Wuhan Snack Full Collection_Wuhan Special Snacks Food Introduction
Wuhan is the capital of Hubei province, also known as Han, formed by the merger of Wuchang, Hankou, and Yangzhou, located in the central part of the Yangtze River basin. The Yangtze River, the third longest river in the world, and its largest tributary, the Han River, converge here, creating the unique geographical feature of Wuhan with three towns separated by two rivers. The city features a dense network of rivers and lakes, with a total water area of 2217.6 square kilometers, accounting for a quarter of the city's land, forming Wuhan's unique riverside and lakeside ecological environment. Therefore, Wuhan is also known as the "City of Rivers".
Characteristics Snacks: Eight Treasure Soup, Braised Duck, and Cai Dian Taro Lotus Root Soup, Chen Ji Noodle with Braised Pork, Han Nan Sweet Corn Stinky Catfish, Chu Bao Sichuan Pepper Red Bean Soup, Savory Crab Yellow Soup Dumpling, Fuqing and BeefRice Noodles, Fuxing Village Steamed Shrimp, Mixed Tofu Brain Red Bean Soup with Sichuan Pepper, Sichuan Pepper Rice Wine, Stir-fried Vegetables Salted Pork, Red Bean Soup with Sichuan Pepper, Yellow Bean Paste, Stir-fried Eel, Fried Shrimp Cake Orange Peel Fish, Grilled Chicken, Beef and Bean Paste, Clear Steamed Wuchang Fish, Yunmeng Fish Noodles.
Knife Noodles
Introduction
Knife noodles are a traditional snack from Wuhan, the capital of Hubei province, and are a specialty of the Han ethnic group. They originated in Wuhan and are very popular in many places in Hubei.As more and more people from Hubei migrate to other provinces and cities, knife noodles are also becoming increasingly popular in many places. Knife noodles are one of the most popular noodles in China. Knife noodles are characterized by their thin and firm noodles, yellow color, and delicious flavor.When mixed with oil, sesame seeds, five-spice sauce, and other seasonings, they are full of flavor. Wuhan knife noodles are renowned throughout the country and even the world. History and Culture , a resident of Wuhan, Hubei, is a businessman who is known for his integrity and ingenuity. To increase production, he experimented repeatedly and finally developed a unique method of making knife noodles: first, cook the noodles until they are almost cooked, then quickly cool them and evenly coat them with oil. This method allows for faster production. One day, when Cai Mingwei was on Longti Street, he saw a sesame oil workshop. He saw that they extracted sesame oil from sesame seeds and discarded the sesame oil residue. The aroma was very fragrant. He had an idea:Why not add sesame oil to the noodles? So Cai Mingwei bought some sesame oil from the sesame oil workshop. After repeated experiments, he was satisfied. His friends and family all said that the noodles were delicious. At this time, he was confident in launching his new product to the market.Knife noodles, a beloved snack of Wuhan residents, were born. At this time, Cai Mingwei named this noodle "Sesame Oil Noodles", and it was officially named "Knife Noodles" in 1950. A few years later, Cai Mingwei opened a knife noodle restaurant at the intersection of Zhongshan Avenue and Ma Chun Road, which was very popular. Everyone knew that Cai's sesame noodles were delicious.
In 1945, after the victory of the War of Resistance Against Japan, business became more stable, and Cai Mingwei decided to give his restaurant a meaningful name.
