Huanggang is a county-level city under the administration of Hubei Province, located in the east of Hubei Province, south of the Dabie Mountains, north of the middle reaches of the Yangtze River, and in the middle section of the Jing-Jing Railway. It is one of the member cities of Wuhan, with the south facing the cities of Enzhou and Huangshi, across the Yangtze River, and the east connected to Anhui Province, and the north connected to Henan Province.

FeaturesSnacksDongpoTofuFish, DongpoBraised porkand Dongpo beefDongpo meatand bean oil skinSpring rollsand Huangmei pears, yellow plumsGreen beansStir-fried eel, yellow plumsWild duckStir-fried sour vegetables, yellow plum fish, dragon pond oil noodles, macheng porkCakesand QichunEelTofu, green beans stir-fried eel, tounfengSticky riceChicken soupand Wuxue braisedCarptail, XishuiHoney glazeLotusLotus rootand crabSoybeansmashed, crab roeCarpbelly, crabYellow carpwing

Dongpo tofu

Introduction

Dongpo tofu, the famous poet Su Dongpo, who is proficient in cooking, personally created and innovated tofu dishes.High-quality tofu plus the cooking of famous people is likePork elbow, with tender and bright color, and rich fragrance.The production method mainly uses Huangzhou tofu, putting tofu intoflourandeggsand salt, etc., to make a batter, then fry in a pot with 50% hot oil, and then take it out and drain the oil;Put oil in the pot, along with bamboo shoots,shiitake mushroomsand seasonings, then add the drained tofu, cook until cooked and out of the pot.

Historical and cultural

During the Yuan Dynasty of the Southern Song Dynasty, Su Shi was demoted to Huangzhou as a deputy of the garrison.Upon arriving here, he wrote the poem "Upon arriving in Huangzhou", praising the Yangtze River flowing around the city, knowing the beauty of fish, and the fragrance of bamboo growing in the mountains, and had a good impression of the people and things in Huangzhou.He stayed in Huangzhou for more than four years, writing hundreds of poems, notes, and articles, introducingBraised meatstir-fried vegetables, cooking, fryingcakes, boiling rice, stewingporridgeand braisingsoup, which he made specific introductions, some of which he personally created, some of which he introduced and spread, and some of which he created after leaving Huangzhou. These are now compiled into "Thirty-two Flavors of Dongpo".Some of these are also created by the famous chefs in Huangzhou based on Dongpo's dishes.

According to the Qing Dynasty's "Food Recipe" and the Song Dynasty's "Eight Classifications of Life",Long beansandBean sproutsgreen beansandfava beansand redsmall beansandpeasandgreen beansand white rice beans, the most fragrant and delicious are red rice beans, small beans, and green beans.The people of Enzhou like to use the three types of beans to cook porridge.As mentioned before: "Dongpo Two White Rice" refers to the use of small beans.The Dongpo poem "Dongpo Tofu" refers to one of these three types of beans.The poem says: "The young master hurried to serve tofu soup, set the fire to break the stove and burn the clothes.The hunger and cold are relieved.But not seeing the golden fields, the plum trees blooming, cooking and frying are all beautiful.The plum, bean, and tofu soup is not a famous dish, so hastily make stone season ( ) … use a stone mortar to grind and Hangzhou's ingredients are like jade, use a clay pot to cook the beans is as soft as silk…" This method of "clay pot cooking beans" is also a commonly used method in the east of Enzhou.

Dongpo Tofu Fish

Introduction

Su Shi was demoted to Huangzhou, Hubei Province, upon arrival in Huangzhou, he immediately wrote a poem praising Huangzhou as "Yangtze River flows around, knowing the beauty of fish, bamboo grows in the mountains, knowing the fragrance of bamboo".There is a kind of fish in Huangzhou, known as "fat head fish", with a fat head, large mouth, the locals often use "fat head fish" to cook soup, and there is a legend that Su Shi likes to drink thissoup.After his improvement, he added tofu, and the taste is even better.This is now a famous dish in Huangzhou.

Making method

Raw materials: one fat head fish, about 500 grams, 300 grams of tofu, 10 grams of green onions,ginger15 grams,soy sauce125 grams,salt2.5 grams,sugar10 grams, 25 grams of rice wine, drychili2,peanuts50 grams of oil.

