"Charming Hubei" culture and tourism online graphic exhibition - "Jing Chu cuisine"

Jingchu Cuisine

"Charming Hubei" Cultural Tourism Online Graphic Exhibition

One side of the soil and water raises a person, each country and nation have their own proud of the splendid culture, she is born and passed on from generation to generation. The first time I saw this, I was able to see it in the background, and I was able to see it in the background, and I was able to see it in the background, and I was able to see it in the background. Hubei, China, is located on the Yangtze River, bearing the essence of the Chu culture, a long history and rich heritage; the advantages of the nine provinces through the thoroughfare, the sea of all rivers and eclectic; the melting of multi-ethnic customs in a furnace, brilliant and colorful. "Charming Hubei" cultural tourism online graphic exhibition will be from the folklore, scenery, food, Chu culture and stage art from five angles, presenting a fascinating Hubei.

Welcome to our "Charming Hubei".

Jingchu Cuisine

Hubei is located in the hinterland of China's middle and lower reaches of the Yangtze River, thousands of miles of fertile land, rivers, lakes, is the country's famous "town of fish and rice", traditionally, there is a "Hukuang ripe, the world is enough! "The people of Hubei like to eat. Hubei people like to eat. Early in the morning, go to the most popular noodle shop lined up in a long line "over the morning"; nightfall, go to the lights of the old street point a few local dishes "late night".

Hubei people are good at doing. Thousands of years of traditional culture in the Jingchu land, Hubei people endowed with ingenuity, people use the unique ingredients, ingenuity to make a delicious dishes, a long time to savor.

Chu cuisine originated from the ancient state of Chu, which has a history of 2,800 years and is one of the top ten cuisines in China. Compared with the spicy Sichuan cuisine, the sweet Huaiyang cuisine, the light Cantonese cuisine and the thick Lu cuisine, Chu cuisine is "salty, fresh and slightly spicy", based on aquatic products, with "original juice, strong flavor, salty, fresh and slightly spicy" as the basic flavor characteristics and "fish and rice, steaming and simmering is good, fresh and fragrant. It has the basic flavor characteristics of "original juice, strong taste, salty and fresh, slightly spicy" and the comprehensive characteristics of "fish and rice country, steaming and simmering, fresh aroma as the basis, fusion of the four directions", with fresh taste and mellow flavor, and after a long period of development, it has formed the "Han-Shinning flavor", "Jing-Yi flavor", "Xiang-Utopia flavor" and "Eu-Yu flavor". ""East Eurasian flavor" and "South Eurasian flavor" five schools.

Let's bring our taste buds together and start the journey of Hubei cuisine and culture.

A Shin Shin flavor

The Shin Shin flavor is centered on the ancient Yunmengze, and is mainly distributed in Wuhan, Xiaogan, Xiantao (also known as Shinyang) and other places, and the representative dishes are steamed Wuchang fish, ribbed lotus root soup, Shinyang three steams, pearl rounds, and Huangpi trio, etc.

This is the first time that we have seen this kind of food in Hubei.

Xiangyu flavor

Xiangyu flavor

Xiangyu flavor

Xiangyu flavor

Xiangyu flavor to the Han River Basin as the center, mainly in Xiangyang, Shiyan, Shennongjia and other places, representative of the cuisine has beef noodles, Kongming dishes, Zhuxi bowl cake, Zhuxi steam pots and so on.

Beef Noodles

(Visual China)

Kongming Vegetables

(Visual China)

Zhuxi Steamed Cake

Four East China flavors

Bamboo Cake

Four East China flavors