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Hot Dry Noodles (热干面)
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hot dry noodlesOne of "China's five famous noodles"
Wuhan Hot Dry Noodles (rè gān miàn 热干面), Shanxi Sliced Noodles (dāo xiāo miàn 刀削面), Guangxi and Guangdong Yifu noodles (yī fǔ miàn 伊府面), Sichuan Dan Dan noodles (dàn dàn miàn 担担面)and Noodles with Soy Bean Paste (zhá jiàng miàn 炸酱面) in the North together are known as the five famous noodles in China. Hot and Dry Noodles is the most popular food for breakfast in Wuhan. It enjoys a high reputation for its low price and deliciou taste.Hot dry noodles are an essential part of the Wuhan diet, eaten by almost everyone daily at breakfast time.When in Wuhan, be sure to try a bowl of the hot dry noodles for just 2-3 Yuan. The noodles are truly delicious.

 

 

Last Updated on Monday, 17 August 2009 10:33
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A full , formal banquet , combining Manchurian and Chinese delicacies (满汉全席)
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altA full , formal banquet , combining Manchurian and Chinese delicacies a collection of China's Manchu and Han banquet catering giant characteristics, originated in the Qing court, the original for the 66-year-old birthday of Emperor Kangxi of the feast, designed to defuse the Man does not and, later followed this tradition, adding a delicacy, very luxurious. Feast of the Qing Dynasty also includes pro-Mongolia fan feast, feast Tingchen, million birthday feast, feast Minds 1000, nine white feast.

Last Updated on Monday, 08 July 2013 11:23
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Fo tiao qiang (佛跳墙)
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altHistory

This is a kind of superior dish, whose original name is “Fu Shou Quan”. It was first created by eminent Juchunyuan Restaurant of Fuzhou during the region of Tongzhi in the Qing Dynasty. Fo Tiaoqiang is made of 28 kinds of fresh ingredients such as, abalone, sea cucumber, shark’s fin, fish maw, shark's lip, tendons, hams, dried scallop, dried mushroom and Shaoxing Wine etc. Put them into an earthen jar and seal up with mud. It takes more than 10 hours to stew with slow fire. The flavor is delicious and the sweet perfumes are diffused all around. It is a delicacy in autumn and winter. No wonder that one skillful writer in Qing Dynasty recite poems to praise “The fragrance float in the air even to the neighbor house when open up. The Buddha leap the wall as soon as smell the scent.” Fo Tiao Qiang(Steamed Abalone with Shark's Fin and Fish Maw) is thus named.

Last Updated on Wednesday, 26 June 2013 12:45
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Fish-Flavored Shredded Pork (鱼香肉丝)
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altIngredients:
150 g Pork, shredded
30 g Black fungus, soaked
20 g Bell pepper, shredded
30 g Carrot, shredded
2 tbsp Salad oil
1 stalk Green onion, shredded
2 cloves Garlic
10 g Pickled chilli
10 g Ginger
Marinade:
1/4 tsp Chicken powder
1/2 tsp Cornstarch
1/3 tsp Salad oil
Sauce:
1 tsp Salt
1/2 tsp Chicken powder
1 tsp Sugar
1 tsp Vinegar
1 tsp Light soya sauce
1 tbsp Starchy solution

Last Updated on Monday, 17 August 2009 10:38
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Braised Prawns (油闷大虾)
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altIngredients:
750 grams prawns
Condiments:
monosodium glutamate 2 grams, salt 5 grams, 10 grams of vinegar, cooking wine 20 grams, leek, ginger 5 grams each, 150 grams broth, peanut oil 50 grams.
Methods:
1. Washing shrimp,cutting beard,using scissors cut openings in the back.
2.Salt, cooking wine and shrimp and allow to marinate for 30 minutes.
3. Pre-heat wok,add the peanut oil,put into prawns and stir-fry until red,and then mix in all ingredients, braised about five minutes.

Last Updated on Monday, 17 August 2009 10:39
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Beef Curry (咖喱牛肉)
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altIngredients:
1 lb lean beef steak, sliced 2-inches long x 1/4-inch thick
3 tablespoons peanut oil
8 ounces onions, sliced (1 cup)
2 tablespoons garlic, coarsely chopped
1/2 tablespoons spring onions, finely chopped

Marinade:
1 tablespoon light soy sauce
2 teaspoons sesame oil
1 tablespoon shaoxing rice wine or dry sherry
2 teaspoons cornstarch

Last Updated on Monday, 17 August 2009 10:43
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