Production method: 1, firstfish headremove the gills, wash clean, and apply with soy sauce.tofu cut into long square blocks, blanch in boiling water, and then take it out and drain the water.2, turn on the fire, put the oil into the pot, heat up, and then put the fish head into the oil, and when the two sides are golden, take it out and put it inClay pot， （ ） （ ） ， 1000 ， ， ，30 ， ，About 30 minutes, add tofu, continue to cook until the tofu is cooked through.

Dongpo beef

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Ingredients: Main ingredients: beef ribs, auxiliary ingredients: green onionRadish...：Seasonings:Tomato sauce... sauceBeef bones...saucePeanut sauce...salt, sugar, scallions, ginger, garlic, chili peppers, dried fruitStar anise...bay leaf：1 ， ，

Instructions: 1. Boil the beef ribs over high heat until 70% cooked, cut into cubes,；2 ， ， ，2. Heat the pot, add oil, add tomato sauce, sauce, beef bone sauce, peanut sauce, chili peppers, sauté with soup, scallions, ginger, garlic, dried fruit, star anise, bay leaf, sugar, chicken broth, and then add beef ribs, radish, and white radish, and cook until soft and tender.

Cook plum

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Yellow River plum can be cooked in several ways， ， ， ，， ， “ ”

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Instructions

Its production characteristics are first to select high-quality ingredients, using the best quality， ， ，， ， ， ， ， ， ，Grapes，，， ， ，， ， ，：“ ， ； ， ； ； ； ， ； ，” ， ， ， ， ， ，Secondly, the workmanship is meticulous, repeatedly kneading the flour, kneading until the dough does not stick to the pot and the table, then press and roll the dough into strips, cut into small pieces, and use a rolling pin to quickly roll each piece, while sprinkling with starch, until rolled intoLotus leaves，， ， ， ， 12

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Brief introduction

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” ， “ ”，Make tofu, the water quality is very important, the water in Yellow River is clear, cold and without impurities.： ( )300 200 ： 15 10 10 2 15 2 30

Instructions

Yellow River tofu uses well water, lake water and pond water, but uses well water.Yellow River tofu uses water from the city south,. This well is located in Huanggang Middle School.This well was originally far from the city, surrounded by no one living, and its water was clear, cold and without impurities.Using this well water to make tofu, the meat is tender, juicy and white.There is a saying about making tofu: "Select high-quality ingredients, remove any sand, hollow shells, and wash thoroughly;Wash the beans frequently, change the water regularly;Tofu...Grind the beans to a fine degree;Recognize the water's properties, distinguish between sweet, salty and light water;Press the tofu according to the specified method, make tofu in the required way....

Dongpo meat

Brief introduction

Dongpo meat is a very characteristic Chinese traditional dish, belonging to Hakka cuisine.The method is to wash the meat, then fry it in oil to make the skin crispy, then color it and fry again, then season it, and finally put it in a steamer for 12 hours.When it is taken out of the steamer, it is golden, not greasy, with sweet and salty flavors, and a strong aroma.

History and culture

Su Shi (1036-1101), a writer from the Song Dynasty, is one of the eight great writers of the Tang and Song Dynasties.Together with Su Shi, his poetry is also a double master.His calligraphy and painting are also unparalleled.In the art of cooking, he also has his own skills.When he was persecuted and exiled to Yellow River, he often cooked and tasted with his friends.He is best known for making red-braised pork.He wrote a poem to introduce his cooking experience: "Slowly fire, add less water, and cook thoroughly."However, the pork that was named after him is said to be a funny incident that happened when he returned to Hangzhou for his second term as a local official.Instructions

Main ingredients: pork (fat and lean) 300g

Bean sprouts200g Seasonings: 15g color,Light soy sauce10g, old soy sauce 10g, black pepper 2g, cooking wine 15g,MSG2g, Ingredients:...Pork belly500g, leafy greens (200g), salt,Fermented shrimp7.5g, sugar (4g), soy sauce, tapioca starch (15g), seasoning powder, oil (75g), scallions (1), chicken broth (500g).

