What are the eating habits of Hubei people? What kind of meat and vegetables do you like?

The eating habits of Hubei people can refer to the characteristics of hubei cuisine: the traditional hubei cuisine is centered on Jianghan Plain and consists of three local dishes, namely, Wuhan, Jingzhou and Huangzhou, including four schools of Jingnan, Xiangyang, Ezhou and Hanmian. There are many kinds of dishes in Wuhan, paying attention to the temperature and color matching of knives, especially the simmering process. Jingzhou cuisine rarely makes freshwater fish, and all kinds of steamed dishes are distinctive, thin and clear, so pay attention to maintaining the original flavor. Huangzhou cuisine is good at cooking and frying, with strong juice and strong rural characteristics. Jingnan cuisine is active in Jingjiang Hequ, including Yichang, Jiangling and Honghu, and is good at stewing game and small aquatic products. Xiangyang flavor is popular in Hanshui River basin, including Guanghua, Fancheng and Suizhou, with meat and poultry dishes as the main flavor, and is proficient in roasting, roasting and frying. Ezhou flavor spread to the hills in southeastern Hubei, including Huanggang, Xishui and Xianning. He is good at processing grain, beans, fruits and vegetables, and the combination of main and non-staple foods is its characteristic. Han Mian's flavor is rooted in ancient Daze, including Hankou, Mianyang, Xiaogan and other places, and is famous for cooking aquatic products and simmering soup.

Personally, I feel that Hubei people's diet tastes heavier, and salty and spicy is Hubei people's favorite taste. The main meat is fish and beef. Ordinary people in Hubei will feel very unhappy if they don't eat fish for a month in a row. A colleague of mine ate fish every day after returning from Xinjiang for half a year to make up for what he couldn't eat in Xinjiang. In recent years, beef powder and beef bones are also deeply loved by Hubei people, and shrimps and crabs are also the great love of Hubei people.