Steamed lotus root

Steamed lotus root, a Han Chinese snack, uses old lotus root from the lotus pond as the main ingredient. This dish is sticky but not sticky, oily but not greasy. Steamed lotus root uses lotus pond old lotus root as the main ingredient. The preparation method is to scrape and clean the lotus root, remove the joints and cut the old lotus root into strips, then place the lotus root with the cross section facing down, place it on the thatch, and pat it with the blade of a knife. Break it and cut it into one-inch long and three-thirds thick strips, put it into a bowl, add minced ginger, refined salt, and a little MSG, mix well, and marinate for a while. Cut into three ounces of diced fat meat and mix in, then mix the pickled lotus root with uncooked rice, put it in a basket, steam it over high heat for a quarter of an hour, take it out, put it into a plate, add braised gravy, drizzle with sesame oil, and sprinkle with chopped green onion. Serve.

Stewed Eight-treasure Rice

Jiangling Braised Eight-treasure Rice, also known as Eight-treasure Rice, is a traditional snack of the Han people in Jingzhou area. It is bright in color, sweet and moist, oily but not greasy, and sweet but not boring. It was made by Xiao Dai, the palace chef in the late Qing Dynasty, specially for the Empress Dowager Cixi. Later, it became famous for making eight-treasure rice at the Juzhenyuan restaurant in Jiangling during the Xiao Dynasty. Jiangling Stewed Eight Treasures is made by steaming glutinous rice, red dates, lotus seeds, cinnamon meat, dense cherries, melon seeds, sweet osmanthus, dense winter melon, Yiren rice, etc., and then adding sugar and lard to stew. It is bright in color, sweet and moist, oily but not greasy, and sweet but not tiresome. There is an idiom of "sipping with a shallow cup and savoring it carefully, and leaving the table for a few days with a long aftertaste".

Fresh-fried duck slices

Fresh-fried duck slices are a traditional Han nationality dish in Honghu, Hubei. There is a famous local saying: Nine geese and eighteen ducks are not as good as the teal duck. Blue-headed ducks, also called pair ducks, are considered the king of wild ducks. Each pair weighs about 5 kilograms. The raw fried duck slices introduced here only use green duck breast as the main ingredient.

Honghu Yushan Lotus Root Pills

Honghu Yushan Lotus Root Pills are made with lotus root as the main raw material and fried. Speaking of the origin of Yushan Lotus Root Pills, there is a story. It was when Emperor Qianlong passed through Honghu on his three trips to the south of the Yangtze River. In order to respect the emperor of the day, the state official at that time summoned the chefs from all over the state and asked them to show their unique skills so that the emperor could eat the fish without seeing the fish and eat the lotus root without seeing the lotus root. After hearing this, the chefs naturally searched their stomachs and thought about their own specialties. One of the chefs remembered that during the famine years, he ate lotus roots as a meal. When he got tired of eating, he came up with a way to make lotus root balls to eat. So he blended the five flavors, cooked carefully, and made lotus root balls. After Emperor Qianlong ate lotus root pills, he became very happy. It is said that after returning to Beijing, he designated lotus root pills as an imperial meal.

Flower Cake

Double Ninth Cake, also known as "Flower Cake", is a Han Chinese Double Ninth Festival food. Popular in most parts of the country. The ninth day of the ninth lunar month is the Double Ninth Festival, also called the Respect for the Aged Day. Folks steam Double Ninth Cake to honor the elderly. The method of steaming Double Ninth Cake is the same as steaming New Year Cake, but the steamed cake should be smaller and thinner.

Pimp eel

Pip eel is a traditional Han Chinese dish in Shashi, Hubei Province. It belongs to Hubei cuisine and has a history of hundreds of years. Eel is delicious and has medicinal value. "Famous Doctors" says that it has the effect of nourishing the five internal organs and curing deficiency. The skinned eel is named after removing the old bones and cutting it into long strips. When cooked, it looks like strips of skin. It is also called bamboo eel because it is shaped like a bamboo joint.

Winter Melon and Turtle Skirt Soup

Winter Melon and Turtle Skirt Soup is a traditional Han delicacy in Hubei. It is a kind of soup made by simmering the skirt of soft-shell turtle (also known as soft-shell turtle, turtle, and leg fish) and tender winter melon. The turtle skirt is soft and tender, the soup is pure, the winter melon is fragrant, and the soup is original.

Osmanthus glutinous rice lotus root

Osmanthus glutinous rice lotus root, also known as honey glutinous rice lotus root, is one of the traditional snacks of the Han people in the Jiangnan area. The glutinous rice is poured into the lotus root, served with osmanthus sauce and red dates. Carefully crafted together, it is a unique Chinese dessert among the traditional dishes in the Jiangnan region. It enjoys a reputation for its sweetness, crispness, and rich osmanthus aroma.

Bijia fish maw

Bijia fish maw refers to Shishou specialty food made from Shishou catfish maw through traditional techniques. The meat is tender and delicious. On October 26, 2011, Shishou City’s exclusive product “Penholder Fish Maw” was registered as a national geographical indication certification trademark by the State Administration for Industry and Commerce.

Fish cakes

Fish cakes originated in the Chu State area during the Spring and Autumn Period and the Warring States Period, from Yichang to Jingzhou in Hubei Province today, and are commonly known as Chuyi flower cakes.

It is a food processed and steamed using surimi, eggs and pork as the main raw materials. It is fresh, tender and smooth in the mouth, fragrant and delicious, rich in nutrients and suitable for all ages. It is a top quality food for entertaining guests at folk banquets.

Fishballs

Fishballs are fish meatballs and are a traditional folk dish. During festive seasons, fish balls are indispensable on the dining table. The production of fish balls originated in the era of King Wen of Chu. It is said that King Wen Xiongzi once had a thorn stuck in his throat while eating fish, and immediately beheaded the cook. After that, when King Wen ate fish, the cook would first cut off the head of the fish, peel off the skin, pick out the bones, and chop into fine pieces to make fish balls. Fish balls (also known as fish balls) are a delicious dish in southern my country. In the land of plenty in southern my country, almost every family can make it and everyone loves to eat it. It is also a must-have dish for family banquets and various restaurants.