Mianyang's three steaming methods are steamed meat, steamed pearl balls and steamed white balls. Thirdly, steaming has the characteristics of thin sauce, pure monosodium glutamate and being good at maintaining the original flavor. Especially steamed pearl balls. Method: Take lean pork and fish as main materials, chop them into minced meat, add seasoning such as egg liquid, pepper and Jiang Mo, mix with wet thick powder, squeeze them into balls with a diameter of 50 cents, put them into a sieve, roll them with glutinous rice, put them into a cage, and steam them in a boiling water pot. The cooked glutinous rice is crystal clear, white and transparent, like pearls. The meatballs are soft and delicious.

Steamed meat is made of meat as the main raw material and steamed with strong fire. Characteristics: the meat is tender, fat but not greasy. Steamed meatballs are mainly lean pork legs and fish, so pay more attention to the heat. It is characterized by milky yellow, soft white pills, oily and loose foam and pure taste. Those who take frozen tofu to Wudang Mountain must try the unique frozen tofu in Wudang Mountain. There are two natural conditions for making frozen tofu in Wudang Mountain: the temperature of MINUS 20 degrees and the water in tofu ditch in Wudang Mountain. The latter is the key.

If there is no tofu ditch forever, this kind of frozen tofu can't be made under other conditions of the same temperature and technology. The frozen tofu in Wudang Mountain is said to have been originated by Zhang Sanfeng, a Taoist priest in Ming Dynasty. When there are many tourists in Wudang Mountain, Zhang Sanfeng cooks frozen tofu at night, shreds it and distributes it to everyone. People like to eat it. Zhang Sanfeng's frozen tofu can't be eaten torn, so people call him Zhang Bubu seed. Frozen tofu has since become a specialty of Wudang Mountain.

For hundreds of years, people around Wudang Mountain have eaten this kind of frozen tofu on holidays. Frozen tofu is made in winter, which can not only be eaten seasonally, but also be torn into thin slices and eaten for a long time after naturally drying. It is white and tender, tastes like beef, but it is longer than beef after chewing; It can also be compared with pork. For example, stewed hooves with frozen tofu are mellow and nutritious; For example, cooking chicken with frozen tofu will taste longer. If you fry lean meat with frozen tofu, it will be crisp and delicious.

The frozen tofu in Wudang Mountain is pure green food. The raw material of soybean comes from Wudang Mountain, and it is processed into tofu by using the mountain spring water of Wudang Mountain. Each piece of tofu will be naturally frozen for 3 ~ 5 hours in the outdoor environment at minus 20 ~ C. steamed wuchang fish Wuchang fish, also known as Megalobrama amblycephala, is native to liangzi lake, Ezhou. Its meat is tender and rich in fat, and it can be made into various dishes by various methods, among which steaming is the best.

Generally, steamed wuchang fish uses about 1kg, supplemented by ham, mushrooms, winter bamboo shoots and chicken soup. The steamed fish is decorated with red, yellow and green dishes, which looks colorful. Chopsticks taste delicious and smooth, and the soup is spicy and delicious. Huangpi Sanhe is a traditional food in Huangpi County, which has a history of hundreds of years. It is widely spread with various dishes and different flavors.

Locals call it Sanxian. Sanhe consists of fish balls, meatballs and patties. Fish balls are made of chopped fish meat and cooked with egg white, onion, ginger and lard as seasoning. Meatballs are made by chopping pork legs, adding minced fish and seasonings, and frying. The meat pie is made of meatballs and steamed. Fish balls are fresh and tender, meatballs are crisp and rotten, and patties are soft and tender, each with its own taste. They can be burned separately or any two or three of them can be burned together. This dish is multi-flavored, with fishy smell and fishy smell in the meat, which is really unique.