Hubei specialties and delicacies
Unique daily products in Hubei Province include Honghu feather fans, Yichang rockery stones, etc. The swallow ear produced in Fangxian and Baokang counties is a famous mountain delicacy. In addition, there are pearl fruit rice wine, Huangshigang cake, white duck preserved egg, Luotian chestnut, Anlu ginkgo, Xiantao Shahu salt egg, Nine-bead skin salted eggs, Maozui braised chicken, Shashi sweet and sour garlic, etc. are all delicious foods produced in Hubei.
In addition to purchasing the above local products as souvenirs when traveling to Hubei, don’t forget that Hubei also has two major “natural medicine warehouses”, Shennongjia and Wudang Mountain, which not only produce traditional medicinal materials such as Gastrodia elata, Codonopsis pilosula, Eucommia ulmoides, coptis, poria, etc., as well as wild hericium, flower mushrooms, walnuts and other tonics are very suitable to buy back to honor the elderly.
Hubei famous tea: Qingjiang "Yihong", Yuan'an "Luyuan", Puqi "Dongcha", Longzhong "Cuifeng", Shuangqiao "Maojian", Zhuxi "Longfeng", The five peaks are called "Pihua Maojian" and the five mountains are called "Jade Emperor's Sword". Among them, Yuan'an's "Luyuan Tea" is named after the Luyuan Temple where it was produced. It has been included in the "Research Anthology of Chinese Famous Teas" and the trial textbook "Tea Making" in higher agricultural colleges across the country. During the Qianlong period, Luyuan Tea was selected as a tribute. Tea.
Hubei cuisine is the general name for Hubei cuisine. Hubei cuisine is one of the important local cuisines in my country. It is based on Chu cuisine and evolved from Jing cuisine and Hubei cuisine. According to research, the prototype of Chu cuisine appeared in the Chu State and flourished with the development of Chu culture. Its flavor characteristics began to take shape more than 2,300 years ago, which shows its long history. Starting from the Western Zhou Dynasty, Chinese culture was gradually divided into two branches: the north and the south. The north branch, the Central Plains culture, spans the Yellow River Basin, is majestic and vigorous, simple and honest; the south branch is the Chu culture, active in the middle and lower reaches of the Yangtze River, characterized by its splendor, splendor, boldness and romance. feature. Due to the beautiful scenery and outstanding people in southern my country, Hubei cuisine is full of southern characteristics such as exquisiteness, uniqueness, fineness and skill.
The catering services in the three towns of Wuhan have a long history and enjoy a high reputation. Ye Tiaoyuan's "Hankou Bamboo Branch Poems" during the Daoguang period of the Qing Dynasty includes "cut noodles with dried bean noodles, chicken soup with fish soup dumplings, pig blood dumplings with soup dumplings, and bang bangs all over the streets late at night." So Wuhan has not only been a restaurant for a long time. It is prosperous and the snacks have unique local characteristics. Wuhan's catering industry has developed greatly in recent years. Due to its convenient location on the thoroughfare of nine provinces in central China, merchants gathered from the south to the north. Not only did the business flourish, but it also brought to Wuhan the sweet from the south, salty from the north, spicy from the east and sour from the east, all in one city. Wuhan not only has E cuisine restaurants with local characteristics, but also Sichuan, Shandong, Guangdong, and Zhejiang cuisine restaurants are spread across the three towns. There is a saying that "you can taste dishes from all over the world without visiting Wuhan".
Wuhan cuisine is a typical representative of Hubei cuisine. It is based on the flavors of Hanyang, Wuchang, Mianyang (now Xiantao), Huangpi, Tianmen, Xiaogan and other places, and absorbs various flavor schools from inside and outside the province. Over the years, it has gradually formed its own unique style: strict selection of materials, fine production, attention to knife skills, heat, color matching and shape. It is famous for cooking delicacies from the mountains and seas, and its freshwater fish and soup simmering techniques are unique. The main famous dishes include steamed Wuchang fish, Xiantao pearl white balls, braised Yihe clams, braised xylophone fish, Tianmi slippery fish, steamed roundfish, Bagua soup, red grilled shark fin, shrimp and sea cucumber bowl fish, mandarin fish with tomato sauce, Huangpi Sanhe , Mianyang three steamed dishes, Family Portrait, Hibiscus chicken slices, Braised soft-shelled turtle, Orange petal fish yuan, etc.
Hubei cuisine consists of four major flavor schools: Jingnan, Xiangyun, Ezhou and Hanmian.