1. The hometown of Wuchang fish in China (Ezhou)
You only drink Changsha water and eat Wuchang fish.” This famous poem by Chairman Mao must be familiar to everyone, that is Because of this poem, Ezhou's Wuchang fish became famous. Whenever friends from other places come to Ezhou, they always say that they must eat Wuchang fish, which is praised by great people.
Fish is one of the most precious freshwater fish in China. At the Hubei global promotion event of the Ministry of Foreign Affairs not long ago, there was a classic Chu cuisine, pan-fried Wuchang fish. This dish uses the belly of Wuchang fish from Liangzi Lake in Ezhou. It is fried as the main ingredient (commonly known as fish drag), with beautiful color, charred skin and tender and delicious fish meat.
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One of the Chinese (Tianmen, Xiantao) steamed dishes. Township
Xiantao, the "Hometown of Three Steamed Vegetables in Mianyang, China" and Tianmen, the "Hometown of Chinese Steamed Vegetables", are two cities facing each other across the Han River. This time they will jointly build the "Hometown of Chinese Steamed Vegetables and Food" .
Chinese cooking master Lu Yongliang once commented that "Tianmio" does not distinguish between families. In Tianmen, Xiantao and other places, every family can steam vegetables, and everyone can steam vegetables during festivals, weddings and funerals. When marrying or entertaining relatives and friends, a banquet cannot be completed without steaming. There is a folk proverb that goes, "Three steamers, nine bowls, and ten large bowls cannot be cooked without a grid (steamer)."
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Chinese ( Qianjiang) Home of Crayfish Food
“Look to Hubei for Chinese crayfish, and look to Qianjiang for Hubei crayfish.” In Qianjiang, the crayfish industry has a closed loop with an output value of 20 billion, in terms of catering consumption. It is said that Qianjiang sells about 50 tons per day locally and exports more than 400 tons. Last year, braised shrimps alone sold 450 million online. The crowds of people on Lobster Street and the lines of thousands of people queuing up to eat crayfish in some stores are breathtaking. There are many ways to cook it, and Qianjiang is the most popular one.
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The hometown of Chu cuisine in China (Jingzhou)
The source of Chu cuisine. In Jingzhou, it is said that the famous local Jingzhou fish cake evolved from the boneless fish meat processed by a chef in Chudu for the King of Chu. Therefore, Jingzhou fish cake is also called "Chu cake". Eel, Bijia fish maw, Honghu Lake duck... all kinds of delicacies make tourists linger.
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China (Zhongxiang), the hometown of health and food
"Six When you are ten years old, you can run around the streets at seventy. When you are eighty, you are not considered old. When you are ninety, you can look for them casually. At a hundred years old, you are still in good spirits. "In Zhongxiang, Hubei, there is such a jingle, which has earned Zhongxiang the title of "the hometown of longevity in the world."
In Zhongxiang, in addition to three meals a day, locals also have health-preserving delicacies that they cannot live without. ——Rice tea, arrowroot powder, and kudzu root tea may contain the secret to Zhongxiang’s long life.
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China (Xiangyang), the home of the Three Kingdoms Culture and Food
Xiangyang, the "Hometown of Three Kingdoms Culture in China", has been a place where martial heroes competed for supremacy since the Han Dynasty, and culture was a place where celebrities gathered. Now it is also a must-visit place for cultural tourism of the Three Kingdoms.
Xiangyang kohlrabi is also called "Kongming vegetable". According to legend, when Zhuge Liang led his troops to conquer the Southern Barbarians, the soldiers had to travel long distances to attack, and the dry and hard military rations were difficult to swallow. After Zhuge Liang learned about it, he would often farm in Xiangyang. The kohlrabi was distributed throughout the army. The soldiers only found it moderately sweet and salty, fragrant and slightly sour, crisp, tender and delicious.
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China (Wudang), the home of Taoist culture and food
As early as the Tang Dynasty and the Song and Qing Dynasties, Wudang Taoist tea was listed as a tribute to the court. Today, integrating local specialties, Shiyan has formed a series of Wudang delicacies, including Taoist health series, Hanshui fish feast series, Qinba style special (dishes) series and dozens of varieties.
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China (Shennongjia) Home of Ecological Food
There is a jingle in Shennongjia: "Eat potato fruit, roast the pimples on fire, and pair the bacon with shochu Drink, except for the gods, it’s me.” The food in Shennongjia is full of local characteristics. The ingredients are sourced from primeval forests, fields and hills, and are naturally green and pollution-free. Incorporating the "alpine people's" habit of loving sour and spicy food, a series of traditional delicacies with unique flavors are a feast for the eyes.
