Huangshi, located in the south-southeast of Hubei province, on the south bank of the Yangtze River.Established in August 1950, it is one of the two county-level cities established in Hubei Province after the founding of New China, and a secondary city of Wuhan urban area. It is also an important industrial base for raw materials in the central region, and a city approved by the State Council for open development along the river.

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Huangshi Pastry

Introduction

Huangshi Pastry is one of the traditional famous food in Huangshi City, Hubei Province, Huangshi Pastry is made ofFlour．Sesame．Sugar．Small Sesame Oil．Money Cake．SugarSafflowerAnd other ten kinds of high-quality ingredients. It is famous in Hubei Province due to its unique flavor of "making a loud drum and a gongs sound, yellow and bright, fluffy and crispy, sweet and fragrant, promoting digestion and appetite, and having a long aftertaste" and is popular all over the country. It has a history of more than 170 years, and was rated as "Famous Traditional Chinese Food" by the Ministry of Commerce in March 2011.

History and Culture

The legendary "Dragon and Phoenix Cake" is larger than a bowl, with dragon and phoenix auspicious patterns, and is made from ingredients such as sesame, sugar, oil, and safflower. It has a golden and crispy color.The Huangshi Pastry we know today is said to be the same.In the Qing Dynasty, in the Liu Ren Eight area of the county in Dapai, about 40 miles from Huangshi City, there was a Liu Fengtai grocery store. In the store, there was a pastry maker named Liu Hui.To attract customers, he used the "Dragon and Phoenix Cake" as the base, and added ingredients such as orange cake, and attached sesame on both sides of the cake. This is the Hui cake.Making1. Dough: Sift the special flour and spread it on the cutting board to form a circle. Add sugar, water, and sodium carbonate to make a soft and firm dough.Divide into small pieces and let it sit for a while, then roll it into a flaky pastry.

2. Flaky: Sift the special flour and add

Vegetable oilMix and rub.Rub the flaky pastry for a short time to avoid kneading and cooling, generally about 5 kilograms of flaky pastry takes about 20 minutes.After rubbing, cut into small pieces.3. Filling: Sift the special flour, spread it into a circle, and chop the fruit intoPeasLarge particles, put all the small ingredients into it, and mix with vegetable oil. Then mix it evenly with the cooked flour, which is soft and firm.The filling should be made the day before, so that the ingredients can be fully soaked, which is convenient for shaping.4. Shaping: After wrapping the flaky pastry, press it flat, roll it into a long strip, roll it into a roll, then fold it in three layers, and then roll it into a circle, and fill it, and shape it into a round cake.Put 5-6 pieces of flaky pastry together, and roll flour around the edge to prevent sesame from sticking to the edge of the cake when eating.Brush with water on the surface, and put two sides of the cake on the cake board, and ensure that the sesame does not fall off and is not messy.5. Baking: Bake in the oven, the bottom temperature is 100℃, and the top temperature is 150-200℃.The flaky pastry should be flipped twice during baking to make both sides of the cake have the same sesame color.Cool the baked cake and pack it.Green Onion Layered Meat PieIntroductionGreen Onion Layered Meat Pie is a home-cooked food.

It is a local specialty snack in Huangshi.

The main ingredients are 300-400g of flour,

Pork200g of filling, a certain amount of scallions or green onions,1 egg1, 1 small spoonful of salt, 1 small spoonful of, 2 small spoonfuls of, 1 small spoonful of,GingerA little, a little sesame oil, a little salad oil, and a little pepper.MakingIngredients: 300-400g of flour, 200g of pork filling, a certain amount of scallions or green onions, 1 egg, 1 small spoonful of salt, 1 small spoonful of, 2 small spoonfuls of, 1 small spoonful of, a little ginger, a little sesame oil, a little salad oil, and a little pepper.Making: 1. Wash the scallions, cut them into scallion segments, and set aside.Ginger cut into pieces and set aside.2. Mix the flour and knead into a dough.3. Add salt,, ginger,,, sesame oil, and pepper to the pork filling, and stir well, then add an egg and stir until the meat is firm.4. When the meat filling, scallions, and dough are ready, you can start making it.

