Hubei cuisine, also known as Chu cuisine and Hubei cuisine, is one of the traditional cuisines in China. Famous chefs from all over Hubei Province follow the historical characteristics of Hubei cuisine and gather the essence of the northern and southern factions to form the characteristics of Hubei cuisine fish, which combines Han Zhen flavor, Jing Yi flavor, Xiangyun flavor, southeastern Hubei flavor and southwestern Hubei Tujia and Miao flavor in one furnace. Good at cooking fresh freshwater fish, focusing on "taste" and stressing freshness, tenderness, softness, smoothness and coolness. Rich in Jiangnan water town characteristics, self-contained system. It is listed as one of the top ten cuisines in China, and it is unique in China cooking garden.

In the long-term development process, Hubei cuisine has gradually formed six schools with different styles.

One is the Han Mian flavor in central Hubei, including Wuhan, Mianyang (now Xiantao), Xiaogan and Guangshui. It absorbs the advantages of various flavors at home and abroad, and is the essence of hubei cuisine. Han Mianxiao's flavor pays attention to knife work, modeling and temperature; Good at stewing, stewing, steaming and stewing soup; Salty, sweet and sour vegetables stand out; He is good at cooking delicacies, high-grade aquatic products such as soft-shelled turtle, mandarin fish, mandarin fish, Wuchang fish and herring, chicken dishes, wild poultry dishes and fish scraps. Craft dishes, cold mixed colors and dietotherapy health care dishes occupy the leading level in the province. Representative dishes include braised mandarin fish, coral mandarin fish, steamed wuchang fish, Mianyang Sanzheng, Yingshan Sliced Meat, Pearl mandarin fish, double yellow fish fillets, sea cucumber bowl fish, hollow fish balls, pearl balls, fish balls, stewed lettuce with loach, steamed chrysanthemum with snails, Huangguhao soup, braised chicken with hairy mouth and so on.

The second is the Xiangyun flavor in northwest Hubei, including Xiangyang, Yunyang, Shiyan and Shennongjia. This area is the birthplace of Chu culture and the first stop for Chu people to enter Hubei from the Central Plains in the pre-Qin period. Coupled with property factors, it has obvious central plains flavor characteristics. Good at cooking techniques such as frying, stewing, stewing and frying; The taste is biased, and the soft and rotten vegetables are more prominent; He is good at cooking rare game such as roe deer, hare, bear's paw, Hericium erinaceus, Toona sinensis and tremella. And mutton, stroganoff, kiwi fruit, mushrooms and other dishes are also very distinctive. Representative Lais include Shennong bear's paw, Wudang Hericium erinaceus, Babao turtle, fried mandarin fish, meat with sand, pure oil sand, three panels, walnut loin, jujube mutton, five-flavored deer, spiced rabbit meat, Taihe chicken, oily mushroom roll, tremella orange soup and spun kiwi fruit.

The third is the Huanggang flavor located in the northeast of Hubei. Good at cooking techniques such as burning, frying and simmering; Emphasize taste and color; Pork dishes, tofu, radish, chestnuts and other grains, fruits and vegetables are very prominent, Wuzu Temple Zen vegetarian dishes, Dongpo dishes are quite famous. Generally speaking, it is economical and has a strong local flavor. Representative dishes include Huangzhou Dongpo Meat, Chestnut Roast Chicken, Bright Dried Meat, Tofu Box and Tofu jiaozi.

The fourth is the salty and yellow flavor in southeastern Hubei, including Ezhou, Xianning and Huangshi. Good at cooking methods such as dry burning, frying, steaming and frying; Close to the hilly and mountainous flavor of eastern Hunan and western Jiangxi, the salty, fresh and spicy taste is outstanding; Good at cooking Wuchang fish, pheasant, bamboo shoots, pork, chickens and ducks and other aquatic animals and delicacies. Representative dishes include southern Hubei stone chicken, plum blossom beef hoof, three fresh thousand pieces of skin, braised scallops in oil, wrapped in gold and silver, sweet potato cake with osmanthus, fried meat with bamboo shoots and so on.

The fifth is the Jingyi flavor in central and southern Hubei, including most areas of Jingzhou and Yichang. It is a prosperous place of Chu culture and Hubei cuisine, and is good at cooking methods such as steaming, stewing, frying, roasting and stewing. Pay attention to the original flavor, taste more elegant, salty, sweet and sour; How soft and rotten the texture is; He is good at cooking wild ducks, turtledoves, turtles, fish maw, Cai Yu (black), eels, clams, chickens and ducks, and other wild birds, small water products, livestock and poultry, and freshwater fish. Representative dishes include chicken belly with a pen, pigeon egg belly, winter melon skirt soup, steamed fish with stone fish powder, fish with bean curd and orange petals, fish rolls with jade belt, Erhuitou, Monopterus albus, crispy eel, colorful yi river clams, Shenhu pearls, thousands of slices of meat, asparagus and steamed beef with steamed rice flour.

Sixth, the Tujia and Miao flavor in southwest Hubei includes Enshi, Jianshi, Badong, Xuanen, Laifeng and Hefeng. The flavor is simple, rich and natural; He is good at making pickled fish, bacon and pickles, and often makes vegetables by steaming, boiling, roasting, roasting and frying. The taste is heavier, with sour and spicy being the most prominent; Featuring pickled fish, meat, vegetables, delicacies and miscellaneous grains, chicken dishes and glutinous rice are also very distinctive. Representative dishes are millet year meat, spicy bone soup, fish with Chinese sauerkraut, blood tofu and meat pieces.