What are the delicious food and specialty ingredients in Hubei?

Speaking of Hubei, how can we miss the special snacks with a long history? Although there are many kinds of snacks in Hubei, they are relatively simple and convenient to make. Today, Bian Xiao will take you to see twelve special snacks that Hubei can't miss!

1 Regan Noodles

In the early 1930s, there was a vegetable vendor named Li Bao in Chang Di Street, Hankou, who made a living by selling bean jelly and noodle soup around Guandi Temple. One day, it was extremely hot and many leftover noodles were not sold out. He was afraid that the noodles would turn sour and deteriorate, so he cooked and drained the leftover noodles and hung them on the chopping board. Accidentally knocked over the frying pan on the case and spilled sesame oil on the surface. When Li Bao saw this scene, he had no choice but to mix the noodles with oil and air dry them again. The next morning, Li Bao scalded the cooked noodles with oil in boiling water, scooped them up, drained them, put them into a bowl, and then added seasonings selling bean jelly to make them steaming and fragrant. People rushed to buy and ate with relish. When someone asked him what noodles he was selling, he blurted out "Regan Noodles". From then on, he monopolized this kind of noodles, not only people rushed to taste it, but also many people learned from him.

A few years later, a man named Cai opened a noodle restaurant named Ji at the intersection of Zhongshan Road and Wuhan Road, which is the famous Regan Noodles Pavilion in Wuhan. Later, he moved to Zhongshan Avenue opposite Hankou Water Tower and changed his name to Wuhan Regan Noodles.

No.2 Wuchang fish

Mao Zedong's famous phrase "only drink Changsha water and eat Wuchang fish" made Wuchang fish famous at home and abroad, fragrant in Wan Li and became a famous dish in Hubei. Wuchang fish, scientific name Megalobrama amblycephala, commonly known as "Fankou bream", is produced in Fankou, where Liangzi Lake in Ezhou meets the Yangtze River. Wuchang's name comes from the Three Kingdoms. According to the "History of the Three Kingdoms-Wu Shu-Lu Kaichuan", in the first year of Wuganlu (AD 265), the last emperor Sun Hao moved the capital from Jianye (now Nanjing) to Wuchang (now Ezhou), and the dignitaries complained bitterly. The left prime minister Lu Kai wrote a letter to dissuade him, quoting "I would rather drink Jianye water than eat Wuchang fish; I would rather die in Jianye than Wuchang. From then on, Fankou bream was named Wuchang fish. Wuchang fish has a massive head, a thick back, white scales, a rhombic side, a wide mouth, a short dorsal fin and a high tail stalk. Each side has 14 ribs, one more than other bream, and there is no black membrane in the abdomen. Its meat is tender, delicious and nutritious, and it is first-class delicious, so it has the reputation of "every mouth bream is the best in the world". Wuchang fish has been highly praised by scholars in past dynasties. 1956, Mao Zedong wrote a famous sentence "only drink Changsha water, eat Wuchang fish" in the word "Water-adjusting singing and swimming", which made Wuchang fish famous at home and abroad. People in the medical field believe that frequent consumption of Megalobrama amblycephala can prevent anemia, hypoglycemia, hypertension and arteriosclerosis.

No.3 bean skin

Wuhan bean skin, especially the bean skin of Laotongcheng, is famous for its delicious taste.

From 65438 to 0958, President Mao Zedong visited Laotongcheng twice, tasted the three fresh bean skins, and got to know Gao Jinan, who specializes in bean skins in Laotongcheng. Premier Zhou Enlai and other leading comrades of the Central Committee have tasted the three fresh bean skins. There are countless international friends, celebrities, returned overseas Chinese and compatriots from Hong Kong and Macao from more than 5 0 countries including Britain, the United States, France, Germany and Japan.

Bean skin is a traditional local flavor in Hubei. In rural areas, there is a custom of scalding beancurd skin every winter during the slack season and after the winter solstice. Especially around the 24th of the twelfth lunar month, almost every household scalds bean skin. After the bean skin was introduced into Wuhan, some couples' shops set up stoves by the door and opened them in the street. They also use onions and glutinous rice as fillings. This is the early light bean skin. Sometimes customers bring their own eggs and ask to beat them on the bean skin. Its color is bright and orange is refreshing. This is the famous egg-light bean skin in Wuhan. At that time, the bean skin of Wuchang Wangfukou didn't need eggs, just a little glutinous rice and chopped green onion. It tastes soft outside and heavy inside, tastes delicious and is very popular with people.

After the victory of the Anti-Japanese War, the old Tongcheng food store in Dazhi Road, Hankou, mainly engaged in three fresh bean skins, and installed a neon sign of "King of Bean Skin" at the gate. Gao Jinan specializes in making bean skin in Laotongcheng. The bean skin he made has the characteristics of clear pulp, thin skin, just right heat, just right seasoning and even consistency. It tastes delicious and refreshing, crisp outside and tender inside. Later, the color of bean skin in Laotongcheng developed from Sanxian bean skin to shrimp bean skin, mushroom bean skin and other varieties. In the mid-1950s, three fresh bean skins not only spread all over Wuhan, but also spread to Shanghai, Guangzhou, Changsha, Urumqi and other places.

