E cuisine, Hubei flavor, one of the ten major Chinese cuisines, aquatic-based, fish dishes, thick juice and gravy bright, fresh and spicy, focusing on the color, rich dishes, feasts, good at steaming, simmering, deep-frying, burning, stir-frying and other cooking methods, folk dishes to simmering soups, steamed dishes, meat cakes, fish balls and rice products as the main body of the snacks, with a roll, rotten, fresh, mellow, fragrant, tender, foot seven beautiful, affordable.
Steamed Wuchang fish, spare ribs and lotus root soup, beetroot fried bacon, Shinyang pearl meatballs, Shinyang three steamed, Huangpi three fresh, simmered chicken, Huangpi sugar steamed meat, dragon and phoenix match, three fresh beanskin, Dongpo cake and other famous dishes for the representatives of Hubei cuisine.
The ancient name of Hubei cuisine is Chu cuisine, Jing cuisine, originated in the Jianghan Plain, which is from Qu Yuan in the "Chu Rhetoric" in the "soul", "big move" in two, recorded in the Chu Palace Banquet, there are more than 20 famous food in the Chu region - the earliest written records in China. -The earliest menu of court feasts recorded in writing and more than one hundred pieces of eating utensils of Spring and Autumn and Warring States period unearthed in Zenghouyi Tomb in Suizhou, it can be known that E cuisine originated in the period of Spring and Autumn and Warring States (then known as "Chu Cuisine"), and developed gradually through Han, Wei, Tang, and Song Dynasties, and matured during the period of Ming and Qing Dynasties, and was listed among the top ten cuisines of China in 1983. In 1983, it was ranked among the top ten cuisines in China.