Wanshou Decoction, also known as He Jiong Yannian Decoction, is a traditional specialty of Jingmen, Hubei Province. The soup made from anchovy and chicken has high nutritional value. The name of the dish is auspicious, which is suitable for celebrations and birthday banquets.
Famous chefs from all over Hubei follow the characteristics of Hubei cuisine in history and gather the essence of the northern and southern factions, forming the characteristics of Hubei cuisine which combines Wuhan flavor, Jingyi flavor, Xiangyi flavor and southeastern Hubei flavor. The production of Wanshou soup is also very simple, just cook all kinds of ingredients and add appropriate amount of sugar water.
Therefore, it is very convenient to order food at home or in a restaurant. In a word, Wanshou Soup is a traditional sweet soup in China, which is rich in nutrition, strong in taste, sweet and delicious, and suitable for eating in summer.
The characteristics of hubei cuisine
1, make all kinds of rounders skillfully. Perhaps it is because they are located in the Central Plains, living in the east, west, north and south, looking around and seeing things with round eyes. Hubei locals like to eat "dumplings" very much. Both folk people and professional chefs have mastered many methods of making "jiaozi". Meatballs, fish balls, shrimp balls, etc. There are dozens of dishes in Zi Yuan alone, which can be described as a circle of flavors.
2. Knife workers pay attention to it. Chu cuisine attaches great importance to fencing and is taught by famous teachers. You need to shred the pork with a fine cloth to ensure that the meat is not broken. Therefore, its traditional cold dishes, such as single dish of gold ingot and double spelling across the bridge, are very delicate.
3. There are many dishes. Hubei cuisine pays special attention to one dish and many ingredients. Such as gold-wrapped silver, silver-wrapped gold, three-in-one burning, three-silk sliding, eight-treasure rice and so on. From the point of view of modern nutrition, multi-material co-cooking can make a variety of nutrients complement each other, the color is deformed, and the umami flavor is enhanced, which is conducive to improving the edible value of raw materials.