HubeiSnacksConsisting of Wuhan snacks, Jingsha snacks, Xiangyang snacks, Enshi ethnic snacks, etc., they have wide ingredients and diverse techniques, able to satisfy the tastes of different people and meet the needs of people in the north and south.Most Hubei snacks are based on rice, beans, noodles,Lotus rootproducts are characterized by their unique Chu culture and rich fish-flavored cuisine, with rich historical stories and high popularity.Such as Wuhan hot noodle, Old Tong City three ingredientsbean curdandzongziand Yellow Town sweet fried plum, Yellow Town white lotus soup, Huangganggreen beanand (sticky rice cake)and Yunmeng fish noodles, Enshi (stone-pot dish)potatoand (Five-spice powder)bean curd(Xiegang rice wine) and Jiangling braised porkeight treasure riceand (Four Seasons Soup Dumplings) and other snacks, all of which are irresistible, leaving you full of joy.

Hot noodles

Introduction

Hot noodles are a Han ethnic snack from Wuhan City, Hubei Province, originally a local specialty in Wuhan.They are very popular in many places in Hubei.With the increasing population of Hubei people in other provinces and cities, hot noodles can also be found in many places, and are loved by many people.Hot noodles are one of the five famous noodles in China, together with Beijing'sfried noodles, Henan braised noodles, Shanxi knife-cut noodles, and Sichuan hand-pulled noodles.The noodles of hot noodlesare thin and chewy, with a yellow and oily color, and a delicious flavor.When mixed with fragrant oil, sesame, and five-spice sauce, they are full of flavor.Wuhan hot noodles are renowned throughout China and even the world., a Wuhan native from Huangpi, is honest and has a good mind.To increase the output, he has repeatedly experimented to find a method for making "hand-pulled noodles" — that is, first cook the noodles to about 70% maturity, then quickly cool and evenly coat them with oil, which makes the noodles easier to sell.Once, Cai Mingwei saw a sesame oil workshop on Longti Street, and saw that they extracted sesame oil from sesame and discarded the sesame paste, with a fragrant aroma. He thought,Why not add sesame paste to the noodles?So Cai Mingwei bought some sesame paste from the sesame oil workshop.After repeated experiments, he was satisfied, and everyone around him said that it was delicious. At this time, he was full of confidence to put his new product on the street.Hot noodles, a favorite snack of Wuhan people, was thus born.At that time, Cai Mingwei named this noodle "Sesame Noodles", and it was officially called "Hot Noodles" when registered in 1950.After a few years, Cai Mingwei opened a hot noodle shop at the intersection of Zhongshan Avenue and Manchun Road, and the business was very popular, and everyone in the surrounding area knew that Cai's sesame noodles were delicious.

In 1945, after the victory of the Anti-Japanese War, the business became more stable, and Cai Mingwei decided to give his noodle shop a meaningful name.

Because there were two rows of linden trees in front of the noodle shop;At that time, he had two sons, Cai Hanwen and Cai Han Gao, who were named Cai Lin Ji, and became a famous noodle shop in Wuhan.Later, it was moved to Zhongshan Avenue opposite Hanhou Water Tower.MethodIngredients: alkaline noodles, chili peppersradishesand five-spice radishes, fragrant oil,soy sauceand vinegar,bean sprouts, salt,chicken brothand white pepper,and vinegar

and garlic,

and braised sauceand rice wineand sesame paste, green onions orchivesand other ingredients.Method: 1. Blanch the alkaline noodles in boiling water for about 10 seconds, and then quickly drain.2. Place in a large bowl, season with salt, chicken broth, and white pepper.3. Dissolve sesame paste in a small amount of water to create a smooth and pourable consistency.4. Pour soy sauce, vinegar, garlic, and a little braised sauce over the noodles.Finally, sprinkle with sesame paste, radish, bean sprouts, and green onions.Old Tong City Bean NoodlesIntroductionBean noodles are a famous Han ethnic snack in Wuhan City, Hubei Province, and are commonly eaten as a breakfast, usually available in all street stalls and breakfast stalls.They are also available in some special restaurants and old-style restaurants.The most famous bean noodles are located on Zhongshan Avenue in Wuhan, and they are very popular among Wuhan citizens.In addition, bean noodles are also popular in neighboring counties and cities, such as Enshi and ( ).The "three-flavor bean noodles" of Old Tong City are a major part of Wuhan people's "early morning meals", and are also a very special traditional snack in Wuhan.

