"The bean flower does not need beans, the chicken does not see the chicken, the flower is not the flower." The chicken bean flower product is almost the same as the bean flower. The white one has a light yellow marinade, but it does not contain beans. It is rumored that this dish used to be a royal product in the palace. First, use a thick knife to slap the chicken chop, and you can't smash it. Then, together with the egg white, you can make this “chicken flower” that is unique in the world. The taste is light and smooth, and there is no chicken or bean flavor. It is really wonderful.

Put the ribs in the boiling water and simmer them in the boiling water. Then use the oil crucible, pour the ribs into the pot and fry, then put in the jar, add some warm water, boil and add salt. In addition, the old man peeled off and washed, cut into irregular prisms. Add a little salt and mix well. After the ribs are cooked until 6 mature, pour the treated cockroaches into the can. After stirring, continue to boil, add salt properly, until the pork ribs are smashed, and sprinkle with chopped green onion and pepper. powder.

First clean the squid, cut into long pieces, cut into pieces, cut and add onion ginger with a knife to smash, cooking wine, salt, soy sauce, chicken, pepper and pickled for two hours, picking green onion, then Add the fried rice noodles and mix; then take a large bowl and mix the fish pieces with fried rice noodles. They are neatly arranged in the bowl and arranged in three rows. The first row is in the middle of the bottom of the bowl, the second side of the row is arranged, and the rows are arranged. Into the sesame oil, add the onion and ginger on the cage and steam for about three quarters of steam. After steaming until the rice flour rises and matures, you can take out the pickled green onion and repeat it in the dish. In the process of steaming the squid, the rice noodles absorb the water vapor, and also absorb the oil that the squid overflows during the steaming process, so that the “powdered squid” after the vegetable has the characteristics of being fat but not greasy.

According to "Jiangxia County", it is recorded: "The vegetable moss is similar to the Chengdong Baotong Temple. Its taste is especially good, and he is not at all." The legendary vegetable moss in the range of the bells of the Baotong Temple is purple and oily. Therefore, there is a saying that "the shadow of the tower is reflected in the purple." At the end of the Qing Dynasty, the Empress Dowager Cixi gave a tribute to Beijing, and was named "Golden Royal Palace".

"Being drinking the Yangtze River and eating Wuchang fish", this poem makes Wuchang fish a household name. Among the Hubei cuisine, Wuchang fish has a variety of practices, the most important of which is onion, dried or braised, and the most classic practice is the onion. The meat of Wuchang fish itself is fresh and tender, and there are few thorns. After the oil is scented with chopped green onion, the taste is even more unusual. The taste of the delicious fragrance is full before you move the chopsticks. The fish sauce is delicious and relished. Long.

The original soup squid pill is a famous traditional dish in Hubei. It is eaten by one fish, fish head soup, fish body made into fish balls, soup cooked fish head cooked with fish head, original flavor and fresh flavor. Scrape the fish into fish paste, add the diced green onion, ginger, etc., mix well, squeeze into the meatballs, and then put the original soup into the clear soup fish balls. The fish balls are white and tender, the soup is fresh, with ham and scallions, and the colors are bright and the color and flavor are beautiful.