hubei cuisine, also known as Hubei cuisine and Chu cuisine, is a Hubei cuisine with local characteristics. Although it is not one of the eight major cuisines in China, it is based on aquatic products, mainly fish, thick and bright juice, fresh and spicy, and pays attention to its true colors, resulting in many classic Hubei famous dishes. So what are the famous dishes in Hubei? What is the representative dish of Hubei cuisine? MAIGOO I sorted out the top ten famous dishes in Hubei, including steamed wuchang fish, fried bacon with red cabbage moss, braised squid, pork ribs and lotus root soup, Zhongxiang Panlong dish, fish balls with original soup and other famous dishes in Hubei, as well as Hubei special dishes such as Dongpo pork in Huangzhou, soft-shelled turtle in Jingsha and crayfish braised in Qianjiang.

1. steamed wuchang fish

steamed wuchang fish is a traditional famous dish in Hubei Province, belonging to hubei cuisine. When making it, fresh Wuchang fish is usually used as the main material, accompanied by mushrooms and bamboo shoots, and seasoned with chicken broth. It tastes smooth and tender, and it is delicious. "Only drink Changsha water and eat Wuchang fish", a poem by Chairman Mao, has made Wuchang fish famous all over the country and become a signature dish in Hubei. There are many ways to make Wuchang fish, such as steaming, braising in oil, netting, slippery, boiling and roasting, among which steamed wuchang fish, braised Wuchang fish in red and roasted Wuchang fish in scallion are the most famous. Steamed wuchang fish, as the first batch of 21 dishes, was selected into the list of Chu Cuisine Standards, and was also named as "Top Ten Famous Cuisine in Hubei Province" by Hubei Provincial Government, while Wuchang Fish with Onion was named as "Top Ten Famous Cuisine in Chu" by Hubei Provincial Department of Commerce and "Top Ten Classic Cuisine in Hubei Province" by China Cuisine Association.

2. Sauté ed bacon with red cabbage moss

Sauté ed bacon with red cabbage moss is a classic dish in Hubei Province, which belongs to Hubei cuisine and is also called roasted bacon moss. The main raw materials are bacon, red cabbage moss, garlic sprouts, etc. Stir-fry until the aroma of pepper overflows, then add garlic sprouts and stir-fry until cooked. Red cabbage moss is a special product in Wuhan, which was once named as "Golden Temple Jade Cuisine". People in Wuhan love to eat cabbage moss. It is good to stir-fry cabbage moss and bacon with cabbage moss, and the fried bacon with red cabbage moss is the most famous, widely known and famous everywhere. The characteristics of this dish are: the fresh vegetable moss is reddish in purple, and the taste is crisp and sweet. Cut a few thin pieces of bacon and stir-fry the oil with a small fire. Against the crystal clear bacon, this dish is bright in color and delicious. Roasted bacon with red cabbage moss was rated as "Top Ten Famous Cuisine in Hubei Province" by Hubei Provincial Government, "Top Ten Famous Cuisine in Chu Province" by Hubei Provincial Department of Commerce and "Top Ten Classic Chinese Cuisine in Hubei Province" by China Cuisine Association.

3. Braised catfish

Braised catfish is a classic traditional dish in Wuhan, Hubei Province, which belongs to Hubei cuisine. It has strict material selection, exquisite slaughter, fine cooking, golden color, tender meat and pure soup. Catfish is tender, delicious and fat, which has always been regarded as a treasure in dishes. In Wuhan, almost everyone knows about the famous Hubei dish Braised Carp. The so-called "You don't know the taste of fish if you don't eat Carp" refers to Braised Carp. In 25, the provincial government first evaluated the top ten famous dishes of Hubei cuisine, among which the braised squid, steamed wuchang fish, and Hongshan Caitai fried with bacon were among them, and this dish was also rated as Wuhan intangible cultural heritage. Braised squid, as the first batch of 21 dishes, was selected into the list of "Chu Cuisine Standards" and was also selected as "Top Ten Famous Chu Cuisine" by Hubei Provincial Department of Commerce. Steamed squid with powder was rated as "the top ten classic dishes of Chinese food in Hubei" by China Cuisine Association, and it is also a classic dish in Hubei.

