yang, Hubei Province, a provincial capital and sub-center, the second largest city in terms of area, after Wuhan.A historical and cultural city of China, the birthplace of Chu culture, Han culture, and the Three Kingdoms culture, with a history of over 2800 years, and has been a strategic economic and military location throughout history.Famous for its reputation as "The first city of the Han Dynasty, the unyielding Yangyang, and a strategic location for soldiers."

Pickled vegetablesPickled green beans, pickled vegetablesPeach,ChestnutBoiledChickenStir-fried mashed potatoes, Korean-style potatoes,Chicken soupBraised pork trotters, red oilTofuNoodles, Hu Lao soup, stir-fried pork

Lotus rootCarpSnakehead fish, pickled vegetablesBeef tripeBraised beef, beef with peppercorns, clear soup, clear brothSteamedScallion, three-ingredient hot pot, three-flavor plate, garlic-flavored fish, sugarVinegarChinese cabbageYangfan's cooked chicken, Yangyang's potato, YangyangBeefNoodles, Yangyang steamed dish, wild vegetablesSteamed meat.

Braised pork trotters

Introduction

Braised pork trotters are commonly served at family gatherings and festivals.The method of making it is to remove the bones from thepork trottersand blanch them.Heat a wok over medium heat, add the pork trotters, and addsoy sauceandwhite sugarand chopped green onions, and gingerfor five minutes, then set aside.The flavor is unique, with a rich red color and a glossy appearance, the pork trotters are tender and juicy, and the sauce is slightly sweet, with a rich aroma of spices.Making methodMain ingredients:pork trotters (1000g)Seasonings: green onions (15g), ginger (10g), star anise (3g), cinnamon (3g), cloves (2g)Chili peppers (red, yellow, dried) (3g), soy sauce (5g), white sugar (5g), salt (5g), cooking wine (10g)Peanuts (75g)making process: 1. Cut the pork trotters into piecescut the pork trotters into piecesand peel off the skin and dirt;2. Add water to the pot, soak the pork trotters, and boil over

high heat until cooked through;

3. Place the pot over high heat, add the pork trotters, and when the peanut oil is 80% hot, fry the pork trotters until the skin is wrinkled and bubbling, then remove and drain the oil;4. Add the remaining oil, heat and sauté the white sugar to make a red sauce, add 200ml of clear soup, soy sauce, spices (star anise, cinnamon, cloves, dried chili peppers), cooking wine, green onions and ginger, and simmer together;5. Once the soup boils, add the fried pork trotters, simmer over low heat, thicken the sauce, and remove the green onions and spices. Serve in a bowl.Tofu noodlesIntroductionTofu noodles are a traditional and authentic Hubei Yangfan snack, belonging tonoodles with minced meat

category, made with ordinary noodles as the main ingredient.The minced meat of Yangyang tofu noodles is particularly delicious, containing 20 kinds of ingredients.The golden-yellow fried tofu, combined with the brown bean sprouts, and long noodles, is a delicious and aromatic dish.Making methodMain ingredients:Tofuseaweedbean sprouts, green onions, ginger, meat, salt, old vinegar, cornstarch,doubanjiang, cooking wine,shoyu

and white pepper

making process: 1. Cut the meat into thin strips or minced, and season with shoyu, cooking wine, cornstarch, and salt.

Cut the tofu into small cubes, and tear the bean sprouts or cut into strips.Cut the seaweed into strips.Cut the green onions and ginger into slices.2. Heat the oil in a wok, add the minced meat or minced pork to sauté until it changes color, then set aside.3. Add more oil, heat and sauté the green onions and ginger, then add a spoonful of doubanjiang and sauté until red. Add the tofu, and stir-fry until the tofu is coated with the red oil.Add the seaweed and stir-fry.Add a bowl and a half of water.Bring to a boil.Add the bean sprouts.

Taste the soup and adjust the salt if necessary.

