Although Hubei cuisine is not among the eight major cuisines, it is one of the important local cuisines in my country. Hubei is known as the "Province of Thousand Lakes" and 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.

Dish Recommendations

Mianyang Three-Style Steamed Rice

Features: 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.

Steamed Wuchang fish

Features: 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 soft. Smooth and authentic.

Hubei Simmered Chicken Soup

Features: Hubei Simmered Chicken Soup originated from Jingchu people and has a unique Chu hometown charm. The soup is fresh and mellow, clear and sweet. 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 talk about hometown food

It seems that when Hubei cuisine is mentioned, everyone’s first reaction is “Wuchang fish”. I am afraid that Wuchang fish can be so popular thanks to Chairman Mao There is a classic saying, "You only drink Yangtze River water and eat Wuchang fish." 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, net-coated mandarin fish, fish cake balls, braised fish, Huangzhou tofu, poached meatballs, steamed pork with rice flour, steamed pearl balls, steamed white meat, roasted Sanhe, Sanhe Fresh crispy pork, braised eight treasures, braised soft-shell turtle, braised wild duck, mother-child meeting, etc.

[Steamed Wuchang Fish]

"Steamed Wuchang Fish" is made from bream (ie Tuantou Bream) produced in Liangzi Lake, Echeng County, with a variety of seasonings. Steamed, the fish meat is plump and delicate, and the soup is fresh and fragrant. Chairman Mao tasted this dish many times in Wuhan and wrote the famous poem "I only drink Changsha water and eat Wuchang fish", which 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 pork. Steam diced fat, green beans, onion knots, ginger slices, refined salt, Shaoxing wine, and clear soup on the upper drawer for about 10 minutes. Take out the onion and ginger, decan the fish soup into a spoon and bring to a boil, remove the floating foam, and add MSG and Pour chicken oil and pepper over the fish.

[Braised [Fish] Fish]

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

Choose roundfish from Shishou on 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 and ginger slices, fry and stir-fry, then add water When it is cooked until it is cooked, add soy sauce, refined salt, and MSG, then simmer over slow fire until the soup is thick, and thicken it with starch.

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

[Steamed Pearl Meatballs]

This cuisine uses minced pork fat, [fish-like] minced fish meat and diced water chestnuts, plus refined salt, pepper, chopped green onion, minced ginger, and Shaoxing wine Mix the stuffing, squeeze it into small balls, roll it with soaked and drained glutinous rice, and steam it in a drawer.

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

[Shao Sanhe]

"Shao Sanhe" is a traditional famous dish in Huangpi County, Hubei Province, and 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, MSG, 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 [fishy] 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, monosodium glutamate, mixed well, and fried in sesame seeds.

[Wangyou Babao Chicken Legs]

This dish is a traditional dish in Shashi, Hubei Province. It has a long history and is well-known in Jingsha. It is made of diced chicken breast, diced pork, diced mushrooms, diced squid, diced winter bamboo shoots, diced sausages, shrimps, dried shrimps, refined salt, soy sauce, monosodium glutamate, minced onions and ginger, stir-fried into a filling, and then added with 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 legs, 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, Hubei. The cooking method is exquisite and pays attention to fire skills. The meat is plump, tender, crispy, sweet and refreshing.

The preparation method is: select blue-headed wild duck, pluck and remove the feathers, remove the internal organs, head, tail, claws and spine, chop into pieces, stir-fry with sesame oil, Shaoxing wine, and salt water, then Add seasonings and simmer until the soup thickens, then sprinkle in chopped green onion and chili powder and serve.

[Steamed and Braised Eight-treasure Rice]

"Steamed and Braised Eight-treasure Rice" is a famous traditional dish in Jingzhou, Hubei Province, with a history of nearly a hundred years. It is said that this dish was created by Ma Dai, the imperial cook of the Qing Dynasty, when he was living in Jingzhou. It is made with a unique method of first steaming and then simmering, that is, using local glutinous rice, plus lotus seeds, barley rice, honeyed winter melon strips, Longan meat, red dates and melon seeds are first steamed to make eight-treasure rice, then stewed with sugar water and cooked lard, and then sprinkled with red cherries. The adult vegetable is oily, soft and glutinous, has the aroma of nuts and honey, and is sweet and refreshing. It is an indispensable beet for banquets in Jingsha area.