4. Pork ribs and lotus root soup

Pork ribs and lotus root soup is one of the necessary dishes for Hubei people to receive distinguished guests. It is a classic soup dish in Hubei, belonging to Hubei cuisine. It is made of lotus roots and meat bones produced locally in Hubei by slow fire until the meat is rotten and bones are removed. This dish not only has the sweetness of lotus root, but also the fragrance of ribs. The lotus root pieces taste powdery and glutinous, and the soup is fragrant and sweet. As the first batch of 21 dishes, ribs and lotus root soup was selected into the list of Chu Cuisine Standards, and was also selected as "Top Ten Famous Cuisine of Chu Cuisine" by Hubei Provincial Department of Commerce and "Top Ten Classic Cuisine of Chinese Cuisine in Hubei" by China Cuisine Association.

5. Three Steams in mian yang

Three Steams in mian yang is one of the traditional famous dishes of the Han nationality in mian yang, Hubei Province (now Xiantao City), belonging to Hubei cuisine. It is a series of dishes made of aquatic products, livestock and vegetables as the main raw materials, flour steaming as the main technique, steaming, buckle steaming and other steaming techniques, and there is even a folk saying, "Three Steams, nine buckles, ten bowls, and you won't be seated unless you get on the steamer." The so-called three steaming, including steaming livestock and poultry, steaming aquatic products and steaming vegetables, pays attention to the collocation of meat and vegetables and has balanced nutrition; Mashed rice flour is an indispensable ingredient of steamed rice, and the flavor of the rice is very delicious. This dish is tender and soft, original, light and soft. As the first batch of 21 dishes, "mian yang Three Steams" was selected into the list of Chu Cuisine Standards, and was also selected as "Top Ten Famous Cuisine of Chu Cuisine" by Hubei Provincial Department of Commerce, and even named as "Top Ten Classic Cuisine of Chinese Cuisine in Hubei" by China Cuisine Association.

6. Dongpo pork in Huangzhou

Dongpo pork is a well-known traditional classic dish in China. This dish is included in Sichuan cuisine, Hubei cuisine and Zhejiang cuisine, and there are also different practices in different places. It is said that Dongpo pork in Huangzhou was created by Su Shi, a writer of the Northern Song Dynasty, when he lived in Huangzhou. It is characterized by the blending of soup and meat, crisp and rotten meat like tofu, and it tastes fat but not fat. In order to commemorate this great poet, later generations named it "Dongpo Meat", and added two ingredients, winter bamboo shoots and spinach, meaning "Dongpo", which is a famous specialty dish in Hubei. Dongpo pork in Huangzhou has been loved by people since ancient times because of its delicious and mellow taste, so it has become a famous dish in banquets in eastern Hubei. Huangzhou Dongpo Meat was selected as "Top Ten Famous Cuisine of Chu Cuisine" by Hubei Provincial Department of Commerce and "Top Ten Classic Cuisine of Chinese Cuisine in Hubei" by China Cuisine Association.

7. Soft-shelled turtle in Jingsha

Soft-shelled turtle in Jingsha is a traditional dish in Jingzhou, Hubei Province. It is made from wild turtles taken from Dongting Lake and carefully cooked. It has a very famous reputation in other places and is one of the special dishes in Hubei. Jingzhou turtle has a long history. At the end of the Warring States Period, the banquet list listed in "Songs of the South" listed many fresh water dishes, among which Jingsha turtle had the most flavor. Jingzhou soft-shelled turtle is salty, fresh and mellow, smooth and refreshing. Wild soft-shelled turtle meat contains many special longevity factors and active immune substances, which can enhance human immunity and is called a nourishing and nutritious product that can greatly replenish vitality. Jingzhou soft-shelled turtle is mainly braised in brown sauce. When it is eaten, it is put into a hot pot, and thousands of pieces of ingredients are added. It is delicious while eating. Jingsha soft-shelled turtle was selected as "Top Ten Famous Cuisine of Chu" by Hubei Provincial Department of Commerce and "Top Ten Classic Cuisine of Chinese Cuisine in Hubei" by China Cuisine Association.

