What are the recipes for Hubei home-cooked dishes?

Hubei has many specialties, most of which are spicy and rich in variety. The province is good at cooking methods such as steaming, stewing, roasting and frying, and the dishes it makes are colorful, fragrant and delicious. One of the more famous Hubei dishes is Chu cuisine, also known as Hubei cuisine, also known as Jing cuisine. Hubei cuisine can be found in many restaurants. It is delicious and inexpensive. So besides these, what other Hubei dishes are there?

Dishes

Chu cuisine, formerly known as E cuisine, is also known as Hubei cuisine. It was called Jingcai in ancient times and originated from the Jianghan Plain.

Representative Hubei cuisine - Lotus root and pork ribs soup

Representative Hubei cuisine - Lotus root and pork ribs soup

This can be seen from the fact that Qu Yuan recorded in "Chu Ci" "Zhao Hun" and "Da Zhao" that there were more than 20 famous Chu foods in the Chu Palace Banquet - the earliest palace banquet menu with written records in China, and more than 100 food utensils from the Spring and Autumn Period and the Warring States Period unearthed from the Tomb of Zeng Hou Yi in Suizhou. It can be known that Hubei cuisine originated in the Spring and Autumn Period and the Warring States Period (then called "Chu cuisine"), gradually developed through the Han, Wei, Tang and Song dynasties, matured in the Ming and Qing dynasties, and was listed among the top ten Chinese cuisines in 1983.

Cooking Features

Fine production

The main ingredients are fish, meat, and seasonal vegetables, with rice as the auxiliary material, forming a fish with meat, meat with fish, and meat with fish.

Vegetable combination. For example, Mianyang's three steamed dishes all use rice flour as an auxiliary ingredient, including steamed meat, steamed fish, and steamed vegetables. They not only highlight the flavor characteristics of each ingredient, but also incorporate the fragrance of rice. Because the rice adheres to the raw materials, it protects the moisture of the raw materials, making the finished dish taste fresh, tender and smooth, with a distinct flavor. Another example is Jingsha fish cake, Jiangling thousand pieces of meat and other representative dishes of Hubei style. The ingredients are also very common, just fish and meat. However, due to the unique and novel conception and exquisite workmanship, the dishes are unusually tender, the soup is fresh and mellow, and the fragrance is overflowing.