Hubei cuisine
| Hubei cuisine | |||||||
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| Chinese | 湖北菜 | ||||||
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| E cuisine | |||||||
| Chinese | 鄂菜 | ||||||
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Hubei cuisine, also known as E cuisine, is derived from the native cooking styles of Hubei Province in China. Hubei has been known as the province of thousands of lakes since ancient times, the land of fish and rice, rich in various freshwater fish and aquatic products, many of which are unique to Hubei. Like the fish growing in the Yangtze river back fish, growing in the Yangtze tributary Qingjiang fish, more thorns less meat, tender meat, all for the top of the aquatic products. It is very suitable for braising, steaming, steaming and rinsing. Wuchang fish 武昌鱼 [1] with a long history is more famous at home and abroad.
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.[2]
Style
Hubei cuisine emphasises on the preparation of ingredients and the matching of colours. It specialises in steaming techniques. Its style is influenced by the cooking methods of the cuisines of neighbouring provinces such as Sichuan and Hunan. As a result, Hubei cuisine also uses dried hot pepper, black pepper and other spices to enhance the flavour of dishes.
Hubei cuisine comprises three distinct styles:
- Wuhan style, which specialises in soups. Wuhan is also known for its noodle dishes, such as hot dry noodles[2]. Additionally, Wuhan is famous for its dry pots, which are similar to hot pot but without the soup base.[3]
- Huangzhou style, which is more oily and tastes more salty than the others.
- Jingzhou style, which specialises 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's in the southwest of Hubei province.
Poultry dishes
| English | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|
| Three-Delicacy Dried Bean Curd Sheet | 三鮮豆皮 | 三鲜豆皮 | sān xiān dòu pí | |
| Hot Dry Noodles | 熱幹面 | 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 |
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Freshly made noodles drying in the sun in Futu, Huangshi Municipality -
Chilli peppers sold in Wuhan
Gallery
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Pork-ribs and lotus root soup -
Steamed fish cakes -
Fried Hongshan Caitai (洪山菜薹) -
Miba (Rice-made pancakes) -
Pearl fish ball in broth -
Pianpiya (Hubei Duck) -
Mianyang Sanzheng (The three steaming dishes of Mianyang)
See also
References
- ^ "Hubei Cuisine - Chinese Cuisine - CCHATTY". Cchatty.com. Retrieved October 17, 2018.
- ^ 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.
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