Because there were two rows of lime trees in front of the restaurant;At that time, he had two sons, Cai Hanwen and Cai Han Gao, so he named them "Cai Lin Ji", which means "two lime trees", and became a famous knife noodle restaurant in Wuhan. Later, it was moved to Zhongshan Avenue opposite Han Kou Water Tower. RecipeIngredients: alkaline noodles, chili peppersradish, five-spice radish, oil, soy sauce, bean sprouts, salt, chicken powder, pepper, vinegar, garlic sauce, mushroom sauce,
green onions or
basil.Recipe: 1. Blanch the knife noodles in boiling water for about 10 seconds and then quickly remove. 2. Place in a large bowl, season with salt, chicken powder, and pepper.3. Dissolve sesame oil in a small amount of water to create a sauce. 4. Pour the sesame oil sauce, soy sauce, vinegar, garlic sauce, and a little mushroom sauce over the noodles.Finally, add the radish, bean sprouts, and green onions to the noodles. Old Tongcheng Knife Noodles Introduction Knife noodles are a famous Han ethnic snack in Wuhan, Hubei province, and are commonly eaten for breakfast.They are usually sold at various breakfast stalls throughout the city. They are also available in some special restaurants and old-fashioned restaurants.The most famous knife noodles in Wuhan are those made by "Old Tongcheng" located on Zhongshan Avenue, Dazhi Road. Their knife noodles are very popular among Wuhan residents. In addition, knife noodles are also popular in surrounding cities and counties, such as Enshi and.Old Tongcheng's "Three Fresh Knife Noodles" are a staple food for Wuhan residents, especially during the New Year. The knife noodles are square and thin, with a golden yellow color and a delicious flavor. They were originally made for Wuhan residents during the New Year.In Wuhan, the most famous and most renowned knife noodles are those made by Old Tongcheng. Old Tongcheng is the name of a restaurant, located at the intersection of Zhongshan Avenue and Dazhi Road, Han Kou. It is famous for its "Three Fresh Knife Noodles".
Foreigners visiting Wuhan always want to try Old Tongcheng's knife noodles. Mao Zedong has tried it several times and praised it. Recipe:How to dilute sesame oil 4. Pour sesame oil, vinegar, garlic sauce, and a little broth over the surface. Then sprinkle with shredded radish, bean sprouts, and chopped green onions.
Old Tong Cheng Pork skin
Introduction
Pork skin is a famous local snack in Wuhan, Hubei Province, made mainly as Breakfast, usually sold in various breakfast stalls. It is also available in some special restaurants or old-style restaurants in the afternoon or evening. The most famous pork skin is "Old Tong Cheng" located on Zhongshan Avenue in Wuhan, whose pork skin has a good reputation among Wuhan citizens. In addition, it is also popular in surrounding counties and cities such as Enshi and.
"Old Tong Cheng" three-fried pork skin is one of the main foods for Wuhan people, especially for early meals, and is also a characteristic local snack in Wuhan. It is square and thin, with a golden yellow color and a fragrant and delicious taste. It was originally made as a festive food for Wuhan people during festivals, and later became a common Breakfast.
In Wuhan, the three-fried pork skin of Old Tong Cheng has the longest history and the best reputation."Old Tong Cheng" is the name of a restaurant located at the intersection of Hanqiu Zhongshan Avenue and Dali Road, known for selling three-fried pork skin, and has the reputation of "Pork Skin King". Out-of-towners to Wuhan, the most desirable thing is to taste the pork skin of Old Tong Cheng. Mao Zedong has tasted it several times and praised it.
How to make
Mix Green beans,Rice Mixed grinding, spread in a pot to form a thin skin, and cooked inside Glutinous rice Meat, eggs, fresh Shrimp and other fillings, fried with oil. The skin is golden and shiny, and the taste is crispy, tender, and fragrant.
Wuhan Duck neck
Introduction
Wuhan duck neck is a famous Wuhan snack, named after the Wuhan Road in Hankou. Wuhan duck neck is made by improving the Sichuan flavor, and is used to cook duck necks, which has a spicy and numbing flavor, delicious and fragrant, so it quickly became a popular snack in Wuhan, and there are only a few shops on Wuhan Road. Nowadays, Wuhan duck neck can be seen everywhere in the country, and new styles have also emerged.