8. Braised prawns in Qianjiang

Braised prawns in Qianjiang, Hubei Province is a traditional famous dish, which belongs to hubei cuisine. It is made of shrimp, onion, ginger and other main ingredients. Because the shrimp meat is fresh and tender, combined with the unique stewing method and secret package, the dish is attractive in color and delicious in taste, attracting a large number of diners from all over the country to taste and becoming a classic dish in Hubei. Qianjiang braised prawns are made of Qianjiang lobster as raw material and made by Qianjiang's unique "braised in oil" cooking method. The prawns made in this way are bright and attractive in color, spicy and delicious in taste. Qianjiang braised prawns were selected as "Top Ten Famous Cuisine of Chu" by Hubei Provincial Department of Commerce and "Top Ten Classic Cuisine of Chinese Cuisine in Hubei" by China Cuisine Association. MAIgoo Cuisine I recommend other "Top Ten Famous Chucai Cuisine" in Hubei: coral mandarin fish, fish cake in casserole, fish in braised sauce, lotus root ribs soup, etc.

9. Zhongxiang Panlong Cuisine

Zhongxiang Panlong Cuisine, also known as Panlong Cuisine, is a unique dish of Zhongxiang, which has been listed in the China Menu and is known as one of the "Three Musts of Zhongxiang". It is a traditional famous dish in Zhongxiang City, Hubei Province. Panlong dish was born in the reign of Emperor Wu of the Ming Dynasty, named after Jiajing's accession to the throne. It has a history of more than 5 years. Its main raw materials are eggs, pork, fish, onions, ginger, etc. The dishes are characterized by bright color, fat but not greasy, smooth meat and long fragrance. Panlong dish is also a famous banquet dish in Hubei Province, and it is a traditional dish that people in Zhongxiang area can't live without on holidays, weddings and funerals. Every big banquet must have a "dragon mat", and its eating method is constantly innovating in the inheritance: it can be steamed, fried, fried and distilled, and can be used as hot pot, noodles and soup. Panlong cuisine was rated as "Top Ten Classic Chinese Cuisine in Hubei" by China Cuisine Association, and its production skills were listed in the "Intangible Cultural Heritage List of Hubei Province". Panlong is suitable for eating all year round, but autumn and winter are the best.

1. Fish balls in stock soup

Fish balls in stock soup are a classic traditional dish in Hubei Province. You can eat two fish, and the fish body is made into fish balls. The soup cooked with fish heads is original and delicious. According to legend, the making of the fish sauce originated in the State of Chu in the Spring and Autumn Period. The king of Chu had a beautiful concubine, who was fond of fishy smell, but was not good at smoothing her thorns. Every time she had a full fish feast, the fishbone would be swallowed, which was very painful. The imperial kitchen chopped the fish into pieces, mixed in some eggs, added some bean flour, and poured some white wine to remove fishy smell, and then made a cake. After several generations of chefs' improvement, the rectangular fish cake was changed into a round fish pot, which not only ensured the fresh and crisp taste of the dish, but also made the dish look smooth and round and full of joy. The original soup with fish balls was rated as "Top Ten Classic Chinese Cuisine in Hubei" by China Cuisine Association.

