Hubei cuisine is Wuhan, Jingzhou and Huangzhou composed of three kinds of local dishes. Its approach to steam, simmer, fry, roast, fry the main, most Zhinong, thicken thick, Kou Zhong, pure flavor, with simple folk characteristics.Compared to

Cantonese and Hubei dishes taste a little too much weight, compared with its neighbors Hunan, and the latter not spicy, not to Sichuan's Ma. A little salty, a little spicy ... ... everything just rightOverall, the emphasis on spicy dishes

Hubei, Sichuan and Hunan were similar, but not so spicy Sichuan and Hunan, it is generally tourists can still afford. Wuhan premature dry noodles (eating breakfast) and snacks of choice, dry noodles is different from the cold noodles, but also different dishes

From the noodle soup, noodles cooked in advance, mix oil Airing eat again when placed in boiling water on hot, add spices, finished surface Road, chewiness, yellow and oily, delicious fragrance, seductive appetite. Thank you for adopting