No.4 Jason Wu Duck Neck

During the Warring States period, the king of Chu led an army to the East and passed through Hanzhong, which was exhausting. One day, I passed a wild lake and saw a flock of ducks flying by. The scene was spectacular. The king of Chu was so happy that the sergeant caught him and ate him. In a few days, there will be countless ducks and only one in the army. It's delicious. Teach everyone secret recipe brewing, duck neck is delicious. The king of Chu tasted it and was full of praise. And the soldiers in the army especially like it. After getting this delicious food, the Chu army became more brave and became the "great cause of the seven chivalrous men." Occasionally typhoid fever is unwell, and there is nothing wrong with eating it. Everyone says absolutely. Jason Wu duck neck got its name from this.

For thousands of years, this secret recipe has not been handed down. Tang Lajiu, a native of Hankou, has a good diet and makes great efforts to prepare delicious food. One day, I met a friend in the middle of Sichuan, and I couldn't help sighing when I talked about the delicacy of Jason Wu duck neck during the Warring States Period. Tang had a whim, looked through ancient books, looked for a good prescription, combined with the strengths of Sichuan and Hubei, and the poverty of the years, and gradually formed a unique style. Its duck neck is also a must. People eat it and sigh it as a delicacy. The reputation of "Jiujiu Duck Neck" was thus carried forward. It has been more than ten years. Millennium cuisine will end here.

Season 5 plum soup packets

Four Seasons Beauty Hall Guan Bao, located in Jianghan Road, Zhongshan Avenue, Hankou, was founded in the 11th year of the Republic of China (1922). The boss's name is Tian Yushan, a native of Hanyang. He used to sell fruits, but later his business was light and he changed to cooked food. When I opened it, I hired a Nanjing chef to make lard scallion cakes, and later I added steamed buns. At that time, there were only five and a half round tables, which were small-scale mom-and-pop shops. In the early years of the Republic of China, there were two Xiajiang hotels in Huilong Temple and Changsheng Street in Hankou, both of which were called "Four Seasons Beauty", and the soup dumplings were very famous. Tian Yushan also wanted to use this "famous brand" to attract business, but he felt that he was a local and was afraid of getting into trouble, so he set up a signboard of "Beautiful Garden". Unexpectedly, his nephew Tian Zechun hung up the signboard of "Beauty of the Four Seasons" next door to the "Beautiful Garden", including jiaozi, singing against Taiwan. This angered Tian Yushan, who simply took off the signboard of "Beautiful Garden" and replaced it with the signboard of "Beauty of Four Seasons", and made great efforts in the quality of soup packets, attracting many customers. Tian Zechun's Beauty of the Four Seasons was neglected and closed soon. In this uncle-nephew competition, Tian Yushan killed two birds with one stone: he crushed Tian Zechun and created Four Seasons.

Since then, four "Four Seasons Beauty" have been opened in Minsheng Road and Siguan Hall. In addition, many restaurants such as Dahonglou and Zhulianchun also operate dumplings, but after all, they are not as delicious as Tian Yushan's "Four Seasons Beauty" dumplings. So in the fierce competition, his business has been very good. After liberation, 1956 implemented public-private partnership. Now, no matter the scale of operation, service facilities, variety and flavor, there has been great development. Why are the dumplings of the four seasons so delicious? This is related to the history and customs of Wuhan. Wuhan is a large commercial port with a long history in China. "Ten thousand people come here to sail across Yangzhou" (Li Bai's poem) is crowded with business trips, and it also brings delicious food flavors from all over the world. Soup dumplings used to be a famous snack in Jiangsu Province. A long time ago, a restaurant in Wu Hanyou operated Zhenjiang soup packets. Now, the Four Seasons Tangyuan with local characteristics in Wuhan is gradually formed by the old chefs of Four Seasons Beauty on the basis of the traditional practice of Zhenjiang Tangyuan and according to the continuous improvement of Wuhan people's tastes. It has the characteristics of thin skin, thick soup, tender stuffing and fresh taste. Zhong Shengchu, the king of the old chef's soup packets, and others have made painstaking efforts and made many contributions.

No.6 mianwo

Like Regan Noodles, Mianwo is one of Wuhan people's favorite breakfasts. Simple production, all over the streets of Wuhan three towns. Most of them are stalls or restaurants, and there are no representative shops. Mianwo is unique to Wuhan and was built in Guangxu period of Qing Dynasty (A.D. 1875- 1909). At that time, there was a biscuit seller named Chang Zhiren near Jijiazui, Hanzheng Street, Hankou. Seeing that the business of selling biscuits was not good, he tried to create a new early variety. After repeated pondering, he asked the blacksmith to make a dry iron spoon in the shape of a convex pit, poured rice slurry mixed with rice and soybeans, sprinkled with black sesame seeds, and fried it in an oil pan. Soon, he made a round rice cake, which was thick and empty around, yellow and crisp in color. People think it is unique. The thick part tastes soft, and the thin part is crisp and very tasty. Chang Zhiren called it Mianwo, which has been circulated for 100 years and has become a cheap and good breakfast.

