武汉十大名点：鲜鱼糊汤粉 Xianyu Hutangfen (Rice Noodles in Fish Broth)

推荐理由

鲜鱼糊汤粉是一道武汉传统特色小吃，鱼米合烹的代表。田恒啟糊汤粉起源于1924年，创办人为了体现“吃鱼不见鱼”的特色，将鱼彻夜熬煮，熬得骨化肉碎，又加入大量胡椒遮掩鱼的腥味。吃一碗鲜鱼糊汤粉，感受千湖之省和百湖之市。

Recommended Reason
    A traditional Wuhan delicacy, Rice Noodles in Fish Broth perfectly represent the unique fusion of fish and rice. The dish, which originated in 1924 by Tian Hengqi, a restaurant owner whose name later became a brand, was designed to deliver “rich fish flavor without any fish pieces”. The fish is simmered overnight until bones and flesh dissolve into a thick, flavorful, and creamy paste, with plenty of pepper added to balance the fishiness. A bowl of Rice Noodles in Fish Broth provides a true taste of Hubei province and Wuhan city, known as the “land of a thousand lakes” and the “city of a hundred lakes”.
    所需食材

    米粉、鲫鱼、胡椒、生姜、小葱、虾皮、榨菜等

    Ingredients

    Rice noodles, crucian carp, pepper, ginger, scallion, dried shrimp, pickled mustard tuber, etc.