There are many delicacies in Honghu: Honghu Sanzi, Honghu Tofu Skin, Hot Dry Noodles, Honghu Hairy Crabs, Honghu Lotus Seeds and other specialty delicacies.

Honghu Three Steamings" refers to: Steamed Herring, Steamed Pork Slices, and Steamed Lotus Roots. Its production characteristic is steaming, so it is also called "Three Steamings". It has the characteristics of rolling, rotten, and fresh. .

Powder-steamed herring:

Powder-steamed herring, mainly live herring. The preparation method is: first remove the scales and gills of a one-pound live herring, and disembowel it. Clean and clean the fish, cut it into two halves along the spine and cut it diagonally with a knife into two-and-a-half-inch long and one-and-a-half-inch wide pieces. Put the fish back, belly, head and tail into a bowl, and add it. Mix soy sauce, refined salt, monosodium glutamate, minced ginger, and a little cooking wine together. After marinating for a while, stick rice flour on both sides of the fish. Then divide the fish into three pieces into triangles and place them in a six-inch basket. Put the fish in the middle of the fish pieces. Put ginger slices and chopped green onion on top of the fish, steam it in boiling water for ten minutes, flip the cage over and place it on a plate, with the beginning like a round cake, then put the casserole on medium heat, add a little lard and heat it up. Add chicken soup, soy sauce, vinegar, monosodium glutamate, and green onion segments, add wet starch to thicken the sauce, pour it over the fish pieces, and then sprinkle with chopped green onion and minced ginger.

This dish has delicate fish meat and rich fat. , plump, tender and delicious, with beautiful appearance and color. It is steamed with rice flour to retain the original flavor.

Steamed pork slices:

The steamed pork slices are made from the tip of pork buttocks. The main ingredients are as follows: cut the pork into one-inch, three-quarters wide, and three-quarters thick slices in a bowl, add refined salt, soy sauce, red milk, minced ginger, monosodium glutamate, and a little sugar, mix well, and marinate for five minutes. Rinse and drain the rice, put it into a wok, and stir-fry over low heat for about five minutes. When it turns light yellow, add cinnamon, cloves, and star anise and stir-fry for another three minutes. Remove from the pan and grind into powder the size of fish roe; then, Mix the marinated pork with five-spice cooked rice flour, put it in a basket, sprinkle with scallions, steam over high heat for fifteen minutes, take it out, discard the scallions, and put it on a plate with soy sauce and scallions. Pour the braised gravy made of vinegar, monosodium glutamate, chopped green onion and wet starch over the steamed meat slices, sprinkle with pepper and serve. Add refined salt, soy sauce, red milk, minced ginger, MSG and a little sugar and mix together. Mix well and marinate for five minutes. Rinse and drain the rice, put it into a wok, and stir-fry over low heat for about five minutes. When it turns light yellow, add cinnamon, cloves, and star anise and stir-fry for another three minutes. Remove from the pan and grind into fish roe. then, mix the marinated pork with five-spice cooked rice flour, put it in a basket, sprinkle with scallions, steam over high heat for fifteen minutes, take it out, discard the scallions, and put it on a plate Then add the braised gravy made with soy sauce, vinegar, MSG, chopped green onion and wet starch, pour it over the steamed meat slices, and sprinkle with pepper.

This dish is delicious and ready to eat.

Steamed lotus root:

Steamed lotus root uses lotus root as the main ingredient. The preparation method is: scrape and clean the lotus root and remove the old lotus root. Cut the lotus root into strips, then place the lotus root with the cross section facing down on the tarpaulin, break it with a knife

and cut it into strips one inch long and three-thirds thick, put them into a bowl and add minced ginger. , refined salt and a little MSG, mix well, marinate for a while, cut into three ounces of diced fat meat, then mix the marinated lotus root with uncooked rice, put it in a basket, steam over high heat for a quarter of an hour, take it out and put it in. In the plate, pour the braised gravy, drizzle with sesame oil, sprinkle with chopped green onion and serve.

