Wuhan is the political, economic and cultural center of Hubei Province. Since the late Ming and early Qing dynasties, it has become one of the "four famous towns". It is as famous as Zhu Xian in Henan Province, Jingdezhen in Jiangxi Province and Foshan in Guangdong Province. It is called the thoroughfare of nine provinces. At the beginning of this century, as the economic center of Central China, Wuhan's import and export trade volume was second only to Shanghai, surpassing Tianjin and Guangzhou. The prosperity of commerce will certainly promote the development of cooking. Wuhan cuisine is a typical representative of hubei cuisine. Based on the flavors of Hankou, Mianyang (now Xiantao City), Hanyang, Wuchang, Huangpi and Xiaogan, Wuhan cuisine has absorbed the strengths of various flavor schools inside and outside the province and gradually formed its own unique style, which is a typical representative of hubei cuisine.

Wuhan cuisine is strict in material selection, meticulous in production, exquisite in knife work and temperature, and exquisite in color matching and modeling. Good at cooking delicacies, fresh freshwater fish and simmering soup. Fresh, tender and soft taste, thick, bright and transparent dishes, and maintaining nutrition are the essence of hubei cuisine. Representative dishes are: Mianyang Sansteamed Meat (Pearl Ball, Steamed White Pill, Steamed Pork with Powder), Huangpi Sanxian, Crab Yellow Shark's Fin, Huangpi Sugar Steamed Meat, Bean Shredded, Sea Cucumber Pill, Catfish, etc. The representative work of Hubei cuisine-eel with skin

Jingsha cuisine, the Jianghan Plain cuisine with Jingzhou, Shashi and Yichang as the leaders, is authentic in Hubei cuisine. Famous for its fresh name of freshwater fish, fish cake making skills are well-known both inside and outside the province. All kinds of steamed vegetables are the most distinctive, thin and pure, and are good at maintaining the original flavor. Representative dishes include "Babao sea cucumber", "Winter melon and turtle skirt soup", "Jingsha fish cake", "eel skin", "Panlong cuisine" and "thousand slices of meat". Hubei specialty-Wuchang fish

Wuchang fish is produced in modern Ezhou (ancient Wuchang). Since ancient times, Hubei has been known as a province with thousands of lakes and a land of plenty of fish and rice. It is rich in all kinds of freshwater fish and aquatic products, many of which are unique to Hubei. Like the fish grown in the Yangtze River and the fish grown in the Qingjiang River, a tributary of the Yangtze River, the meat is tender and tender, all of which are top-grade aquatic products. Braised pork, steamed meat, steamed rice noodles and boiled vegetables are all suitable. Wuchang fish with a long history is famous at home and abroad. One of the two famous dishes in steamed wuchang fish and 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. 1957, President Mao Zedong published the Course of Water Regulation. Swimming ",and in the poem" only drink Changsha water and eat Wuchang fish ",aroused people's interest in Wuchang fish. With the development of the times, the cooking technology of Wuchang fish has been continuously improved and perfected, from the traditional three methods of steaming, boiling and roasting to steaming, red oil, net and slippery. Among them, steamed wuchang fish of Wuchang Greater China Restaurant has a unique style and is often used as a banquet in this restaurant. Its characteristics are: smooth and tender taste, delicious flavor, well-known at home and abroad.

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. "Pearl Mariko" is one of the famous "Three Major Streams in Mianyang". "Steaming" is a traditional cooking technique in Hubei. Steamed vegetables are mostly the main dishes in banquets, so Jianghan Plain is known as the custom of "not going to the top (referring to the steamer grid) and not going to the diners". This dish is mostly served in a small steamer. The diameter of traditional steamer is about 17 cm, which is small and exquisite, commonly known as "crib". Restaurants in Mianyang streets generally have a large steamer, and there are three small round holes in the big wooden basin, and several or more layers of small steamer are placed on each small round hole. It's steaming, and the streets are full of fragrance.

To make pearl balls, it is best to use fat, thin and three-seven-open meat as stuffing. Too thin and slippery, too fat and greasy. After jiaozi is steamed, it tastes soft and delicious. The glutinous rice grains wrapped in the outer layer stand up, crystal clear, white and shiny, really like round and smooth pearls. Mianyang Sanzheng is a series of dishes made of aquatic products, livestock and vegetables as the main raw materials, flour steaming as the main technology, supplemented by various steaming methods (steaming, steaming). It was named after it originated in mian yang (now Xiantao City, Hubei Province). Mianyang Sanzheng has extensive materials and simple operation, which is suitable for mass production. It integrates thinness, rolling, rottenness and lightness, and integrates color, fragrance, taste and nourishment. Powder is fragrant, the meat is fat but not greasy, the fish is tender but not fishy, and the food is light but not lacking; Original flavor, no damage to nutrition, in line with modern health concepts. Mianyang Sanzheng Soft Soup, with outstanding taste, is a representative dish of steamed rice noodles in China and occupies an important position in Hubei cuisine and national famous dishes. On April 2, 20 15, Xiantao was awarded the title of "the third-rate hometown of Mianyang, China" at the Mianyang third-rate cultural festival.