11. Huangpi Sanhe

Huangpi Sanhe, or "Huangpi Sanhe", is a traditional dish of the Han nationality in huangpi district, Wuhan, Hubei Province. It belongs to Hubei cuisine, and has a history of hundreds of years. There is a saying among Huangpi people that "three delicacies are not good, and three delicacies are not bad", which is a traditional dish in Wuhan, Hubei Province. Different from the three delicacies in the north, the three delicacies in Huangpi are fish balls, meatballs and meat cakes. When the three dishes are cooked together, the fish has a meaty taste, and the meat has a fishy flavor, which is delicious in color, smell and taste. Three dishes and a bowl, two whites and one gold, with day lilies and fungus embellished, how can a fresh word be obtained! Huangpi Sanxian is also a famous banquet dish. You can definitely see this dish at the banquet of Huangpi people on holidays. It is the finale dish with auspicious and festive meanings. In the 195s and 196s, Huangpi Sanxian gradually spread to Wuhan city and gradually became the representative dish of Wuhan's annual flavor.

12. Braised tiled fish

Braised tiled fish, also known as braised xylophone fish, is called "braised tiled fish" because it looks like a roof tile. It is a traditional dish in Hubei Province, belonging to Hubei cuisine and one of the classic dishes in Tianmen, Hubei Province. This dish is made of herring as the main material. The sauce of fish pieces is bright, soft and tender, mellow and smooth, salty and delicious, slightly sweet and sour. According to legend, Tan Youxia, one of the founders of Jingling School, loves the sound of silk and bamboo, especially the Lingnan wood chip piano. One day, I suddenly found that the herring segment with the head and tail removed resembled a wood chip piano, so I ordered someone to make patterns along the ribs and braise it with wine. Seeing delicious food, such as smelling the elegant rhyme of xylophone, is refreshing. This dish was later spread to the people and became a special dish in Hubei.

13. mian yang pearl meatballs

Pearl meatballs, also known as coir balls, are a famous specialty dish in mian yang (now Xiantao City), Hubei Province. Together with "steamed meat" and "steamed white balls", they are also called "three steamed dishes in mian yang", ranking first among the three steamed dishes in mian yang, and are one of the classic traditional dishes in Hubei Province. Pearl meatballs have the characteristics of unique flavor, delicate fragrance, fresh fragrance and delicious taste, and can be eaten directly or with dipping sauce. It is simple to make, which is to wash glutinous rice and soak it in warm water, then take it out and filter it dry; Then stir the minced meat, minced fish, diced water chestnut and minced mushrooms with egg white, squeeze them into meatballs, roll a layer of rice in glutinous rice, gently press the surface with your hands, and press a part of glutinous rice into the meat stuffing; Before steaming, spread a layer of vegetable leaves, which is not easy to stick to the plate, and steam it. MaiGoo cuisine I recommend other famous dishes in Hubei: Longfengpei, Yuanbao meat, striped eel, braised wild duck, steamed pork with Huangpi sugar, shark's fin with crab roe, three fresh bean skin, Yamato chicken and so on.

14. Tianmen Jiuzheng

Tianmen Steamed Cuisine is a traditional dish of Han nationality in Tianmen Mountain, Hubei Province, which belongs to Hubei cuisine and is a classic banquet dish in Hubei. As a signature dish of Tianmen hospitality, Tianmen steamed cuisine has been among the representative varieties of Hubei cuisine with its rich historical and cultural accumulation, unique flavor and exquisite skills. Tianmen steamed cuisine has gradually formed techniques including "Tianmen Three Steaming", "Vegetarian Three Steaming", "Meat Three Steaming", Mixed Steaming of Vegetables and Vegetables and "Eight Steaming". Among them, Tianmen Nine Steams are powder steaming, steaming, cannon steaming, buckle steaming, package steaming, brewing steaming, pattern steaming, sealing steaming and dry steaming. The raw materials of Tianmen Jiu Steamed Banquet mainly adopt the high-quality ingredients of Tianmen local area, especially the steamed Yi He Wei, which is a famous dish in Hubei Province with historical allusions, tender and delicious, and is famous far and wide. Tianmen Jiuzheng was rated as "Top Ten Famous Banquets of Chinese Cuisine in Hubei" by China Cuisine Association. MaiGoo recommended other famous banquets in Hubei: Wudang Taiji Banquet, Original Health Banquet, Yangtze River Pian Fish Banquet, Wuchang Quanyu Banquet, Wei Chu Youcai Banquet, etc.