4. When the bean sprouts are cooked, turn off the heat.The noodles are ready., Cabbage, Green Onion, Ginger, Meat, Salt, Old Soy Sauce, Cornstarch,Doubanjiang (Fermented Broad Bean Paste)Sauce, Cooking Wine,Light Soy Sauce, Sichuan Peppercorns

Instructions: 1. Wash and slice the meat, or chop it finely. Marinate with light soy sauce, cooking wine, cornstarch, and salt for 30 minutes.Cut the tofu into small cubes, and shred or slice the cabbage.Soak and slice the kelp.Slice the ginger and green onions into thin slices.2. Heat oil in a wok. Add the meat slices or minced meat and stir-fry until browned, then remove.3. Add more oil and heat. Add sliced green onions and ginger, and stir-fry until fragrant. Add a spoonful of doubanjiang and stir-fry until it turns red. Add the tofu and stir-fry until each piece is coated in red oil. Add the kelp, old soy sauce, Sichuan peppercorns, and a little sugar.Stir-fry evenly, adding half a bowl of water.Bring to a boil and add the cabbage.Taste the soup and adjust salt if needed.4. Once the cabbage is cooked, turn off the heat.The filling is ready.Bring water to a boil in a pot and cook the noodles. Once cooked, drain and toss with your desired sauce.Since I have an electric stove, I can't cook the noodles and sauce at the same time.Those who use a gas stove can cook the noodles after placing the cabbage.

Noodles with beef

Introduction

Noodles with beef are a specialty of Xiangyang, Hubei.Noodle dishOne of them, the characteristic of noodles with beef is "spicy, numbing, and fresh," which is delicious and has a long-lasting aftertaste.Noodles with beef are the favorite of the people of Xiangyang.Breakfast.Other classic noodle dishes in Xiangyang include meat dishes (Beef offal noodles,Beef noodles). And vegetarian dishes (tofu noodles, seaweed noodles).Meat dishes are added to noodles with beef, such as beef or beef offal, and usually contain chili peppers.Vegetarian dishes are added to noodles with beef, such as tofu and seaweed, and are usually not spicy.Cooking methodMainIngredients

：The main ingredients are: beef, wheat noodles (alkaline noodles), Chinese herbs, and green

beans, beef soup.Auxiliary ingredients: green onions, ginger, garlic, tofu, seaweed,soybeans, coriander, beef, beef offal, etc.Cooking method: Cook the noodles until 80% cooked, cool them, place the noodles in a bamboo sieve, and add a half minute of cooked greenbeansin the boiling water, then pour into a large bowl, add a spoonful of beef soup, and then add a little green onion or coriander and coriander.Whether the noodles are delicious or not depends on the soup and the noodles' chewiness.，The soup is usually made withbeef bones

and beef.The best meat to choose is yellow beef or beef offal, and it must be a combination of fat and lean meat to be flavorful.Then add a lot of seasonings;The seasonings affect the taste, and each family has its own secret.There are said to be more than 20 kinds of spices, such as: star anise, fennel, cinnamon, cloves, nutmeg, white cloves, and so on.In fact, how to match is still up to personal preference and taste.The two most important ones are: chili peppers and Sichuan peppercorns.When it first started, it used hemp seed shells as seasonings. When the police found out, they severely cracked down on it, and added more Chinese herbs as seasonings, and adjusted the ingredients according to the climate and physical condition. Surprisingly, the flavor was very good.The noodles are mainly alkaline, and the noodles are always golden and shiny.The soup is mainly spicy and numbing, and the soup on top is always covered with a thick layer of red oil.With green onions, garlic, and white, it is truly colorful and delicious.Noodle introductionDumplingsare traditional Chinese noodles, made from thin dough, and usually eaten with soup.Originated in Northern China.History and cultureIn the "Dialects" written by Xi Han's Yang Xiong, "cakes" are called "tun", dumplings are a kind of cake, the difference is that there is stuffing inside, and after steaming, it is eaten;

If it is cooked with soup, it is called "soup cake".

