Hubei cuisine: Difference between revisions

Hubei cuisine
Hubei cuisine
Chinese	湖北菜
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	Húběi cài
Chu cuisine
Chinese	楚菜
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	Chǔ cài

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Hubei cuisine, also known as Chu cuisine or E cuisine, is derived from the native cooking styles of Hubei Province 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.^[1]

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 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

English	Traditional Chinese	Simplified Chinese	Pinyin
Three-Delicacy Dried Bean Curd Sheet	三鮮豆皮	三鲜豆皮	sān xiān dòu pí
Hot Dry Noodles	熱乾麵	热干面	rè gān miàn
Fish Cakes and Ball	魚糕丸子	鱼糕丸子	yú gāo wán zi
Mianyang Three Kinds of Steamed Food	沔陽三蒸	沔阳三蒸	miǎn yáng sān zhēng

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

Gallery

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)

References

^ ^a ^b "The Best Hubei Dishes In Los Angeles". Kcet.org. January 22, 2015. Retrieved October 17, 2018.
^ Thurman, Jim (December 10, 2014). "Welcome to Wuhan-Style Chinese Food. Here's Where to Get It in L.A." Laweekly.com. Retrieved October 17, 2018.

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

[kcet.org-1] "The Best Hubei Dishes In Los Angeles". Kcet.org. January 22, 2015. Retrieved October 17, 2018.

[2] Thurman, Jim (December 10, 2014). "Welcome to Wuhan-Style Chinese Food. Here's Where to Get It in L.A." Laweekly.com. Retrieved October 17, 2018.

[1]

[2]

@@ Line 1: / Line 1: @@
+{{Short description|Cuisine of Hubei province, China
+}}
+{{EngvarB|date=January 2019}}
+{{Use mdy dates|date=January 2019}}{{Chinese|c=湖北菜|p=Húběi cài|altname=Chu cuisine|c2=楚菜|p2=Chǔ cài}}
 {{Cuisine of China}}
-'''Hubei cuisine''' ({{zh|c=[[wikt:鄂|鄂]][[wikt:菜|菜]]}} or [[wikt:湖北|湖北]][[wikt:菜|菜]]) is derived from the native cooking styles of the [[Hubei]] province of China. It emphasizes on how carefully the material is cut, and how the color matches, and specializing in steaming. The cooking style has been influenced by neighbor province cooking style such as [[Sichuan]] and [[Hunan]] . As result, Hubei cuisine also use dried hot pepper, black pepper and other spices to add flavor. Hubei cuisine comprises three distinct styles:
+'''Hubei cuisine''', also known as '''Chu cuisine''' or '''E cuisine''', is derived from the native cooking styles of [[Hubei|Hubei Province]] in China.
-* [[Wuhan]] style:  Specializes in [[soup]]s. Wuhan is also known for its noodle dishes, such as [[re gan mian]].
-* [[Huangzhou]] style:  More oily than others; often tastes salty.
+==History==
-* [[Jingzhou]] style:  Steaming is the primary method of cooking, specializing in fish.
+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.<ref name="kcet.org">{{cite web|url=https://www.kcet.org/food/the-best-hubei-dishes-in-los-angeles|title=The Best Hubei Dishes In Los Angeles|date=22 January 2015|website=Kcet.org|access-date=17 October 2018}}</ref>
+==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|Sichuan]] and [[Hunan cuisine|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]].<ref name="kcet.org"/> Additionally, Wuhan is famous for its dry pots, which are similar to [[hot pot]] but without the soup base.<ref>{{cite web|url=http://www.laweekly.com/restaurants/welcome-to-wuhan-style-chinese-food-heres-where-to-get-it-in-la-5270449|title=Welcome to Wuhan-Style Chinese Food. Here's Where to Get It in L.A.|first=Jim|last=Thurman|date=10 December 2014|website=Laweekly.com|access-date=17 October 2018}}</ref>
+* [[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===
+{| class="wikitable sortable"
+|-
+! English !! Traditional Chinese !! Simplified Chinese !! Pinyin !! Notes
+|-
+| Three-Delicacy Dried Bean Curd Sheet || {{lang|zh-hant|三鮮豆皮}} || {{lang|zh-hans|三鲜豆皮}} || {{lang|zh-Latn|sān xiān dòu pí}} ||
+|-
+| Hot Dry Noodles || {{lang|zh-hant|熱乾麵}} || {{lang|zh-hans|热干面}} || {{lang|zh-Latn|rè gān miàn}} ||
+|-
+| Fish Cakes and Ball || {{lang|zh-hant|魚糕丸子}} || {{lang|zh-hans|鱼糕丸子}} || {{lang|zh-Latn|yú gāo wán zi}} ||
+|-
+| Mianyang Three Kinds of Steamed Food || {{lang|zh-hant|沔陽三蒸}} || {{lang|zh-hans|沔阳三蒸}} || {{lang|zh-Latn|miǎn yáng sān zhēng}} ||
+|-
+|}
 <gallery widths="200px">
 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>
+==Gallery==
+<gallery mode="packed">
+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)
 </gallery>
 ==See also==
-*[[List of Chinese dishes]]
+* [[List of Chinese dishes]]
+==References==
-== External links ==
+{{Reflist}}
-* Hubei cuisine in Chinese: [http://baike.baidu.com/view/847424.htm 湖北菜]
+{{Authority control}}
+[[Category:Hubei cuisine| ]]
 [[Category:Regional cuisines of China]]
-[[Category:Hubei cuisine]]
 {{China-cuisine-stub}}
-[[fr:Cuisine du Hubei]]
-[[ko:후베이 요리]]
-[[ja:湖北料理]]
-[[zh:鄂菜]]

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