Duck neck is a new contribution of Wuhan people to Chinese cuisine, and Wuhan people like to eat duck neck because it is delicious and unforgettable. Duck neck, originally tasteless, is a waste to discard. However, after being carefully cooked with Chili,Star anise,Cinnamon and dozens of natural spices, it is completely different, and then cut into one piece after another, with a size that can be freely moved in the mouth. Duck neck is distinct in layers, with a good chewing feeling, and after eating the meat, you can suck the bone marrow in the middle of the bone, which makes people feel very satisfied. According to the elderly, duck neck is a live meat.Duck always looking for food, the long neck and head can be stretched and retracted, the muscle fibers are very tough, so the duck neck is very delicious.Duck liverDuck intestines and other items, easy to eat, and Duck wings,Duck palm the meat and bones are easy to separate, making it easy to eat, only duck neck has meat and bones, no matter how you chew, suck and suck, you can only taste 89% of its flavor, this is the charm of duck neck.
History and Culture
Duck neck, also known as sauce duck neck or sauce duck, belongs to sauce food (mainly sauce duck, including sauce duck wings, sauce duck neck, sauce duck feet, sauce duck palm, sauce duck tongue, sauce beef, sauce duck fish, sauce duck dry, sauce duck lotus root, etc.), originated and spread in the Qing Dynasty in the Dongting Lake area, passed to Hunan and then to Sichuan and Hubei, and has been popular in recent years.Sauce food is made by soaking in various spices, and then through drying and baking, it is made into a finished product with deep red color and characteristics of fragrant, spicy, sweet, numbing, salty, crispy, and soft, which is a good dish to accompany wine. In the early 1990s, Liu La Jiu learned about the technique and recipe of braised food in Chengdu, and after returning to Wuhan, he opened a duck neck shop.Another saying is that in the late 1980s, there was a restaurant on Wuhan Road that sold Sichuan cuisineand was very popular, and in 1991, to avoid the long time for customers to wait for the main course, the Sichuan chef, Yan Jiahua, came up with the idea of braising
Pig's tailDuck neck and other foods to entertain customers, using more than 30 kinds of Chinese medicinal herbs to make duck neck that is spicy but not numbing, and has a strong flavor, which is very popular among Wuhan people, and there are only a few shops in the Wuhan area.Four Seasons Soup Dumpling Introduction Four Seasons " is a small shop located near the intersection of Wuhan Zhongshan Avenue and Jiang Han Road, which means that there are delicious food all year round, such as spring fried
Spring rolls
summer sold cold food, autumn stir-fried hairy crabs, winter steamed
"Bunsand so on. It was opened in 1927 and has flourished. Later, famous chefs such as Mr. Zhong also made Xiaolong soup dumplings in this shop, which was well received by customers and was called "Soup Dumpling King", so this shop became the main shop for selling soup dumplings.They are very careful in making the filling, and select the ingredients strictly. First, they chop the fresh pork into meat puree, and then mix it with meat jelly and other ingredients, and wrap it in thin dough. Then they steam it in a pot, and the meat jelly turns into soup, while the meat puree is tender and delicious. With Ginger Sauce and vinegar, it is very delicious. To meet the needs of different customers, in addition to fresh meat soup dumplings, they also make crab yellow dumplings, shrimp dumplings, Shiitake mushroomssoup dumplings, chicken minced dumplings and various dumplings. Wuhan's Four Seasons Soup Dumplings are based on the traditional method of Suzhou soup dumplings, and have been constantly improved. These soup dumplings have characteristics of thin skin, plenty of soup, tender filling, and fresh flavor, such as shrimp dumplings, shiitake mushroom dumplings, crab yellow dumplings, chicken minced dumplings and various dumplings.Not only are they loved by Wuhan people, but they are also popular throughout the country. The recommended eating method is: first gently bite through the skin of the soup dumpling, and then slowly suck out the soup inside, and then eat the skin and meat.Only in this way can you truly taste the unique flavor of soup dumplings. History and CultureThe first Four Seasons Soup Dumpling shop was opened in 1922, and the owner, Mr. Tian, invited the famous chef from Nanjing, Mr. Xu, to Wuhan, and under the suggestion of Mr. Xu, they strictly controlled and improved the making of soup dumplings. First, boil the skin, make the skin jelly, second, make the meat filling, third, make the dumpling skin, and finally, achieve the perfect "one-time" fire.At the same time, they always use the best ingredients, such as fresh meat, and the meat filling must be made with fresh pork. Because of "Four Seasons", they have attracted a lot of customers, and "Four Seasons" soup dumplings have become famous.
