Hubei cuisine

Hubei cuisine is the general name of hubei cuisine, which consists of three local flavors: Wuhan, Jingzhou and Huangzhou. Hubei cuisine is composed of three kinds of local dishes: Wuhan, Jingzhou and Huangzhou, focusing on steaming, stewing, frying, roasting and frying. Characterized by thick juice, thick, heavy mouth, pure taste, with simple folk characteristics. There are many varieties of Wuhan cuisine, paying attention to the temperature of knives, color matching and modeling, especially the simmering technology. Jingzhou cuisine is rare in cooking freshwater fish, and most distinctive in all kinds of steamed dishes, which are thin, pure and good at maintaining the original flavor. Huangzhou cuisine is good at cooking and frying, with wide oil consumption, proper fire power, thick juice, salty taste and rich rural flavor.

The catering services in three towns in Wuhan have a long history and enjoy a good reputation. Among Ye Tiaoyuan's "Hankou Zhuzhi Ci" in the Qing Dynasty, there are "sliced noodles with shredded beans, fish meal with Yuanzi rolling chicken soup, dumplings with Tang Yuan pig blood bear, and the streets are full of bang at night." Therefore, Wuhan is not only a prosperous restaurant, but also a snack with unique local characteristics. In recent years, the catering industry in Wuhan has developed greatly. Because it is located in the thoroughfare of nine provinces in central China, merchants from south to north gather, which not only prospers business, but also brings Wuhan sweet in the south and salty in the north, and spicy in the east and sour in the west. There are not only Hubei restaurants with local characteristics in Wuhan, but also restaurants in Sichuan, Shandong, Guangdong and Zhejiang provinces all over the three towns, which are colorful and known as the story of "not going to Seoul, tasting all the dishes in the world". Wuhan cuisine is a typical representative of Hubei cuisine. Based on the flavors of Hanyang, Wuchang, Huangpi, Tianmen, Hanchuan, Xiaogan and mian yang, it absorbs the strengths of various flavor schools inside and outside the province, and gradually forms its own unique style: strict selection of materials, meticulous production, emphasis on knife work and heat, and emphasis on color matching and modeling. He is good at cooking delicacies, fresh freshwater fish and simmering soup technology are unique. The main famous dishes are steamed wuchang fish, Tianmen Sanzheng, Braised Yi River clam, Braised Muqin fish, Tianmen slippery fish, Braised mandarin fish, Braised shark's fin in red, Shrimp and sea cucumber bowl fish, mandarin fish in tomato sauce, Huangpi Sanhe, mian yang Sanzheng, family photo, sliced hibiscus chicken, braised soft-shelled turtle, and fish with orange petals.

Hubei cuisine is composed of four major flavor schools: Wuhan, Jingsha, Huangzhou and Xiangyun.

Wuhan cuisine is strict in material selection, meticulous in production, paying attention to the temperature of the knife, paying attention to color matching and modeling. It is good at cooking delicacies, fresh freshwater fish and simmering soup. The taste is fresh, tender, soft, and the dishes are thick, bright and penetrating, and maintain nutrition, which is the essence of hubei cuisine.

representative dishes are: mian yang three steamed dishes (namely, pearl balls, steamed white balls, steamed pork with rice flour), shark's fin with crab roe, sea cucumber balls, steamed wuchang fish, and catfish.

Jingsha cuisine Jianghan Plain cuisine, led by Jingzhou, Shashi and Yichang, is authentic in hubei cuisine. It is famous for its fresh name of freshwater fish, and its fish cake making skills are well-known both at home and abroad. All kinds of steamed dishes are the most distinctive, thin, pure in taste and good at maintaining the original flavor.

The representative dishes are "Babao Sea Cucumber", "Winter Melon and Turtle Skirt Soup", "Jingsha Fish Cake", "Pidged Eel", "Bolongcai" and "Thousand Pieces of Meat".

Huangzhou cuisine, represented by Ezhou, Huangshi and Huangzhou, belongs to the local flavor of southeastern Hubei. It is characterized by wide oil consumption, strong fire power, good at braising in soy sauce, caring for oil and roasting, heavy taste and strong local flavor.

The representative dishes are: gold and silver egg dumplings, Ciba fish, Yuanbao meat, three fresh thousand rolls, tofu box, tiger skin hoof, etc.

Xiangyun cuisine, which is spread in Xiangyang and Yunyang, is a northern cuisine in hubei cuisine. It is characterized by taking pigs, cattle and mutton as the main raw materials, mixed with fresh freshwater fish, thoroughly tasted, soft and crisp, with little soup and aftertaste. The production methods are mostly red grilled, braised, raw fried and returned to the pot. The representative dishes are: "Wudang Monkey"

In addition, in Tujia and Miao areas in western Hubei, famous dishes such as "Millet Year Meat" have a unique flavor.