Instructions: 1, wash the pork belly, blanch it in boiling water to remove foam;2, wash the leafy greens and drain;3, heat oil in a pan to 60% heat, add the pork belly and fry until golden brown, then remove;4, cut the pork belly into thick slices and place in a bowl, add appropriate amount of leafy greens on top, press evenly;5, place the prepared pork belly in a steamer, pour in a sauce made from sugar, soy sauce, old soy sauce, pepper, rice wine and seasoning powder;6, steam for 1 hour, then remove and invert onto a plate.

Dongpo Pork

Introduction

Dongpo Pork is a traditional Han dish from the Jiangnan region, belonging toJiangxi cuisinecategory, with pork as the mainingredient.Crab meatThe dish is tender pork, with a bright red color, mellow flavor and rich sauce, tender and not crumbly, fragrant and not greasy.Dongpo Pork, with complete color, aroma and flavor, is deeply loved by people.Slow fire, less water, more wine, is the key to making this dish.

History and Culture

It is said to be created by the Northern Song Dynasty writer Su Dongpo (from Meishan, Sichuan).The earliest origin of Dongpo Pork is in Hangzhou, Zhejiang.In 1080, Su Dongpo was exiled to Huangzhou, and because the pork was cheap and abundant locally, he came up with this way to eat pork.In the Song Dynasty, Zhou Ziqi wrote in "Bamboo Slope Poetry," "Slow fire, less water, and cook until perfect, and he will be proud of it."Every morning, cook a bowl, and enjoy it yourself without worrying about others.Later, in 1085, Su Dongpo returned from Huangzhou, and was appointed in various positions in Zhangzhou and Zhenzhou, before eventually being dismissed, and in 1089, he requested to be transferred to Hangzhou as a magistrate. This is how the Huangzhou roasted pork method developed into Dongpo Pork.As a Han dish, it is now popular in Jiang and Zhejiang.

Instructions

Ingredients: 1500g of pork belly, 100g of scallions, 100g of sugar, 250g of Shao wine, 50g of ginger, 150g of soy sauce.

Instructions: 1, wash and scrape the pork belly, cut into 10 square pieces (about 1 two), place in a pot of boiling water to cook for 5 minutes, then wash and drain.2, take one large sand pot, use a bamboo sieve to line the bottom, first spread scallions, add ginger, then arrange the pork belly with the skin facing down, add sugar, soy sauce, and Shao wine, finally add scallions, cover the pot with a lid, and usepaperto seal the edges of the sand pot, place it on high heat, after boiling, seal the lid and simmer on low heat, after it is almost tender, remove the sand pot from the heat, drain the oil, place the meat skin side up in a specially made small clay pot, cover with a lid and place in a steamer, steam for 30 minutes until the meat is tender.

Macheng Meat Cake

Introduction

Macheng Meat Cake is one of the traditional Han dishes in Macheng, Hubei.Remove the thorns and skin from fresh fish, and cut the pork into a meat puree, mix with (trio powder), water, and salt in the correct ratio, then add ginger, scallion, and other seasonings, and make into round or square shapes, and place in a steamer, steam for 15-20 minutes, then slice the meat cake into long strips, arrange it on a fresh flower plate, and make a pagoda shape.It can be eaten raw or cold, and its flavor is fresh and delicious.

Instructions

1. Remove the skin and thorns from red (trio powder), also known as white, and cut into 4cm long and 1.6cm wide strips.Cut the pork into pieces and grind it into a paste, add (nitrate), 1g of scallions, and (sugar cane), and mix well.2, add 250g of water and mix well, then add the meat puree, 2g of MSG,(pepper)1g, and mix well to form a paste.3, place (tofu skin) in a steamer, evenly spread the fish meat on top (about 3.3cm thick), place it on a boiling water pot and steam for 30-40 minutes, then open the steamer anduse (egg)to smear on the meat cake, and sprinkle with red chili powder (optional)Steam for 5 minutes, then remove, cut into 10cm long and 3.3cm wide strips.4, place the fresh flower plate, use red strips at the bottom, and arrange the meat cake strips to make a pagoda shape, then place it in the steamer and steam for 30 minutes until it is tender.5. Place the (fire) on high heat, add roasted pork soup, MSG, salt, pepper, scallions,(wood ear), and stir-fry until boiling, then pour out.6. Stir-fry 5cm long, 3.3cm wide (bean sprouts), (scallion) in a wok on high heat, add (lard), then add the pork, leafy greens, and stir-fry until wilted, add sauce and serve.7. Stir-fry 5cm long, 3.3cm wide (crab yellow tofu) in a wok on high heat, add (lard), then add crab meat, crab yellow, and shrimp, and stir-fry until fragrant, then add the tofu, and pour in boiling water.Use a large fire to steam for 1 hour, then remove and invert onto a plate.Dongpo PorkIntroductionDongpo Pork is a traditional Han dish from the Jiangnan region, with (dried tofu) as the main ingredient.