After liberation, "Four Seasons" soup dumpling shop flourished, and the more it was made, the more popular it became. It was later moved to the intersection of Wuhan Road and Zhongshan Avenue, and now has three floors, with more than 300 seats, and there are customers all year round. Besides soup dumplings, Duck feetAccording to experienced diners, the way to eat is: first gently puncture the skin of the soup dumplings, slowly suck out the inside soup, then eat the skin and filling of the soup dumplings.and other duck-related snacks are also on sale.
Five Fragrant
Soup Dumpling Introduction Second, make the filling, third, make the skin, and finally cook to the right temperature. At the same time, all the ingredients should be of the best quality, the skin must be absolutely fresh, the filling must be lean meat, and the yellow soup dumplings must use fresh crabs from Yangcheng Lake. Because "Old Four Seasons" has put a lot of effort into quality, it has attracted many customers, making "Old Four Seasons" soup dumplings famous.
After liberation, "Old Four Seasons" soup dumpling shop flourished, and as it became more popular, it moved from its original location to the intersection of Hanjiang Road and Zhongshan Avenue. Now, it has three floors and over 300 seats, with customers every season.
Black Duck
Introduction
Duck neck is also known as sauce duck neck or sauce duck neck, which belongs to food with sauce flavor (mainly spicy and delicious duck neck, board duck, including sauce wing, sauce neck, sauce turn, sauce palm, sauce tongue, sauce beef, board fish, board dried fruit, board lotus root, etc.), originated in Qing Dynasty, and was originally in the area of Dongting Lake in Changde, Hunan Province. Then it was spread to Sichuan and Hubei, and in recent years it has become popular throughout the country. Food with sauce flavor is made by soaking in various spices, then dried and baked, resulting in a deep red color, with characteristics of fragrant, spicy, sweet, numbing, salty, crispy, and soft, which is a delicious appetizer and wine accompaniment.
The duck neck made with special process and mysterious ingredients "really tastes good", when you just eat it, it is "a little sweet", then "becoming more and more spicy", when you eat it all, "there are still aromas on your mouth", its skin is black and tender, rich and not greasy, fragrant and delicious, with characteristics of fragrant, spicy, numbing, and tender, and the meat is fine and tender, not only fragrant, but also makes you want to eat it. Because of its yellow-black color, it has a long-lasting taste, which is sweet with spicy, spicy with numbing, and numbing with fragrant, and the aroma permeates the bones. It is often able to make people drool, and makes you remember it. The duck neck uses dozens of Chinese medicinal herbs to marinade white ducks, which makes the original duck change from white to yellow, then gradually become black, and the finished product is black with yellow, with a glossy appearance, which is very appetizing. Then add selected high-quality chili peppers, Sichuan peppercorns, etc., which is sweet and not greasy, spicy and not dry, numbing and not astringent, and has a wonderful taste, which is indescribable, and both the meat and bone can be eaten, which is very suitable for chewing and drinking, and is a rare gourmet food. In addition, duck Meat is cool, when paired with Chinese medicinal herbs such as licorice and cinnamon, it can clear the fire, remove internal heat, prevent cancer, high Pressure symptoms, and also can dispel dampness, promote digestion, increase appetite, and eliminate fatigue, which is a delicious duck, and is popular in Wuhan, and is sold throughout the country.
History and Culture
From 1997 to 2002, like other snack shops on Airline Road, Old Duck Neck opened three stores in various markets, with more than ten snack shops in each market, which was very competitive, but Old Duck Neck took a share of the market because of its unique taste.
