Mianyang Three-delicacy

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Mianyang Three-delicacy


Mianyang, a large county on Jianghan plain, comprises the present Honghu City in early days that was turned into Xiantao City recently. Having large areas of water, Mianyang is abundant in all kinds of products, thus it is dubbed as the land of rice and fish. It is also named the land of steamed dishes as people there specially favor them and the convention that no dishes can not be steamed prevails. Three delicacies refer to three steamed materials. Some say they should be steamed fish, pork and chicken instead of steamed fish, pork and burger insisted on by some other people, while some argue they should be steamed pork coating with rice flour, pearl shaped glutinous rice balls stuffed with ground pork and pearl shaped balls stuffed with ground pork. To make pearl shaped glutinous rice balls stuffed with ground pork, you should first mince fish meat and pork, mix them together and add some seasonings. Then shape them to be a round ball and coat them with glutinous rice in a big sieve. The steamed glutinous rice would be as sparkling and crystal-clear just as pearls. And the balls can also be steamed without coated glutinous rice. A restaurant famous for three delicacies with Mianyang characteristics was opened on Mingsheng Road, Hankou in 1931 and it was moved to No. 60, Gongrencun, Qinshan in 1950s, due to the construction of WISC.


Mianyang three-delicacy boasts a long history of over 600 years. It was said that Chen Youliang, the leader of peasant uprising in the late period of Yuan Dynasty, had a complete success in occupying the county seat of Mianyang. His wife, by the name of Pan (some say Luo) made a dish in person by steaming fish, pork and lotus root that had been mixed with rice flour and other seasonings beforehand, to reward the peasants in the uprising. And it received continuous praises after their tasting it. From then on, the convention of having steamed dishes has been passed on from one generation to another