Braised Gourds of Hong'an

Braised Gourds of Hong'an

　　Braised Gourds of Hong'an is a specialty dish from Hong'an County, Huanggang City, Hubei Province. The braised gourd is a distinctive dried vegetable favored by residents in the northern part of Hong'an County. Due to its unique preparation method and delicious taste, it has become a beloved dish among locals.

　　The main ingredient for making Hong'an braised gourds is tender, locally grown gourds. When they reach harvest season, the gourds are picked and placed in the still-warm ashes of burned rice straw. Once the gourds become soft, they are taken out of the ashes and slowly pressed with a wooden board until they cool. Then they are returned to the hot ashes to heat up again, and once softened, are pressed once more. This process is repeated 5–6 times until the gourds are flattened into slices about 1–2 cm thick, after which they are air-dried and ready to be eaten or sold. Throughout this process, the gourds remain unbroken and undergo no other treatment, thus retaining their original characteristics while developing a unique flavor. Once dried, they are easy to store and have become a featured vegetable that Hong'an County actively promotes for cultivation and production.

　　How to eat Hong'an braised gourds: Before eating, soak the gourds in rice-washing water for three days, then remove the coarse outer skin and slice them thinly. They can be cooked in the same way as pearl vegetables, and their taste is similar to that of magnolia slices.