"Selling in the market, compared to ordinary snack shops, Old Duck Neck does not have any advantage, and it is difficult to grow big", said Zhu Youlong, Old Duck Neck has a good reputation in the market, but it is not famous, and it must find another way. If you want to go to the street, you must go to a bustling place.
In 2002, a small Old Duck Neck shop with less than 10 square meters opened next to Wuhan Square. Opening the shop on the street is a major turning point for Old Duck Neck. At the same time, duckwing Roost neck
Five Fang Zi Dumpling
Introduction
Five Fang, a famous snack in Wuhan, has become a well-known brand and local specialty in Wuhan and Hubei Province.
Historical and Cultural Significance
The Five Fang in Wuhan was established in 1935 by, funded by the former Hanju Government. Its registered name was "Shanghai Five Fang "It was established in 1935 and located at 1303 Zhongshan Avenue. Initially, it employed more than 10 workers, with a production area of tens of square meters.
Braised Pork with Seasonal Vegetables
Introduction
Seasonal vegetables refer to the red vegetables grown in the Hongshan area of Wuhan. They are crisp, tender, fragrant, nutritious, and are a favorite dish for Wuhan residents during the winter and spring seasons.A staple dish for Wuhan residents. Together with Wuhan Fish, they are considered two famous dishes in the Chu area. During the Qing Dynasty, the Qing emperor wrote in "Hanju Bamboo Branch Words": "Without any special ingredients, winter food is good, rice wine and dumplings are a good combination,Fresh Fish" The best vegetables. During the late Qing Dynasty, the Empress Dowager Cixi often ordered braised pork with seasonal vegetables from Wuhan, considering it "Jade vegetable"Braised pork with seasonal vegetables.
Method
Ingredients: 750g of seasonal vegetables, 100g of pork,5g of MSG, 5g of salt, 5g of ginger.Procedure: 1. Cook 75g of pork.
2. Cut the seasonal vegetables into 4cm pieces, wash and drain.3. Cut the pork into 3cm long, 0.3cm thick pieces. 4. Add to a pot and stir-fry. Talk about Yan JiDumplingsIntroduction
Yan Ji is a famous local brand of dumplings in Wuhan with a long history.
It was founded in 1920.
"In the 1920s, Wuhan native, Yan Zhisheng, opened a workshop to sell snacks in Hanju. He sold dumplings, known for his unique and authentic service, earning the reputation of "Dumpling King."Historical and Cultural Significance In 1920, Wuhan native Yan Zhisheng came to Wuhan to make a living. He had the skills to make dumplings. He learned from a merchant to carry a pot, with ingredients, and sold dumplings in the night market on San Shu Street. The night market was much smaller than today, with a few families setting up a few tables and chairs to sell rice wine and dumplings.
Yan Zhisheng carried a pot to sell dumplings at night, and studied the art of making dumplings during the day. He put beef in the pork, which not only increased the flavor but also prevented it from being greasy.
San Shu Street was the most prosperous area of Hanju Street, with merchants from all over the world. Yan Zhisheng's dumplings were called "Chaos" by northern people, "Wonton" by Cantonese, and "Cho Shou" by Sichuan people.
Yan Zhisheng's dumplings were delicious and affordable, and became popular in the night market. The method of making dumplings is to use fresh pork, noodles, and various seasonings to make a dough, then roll it into small balls, and finally wrap it with dough.
The process of making dumplings involves selecting fresh pork, adding seasonings, making dough, and wrapping the dumplings. The finished dumplings are tender, flavorful, and have a good shape. Liangzi
Introduction
Liangzi is a local snack in Wuhan, also a specialty of Wuhan.It is usually only available during breakfast time (called "early morning" by Wuhan residents). Liangzi has a characteristic shape: a thick outer layer and a thin inner hole, which is a common feature of Wuhan food.Liangzi originated in the Guangxu era of the Qing Dynasty. Liangzi is also a popular breakfast in Wuhan, similar to hot dry noodles. It is simple to make and can be found in all streets and alleys in Wuhan. It is usually sold by street vendors or restaurants.Historical and Cultural Significance Liangzi is a specialty of Wuhan, originating in the Guangxu era of the Qing Dynasty (1875-1909).
