Wuhan Cuisine

Three towns in Wuhan have a long history, there are commerce prosperous foundations in especially one of the three towns of Hankow, then there is very long history of the diet here, long ago forming the unique local characteristic . More famous homely dish in Wuhan is sparerib soup and steamed blunt snout bream, the former uses that kind of big wicked tile pan, cook over a slow fire fresh sparerib, lotus root, kelp for several hours together, substitute it with potato in the season without lotus root, this kind of soup alcohol shaggy-fruited dittany is fragrant, very easy to drink; Please pay attention to, must take steamed living fish take blunt snout bream, could taste, offer traditional fresh smell of blunt snout bream like that.
Rank Hubei Province cuisine \, one of ten major styles of cooking in the whole country, is the place where with three places in Wuhan, Jing Zhou, the Huangzhou the characteristic to makes up, its raw materials have aquatic products of Han river of the Changjiang River, there is great wild of delicacy from mountain which leaves the mountain, having formed the characteristic in Hubei Province cuisine " is based on aquatic products, the seafood is a main material", among them there is more cauliflower colour assortment in Wuhan, pay attention to cutting and slicing skill duration and degree of heating, pay attention to match colours and model, especially the technology of cooking over a slow fire soup is original.

The introduces of some special features snack

>>Steamed blunt snout bream
The blunt snout bream is the aquatic products having won fame both at home and abroad, abound with it in Wuchang county. It is varied method to cook it, pay attention to very much, among them the most well-known one is the steamed blunt snout bream. Because the steamed method is the most representative, usually regard blunt snout bream as the name or description of the steamed blunt snout bream. Decide the material with one about lifelike the whale generally, complement it with more than ten kinds of batching condiment such as ham, mushroom, bamboo shoots, chicken soup, it is steamed to have the cage, control the duration and degree of heating strictly, make it just right. Well and then steam the red, green, yellow a variety of dishes silk in sewing on the fish, make it beautiful in colour, perfume assails the nostrils, the fish is delicate , soup quality is delicious. Except being steamed, they also use the oil to braise, braise in soy sauce, such methods as the flower formulate and so on more than 30 kinds of fish's food.

>>Braise turtles yellowly
It is the famous dish in the Hubei. Turtle ask soft-shelled turtle, soft-shelled turtle, thunder, soft-shelled turtle even, commonly called as cuckolds. Nutritious, there is function of invigorating yin and invigorating the kidney , first its meat of it is edible. Braise the turtle yellowly and mix condiment such as mushrooms chicken soup, delicious and fragrant and glutinous.

>>Braised wild duck
Its characteristic is that colour and luster is yellow and bright, meat is fat and tender and fragrant and crisp, fresh and sweet and delightful, the decoction is thick and strong and tasty.

>>Thong yellow eel
The method is stresses, so important with the fire work skill and technique particularly. Living yellow eel slaughter, clean, cut strip, wipe precise to paste over thick liquid, float, fry until skin crisp with three different oil of temperature, hang up the yellow juice of candy vinegar again, the thong yellow eel made like this, is similar to the rough skin snake one, the colour and luster is golden yellow and transparent, crisp outside, the interior oil is soft, taste is fragrant and sweet and mellow.

>>Fish's cake ball
It is the traditional famous dish of Jinzhou area, always take fish can't see fish, fish including the meat smell, meat have the fragrant of fish; Fragrant and lubricous and tender, the entry disappears and dissolves but shows unique characteristics. This fish's cake ball is sparkling and crystal-clear and pure white, the burger is pale yellow and smooth, the quality is fresh and delicious, the colour, fragrance and taste, shape are good.

>>The chicken soup of earthen jar
There are exclusive flavors in the earthen jar chicken soup of the small peach garden of Wuhan. The chicken soup and the meat is soft and rotten, the soup is strong and delicious, is the nourishing food that old man, patient, lying-in woman like, it is the good cooked food on the feast too.

>>Fish maw with chicken cream of Shishou
The mayor is very luxuriant in Shishou for the Hui fish in the Yangtze River valley, more than one meter long, weigh up to seven, eight or more than 20 kilogram, the quality is delicate, taste is delicious, the air bladder is loose and thick, unique and unique, the appearance is very like the brush support mountain by the Changjiang River of Shishou, there is red brush support mountain pattern in the fish glue, therefore the fish maw of brush support gains the name. Meat, fish maw with chicken cream of Shishou and chest of hen cook for main material Hui fish delicious and delicious, nutritious.

>>Chicken mud minnow
Its characteristic is similar to peach blossoms, float in the noodles in soup, the fish is tender.

>>Tangerine petals of fish round
Make fish to be round, with chicken soup, mushroom batching, condiment to boil, the name says a fish is round on the tangerine, the colour, fragrance and taste, shape are all good.

