In Hubei, a province of thousands of lakes, the majestic Yangtze River and Hanshui River run through the whole territory, and the beautiful Dongting Lake, Honghu Lake and Liangzi Lake are embedded in the southeast, with canals and ports intertwined and dense water networks. This unique geographical environment has formed the characteristics of Hubei cuisine based on aquatic products and fresh fish, featuring bream, bream and mandarin fish. T, mandarin fish, crucian carp, herring, eel, snakehead, spring fish, soft-shelled turtle and so on 10 kinds of rare freshwater fish as cooking materials, hundreds of flavor fish dishes, dozens of flavor fish mats, fish retting technology is the first in the world, becoming a magnificent flower in the Chinese food market.

Hubei fish mat has a long history. At the end of the warring States period, Chu ci? There are many fresh water dishes in the banquet list listed in Zhao Da, which have begun to take shape and become the source of China fish banquet. There are two main types of fish seats in Hubei today. One is a single-ingredient all-fish banquet, that is, the whole banquet only uses one kind of fish as the main ingredient, which is used for cold dishes, hot stir-fried dishes, big dishes, soups and even pasta, such as Wuhan fish banquet, Hanchuan snakehead banquet, Jiangling eel banquet, Mianyang herring banquet and mandarin fish banquet. The other is a banquet with aquatic products such as fish and vegetables, supplemented by poultry, eggs, meat, milk, vegetables, fruits, mushrooms and bamboo shoots. For example, the Great China Fish Banquet and the Old Tongcheng Fish Banquet. Single-material fish pads are exquisite in technology, and multi-material fish pads are rich in varieties. High-grade fish mats mostly use a considerable number of precious or rare fish products. Considering the affordability of consumers, low-grade fish seats are easier to obtain, and most of them are dominated by a few rare and precious fish dishes. More local fish dishes complement each other, which not only takes into account the high and low, but also makes the banquet famous. Fish and other fresh water raw materials are mostly soft and delicate, with high water content, which requires a high degree of heat control and is not suitable for cooking methods such as stewing for a long time. There is a certain limit to cooking. Chefs should use their brains in techniques, change patterns and use flowers, stir-fry, mash and shape more. For example, a mandarin fish can be transformed into patterns such as squirrels, golden lions, grapes and pineapples or dishes such as fish balls, fish cakes, fish fillets, shredded fish and fish porridge after special knife processing.

Speaking of fish seats in Hubei, the whole fish banquet in Chuxiang, designed by Huang Changxiang, a famous chef of Wuhan Greater China Restaurant, has been talked about so far. This large multi-material all-fish table has arranged 36 dishes, depending on the dishes: more than one year; Dishes: cherry fish, spiced crucian carp, surimi omelet, agar herring, laver fish cake, sweet and sour shredded fish, frost fish balls and salted fish strips; Stir-fried: crispy fried fish steak, flower kernel fish cake, mandarin fish, ginger and spicy cuttlefish; Dishes: sea cucumber with flower basket fillets, Wuchang fish embroidered with ribbon, steamed white fungus with minced fish, whole sweet and sour swallow fish, bluegrass Gongshan fish roll, East Lake litchi mandarin fish, mushroom flower fish belly, braised chicken wings and a piece of skirt; Sweet soup: crispy fish with assorted rock sugar; Salty soup: milk soup anglerfish; Meals: mellow rotten fish, red pepper squid, multi-flavor diced fish, shredded fish with melon sauce; Snacks: Crocodile crispy skin, carp bean bag, goldfish steamed dumplings, whitebait bean skin; Fruits: Zigui navel orange, Suizhou candied dates, Bahe fresh lotus root, Xiaogan Hong Ling; Scented tea: Silver scented tea. This fish feast is magnificent, reflecting the richness of the land of fish and rice and the strength of arranging a fish feast. Even if more than 10 kinds of Hubei famous fish are used, a proper amount of seafood is mixed, which is rich and colorful and has the magnificent temperament and cultural heritage of high-end banquets, such as scallop embroidered Wuchang fish, East Lake litchi mandarin fish, mushroom and hundred flowers fish belly, braised chicken-winged turtle, milk soup anglerfish and so on.

Comparable to this are Wuchang fish banquet and Laoda Xingyuan fish banquet. Wuchang fish, also known as "Megalobrama amblycephala", is a representative of rare freshwater fish in Hubei. Scholars of all ages have left many praise sentences for it, such as Yu Xin's "Finally Thinking of Wuchang Fish", Du Fu's "Knowing that Megalobrama amblycephala is the first" and Fan Chengda's "Wuchang Fish is convenient for staying for a long time". Fish belly belongs to the "eight treasures", and Su Shi has a beautiful saying that "the pink stone has no bones, and the white puffer fish does not cure the patient. It is better to ask for scales than to ask God and Hebo". Jingchu Wuchang fish banquet includes sea cucumber Wuchang fish banquet, reticulated Wuchang fish banquet, Yangmei Wuchang fish banquet and other fine products, and fish banquet also includes single-material fish banquet and multi-material fish banquet. All these fish seats are bright in color and fragrant in smell, which fully demonstrates the charm of Jingchu food culture and adds luster to Chinese banquets.