Hubei cuisine
VicentaLakin
Wuhan eats a lot, except for the soybean skin, which is the most common of all, as well as the soybean, soybean, soybean, soybean, and even though he can't eat regularly, he wants to buy it every time he sees it, especially the soybean, and two dollars is not expensive, but the kettle has been blown many times, thinking about it, and it's not for the noodle, it's for the noodle, it's for the noodles, it's for the family, it's for the sweet potatoes, it's for the fried, it's for the pot。
VicentaLakin
When it comes to fish cakes, the people of Hubei should be familiar with the fact that fish crumbs, meat crumbs and fish cakes will appear in our home for the rest of the year, and remember that when we were young, each household would start preparing them a few days ago, and they would have been made by hand, although they could have been bought anywhere on our side, but they were not made by hand and did not smell fish. Today, I made fish cakes in our traditional way, which was very successful, and the entire production process and materials were well documented.”
VicentaLakin
In all of Hubei's feasts, there's a lot of steam, and at the end of the year's dinner, the requisite balls are more a symbol of the whole family's joy, so the beautiful look, the blessed pearlballs, is one of the necessary dishes at the lake's party table. Don't underestimate this little pearlball. It's a dish that many people remember to make for the holidays. It smells old, it smells home, it smells of mom. And do not think that this pearl is a coat of pearl rice for the meatballs, but its beads have changed thousands, and its bean, and its beef beads, and its tofu. And my favorite is this pearlball made by my grandmother, who must wait for the New Year's Festival, who spends most of her days in the kitchen for this dish: rice, meat chops, chowders, sauces ... ah, how come there's fried vegetables? That's the difference between my family's balls, and the very special smell of fried prunes, the pearls of many processes。
VicentaLakin
When it comes to the "fissy fish" , we are home-grown in the north of the lake, where there are many lakes and most of them are full-blown and full of fish and shrimp, so many of them are associated with "water." The population of Hubei eats fish and the variety of fish produces a variety of eating methods. Fish, many of which are called black fish, have stench fillings, swollen water, consolation, foot gas, pregnancy oedema, etc. “Fiscal fish” originated in Choyuan, Hubei, and is said to have been made by a former ex-diggerate who “made” the fish for the ex-diggerry. It was the winter when the excavator had no food to eat, and he was screaming for a few days to come home, until one day he saw the fish in the lake wandering around with dead poles, and the elixir moved so that the fresh fish that had been dug up and the fish that had been caught were mixed up in a pot, and then a small amount of sauerkraut was added to the pot, and it tasted delicious, not only to keep the workers, but also to allow the food to spread among the people. The “fiscal fish” approach is simple, with fresh fish being cut into pieces of fish of varying sizes, boiled into a frying pan and made into long strips, with various kinds of spices in the middle, ready to start when the crumbs are boiled, and a fragrance of fish is released. Milky soup, fresh fish, soft-faced twigs, you can't stop eating. The term “fish and fish, eat and leave” has also become the common saying of the guests held by the lake's northers。
