overview of the basic situation Hubei province, referred to as "Hubei" for short, is located in the middle reaches of the Yangtze River, north of Dongting Lake, and is the middle zone connecting the eastern coastal areas with the vast inland areas in the west. The dietary customs in Hubei province are the result of the comprehensive effects of natural conditions, ethnic migration and ethnic composition, historical inheritance and the blending of food and customs. People of all ethnic groups in Hubei have created splendid cultures in the long river of history, including food culture. Hubei cuisine, referred to as Hubei cuisine for short, has a history of more than 2, years according to the recorded time. As early as more than 2 years ago, Hubei cuisine with the flavor of Chu township had taken shape in the vast and rich Jianghan Plain. Hubei cuisine developed obviously in Tang and Song Dynasties. By the Ming and Qing Dynasties, Hubei cuisine had matured. There are many characteristic snacks in Hubei, and the formation and development of these characteristic snacks also have their historical development reasons. As early as the Warring States Period, there were twists, dumplings, honey cakes, fried cakes, etc. in a banquet list of Chu Palace in "Songs of Chu Evocation", which was the earliest record of snacks in Hubei. In addition, the formation of some flavor snacks is accompanied by historical stories. For example, Yunyang's "Blast Furnace Cake", according to legend, Prince Chu supervised the fief and enjoyed eating this cake, and it was declared as imperial food, so it became a local flavor snack. The "Jiuhuang Cake" originated in the Eastern Jin Dynasty. It is said that Huan Wen, the secretariat of Jingzhou in the Eastern Jin Dynasty, and Li Bai, a great poet in the Tang Dynasty, once climbed the mountain and roamed Longshan, and both tasted this cake. Yunmeng Fish Noodles originated in the light years of the Qing Dynasty. According to Yunmeng County Records, there was a Xuchuan publishing house in Yunmeng County at that time, and its business was booming. It set up an inn to entertain merchants from other places. The chef of the inn is surnamed Huang. One day, when mixing noodles, he accidentally spilled the fish paste for the fish balls, so he conveniently mixed the fish paste into the noodles and rolled them into noodles. Merchants praised it after eating it. Since then, he has done the same thing and entertained merchants. One day, when he could not eat enough noodles, he dried them and stored them. Who knows that dry noodles taste better after being cooked, which gives birth to Yunmeng Fish Noodles. After thousands of years' history, these snacks have become the unique local snacks in Hubei Province today. The historical reasons for the formation of Hubei food customs are also manifested in the inheritance of food customs such as age, belief and etiquette. Many current food customs, such as eating zongzi on the Dragon Boat Festival, originated in Hubei. There are several different legends about eating zongzi in Hubei: in Zigui, Qu Yuan's hometown, it is said that Chu people who loved Qu Yuan were very sad and rushed to the river from all directions, and some even rowed fishing boats to salvage the poet's body. In order to mourn Qu Yuan, people used bamboo tubes to store rice and throw it into the river. During the Jianwu period of the Han Dynasty, a man named Qu Hui suddenly met a man who called himself Dr. San Lv. This man said to him: The bamboo tube rice you sacrificed to me every year is very good, but it's a pity that the dragon stole it. Please plug the mouth of the tube with neem leaves and tie it with five-color silk thread in the future, so that the dragon will not dare to steal it again. After the news spread, people in Qu Yuan's hometown sacrificed and hanged him on the fifth day of May every year as Qu Yuan said. Later, people stopped throwing zongzi into the river and changed it into food, which gradually became a food custom and became popular throughout the country. In Xiangyang area, it is said that Qu Yuan told his wife in a dream, and wrapped zongzi with colored silk to avoid being swallowed by dragons. Although there are different legends, they all show that there was a custom of offering zongzi to Qu Yuan on the fifth day of May in the Warring States Period. Later, it developed into the festival and custom of eating zongzi on the Dragon Boat Festival. There are more than 4 ethnic minorities in * * * in Hubei Province, with a large number of ethnic minorities including Tujia, Miao, Hui, Dong, Manchu, Mongolian, etc. Except Tujia, which is an indigenous ethnic minority in Hubei, the rest of the ethnic minorities have moved from other places. Some of these ethnic minorities have created their own diets and formed their own food customs, and some have brought their own diets and food customs into Hubei Province, making Hubei's food customs more colorful. Geographically speaking, Wuhan is known as "the thoroughfare of Kyushu". Since ancient times, it has been connected to three states in the south, Kyoto in the north, Longban in the upper part, and rivers and lakes in the lower part, with convenient