5. The following steps are the same as

Scallion Oil

Cake folding method, take a small piece of dough, roll it into a circle, and use a spoon to evenly coat it with meat filling, then sprinkle with scallions, and cut with a knife at the black line, and then fold it in layers according to the picture. Finally, roll it into a round cake, and fry it in aPan.Daya DoughIntroductionDaya Dough is a food invented by the women in Daya rural areas.It is said that Daya Dough has been around for many years, and it is cheap and delicious.Because of its special making and delicious taste, it is very popular.The main ingredients of Daya Dough are noodles, and other ingredients areThinly sliced pork, tofu, and scallions.

When boiling noodles, cut the noodles into 1-2 centimeters, and put them into cold water with the pork, and then cook.

Its special is that the noodles are short, and the noodles have a floury texture.

MakingIngredients:Firm tofuPeel and dice the eggplant, add a little salt and marinate.Celery,Pork bellyDice and set aside;Light the stove, add oil and fry ginger and pork belly until the oil comes out, addStar aniseand eggplant, stir-fry over high heat, then add tomatoes, salt,sugarandsoy sauceto season, cook for three minutes, addred peppersbefore frying, add five-spice powder andMSGand sesame oil, pour onto the cookednoodlesand serve.

Instructions

Ingredients;Eggplant (choose small and tender eggplant), tomatoes, pork bellyAdditives: salt,chicken brothginger, star anise, soy sauce, sesame oil, five-spice powder,scallions

to tasteInstructions: 1. Wash and dice the eggplant, dice the tomatoes, and dice the pork belly;2. Place the eggplant in a bowl, add a little salt and marinate (squeeze out the marinade liquid after a while);3. Heat the wok, add ginger and pork belly, stir-fry over high heat, stir-fry until the meat is slightly colored, then add star anise and stir-fry until fragrant, remove;4. In another wok, add eggplant, stir-fry over high heat until the wok is dry, add diced tomatoes and stir-fry for a moment, add salt, sugar and finally, cover and simmer for 3 minutes;5. Add pork belly, chicken broth and bay leaf, stir-fry until cooked, serve;

Big pot noodles

Introduction

Big pot noodles are invented by rural women in Big City.It is said that in Big City, there have been big pot noodles since decades ago, it is cheap and practical, and people love to eat it.The special feature of big pot noodles is that the noodles are short, when the noodles are cooked, there is a layer of noodle glue, the noodles and the noodle glue are fused.InstructionsIngredients:Tofu,celery

,

Ingredients:Chinese date (scientific name: Hippophae rhamnoides) can regulate the intestinal activity in two directions.It can enhance the specific immune function and humoral immune function of the body, but does not affect the normal non-specific immune function of the body.It also has cough, expectorant, anti-inflammatory, stress relief and blood pressure lowering and blood lipid reducing effects.pork fat, scallions, etc., currently used in hotelshambeef, pork as a substitute for pork fat

Method 1, when boiling noodles, cut the noodles short, length 1-2cm2, put cold water and beef, tofu together into pot and cook3, put in ingredients when cooked, noodles become glutinousIts special point is short noodles, noodles cooked, noodles have glutinous, glutinous has noodles, glutinous noodles are fused

sticky rice chicken

introduction

sticky rice chicken is a Chinese Cantonese Han ethnic specialtysnackone, belonging to local specialty popular dishes in Yellow Stone, the making method is to putchicken meatThis soup is very suitable for girls to drink, and it also has weight loss effects.roast porksaltyegg yolkBig City noodlesshiitake mushroomsetc. filling, then withlotus leafto wrap and put intosteamcook.Sticky rice chicken has the fragrance of lotus leaf, chewing sticky and has the aroma of chicken meat

history and culture

It is said that the origin of sticky rice chicken is the night market before liberation, initially is bowl covered with steamed, later for small vendors for convenience to carry, changed to lotus leaf wrapped.ancient sticky rice chicken with rice,dried shrimp, shrimp granules, or without bonechicken wingsetc. as filling, refined.Traditional sticky rice chicken is a large amount, up to three four kilograms, eating one sticky rice chicken is almost half a meal.therefore, from 1980s, Guangdong restaurants launched the same material, but half the volume "pearl chicken".