The cooking technique of Dongpo Pork is mainly to braise, and the flavor is salty and fresh.

The characteristics of Dongpo Pork: tender and juicy, with a fragrant and delicate flavor.

Dongpo Pork is deeply loved by people.Slow fire, less water, more wine, is the key to making this dish.History and CultureIt is said to be created by the Northern Song Dynasty writer Su Dongpo (from Meishan, Sichuan).The earliest origin of Dongpo Pork is in Hangzhou, Zhejiang.Crab yellowShrimpEggs.Seasonings: scallions, ginger, salt, vegetable oil.Heat the oil in a wok, sauté the ginger, then add crab meat and shrimp to sauté, and finally add tofu, add water to cover the tofu;Heat over high fire, and then thicken with concentrated.Add egg, crab yellow, and stir until it thickens.Season, remove from heat, and serve.The pork is sweet and savory, with a unique flavor.The flavor is savory with a hint of freshness.

Instructions

InstructionsMain ingredients: tofu (soft) 400g Auxiliary ingredients:Crab

200g Eggs 75g Shrimp 75g Seasonings: 8g onion, 3g ginger, 5g salt, 5g, 30g vegetable oilInstructions 1. Cut the tofu into 2cm cubes;2. Peel the crab, remove the crab meat and crab yellow;3. Beat the eggs, prepare it.Heat the oil in a wok, sauté the ginger, then add crab meat and shrimp to sauté, and finally add tofu, add water to cover the tofu;Heat over high fire, and then thicken with concentrated.Add egg, crab yellow, and stir until it thickens.

Crab yellowSea urchin

Brief introduction

Crab yellow and sea urchin are traditional dishes in Hubei and Nanjing, belonging to Han Chinese cuisine.The characteristics of crab yellow and sea urchin: sea urchin is tender and juicy, crab yellow and crab meat are oily and fragrant.It is a delicacy in autumn.

Instructions

1. Trim the sea urchin, and put it in boiling water, cook over low heat, maintain a slightly open state;2. When the sand skin cracks, remove it from the fire, and remove the sand;3. Re-cook in boiling water for 4-5 hours, remove the sand and the rotten part of the edge, immerse in water, and change the water regularly, so that the sea urchin is completely expanded, and it will become tender and remove the fishy smell;4. Then soak in cold water for half a day, the sea urchin will shrink and recover, and remove the fishy smell, and can be used.5. Wash the live crabs, tie them with thin hemp rope, and put them in a steamer, and steam them over high fire;6. In a bowl, pour 150ml of chicken broth, put crab shells and crab bodies into the broth to remove the crab yellow;7. Then put the crab meat into the bowl, wait for it to be used;8. SaltDuck eggWash the duck egg, blanch it, and season it, and wait for it to be used;11. Put the clean and blanchedVegetable oilHeat in a wok, add the crab yellow, crab meat and cooked duck egg, pour in the steaming juice, add soy sauce, MSG, and gently stir.Wash and blanch, then set aside for seasoning;11. Heat a wok over high heat and add the cookedpork fat.Heat and add the crab roe, crab meat, and cooked duck egg yolks, along with the steaming broth, soy sauce, salt, and MSG. Gently stir and drizzle with cornstarch slurry. Use a spoon to push and stir the wok, then drizzle with the remaining pork fat and remove from heat. Plate and sprinkle with black pepper. Arrange the leafy greens around the edges to create a beautiful presentation.