Ingredients for Stir-fried Steamed Eel from Ganyi: eel, chive segments, refined salt, monosodium glutamate, vinegar, starch, ginger, salad oil, mashed garlic, etc. Method: After killing the eel, remove the bones and head, clean it, and mix it evenly with dry starch. Steam in a basket for about 8 minutes, then take it out. Season the eel with refined salt, vinegar, ginger, and soy sauce, then arrange it neatly in a bowl. Steam again...
“A feast isn’t a feast without steamed dishes — not a single banquet is held without the steamer,” as the saying widely circulated in Tianmen vividly illustrates the prominent status of steamed cuisine in the local food culture. The origins of Tianmen steamed dishes can be traced back nearly six thousand years, to the Shijiahe Culture period. Having been passed down through the millennia, Tianmen steamed dishes…
Yiwang Eyewear dates back to the 32nd year of the Guangxu reign in the Qing Dynasty (1906 AD). In 1981, journalists from provincial and regional newspapers and television stations came to the village for interviews and reports, and the business also received high praise from central government leaders. By 1985, the eyewear manufacturing industry centered around Yiwang continued to grow, with products selling well across the country, earning...
Raschel blankets are named after the raschel warp knitting machine used in their production. The "Xiantao" brand raschel blankets are premium-quality products manufactured by Maya Co., Ltd. (formerly the Warp Knitted Blanket Factory), a subsidiary controlled by Hubei Xiantao Wool Textile Group Co., Ltd. In 1986, the company introduced a complete set of Japanese raschel blanket production lines, using imported high-quality raw materials. These blankets are produced through specialized knitting, dyeing, and finishing processes...
The “Three Preserved Delicacies of Mianyang” — preserved pork, preserved fish, and preserved chicken — are a signature flavor of Mianyang. They are as renowned as the “Three Steamed Dishes of Mianyang,” celebrated throughout the Jingchu region and famous across the land. With their unique characteristics, they are considered masterpieces of Mianyang’s culinary culture. When locals mention stir-fried preserved pork with Artemisia selengensis or preserved chicken simmered in a hot pot, their mouths water and their throats tighten with anticipation. …
Dear friends, whether you’re visiting relatives, going on a trip, or just passing through, when you arrive in Hongmiao Village after a long journey and take a bite of a bright red radish, you’ll instantly feel your hunger and thirst quenched, your fatigue vanish, and your spirits lifted. The radish, with its thin skin, sweet juice, and pear-like flesh, is sure to win your praise. And if you listen to the local farmers tell…
(also known as Shahu Salt Egg, a tribute to the Qing imperial court) The finest salted duck eggs in China come from Xiantao, particularly the red-heart salted duck eggs from Shahu—a renowned delicacy...
Miancheng is renowned for its lotus roots and is often called the "Lotus Town" or "Root City." During the Ming Dynasty, when Lu Zi served as an official in Fuzhou (then governed from what is now Miancheng), he wrote a poem:
It is said that the Songhua preserved egg originated in Tianjin. Folklore has it that about two hundred years ago, a wealthy family in a rural village of Tianjin had their son build a coffin for his mother, which was placed in an empty house for future use. As time passed and the mother remained alive, the family was instructed to sprinkle lime and plant ash into the coffin to prevent moisture, leaving a large gap in the coffin lid for ventilation. After doing so...
The Three Steamed Dishes of Mianyang, one of the Hubei cuisine styles, is a unique gem in Hubei’s culinary heritage and holds an important place among China’s renowned cuisines. The people of Mianyang love steamed dishes, with a food culture that embraces the saying “if it can be steamed, it must be steamed,” earning the region the title “Hometown of Steamed Dishes.” What exactly are the “three steamed dishes”? This is often the first question from cooking enthusiasts and diners. Originally, the “three steams” referred to…
The unique characteristics of Shahu salted duck eggs. As Shahu is located in a marshland area with crisscrossing ditches, lush water plants, and an abundance of shrimp and snails. The water network of Shahu also grows a rare and peculiar grass not found elsewhere — the wheat-yellow horn grass. This grass has thick stalks, broad leaves, and produces dense, sweet seeds. The mature wheat-yellow horn seeds serve as the best feed for ducks…
Mian Silk and Mian Embroidery…
(It has won the highest award for souvenirs at the First Beijing International Tourism Conference, the Fifth China Arts and Crafts Hundred Flowers Award, the Tianma Gold Award at the First China Tourism Shopping Festival, the Silver Award at the Second Beijing International Expo, and has been included in major reference works and related pictorials such as Contemporary History of Chinese Arts and Crafts, Encyclopedia of Chinese Arts and Crafts, and The Complete Book of Chinese Light Industrial Products…)
Huchang Sugar Molds…
Hongmiao Crispy Cake is a specialty of Xiantao, Hubei, boasting a long history. According to historical records, it originated during the Qing Dynasty. After being tasted by Emperor Qianlong of the Qing Dynasty, Hongmiao Crispy Cake became widely renowned for its unique flavor.
“Salted duck eggs from Shahu, lotus roots from Miancheng, crisp cakes from Hongmiao, and Fan Guan liquor.” This is how people praise these local specialties. Fan Guan Liquor had already gained nationwide fame by the late Yuan and early Ming dynasties. When Emperor Taizu of the Ming Dynasty, Zhu Yuanzhang, ascended the throne in Nanjing, he hosted a banquet for his ministers using Fan Guan Liquor, and all who drank it praised it as an excellent brew. Fan Guan is located by the Luo River, near...
“Mianyang Three Steamed Dishes,” also known as Mianyang Steamed Cuisine, refers to steamed meat, steamed fish, and steamed vegetables (such as greens, amaranth, taro, green beans, pumpkin, radish, chrysanthemum greens, lotus root, and dozens of other varieties), making it a famous local dish of Mianyang. To this day, when hosting guests or during festive banquets in Mianyang, three steamed dishes are always served, hence the name “Mianyang Three Steamed.” The preparation method…
Geographical Scope Xiantao City is located in the beautiful and fertile Jianghan Plain in central-southern Hubei Province. Known as the “Treasured Land of Central Hubei” and the “Pearl of the Jianghan Plain,” it is famed as a “Land of Fish and Rice.” It was among the first national commodity grain production bases and has now become one of China’s important bases for the production of commodity grain, cotton, oil, pigs, and fish. Specific Qualities …
The land shapes its people, and I often find myself reminiscing about the snacks from my hometown. In Xiantao, where I’m from, Maozui Stir-Fried Noodles are relatively unknown elsewhere. In other places, these ordinary stir-fried noodles are just a casual snack, but in my hometown, they are the first main dish served at banquets. Xiantao Stir-Fried Noodles have a long history...
“Shahu tofu skin, Miancheng lotus root; Hongmiao crisp cakes, Fan Guan wine.” This is how people praise these local specialties. Fan Guan wine was already famous nationwide as early as the late Yuan and early Ming dynasties. When Emperor Taizu of the Ming Dynasty, Zhu Yuanzhang, ascended the throne in Nanjing, he hosted a banquet for his ministers using Fan Guan wine, and all who drank it praised it as an excellent brew. Fan Guan (originally named Fan Gai Guan) is located by the...