The local cuisine of Hubei cuisine, which branch of Hubei cuisine is it?

It belongs to Chu cuisine. It is one of the top ten cuisines in China.

One. Hubei cuisine.

It is the flavor of Hubei, based on aquatic products, mainly fish dishes, the juice is thick and bright, the fragrance is fresh and spicy, pay attention to the true color, the dishes are rich, the feast is numerous, good at steaming, simmering, frying, burning, stir-frying and other cooking methods, with rolling, rotten, fresh, mellow, fragrant, tender, enough seven beauty.

Steamed Wuchang fish, three steamed fish in Chuyang, Yingshan slippery pork, braised wild duck, pork ribs and lotus root soup, stir-fried bacon with red cabbage moss, Huangpi three fresh, Huangpi sugar steamed pork, dragon and phoenix pairing, three fresh bean skins, Dongpo cakes and so on are Hubei dishes.

representatives. In August 2018, the Gaosui Office of the Hubei Provincial ** Office issued the "Opinions on Promoting the Innovation and Development of Chu Cuisine", which clearly stated that the abbreviation of Hubei cuisine would be unified and standardized as "Chu cuisine".

Local characteristics of Hubei cuisine

The people of Chudi eat vegetables and fruits, which can be summarized as fresh, soaked, pickled and dried. Kimchi has a long history, can be made all year round, and has been very common in the land of Jingchu throughout the ages. In the past, it was in Dabie Mountain.

In the deep mountains and old forests of Yinghuo Qiantai, many farmers have several large vegetable tanks that can hold 3-6 loads of water. Every autumn, classify and load vegetables, there are also chili radishes pickled together, load the vegetables, put some salt, press firmly, and then put a few round stones (vegetable stones), add a wooden cover, paste and seal, open the jar when eating, and the house is full of fragrance. Take out the hot and sour vegetables and cook them on a hanging pot, add seasonal fresh vegetables such as cucumbers, amaranth, lentils, radish, etc.

Sauce bean curd, hanging pot boiled pickles and fresh vegetables, red lettuce.

Rice, stove fire, family sitting around eating, but also comfortable. Whether it is soaked or pickled, the flavor is special, sour, hot and crispy, fragrant and delicious, appetizing and delicious. Sun-dried vegetables are also a scenery in Chudi.

Radish, cabbage, mustard greens, shepherd's cabbage, peppers, eggplant, cowpeas, green beans, potatoes, lentils, sword beans.

Tsubaki seedlings, golden needles, bamboo shoots, purslane.

Red stalks and leaves, as well as vetch, etc., can be dried. Just in case.

The above content reference: Encyclopedia - Hubei cuisine.

<>Hubei cuisine belongs to Hubei cuisine.

Hubei cuisine is not among the eight traditional Chinese cuisines, but it is among the top ten cuisines in China. Cantonese cuisine, Shandong cuisine, Sichuan cuisine, Suzhou cuisine, Hunan cuisine, Fujian cuisine, Zhejiang cuisine, and Hui cuisine are the eight traditional cuisines, plus Hubei cuisine and Beijing cuisine are the top ten cuisines. At the beginning, the "Opinions on Promoting the Innovation and Development of Chu Cuisine" issued by the General Office of Hubei Province clearly stated that the abbreviation of Hubei cuisine would be unified and standardized as "Chu cuisine".

Some people called it "completely ended the long-term dispute between 'Hubei cuisine' and 'Chu cuisine'". But the discussion of "Chu cuisine" on the Internet has not weakened. Some netizens believe that Hunan is also considered "Chudi", and the name change "should be discussed with Hunan".

Hubei cuisine is based on aquatic products, fish dishes, the juice is thick and bright, fragrant and slightly spicy, pay attention to the true color, the dishes are rich, there are many feasts, good at steaming, simmering, frying, burning, stir-frying and other cooking methods, folk dishes are based on simmering soup, steamed vegetables, meat cakes, fish balls and rice product snacks, with rolling, rotten, fresh, mellow, fragrant, tender, enough seven beauty, economical.

Hubei cuisine belongs to Chu cuisine, is one of the top ten cuisines in China, Hubei famous cuisine is one of the traditional cuisines in China. Famous chefs from all over Hubei follow the historical chain of Hubei cuisine characteristics, and Lingji integrates the essence of the northern and southern factions, forming a fusion of Wuhan flavor, Jingyi flavor, Xiangyun flavor, and southeast Hubei flavor in one furnace of Hubei cuisine and fish cuisine.