Ancient Chinese people thought it was a sealed

packagewithout seven holes, so it was called "Hun Dun", and later it was called "dumpling" according to the rules of Chinese writing.At that time, dumplings and

dumplings

were indistinguishable.For thousands of years, dumplings have not changed much, but dumplings have flourished in the south, and have their own style.From the Tang Dynasty, the names of dumplings and dumplings were formally distinguished.Cooking method1. Ingredients: select fresh vegetables, such asceleryand cabbage, etc. Celery should be with the stem, and cabbage should be with the leaves. A bunch of green onion, and a large one. Fresh meat, beef, lamb, or pork can be used. However, the ratio of pork and meat should be 3:7. The ratio of pork and vegetables should also be 3:7. Only in this way will it be delicious. The meat and vegetables should be finely chopped, and they should be mixed in one direction until all the meat is turned into strands. As for the seasoning, it is mostly self-selected,chicken brothand oil, oyster sauce, five-spice powder, and salt are appropriate. Don't add water.2. Shaping: The shaping method is different in various regions. You can buydumpling skinsin the market. Usually, it is 1 skin and 0.5 filling. Of course, if the quality is good, you can add more filling. However, 6-7 is enough. The most convenient way is to place the filling in the center, roll it into two rolls, then fold the two ends towards the middle, and place it neatly. Usually, it is frozen in the refrigerator for a while, and then eaten in the morning. A and a half of dumplings can be arranged in one layer, about 40 pieces. You must also use a plastic film to prevent sticking.

3. Soup: The soup is best for breakfast. If you eat a lot, you can add 15 pieces. Most people add 8-10 pieces. When the water boils, take it out after 3-5 minutes. And then add the soup. A large bowl uses

seaweeda few small pieces, 10 shrimp, and a small amount of white pepper and salt. You can also add a drop of sesame oil and oyster sauce. If you like vegetables, you can add a little green vegetables. Don't add too much. If you don't have bone broth, you can use chicken broth as a substitute. But it's still okay to eat in the morning., Napa Cabbage, etc. Celery should be the stalk, Napa Cabbage should be the leaves. One large green onion, enough. Fresh meat, beef, lamb, or pork is fine. However, the specific type isintroductionis a local dish in China.The characteristic of in Xiangyang, Hubei, is: unique taste, bright red color, fat but not greasy, and delicious.means to cook again.is a very important dish in. Generally, it's about 1.5 pounds of filling with 0.5 pounds of meat. Of course, if you use high-quality ingredients, you can increase the amount of filling. However, 6-7 ounces is also enough. The easiest way to make it is to place the filling in the center, roll it into two rolls, and then fold the two sides towards the center. Arrange them neatly. Usually, you put them in the refrigerator's freezer section to freeze them for later use. Usually, 1.5 pounds of wontons can be arranged in one layer, about 40 pieces. Make sure to place a plastic film underneath to prevent sticking.

, and is often used as the first dish in exams.has always been considered the first dish of and the incarnation of. When people talk about, they will definitely mention.It is colorful, delicious, and the best side dish.History and culturecomes from ancient sacrifices, which were used to worship ghosts and ancestors. After the sacrifice, it was cooked again. Hence, it is also called " ". In the western area of Sichuan, it is also called " ".

is a traditional dish in every household in Sichuan and Chongqing, and is also a traditional dish in Sichuan and Chongqing restaurants.

Cooking method

1. Select the meat carefully: The meat should be fresh, with four legs and two knives, six parts and three fingers wide, if it is too fat, it will be greasy, if it is too thin, it will be dry, and if it is too wide or too narrow, it will not form.2. Cook the meat with seasonings: Put the meat into water, and it will not be fragrant. Therefore, after the water boils, you must first add ginger (cut with a knife), scallions, garlic, and flower dews. When the soup is fragrant, add the washed meat. It is best to cook it until 80% cooked, and then take it out, otherwise it will be too soft.3. Cut the meat skillfully: Many people cut the cooked meat, which is too soft, and the fat and lean parts are difficult to cut. Those who know how to cook will put the cooked meat in cold water to cool it, and then cut it when the outer layer is cold and the inner layer is hot. If there is a refrigerator, it is better to put the cooked meat in the freezer for 2-3 minutes before cutting.4. Choose the right seasonings: The most important thing is to choose authentic. Cut it finely, and the sauce Ily should be a good quality one.The cooking method: First, stir-fry the seasonings in oil. Then add the meat and stir-fry. Add the beef offal, and stir-fry until cooked. Add a little water, and stir-fry until thick. Then add the vegetables, and stir-fry until cooked., It's a very important dish in Sichuan cuisine. Sichuan cooking exams often use "Mapo Tofu" as the main dish."Mapo Tofu" is always considered the first dish of Sichuan cuisine, and the embodiment of Sichuan cuisine. When you mention Sichuan cuisine, you'll definitely think of "Mapo Tofu".It's delicious and visually appealing, making it the best dish for accompanying rice.

