What's interesting in Jianghan District of Wuhan,
historical building
information and cultural center in Wuhan. Jianghan District has obvious cultural characteristics of outstanding historical buildings, and it is the only urban area where five concessions are gathered. A number of outstanding historical buildings, such as the former Shoushan Hall, the former Bagong Building, the former American Consulate, the former French Consulate, and the former residence of Soong Ching Ling, have been preserved. Now, Lihuangpi Road has been rehabilitated to form a street museum of Jianghan historical buildings. In Poyang Street, Dongting Street and Shengli Street, there are the "August 7th" meeting place of China * * * Producer Party, a number of former sites of the All-China Federation of Trade Unions, and streets and schools named after outstanding historical figures, such as Yuefei Street, Huangxing Road and Xiang Jingyu Middle School.
Gude Temple: Gude Temple, located at No.74 landslide on Huangpu Road in Hankou, was founded in the third year of Guangxu in Qing Dynasty (1877) [5]. In 1921, the existing Daxiong Hall was built. Later it developed into an area of 2, square meters. The "Gude Temple" with a building area of more than 3,6 square meters. [5]
Huangshi Road Christian Church: Built in 1931, it was newly built by church colleagues at that time. In order to commemorate the 1th anniversary of the birth of British missionary Ji Gefei and the 7th anniversary of his mission to China, it was named "Gefei Church".
Hanzheng Street
Shanghai Road Catholic Church: In 1866, Italian missionary Bishop Akihito purchased 6,44 square meters of land from the Ministry of Industry of the British Concession and entrusted another Italian priest, Yu Zuobin, to build a church. The church was started in 1874 and completed in 1876. Cost 12, francs. Named St. Joseph's Hall. The church covers an area of 1186 square meters. In the church, large festivals can accommodate more than a thousand people.
Hanzheng Street: It is an equal street to the north of Yanhe Avenue in Hankou. It used to be a market along the river. After the development of Ming and Qing dynasties, several east-west "main streets" such as Yudaimen, Yangjiahe, Wusheng Temple, Stone Wharf and Yongning Lane were formed. After the diversion of Hanshui River in the 16th century, the intersection of the Yangtze River and Hanjiang River, especially along the Hanjiang River (also known as the Hanshui Xianghe River), gradually became the commercial center of Hankou. At the beginning of the Qing Dynasty, the wharf along the Hanshui River formed a trend of "eight wharves facing the river with the north shore as the main part", and "the things in the four seas and Kyushu don't follow, and the special foreign bodies come from far away, and the side passes are exposed"; During the reign of Emperor Kangxi in the Qing Dynasty (1662-1722), this place became the main street of Hankou Town due to the establishment of the Hankou Inspection Department, also known as the "official street". There were many shops along the street, merchants from all directions gathered, and the street was honest and honest.
Hankou River Beach: The 28.8m platform is the main body of Hankou River Beach, with green as the keynote. Along the garden path, there are trees, scenery, seats, pavilions, sculptures, drinking fountains, river-watching platforms, open-air squares, central squares, amusement centers, dance squares of light and so on. According to the requirements of city leaders, trees should be big and thick, and they can sit on the floor. [6]
1 Gourmet
Laotongcheng Doupi: "Laotongcheng" is the name of a large restaurant located at Dazhi Road, Zhongshan Avenue, Hankou. It is famous for its famous snack Sanxian Doupi and is known as the "King of Doupi". This restaurant was founded in 1931. It was originally located outside Dazhimen, the ancient Hankou Castle, and it was a passage between urban and rural areas. Therefore, it was named Tongcheng Sweets Store. After the victory of the Anti-Japanese War, it resumed business and changed to be your old Tongcheng Sweets Store. This shop imitates the traditional snack bean skin in Hubei province, and matches it with sweets. The method of making it is to mix mung beans and rice, grind them into thin skin in a pot, pack cooked glutinous rice, diced meat and other fillings, and fry them in oil. Senior chef Gaojin 'an strives for perfection, making stuffing mainly from fresh meat, fresh eggs and fresh shrimps, and creating three fresh bean skins. The leather bag is golden and shiny, the entrance is crisp and tender, and it is more popular. Mao Zedong tasted it four times and appreciated it every time [7].
