What classical delegate does Hubei dish have?

We introduce the dish of Hubei below.

Evaporate fierce prosperous water of drink the Yangtse River, eat blunt-snout bream again. Visible blunt-snout bream is the fish of a kind of fresh water that Hubei area has surely almost.

Fish of powdery evaporate Zuo cuts Zuo fish agglomerate, mixing parched rice meal an evaporate is ripe, irrigate finally on balm, very special evaporate fish food.

Red bolt fries bacon red bolt color is amaranthine, cauline stout and strong, qualitative fragile tender, annual Spring Festival around appears on the market, the quality that with Wu Changhong hill produces is optimal. Old times is passed for articles of tribute. With special local product red bolt fries the bacon with tailor-made Hubei, a natural delicate dish.

Water chestnut uses the aquatic product of characteristic of flesh of water chestnut braise in soy sauce to be burned together with pork, the mouthfeel of carbonado of Yuan Chao potato.

Huang Bei 3 close alleged " 3 close " be with cake of piscine bolus, flesh bolus, flesh 3 dish syncretic and get a name.

1000 pieces of flesh are looked like buckle the flesh, but the biggest differring is every cutlet is cut very thinly, the name of 1000 pieces of flesh that just come so.

Aquatic product of Hubei of bolus of tangerine valve fish is rich, making piscine ball naturally is common occurrence, the piscine bolus of appearance of valve of orange of this kind of make it, have distinguishing feature very much.

Chop of lotus lotus root ate so for many times chop of lotus lotus root, little imagine, this dish is in the dish that Hubei is widely known.

King of dish of evaporate of ' of Mian Yang Sanzheng, count Mian this world alone, if be not believed, invite taste " , this is one does not have what dish cannot evaporate is worn the place that become.

The thong eel that city of thong eel chaste tree, sanded city takes already had history of more than 200 years, win universal praise. Making the biggest characteristic is to want eel blast 3, outside appearing finally fragile li of tender effect.

Element of mallard of Honghu of mallard of braise in soy sauce with big, flesh is fat, aroma is tangy after braise in soy sauce, leather soft flesh is sodden.

A few Hubei dish of above have an opportunity to must be tasted, this article lets at least you had been the existence that knows hot dry side and hot duck neck only no longer.