making method

main materials: one piece of fresh lotus leaf, appropriate amount of sticky rice, appropriate amount of chicken meat,white fruitIntroductionchestnut, appropriate amount of cotton thread.seasonings: MSG, salt, green onion, garlic, edible oil, a little soy sauce.making method: 1. first, soak the sticky rice for about two hours, then take out and filter, put in steaming pot to cook.

2. cut the chicken into pieces, heat the edible oil, put the chicken into stir-fry, when five minutes cooked, take out the chicken.3. stir-fry chili, garlic, add chicken, then cook the chicken completely, at the same time add appropriate amount of MSG, salt, green onion.white fruit and chestnut, first boil with white water.4. after preparation, take out appropriate amount of cooked sticky rice, in the middle to insert stir-fried chicken, white fruit and chestnut, then add a little pepper, MSG, salt, use lotus leaf to wrap, use cotton thread to tie, make the sticky rice completely wrapped in lotus leaf.5. finally put it on small fire to steam, until the lotus leaf color becomes dark, when the lotus leaf fragrance is detectable, can take out to eat.fried sticky rice cakeintroductionfried sticky rice cake, Han ethnic snack, belongs to festival food, delicate and soft, fragrant and delicious, easy to eat, is the best choice for inviting guests and giving gifts.

making raw materials: sticky rice cake, oil, white sugar.

making method

raw materials: sticky rice cake, oil, white sugar.making steps: 1. make sticky rice dough: first, mix the oil, white sugar, egg, and baking soda with water, then add wheat flour and mix well.

the dough should not be too soft, otherwise it will affect the shaping, and not too hard, so as not to affect the crispness.

2. make filling: cut the white sugar and rose petals into fine, and mix with other fillings.

3. shaping: according to the specified volume of the product, divide the dough into small pieces, wrap into filling, roll into strips, and press into small balls.

4. put into molds, brush with egg liquid: first, put the cake into molds, then brush with egg liquid.

5. baking: oven temperature is about 250℃, baking time is about 7 minutes.

6. cooling, box: cooling the product and put into box.Cai Dianlotus root

soup

introductionCai Dian lotus root soup is a famous Han ethnic snack in Wuhan Cai Dian district, Hubei province is rich inlotus，the lotus in Hubei is known as the national famous lotus, tender and white, eat raw is sweet and rotten.Hubei people like to eat lotus and meat bones, cook in fire, until the meat is rotten and the bones are separated, the lotus is eaten with a sticky and crisp taste, the best soup is fragrant and sweet, can't help but admire the pairing of lotus fragrance and meat fragrance is the best.

the most famous ispork bone soup，but the real most eat in Hubei is Cai Dian lotus root soup.porkpig legalso known aspig leg.pig leg is cheaper and more practical than pork bone.from the angle of food, the soup of pig leg is also better in calcium.

remember when I was a child, every autumn and winter weekend evening, always accompanied by the smell of Cai Dian lotus root soup.making methodmaterials: two

lo Han guo

，reddate, fresh lotus root, ice sugar.making method: 1. break the lo Han guo shell, take out the inside flesh, use red date to soak, fresh lotus root cut into 5MM thin slices;2. put lo Han guo and red date in water to cook, when boiling, turn small fire to stew for 20 minutes;3. add ice sugar and fresh lotus root, then cook for about 15 minutes.lo Han guo has a double-way regulating effect on the intestinal tube, can improve the body's specific and humoral immune function, but not affect the normal non-specific immune function.4. make sticky rice cake: first, boil water, add a little white sugar to cook, then add a little sticky rice flour, stir into a slurry, and add a little dried wild bitter worm (local is the processed and dried of wild bitter worm, chewing not bitter, its use is to make sticky rice cake not crack when stored for a long time, and has a fragrant taste).or add cold water to rub into balls, make a certain amount of sticky rice cake, put into steaming basket, steam for about 15 minutes.1. stir-fry the sweet filling ofmung bean， and the making method of the sweet filling ofsticky rice cake: first, wash mung bean, put in pot and cook, then mash into pulp, filter out the water with gauze, then stir-fry with small fire to make wet powder, and put in to cool.add white sugar into small granules, and stir with mung bean powder.

