1. The most delicious: steamed wuchang fish.
Highlight: One of the two famous dishes in Hubei. It is named after being produced in Liangzi Lake in Ezhou. The head is tall, the face is flat and the back is thick, it is rhombic, rich in fat, fragrant in meat, soup and rich in nutrition, which is a rare delicacy among freshwater fish. The preparation method is as follows: clean the fish, spread bluegrass flower knives on both sides, blanch with boiling water, put in a fish pond, alternately place sliced mushrooms, cooked ham and bamboo shoots, sprinkle with diced pork fat, green beans, onions, ginger slices, refined salt, Shaoxing wine and clear soup, put in a drawer, steam for 10 minute, and take out.
2. The healthiest: ribs lotus root soup
Highlight: First, blanch the chopped ribs in boiling water and take them out to dry. Stir-fry the ribs in oil in a wok, then put them in a crock, add some warm water, boil and add salt. In addition, peel the old lotus root, remove the knots and wash it, and cut it into irregular prisms. Add a little salt and mix raw. When the ribs are cooked to half maturity, pour the processed lotus root into the pot, stir and continue to boil, add salt appropriately until the ribs are rotten with lotus root powder, and sprinkle some chopped green onion and pepper when putting them into the soup bowl. It is characterized by rotten meat and delicious soup.
3. The most delicious: hot and sour lotus root.
Highlight: This is the most distinctive dish in Honghu Lake, a land of fish and rice: "lotus root band". Lotus root belt, also known as chicken head tube, is actually immature lotus root, which is the most tender lotus root. Its production method is: clean fresh lotus root, cut it into inches obliquely, and soak it in water to avoid discoloration. If the lotus root is old or stale, it needs to be peeled. Shred red pepper for later use. Put oil in a hot pan, add shredded ginger, and stir-fry the red pepper until fragrant. Pour in the drained lotus root and shredded red pepper, stir-fry quickly until it is broken, and add white vinegar and salt to taste and stir well.
4. the most delicious: pearl balls
Highlight: Pearl meatballs, also known as hemp fiber meatballs, are famous Han snacks in Hubei Province. Made from glutinous rice, potato flour and diced meat. Its flavor is unique, fragrant and delicious. Pearl balls can be eaten directly or dipped in sauce.
5. The richest: Mianyang Sansheng
Highlight: Mianyang Sanzheng is also called Mianyang Powder Steaming, which means steamed meat, steamed fish and steamed vegetables (you can choose dozens of vegetables at will, such as amaranth, taro, beans, pumpkin, radish, wormwood and lotus root). The method is to take 1kg pork (fat depends on taste), cut it into pieces about 3cm long, 2cm wide and 3mm thick, put it in a vessel, add salt, a little soy sauce, red fermented bean curd, Jiang Mo, a little white wine, pepper and monosodium glutamate, and marinate it evenly for about 10- 15min. Then evenly wrap 10g rice flour, put them in the crib one by one, cover them, steam for about 60-70 minutes, take them out and turn them over. In addition, put soy sauce, aged vinegar, pepper, monosodium glutamate, chopped green onion and sesame oil in a small bowl of 1, add a little hot water to make a marinade and pour it on the steamed meat. The other two practices are the same.
6. the most elegant: braised xylophone fish
Highlight: Braised wood snow fish is also called "Braised tile fish", and Tianmen in Hubei is called "Braised wood snow fish". According to legend, the production of this dish is related to Tan, a writer in Ming Dynasty. Tan, whose real name is Ranger, was born in Jingguang Jingling (now Tianmen, Hubei) and co-founded Lingpai with * * *. Tan is the author of 23 volumes of Tan Youxia Collection. Tan not only likes poetry, but also likes the sound of bamboo silk, especially the Lingnan wood chip piano. One day, he suddenly found that the herring segment with the head and tail removed looked like a wood chip piano. So he ordered people to make patterns along the ribs and stew them with wine. Seeing food is like smelling the tinkling and elegance of the wood chip piano. This case later spread to the people, because it looks like a roof tile, so it is called "braised tile fish".
7. the most common: fried bacon with red cabbage moss
Highlight: Red cabbage is purple, full of stems and crisp and tender. Listed around the Spring Festival every year, Hongshan in Wuchang has the best quality. This was handed down as a tribute in ancient times. Stir-fried red cabbage moss alone, the taste is fresh, fragrant and crisp, supplemented by bacon slices and ginger rice, stir-fried with sesame oil, the taste is better. Together with Wuchang fish, it is two famous dishes in Hubei.
8. The most tender: braised wild duck
Highlight: Honghu Wild Duck is famous for its big size, fat meat and delicious taste. Braised mallard duck is better as raw material. Cut the whole duck into 40 small pieces, put it in a pot to fry the blood, take it out and put it in another pot, and add ginger, garlic, soy sauce, refined salt and so on. Stew the duck with clear water until it is 80% cooked, add sugar until it can be pumped, take out of the pan and sprinkle with chopped green onion and pepper. This dish is Huang Liang in color, exquisite in cooking and cooking, tender and crisp in meat, fresh, sweet and delicious.
9. The most crisp: fried shrimp cake
Highlight: Hubei traditional dishes. Hubei, known as the "province of thousands of lakes", is rich in lake shrimps, which are blue and white in color, thin in shell, tender in meat and delicious in dishes. Shrimp cakes are made by chopping shelled shrimp into paste, adding ingredients and frying into round cakes. Meat is white, fur is golden, and it tastes extremely delicious.
10. Most games: eels
Highlight: The eels in Jingzhou and Shashi have a history of more than 200 years and are very famous. About 200g live eel is selected, cleaned and boneless, cut into eel strips two inches long and one quarter wide, put into a bowl, rub with a little salt for a few times, mix with water and bean powder, fry for three times at different temperatures, and add soy sauce, sugar, Jiang Mo, garlic and chopped green onion. Thicken with thin wet starch. It is characterized by golden and transparent color, crisp outside and tender inside, sweet and sour and refreshing, and mellow taste.