Hubei specialties include steamed wuchang fish, Braised Carp, Jingsha Fish Cake, Jingsha Caiyu, Pidged Eel and so on.

1. steamed wuchang fish

The authentic Wuchang fish is produced in liangzi lake, Ezhou, with a tall head, a flat face and a thick back, delicious meat and a fragrant soup, which is a rare delicacy among freshwater fish.

2. Braised catfish

The scientific name of catfish is long snout, commonly known as "Jiangtuan", "Bai Ji", "Fat Head Fish" and "Fish". The meat is tender and less prickly. The squid produced in Jinkou, Jiangxia District, Wuhan is the best. Its meat has few spines, and its meat quality is tight, and the gelatinous fish tastes a bit like braised pork.

3. Jingsha Fish Cake

This dish has a long history and is often seen at court banquets and people's dinner tables. In Jingzhou area, people's banquets have formed a situation of "no cake, no seats". Fish cake is crystal white, soft, tender, delicious, resilient and constantly folded in half.

4. Jingsha Caiyu

When eating fish in Hubei, I have to mention Jingsha Caiyu in Jingzhou. The main raw material of Jingsha Caiyu is snakehead, also known as spotted fish and grouper. Caiyu is the most popular name, which means congratulations on getting rich.

5. Pidged eel

Pidged eel is a traditional famous dish in Jingzhou, Hubei Province, with a history of hundreds of years. This dish looks like a wrinkled snake strip. It is fried at two different temperatures until the skin is crisp, and then hung with sweet and sour yellow sauce. It is golden in color, crisp outside and tender inside.