, a city in China named after filial piety, and the only prefecture-level city in China with a name derived from filial piety.Located near the center of the Central Plains region, Wuhan, this city is a member of the Wuhan metropolitan area, one of the most promising and competitive cities in the Central Plains region, ranking among the top six in the province.

FeaturesSnacksDuckRoasted chickenand perch,and carpand tofu skinand fried fish,and dragon and phoenixand silver threadand lotusand braised fish,and stir-fried vegetables,and sand bread, fried eel, duck meat and eggs, and mushroomand peachand lotus leafand rice cakesand lotus leaf cakes.

Cloud Dream Fish Noodle

Introduction

Cloud Dream Fish Noodle is a food made withnoodlesandfishandcarporgrass carpas the main ingredients. It is a famous local delicacy in Hubei province.It is produced mainly in Yunmeng County, Hubei, and named after it.This food is very nutritious and easy to digest and absorb, with warming and invigorating effects. It is also known as "Longevity Noodles".

History and Culture

Cloud Dream Fish Noodle was first produced during the Qing Dynasty, Guangxu years.Cloud Dream Fish Noodle uses fish from the "White Crane River",andwater from theandandIt has two ways of eating, one isnoodlescooked immediately after making, and then add seasoning to eat;the other is noodles made and dried for long-term storage, and can be cooked and eaten when needed.

Cloud Dream Fish Noodle is a local traditional snack.It has been famous throughout the country.This product is nutritious and has a unique flavor, and is a delicious and desirable food.In 1915, Cloud Dream Fish Noodle won a high-quality silver medal in the Panama World Exposition, and its products were sold throughout the country and international markets.How to Make

Using fresh fish (green, carp, grass carp), remove internal organs, scales, head, bones, and skin, and then grind into a paste. Mix with high-quality noodles, wheat flour, soybean powder, salt, soda, and water to make a thin dough, then press into thin sheets (each sheet is 150-200 grams, with a thickness of 1 cm), steam until cooked, then spread and roll, cut into strips, dry, and package.

Xiegang Candied Fruit

Introduction

Xiegang Candied Fruit is a famous Han ethnic snack in Hubei.

The main ingredients are refinedsticky ricehigh-quality sesame seeds, andwhite sugarwith peach flowers, preserved tangerine peel, etc. It is made through 12 production processes and 32 steps, and Xiegang Candied Fruit has a shape like a comb, is white and translucent, and has a fragrant aroma, and is sweet and delicious with a unique flavor, and is rich inprotein,grapes,sugar, and various vitamins. It has the effects of warming the lungs, nourishing the stomach, benefiting the liver, and strengthening the kidney.Xiegang Candied Fruit has a long history. It is said that Emperor Zhao Kuangyin of the Song Dynasty tasted it and praised it, which made it a royal tribute.The main production area is the eight-mile port in the south of Xiegang.It is said that only by using "Dragon Water" from the west gate of the city, can the best candied fruit be made.How to MakeIngredients: Pure white and translucent sugar, with a content of 99.5% or more.

Sticky rice: Not moldy, without impurities.

Sesame seeds: Full grains, thin skin, fresh, without impurities, the best is sesame seeds harvested in the same year.Wheat: Use four-sided or six-sided wheat with thin skin, light color, and shiny, and neat wheat grains.Do not use two-sided wheat.The germination rate of wheat should not be less than 95%.Production method: Sesame → wind selection → soaking → rinsing → peeling → washing → drying → roasting → screening → cooling.Operation points: Sesame peeling requires thorough processing, so that the final product will be pure white and crispy, and easy to eat.

Therefore, it is necessary to strictly control the soaking and peeling process.According to the temperature and water temperature, determine the soaking time, so that the sesame seeds can be fully soaked and expand, making it easy to peel.According to the degree of soaking, accurately control the peeling time, so that the sesame seeds are peeled completely.Roasting: small quantity, multiple pots, so that the sesame seeds can burst.The color should not be yellow or burnt.Therefore, it is necessary to strictly control the fire and roasting time.Marry the fishIntroduction

Marry the fish is a traditional Han ethnic dish in Yingcheng.

