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Huanggang Local Food

Huanggang is a place of outstanding and abundant natural resources. Here we have Qichun medicinal materials, Wuxue ducks, Xishui Pigs, Huangmei Shrimps, Tuanfeng water chestnut, Huangzhou vegetable, Macheng cattles, Longgan Lake flowers, Hong’an peanuts, Yingshan tea, Luotian chestnut is the finest in the country. The local snacks and specialties have a long history.

Hong’an Pearl Flower

The pearl flower is a kind of potherb growing in the mountain area in the north of Hong’an county, whose records can be found in the Huang’an Annals of Ming Dynasty ( written by Geng Dingxiang, the Minister of Revenue). According the traditional way, around the Qingming Day, when the flowers is in the buds, they will picked together with the tender leaves, and put into the boiling water till the color turns to yellow, and then dried in the sun. Before cooking, soak it in warm water and rinse with clean water, then saute it with meat, or for a better taste, steam it with preserved pork. This potherb has soft taste and refreshing flavor.  

Hong’an Mung Bean Cake

It is said that the making of this case started from Tang Dynasty. The main material are glutinous rice and mung beans. The traditional making method is to make the cooked beans to balls and beat the glutinous rice to the form of cakes, then mix the sesame oil and salt into the bean balls as fillings, and use the rice as wrapper to wrap them. Press the wrapped cakes to the flat round shape, and fry them in peanut oil to golden yellow color. The cakes have crispy wrapper and soft fillings, spiced salt offering an excellent flavor, though fried, are not greasy.

Hong’an Mung Bean Balls

Created at the end of Qing Dynasty. The balls are soft and in a brown red color and egg sized. The traditional making method is to mix the mung beans and rice beans at a rate of 28 and put them into water for soaking for a day. After that get them from the water and grind into bean sauce with a little water; use a spoon to dig into the sauce and make the bean balls, then fry them one by one in the hot oil, till the color turns golden yellow. The balls are usually served with other dishes, however cooking alone is also fine, with some added spices, the balls tasted very delicious, soft and with a sweet flavor.  

Simmered Calabash

A famous local dish of Hong’an. The traditional making method is to pick the tender calabashes that are without seeds or bitterness tastes, and with soft hairs, hang them in the round jars in the shape of small-opening and larger body and bake them with fire inside the jar, till the color turns earth yellow and move them out. Drill two holes facing each other on the head and bottom, press out the water slowly (do not break them), and dry them in the jar. After that, hang the calabashes in a dry place for future use. Before cooking, soak the dry calabash in rice water for three days, peel and slice; the cooking method is similar with the pearl flower’s , and taste is like sliced bamboo shoots. It is said that Comrade Dong Biwu loved this dish a lot.  

Macheng Silver Wire Hollow Noodle

Made with refined white flour, showing a white color and inside the noodle is hollow, it is as slim as a silver wire, and tastes fresh and delicious; after put it into the pot, the water will remain clear, and the noodle is soft and easy to digest and absorb. The noodle has been famous ever since the early Jiaqing years of Qing Dynasty, and was created by the noodle shop of Yitaihe, the guesthouse in Macheng city at that time.

Dabie Mountains Potherbs (also called the General’s Potherbs)

Pick the various edible wildly grown potherbs without any pollution from the Dabie Mountains in Hubei Huanggang, which are crispy and fresh, fragrant, delicious, and nutritious. The main varieties include the white-flowered potherbs, cedrela sinensis, the bitter potherbs, the wild schizonepeta, wild bamboo shoot and fiddlehead.  

Macheng Meat Loaf

A traditional Macheng dish. Main materials: fish, pork, etc.. Traditional making method is to remove the bones and skin from the fish and the pork, chop them into the meat paste, then mix with bean flour, water, salt in certain proportion in a basin and  add bruised ginger and green onion. Shape mixture into round or square loaf and put them into a steamer; steam with high heat for 15 to 20 minutes. Cut them into rectangular strips and serve in a plate. It can be tasted while it’s hot, or after being refrigerated; this dish tastes very delicious and suit people of all ages.

Huangzhou Dongpo Cake

Dongpo cake is a famous local snack of Huangzhou, having a history of more than and 900 years. According to legend, it was designed by Su Dongpo and made by the Monk Canmiu. This is a "a thousand-layer cake", made into the shape of a curled-up dragon with fine flour, then fried in sesame oil, each layer is as thin as silk. After that, top with sugar and serve. This crispy, fragrant and sweet food is then called Dongpo cake in the memory of Su Dongpo. Local people generally present it the distinguished guests, or use it as a gift during the New Year and other festivals.

Yingshan Sausage Tofu

This is a famous local dish of Yingshan.

According to the traditional method, the food is made with water tofu, pig blood, ginger, green onion, five-spice powder and salt. First, mix the tofu, pig blood and the seasoning into a cake shape, add diced pork with both meat and fat, stir and poured into clean and dry casings, seam the closure and dry in the sun or by smoke. Slice before cooking, the cooking method can be saute-fry, fry or steaming.  

Dongpo’s Lotus Root

A famous local dish. Select the fresh lotus root from the Sesame Lake of Xishui, wash clean and stuff in the glutinous rice, add cooling candy, fortunella margarita, lotus rice, peanuts, osmanthus, etc., and steam for several times. It is fragrant and sweet, soft and waxy, with lotus fibers. According to the legend, when Su Dongpo was living in Gongzhou, he often used this dish to go with the wines, therefor it was also given the name of Dongpo’s Lotus Root.  

Huangzhou Steamed Dumpling

A traditional snacks of Huangzhou, with longer than a thousand year history. The dumpling use high-quality materials and fine processing, the upside of its shape is like the plum blossom, while its bottom resembles the pomegranate, which brings another name of pomegranate dumpling. In the past, Huangzhou is the examination place for  the government students from eight counties, and the dumplings were well welcome by them. The sellers then dyed a red point on the tops of the dumplings as the symbol of read top on the official’s hat, for the good wish of success in the examination and also for the luck of “having many sons like the pomegranate grow seeds, and the receiving five blessings presented by the plum blossom ”.

Ministry of Land and Resources P.R. ChinaDepartment of Land and Resources of Hubei ProvincePeople’s Government of HuanggangHuanggang Municipal Bureau of Land and ResourcesGlobal Geoparks NetworkNational Geopark of China The Geological Museum of ChinaHong Kong UNESCO Global GeoparkShennongjia Global GeoparkTianzhushan Global Geopark

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