Lotus root sprouts, also known as lotus sprouts, lotus tips, lotus strips, or lotus vines, are whimsically called “lotus intestines” by the people of Xiantao. They are harvested when the most tender and crisp part connects the base of the lotus stem before the lotus root fully matures. This aquatic vegetable is a long-cultivated local specialty in our plain lake and river regions. Historically, because lotus roots were always considered a premium tribute to the emperor...
When away from home, homesickness sets in, and thoughts turn to the preserved vegetables of my hometown. Most of these pickles were made and consumed by local villagers. The mere smell of them makes one’s mouth water, and they are refreshingly appetizing. Throughout the year, these pickled and fermented vegetables include: in spring, there are pickled wild greens, homemade pickled mustard greens, pickled shallots, pickled garlic, and pickled leeks; in summer, there are pickled cucumbers in soy sauce, pickled melon in soy sauce, and pickled green beans…
“Oh chicken, chicken, don’t blame me, you’re just a dish in this world of the living.” For thousands of years, chicken has been a delicious delicacy on people’s dining tables. In rural households, chickens were raised to lay eggs in exchange for money to buy oil and salt. On ordinary days, who would dare kill a chicken to eat its meat? It was only during festivals, weddings, funerals, or when hosting guests that chicken was occasionally served. That…
Fried rice is a convenient food prepared by locals for emergencies. Simply put, after soaking glutinous rice, it is steamed in a wooden steamer to become "yinmi" (called fanmi in the Xiantao area), then air-dried. Next, it is stir-fried with river sand to create puffed rice — this is fried rice. When eating, the fried rice is placed in a bowl, poured over with boiling water, and mixed with salt or sugar to make a drink...
Xiantao City is crisscrossed with rivers and lakes, boasting a well-developed water system. Among its freshwater aquatic products, wild fish from rivers and lakes such as the Han River are considered the finest, while fish from ponds are more common and widely consumed. The main types of fish include: grass carp, crucian carp, common carp, bream, black carp, black bass, silver carp, and yellow catfish, among others. Among these, the most frequently seen on the dining tables of Xiantao residents…
Wild water chestnuts are the fruit of the annual aquatic plant Trapa natans. The roots are finely branched and thread-like, while the leaves float on the water’s surface, clustered at the stem tips. The leaf stalks have spindle-shaped air sacs to aid buoyancy. The stems are purplish-red, adorned with bright yellow flowers. Wild water chestnuts hang beneath dense foliage in the water and can only be spotted when the entire plant is lifted and turned upside down. Wild water chestnuts have four…
Rice dumplings, or simply "dumplings," are a local specialty of Xiantao City in Hubei Province. As the name suggests, they are a unique regional delicacy traditionally eaten during family reunions. Originating from the "Three Steamed Dishes of Mianyang," these dumplings are popular in the Jianghan area and can now be found in most places with a Xiantao community. In the folk tradition of Mianyang (now Xiantao City), Hubei...
The beef patty, fragrant and crispy; the Hui man, presenting it to the prefect... This was a children’s rhyme once popular in Mianyang, telling the story of a Hui chef from Miancheng who presented a beef patty to the prefect. During the Hongwu era of the Ming Dynasty, there was a prefect in Mianyang known for his integrity and popularity among the people. However, because he upheld justice and offended the powerful, he was falsely accused and exiled. As he was about to leave...
Cai Yiliang In rural Mianyang, whenever there’s a joyous or somber occasion, the banquet table is never without the Twelve-Bowl Feast. This reflects both local customs and the Mianyang people’s emphasis on face—no one wants to be the subject of gossip when hosting an event. As a result, the feast is prepared as lavishly as possible, with each bowl containing a generous portion. The contents of the bowls are largely similar, and the serving order follows specific traditions:
Famous local delicacies that are delicious and satisfying often win the love of many. Maozui Marinated Chicken is hailed as a unique specialty of the Jingchu region, earning widespread acclaim across the country. Its deliciousness comes from the fact that it is perfectly cooked—tender yet not falling apart, and never greasy. Every bite leaves your mouth, nose, and even your eyes filled with aroma. You won’t even want to throw away the leftover bones...