>>The dish a kind of sedge stir-fried smoked pork of Hongshan
Hongshan dish a kind of sedge produce in Wuchang Hongshan red dish a kind of sedge of area promptly, the colour is mauve, crisp and tender and fragrant, nutritious, often eat and does not mind, one of homely dish for two season of Winter-Spring of people of Wuhan, praised as the two famous dish of Hubei and Hunan province together with blunt snout bream.
The dish a kind of sedge stir-fried smoked pork of Hongshan, the method is very exquisite. Dish a kind of sedge must select big mountain treasure plant around the coherent temple , take fresh and tender, take a kind of sedge mainly, a kind of sedge is rolled over with hands, long about inches, clean and drain it for subsequent use. The cured meat should cut a thin slice one inch long too, put into pan and stir-fry before stewing wonderfully first, then pull out, the stir-fry a kind of sedge again, mix the cured meat finally, the pan arises to put one. It is tender and fragile and fragrant to eat a kind of sedge of delicacies of the season, the cured meat is pure and sweet and tender and smooth, have a distinctive flavour.

>>The Sanhe of Huanpi
It is folk traditional delicacy of suburbs county of Huangpi of Wuhan, has already spread for several hundred years. Sanhe is integrates by fish ball, burger, meat cake. Local masses also call that the three kinds of delicacies. The three kinds of delicacies each have it that makes traditional skill. Fish ball select for use gill fish chop fine and soft, match egg white, very light blue, ginger juice, lard ,etc.to make. Burger select for leg of pork insert meat mince, mix fish to be fine and soft with various condiment, crisp deep-frying. The raw materials of the meat cake are the same as burger, but did into a cake form, steamed it. Three dishes are cooked jointly, the fish have meat smell, the meat has fragrant fish, have a distinctive flavour.

>>Three steamed dish of Mianyang
Mianyang is one large county of Jianghan plain, three steam is three steam dish, some say it is steam fish, steam meat, evaporate chicken, some say it is steam fish, evaporate meat, steaming balls, some say that mean the powder steams the meat, steams the pearl ball, steams white pill. Steam pearl ball while being what is called, it is chop fish , meat fine and soft to feed in raw material, crowd a ball, enlarge sift, rolling, glueing polished glutinous rice, have cage steam to ripe, the polished glutinous rice is sparkling and crystal-clear and transparent after ripe, like the pearl. If does not roll and glue the polished glutinous rice to steam, call steaming white pill.

>>The spout of curling
Have another name called curl dragon dish, egg skin is outside,the fish meat, meat filling, steam ripe and take shape, convenient while eating, taste is delicious, it is not oiliness to be delightful. Take egg as the cover, fish to make the hall, roll into rectangularly, steam well donly, slice, put it in plate, enable to the shape of dragon, called curl spout cut which take meat not to see the meat.

>>Always know guest sunflower bean curd
Take the tender bean curd break to pieces, mix fish fine and soft, shelled shrimp, ham batching, cook meticulously, name sun bean curd, it is the first-class dish in fact. Decorations egg leather silk, stud with the green dish leaf around at one product bean curd that finish, make it like sunflowers, is renamed the sunflower bean curd.

>>The tough beans cover of Tongcheng
The method is to mix rub thick liquid mung bean, rice become the juice in pan, polished glutinous rice, meat cubelets that the bag deployment is boiled filling material, fry the oil well. Take fresh meat, fresh egg, fresh shelled shrimp as the core and make filling material, invent the beans peel of three kinds of delicacies, the suitcase is golden yellow and shiny, enter the mouth loosly and softly and fragrantly, win universal praise further.

>>Beautiful steamed dumpling in four seasons
Make fillings to stress, the materials are strict, chop the meat of delicious leg of pork into the meat mud first, then mix with meat jelly and other condiments, wrap up in thin face skin, have cage steam t ripe, the meat frozen to jelly soup, the meat mud is tender, seven is in a cage, mix with the sauced vinegar of ginger silk, unusually delicious. In order to meet different customers' need, besides steamed dumpling of fresh meat, make steamed dumpling of ovary and digestive glands of a crab, shelled shrimp steamed dumpling, mushroom steamed dumpling, chicken's fine and soft steamed dumpling and assorted steamed dumpling ,etc. at once .

>>The small peach garden cooks over a slow fire the soup
The main variety has chicken soup of earthen jar, sparerib soup, upper part of a leg of pork soup, eight copies of soup, foot fish's soup, steamed beef soup, duck's soup ,etc.. The most famous with the chicken soup of earthen jar, its raw materials are 0.75 kilograms of in weight fat soft hens of the above of sense area of Xiaogan of Huangbo, chop into a chicken nugget, explodes and fries with oil first, enter chain saw whic have water, with the very hot oven grain to ripe, the small fire is cooked over a slow fire completely, the soup fresh meat is rotten, count the primary taste originally, nutritious, the old man, patient, nourish top grade by lying-in woman. Eight copies of soup and all characteristic of every county of other grain soup, fresh and fragrant and delicious, well received by customer of the restaurant.

