The foods that are steamed include local chicken, local duck, pigeon, fish, shrimp, crab, shellfish, river food, scallops, and vegetables. Steaming is a cooking method that uses water vapor produced by boiling water as a heat transfer medium to mature food. In cooking, it can be used to make both staple foods as well as snacks and pastries. In dish cooking, it can be used both for preheat treatment for semi-finished product processing and for finished product cooking to make it ripe or softly cooked and flavorful.

The history of "steaming" can be traced back to the Yan Huang era. Since our ancestors invented the pot, the first "boil", "steam" was born. Compared with other cooking techniques, the process of steaming can better maintain the nutrition and original flavor of food, with less fat, so it can be called the most suitable way to eat healthy in summer. All over the food have steamed food tradition, most of them are used for ancestor worship, New Year's festivals, weddings, marriages and other folk events. And everywhere for the steam has a different interpretation, just steam has a variety of ways. In Hubei, steamed dishes have a long history, a large number of techniques, a variety of food congregation is quite extensive, most of the dishes are required before steaming the use of grain flour, paste, such as rolling powder, wrapping, hanging paste, sizing and other treatments, which use animal meat dishes, and play a role in regulating the acidity of food.