When it comes to the local flavors of Xiantao, there is one dish that is even more famous than Mianyang’s Three Steamed Dishes, but it has been forgotten over time, never receiving the attention or promotion it deserves. If you were told about it, you’d be extremely interested—maybe even salivating at the thought, eager to try it right away to see what it tastes like. So, what is this dish? It’s…
Mianyang (now Xiantao City) is a large county on the Jianghan Plain in Hubei Province, featuring abundant water bodies and rich produce, making it a land of fish and rice. Locals love steamed dishes, with a culinary tradition of “no dish unsteamed,” earning it the title of the Hometown of Steamed Cuisine. Legend has it that Chen Youliang, the leader of a peasant uprising at the end of the Yuan Dynasty, raised arms and captured Mianyang County in one swift move. Chen’s wife, Lady Pan, personally...
Legend has it that when Chen Youliang stationed his troops in Miancheng, the locals prepared a traditional dish called “Sour Pickled Fish” to honor them. Chen Youliang and Empress Luo tasted it together and were highly impressed. They praised it as an exquisite imperial delicacy, insisting on having it at every meal and finding their meals bland without it. Since then, “Sour Pickled Fish” has become a local specialty of Miancheng. Today, Old Wang’s Sour Pickled Fish in Miancheng offers a unique flavor...
Main ingredients: 1 small Sanhuang chicken (300g); Ingredients: 1 scallion, 3 slices of ginger, 1 pack of spicy sauce, a pinch of salt, 15 Sichuan peppercorns, 2 large tablespoons of vegetable oil. Method: 1. Wash the chicken, cut into small pieces, add ginger slices and scallion segments, season with a little salt, and marinate briefly; 2. Take a…
Delicious Yellow Eel from Xiantao I’ve always loved Xiantao, not only because it’s my hometown, but more importantly because its water-town culture carries an unpretentious charm. That latter part is something I came to realize after visiting many other places. Some friends think it’s the “Three Steamed Dishes of Mianyang” that captivated me, making me unafraid to show favoritism among the vast landscapes of our 9.6 million square kilometer country…
The most famous preserved vegetables of Mianyang—salted vegetables, fermented black beans, and pickled chili peppers—though humble fare in ordinary households, were once tributes to the Qing imperial court. Known as the “Three Distinguished Preserves,” they enjoyed widespread fame across the land and beyond the Great Wall. Salted vegetables are typically made by pickling leafy greens such as mustard greens, pickled mustard stems, and radish greens along with their stems…
Hui-style Crispy Cake originated in the Qing Dynasty and was first created by the Hui people at Jiang Yida Grocery Store. Later, the version made by Da Cui Xiang became the most famous. The crispy cake is primarily made with cooked flour, refined sugar, sesame seeds, and osmanthus. A suitable amount of clean warm water is mixed with fragrant oil to blend the flour, then refined sugar mixed with a small amount of cooked flour is used as the filling. The process is done manually, shaping the mixture into small, round copper…
“March snails, April clams, May and June just leeches,” is a local saying in Mianyang; neighboring counties Tianmen and Qianjiang also have a saying, “January snails, February clams,” both referring to the lunar calendar. It reminds people that if you want to eat snails and clams, don’t miss the best season. Mianyang, located in the heart of the Jianghan Plain, though all its rivers, lakes, ditches, and canals…
Shahu Bean Skin is a traditional food from Mianyang (now Xiantao), beloved by people just as much as Shahu Salted Egg. Resembling a square cloth wrapper, it is yellow on the outside and white on the inside, crispy outside yet soft inside, fragrant and delicious with an endless aftertaste. Speaking of the origins of Shahu Bean Skin, there’s quite an interesting story. Long ago, in Shahu Street…
Lotus root balls, steamed in bamboo steamers or deep-fried in fragrant oil, are easy to make and delicious—praised as a local delicacy of Miancheng. These were the words of praise from Marshal He after tasting this dish during his stay in Miancheng. Indeed, visiting Miancheng without trying its lotus root balls would be a pity. The lotus root balls of Miancheng are renowned across Jingchu and celebrated throughout the three Xiang regions for their unique flavor...