Rzw Honghu Net

This dish is sticky but not sticky, oily but not greasy.

Honghu bean curd:

Bean curd is a traditional snack loved by Honghu people. When making it, mung beans and rice are mixed and soaked in pulp, then spread into a skin and wrapped with glutinous rice. Rice, diced pork, green onions, ginger and other condiments are then fried in oil, giving it a golden color and delicious taste. At the same time, eggs can be added to the "Honghu Bean Skin" when spreading the skin, and fresh meat, fresh eggs, and fresh shrimps can be mixed into the glutinous rice filling, and then carefully fried to form a unique flavor. Different ingredients such as diced chicken, shiitake mushrooms, and magnolia slices can be added to the stuffing, which can be divided into different varieties according to the quality of the stuffing. The tofu skin is thin and fresh in color, crispy on the outside and soft on the inside, tender and refreshing, oily but not greasy.

Hot dry noodles:

Hot dry noodles are a unique popular food in Wuhan, Hubei. It is also Honghu’s specialty breakfast, with different preparations and flavors. The method is to blanch the pre-made noodles in boiling water until they are seven-mature, then remove them, blow them cold and add oil to shake them up. Before eating, blanch them in boiling water for a few times, remove them, and add sesame paste, chopped green onions, dried shrimps, diced pickled radish, sesame oil, and vinegar. Wait for the seasonings to be mixed well. The aroma will be fragrant when it hits the mouth. The taste is rich but not greasy. It is cheap and good, chewy and flavorful, and you will never get tired of eating it.

Honghu Lotus Seeds

Honghu Lotus Seeds are a specialty of Honghu City, Hubei Province, and are China’s national geographical indication protected products. Honghu lotus seeds are produced in the Honghu Lake area with excellent ecological environment. The product has large and round seeds, thin skin and thick flesh, and has a sweet, slightly sweet and fresh flavor. It has extensive edible and medicinal value.

Honghu lotus seed products have large, round grains, thin skin and thick flesh, and have a sweet, slightly sweet and fresh flavor. Honghu lotus seeds are rich in protein, starch, phospholipids, alkaloids, flavonoids, vitamins and other nutritional and health ingredients, and can be made into a variety of beverages and foods. In medical terms, lotus seeds have the functions of stopping bleeding, dispersing stasis, strengthening the spleen, and calming the nerves. They are a good nourishing product. The lotus heart is made into tea, which has the effect of losing weight.

Honghu Hairy Crab:

Honghu Hairy Crab is a specialty of Honghu Lake District, Honghu City, Hubei Province. Because the city has registered the "Qingshui brand" trademark for Honghu hairy crabs, they are also called "Honghu Qingshui crabs", "Honghu Qingshui hairy crabs" and "Honghu Qingshui river crabs". The main breeding area of ??the product is located in the Great Lakes District of Honghu Lake. The product is bright in color, full of fat and yellow, and does not contain any hormones. It is the top grade among river crabs.

Braised wild duck:

Braised wild duck is a famous dish in Honghu

Its preparation method: use wild duck produced in Honghu as the main ingredient, with white sugar, sesame oil, Lard, Shaoxing wine, salt water, refined salt, ginger slices, minced pepper, white garlic, chives and other condiments. Stir-fried, simmered and cooked

Characteristics: The soup is thick and juicy, and the color is bright red, which looks very attractive; it is hot on the outside and tender on the inside, with a fresh, juicy and sweet taste. It is crispy and moist, with a lingering aroma that fills your mouth after eating. In addition, it also has the characteristics of less fat and more protein. It can be said to be a unique traditional dish of Honghu.

In addition, Honghu Lake also offers delicacies made from the aquatic animals and plants of Honghu Lake. Wild lotus juice, wild lotus root juice, red salted duck eggs, wild lotus powder, and wild lotus root powder will give you a pure natural taste. Wild ducks, shellfish, fish and turtles, lotus root, mugwort, water chestnut and other green foods allow tourists to appreciate the charm of this land of plenty.