Hubei cuisine, also known as Chu cuisine or E cuisine, is derived from the native cooking styles of Hubei in China.
History
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
Chuci of
Qu Yuan.
Ingredients
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.
Style
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 cuisine and
Hunan cuisine. 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:
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Wuhan style specializes in soups as well as noodle dishes, such as hot dry noodles.
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Huangzhou style, which is more oily and tastes more salty than the others.
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Jingzhou style, which specializes in fish dishes and uses steaming as the primary method of cooking.
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Miao people style, which tastes thick, with the sour and hot most outstanding. It is found in the southwest of Hubei province.
Signature dishes
Image:Futu-sun-dried-noodles-0061.jpg|Freshly made noodles drying in the sun in Futu, Huangshi Municipality
Image:Wuhan-pepper-truck-0138.jpg|Chilli peppers sold in Wuhan
Gallery
File:Hubei-zhengyugao.JPG|Steamed fish cakes
File:Hot Dry Noodles.jpg| Reganmian, the Hot Dried Noodles
File:Doupi.jpg| Doupi, named after its outside layer made of green bean powder and eggs
File:Mianwo.JPG| Mianwo, deep-fried salty doughnut
File:Shao Mei.jpeg| Shaomei, a local variety of Shumai
File:Reganmian and Danjiu.jpeg|Hot Dried Noodles and Danjiu (sweet rice wine with eggs)
File:Freshly made Doupi.jpeg| Doupi
File:Steamed Wuchang Bream.jpg|Steamed Wuchang Bream
File:Lotus Root Soup.jpg|Lotus Root Soup with Pork Bones
File:Fried Hongshan Caitai with garlic and chili.jpg|Fried Hongshan Caitai with garlic and chili
File:Fried Lotus Rootlet.jpg|Fried Lotus Rootlet
File:Fried Dousi and Beef.jpg|Fried Dousi with beef
File:Ciba-style Grass Carp.jpg| Cibayu, ciba-style grass carp
File:Fried Lotus Root.jpg| Ganbian Ousi, fried lotus root sticks
File:Sweet Potato Mianwo.jpg| Shao Mianwo, deep-fried doughnut of sweet potato cubes
File:Jiguanjiao Fried Dumpling.jpg| Jiguanjiao, fried jiguan dumpling (shaped like a chicken comb)
File:Hutangfen (Rice Noodles in Peppery Carp Soup).jpg| Hutangfen, rice noodles in peppery carp soup
File:Miba of Hubei.jpeg| Miba, semisweet rice pancakes
File:Hubei Fish Balls.jpg| Yuyuan (fish balls in broth made from the same fish)
File:Pianpiya of Hubei.jpeg| Pianpiya (crispy duck, sliced)
File:The three steaming dishes of Mianyang.jpeg| Mianyang Sanzheng (The Three Steamed Dishes of Mianyang)
See also