Compared with other cuisines, Hubei cuisine has its distinctive characteristics: in terms of variety, it is known for its freshwater fish, and it has both delicacies from the mountains and seas; In terms of taste, there are many steamed, stewed, and stir-fried dishes, focusing on highlighting the original taste of precious food raw materials, emphasizing heat, tenderness, clearness, and freshness, while delicacies such as roasting, stewing, marinating, and sauce pay great attention to the mellow and rich compound flavor. On the whole, Hubei cuisine is moderately salty and sweet in terms of flavor type, and it is the best of both northern and southern flavors, which is more suitable for the taste of guests from all over the world.

<>Hubei cuisine belongs to Hubei cuisine.

Hubei cuisine, also known as Hubei cuisine, is one of the traditional cuisines in China. Famous chefs from all over Hubei follow the characteristics of Hubei cuisine in history, and integrate the essence of the northern and southern factions to form a fusion of Wuhan flavor, Jingyi flavor, Xiangyun flavor, and southeast Hubei flavor in one furnace.

Chu cuisine, formerly known as Hubei cuisine, is also known as Hubei cuisine. In ancient times, it was called vitex.

It originated in the Jianghan Plain.

Chu cuisine originated in the Spring and Autumn Period and the Warring States Period (when the high socks were called "Chu cuisine"), gradually developed through the Han, Wei, Tang and Song dynasties, and matured in the Ming and Qing dynasties.

The history of Hubei cuisine:

Hubei cuisine originated from the ancient Chu State.

It has been about 2,800 years. From the founding of the state in the early years of the Western Zhou Dynasty to the destruction of Chu by Qin in 223 BC, the state of Chu lasted more than 800 years.

With the rise of the Chu State and the heyday of Chu culture, Chu cuisine, as a branch of Chu culture, has also developed. Qu Yuan in "Chu Ci".

The Conjuring.

In the Ultimate, two famous menus are recorded.

Among them, "The Conjuring" records more than 20 varieties of famous Chu foods from staple foods to dishes, exquisite dim sum, wine and beverages, etc., from this food list, it can be seen that the food raw materials of Chu at that time were abundant, and the cooking methods and seasoning methods were changeable, indicating that Hubei cuisine was in the pre-Qin period.

It has begun to take shape.

Hubei cuisine. It is also called Hubei cuisine.

It does not belong to the eight major cuisines.

One of the top ten cuisines in China is also a food culture. As long as this dish is dominated by cooking fish, great attention is paid to the color, taste and cuisine of the dish, so that the food is prepared by steaming, frying, roasting and stir-frying.

The production characteristics of this dish are quite special, because the preparation method is different, so there will be some different food cultures in it. There are some characteristics that the soup of this kind of dish will be thicker, and it will generally thicken the flavor when making it, but the taste is more pure, so it is also a relatively simple cooking method. And the characteristics of this kind of gourmet area are relatively clear, and there are some regional characteristics, including Yidu.

Net, Shajixing Road is mainly because of this disturbance generation and river.

It is relatively close, and there are some lakes overlapping, and there are more aquatic resources, so you can make some aquatic dishes.

In addition to these, there are also some special ways to cook chicken, duck and fish, and fish balls and meat cakes, and the aquatic food produced has a unique taste and is deeply loved by people. People in this area are particularly fond of eating aquatic products, so there are a lot of fish dishes, and snacks are made through steaming dishes. He is also more proficient in the production of some meat products and fresh vegetables and fruits, because of the influence of nearby people, he will also develop some special snacks.

It can be found that there are many kinds of dishes of this kind of cuisine, which can reach more than 3,000 kinds and are comparable to traditional delicacies, including steamed Wuchang fish and Huangpi three fresh and Huangpi sugar steamed pork, as well as three fresh bean skins.

Dongpo cake and noodle nest are more famous dishes. Different dishes have different production methods, and this kind of cuisine is very delicious, many people like to eat some light food can choose Hubei cuisine, the production method is also very exquisite, worthy of people to learn.

Hubei cuisine does not belong to one of the eight major cuisines, the main feature of Hubei cuisine is that the selection of materials is ordinary but the production is very particular, the ingredients are mostly made of fish, pork and fresh vegetables with each other, the taste is fresh and fragrant and tender, and the original taste of the raw materials can be completely retained. The most famous dishes in Hubei cuisine are steamed Wuchang fish, Qianzhang boiled osmanthus fish, glutinous baba fish, white pheasant mountain chicken soup, Echeng fish balls and rice steamed fish.