The noodles are square and thin, with a golden yellow color and a fragrant aroma. They were originally prepared by Wuhan people during festivals, and later became a common breakfast.The most famous and well-known bean noodles in Wuhan are those from Old Tong City."Old Tong City" is the name of a restaurant located at the intersection of Zhongshan Avenue and Dazhi Road in Hanhou, which is famous for its three-flavor bean noodles, and is known as "Bean Noodle King".Foreigners who come to Wuhan will definitely try Old Tong City's bean noodles.The duck neck is a new contribution of Chinese cuisine to Wuhan, and Wuhan people love to eat duck neck because of its delicious taste and unforgettable aftertaste.

Old Tongcheng Bean Curd

Introduction

Bean curd is a famous Han Chinese snack from Wuhan, Hubei Province, often used asBreakfastfood, usually available at various breakfast stalls throughout the streets and alleys.It is also available in some special restaurants or traditional eateries.The most famous bean curd is at "Old Tongcheng" on Zhongshan Avenue in Wuhan, and its bean curd enjoys a good reputation among Wuhan citizens.Furthermore, it is also popular in surrounding counties and cities such as Enshi and Zhoushi.

Old Tongcheng's "Three-Flavor Bean Curd" is one of the main foods for Wuhan people to "have an early breakfast", and it is also a very characteristic traditional snack in Wuhan.It has a square and thin shape, golden yellow color, fragrant and delicious taste. Originally, it was a special festive dish for Wuhan people during the Spring Festival. Later, it became a commonbreakfast..

In Wuhan, Old Tongcheng's Three-Flavor Bean Curd has the longest history and the best reputation."Old Tongcheng" is the name of a restaurant located at the intersection of Han Kou Zhongshan Avenue and Da Zhi Road, known for selling Three-Flavor Bean Curd, and has the reputation of "Bean Curd King".For outsiders visiting Wuhan, eating Old Tongcheng's bean curd is a must.Mao Zedong tasted and praised it.

Method

Mix green beans andriceinto a paste, spread into a thin skin in a pot, containing cookedsweet potatoand meat, eggs, andshrimpand other fillings, fried until cooked.The skin is golden and shiny, and the taste is crispy and tender.

WingtipDuck Neck

Introduction

Wingtip Duck Neck is one of the most famous Han Chinese snacks in Wuhan, named after the Wingtip Road in Han Kou.Wingtip Duck Neck is a Sichuan-style snack, improved from the original Wingtip Duck Neck training, with Sichuan spicy and fragrant flavors, and a stimulating taste. Therefore, it quickly became a favorite snack in Wuhan, and there are only a few stores on Wingtip Road.Now, Wingtip Duck Neck can be found all over the country, and some new branches have also emerged.

Duck neck is a new contribution of Wuhan people to Chinese cuisine. Wuhan people like to eat duck neck because it has a strong flavor and is delicious.Duck necks, on their own, have no taste, wasting is a pity.However, after being carefully cooked with dozens of pure natural spices such as redchili pepper,andflower pepper,andstar anise,etc., they become completely different. Then cut into pieces, the size is just right to freely rotate in the mouth.The duck meat layers are distinct, with a chewy texture, and after eating the meat, suck the bone marrow in the middle of the bone, "slurp" a sound, which makes people feel very satisfied.According to the elders, duck necks are raw meat,duckevery day to find food, the long head and neck stretch and shrink, the muscle fibers are very tough, so the duck neck is exceptionally delicious, therefore it stands out is because the meat is attached to the bone,duck liver,duck intestines,etc. are easy to eat, very satisfying, whileduck wings,andduck paws,the meat and bone are easy to separate, easy to eat, only the duck neck meat and bone are connected, no matter how you chew, suck, or eat, you can only get its taste, which is the charm of duck neck.

