Hubei flavor to aquatic-based, fish-based, juice thick gravy bright, fresh and spicy, focusing on the color, rich dishes, feasts, specializing in steaming, simmering, deep-frying, burning, stir-fry and other cooking methods, with a roll, rotten, fresh, mellow, fragrant, tender, foot seven beauty. Steamed Wuchang fish, Shinyang three steam, Yingshan slippery meat, braised wild duck, spare ribs and lotus root soup, fried preserved meat with beetroot, Huangpi three fresh meat, Huangpi steamed meat with sugar, dragon and phoenix match, three fresh bean skins, and Dongpo cake, etc., are the representatives of E cuisine.

In August 2018, the General Office of the Hubei Provincial Government issued the "Opinions on Promoting the Innovative Development of Chu Cuisine", the document clearly puts forward the unified specification of Hubei cuisine abbreviation as Chu Cuisine. Chu cuisine, formerly known as E cuisine, also known as Hubei cuisine. Anciently known as Jing Cuisine, originated in the Jianghan Plain, which from Qu Yuan in the "Chu Rhetoric" in the invocation of the soul of the chapter, the record of the Chu Palace Banquet, there are more than 20 Chu famous food: the earliest documented menu for the court feasts as well as Suizhou Zenghouyi Tomb was unearthed more than a hundred pieces of food utensils during the Spring and Autumn Period and the Warring States Period, it can be seen that the origin of E Cuisine in the Spring and Autumn and the Warring States Period (when called the Chu Cuisine), the gradual development by the Han, Wei, Tang, and Song Dynasties, maturity of Ming and Qing Dynasty, the E Cuisine is among the top ten Chinese cuisine in 1983. In 1983, it ranked among the top ten cuisines in China.