Steamed Wuchang fish. Steamed Wuchang fish is a fine dish that has established the status of Hubei cuisine, and the method of making it can be cumbersome or simple, and the most important thing is to make the steamed fish fresh and not early to sail orange scattered. The ingredients used in this dish include ham, shiitake mushrooms, ginger, green chillies, red peppers and green onions.

Seasoning needs to be prepared with steamed fish soy sauce, cooking wine, table salt and lard.

The Wuchang fish was cleaned and the knife was painted on both sides. Add an appropriate amount of salt, cooking wine, green onion and ginger slices to the sedan car water at about 90 degrees, and put the Wuchang fish into the boiling water to blanch it, which can make the fish meat tighter and remove the fishy smell. Put two bamboo skewers on the plate, support the fish in the air and then put it on the plate, and evenly spread the ham slices and shiitake mushroom slices on the top of the fish.

Then pour an appropriate amount of lard. Bring the water to a boil and place the fish plate in the pot to steam. The fish can be steamed in about fifteen minutes.

Discard the soup from the plate, sprinkle with shredded green and red peppers, and pour hot oil over the surface of the fish. Finally, pour the steamed fish soy sauce.

Glutinous fish. Glutinous fish is a very down-to-earth dish in Hubei cuisine. First of all, prepare the grass carp with thick flesh.

Then prepare seasonings such as green onion ginger, star anise, Sichuan peppercorns, and dried chilies. Wash the grass carp and remove the backbone. The fish is marinated in cooking wine, high liquor, light soy sauce, dried chili peppers and Sichuan peppercorns, etc., and marinates for about an hour.

The fish is taken out and put in the sun to dry the water, and it can be used in about half a day. Once the fish is cut into pieces, it can be fried in vegetable oil. Heat the oil again, stir-fry the prepared green onions, ginger, garlic and green and red spicy until fragrant, pour the fried fish pieces into the pan and stir-fry.

Finally, add an appropriate amount of sugar, salt and dark soy sauce to season and color, and then serve out of the pot.

Yes, it belongs. Usually it has a particularly fresh taste. The taste is relatively light. It is usually pasta-based. Relatively thick. It tastes very chewy.

It does not belong to one of the eight mountain hermitage systems. Mainly fish, it is more focused on the taste and color of the mountain heavy vegetable sails, and also pays more attention to the style of the dish, and is very good at making fish in various ways.

It belongs to the eight major dishes, and the characteristic of Hubei cuisine is that it adds more sesame sauce and marinade, and there will be a lot of vegetables and meat.

The formation and development of a cuisine is inseparable from its long history and unique cooking methods, as well as the dietary habits and climatic characteristics of different regions. So, do you know what cuisines are divided into different local cuisines in Hubei cuisine culture? If you want to know, let's find out!

Wuhan cuisine. Wuhan is the political, economic and cultural center of Hubei Province, at the end of the Ming Dynasty and the beginning of the Qing Dynasty, it has become one of the "four famous towns", with Zhuxian in Henan, Jingde in Jiangxi, Foshan in Guangdong, nine provinces in the inner line, Haijiang outside the sea, Jinkai is known as the "thoroughfare of nine provinces", at the beginning of this century, Wuhan as the economic center of central China, the import and export volume is second only to Shanghai, and more than Tianjin and Guangzhou. Commercial prosperity will inevitably promote the development of the culinary industry.

Wuhan cuisine is a typical representative of Hubei cuisine, which is based on the flavors of Hankou, Chuyang (now Xiantao City), Hanyang, Wuchang, Huangpi, Xiaogan and other places, absorbs the strengths of various flavor schools inside and outside the province, and gradually forms its own unique style, which is a typical representative of Hubei cuisine.

Wuhan cuisine is strict in the selection of materials, fine in production, pays attention to knife work, pays attention to color matching and modeling, is good at cooking delicacies from the mountains and seas, and has a unique style of freshwater fish and simmering soup technology. The taste is fresh, tender, soft and soft, and the dishes are thick, bright, and transparent, maintaining nutrition, which is the essence of Hubei cuisine. Representative dishes are:

"Three Steamed Meats" (i.e. "Pearl Balls", "Steamed White Balls", "Steamed Pork"), Huangpi Three Fresh, "Crab Roe Shark Fin", Huangpi Sugar Steamed Pork, Shredded Beans, "Sea Cucumber Balls", "Steamed Wuchang Fish", "Fish Fish", etc.

