Contents

Hubei cuisine

Part of a series on
Chinese cuisine
Regional cuisines Four Great Traditions Chuan (Sichuan) Lu (Shandong) Yue (Guangdong) Huaiyang (Jiangsu) Eight Great Traditions (+all above) Anhui Fujian Hunan Zhejiang Ten Great Traditions (+all above) Beijing Shanghai Twelve Great Traditions (+all above) Henan Shaanxi Fourteen Great Traditions (+all above) Hubei Liaoning Sixteen Great Traditions (+all above) Tianjin Yunnan New Eight Great Traditions Gansu Hangzhou Jilin Liaoning Ningbo Shaanxi Shanghai Shanxi Beijing and the vicinity Beijing Imperial Aristocrat Tianjin Other regional styles Teochew Guangxi Guizhou Hainan Haipai Hakka Hong Kong Jiangxi Macanese Manchu Northeastern Putian (Henghwa) Qinghai Taiwan Tibetan Xinjiang
Overseas cuisine Australia Britain Burma Cambodia Canada Caribbean Philippines India Indonesia Japan Latin America Perú Puerto Rico Korea Malaysia New Zealand Pakistan Singapore United States
Religious cuisines Buddhist Islamic Taoist
Ingredients and types of food Main dishes Desserts Noodles
Preparation and cooking Stir frying Double steaming Red cooking
See also Customs and etiquette List of Chinese desserts List of Chinese dishes List of Chinese restaurants List of restaurants in China
Asia portal China portal Hong Kong portal Taiwan portal
v t e

Hubei cuisine, also known as Chu cuisineorE cuisine, is derived from the native cooking styles of Hubei Province in China.

History[edit]

Hubei cuisine has a history of more than 2,000 years. The names of dishes and cuisine styles can be found in ancient literature such as ChuciofQu Yuan.

Ingredients[edit]

As Hubei has plenty of lakes, rivers and marshlands, freshwater produce are used as major ingredients in the local cuisine. A key ingredient that is found within many Hubei-style dishes is the lotus root.^[1]

Style[edit]

Hubei cuisine emphasizes the preparation of ingredients and the matching of colors. It specializes in steaming techniques. Its style is influenced by the cooking methods of the cuisines of neighboring provinces such as Sichuan and Hunan. As a result, Hubei cuisine also uses dried hot pepper, black pepper and other spices to enhance the flavor of dishes.

Hubei cuisine comprises four distinct styles:

• Wuhan style specializes in soups as well as noodle dishes, such as hot dry noodles.^[1] Additionally, Wuhan is famous for its dry pots, which are similar to hot pot but without the soup base.^[2]
• Huangzhou style, which is more oily and tastes more salty than the others.
• Jingzhou style, which specializes in fish dishes and uses steaming as the primary method of cooking.
• Miao people style, which tastes thick, with the sour and hot most outstanding. It is found in the southwest of Hubei province.

Signature dishes[edit]

• 
  Freshly made noodles drying in the sun in Futu, Huangshi Municipality
• 
  Chilli peppers sold in Wuhan

Gallery[edit]

• 
  Steamed fish cakes
• 
  Reganmian, the Hot Dried Noodles
• 
  Doupi, named after its outside layer made of green bean powder and eggs
• 
  Mianwo, deep-fried salty doughnut
• 
  Shaomei, a local variety of Shumai
• 
  Hot Dried Noodles and Danjiu (sweet rice wine with eggs)
• 
  Doupi
• 
  Steamed Wuchang Bream
• 
  Lotus Root Soup with Pork Bones
• 
  Fried Hongshan Caitai with garlic and chili
• 
  Fried Lotus Rootlet
• 
  Fried Dousi with beef
• 
  Cibayu, ciba-style grass carp
• 
  Ganbian Ousi, fried lotus root sticks
• 
  Shao Mianwo, deep-fried doughnut of sweet potato cubes
• 
  Jiguanjiao, fried jiguan dumpling (shaped like a chicken comb)
• 
  Hutangfen, rice noodles in peppery carp soup
• 
  Miba, semisweet rice pancakes
• 
  Yuyuan (fish balls in broth made from the same fish)
• 
  Pianpiya (crispy duck, sliced)
• 
  Mianyang Sanzheng (The Three Steamed Dishes of Mianyang)

See also[edit]

• List of Chinese dishes

References[edit]

This article related to Chinese cuisine is a stub. You can help Wikipedia by expanding it.