Mianyang three steaming refers to steaming livestock, aquatic products and vegetables (you can choose dozens of vegetables, such as amaranth, taro, beans, pumpkin, radish, Artemisia, lotus root and so on. Casual). 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.

Mianyang three steaming mainly refers to three cooking methods, namely powder steaming, buckle steaming and steaming. CCTV (China Central Television) has focused on Mianyang Sanzheng for many times, such as China's distant hometown trip, consumption proposition and beautiful countryside China trip, and Hubei Satellite TV, Hubei Shi Jing and Zhongshi Mainland of Taiwan Province Province have also made special interviews.

Powder steam

One of "Mianyang Three Steams"-"Powder Steaming". Among them, the most representative is steamed Chrysanthemum morifolium, which is green in color and soft in fragrance; Steamed pork is brownish red in color, delicious, fat but not greasy; Steamed chicken with powder, light yellow color, soft and fragrant; Steamed soft-shelled turtle with powder has harmonious color, tender meat and fresh gum. Steamed pork with rice flour and steamed chrysanthemum with snails have been listed as famous dishes in China. Mianyang steamed pork with vermicelli is prepared by mixing lotus root with pork, mixing with rice flour and seasoning, and steaming in a cage. This dish has both the fragrance and softness of lotus root and the smoothness of pork.

Steamed broth

Another steaming method of "Mianyang Three Steaming"-"Steaming" is to put food into soup (water) with good seasoning, and then put it in a cage for steaming, so that it can be eaten. The most representative dishes are steamed whole chicken and steamed bream, which are complete in shape, original in color, rotten and boneless, mellow and delicious; Steamed turtle, fresh soup, soft fish skirt and meat floss are delicious; Steamed eel, tender and fragrant.

Buckle steaming

Another steaming method of Mianyang Three Steams-button steaming refers to the method of seasoning raw materials, putting them into button bowls, steaming them, turning them into plates (bowls), and then pouring sauces. "Mianyang Three Steams" is also an indispensable part of Mianyang folk banquets, such as steamed ribs, steamed beef and steamed herring. Generally, when steamed vegetables are served on the table, they are filled with bowls and turned over to thicken the juice, so there is a saying of "three steamed and nine buckled". Steamed vegetables at Xiantao banquet are good at being thin, rolling, rotten and light. Thin mainly means that vegetarian dishes steamed with powder should be matched with soup, with moderate shade and not too dry; Rolling is the requirement of temperature, "one roll and three fresh"; Rotten is the texture requirement after cooking; Because the steamed rice noodle dishes are full, the taste should be light, not salty. The overall characteristics of "Mianyang Three Steams" are: fragrant powder, fresh and tender, soft and waxy, original flavor, eating but not greasy. Turtle is not only a delicious food on the table, but also a widely used tonic medicine. Steamed soft-shelled turtle with powder is an innovative dish of steamed fish with powder in Mianyang. It tastes soft and rotten, tastes delicious and has a good nourishing effect.

Method of making Ingredients: about 1 1,000 g of soft-shelled turtle; Accessories: 75g of steamed rice flour. Seasoning: 4g of refined salt, 2g of monosodium glutamate, cooking wine 15g, ginger 10g, pepper 1g, garlic 10g, 20g of soy sauce, 20g of vinegar, 20g of lard and 654330 onions. Broth 100g Technology: 1. Slaughter and bleed the soft-shelled turtle, blanch it with hot water 10 minute, scrape off the black skin, wash it with clear water, remove the internal organs and head, keep the skirt intact, cut the rest into 8-minute-wide pieces, and take it out in a boiling water pot. 2. Clean the turtle block (remove fat) and put it in a container. Add soy sauce, ginger, cooking wine, salt, monosodium glutamate and pepper to taste, and then mix well with rice flour. 3. Choose a buckle bowl, put a little lard, put turtle eggs in the bowl, put skirts around it, put the mixed turtle pieces into the buckle bowl, steam them in a cage for 30 minutes, and then take them out and buckle them into the plate; 4. Add lard, broth, soy sauce, vinegar, monosodium glutamate, sugar, onion, minced garlic and pepper to the wok. After boiling, thicken the wok with water starch and pour it on the turtle. Huangpi Sanxian, also known as Huangpi Sanhe and Huangpi Braised Sanhe, is a traditional dish in huangpi district, which has been popular among the people for nearly a hundred years.