transportation, which provided favorable conditions for economic exchanges inside and outside the province. Coupled with the political influence, the food customs and special flavors of other regions and provinces spread to Hubei earlier. Some of them have been carefully reformed by the people of this province and have the local characteristics of Hubei. The border areas of Hubei are obviously influenced by neighboring provinces. For example, Tujia and Miao Autonomous Prefecture in western Hubei and western Yichang are greatly influenced by Sichuan. The general characteristics of Hubei's dietary customs are as follows: 1. Rice and fish are the mainstay; Second, like omnivores; Third, the flavor is rich; Fourth, the taste is mainly sour, sweet, bitter and spicy. Hubei has a vast territory. According to the differences of food customs in different regions, Hubei Province is divided into four food customs areas, namely, eastern Hubei, southwestern Hubei, northwestern Hubei and Hui nationality. The dietary seasoning in eastern Hubei is mainly spicy, spicy, sour and sweet, focusing on fresh taste. There are rich and varied snacks in eastern Hubei. Regan Noodles in Wuhan is the breakfast for local residents. In addition, small Taoyuan stewed noodles, four-season delicious soup buns, Tan Yanji dumplings, yipin fragrant big buns, all-material small glutinous rice balls, osmanthus red bean soup, and heavy oil steamed dumplings are all indispensable flavor snacks for Wuhan people. Dongpo cake in Ezhou and Huangzhou Shaomai, and scattered stewed eight-treasure rice, breakfast noodles and Jiuhuang cake in Jingzhou are also traditional snacks. Others, such as Yunmeng Fish Noodles, Xiaogan Rice Wine, mian yang Cotton Cake, Hong 'an Weng Zi Ba, Zhongxiang Fengle Zhai Bao, bean skin, noodle nest, Fermi Ba, Huanxi Tuan and bean curd, are quite distinctive. As traditional drinks, tea and wine are indispensable in people's daily life. Food Customs in Southwest Hubei The food customs area in Southwest Hubei mainly refers to the southwest of Hubei province with Qingjiang River basin as the main body, including Tujia and Miao Autonomous Prefecture in western Hubei and the vast areas in the west of Yichang area. Here the mountains are high and the valleys are deep, and the climate has plateau characteristics. Southwest Hubei mainly takes corn and potatoes as staple food, supplemented by rice and wheat. Lazy tofu is the main non-staple food in southwest Hubei. Lazy tofu, also known as "joint dregs", is cooked with soybeans and vegetables. With the improvement of people's living standards, in some areas, soybean milk is mixed with pig offal, vermicelli and shredded radish to make "lazy tofu", which is delicious and nutritious when mixed with corn and rice. Bacon is also a non-staple food that people often eat in western Hubei. People in southwest Hubei like sour and spicy, and their tastes and hobbies are similar to those in Sichuan. Every household here has one or several sauerkraut jars, all of which are dried with dried peppers, and almost all meals are inseparable from sauerkraut and peppers all year round. There is a saying here that "Chili is salt". People in southwest Hubei love tea and wine, and residents here have the habit of making strong tea whether they are busy in cold or hot weather. The wine you drink every day is mainly self-brewed. Food Customs in Northwest Hubei The food customs area in Northwest Hubei mainly covers Sanbeigang area with Xiangyang as the center, including Suizhou, Jingmen, Shennongjia and Yunyang. Its topography is mainly mountainous and hilly, but also some plains and basins. In terms of food customs, the eastern part is greatly influenced by eastern Hubei, the western and southwestern parts are greatly influenced by Sichuan, and the northern part is infiltrated by the food culture of Henan and Shaanxi, but it also has its own characteristics in the food customs area of northwest Hubei. In terms of daily diet customs, due to the influence of natural conditions, wheat and corn are the staple foods in most areas in northwest Hubei, and rice is the staple food in some plain valleys, supplemented by corn, wheat and sorghum. There are many kinds of non-staple food, such as vegetables, poultry and livestock, fish and aquatic products, and wild animals in the mountains. Due to the richness and uniqueness of the products, it has also formed its own flavor and characteristics in non-staple food. Xiangfan cuisine focuses on steaming, frying and frying, which has a certain relationship with Hubei cuisine, so some people classify Xiangfan cuisine as Hubei cuisine. Its traditional flavor dishes include noodles, gluten, minced melon and fried fish. Yunyang's net oil sands and Jingmen's asparagus are also traditional dishes. The kohlrabi in Xiangfan is one of the excellent side dishes for breakfast. There are many special snacks in the catering custom areas in northwest Hubei, which are an important part of people's daily diet structure. The main flavor snacks are Xiangfan paste spicy soup, "sand thin knife", Gucheng hollow kui noodles, Jingmen Taishi cake, Yunyang blast furnace cake, Suizhou beef noodles and so