At that time, there was a vendor selling steamed buns near the Hanju Street, named Chang Zhi Ren. He saw that the steamed bun business was not good, so he came up with a new food product.
After repeated experiments, he asked a blacksmith to make a hollow iron scoop, filled with rice flour, wheat flour, and sesame seeds, and then fried it in oil.
The resulting circular rice cakes were distinctive and delicious. Chang Zhi Ren called it "Liangzi," which has been passed down for over 100 years and has become a popular and affordable food. In Wuchang, the famous street for food is, where sells steamed buns. The ingredients used are high-quality rice flour, and a certain proportion of glutinous rice flour. They use fragrant oil, plus green onions, sesame seeds, and ginger. He didn't save any cost, and the steamed buns he made were unique. When put in the pot, they would smell fragrant, and when eaten, they were crispy and delicious, which made him a famous steamed bun.
Method
Liangzi is made with yellow beans and wheat flour.
It is mixed with dough. Then a large pot is prepared, with a lot of oil. The pot is heated on the stove.A large circular spoon is used to put the dough into the spoon. The hole in the middle should be kept.Then put it into the pot. When the steamed buns are fried until golden brown, take them out and sprinkle with sesame seeds and a little salt. That's it. Chang Zhi Ren calls it "Noodle skin", which has been popular for more than 100 years, and is a cheap and delicious snack.
Introductionis a local specialty of the Hubei province, specifically from the town of. It is considered a delicious and popular food by food critics, with a unique aroma, sweetness, thinness, crispness, and suitability for all ages.
The aroma, sweetness, thinness, and crispness are the unique characteristics of. It has a characteristic of being fragrant but not overpowering, sweet but not greasy, and with a long-lasting aftertaste.
It is rich in nutrients, containing protein, glucose, and various vitamins, with functions such as warming the lungs, nourishing the stomach, and promoting liver and kidney health. Historical and Cultural SignificanceThe history of dates back to the Ming Dynasty, with a history of over 400 years. The production process consists of three steps: making sugar from rice flour and malt. Grinding sesame seeds to remove their shells. Finally, combining, mixing, cutting, and packaging the sugar and sesame.is shaped like a crescent moon, with the sugar and sesame seeds mixed evenly, thin and crispy, sweet and fragrant, and has a unique flavor. It is said that it was once a tribute to the emperor. Today, the production scale of has been expanded, and it is enjoyed by the general public and tourists visiting Hubei. Method
is made with refined rice flour, high-quality sesame seeds, and refined white sugar. It is also made with cinnamon, orange peel, and other ingredients, and processed through 12 steps and 32 processes, resulting in with a unique shape, white and frosted, fragrant and delicious, and has a unique flavor.
Introduction
The local specialty of Hubei's, is called " " by food experts, and has been famous throughout the country.
The unique flavor of is fragrant, sweet, thin, and crispy, and is suitable for people of all ages, and is already famous throughout the country. It is rich in Protein Quality Grape sugar and various vitamins, which can warm the lungs, nourish the stomach, invigorate the liver, replenish kidney, and etc.
History and Culture
According to records, the production of dates back to the Ming Dynasty, with a history of more than 400 years. The production process consists of three steps, using glutinous rice and Mug to produce syrup;roast the sesame seeds;then mix, cut, and package the syrup and sesame seeds.
Each piece of is in the shape of a crescent moon, with syrup and sesame seeds mixed evenly, thin and crispy, sweet and delicious, with a unique flavor. It is said that it was once a tribute to the emperor. Now the production of is gradually expanding, and the public and tourists from other places can taste it.
How to make
is made with refined glutinous rice, high-quality sesame seeds, and white sugar as the main ingredients, with cinnamon, and other spices, and processed through 12 steps and 32 processes, resulting in a shape like a comb, white and frosty, and fragrant, with a unique flavor.