History and Culture

"Mapo Tofu" originated from sacrificial offerings. It's made by cooking the offerings after paying respect to the gods and ancestors, hence the name "Mapo Tofu". "Mapo" refers to the area around Chengdu, Sichuan. In the western part of Chengdu, it's also called " " (ao guo rou), meaning "cooked meat in a pot".It can be made in every household in the Sichuan and Chongqing regions, and it's also a traditional dish in Sichuan and Chongqing restaurants.

Instructions

1. Choose the right meat: Use fresh pork from the hind leg, which has a ratio of 4:2 (fat to lean), 6:3 (fat to lean), but it shouldn't be too fatty or too lean.2. Cook the meat: Boil the meat in water. Don't add too much salt, because salt will draw out the flavor. After the water boils, add sliced ginger (cut with a knife), green onions, garlic, and Sichuan peppercorns. When the broth is fragrant, add the washed pork. Cook until it's about 80% cooked, then remove. Don't overcook it, or it will become too soft.3. Slice the meat: Many people slice the meat after it's cooled. This makes it easy to cut, but it's not the best. If you want to cut it neatly, put the cooked meat in cold water for a while, then cut it while the outside is cold and the inside is hot. If you have a refrigerator, you can put the cooked meat in the freezer for 2-3 minutes before cutting.4. Prepare the ingredients: Use authentic (Pixian Doubanjiang), cut it finely. The soy sauce should be thick enough to coat the bottle.5. Stir-fry: Master the heat. Use medium heat, then add the meat and finely chopped Pixian Doubanjiang. Stir-fry until the Doubanjiang turns red and fragrant.When the oil and heat are just right, you can stir-fry the meat into neat little balls, which is called " " (Deng Chan Wo)." " (Deng Chan Wo) is a very popular dish in Sichuan cuisine.When the meat pieces are formed into nests, immediately add sweet sauce, a little soy sauce, and a few drops of rice wine, along with some chicken broth, to enhance the aroma and flavor.Then, immediately add the ingredients, switch to high heat, and stir-fry until cooked through.

Noodle soup

Introduction

People from Yangyang have a famous saying: "Winter solstice package summer solsticeCold noodles".""Cold noodlesAlso known as "Noodle soup", it is the most popular staple food in Xiangyang during the summer, due to its simple preparation and refreshing taste, and has become a popular food in Xiangyang.According to legend, cold noodles were eaten in the Tang Dynasty.Du Fu wrote: "New noodles arrive near the market... Cold on the snow, the king cools down in the evening, this taste must also be available."The way to eat cold noodles: "It is cooked with clear water, when making noodles, add a few small pieces of fresh noodles, and soak for a while, called "noodles horse".This means to pre-soak the noodles, and then add seasonings.

Method

Ingredients: 200g of minced meat,Cucumber, appropriate amount of chopped coriander,Sesame seedsSauce: 50g, 5g of sesame oil, 15g of vinegar, 5g of soy sauce, 30 grains of Sichuan peppercorns, 15g of chopped green onion, 3g of salt, appropriate amount of cooking oil

Method: 1. First, slice the cucumber, chop the coriander, chop the green onion, and prepare minced garlic.2. Mix sesame oil with the sesame sauce, stir and melt.3. Add salt and stir.4. Add vinegar gradually, and stir while adding.5. After stirring, add a small amount of soy sauce and stir, and finally pour in cold water to completely dissolve, and when adding cold water, add it slowly while stirring, and then add it again.6. When the sesame sauce has a flowing feeling, it is ready.usesnoodlesSlightly coarser noodles are better, as they are more durable, after cooking, wash them, and add some ice cubes, which makes them very refreshing.12. After washing the noodles, drain the water and put it in a bowl, and pour sesame sauce on it, and add some noodles.Pickled vegetables and beef tripeIntroductionPickled vegetables and beef tripe is one of the traditional famous dishes in Xiangyang, Hubei Province.When

Korean pickled vegetables

and Japanese pickled vegetables are popular in several cities, the people of Xiangyang still insist that their own pickled vegetables are the best and most delicious.

