Ezhou cuisine includes: steamed wuchang fish, Diguo Sanxian, Liangzihu Hairy Crab, Dongpo Cake, Stone Pot Loach, Huangzhou Roasted Plum, Cheese Noodles, Tofu jiaozi, etc. Ezhou, formerly known as Wudu and Ancient Wuchang, is a prefecture-level city under the jurisdiction of Hubei Province, and is a famous "City of Hundred Lakes" and "Land of Fish and Rice".

Steamed Wuchang Fish

Wuchang fish is a braided fish, also known as "Megalobrama amblycephala", mainly produced in Liangzi Lake, Hubei Province. Because Sun Yicheng County was originally named Wuchang County, it was named Wuchang Fish. This kind of fish swims to the depths of the Yangtze River channel for the winter every autumn, and can be caught in Fankou Town, the channel where the lake enters the river. Wuchang fish is rich in fat and tender in meat. There are many cooking methods, especially steaming.

Diguo Sam sun

The vegetable pot has less vegetable soup, fresh and mellow, fragrant cakes, and fragrant dishes, which are soft and dry. In fact, there are many dishes in the Diguo series, such as Diguo chicken, Diguo fish and Diguo beef. Among them, the most delicious is the three fresh pots.

Liangzi Hu Chinese mitten crab

Eriocheir sinensis in Liangzi Lake, Ezhou, ecological culture, origin marking products. Liangzihu District, located in the south bank of the middle reaches of the Yangtze River, is located in the southeast of Hubei Province, bordering Huangshi City in the east, Xianning City in the south and Wuhan City in the west. It is located between Wuhan, Huangshi, Ezhou and Xianning, and is known as the south gate of Ezhou.

Dongpogao cake

Also known as hollow cake and thousand-layer cake, it is named in memory of Su Dongpo and is one of the traditional cuisines in Ezhou City, Hubei Province. Dongpo cake not only contains peculiar food culture, but also contains rich homesickness culture, which is deeply loved by people.