Yingcheng is known for its fresh fish.

And is a localtraditional snackThe folk often presents fresh fish and "Marry the Fish" to the bride on the wedding day.There is a story about the delicious "Marry the Fish".Marry the Fish is mainly made of perch.The fish meat is tender and juicy.It is a very delicious dish.How to Make

Main ingredients: 1500g of perch,

Yellow Cucumber100g, green onion,soy sauce,andandandandandandandandandandandandandandandand

1. Cut the perch into pieces, and insert a cross-shaped knife on both sides, then blanch in boiling water, and then put it in cold water to shape into a cylinder.Then addheadandandandandandandandandandandand

Royal Chicken

Introduction

Royal Chicken is a famous Han ethnic dish in Hubei.The meat, skin and bones of the chicken have a consistent flavor, and the meat is crispy, not sticky, and not greasy, with a fresh and delicious flavor, and is tender and delicious. It is ঝাঁপRoyal Chicken was introduced to the Imperial Palace in the 25th year of the Jiaqing Emperor and became a royal dish.At that time, the imperial family and courtiers would eat it every few days to strengthen their bodies.Royal Chicken is made with 1.5 kg of fresh chicken, and 24 kinds of Chinese medicinal herbs and seasonings.The chicken is not processed with medicinal herbs, and it is low in fat and cholesterol.Royal Chicken is produced by the same company as the Royal Chicken.

How to Make

Ingredients1.5 kg fresh chicken,cucumber100g, green onion,andSauce,Tomato sauce25 grams of white sugar, 25 grams of white sugar, 50 grams of fragrant oil, spices,Soy sauceWhite wine, salt, chopped green onion and ginger, as needed.

Instructions: 1. Court chicken washed and dried.Various marinade put in a basin and mixed, knead the chicken body and outside, put in a basin and marinate for 24 hours, then roast.2.OvenHeat to 220 to 250 degrees, put the chicken into the roasting pan and bake in the oven.Turn once every 15 minutes, until cooked (approximately 45 to 60 minutes), remove and slice.ChickenInside, with ingredients, prepare the plate, and it's ready.

Freshly fried eel

Summary

Freshly fried eel is a famous dish from Hubei, a way of processing eel. Hubei cuisine is centered on the Jiang Han Plain, developed from local dishes such as Jingnan, Xiangyang, and Zhezhou and Hanmian. Wuhan cuisine is its representative.Hubei is located in the middle reaches of China's Yangtze River.

Method

Main ingredients: eel 530 grams.Auxiliary ingredients: winter gourd 50 grams, fresh mushrooms 50 grams, tapioca (Peas) 25 grams.Seasoning:Vinegar3 grams, rendered lard 70 grams, salt 2 grams, rice wine 15 grams, fragrant oil 20 grams, garlic (white) 25 grams, MSG 2 grams, small green onions 15 grams, black pepper 2 grams, ginger 15 grams, soy sauce 5 grams.Method: 1. After cleaning the eel, cut through the eel meat, then cut into 4 cm long pieces, put in a bowl.

2. Add a little salt and starch to the fish meat, stir in the slurry.3. Wash fresh winter gourd and mushrooms, slice evenly.4. Take one small bowl, pour in rice wine, a little salt, MSG, soy sauce, sugar, vinegar, and 100 ml of broth, and mix with starch to make the braising juice.5. Heat lard in a pan, heat over a strong fire, put the eel slices in, after forming a roll, drain off the oil.6. Leave a little oil in the original pan, add sliced winter gourd and mushrooms, then pour in the prepared braising juice, put in the eel roll, flip a few times, pour in oil to cook, and serve. Sprinkle with black pepper.

Rice

Steamed cakeSummary

Steamed cake is a traditional Chinese steamed cake.

