A traditional famous dish in the Jingzhou area. It is said that during the Three Kingdoms period, Liu Bei married someone and turned it into reality. When he and his wife returned to Jingzhou from Soochow, Zhuge Liang prepared a banquet for them. The first dish served on the banquet was It is the "dragon and phoenix combination" specially made by Jingzhou chefs. I saw a big eel made into the shape of a dragon, winding on the plate, with scales and armor, feet on auspicious clouds, its mouth raised high, horns and beards hanging in a flying shape; a chicken in the shape of a phoenix standing next to the dragon, with its neck spread out and its feathers Gorgeous, the crimson crown seems to be dancing. When Liu Bei saw it, he was overjoyed and praised it profusely. From then on, the dish "dragon and phoenix" became famous, and the second was "fish cake meatballs".
Honghu lotus seeds are a specialty of Honghu City, Hubei Province, and a national geographical indication protected product of China. 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 and round grains, thin skin and thick flesh, and have a sweet, slightly sweet and fresh flavor. Honghu lotus seeds are rich in ?
Jingzhou’s traditional dish, also known as Jingzhou flower cake. Originated from the Warring States Period. It is said that during the Warring States Period, there was a hotel specializing in cooking fresh fish in Jinan City, the capital of Chu. One summer, the owner bought a lot of fresh fish. There were few customers and a lot of leftover fish. Seeing that the fish meat was about to rot, the owner thought of it and made fish cakes. After tasting it, the diners found it fresh and delicious, with endless aftertaste, and they all praised it. Since then, the hotel has become famous for its fish cakes. After this cake?
Honghu hairy crabs are 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. Honghu hairy crabs are produced in Honghu Lake, a lake area.
Jingzhou eight-treasure rice was originally passed down by an imperial chef in the Qing Dynasty who opened a restaurant in Jingzhou City after leaving the palace. For more than a hundred years, although times have changed, the flavor of the imperial meal of eight-treasure rice has not diminished, and it is known as the "eight treasures of the imperial meal". This kind of eight-treasure rice is made by steaming red dates, lotus seeds, barley kernels, Guiyuan Nei, honey cherries, honey winter melon strips, sugar osmanthus and glutinous rice into a dough, and then adding sugar and lard to stew. Therefore, it is also called "Eight Treasures in Powder". When I ate it, I felt it was smooth and melting, sweet and translucent, oily but not greasy, and sweet but not tiresome. So I tasted it carefully with a small spoon, and I praised it with a long aftertaste after leaving the table.
Mi Yuanzi: (we usually call it Tofu Yuanzi) is mainly about the taste. To taste good, you need to have all the seasonings. There are 12 kinds of seasonings such as shrimps and seaweed. In a bowl of Mi Yuanzi There are actually 12 kinds of condiments, and the taste is incredible. Just talking about this shrimp is not simple. You need to choose shrimps that are 2 centimeters long, freshly sun-dried that year, and dried extremely well, so that they can bring out the special umami flavor without being soaked. However, it’s not enough to just taste good, it also needs to have tender and smooth rice seeds to match it. The master said early on that to make good Mi Yuanzi, you must be very careful and not be careless in every process. First select good new rice as the raw material, then grind the rice into fine rice milk. After adding auxiliary materials to increase the viscosity, it is time to heat. After the rice milk becomes a paste, then make it into round balls. Mi Yuanzi.
Lotus root and pork ribs soup: "There are wild ducks and lotus roots everywhere, the autumn harvest is full of rice, and everyone says that heaven is beautiful, how can it be compared to my land of fish and rice in Honghu..." This is a movie. The episode in "Honghu Red Guards", Honghu Lake in Jingzhou is the largest freshwater lake on the Jianghan Plain, located in the southwest of Jingzhou. Every autumn and winter in the Jingzhou area of ??Hubei Province, whether it is a large hotel or a small restaurant, the dish of baked lotus root soup is indispensable. What the locals call "baked" actually means simmering and stewing. Jingzhou's lotus roots are the most unique!
Beef rice noodles: Just like Zaotang noodles, people in Jingzhou who like strong flavors usually choose beef rice noodles. The sour and spicy ones make people salivate just thinking about it. The most famous beef rice noodle restaurant in Shashi. As long as people in Shashi know that it is in Huangjiatang, listen to their staff. Their beef noodle soup has more than 20 kinds of Chinese medicines and spices added to the broth, as well as beef bones, so the soup is delicious. So fresh, their beef is also carefully braised, using 18 kinds of ingredients and braised for 4 hours.