Hubei cuisine

Lotus root and pork ribs soup

Lotus root and pork ribs soup

VinceAbshire

Speaking of making soup, everyone agrees that Cantonese people are the best in making soup. Tuotuo Mom also likes Cantonese making soup very much. It is diverse in styles and has a variety of varieties. Everything is flying in the sky, climbing on the ground, swimming in the water. Put it into the soup, coupled with various medicinal materials with health effects, is indeed a good way to recuperate and nourish it. But after drinking countless kinds of soups, what Tuotuo Mom remembers most is our Hubei lotus root ribs soup. It is not too fancy. It is just a simple large piece of meat bones and lotus root. It does not need to add any expensive tonics. Cook slowly over low heat, and finally dissolve into a bowl of fresh soup with thick to pure flavor. It is original, natural and nutritious. After drinking it, it will have endless aftertaste.
Nanchang flavor water spinach

Nanchang flavor water spinach

FavianGottlieb

In summer, one of the indispensable dishes on Nanchang people's tables is water spinach. Nanchang likes water spinach most. Generally, he buys a pound or about a pound and a half, and selects the tender parts. The leaves belong to the leaves and stems belong to the stems. For leaves, just stir-fry them. The most common practice is stalks. First, fold the stem to a length of about five centimeters, and then pinch it with your hands to crack the stem for easy flavor. If you eat this dish in a restaurant, most of them will not pinch the stem of the water spinach. Cracks, which is a sign of laziness, but some people fall in love with this way of eating and feel that the stems that are not cracked have soup in them, which is a different flavor. The most standard way for Nanchang people to fry water spinach stalks at home is to add fermented bean, pepper and garlic, and some to add some minced meat or something. In short, there is always the same thing: it must be fresh, spicy, and served with rice! <br /><br />People in Nanchang say that water spinach is a specialty of Nanchang. I can't confirm whether this is the case, but I have never eaten such water spinach in other places. They are all ordinary dry water spinach. <br /><br />Like most Nanchang people, I love water spinach very much and I don't feel tired of eating it every day, just like mixed rice noodles in the morning. No, water spinach is on the market in large quantities, and you can see its "fragrance" on my dining table every day!
hot dry noodles

hot dry noodles

ElveraBins

I don't know what it's like to "marry" hot dry noodles in other places. The hot dry noodles that come to our small town completely subverts the local eating method in Wuhan. <br /><br />Xiaocheng's hot-dried noodles are sold together with rice noodles. The hot-dried noodles are cooked and eaten in the same way as diced chicken rice noodles. However, most of the time, they are fried and eaten, served with scrambled eggs, green bean sprouts and seasonal vegetables. Sprinkle with cumin when serving the pot. If you like peppers, add some peppers, and the taste is still great. No one in the small town remembers the living habits of hot-dried noodles when they were in their "family's home". Of course, the idea of marrying a chicken and marrying a dog and following a dog makes it no longer have to follow how it lived in their "family's home". Integration is a must-have choice when it leaves its hometown. This is not just that hot and dry noodles are changing itself, but every snack with a local brand has to face changes when it leaves its hometown.