History and culture

Duck necks, also known as sauce duck necks or sauce duck necks, belong to sauce food (mainly sauce duck, including sauce duck wings, sauce duck necks, sauce duck feet, sauce duck paws, sauce duck tongue,sauce beef,sauce duck, sauce duck, sauce duck, sauce duck, sauce duck,sauce beef,sauce duck, sauce duck, sauce duck, etc.), originated and spread in Changde, the area of Dongting Lake in Qing Dynasty, then spread to Hunan and Sichuan and Hubei, and in recent years has become popular throughout the country.Sauce food is made by immersing in various spices, then through drying, baking and other processes, the finished product is deep red in color, with the characteristics of fragrant, spicy, sweet, numbing, salty, crispy and smooth, which is a good wine dish.

In the early 1990s, Tang La Jiu studied the technique and formula of Chinese herbs in Chengdu, after returning to Wuhan, he opened the first duck neck specialty store.Another explanation is that in the late 1980s, there was a Sichuan restaurant "Jingwu Restaurant" on the road, which was very popular, in 1991, to avoid the long waiting time for guests, Sichuan native chef Yan Jia Hua suggested to braisepig tail,duck neck, etc., to entertain guests, using more than 30 Chinese herbs to braise duck neck, which is spicy but not spicy, and full of energy.Zhou Hei YaIntroduction

Duck neck, also known as sauce duck necks or sauce duck necks, belongs to sauce food (mainly spicy and numbing duck, sauce duck, sauce duck, sauce duck, sauce duck, sauce duck,

sauce beef,

sauce duck, sauce duck, sauce duck, etc.), originated and spread in Changde, the area of Dongting Lake in Qing Dynasty, then spread to Hunan and Sichuan and Hubei, and in recent years has become popular throughout the country.Sauce food is made by immersing in various spices, then through drying, baking and other processes, the finished product is deep red in color, with the characteristics of fragrant, spicy, sweet, numbing, salty, crispy and smooth, which is a good wine dish.The Zhou Hei Ya with special process and mysterious ingredients is "really good", when you first eat it, it is "a little sweet", then "more and more spicy", after eating it, "there are still fragrant residue on your mouth", it is dark and tender meat, rich and not greasy, fragrant and delicious, with the characteristics of spicy, numbing, tender and juicy, and the meat is fine and tender, not only smells good, but also makes you want to eat, eager to taste.It is named because of its yellow and black color, its taste is far-reaching, sweet and spicy, spicy and numbing, numbing and fragrant, which permeates the taste, often makes people drool, and unforgettable.

Zhou Hei Ya uses dozens of Chinese herbs to braise duck, which is medicinal and nutritious, the medicine enters the bone, makes the original duck turn from white to yellow, then from yellow gradually to black, the finished product is black with yellow, shiny, very appetizing.After adding selected high-quality chili, flower pepper and other seasonings, it is sweet but not greasy, spicy but not dry, numbing but not astringent, with wonderful taste, which is a delicious delicacy, meat and bone can be eaten, which is very suitable for eating, drinking and relaxing, and is a rare food.Another, Zhou Hei Ya duck meat is cool, after braising with sweet osmanthus, cinnamon and other Chinese herbs, it can clear the fire, remove the internal heat, prevent cancer and highbloodpressure, etc., and can also dispel internal dampness, strengthen digestion and appetite, eliminate fatigue, etc., which is a delicious duck, popular in Wuhan, and sold throughout the country.History and cultureBefore 1997-2002, like other restaurants, Zhou Hei Ya opened three stores in Luojing market, and each market had more than ten restaurants, and the competition was fierce, but Zhou Hei Ya occupied a market share by its unique taste."Selling in the market, compared with ordinary restaurants, Zhou Hei Ya has no advantage, and can not be expanded,"said Zhu You Long, Zhou Hei Ya has good momentum in the market, but not well known, must find another way.

