Hubei cuisine consists of four major flavors: Jingnan, Xiangyu, Ezhou, and Hanshin. Jingnan flavor is good at burning stewed game and small aquatic products, chicken, duck, fish, meat, eggs, milk, vegetables, fruits, grains and beans with cooking, with thin gravy, taste pure, focus on the original flavor, elegant and refreshing; Xiangyu flavor to poultry as the main material, mixed with fish, proficient in red steak stir-frying, taste through, less soup, soft and crispy; Ezhou flavor to processing grains, beans, vegetables and fruits, pay attention to the burning and frying simmering chowder, featuring a wide range of oil, fire power, heavy taste, strong sense of the local community; Han Shining Ezhou flavor is famous for cooking large aquatic products and simmering soup, and is good at modulating poultry and seafood.