This dish is made of refined fish balls, patties and meatballs, with ingredients such as magnolia slices, black fungus, soy sauce, monosodium glutamate and lard. Three kinds of dishes are bright in color, different in taste and soft and tender. Fish balls are cooked with fish, minced onion and ginger, monosodium glutamate, refined salt, egg white, starch and water; The meat pie is made of diced meat, minced fish, salt water, minced onion and ginger, refined salt, white sugar, monosodium glutamate, starch and homogenate, and is spread on the bean curd skin and steamed. The meatballs are minced fish, diced water chestnut, minced onion and ginger, pepper, refined salt, monosodium glutamate, rice and fried sesame. Panlong cuisine, also known as roll cutting, is the imperial cuisine of the Ming Dynasty. Originally founded in Huguang Anlufu (now Zhongxiang) Gonggong. For the top food at the party. Red and yellow alternate with each other, acting as a dragon, fat but not greasy, slippery and oily, with a long taste. It has become a traditional specialty dish that can be seen on the dining table of every household in Zhongxiang during the Spring Festival, also known as "Panlong dish".

How to make and eat:

1. Ingredients: fresh meat, fresh fish, fresh eggs, superior starch, salt, monosodium glutamate, onion and ginger.

2. How to eat:

Steaming: cut into thin slices, put in a bowl, steam in a cage for half an hour, and eat with soy sauce and vinegar.

Second frying: cut thick slices and size, heat the oil in the pan and fry until golden brown. Take soy sauce and vinegar when eating.

Thirty-six: Slice, hot oil, and then put into the pot. This is the most distinctive dish in Hubei, the 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.

Lotus root belt is the rhizome of lotus and the pioneer of lotus family. The terminal bud of seed lotus root is called "lotus root", and it is covered with scales. After germination, white slender underground stems are drawn out, which is called "lotus root band". It is actually an unformed lotus root and the most tender lotus root. Lotus root band is segmented, and adventitious roots are surrounded by nodes. During festivals, leaves and flowers are drained. Lotus roots grow very fast, but in ten days, they grow into lotus roots as thin as chopsticks fingers. Lotus root is white, fat, thick, tender and fresh. If it is allowed to grow freely, it will grow into a thick lotus root. If it is dug out and tasted in its prime, it will be the freshest food. The best "steamed" eel in Tianmen Gan area is really greasy and refreshing, delicious and appetizing, with endless aftertaste. Method:

1. Slaughter the eels, remove the spines, and cut them into small pieces three inches long for later use; 2. Put the eel in a bowl, add salad oil, soy sauce, garlic, ginger, salt, pepper and monosodium glutamate and mix well. Don't be too salty at the first bite (garlic and ginger should be diced, and it is best to prepare more); 3. Dip rice flour evenly on the front and back of each prepared eel, and put it into a bowl (preferably a big bowl) in the shape of a well; 4. Go to the steamer (it must be explained here, because sometimes the temperature is not easy to grasp, so the water in the steamer is best cold water. Wait two minutes after steaming, and then poke the eel on the side with chopsticks. If it can pass, explain it, and then take it out for standby); 5. Pour vinegar directly on the eel; 6, on the wok, here is divided into two steps: the first step, pour a proper amount of salad oil, and after the oil is boiled, evenly pour it into the bowl of eel; Step 2: Pour a proper amount of salad oil into the pot, add garlic, ginger and pepper to stir fry, stir fry Chinese cabbage for a few times, add a proper amount of salt, pepper, monosodium glutamate and soy sauce to taste, add a small amount of water, add a proper amount of vinegar to the pot after the water boils, pour the soup into a bowl filled with eel, and finally sprinkle with chopped green onion, and a bowl of steamed eel with good color and flavor will be finished. Regan Noodles is one of the most famous cuisines in Wuhan, an inseparable part of Wuhan people's life, and has also become a representative of Wuhan cuisine in their minds among the national snack representatives. Noodles have slender roots, strong muscles, butter color and delicious taste. Mixed with sesame oil, sesame paste, shrimp, spiced pickles and other ingredients, it is more distinctive.

Eating Regan Noodles is very delicate. The first choice is to be a shop in Regan Noodles, Wuhan. It should be standardized and the chef should be authentic. Raw materials should be authentic; Seasoning should be excellent; Side dishes should be natural. In addition, according to everyone's preferences, you can add Chili red oil to those who like spicy food, as well as pickles, dried radish and sour beans. , and add coriander. Mix the noodles well before eating, and spread the sesame sauce all over your face, like ants climbing trees. If you eat it again at this time, it will be particularly fragrant and delicious. When eating Regan Noodles, it is best to make a bowl of eggnog or a bag of milk or a cup of soybean milk and drink it while eating. If you just eat and don't drink, you'll feel thirsty and you won't be able to eat the best Regan Noodles. Butter noodles are one of the special wheaten foods in Xiangyang City, Hubei Province. Butter noodles are spicy, delicious and have a long aftertaste. Butter noodles are Xiangyang people's favorite breakfast.

Xiangyang beef noodles is a world-famous dish. Made of high-quality beef, refined powder and pure Chinese herbal medicines. Its color is ruddy, the meat is fat but not greasy, and the soup is fragrant. Xiangyang beef noodles are divided into beef noodles and beef offal noodles.

Zhajiao

Mildew tofu

Ground cow