What are the specialties of Xianning?

Meat pie is a famous dish in Xianning area, and Chibi people have a special liking for it. Eating meat pies has become a world trend in Chibi. Meat pies are essential for civil weddings and funerals. Meat pies are served first. There is a folk saying that "no cake, no table". Speaking of meat pies, there is an interesting story. According to legend, the king of Chu loves fish, but he is often annoyed by being stabbed to death in the throat, so many chefs have become ghosts under the knife. Later, a chef in Chibi accidentally found that fishbones were easily separated from meat when cutting fish, so he put the separated fish and pork into seasoning, chopped them into mud and steamed them into pieces. The king of Chu ate it and was overjoyed. Since then, patties have come out and gained great fame. Since then, after the chef retired in his later years and spread his skills to the people, people have praised meat pies as the leader of the "imperial feast", so Chibi people have only now begun to like to eat meat pies. [24]

Hesheng chicken soup

Heshengqiao Town, Xian 'an District, Xianning City, is located in the south of Hubei Province. It is famous throughout the country for the Battle of Heshengqiao by General Ye Ting during the Northern Expedition. Heshengqiao has a mild climate, and the local "native chicken" is full of muscles, thin and tender, oily and delicious. Hesheng chicken soup has yellow color, mellow taste, fresh soup, tender meat and high nutritional value. It is most suitable for the elderly, children, pregnant women and sick people, and has the effects of strengthening yang, enriching blood, strengthening spleen and strengthening body. In particular, the "Hesheng Chicken Soup" specially made by Lvning, Heping and Authentic Hotels is the most famous.

Tongshan baotuo

Bao Tuo is similar in shape to glutinous rice balls. Also known as potato powder pier, it is made of potato powder or potato powder.

And fried dried beancurd, bamboo shoots, bacon, garlic and other raw materials are used as stuffing, wrapped into the shape of a reunion dinner, cooked like jiaozi, or fried. The small package is wrapped with fine meat stuffing and looks like glutinous rice balls. No matter the size, color, country and taste, it is unique. Take a bite, and the fragrance of generate is refreshing. People who have been to Tongshan often want to taste the eight treasures of Tongshan. There are two kinds of "Batuan" in Tongshan, one is made of pure potato flour; The other is potato flour mixed with taro. The "Ba Long" made of pure potato powder has a soft and elastic skin; "Balong" made of potato flour and taro has a hard and brittle skin and relatively poor elasticity. The two "Barto" have different tastes. The former is mainly used in Laotongshan Road, Meigang, Yangfang, Xiapu, Shanjie and Hengshi, while the latter is mainly used in Laoxingguo Road, Huangsha and Honggang.

Pai Zhou Yuanzi

This is a kind of food that every local family will cook during the Spring Festival and various happy events.

Pazhouwan Fish Tank [27]

This fish is round. The Yangtze River flows westward in Paizhou Bay, Jiayu County. The fish here are very fresh and the ingredients are very particular, so the fish balls here taste good. Fish should be peeled and pricked first, and then white and tender meat should be selected; Pork should choose white fat; Eggs only use egg whites; Onions can only be used in the white part. And the production process should be steamed twice, which is healthier. It is better to dip in old vinegar when eating directly, and it is also the best choice for eating hot pot. If you cook some noodles to make a soup or something, you can also cut jiaozi into small pieces, which is very delicious.

Historical origin: It belongs to Pazhou local flavor, and Jiayu Restaurant is open all year round. There is a saying in Pazhou custom that "nothing can be done without pills".

Laoqingcha

Baodi, Xianning, Tongshan, Chongyang and Tongcheng counties in Xianning, Hubei Province, and Linxiang County in Hunan Province also produce old green tea. According to "Hubei Tongzhi", "Ten years of Tongzhi, revised the articles of association of drawing cards to send tea in five counties, including black tea and old tea." Old tea here refers to old green tea. It can be seen that old green tea has a production history of 100 years. /kloc-around 0/890, Yang Lou Cave in Puyin began to make basket-fried tea, that is, after the tea was fried, it was broken, put into bamboo baskets (2.5 kg per basket) and transported to the north, which was called basket-fried tea. Later, it developed into green brick tea steamed from old green tea.

Hubei old green tea belongs to black tea, also called "blue brick tea". Mainly produced in Puyin, Xianning, Tongshan, Chongyang, Tongcheng and other counties in Xianning, Hubei, so the leaves are called "Hubei old green tea". However, there are also old green teas planted and produced in Linxiang County, Hunan Province. Old green tea is divided into three grades: the first grade tea (sprinkling tea) is mainly white stems with a little red stems, that is, the base of tender stems is red (commonly known as Wudian white stems and red feet); Second-class tea (two-sided tea) is mainly red stems with a little white stems at the top; The third-grade tea (plum tea) is the red stem of the year, without hemp stem.

Luxi fish cake

Ingredients: grass carp, fat, egg white.

Taste description: pure natural, yellow skin and white meat, neither oily nor greasy, soft and mellow.

Cooking method:

1. Scale the selected fresh fish, cut off the head and tail with a sharp knife, remove its fins and fins, remove the hard spines, scrape off the fish pieces with one knife, and float in clear water for three to five hours;

2. After the fishy smell of the fish is completely bleached, take it out and drain it, and put it on a maple chopping board together with clean pork and ginger garlic, and chop it into paste;

3. Move the minced meat into a wooden basin, add appropriate amount of starch, refined salt and monosodium glutamate, and stir by hand for two to three hours to make it fully uniform;

4. Put the pasty fish cake into a steamer with cotton gauze as the bottom and slowly transpiration with slow fire. About half an hour after the first steam rushed to the top cover of the steamer, the whole steamer was removed from the stove while it was hot, and the prepared egg yolk was smeared on the steamed fish cake layer by layer, and then steamed for half an hour with slow fire;

5. After the steamed fish cake is naturally cooled, cut the fish cake into pieces with a sharp knife, then put it in a bowl and steam it in a steamer again, and then take it out for later use.

Chongyang bamboo charcoal chicken

Ingredients: 6 Chongyang drumsticks, dried lotus leaves 1, scallions 1, carrots 1.

Taste description: salty and delicious, original flavor.

Cooking method:

1. Chongyang chicken is slaughtered and washed;

2. Wash and shred green onions and carrots for later use;

3, chicken leg meat boneless cut into small pieces, marinated with oyster sauce, soy sauce, shredded onion, shredded carrot and pepper;

4. Cut the soaked lotus leaves into long strips with a knife, wrap the marinated chicken, then put the wrapped chicken in bamboo charcoal, seal the mouth of bamboo charcoal with salt and eggs, put it in the oven, bake at 250℃ 15 minutes and plate.

Xian' an Baota meat

Ingredients: delicious pork.

Taste Description: Salty, fresh, soft and waxy meat.

Cooking method:

1, fragrant pork belly, pork belly cooked for seven minutes;

2. Cut into pieces of meat about two meters with a blade;

3. Brew into the mold, steam thoroughly and pour in oyster sauce.

Huoshao chibi

Ingredients: white gourd, ginger, Wuchang fish, brandy, pumpkin, tin foil.

Huoshao chibi

Taste description: The wine is mellow, the fish is fresh and tender, and the taste is moderate.

Cooking method:

1. This dish is a scenic dish. First, clean the fish, smear salt and cooking wine, and marinate for 30 minutes.

2. Plastic wax gourd, pumpkin and ginger;

3. Stir-fry Wuchang fish in a pot, add shredded pork, shredded ham and shredded ginger to taste, stew for 10 minutes until cooked, and wrap it in tin foil.

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