Because Hubei people love and know how to eat fish, Hubei is also one of the top cities in the country for freshwater aquatic products.

Which province is the best at eating fish, Hubei has to be mentioned as the province of a thousand lakes. After all, there are plenty of fish! There are many tributaries of the Yangtze River and Han River, and the lakes are also densely populated. The unique water resources have given birth to fish of various tastes.

The annual output of freshwater products in Hubei ranks first in the country all year round, and there are all types: Wuchang fish, silver carp, black fish, financial carp, grass carp, crucian carp, Qingjiang fish, cock-billed bream, giant salamander, catfish, eel... …

When these fish appear in front of their eyes, a standard Hubei person must be thinking like this: braised, steamed, fried, stewed, how to eat them today? Hubei people have 10,000 ways to eat fish. Their research on fish eating can be so detailed that they can write a paper. There is no ambiguity about which fish should eat which parts. As the saying goes - bream eats fish, and mandarin fish eats flowers. , soft-shell turtle eats skirt, catfish eats belly, mackerel eats tail, bighead carp eats head, fortune fish eats skin, carp eats seeds, crucian carp eats soup, and salamander eats treasure all over its body...

Please watch below Hubei people’s fancy fish-eating awards”——

It is said that Hubei people’s essential skill is “steaming Wuchang fish”. After all, Wuchang fish is the top local fish. Su Dongpo, a food blogger in the Song Dynasty, wrote a poem to describe the appearance of this fish: The dawn sun shines on the river surface, and the swimming fish looks like a jade vase.

Look at "current boyfriend" Li Xian, when he participated in the food variety show, the first dish he cooked was steamed Wuchang fish.

Hubei people eat fish and have mastered the secret of "eating it from beginning to end". Even the fish head, fish bones and fish tail are clearly arranged for you.

Fish head rice is about "eating the meat, drinking the soup and smelling the aroma", and often this dish alone can support a restaurant. The fat-headed fish from Qingjiang is the main ingredient. The fish head is braised in braised sauce. When it is almost eaten, the thick soup from the braised fish head is used to make rice.

Eating only fresh fish is not enough. Hubei people also pickle the fish. They choose the fresh and tender belly parts for pickling, add seasonings, marinate and air-dry, cut into small pieces and fry in an oil pan. Finally add the sauce. The texture is crispy on the outside and glutinous on the inside, and extremely chewy. This glutinous rice cake reflects the obsession of Hubei people to eat fish every day all year round.

Jingzhou fish cake is also a local delicacy. It is homophonic to "Yugao", which means "more than every year, rising step by step". It is an indispensable dish in Hubei banquets.

Kamabokos use herring and grass carp as raw materials. They mostly feed on small fish, shrimps and other creatures in the lake. During the flood season, they migrate hundreds of miles to hunt for food, which makes them the favorite to exercise. The deliciousness of the fish can be imagined.

The history of this dish can be traced back to the time of Emperor Yao. According to legend, it was created by the concubine Yu Ying. It was still one of the palace dishes until the Qing Dynasty. After eating it, Qianlong once blurted out: "If you eat fish but don't see the fish, you can enjoy lily cake."

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