2. make the sweet filling of

sweet potato， and the making method of the sweet filling ofsticky rice cake: first, cut white sugar into small particles, and add to sweet potato powder, and stir well.3. makepeanutsalted filling, and the making method of the sweet filling of

sticky rice cake: put peanuts, remove the shell, stir-fry to remove the skin, put the peanuts, add salt, usually one pound of peanuts is 3 money salt.4. making method of sticky rice cake: first, boil water, add a little white sugar, then add a little sticky rice flour, stir into a slurry, and add a little dried wild bitter worm.or add cold water to rub into balls, make a certain amount of sticky rice cake, put into steaming basket, steam for about 15 minutes.Big City noodles is a folk food in Big City, Hubei, which is mainly made in the Spring Festival and Flower Festival.The noodle molds are made of wood, each mold has 1-3 empty molds, the shape is generally like a small tea cup.The noodle molds are engraved with various animal and plant patterns in reverse, such as horses, cows, sheep, chickens, dragons, dogs and birds, flowers and grass, which are vivid and lifelike.The pile of noodle mountains are bright and translucent, with beautiful shapes, which is a wonderful folk art.Instructions1. Production and seasoning of sweet bean paste: first wash and peel the yellow beans, put them in a pot and cook until soft, then mash into a paste, filter the water through a cloth, then stir-fry with small fire until it becomes a wet powder, and cool it.

Put the yellow bean paste into a pot and melt it into a sweet syrup, then add a little

cinnamon

andknead the bean paste and syrup into a sticky ball, so that it is easy to handle.2. Production and seasoning of sesame sweet bean paste: first wash and drain the sesame seeds, then put them in a pot and stir-fry with small fire until fragrant, then pour into a rolling pin and crush into granules.Put the yellow bean paste into a bowl and mix with sesame granules.

3.

peanutsProduction and seasoning of salty bean paste: remove the shell from the peanuts, dry them, then grind them into small granules using a rolling pin, and add salt.4. Instructions for making noodle molds: boil water, add a little yellow bean paste and cook untilsweetnoodles, in another bowl, add a littlerice flourand knead into a sticky dough, then add dried angelica (local angelica is processed from wild angelica, which is silvery white in appearance, without bitterness, and is used to prevent the noodle mold from cracking when stored for a long time, and has a fragrant aroma), or add cold water and knead into a ball, make a certain number of round, flatten and put into the noodle mold, then press out and usebanana leavesor banana leaves or bamboo leaves (bamboo leaves) as a base, place in a steamer and steam for about 15 minutes.4 Method for making "Yin Zi Bao" (sticky rice balls): Boil water, add a small amount of yellow sugar and cook intosyrup, add an appropriate amount ofsticky rice flourMix into a sweet slurry and add appropriate amounts of "Ai Rong" (local wild bitter herb, processed, dried, and shredded into a grayish-white fibrous form, which is not bitter and is used to prevent "Yin Zi Bao" from cracking and has a refreshing aroma).Mix into a thick, syrupy paste, and add a suitable amount of wild mallow (a locally grown, dried, and shredded wild mallow plant. It is not bitter when chewed and is used to prevent the rice cakes from cracking and to add a fresh aroma).Or, mix with cold water and form into balls, making several flat, round raw "Yin Zi Bao", boil in syrup, remove and knead with sticky rice flour to form strands, twist into small balls and flatten, fill with sweet or savory fillings, press into molds, and then usepomeloleaves, loquat leaves or zongbao leaves (bamboo leaves) as a base, place in a steamer and steam for about 15 minutes.