wuchang fish has a high demand for material selection, and usually only uses Megalobrama amblycephala. The vegetable fish is complete in shape, white and bright in color, and crystal clear as jade; The fish body is decorated with red, white and black ingredients, which is elegant and gorgeous. The fish tastes delicious, the soup is clear, original, fresh and fragrant, and it is fragrant with ginger sesame oil.
manufacturing method
Ingredients: fresh Wuchang fish 1, onion, ginger, peeled pork belly, soy sauce, cooking wine and salt.
Steps:
1. Fresh live Wuchang fish should be peeled, intestines removed, gills removed, washed and slanted on both sides.
2. Add salt, cooking wine and onion ginger and marinate for half an hour.
3. Spread ginger slices, scallions and Wuchang fish on a big plate.
4. A few pieces of peeled pork belly are stuffed in the fish belly and a few pieces are covered on the back.
5. Steam for 8- 10 minutes and then add soy sauce to taste. Garnish with shredded onion and pepper.
Eel is a traditional famous dish in Jingzhou, Hubei Province, which belongs to Hubei cuisine and has a history of hundreds of years. Striped eels are cut into long strips after old bones is removed, and they are cooked and named like pimps. It is also shaped like a bamboo joint, also known as a bamboo joint eel. The method is to fry the skin at two different temperatures until it is crisp, and then hang the sweet and sour yellow juice, which is golden in color, crisp outside and tender inside. Jingzhou Juzhen Garden (demolished), Shashi Haogongdao Restaurant (demolished), Hankou Canal Restaurant, Laoda Xingyuan Restaurant, and Laohuibin Restaurant are all exquisite.
Ingredients: 450g eel.
Accessories: 50 grams of starch (broad bean)
Seasoning: chives 10g ginger 5g sugar 30g salt 2g soy sauce 20g vegetable oil 60g vinegar 15g sugar garlic 10g yellow wine 3g sesame oil 15g each.
prepare
1. Slaughter and clean the eel, cut its meat into strips with a length of 8 cm and a width of 2 cm, and put it in a bowl;
2. Mix rice wine, refined salt and dried starch, and paste the fish;
3. Put 100 ml of soy sauce, vinegar, sugar, onion, Jiang Mo, sugar garlic and pork soup into a bowl to make a marinade;
4. Put the wok on the fire, pour in the vegetable oil, when it is 70% hot, put the pasted eel strips into the wok, fry for about 3 minutes, and pick them up when the eel strips are unfolded;
5. When the oil in the pot is heated to 70%, fry the eel strips in the pot for another 3 minutes, and then move to high heat 1 minute until golden.
6. Pour the marinade into the wok and bring to a boil. Thicken with wet starch, add eel strips, turn the wok a few times, and pour sesame oil to serve.
Key points of production
1. This dish is fried. Before cooking, three live fresh eels weighing more than150g should be selected, cut straight, and their internal organs and bones should be removed to obtain clean fish.
2. Put the pasted and starched fish sticks into a wok and fry for about 3 minutes. Each fish stick can naturally stretch. But when frying in the pot, keep the fish straight and don't curl and stick;
3. When frying for the second time, fry for 1 min, then fry for 3 minutes, and then turn to high heat to continue frying. Each frying can be flexibly controlled according to firepower, and the pot can leave the burner when frying;
4. When pouring marinade, move quickly;
5. Because of the frying process, it is necessary to prepare 1500g vegetable oil.
Cooking tips
1. When cooking a pimple eel, remember to remove the bones first, leaving only the meat. You can ask the fish stall for help in this process.
2. Pay attention to the oil temperature when frying eel segments, and try to ensure that each eel segment is flat when entering the pot for the first time;
3. The eel used for this dish should not be too small, and each eel should be about 150g.
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