on. Xiangfan Hula Soup, originally a Hui flavor diet, has become a delicious food enjoyed by people of all ethnic groups in Xiangfan. Here, we often drink several kinds of wine, such as corn soju and glutinous rice wine, which are often drunk in people's daily life. They drink in winter to keep out the cold and in summer to cool off the heat, which has a strong local flavor. Glutinous rice wine is between white wine and beer. It is brewed with pure glutinous rice, the original liquid is pale yellow, and the finished product is milky white and slightly sticky. Like beer, it pays attention to freshness, and it will be drunk in a short time after brewing, otherwise it will go bad, so it is also called "timely yellow wine". Hui Nationality's Dietary Customs Hui Nationality is one of the most populous ethnic minorities in Hubei Province. They migrated with the war, garrison or business, official tour, garrison and reclamation during the Yuan and Ming Dynasties, and have a history of more than 7 years. Scattered in all counties and cities in the province, but it is most concentrated in Jingsha, Wuhan, Liangyang and Xiangfan. Hui people in Hubei Province are deeply influenced by the local Han people in their food customs, which covers all aspects of daily life, age, beliefs and etiquette, but still has its own characteristics. In terms of daily food customs, the Hui people mainly live in Jianghan Plain and some mountainous towns, so they take rice as the staple food, supplemented by wheat, and like to eat pasta. There are also many kinds of non-staple food, such as poultry, livestock and fish (except taboo) and vegetables in four seasons. Hui people in Hubei have their own unique ethnic dishes. For example, Miancheng Hui people's "Three Rounds" and "Four Buckles" and spiced barbecue with beef as raw material. The so-called "three circles" refer to beef patties, small Beijing circles and fish circles; "Four deductions" refers to the deduction of chicken, beef, crispy fish and duck. The beef patties and crispy fish in "Three Rounds" and "Four Buttons" are original. Hui people also like to eat vegetarian food, and some towns have vegetarian restaurants, especially Wuhan. As a daily diet, Hui snacks also have their own characteristics, such as Xiangfan Haiji Hula Soup, Wuhan Hapangzi Pot Sticker, Xu Hongchun's bean skin, Huang Qingji's shredded beans, chopped green onion cakes with golden cakes, and dumplings with blond hair. These ethnic snacks are not only the daily food of Hui compatriots, but also attract Han people and people of other ethnic groups. At present, Hui people living in Hubei Province still celebrate traditional festivals such as Eid al-Fitr and Eid al-Adha in some areas. Other festivals have been roughly the same as those of the Han nationality. In festivals, the Hui people like to eat some plain oil cakes in addition to cooking delicacies. The main plain oil cakes are Jingguo, Huagen, Sesame Chips, Inch Gold, Crisp Sugar, Peach Crisp, Moon Cake, Sesame Cake, Sketch Cake, Egg Candy, Cloud Cake, etc. Some Hui people's pastries are often used as food for Hui people's festivals, such as crispy dumplings in Miancheng. Hui people in some places in Hubei have the custom of having an "early banquet" on holidays (called "three tea" by the Han people), that is, the first tea is cakes and sweets, the second tea is dumplings or snacks such as minced beans, eggs and vodka, and the first three tea is the main banquet in the morning. Its dishes are ten dishes filled with spiced barbecue and red wax. The "breakfast banquet" of the Hui nationality is not only a holiday custom, but also a must-have banquet for hospitality. Generally speaking, before a baby's birthday party, a wedding party and a funeral meal, the Hui people always ask the imam to chant Buddhist scripture to eliminate disasters and show their piety to God. The biggest feature of Hui people's dietary customs is that dietary taboos run through all dietary activities. Edible Customs in Eastern Hubei The Edible Customs Area in Eastern Hubei refers to the vast areas in eastern Hubei and southeastern Hubei with Jianghan Plain as the main body and Wuhan as the center, including Xiaogan, Xianning, Huanggang and Jingzhou. The climate in this area is suitable for the growth of crops and the transportation is convenient. It is a typical representative area of Hubei's food customs. In eastern Hubei, rice and wheat are the staple foods, with three meals a day. Breakfast is mainly porridge. In Dabie Mountain area and some areas with low mountains and hills, tea should be made in the morning before breakfast. Some towns have the habit of having refreshments and snacks in the morning, and most of lunch and dinner are rice dry rice. There are many kinds of non-staple foods in eastern Hubei, and vegetables are evergreen all the year round. Generally, preserved eggs, salted eggs, pickled mustard tuber, pickles, pickles and spicy radish strips are the non-staple foods. Dry rice changes with the seasons, mainly taking all kinds of vegetables as non-staple food. For example, there are wormwood, white-headed leek, black-and-white vegetables, cauliflower and garlic seedlings in spring, beans