Although Hubei cuisine is not among the eight major cuisines, it is one of the important local cuisines in China. Hubei is known as "the province of thousands of lakes" and is a famous "land of plenty". As early as the Spring and Autumn Period and the Warring States Period, Chu cuisine was formed in the Yangtze River basin. Hubei cuisine is composed of four major flavor schools: Jingnan, Xiangyun, Ezhou and Hanyuan. The traditional Hubei cuisine is based on "aquatic products, supplemented by fish dishes", and the cooking methods are good at burning, steaming, stewing and stewing. Especially good at making fresh water and fresh rivers, steaming vegetables, stewing soup, and making all kinds of Chinese snacks, which are juicy, hot and instant.

Food recommendation

Mianyang sanqi

Features: In Jingzhou, there has been a saying since ancient times that "no food, no steaming, no food and no guests". Mianyang San is one of the representatives of Hubei steamed rice noodles, which is tender, fragrant and waxy.

Steamed Wuchang Fish

Features: There are many ways to eat Wuchang fish, and steamed wuchang fish, a famous dish in Hubei, is one of them. Salty and delicious, the fish is tender and smooth and original.

Hubei simmer chicken soup

Features: Hubei stewed chicken soup originated from Jingchu folk, with unique Chu nostalgia, fresh and mellow soup color, crystal clear and sweet taste. Characteristics of braised Honghu duck: Hubei has a long history of cooking dishes with wild ducks. Braised Honghu duck is one of the famous game dishes in China, with bright red sauce, salty and sweet taste, rich flavor and rich nutrition.

Hometown people say hometown cooking

It seems that when it comes to Hubei cuisine, everyone's first reaction is "Wuchang fish". Wuchang fish can be so popular, I'm afraid I have to thank Chairman Mao for his classic sentence, "Drink only Yangtze River water, not Wuchang fish". However, traditionally, Hubei people do not have to say anything about Wuchang fish. The technique is meticulous and the taste is delicate and smooth. The unique earthy smell of river fish is properly handled, and it doesn't matter whether you love it or not. Besides, Regan Noodles in Hubei, three fresh bean curd skins, various glutinous rice candy and other snacks are also very distinctive, and girls should all like them.

The local representative dishes in Hubei are: steamed wuchang fish, mandarin fish with net clothes, fish cake balls, braised fish, Huangzhou tofu, poached eggs, steamed pork, steamed pearl balls, steamed white meat, roasted three-in-one meat, three-in-one crispy meat, braised eight treasures, braised turtle, braised wild duck, mother-child conference and so on.

[steamed wuchang fish]

"steamed wuchang fish" is made of Megalobrama amblycephala (that is, Megalobrama amblycephala) produced in Liangzi Lake, Sun Yicheng County, and steamed with various seasonings. The fish is tender and the soup is delicious. Chairman Mao tasted this dish many times in Wuhan, and wrote down the famous sentence "Only drink Changsha water and eat Wuchang fish", which made "steamed wuchang fish" famous at home and abroad and became the main famous dish in Wuhan.

The preparation method is as follows: clean the fish, spread bluegrass flower knives on both sides, blanch with boiling water, put in a fish pond, alternately place sliced mushrooms, cooked ham and bamboo shoots, sprinkle with diced pork fat, green beans, onions, ginger slices, refined salt, Shaoxing wine and clear soup, put in a drawer, steam for 10 minute, and take out.

[Braised [fish back] fish]

"Braised fish" is a famous dish with traditional flavor in Shanghai, which is famous both inside and outside the province.

Choose Siniperca chuatsi from Shishou, Yangtze River to Jinkou Town, Wuchang, wash it, chop it into cubes, put it in an oil spoon, add Shao wine, scallion and ginger slices, add clear water to cook until it is 90% mature, add soy sauce, refined salt and monosodium glutamate, then cook it with slow fire until the soup is thick, and thicken it with starch.

It is characterized by golden color, tender and smooth fish and delicious taste.

[Steamed pearl balls]

This dish is made of pig fat and lean meat, fishy fish and diced water chestnuts, with salt, pepper, chopped green onion, Jiang Mo, Shaoxing wine and stuffing, squeezed into small balls, rolled with soaked and filtered glutinous rice, and steamed in a drawer.

The color is white, the rice grains are crystal clear as beads, and the meatballs are soft and delicious.

[three-in-one combustion]

"Shao San He" is a traditional dish in Huangpi County, Hubei Province, which has been popular among the people for nearly a hundred years.

This dish is made of refined fish balls, patties and meatballs, with ingredients such as magnolia slices, black fungus, soy sauce, monosodium glutamate and lard. Three kinds of dishes are bright in color, different in taste and soft and tender. Fish balls are made of fishy fish, minced onion and ginger, monosodium glutamate, refined salt, egg white, starch and boiled. The meat pie is made of diced meat, minced fish, salt water, minced onion and ginger, refined salt, white sugar, monosodium glutamate, starch and homogenate, and is spread on the bean curd skin and steamed. The meatballs are minced fish, diced water chestnut, minced onion and ginger, pepper, refined salt, monosodium glutamate, rice and fried sesame.

"Chicken leg with pure oil and eight treasures"

This dish is a traditional dish in Shashi, Hubei Province, with a long history and a good reputation in Jingsha. Stir-fry diced chicken breast, diced pork, diced mushrooms, diced squid, diced winter bamboo shoots, and diced sausage with shrimp, shrimp skin, refined salt, soy sauce, monosodium glutamate, and minced onion and ginger into stuffing, add eggs, starch, and paste, wrap the chicken thigh bone with lard net, and stir-fry with sesame seeds.

It is characterized by light yellow and oily color, resembling a chicken leg, loose outside and crisp inside, soft and tender and delicious.

[Braised wild duck]

This dish is one of the traditional dishes in Honghu Lake, Hubei Province. The cooking method is fine, paying attention to firepower, and the meat is fat, tender and crisp, fresh and sweet.

The preparation method is as follows: selecting wild ducks, plucking and unhairing, removing internal organs, head, tail, claws and ridges, chopping, stir-frying with sesame oil, Shaoxing wine and salt water, adding seasonings, stewing until the soup is thick, and then sprinkling chopped green onion and sesame spicy powder.

[babao rice]

Steamed eight-treasure rice is a traditional dish in Jingzhou, Hubei Province, with a history of nearly a hundred years. According to legend, this dish was created by Ma Dai, the chef of Qing Dynasty, when he was exiled to Jingzhou. This dish is made in a unique way. Local glutinous rice, lotus seeds, coix seed, candied melon strips, longan meat, red dates and melon seeds are steamed into eight-treasure rice, stewed with white sugar water and cooked lard, and sprinkled with red cherries. Vegetable oil is soft and waxy, and nuts are sweet, which is an indispensable beet for banquets in Jingsha area.