Since you want to go to the street, you must find a busy place.

In 2002, Zhou Hei Ya opened a specialty store of less than 10 square meters next to Wuhan Square.

Opening the store on the street is a major turning point for Zhou Hei Ya.At the same time, duck wings,

duck feet,and duck bone related snacks have also been launched one by one.Five FangTofuIntroductionFive Fang tofu is a famous snack in Wuhan, and is now a famous brand and a famous local product in Wuhan and Hubei.

History and cultureWuhan Five Fang is a shop established by Mr. Ni Jin Cai in the 35th year of the Republic of China, with the registered capital of 100,000 yuan.

The Qing Dynasty wrote in "Han River Bamboo Branch Words": "If you don't need to arrange the food, in winter, the family can eat warm, rice wine, tofu, fish, and vegetables.

Pig

History and Culture

Wuhan Five Fang Zhai was established in 1935 by Mr. Ni Jin Cai under the sponsorship of the old Han Kou government. The company name is "Shanghai Five Fang Zhai". It was founded in the 8th year of the Qing Dynasty (1798), and the business location is located at 1303 Zhongshan Avenue. At the time of its establishment, there were more than 10 workers and the production area was tens of square meters.Huangshi PortBun

IntroductionHuangshi Port Bun is one of the traditional Han Chinese snacks in Huangshi, Hubei Province. It is made from

flour

．Sesame．Sugar．Small sesame oil．Money cake．Sugarand other ten kinds of high-quality ingredients. It is known for its unique flavor of "ring and drum sound", golden yellow and crispy, with a sweet and fragrant taste, which is beneficial for digestion and has a long-lasting flavor. It is popular in Hubei Province and sold all over the country. It has a history of more than 170 years. In March 2011, it was rated as "Chinese Traditional Brand" by the Ministry of Commerce.History and CultureThe legendary "Dragon Phoenix Cake" is larger than a bowl in diameter, with dragon and phoenix auspicious patterns on it, and the middle part is made from sesame, sugar, fragrance, and five flowers. It is golden yellow and crispy.Nowadays, Huangshi Port Bun is said to be related to it.

In the Jiaqing years of the Qing Dynasty, about 40 miles from Huangshi, there was a Liu Ren Tai grocery store in the area of Liu Fu Tai. The store had a master named Liu He Yi

biscuitmaker.In order to attract customers, he added ingredients such as orange cake to the Dragon Phoenix Cake, and pasted sesame on both sides of the cake. This is the He Yi cake.Method1. Make the dough: Pass the special flour through a sieve and spread it on a cutting board to form a circle. Add sugar, water, and sodium carbonate to make a soft and chewy dough.Divide into small pieces and let it rest. Then, roll it out to make it crispy.2. Make the crispy skin: Pass the special flour through a sieve, add

lard

and mix.The frying time of the crispy skin should not be too long, otherwise it will be too hard and lose oil. Generally, a piece of about 5 kilograms of lard needs to be fried for about 20 minutes.After frying, cut it into small pieces.3. Make the filling: Pass the standard flour through a sieve, spread it into a circle, and chop the fruit, sugar, andpeasinto large particles. Mix all the ingredients together, then add oil and mix evenly.The filling should be prepared the day before and allowed to fully absorb moisture, which is convenient for shaping.4. Shape: Take out the crispy skin and wrap it around the filling. Press it flat, roll it into a long strip, then roll it into a roll, and then roll it into a circle, fill it with the filling, and hammer it into a round bun.Put six or seven bun skins together, and roll a little flour around the edges to prevent the sesame from sticking to the bun when frying.Brush the surface with water, then place the buns on the mesh and bake them on both sides.5. Bake: Place the buns in the oven and set the bottom temperature to 100℃ and the top temperature to 150-200℃.The buns should be turned twice during baking to make the two sides of the buns have the same color.After baking and cooling, package the buns.Hongshan Chinese Cabbage Stir-fryPorkIntroductionHongshan Chinese Cabbage is the red cabbage grown in the Hongshan area of Wuhan, which is purple red, crisp, fragrant, nutritious, and easy to eat. It is one of the most popular home-cooked vegetables in Wuhan, along with Wuhan fish.

