Hubei is located in the middle and lower reaches of the Yangtze River in the hinterland of central China. It is a famous "land of plenty" in China, and it has always been said that "two lakes are ripe and the world is sufficient". There are six mountains, one water and three fields in the province, so bear's paw, Hericium erinaceus, fungus, winter bamboo shoots and other delicacies are very rich, and agricultural and sideline foods such as rice, wheat, soybeans, livestock, eggs, fruits and vegetables are extremely rich. Freshwater fish, in particular, have many varieties ("common varieties"), large output (the annual output ranks first in all provinces) and wide consumption, which are beyond the reach of any other cuisine. Such rich cooking materials have laid a solid foundation for the development of Hubei cuisine.

(2) Unique cooking style

As we all know, each major cuisine has its own unique cooking style. Sichuan cuisine pays attention to seasoning, and is good at cooking methods such as dry frying and dry burning. Shandong cuisine is good at making soup, and it is better at frying. Among the cooking techniques of Hubei cuisine, steaming, stewing, frying and roasting are the most widely used and the best.

(3) A wide variety of dishes

There are quite a few dishes in Hubei cuisine. According to incomplete statistics, there are more than 3,000 kinds of dishes in Hubei cuisine, including more than 500 kinds of traditional dishes and more than 0/00 kinds of typical dishes. Take Huangzhou as an example. In history, due to Su Shi's demotion to Yong Lian, Huangzhou, a series of local dishes with Dongpo as the name and local products as the raw materials appeared.

(4) Strong Chu flavor.

Hubei is located in the middle of China, bordering Henan in the north, Huizhou and Jiangxi in the east and Sichuan and Shaanxi in the west, with a vast territory and rich resources. Due to the influence of historical reasons and geographical environment, Hubei cuisine has formed many different local flavor schools, among which Ezhou, Hanyuan, Xiangfan and Jingsha are the most representative. Jingsha flavor includes Yichang, Jingsha and Honghu, where rivers and lakes are criss-crossing, and aquatic resources are extremely rich. It is good at making all kinds of aquatic dishes, especially cooking all kinds of small aquatic products, and pays more attention to chickens. Xiangfan flavor prevails in Hanshui River Basin, with meat, poultry and vegetables as the main ingredients, delicacies of mountains and seas, and skillful production of melons and fruits. Affected by Sichuan and Henan, some areas have spicy taste. Wuhan cuisine is the representative of Chinese noodle dishes, also called Chinese noodle flavor. This area is flat and has many lakes, so it is especially good at cooking large aquatic fish dishes, with unique steamed dishes and stews, and snacks and craft dishes are also famous. Ezhou flavor generally refers to the hilly area of southeastern Hubei, where there are many kinds of agricultural and sideline products, especially the dishes that combine main and non-staple foods, which are very difficult to fry.

(5) All the seats are occupied.

Hubei cuisine's "three noes" (no soup, no fish, no round) more intensively embodies the characteristics of hubei cuisine. Hubei people love to make soup and can make soup. Keywords crock chicken soup, ribs lotus root soup,

Crucian carp soup, fish soup, fish round soup, turtle crane yannian soup and Xiakou Mingzhu soup are all masterpieces in soup. For any banquet, the finale must be a bowl of delicious soup. "No soup on the table" has become an unwritten rule. Regan Noodles, bean skin and Hankou Jason Wu roast duck.