>>The boiled meat dumpling of Tanyanji
From selecting meat, batching, the smell, making filling to wraping up, making boil soup, all process of boiling etc., have strict standard, make filling with fresh leg of pork, ox leg meat, pig hoof endure the soup, mix shrimps, mushroom, coriander, chopped scallion condiments, make filling of boiled meat dumpling tender, the soup is fresh, the shape is beautiful, the skin is thin, taste delightful and moisten the belly, lingering fragrance leaves pleasant impression after eating glibly.

>>The hotly dry noodle of Cai Linji
The hotly dry noodle with the noodle made by cuting in Shanxi, the Guangdong and Guangxi Iraq government office surface, the Sichuan Dan Dan noodles, north the noodles with soybean paste are five given names noodles in our country. It is not only different from the cool braised noodle but also different from the noodles in soup, the method to make is to employ the noodles to basically boil firs , then take out to arrange oil to be stand cool, take it in boiled water under the boiling hot water, The waterlogging, in addition add the sesame jam, the sun-dried shelled shrimp, the minced green onion, sauce radish Ding, the small sesame oil and the vinegar and so on the material. When upper opening the smell sharp aroma, chewy is interesting.

>>The beef beans silk of Laoqianji
The beans silk regards mung bean, rice as raw materials, rub and break to pieces the thick liquid, to become peels in the pan, cut to silk, Wuhan people like to eat very much, have soup beans silk, dry beans silk, fry beans silk many kinds of ways to eat. The Laoqianji manage fry beef beans silk, according to customer requirement when cooking, can withered to fry, can also fry softly, has his points in taste, distinguish it only in the duration and degree of heating. Main raw materials is Baigou of ox, wet beans silk, water mushrooms, water-soaked bamboo slices, etc., flavour condiments, fry with sesame oil stove fry to ripe. Taste beef to be crisp to slip tender, beans silk soft and moist, the beef and taste of one of beans are handed in and mixed together, have a distinctive flavour.

>>A nest
Pieces of nest military some Hunter, spend iron spool , water, mix Milan thick liquid that wear into with rice , soya bean inside, have black sesame, put into the oil cauldron, fry it, make one pieces of side empty, colour yellow fragile fragrant round Milan cake in being thick soon. It is very unique for people to feel, taste thick place soft, thin and crisp, there is taste very much.

>>The good fortune celebrates and rice flour
The rice flour which manages the flavour of Hunan is remarkable. Powder quality is admired and slipped, delicious and delicious.

>>The Hunan rice flour of refined garden
Deal in the rice flour of the flavor of Hunan, famous for beef.

>>Tian HengQi pastes the soup powder
The characteristic of Paste soup powder is soup, it is fresh fish that feed in raw material, Adds on the starch to become sticks the shape, The rice noodle burns the dead person abundantly to have the fresh soup in the bowl, again scatters the minced green onion, the pepper, is extremely delicious. There is deep-fried twisted dough sticks that mixes the food. Economical and practical, customers of the restaurant are crowded.

>>The sweet-scented osmanthus red bean soup of Chubao
Sweet-scented osmanthus red bean soup endure, make with sweet-scented osmanthus, red bean, polished glutinous rice, white sugar, starch, etc., it is not oiliness that taste is sweet.

>>The the beef noodle of Baoqing
It is remarkable to deal in the traditional beef noodle that the treasure of Baoqing,Xinhua of Hunan. Out of the common beef noodle of shop this, beef select teh leg meat of willing ox for use, make batching with stalwart stem long licorice root, noodles make fragrant-flowered garlic leaf shape, enter bowl pretend the ingot form. Taste is delicious.

>>The five leaf plums of Laohuibin
The famous five leaf plum of banquet have much ingenuity, not only skin thin filling fresh, but also handsome in appearance, similar to five leaf plum, five have flourishing the end, the end such as egg yolk such as leg respectively green coriander, white shelled shrimp, dark to take place dish, colourful, captivating.

>>The wet rice Ba
The thick liquid ferments to rub the rice, including flour, white sugar, soda ash ,etc. mix the kang to ripe. Outer cover golden yellow and burnt and fragile, the interior meat is pure white and soft and moist. Good and cheap, there is supply everywhere. assorted jellied bean curd : There is supply in morning and evening in the street of Wuhan, add with Shanzi, polished glutinous rice, shrimps, pork barbecue ding, hot pickled mustard tuber ding, sauced melon ding, five coriander, sesame, pepper, chopped scallion ,etc. batching, condiment in jellied bean curd, called the assorted jellied bean curd. Taste brain tender rice spurt, Shan crisp, dish fragile , many flavor taste fully , unusually delicious.