No.7 rice wine

Xiaogan yellow rice wine is a traditional local snack in our province, which has a history of more than 500 years. It became famous as early as the Ming Dynasty. It is made of high-quality glutinous rice as raw material and Fengwo distiller's yeast specially made by Xiaogan as starter through saccharification and fermentation. Mature original rice wine-Misan Tangqing, with green color, rich honey flavor and sweet taste, is rich in vitamins, glucose, amino acids and other nutrients. After drinking, it can stimulate appetite, refresh the mind, and has the functions of invigorating qi, nourishing blood, nourishing yin and tonifying kidney. It is especially beneficial for pregnant women and menstrual women to eat more, and it is a nutritional product suitable for all ages.

Miba No.8

It was introduced into Wuhan from Jianghan Plain and became a favorite breakfast for the citizens. The method is to grind rice into pulp for fermentation, and add flour, sugar, soda ash, etc. Then stir evenly and cook. The shell is golden and crisp, and the meat inside is white and soft.

Now people in Wuhan like to eat rake tips. The rake produced by Kang is twice as big as before, thin, crisp and unique in flavor.

It can be seen everywhere, but it is not easy to buy something thick and not sour.

No.9 Ciba fish

"Ciba Fish" is a famous local dish with strong local flavor in Hubei. It is made from carp meat by pickling, drying and frying. 2。 "Ciba fish" tastes salty and spicy, smells fragrant, and has the saying that "it smells bad and tastes good". Eating "Ciba fish" in southeastern Hubei is a hobby of people, because it can increase the appetite and change the taste of wine.

This kind of fish looks like Ciba because it is cut into pieces, so it is named Ciba fish.

10 Pearl Ball

Hubei folk traditional steamed vegetables are made from pig fat, lean meat, fish and diced water chestnuts, with refined salt, pepper, chopped green onion, Jiang Mo, Shaoxing wine and stuffing, squeezed into small balls, rolled on soaked and filtered glutinous rice, and steamed in a drawer. The color is white, the rice grains are crystal clear as beads, and the meatballs taste soft and delicious.

Exercise:

Step 1: Wash the glutinous rice and soak it in water for half an hour in advance, not too much, just soak it in rice.

Step 2: Chop the meat. I usually chop meat myself with a knife. I don't buy processed meat. I don't chew it.

Step 3: Before adding seasoning, add chopped and chopped ginger and onion (depending on personal preference).

Step 4: Add proper amount of cooking wine, soy sauce, salt and monosodium glutamate (you can know the taste by licking it with your tongue).

Step 5: prevent a small amount of powder. (I put flour) Then put the pearl balls in the ingredients and mix them evenly. Squeeze almost a ball by hand, then roll it in a glutinous rice bowl, and the bowl surface will occupy a circle of glutinous rice. At this time, it is a "pearl". Then put the pearls on the washed and oiled leaves of Chinese cabbage. When you do this, you can boil the water, and when the water boils, put them on and steam for 30 minutes. At this time, the fragrance will float out, and there is a faint fragrance of Chinese cabbage. Delicious pearl balls can be made.

No. 1 1 Sheep Sanzheng

Mianyang is a big county in Jianghan Plain, including today's honghu city in history, and changed to Xiantao in recent years. There are many waters and rich products in this area, and it is a land of fish and rice. People love to eat steamed vegetables and have the custom of "steaming without vegetables", which is called the hometown of steamed vegetables. Three steaming refers to three kinds of steamed vegetables, some refer to steamed fish, steamed meat and steamed chicken, some refer to steamed fish, steamed meat and steamed meatballs, and some refer to steamed pork powder, steamed pearl meatballs and steamed white meatballs. Sun, a China culinary master, once went to Xiantao to inspect the current situation of "three steaming" in Mianyang. He said that "three steaming" originally meant steaming fish, meat and vegetables. At present, it is still very popular with local people.

Pearl meatballs are minced pork and fish with uniform fat, mixed with egg white, mixed with six or seven kinds of seasonings such as pepper, Jiang Mo and wet starch, squeezed into meatballs with a diameter of 50 cents by hand, put into a sieve, rolled with glutinous rice, put into a small steamer and steamed on a boiling pot. The steamed meatballs are crystal clear and white in color, the rice grains stand upright like pearls, and the meatballs are soft, waxy and delicious.

Steamed white pills, mainly made of lean pork legs and fish, pay more attention to fire, with milky yellow color, soft and tender pill quality, oily and soft waxy.

No. 12 huanxituo

In the 1930s, there was a store opened by Mianyang people in Mianhua Street in Hanyang, specializing in "Happy Tuo". He slowly fried it in warm oil, immediately poured it into another pot and stir-fried it with caramel. Then he picked up the pot and turned it into a study basket covered with sesame seeds, so that the shape of "Happy Tuo" was like a walnut, crisp outside and soft inside, sweet but not greasy. It was a good food that was born prematurely at that time, and the "white sugar happy lump" that many poor vendors peddled along the street was this thing.