Xiaogan specialty sesame candy: Xiaogan sesame candy Xiaogan sesame candy "Xiaogan brand" sesame candy is famous all over the world for its unique flavor of fragrance, sweetness, thinness and crispness. Its remarkable characteristics are: fragrant but not bright, sweet but not greasy, and endless aftertaste. The raw materials have no chemical pollution, and the products have no additives, so it is a natural green food. Maltose, as the main raw material, has the function of moistening lung and relieving asthma, and can relieve the condition of patients with bronchitis, asthma and other diseases. 198 1 won the national silver award, 1994 Zou Jiahua, vice premier of the State Council, wrote an inscription entitled "China is a must" and won back the only "real cup" in Hubei. 1995 was awarded as the "China International Food Science and Technology Star" product at the first China International Food Expo, and 1998 won the "International Gold Award" and "China Market Famous Brand Product" at the fourth China International Food Expo. Rice wine: Xiaogan rice wine Xiaogan rice wine is a famous local food with a history of thousands of years. It is made of high-quality glutinous rice produced in Xiaogan and fermented by Fengwo distiller's yeast passed down from Xiaogan history. Xiaogan rice wine is as white as jade, sweet and refreshing, thick but not sold, thin and not flowing, warm the stomach after eating, and has a long aftertaste. 1958, when President Mao Zedong visited Xiaogan, he tasted Xiaogan rice wine and praised it as "delicious". "Linshen" brand yellow rice wine inherits and develops the characteristics of this national traditional product, and has been rated as the most popular product by consumers in many credit tests, and won the gold medal in previous China International Food Expositions. 1998 was the only designated green food in the national yellow rice wine industry. Besides rice wine, our company has also developed a series of fruit and vegetable drinks. Others: suburban dumplings, Xiaochang Zougang Prince Rice. Yunmeng special fish noodles: Yunmeng is located on the bank of the ancient Chumengze, rich in fish and shrimp. Fish is a regular dish on the table, and there is a unique delicacy-fish noodles. Fish noodle making is very particular. First, fish such as grass carp, silver carp and carp, refined white flour and corn flour are selected, then sesame oil and refined salt are mixed, and refined through kneading, rolling, steaming, cutting and drying. The shape of fish noodles is similar to ordinary noodles, but it is finer. They are famous for their "color, fragrance and shape" and are the best products in Hubei. According to legend, a long time ago, there lived an aunt Wang at the foot of Yuntai Mountain in the north of Yunmeng City. One day, while Gu Mo was cooking noodles, she poured in the freshly cooked fish soup. When her family eats noodles, they all say it's delicious. The clever aunt thought, wouldn't it taste better if fresh fish were added to the flour to make noodles? So Gu Mo took clean meat from fresh fish, chopped it into paste, put it into flour, and made the first bowl of Yunmeng fish noodles. The news that Aunt Wang and Yao can cook fish noodles soon spread all over the countryside. People came to learn this craft one after another, and made up a ballad: "Noodle pixel paper, cut like a flower line, rolled around in a pot and served in a bowl like a peony." Fish noodles are famous for their "color, fragrance and shape" and are the best products in Hubei. 19 1 1 participated in the World Expo held in Panama as a famous product of Yunmeng and won the silver prize of "Silver Silk Fish Noodles". Anlu specialty Hanlin chicken: "Hanlin chicken" is one of Taibai series dishes cooked by Anlu Taibai Restaurant in northern Chu. The name of this dish means that Li Bai used to be an academician. The whole chicken is marinated and steamed until it is seven-cooked, then boneless and cut into pieces, and then put on a plate to make it into the shape of the original chicken. In addition, the word "Hanlin Chicken" is carved with egg yolk cake, placed in front of the head of the chicken, seasoned with chicken soup and ground mushrooms, decorated with a number of small shrimp balls, and then steamed. It can be described as fine workmanship, vivid modeling, both form and spirit, high quality and delicious taste. According to relevant historical records, Li Bai, a great romantic poet in the Tang Dynasty, left Sichuan for Chu at the age of 26 and came to Anlu in the spring of the fifteenth year of Xuanzong in the Tang Dynasty (AD 727). He wrote in the History Book of Peichang in Shang 'an Prefecture: "Seeing fellow villagers is like boasting a cloud dream, which has seven colors, so come and see." When Li Bai lived in Anlu, he made many celebrities and was famous for "hiding wine and settling down in Anlu for ten years". Legend has it that after enjoying the ancient Chufeng, he often drank and sang loudly. His talent was deeply appreciated by the prime minister Xu (Anlu people) and he married his granddaughter to Li Bai the following year. "Shui Yang wine, mountain beauty poetry". Li Bai lived in seclusion for ten years, leaving many famous works and many precious traces about Li Bai's activities. According to the textual research of the Taibai Office of Anlu Research, the poet's diet life in that year showed that Li Bai was always addicted to wine and food. He likes chickens, ducks, geese, fish and vegetables. He also eats beef and mutton and wild monosodium glutamate, but he doesn't eat pork. Friends all know the poet's hobbies, so they often take chickens, ducks and geese as dishes and add wine to entertain. Among many kinds of wine and vegetables, Li Baiyou is most interested in "cooking chicken". Later, Li Bai left Anlu to travel. When he received the imperial edict, he also recalled the delicious taste of boiled chicken. Hanchuan specialty tiaocha lake lotus seed: Hanchuan tiaocha lake lotus seed is a specialty of Hanchuan, mainly produced in the tiaocha lake area of Hanchuan city. The lotus seeds in Diaocha Lake are full, tender, nutritious, fragrant and delicious. They have the functions of tonifying kidney, nourishing heart and solidifying essence, and have dual edible and medicinal