Chu cuisine is one of the top ten cuisines in China, with Hubei flavor as the main flavor, aquatic products as the main flavor, fish as the main flavor, thick and bright juice, fresh and spicy taste, attention to true colors, rich dishes and numerous banquets. Good at cooking methods such as steaming, stewing, frying, burning and frying.
Steamed wuchang fish, Mianyang Sanzheng, Yingshan Slippery Meat, Braised Wild Duck, Rib Lotus Soup, Fried Bacon with Red Cabbage, Huangpi Sanxian, Huangpi Sugar Steamed Meat, Longfengpei, Sanxian Bean Skin and Dongpo Cake are the representatives of Hubei cuisine.
2065438+In August 2008, the General Office of Hubei Provincial Government issued the Opinions on Promoting the Innovation and Development of Chu Cuisine, clearly proposing that the abbreviation of Hubei Cuisine should be unified and standardized as "Chu Cuisine".
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1, Wuhan cuisine
Wuhan cuisine is a typical representative of hubei cuisine. Based on the flavors of Hankou, Xiantao, Hanyang, Wuchang, Huangpi and Xiaogan, it absorbs the strengths of various flavor schools inside and outside the province and gradually forms its own unique style, which is a typical representative of Hubei cuisine.
Wuhan cuisine is strict in material selection, meticulous in production, exquisite in knife work and temperature, and exquisite in color matching and modeling. Good at cooking delicacies, fresh freshwater fish and simmering soup. Fresh, tender and soft taste, thick, bright and transparent dishes, and maintaining nutrition are the essence of hubei cuisine.
2. Jingsha cuisine
Jingsha cuisine, the Jianghan Plain cuisine with Jingzhou, Shashi and Yichang as the leaders, is authentic in Hubei cuisine. Famous for its fresh name of freshwater fish, fish cake making skills are well-known both inside and outside the province. All kinds of steamed vegetables are the most distinctive, thin and pure, and are good at maintaining the original flavor.
3. Ezhou cuisine
Ezhou cuisine, represented by Ezhou, Huangshi and Huangzhou, belongs to the local flavor of southeastern Hubei. It is characterized by wide use of oil, sufficient firepower, good at braising in soy sauce, tender oil and strong local flavor.
Representative dishes are: steamed wuchang fish, Golden and Silver Egg Dumplings, Ciba Fish, Yuanbao Meat, Three Fresh Thousand Rolls, Tofu Box, Tiger Claw, Huangzhou Dongpo Meat, Crock Chicken Soup, Plum Blossom Cattle Feet, etc.
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