In the Qing Dynasty, the writer Wang Zhi Ren wrote in "Han Kou Bamboo Branch Word":No need to care about the menu, winter home food is good, rice wine and dumplings are delicious,

fish

is delicious and fresh.Hongshan Chinese cabbage is a popular snack, which is a cheap and affordable snack.In the Hongshan Road, the side alley, the face-making stall of Xie Rong De is well-made, with high-quality rice, a certain ratio of glutinous rice, fragrant sesame oil, and onions, and peanuts as ingredients.He spared no expense, and the resulting face-making is unique, and it is fragrant when put in the pot, and the taste is crispy and delicious. Therefore, it is known as Xie's face-making.MethodThe method of making face-making is to grind green beans and rice into a paste.Mix with gray flour.Late Qing Dynasty, Empress Dowager Cixi often ordered people to collect Hongshan pea sprouts, considering them to be "Golden Jade Peas"Hongshan pea sprouts stir-fried with preserved meat.

Preparation

Ingredients: 750g pea sprouts, 100g preserved meat,MSG5g,Salt5g,Ginger5g,

Preparation process: 1. Cookpork75g.2. Cut the pea sprouts into 4cm segments, wash and drain.3. Cut the preserved meat into 3cm long 0.3cm thick pieces.4. Put in a pot and stir-fry.

Four Seasons Soup Dumpling

Introduction

"Four Seasonsis the name of a small food stall located near the intersection of Hanhou Zhongshan Avenue and Jianghan Road in Hanzhou, meaning that food is available all four seasons, such as spring friedspring rolls,summer sells cold food, autumn stir-fried hairy crab, winter madecrispy buns,etc. It was established in 1927 and has been thriving;Later, chefs such as Mr. Zhong Sheng Chu made Jiangsu-style Wuhan-style small dumplings in the store, which were highly praised by customers and were hailed as "Dumpling King", which made the store a dumpling shop mainly supplying small dumplings.They pay attention to the filling, select ingredients strictly, first to cut freshporkmeat into meat puree, then mix it with meat jelly and other seasonings, and pack it into thin dough, and steam itto cook.The meat jelly turns into soup, the meat puree is tender, seven in one pot, with ginger, soy sauce and vinegar.In order to meet the needs of different customers, besides fresh meat dumplings, they also make crab yellow dumplings, shrimp dumplings,mushroomdumplings, chicken minced meat dumplings and mixed dumplings, etc.

Wuhan's Four Seasons Dumplings are continuously improved based on the traditional method of Suzhou dumplings.These dumplings have Wuhan-style characteristics of thin skin, lots of soup, tender filling and fresh flavor, with new varieties such as shrimp dumplings, mushroom dumplings, crab yellow dumplings, chicken minced meat dumplings and mixed dumplings, with many varieties and unique flavors.Not only loved by Wuhan people, but also well-known throughout the country.The eating method of experienced diners is: first gently pierce the skin of the dumpling, slowly suck out the soup inside, and then eat the dumpling skin and meat filling.Only in this way can you truly taste the unique flavor of small dumplings.

History and Culture

The old Four Seasons Dumpling shop was established in 1922, and the boss, Mr. Tian Yudong, invited the famous chef Mr. Xu Dahuang from Nanjing to the shop, and under the advice of Mr. Xu, the dumplings were strictly controlled and improved in their preparation: first to boil the skin, makeskin jelly,second to make the filling, third to make the dough, and finally the "one-pot" heat is just right.At the same time, all ingredients are used first-class materials, the skin must be absolutely fresh, the filling must be refined meat with one finger's thickness, and the yellow soup dumpling must use fresh crab from Yangcheng Lake, etc.Due to "Old Four Seasons" putting in a lot of effort in quality, it quickly attracted a lot of customers, making "Old Four Seasons" dumplings famous.