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China (Huangzhou) Dongpo Food Town
Speaking of top foodies, it must be Su Dongpo, the great writer of the Northern Song Dynasty. In 1079, Su Dongpo was demoted to Huangzhou. Many famous dishes in Huangzhou have historical allusions to Dongpo and are named after him.
Dongpo meat, Dongpo white jade radish, Dongpo tofu fish, Dongpo crispy beef, Dongpo tea meat, Dongpo catfish stewed with bamboo fungus, Dongpo orange juice mandarin fish, Dongpo honey sauce Lotus root, Dongpo cake... In 2016, Huanggang won the business card of "Hometown of Dongpo Food Culture in China".
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China (Huanggang, Huangshi), the hometown of bean products and gourmet food
Huangzhou tofu is made in water, material selection, soaking beans, grinding and baking. It has a unique set of operating skills in pulping, pressing plates, etc. The final product is tender, greasy, white in color, has no beany smell, and is extremely tough. It can be pushed with fingers without falling, and the vegetable basket can be placed without cracking. It can be made into silk soup. The characteristic of not being scattered. There is a popular folk song in the local area: "Celebrities crossing the river smile, Fankou bream fish Wuchang wine, Huangzhou tofu is delicious, Xinxueba River lotus root is on the plate".
Yangxin Prince Tofu is said to have originated from the Three Kingdoms period. After a heavy rainstorm, Prince Sun Deng contracted the local plague.
Under the guidance of Wang Guifei, the prince ate tofu made from local groundwater every day, and then smeared his body with mud from a large local cave, and finally defeated the plague. Since then, Prince Tofu has become famous all over the world, and has been used as a tribute in all dynasties.
Golden Ox Thousand Skins is a famous specialty of Jinniu Town, Daye, Huangshi City, and a traditional delicacy in southern Hubei. According to legend, shortly after Liu An, the king of Huainan in the Han Dynasty, made tofu, the local production of thousands of skins began. Product features: It is as thin as paper, and you can see the words when you put it on it.
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China (Xianning), the hometown of hilly local food
Xianning is an area where mountains, hills and plains intersect. The creation of nature and historical changes , creating a place with mountains, rivers, lakes, crisscrossing ravines and streams, and giving birth to various bridges, hot springs and local food and drinks.
A brick of tea. 72 ancient craftsmanship, inheriting China's intangible cultural heritage. An ancient town. After 200 years of soaking, it has created the world's largest ancient town in the tea industry. A tea ceremony, a 13,000-kilometer long friendship, has engraved the mark of civilization on the main artery of the century. Xianning used tea as a matchmaker and invited thousands of friends to visit.
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China (Huangmei), the hometown of Zen Buddhism culture and food
Huangmei County, Huanggang City, Hubei Province, has a unique monopoly on Chinese Zen Buddhism with its Sizu Temple and Wuzu Temple Two of the six ancestral buildings. The most famous local product is yellow plum fish noodles.
Huangmei County Chronicle records that Huangmei Fish Noodles was first produced in Yucun, Xiaxin Town. It is said to have a production history of 500 years. Most of the fine products are made of fresh anchovy meat and fine sweet potato starch. According to 1 Mixed in a ratio of :1. The color is like silver, the strips are as thin as silk, it will not burn after being cooked for a long time, it is crystal clear, has good color and taste, and has a unique flavor. It has always been a delicacy and treasure for entertaining guests and giving as gifts to relatives and friends.
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China (Yichang), the Hometown of Jiangxi Food
The old Yichang people said that in the mighty Yangtze River, only this area of ??Yichang Only then can there be truly out-and-out fat fish.
The "Yangtze Fatty Fish", also known as the long-snout fish, has tender flesh and few spines. It is a typical Yangtze River migratory fish. From March to June every year, it goes up to the gravel-bottom rapids in the Yangtze River section of Yichang. Lay eggs everywhere. The "fat fish from the Yangtze River", which traveled thousands of kilometers to reproduce, arrived in Yichang. The large amount of fat stored in the body had been consumed, and its meat became whiter and flawless, fat but not old, and tender but not tender. Pine, the highest quality. Because of this, in the early Ming Dynasty, the "Yangtze River Fatty Fish" was presented as a treasure to the imperial court; Su Dongpo once praised it in a poem: "The pink stone head is still boneless, and the snow-white puffer fish has no medicine."
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The Hometown of Tujia Food in China (Enshi, Changyang)
Enshi is located in western Hubei, close to Chongqing, Hunan, and Guizhou, and has a wide range of food options It has the sourness of Guizhou, the spiciness of Hunan, and the numbness of Chongqing. However, it is not a simple overlap, but has its own unique characteristics.
Tujia bacon, Zhangguan dregs, potato rice, camellia soup... Drink a bowl of wine and eat a table of Tujia dishes. In Enshi and Changyang, the folk customs and flavors of the Tujia are worth tasting again and again. Come again.