Hubei is known as the "Province of Thousand Lakes" and is a famous "Land of Fish and Rice". Chu cuisine took shape in the Yangtze River Basin as early as the Spring and Autumn Period and the Warring States Period.

Hubei cuisine consists of four major flavor schools: Jingnan, Xiangyun, Ezhou, and Hanmian. Traditional Hubei cuisine is "based on aquatic products, with fish dishes as the mainstay." The cooking methods are roasting, steaming, stewing, and simmering. It is especially good at

Cook Tamsui River fresh food, steam vegetables, simmer soups and make various Chinese snacks. The taste is juicy, hot and melts in your mouth. It can best preserve the original taste and pay attention to freshness, tenderness, softness, smoothness and refreshing. The workmanship is exquisite and

Strange, delicate and skillful, it is very characteristic of southern cuisine.

Recommended dishes Features of Mianyang Three Steamed Restaurants: In Jingzhou, there has been a saying since ancient times that "no vegetables are not steamed, and no guests are invited if they are not served well".

Mianyang Sanzi is one of the representatives of Hubei steamed rice dishes. It is tender, fragrant and glutinous.

Characteristics of steamed Wuchang fish: There are many ways to eat Wuchang fish, and Hubei's famous steamed dish Steamed Wuchang fish is one of the representatives. It has a salty and umami taste, and the fish meat is tender and smooth, with original flavor.

Features of Hubei Simmered Chicken Soup: Hubei Simmered Chicken Soup originated from Jingchu people and has a unique Chu hometown charm. The soup is fresh and mellow, crystal clear and sweet in taste.

Features of Braised Honghu Duck: Hubei has a long history of using wild ducks to prepare dishes. Braised Honghu Duck is one of the famous game dishes in the country. It is red in color, salty and sweet, rich in fragrance and rich in nutrients.

Hometown people say that hometown food seems to be the first thing everyone thinks of when mentioning Hubei food is "Wuchang fish". The Wuchang fish has become so popular probably thanks to Chairman Mao's classic saying "Only drink the water of the Yangtze River and eat Wuchang fish."

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But speaking from a traditional perspective, there is nothing to be said for how Hubei people cook Wuchang fish. Not only is the technique meticulous, the taste is even more delicate and smooth, and the unique earthy smell of river fish is handled just right, making you love it even if you don’t want it.

In addition, Hubei's hot dry noodles, three fresh tofu skins, various glutinous rice desserts and other snacks are also very unique, and girls should all like them.

Representative local dishes in Hubei include: steamed Wuchang fish, mandarin fish in nets, fish cake balls, stewed fish, Huangzhou tofu, poached meatballs, steamed pork with rice flour, steamed pearl meatballs, steamed white meat, roasted Sanhe, three fresh crispy pork, and braised eight

Baobao, braised soft-shell turtle, braised wild duck, mother-child meeting, etc.

[Steamed Wuchang Fish] "Steamed Wuchang Fish" is steamed from Liangzi Lake in Echeng County and steamed with a variety of seasonings. The fish meat is plump and delicate, and the soup is fresh and fragrant.

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Chairman Mao tasted this dish many times in Wuhan and wrote the famous poem "I only drink Changsha water and eat Wuchang fish". This made "Steamed Wuchang Fish" famous both at home and abroad, becoming a major famous dish in Wuhan.

The preparation method is: clean the fish, cut it with orchid grass knife on both sides, scald it with boiling water and put it into the fish pond. Place mushroom slices, cooked ham slices, winter bamboo shoot slices alternately, and sprinkle with diced pig fat, green beans and green onions.

Combine knots, ginger slices, refined salt, Shaoxing wine and clear soup. Steam for about 10 minutes. Take out the green onion and ginger. Decant the fish soup in a spoon and bring to a boil. Remove the floating foam. Add MSG, chicken oil and pepper. Pour in

Just on the fish.

[Braised [fish back] fish] "Braised [fish back] fish" is a traditional Huli flavor dish, well-known both inside and outside the province.

Choose the roundfish produced from Shishou of the Yangtze River to Jinkou Town in Wuchang, clean it, chop it into cubes, put it into an oil spoon, add Shaoxing wine, green onion slices and ginger slices, fry and stir-fry, add water and cook until it is nine times cooked, add

Soy sauce, refined salt, MSG, then simmer over low heat until the soup is thick, then thicken with starch.

It is characterized by golden color, tender fish meat and delicious taste.

[Steamed Pearl Meatballs] This dish uses minced pork fat and lean meat, [fish-like] minced fish meat and diced water chestnuts. Add refined salt, pepper, chopped green onion, minced ginger, Shaoxing wine and make a filling. Squeeze into small balls, roll them, soak and drain

The glutinous rice is steamed in the upper drawer.

The color is pure white, the rice grains are as crystal clear as pearls, and the meatballs are soft, glutinous, fragrant and refreshing.

[Shau Sanhe] "Shao Sanhe" is a traditional famous dish in Huangpi County, Hubei Province. It has been popular among the people for nearly a hundred years.

This dish is braised with refined fish balls, meat cakes, meat balls, magnolia flakes, black fungus, soy sauce, monosodium glutamate, lard and other seasonings.

There are three kinds of dishes in one dish, with bright colors, different tastes, soft and tender texture.

Fish balls are made of [fish-like] fish meat, added with minced onion and ginger, MSG, refined salt, egg white, starch, and boiled in water; meatloaf is made from diced pork with minced fish paste, salt water, minced onion and ginger, refined salt, sugar, MSG, starch and

Evenly, spread on tofu skin and steamed; meatballs are diced pork plus minced fish, diced water chestnuts, minced onion and ginger, pepper, refined salt, MSG, mixed well, and fried in sesame seeds.

[Wangyou Babao Chicken Legs] This dish is a famous traditional dish in Shashi, Hubei. It has a long history and is well-known in Jingsha.

Stir-fry diced chicken breast, diced pork, diced mushrooms, diced squid, diced winter bamboo shoots, and diced sausages with shrimps, dried shrimps, refined salt, soy sauce, MSG, minced onion and ginger, then add eggs, starch and paste.

Shape, wrap the chicken thigh bones with lard net, fry with sesame seeds.

It is characterized by its light color, buttery texture, shape like chicken drumstick, crispy on the outside, soft and tender on the inside, fresh and refreshing.

[Braised wild duck] This dish is one of the traditional famous dishes in Honghu area of ??Hubei.

The cooking method is exquisite and pays attention to fire skills. The meat is plump, tender, crispy, sweet and refreshing.