Hubei cuisine

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Hubei cuisine, also known as E cuisine, is one of the Eight Great Traditions of Chinese cuisine. It is derived from the native cooking styles of Hubei province in China.

History[edit | edit source]

Hubei cuisine has a history of more than 2,000 years. The earliest record of Hubei cuisine can be traced back to the Chu State during the Warring States Period.

Characteristics[edit | edit source]

Hubei cuisine is characterized by its emphasis on the preparation method, which is typically steaming. It also places a high importance on the freshness of ingredients. The flavors of Hubei cuisine are diverse, ranging from light and delicate to hot and spicy.

Notable dishes[edit | edit source]

Some of the most notable dishes in Hubei cuisine include Steamed Wuchang Fish, Hot Dry Noodles, and Duck's Neck.

Steamed Wuchang Fish[edit | edit source]

Steamed Wuchang Fish is a classic Hubei dish. The fish is known for its tender meat and unique flavor.

Hot Dry Noodles[edit | edit source]

Hot Dry Noodles, also known as Reganmian, is a popular breakfast dish in Hubei. It is often served with a variety of condiments.

Duck's Neck[edit | edit source]

Duck's Neck is a popular snack in Hubei. It is typically marinated in a mixture of spices and then slow-cooked to perfection.

Influence[edit | edit source]

Hubei cuisine has had a significant influence on the culinary culture of China. It has also gained popularity internationally, with Hubei restaurants opening in many countries around the world.

See also[edit | edit source]

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Contributors: Prab R. Tumpati, MD