RiceThe steamed cake is a steamed cake made with rice, it is white and soft, sweet and delicious, and has a good taste. It is a seasonal snack in summer and autumn.It has unique flavor and high nutritional and health functions.It is a food with nutrition and delicious taste, easy to learn, a family food.Method: 1. Take 500 grams of rich flour.

50 grams of sugar, 75 grams of old yeast.

500 grams of white sugar, 300 grams of lard, 10 grams of fragrant flower, 50 grams of sesame flour, 10 grams of baking soda.Method: 1. First, make the dough.Put the flour on a plate, make a pit in the center, first put in sugar and water, and knead it thoroughly, then add old yeast.

After kneading, put it in a basin, cover with a damp cloth, and ferment for 90 to 100 minutes.Observe that the volume has expanded to double.SteamingExpand the volume to one time.2．Take out the dough, put it on a plate, add baking soda, 50 grams of white sugar, 75 grams of lard, and knead it. Press it flat.Then roll it into a paper-like sheet, brush with lard, roll it into a cylinder, then roll it into small finger-like sticks, and cut them into about 13 cm long pieces.Put all the dough pieces evenly into the steamer, steam over high heat.Steam for about 10 minutes.Take out, and cut into square or round shape.Anlu Hulin ChickenSummary“Anlu Hulin Chicken” is a series of dishes from Taibai Restaurant in Anlu, Hubei. The dish is named after Li Bai, who was a member of the Imperial Court. The dish is made by first marinating the whole chicken, steaming it until it is 70% cooked, then removing the bones and cutting it into pieces. The dish is then decorated with egg yolk, mushroom, and a small amount of shrimp balls.The dish is meticulously crafted, with vivid shapes and a delicate taste.

Method: 1. Main ingredients: 1000 grams of chicken. Auxiliary ingredients: 20 grams of fresh mushrooms, 150 grams of shrimp, 20 grams of ham, 20 grams of winter gourd. Seasoning: 3 grams of rice wine, 1 gram of white pepper, 10 grams of garlic, 5 grams of green onion, 5 grams of ginger, 1 gram of MSG, 4 grams of salt, 10 grams of soy sauce, 8 grams of tapioca (peas).

Method: 1. After killing and gutting the chicken, cut the chicken belly open, remove the internal organs and wash clean and dry.

Add salt, rice wine, garlic, green onion, ginger, and white pepper to the chicken meat and marinate for 2 hours.After marinating, put the chicken in the oven and roast for about 1 hour.

Take out the chicken, remove the bones and cut into pieces.

2. Add 20 grams of fresh mushrooms, 150 grams of shrimp, 20 grams of ham, and 20 grams of winter gourd.Add 3 grams of rice wine, 1 gram of white pepper, 10 grams of garlic, 5 grams of green onion, 5 grams of ginger, 1 gram of MSG, 4 grams of salt, and 8 grams of tapioca (peas).

The final cooking process: 1. Put the chicken pieces into a steamer, steam over high heat for about 10 minutes.

Take out, and cut into square or round shape.BloodClean wipe (cannot be washed with water) 2. Cut into 0.3 cm thick slices, sprinkle with damp starch, mix well, and use. 3. Heat oil in a pan until 80% cooked, spread the fish slices into the oil pan. 4. Wait for the fish slices to expand and roll into a cylinder, return to the pot, and addPepperGinger, vinegar, soy sauce stir-fry quickly. 5. Take out and sprinkle with pepper and scallions, and it's done.

City of Cheng

Introduction

The City of Cheng is a traditional Han cuisine, with main ingredients such as trotters.Due to its complete color, aroma, and taste, it is loved by people.Located in the central area of the Jiang Han Plain, the City of Cheng has abundant resources, and there are many lakes and abundant underground mineral resources.People here are very particular about eating, especially those who are famous.This dish has a golden color, is fragrant and fresh, and is not greasy.