Four Seasons Beauty Soup Bags: "Four Seasons Beauty" is the name of a snack bar located near Jianghan Road, Zhongshan Avenue, Hankou, which means that delicious food is served all year round, such as fried spring rolls in spring, cold food in summer, fried hairy crabs in autumn and crisp cakes in winter. It opened in 1927 and its business is booming. Later, senior chef Zhong Shengchu and others made Wuhan-style steamed dumplings with Jiangsu flavor in this store, which was well received by customers and was known as the "King of Soup Bags", making this store become a soup bag house mainly supplying steamed dumplings [8]. [8]
Xiaotaoyuan simmer soup: "Xiaotaoyuan" is the name of a snack bar located at Lanling intersection of Shengli Street in Hankou. The store was founded in 1946, where two vendors, Tao and Yuan, set up tents and stalls, dealing in snacks such as fried dough sticks and soybean milk. Later, the two companies cooperated to manage simmering soup, and the name of the store was "Xiao Tao Yuan", which was homophonic as "Xiao Taoyuan" after liberation, and was a famous "simmering soup expert". The main varieties of this shop are crock chicken soup, sparerib soup, pettitoes soup, bafeng soup, foot fish soup, beef soup, duck soup and so on. Crock chicken soup is the most famous, and its raw material is the fat hen weighing more than one and a half Jin in Xiaogan, Bo Huang. It is chopped into chicken pieces, fried with a chain saw, and then poured into a crock with boiling water, cooked with strong fire and simmered thoroughly with low fire. The soup is original and nutritious, and it is a nourishing top grade for the elderly, patients and parturients [9].
Mianwo
Tan Yanji Dumplings: Tan Yanji Dumplings Restaurant is located at No.384, Zhongshan Avenue, Hankou, not far from Liji Road. It was founded in 192 by Tan Zhixiang, a native of Huangpi. Specializing in dumplings for nearly 8 years, he has a unique skill in making dumplings. From meat selection, ingredients, taste, stuffing, system to package, soup, cooking and other processes, there are strict standards, such as making stuffing with fresh pork leg and beef leg, boiling soup with pig's trotters, and adding condiments such as shrimp, mushrooms, parsley and chopped green onion to make dumplings tender, fresh in soup and beautiful in shape. In addition to the traditional fresh meat dumplings, the famous teacher Tan Yinshan has successively developed new varieties such as mushroom dumplings, factory rice dumplings, three fresh dumplings, chicken dumplings and shrimp dumplings in recent years to adapt to the tastes of different diners [1].
Mianwo: Mianwo, like Regan Noodles, is one of the favorite breakfasts of Wuhan people. It is simple to make, and it is spread all over the streets of three towns in Wuhan. Most of them are run by stalls or restaurants, and there are no representative shops. Mianwo is unique to Wuhan and was founded in Guangxu period of Qing Dynasty (1875-199). At that time, there was a biscuit seller named Chang Zhiren near Jijiazui in Hanzheng Street, Hankou. Seeing that the business of selling biscuits was not good, he tried to create a new early variety. After repeated pondering, he asked the blacksmith to make a dry iron spoon with a convex nest shape, poured rice slurry mixed with rice and soybeans, sprinkled with black sesame seeds, and fried it in an oil pan, and soon made round rice cakes with thick and hollow sides and yellow and crispy colors.
shredded beef beans: shredded beef beans are made from mung beans, rice, etc., which are ground into pulp, spread into skins in a pot and cut into shreds. There are many ways to eat shredded soup beans, dried beans and fried beans. Lao Qian Ji deals in fried beef and bean shreds. When fried, it can be dried or soft fried according to customer's requirements. The taste is different, and the difference is only in the heat. The main raw materials are yellow cattle eyebrows, wet shredded beans, water-soaked mushrooms, magnolia slices, etc., plus seasoning, fried in sesame oil frying furnace.
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