and pumpkins in summer, eggplant, bitter gourd and lotus root in autumn, lotus root, radish, black-and-white vegetables and flame-heart vegetables in winter. There is also a popular saying among the people, "Spring leek and summer melon, winter eggplant and lotus root, green fermented grains of red pepper, green celery and purple moss, four seasons rotate". As a delicacy, there are all kinds of fish, meat, eggs and poultry. Fish is the most prominent among all kinds of delicacies in the food customs area of eastern Hubei. There are dozens of fish such as yellow croaker, sturgeon, octopus, abalone, giant salamander, giant salamander, bream and so on, and the practice focuses on steaming, stewing, frying, frying and burning. In eastern Hubei, there are dozens of delicacies with fish as raw materials, mainly whole fish, fish cakes and fish balls. Many city banquets and farmers' rural banquets are all fish. Fish is indispensable for other banquets, and there is a saying that "no fish is a feast". Wuchang fish, also known as "Megalobrama amblycephala", is a kind of Megalobrama amblycephala, which is native to liangzi lake, Ezhou. It is tender in meat and rich in fat, and can be cooked in many ways, such as steamed wuchang fish, Wuchang fish with flowers, Wuchang fish with plum blossoms and Wuchang fish with bayberry, among which steamed wuchang fish is the best. Fish cake is also a traditional beauty in eastern Hubei. It is always delicious to eat fish but not fish. Fish has a meaty taste, and the meat is fragrant, fragrant and tender, and it is soluble in the mouth and has a unique flavor. Traditional dishes in eastern Hubei have three different local flavors. Wuhan Cuisine: Pay attention to the temperature of knife work, pay attention to color matching and modeling, especially the unique technology of stewing soup. Besides steamed wuchang fish, the representative dishes include Laodaxing Fish and Huangpi Sanhe. Jingzhou Cuisine: It is good at cooking all kinds of freshwater fish and features all kinds of steamed vegetables. The representative dishes are fish cake balls, mian yang Sanzheng, Gongan Sanxian Toucai, Zhongxiang Panlong Cuisine, Jiangling Sanbao, white gourd and turtle skirt soup, etc. Ezhou cuisine is good at roasting and frying, with wide oil consumption, thick juice and heavy mouth, and has a rural flavor. Wuhan cuisine has absorbed the advantages of some local dishes in Hubei and other places. It is good at changing and reforming, with many varieties of colors, paying attention to the skill of knife and heat, and paying attention to the sour color modeling, especially the simmering soup technology. Jingsha cuisine is rare for cooking freshwater fish, and it is most distinctive for all kinds of steamed vegetables (such as "mian yang Sanzheng"), which are thin and pure in taste, and about maintaining the original flavor. Huangzhou cuisine is good at cooking and frying, with slightly wider oil, proper fire power, thick juice, salty taste and rich rural flavor. There are many kinds of snacks and snacks in Hubei with special flavor. Hubei's famous flavor dishes are: steamed wuchang fish, chicken breast with fish maw, Zhongxiang Panlong, braised chicken in crock, fried bacon in Chinese flowering crabapple, peach blossom fish in chicken paste, Xiakou Mingzhu soup, fish maw, Regan Noodles, three fresh bean skin, Dongpo cake, noodle nest and so on. Peach Blossom Fish with Chicken Mud In Yichang City near the Three Gorges of the Yangtze River, there is a traditional and precious soup dish called "Peach Blossom Fish with Chicken Mud". It is made of peach blossom color, chicken breast, fish and so on. Whenever it comes to the table, it is like opening a fresh and gorgeous peach blossom, which is particularly pleasing. Moreover, this soup is delicious, tender and soft, and rich in nutrition, which is a rare quality in soup. Peach blossom color is the essence of this soup, but peach blossom fish is not a fish, it is a kind of transparent body of algae. Peach Blossom Fish was born in Yiling Xiakou and Xiangxi River, and it lives and dies with peach blossoms. When peach blossoms are in full bloom, it also appears in the rippling blue waves. I saw that it resembles petals of peach blossoms, some of which are white and flawless, some of which are faded in red makeup, and some of which are milky yellow. It rises and falls with the clear water waves, and it complements the peach blossoms on both sides of Xiangxi River like Danxia, making it difficult to tell the truth from the false. After the peach blossom dies, the peach blossom fish disappears and returns to the mysterious nature. Who knows this gorgeous peach blossom fish and a touching story? During the Western Han Dynasty, a famous beauty, Wang Zhaojun, appeared by the Xiangxi River, and was elected to the palace in the Han and Yuan Dynasties. Later, the Han Dynasty reconciled with the Xiongnu, and Uhaanyehe, the Xiongnu, asked the Emperor of the Han Dynasty to kiss him. Wang Zhaojun, a well-meaning strange girl, volunteered to leave the fortress. Before he left, Zhao Jun returned to his hometown to visit his relatives and bid farewell to his hometown. Zhaojunyao