In Xiangyang, as long as there are a few old ladies and aunts, they can always find a few jars of pickled vegetables under the bed.Beef tripe, the people of Xiangyang also rarely eat, but beef tripe is an exception, with a soft and elastic texture, regardless of how it is, the slightly spicy and sour pickled beef tripe is a popular appetizer in Xiangyang.Method1. Clean the beef tripe;2. Cut the beef tripe into,Enoki mushrooms

and pickled vegetables, prepare.

3. In a pot, add appropriate amount of oil, and put the beef tripe to fry, while adding ginger, rice wine, and water;4. Add pickled vegetables;Sweet potato and chickenIntroductionSweet potato and chicken is a genuine Han nationality famous dish in Hubei Province.The chicken

is tender and tough, the sweet potatoes are soft and sticky, with rich sweetness and aroma, and the taste is salty and fresh, eating the original taste, the sweet potato and chicken is made with "sweet potato" as the main ingredient, which is a nutritious dish.

Method

Main ingredients: 1000g of chickenSweet potatoes(fresh) 200g, ingredients:

Flavoring

2g, Starch(Green beans)10g, salt 2g, oil 50g, soy sauce 30g, chopped green onion 25gPig oil(refined) 20gMethod: 1. Wash the chicken, cut the head and claws in half, cut the wings into 6 pieces, and cut the other parts into 3 cm cubes,Chicken legscut into two segments, chicken neck cut into 4 cm segments, chicken wrist cut into 4 pieces, and cut into 4 pieces.6. Peel and cut the sweet potatoes into 2 cm cubes, and put them in a boiling water pot to cook for 5 minutes, and then take them out and peel.

7. Fry in a pan over medium heat, add the chicken pieces and stir-fry until golden brown.8. Add the sweet potatoes and stir-fry until soft.9. Add the chicken stock, sweet potatoes, soy sauce, white sugar, and chicken broth.10. Bring to a boil, and then reduce the heat and cook for 10 minutes, until the meat is tender and the sweet potatoes are soft, then add the refined pig oil, flavor, chopped green onion, and stir.11. Add the cornstarch slurry, and stir until thickened.12. Season and serve.Tapioca

Introduction

Xiangyang tapioca, also known as

CassavaWater ChestnutCassava grown in Sanzhang has a sandy and sweet taste, with no fiber, and is the best variety of cassava.The way to make tapioca is to make tapioca, which is key to controlling the oil temperature and fire, so that the cooked tapioca is long and sticky, and does not stick to the bottom, and is delicious and nutritious.Method

Ingredients: 400g of tapioca, 80g of white sugar, 2g of black sesame seeds, 100g of cornstarch, 500g of salad oil (actual consumption 100g)

Method: 1. Peel the tapioca and soak it in water for 10 minutes, then blanch and drain, and then add cornstarch.2. Heat the oil to 70% hot, add the tapioca and fry until golden brown.3. In another pot, add the oil and white sugar, and stir over high heat until it forms a large bubble.

4. Add the fried tapioca and stir.5. Add the black sesame seeds and stir.6. Serve.

Crispy Honey

Introduction

Crispy honey, a famous Han nationality snack in Xiangyang, mainly consists ofFlourSugar Sesame oil, and a small amount of alkaline.After fermentation, it is formed into a sweet potato-shaped cake, and then baked in a special oven for 4 hours.Its color is golden brown, crispy, not sticky to the teeth, and the taste is delicious and nutritious, and has the effect of clearing heat and detoxifying.

Method

Ingredients: Flour, sugar, sesame oil, and a small amount of alkaline.

Method: After more than 20 steps of baking, it is easy to eat.The crispy honey in the past was baked in a charcoal oven and a large pot, and it took 3 hours to bake.Now, the crispy honey has been equipped with infrared ovens and a dough machine, sealing machine, and marking machine, but the main process is still controlled by experience, and the taste has maintained its original flavor.