Hubei cuisine is centered on Jianghan Plain and developed from local cuisines such as Jingnan, Xiangyang, Ezhou and Hanyuan, with Wuhan cuisine as the representative. Jingnan flavor is good at stewing game and small aquatic products. Chicken, duck, fish, eggs, milk, fruit, vegetables, food and beans are cooked together, which is thin, pure, original, elegant and refreshing. Xiangyang flavor is mainly poultry meat, mixed with fresh fish, proficient in red grilled and stir-fried, with thorough taste, little soup, soft, rotten and crispy; Ezhou flavor is good at processing grain, beans, fruits and vegetables, and pays attention to frying and stewing. It is characterized by wide use of oil, strong fragrance and strong local flavor. Han Mian's flavor is famous for cooking aquatic products and simmering soup, and he is good at making poultry and seafood.

-steamed wuchang fish, Pearl Ball, Noodle Nest, Duck Neck, Sam Sun Bean Skin. ................

Steamed wuchang fish: Megalobrama amblycephala produced in Liangzi Lake, Sun Yicheng County is 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. One of the specialties of Hubei restaurant in Guangzhou is "steamed wuchang fish".

Pearl meatballs: ingredients include pig fat and lean meat, fish and diced water chestnuts. Add salt, pepper, chopped green onion, Jiang Mo, Shaoxing wine and stuffing, squeeze into small balls, roll them up with soaked and filtered glutinous rice and steam them in a drawer. The color is white, the rice grains are crystal clear as beads, and the meatballs taste soft and delicious.

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