How to make

1. Place the trotters in cold water to cook until they are cooked, then remove and scrape off the impurities on the skin with a knife, then brush with sugar color, and dry.2. Fry in a pan with 60% hot oil, then cut into cross-shaped, do not break the skin, then put it in the pot to cook for 10 minutes, to remove oil.3. Take a large bowl,Pork skinPlace it at the bottom of the bowl, add soy sauce, white sugar, salt, rice wine,Eight corner, cinnamon, ginger, green onions, cold water, boil over high heat.4. Take out the cooked trotters, drain the soup, remove ginger, green onions, eight corner, cinnamon, and place it in a plate, use the glass sauce to pour over the trotters, and drizzle with a little fragrant oil, sprinkle with green onions, and decorate the edge of the plate, and it's done.

YellowPie

Introduction

The Yellow Pie of Xiega is a famous snack of the Han ethnic group, the crust is crispy and does not break, both the crust and the inside are crispy, the crust is crispy and golden, and it does not stick to the teeth.Yellow PieOil doughEating, people praise: pie with oil dough is more delicious than other dishes.

How to make

Main ingredients: flour,Snow eardried vegetables, pork lard.Accessories: sesame seeds, vegetable oil, honey, salt, alkaline water, yeast powder.

How to make: 1. Cut the pork lard into small pieces.2. Steam the snow ear and dried vegetables to soften them (you can also steam them in advance).Soak sesame seeds for 5 minutes.Dissolve honey in water to makehoney sauce.40. 3. Add pork lard to the snow ear and mix with salt.3. Dice the pork fat and mix with chopped snow peas and salt to form the filling.4. When the yeast powder is well-risen and has a sponge-like texture, add alkaline water and repeatedly knead and stretch until it becomes a dough, then roll it into a skin, brush with vegetable oil, sprinkle with flour and rub it evenly, then roll it up from the outside to the inside and form a long cylindrical shape, then cut it into dough, and press it into a circular dough, and wrap it into the filling, and fold it tightly, and place it on the cutting board, and roll it into an 8 cm circular dough, and brush with honeysauce.44. 5. Use5. Prepare the dough for the buns.panto fry until golden brown.

Anlu Han Lin Chicken

Introduction

“Anlu Han Lin Chicken” is a series of dishes cooked by Taibai Restaurant in Anlu, Chu,Garlic sproutsA famous dish, and this dish is named after the Hanlin.The preparation method is to first marinate the whole chicken in a marinade and steam it until 70% cooked, then remove the bones and cut it into pieces, and then arrange it on the plate to resemble the original chicken.In addition toEgg yolkpastries, carve "Hanlin Chicken" on it, and place it in front of the chicken, and also add chicken broth,Mushroomto marinate and add a fewShrimp ballsto decorate, and then steam and cook.It is a finely crafted, vividly shaped, and perfectly integrated dish with excellent quality and delicious taste.

How to make

Main ingredients: Chicken (1000g) Accessories: Mushrooms (fresh) (20g) Shrimp (150g) Ham (20g) Winter gourd (20g) Seasonings: Rice wine (3g) Black pepper (1g) Garlic (10g) Green onion (5g) Ginger (5g) Flavoring (1g) Salt (4g) Soy sauce (10g) Starch (bean) (8g) Rice wine (30g) Lard (for frying) (30g)

How to make: 1. Slaughter the chicken, cut open the belly and remove the internal organs, wash and dry, and place it in a bowl.2. Add a little salt, rice wine, garlic, green onion, and ginger to the chicken, and marinate for 2 hours.3. Marinated chicken, put into the oven and steam for about 1 hour until 70% cooked.4. Remove the cooked chicken, cut it into pieces, arrange it on the plate to resemble the original chicken, and place it upright.5. Peel the garlic, and cut it into small pieces.6. Wash the green onion and ginger, and cut the green onion into pieces and ginger into slices.7. Cut the ham into strands.8. Cut the winter gourd into strands.9. Place the mushrooms in thepotand add 50ml of chicken broth to cook.10. Add 20 small shrimp balls to the shrimp.11. Arrange the shrimp balls around the chicken, and steam again for 5 minutes.12. Heat a pan over high heat, add vegetable oil, and stir-fry the ham and winter gourd until fragrant.