Hubei, known as the "province of a thousand lakes", is the famous "land of fish and rice", as early as the Spring and Autumn and Warring States period, the Chu cuisine in the Yangtze River Basin to form a prototype. Hubei cuisine by the Jingnan, Xiangyu, Ezhou, Han Shin four major flavor genres, the traditional Hubei cuisine is "aquatic-based, fish-based dishes", cooking methods to burn, steam, stew, simmering, especially good at cooking freshwater river fresh, steamed vegetables, simmering soup and making a variety of Han snacks, the taste of juicy, hot, melt in the mouth, the most preserved the original flavor, and the freshness, tenderness, tenderness, tenderness, tenderness, tenderness, tenderness, tenderness, tenderness, tenderness, tenderness, tenderness, tenderness, tenderness, tenderness, tenderness, tenderness, tenderness and tenderness. The taste is juicy, hot, melting in the mouth, best preserving the original flavor, pay attention to fresh, tender, soft, smooth, crisp, workmanship is refined, strange, fine, clever, very much with the characteristics of the southern cuisine.

Recommended dishes

Shinyang three steam

Features: In Jingzhou, since ancient times, there is "no dish not steamed, not on the grid not to invite guests" said. Shinyang San Steam is one of the representative steamed dishes of Hubei province, which is characterized by tenderness, fragrance and glutinous powder.

Steamed Wuchang Fish

Features: Wuchang fish can be eaten in a variety of ways, and the famous Hubei steamed dish of steamed Wuchang fish is one of the representatives of the salty and fresh taste, the fish is tender, soft and smooth, and the original flavor.

Hubei Simmered Chicken Soup

Features: Hubei Simmered Chicken Soup originated from the folk of Jingchu, with a unique charm of the Chuxiang countryside, the soup is fresh and mellow, clear to the bottom, sweet and fresh flavor. Braised Honghu Duck Features: Hubei has a long history of making dishes with wild ducks, and braised Honghu Duck is one of the country's famous game dishes, with a reddish sauce color, salty and sweet, rich in flavor and nutrients.

Hometown people say hometown food

It seems that the mention of Hubei cuisine, everyone's first reaction is "Wuchang fish", Wuchang fish can be popular to such an extent, I am afraid that thanks to Chairman Mao's classic "only to drink the water of the Yangtze River, and eat Wuchang fish! "Wuchang fish has become so popular. However, traditionally speaking, Hubei people do Wuchang fish is indeed not to say, meticulous techniques, not to mention, the taste is delicate, smooth and tender, the river fish characteristic of the earthy flavor to deal with just right, so you want to not love it can not. In addition, Hubei's hot dry noodles, three fresh bean skin, all kinds of glutinous rice sweets and other snacks are also very distinctive, girls should like.

The representative local dishes of Hubei include: steamed Wuchang fish, net-clothed Mandarin fish, fish cake balls, stewed fish, Huangzhou tofu, lotus bread balls, steamed pork with vermicelli, steamed pearl meatballs, steamed white meat, roasted tripe, three-fresh crispy pork, loose braised eight treasures, cassoulet snapper, braised mallard, and mother-son assembly.

[Steamed Wuchang Fish]

"Steamed Wuchang Fish" is made of bream (bream) produced in Liangzi Lake of Eucheng County and steamed with a variety of seasonings, which is fat and delicate, and the broth is fresh, thick and fragrant. Chairman Mao has tasted this dish many times in Wuhan, and wrote the famous poem "just drink the water of Changsha, and eat Wuchang fish", which made "steamed Wuchang fish" famous in China and abroad, and became the main dish in Wuhan area.

The method is: clean up the fish, both sides of the graver on the orchid flower knife, with boiling water into the fish pool, between the mushroom slices, cooked ham slices, asparagus slices, sprinkled with pork fat ding, green peas, green onion knots, ginger, salt, wine, broth, on the drawer about 10 minutes to steam out, picking out the green onion and ginger, will be decanting the fish broth in a spoon to boil, beat the floating froth, add monosodium glutamate, chicken fat, pepper, poured on the fish body! can be.

[Braised [fish back] fish]

"Braised [fish back] fish", is the traditional flavor of the lake rate dishes, well-known in the province and abroad.

Selected from the Yangtze River Shishou to Wuchang Jinkou town around the production of round fish, cleaned up, chopped into squares, into the oil spoon, add wine, green onions, ginger fried stir-fried, add water to nine mature, add soy sauce, salt, monosodium glutamate, and then slow-fire burned to the soup is thick, thickened with cornstarch can be thickened.

Features are golden color, tender fish, taste fresh and fragrant.

[Steamed Pearl Pills]

This dish is made of pork fat and lean meat mush, [fish sense] fish mush and water chestnut dices, plus salt, pepper, green onion, ginger, wine and into a filling, squeezed into a small ball, rolled on the soaked and filtered glutinous rice, steamed on the drawer and become.

The color is white, the grain of rice is as crystal as pearl, and the balls are soft and fragrant.

[Roasted triple]

"Roasted triple" is a traditional dish of Huangpi County, Hubei, which has been popular among the people for nearly a hundred years.

This dish is made of refined fish rounds, meat cakes and meat rounds, together with slices of yucca, black fungus, soy sauce, monosodium glutamate, lard and other seasonings by braising. A dish of three kinds, colorful, taste different, soft and tender. Fish round is used [fish sense] fish, plus minced onion and ginger, monosodium glutamate, fine salt, egg white, starch, blanch with water; meat cake is pork diced plus minced fish, nitrate water, minced onion and ginger, fine salt, sugar, monosodium glutamate, starch and all, spread on the tofu skin steamed; meat round is pork diced plus minced fish, water chestnut diced, minced onion and ginger, pepper, fine salt, monosodium glutamate, and all, deep-fried with sesame oil.

[Net oil eight treasures chicken legs]

This dish is a traditional dish in Hubei Shashi area, with a long history and reputation in Jingsha. The Department of chicken breast, pork, mushrooms, squid, asparagus, sausage, plus shrimp, seaweed, salt, soy sauce, monosodium glutamate, green onions and ginger stir-fried into a stuffing, plus eggs, starch and into a paste, wrapped in lard net in the chicken thigh bone, sesame oil deep-fried.

Characterized by a yellowish oily color, shaped like a chicken thigh, fluffy outside, soft and tender inside, fresh and fragrant.

[Braised Mallard Duck]

This dish is one of the traditional famous dishes in Honghu, Hubei. Cooking method is fine, pay attention to the fire, meat tender and crispy, sweet and refreshing.

The method is: choose the green head of wild duck, plucking prairie hair, remove viscera, head, tail, claws and spine, chopped into pieces, stir-fried with sesame oil, wine, nitrate water, plus seasonings stewed until the soup thick, and then sprinkled with chopped green onions and chili powder into it.

[Steamed and braised rice]

"Steamed and braised rice" is a traditional dish in Jingzhou, Hubei, with a history of nearly 100 years. According to legend, this dish is the Qing Dynasty Imperial Chef Ma Dai exiled Jingzhou created, the method is unique, using the first buckle steamed after the scattered braising method, that is, the use of locally produced glutinous rice, plus lotus seeds, Coix seed rice, honey melon strips, cinnamon meat, jujubes, melon kernel steamed into eight treasures of the rice, and then braised with sugar water, cooked lard, and then sprinkled with red cherries. The dish is soft and glutinous, honey-scented nuts, sweet and flavorful, and is an indispensable sweet dish at feasts around Jingsha.