values. Lotus plumule can also clear away heat and nourish yin, and relieve annoyance. Diaocha Lake lotus seed rice is sold all over the world, also known as "Chinese lotus" (seed), and exported to Hong Kong and Southeast Asia. Ma He brand selenium-enriched lotus root: Ma He brand selenium-enriched lotus root is a pollution-free green agricultural product registered by the State Administration for Industry and Commerce, and its main producing area is Ma He Town, Hanchuan City, which is known as the "hometown of lotus roots". The paddy fields, lakes, ponds, ditches and swamps in this area are very rich in resources, and the soil is pure and pollution-free, and the soil is rich in selenium, an indispensable trace element for human body. Coupled with the nutritional value and medicinal value of lotus root itself, Mahe brand selenium-enriched lotus root is an indispensable health food in people's lives. Eat lotus root all year round, and collect 55 selenium-enriched lotus root recipes, which are quite distinctive. Two rivers and three steams: When foreign guests come to Hanchuan, they all like to eat "two rivers and three steams". No wonder, "two rivers and three streams" has a long history and enjoys a high reputation. When the "two rivers and three streams" originated is still inconclusive, but it must be related to Hanchuan being a water town. In the old society, in Hanchuan, "rain fish is eaten as a meal for a year, and snails and shrimps are full of intestines." Fishermen and farmers can't eat rice as delicate as pearls, so they have to grind it into rice grains with a little miscellaneous grains, and fish, shrimp, wild vegetables and lotus roots are mixed together to steam to satisfy their hunger. Over time, it has developed into a traditional dish in Hubei. There is a folklore that "two rivers and three streams" originated from the wife of Chen Youliang, the leader of the peasant uprising in the late Yuan Dynasty. When the insurgents marched to fight, they ate mostly raw rice and pickles. Some soldiers suffer from digestive tract diseases. Careful Mrs. Chen Youliang chose folk specialties, steamed with fish, lotus root and vegetables mixed with rice flour, supplemented by seasonings. It tastes mellow and delicious. After eating such a meal, the insurgents recovered their physical strength and were full of energy. "Two Rivers and Three Steams" are good at steaming, powder steaming and bubble steaming. Its steaming method is more exquisite, and the dishes are more distinctive. Take steamed soft-shelled turtle and Wuchang fish for example, the raw materials must be fresh. After slaughter, it should be smeared with salt, ginger and some seasonings, steamed with strong fire, and seasoned with oil after cooking, so that the meat is fresh and tender, not oily or greasy. Powder steaming is to mix raw materials with rice flour, ginger, garlic and other condiments, and "dry steam" with strong fire to make the food taste full and long; "Bubble steaming" is to steam the steamed substances and seasonings in oil once, and its food has a long aftertaste. Due to the different steaming methods, powder steaming and bubble steaming are very particular about time, temperature and materials, so the taste and color are very different. Lotus Moon Crisp: Lotus Moon Crisp is a good flavor in Hanchuan, Hubei. People should prepare it when visiting relatives and friends during the holidays. When the Empress Dowager Ming was seriously ill, she didn't eat or drink. No matter what delicious food the chef cooks, it can't arouse her appetite. The emperor had to pass down the imperial edict and let all localities pay tribute to delicious food. Hanchuan county magistrate received an imperial edict asking the famous pastry chef Weng Mei to make a tribute. Weng Mei painstakingly designed and finally made a kind of cake with white flour, sugar, kumquat cake and osmanthus as raw materials, and specially indicated that it should be soaked with fresh soybean milk and white sugar. Dim sum was sent to Beijing, and Empress Dowager Cixi complied. She only thought it was sweet, crisp and delicious, so her appetite increased greatly. The queen mother asked the emperor, "Is this snack famous?" The emperor could not answer. He picked up a snack and watched it carefully. He saw the pattern on the front of the snack like a lotus flower to be cooked. The cakes are turned up around like lotus petals. 15 looks like a full moon. The emperor had a brainwave and smiled and said to the queen mother, "This is called' Lotus Moon Crisp'." Since then, Lotus Moon Crisp has spread in Hanchuan area and become a local tribute. Regan Noodles: Hanchuan Regan Noodles is different from Wuhan Regan Noodles. It has an indescribable taste. But it is definitely the best! Yingcheng specialty sandbags: local snacks, a mouth of the Yangtze River in Yingcheng, Hubei, and later spread to Hunan and Jiangxi. Find some pebbles, wash them, and stir them in the oil pan for a few times. According to the size of the pot, pebbles are put into the pot for about six or seven minutes. Mix chopped pork fat with salt and pepper, Chili powder and chopped green onion as stuffing; Wrap the fermented dough with stuffing and make a cake. When the pebbles in the pot are 70% to 80% hot, scoop up half of the pebbles, put the cake on the pebbles, and cover the cake with the other half. When the fragrance overflows, scoop it up and gently knock off the pebbles to eat. This kind of cake is crisp and delicious, with egg-shaped bumps on both sides. Preserved eggs: Yingcheng lead-free preserved eggs are of high quality. protein is partially translucent, brown, smooth and bright, with obvious pine blossom texture, and the yolk is thin and tender, which is particularly eye-catching at the National Native Products Fair held in Beijing on 1984. 1985 was rated as an excellent product in Hubei province, and in 1992 it was designated as a special food for the second national farmers' games. As early as 1660, Yingcheng began to produce preserved eggs, which has a history of more than 300 years. In the Qing Dynasty, Yingcheng preserved eggs were listed as imperial tribute, and the people praised them as "the best in Puyang". Songhua preserved egg is named after its pine needle pattern and peculiar flavor.