After liberation, "Old Four Seasons" dumpling shop has thrived, the more it is made, the more prosperous it becomes, and the original site has been moved to the intersection of Hanjiang Road and Zhongshan Avenue, and now there are three-story commercial halls with more than 300 seats, with customers all year round.

Cold Shrimp

Introduction

Cold shrimp is a very common local snack in Yichang, Sichuan, Chongqing and other areas, which is smooth, sticky, refreshing and soft and sweet.It is made by using rice to make starch and cooking it, and then pouring it into a cold water basin.Because its shape is like a shrimp with a large head and thin tail, it is called cold shrimp, and then put redsugar.It is a refreshing dessert.History and Culture

Legend has it that a long time ago, there was a family of Pengs living on the banks of the Three Gorges.

One winter, when there was heavy snow, the old mother was sick and wanted to eat a piece of shrimp from the river.The son went out in the cold to the river to catch shrimp.When he arrived at the river, he found that the river surface had already frozen, no matter how hard he tried, he couldn't break through the ice.So he decided to strip off his clothes and lie on the ice to melt the ice.Soon he passed out.In his dream, a white-bearded old man told him: "You want shrimp, right?I will teach you..." The young man suddenly woke up and rushed home to make shrimp according to the old man's method, and ate it piece by piece for his mother. The old mother miraculously recovered.Later, the method of making shrimp spread among the people, and they called it "Peng Guihua Cold Shrimp" or "Son of a Farmer Cold Shrimp".The method of making shrimp is passed down, and people call it "Peng Guihua Cold Shrimp" or "Son of a Farmer Cold Shrimp".

Preparation

1. Firstly, wash the rice, soak it in cold water for 30 minutes, and then grind it into rice flour into a basin.Without grinding, use a stirrer, putsweet riceflour into a basin and add cold water, stir to make a dough, but don't make it too dry.2. Pour water into the pot, heat over mediumfire, slowly pour in the rice flour, while pouring, stir with a spoon to prevent sticking.When it is cooked, pour in the stone lime water, and cook over low heat until it becomes a paste.Put the basin into cold water, and pour therice pasteinto the cold water in a hurry, and it will become rice cold shrimp.3. Cook over medium heat.4. Pour the cooked cold shrimp into a cold and clear water, add red sugar, and add ice cubes.

Dumpling

Introduction

Dumpling is one of the famous snacks in Wuhan, and it is also a characteristic snack of Wuhan.It is usually only available during breakfast time (Wuhan people call it "early morning").Because the sides are thick and the inside is thin and dry, it forms a small hole, which is not a habit for Wuhan people, but they call it "dumpling".The origin of dumpling is in the Qing Dynasty, the early 19th century.

Dumpling is also one of the favorite early meals of Wuhan people, such as hot dry noodles. It is simple to make and is available in all streets and alleys in the three towns of Wuhan. It is usually operated by stalls or catering stores. There are no representative shops.

History and Culture

Dumpling is a characteristic snack of Wuhan, and its origin is in the early 19th century (1875-1909).At that time, in the Hanzhou area of Hanzhou, there was a seller of baked goods named Chang Zhi Ren, who saw that the business of selling baked goods was not good, so he came up with a new type of early meal.After repeated pondering, he invited a blacksmith to make a wooden spoon with a handle, and poured rice flour,soybeansmixed, and then put it in the oil pot to cook.When it is cooked, it will become dumpling.The dumplings are cooked in the pot, and then put on a plate.Pour it into a bowl.Then prepare a large pot and add a lot of oil.

Heat it on the stove.Use a large spoon with a handle to put the paste into the spoon.

Leave a hole in the middle.

Then put it in the pot.When the face-making is golden brown, take it out and sprinkle with sesame and a little salt.It is finished.Then prepare a large pot and add plenty of oil.Heat it on the stove.Use a large, round, handled spoon to place the batter in the spoon.Leave a hole in the middle.Then place it in the pot to fry.When the batter turns golden brown, remove it and sprinkle with sesame seeds and a little salt.That's it.