Flavor schools of Hubei cuisine

Traditional hubei cuisine, centered on Jianghan Plain, consists of three local dishes, namely, Wuhan, Jingzhou and Huangzhou, including four schools, namely, Jingnan, Xiangyun, Ezhou and Hanyuan. Focus on steaming, simmering, frying, burning and frying; It is characterized by thick juice, heavy mouth and pure taste, and has simple folk characteristics.

Hubei cuisine has distinct regional characteristics. Among them, Jingnan flavor includes Yichang, Jingsha and Honghu. Because of the rivers and lakes in this area, it is rich in aquatic resources, and it is good at making all kinds of aquatic dishes, especially cooking all kinds of small aquatic products. Pay attention to the co-cooking of chicken, duck and fish, and the production of meat pie and fish balls has its own uniqueness.

The flavor of Han Mian is rooted in ancient Daze, including Hankou, Mianyang (now Xiantao City), Huangpi and Xiaogan. This area is flat and generous, with many lakes, so it is especially good at cooking large aquatic fish dishes, with unique steamed vegetables and simmered soup, and snacks and craft dishes are also famous.

Xiangyun flavor prevails in Hanshui River Basin, including Xiangyang, Shiyan, Suizhou and other places. This area is dominated by meat and poultry dishes and is good at making precious fruits and vegetables. Affected by Sichuan and Henan, some areas have a spicy taste.

Ezhou flavor generally refers to hilly areas in southeastern Hubei, including Huanggang, Xishui and Xianning. There are many kinds of agricultural and sideline products here, and the dishes combining main and non-staple foods are particularly distinctive. Stir-frying and roasting are very common, and they are good at processing grain, beans, fruits and vegetables.

If "the taste is in Sichuan", then it can be said that "it is rare in Hubei" is not an exaggeration. The characteristics of hubei cuisine's production are: exquisite craftsmanship, bright and mellow juice, and winning by quality. Methods Steaming, stewing, frying, roasting and frying are the main methods, and fresh, tender, soft, smooth and cool, natural color and economical and practical are emphasized. Hubei cuisine is characterized by "three noes", that is, no soup, no fish and no pills.

According to incomplete statistics, there are more than 3,000 kinds of dishes in Hubei, including more than 500 kinds of traditional dishes and more than 0/00 kinds of typical dishes. The famous dishes are: steamed wuchang fish, Fish Belly and Chicken Breast, "Mianyang Sanzheng", Huangpi Sanxian, Crock Stewed Chicken, Huangpi Sugar Steamed Meat, Longfengpei and Sanxian Bean Skin, Dongpo Cake, Mianwo and so on.