Jingsha cabbage. The representative work of Hubei cuisine - leather eel.

Jingsha cuisine to Jingzhou, Shashi, Yichang as the leading Jianghan Plain cuisine is the authentic Hubei cuisine, famous for freshwater fish fresh food, fish cake making skills are well-known inside and outside the province, all kinds of steamed dishes are the most distinctive, with thin thickener, pure taste, good at maintaining the original taste. The representative dishes of Xiang Noise call include "Eight Treasures Sea Cucumber", "Winter Melon and Turtle Skirt Soup", "Jingsha Fish Cake", "Pipped Eel", "Panlong Dish", "Thousand Pieces of Meat" and so on.

Huangzhou cuisine. Huangzhou cuisine is represented by Ezhou, Huangshi and Huangzhou, which belongs to the local flavor of southeast Hubei Province, characterized by wide use of oil, sufficient fire power, good at braised oil, oil compassion, and scorching, and the taste is heavy, rich in strong local flavor. Representative dishes are:

Gold and silver egg dumplings", "glutinous fish", "ingots meat", "three fresh thousand rolls", "tofu box", "tiger skin hooves" and so on.

Xiangyun vegetables. Xiangyun cuisine spreads in Xiangyang and Yunyang, and is the northern flavor of Hubei cuisine, with characteristics.

It is to pig, beef, mutton as the main raw material, mixed with freshwater fish fresh, into the flavor thoroughly, soft and crispy, the soup is less, there is aftertaste, the production method is red steak, braised red, fried, back to the pot mostly, the representative dishes are: "Wudang monkey head touching the stove", "Yamato chicken", "three panels" and so on. In addition, in the Tujia and Miao areas of western Hubei Province, famous dishes such as "millet New Year meat" have a unique flavor.

Hubei cuisine, also known as Hubei cuisine and Jing cuisine, is one of the top ten cuisines with a very long history, with steaming, simmering, frying, roasting, stir-frying and other cooking methods as the main dishes. So, do you know what are the famous dishes in the Hubei cuisine culture? I've collected some information, if you want to know, let's find out!

1. Steamed Wuchang fish.

It is made of bream (i.e., bream) produced in Liangzi Lake in Echeng County, steamed with a variety of seasonings, the fish meat is fatty and delicate, and the soup is fresh and fragrant. Grandpa Mao tasted this dish many times in Wuhan, and wrote the famous poem "only drink Changsha water, and eat Wuchang fish", which made "steamed Wuchang fish" famous at home and abroad, and became the main famous dish in Wuhan.

2. Pork ribs and lotus root soup.

Hubei people like to take lotus root and meat bones to simmer soup, simmer until the meat is rotten and deboned, the lotus root taste is glutinous and crisp, the most exquisite soup to drink a sip, fragrant and sweet, can't help but sigh that the partner of lotus root and meat fragrance is simply a perfect match in the world! The most famous is the pork ribs and lotus root soup. Pork ribs and lotus root soup is also one of the essential dishes for receiving distinguished guests in Hubei, this dish is delicious and fragrant, nutritious, appetizing and beneficial to blood, and has the effect of replenishing qi and calcium.

3. Steamed pearl balls.

This dish is made of pork fat and lean grilled minced pork, minced pork, minced pork and water chestnut, plus refined salt, pepper, chopped green onion, minced ginger, Shao wine and stuffing, squeezed into small balls, rolled on soaked and drained glutinous rice, and steamed in the upper drawer. The color is white, the rice grains are crystal like pearls, and the balls are soft and glutinous and fragrant.

Fourth, burn three combinations.

Beetroot moss is rich in nutrients, containing calcium, phosphorus, iron, carotene, ascorbic acid and other components, and a variety of vitamins are higher than Chinese cabbage and Chinese cabbage. And the color is gorgeous, the texture is crisp and tender, it is a good accompaniment to the meal.

5. Stir-fried bacon with red cabbage moss.

This dish is a traditional famous dish in Shashi, Hubei Province, with a long history and a good reputation in Jingsha. It is made of diced chicken breast, diced pork, diced shiitake mushrooms, diced squid, diced bamboo shoots, diced sausages, shrimp, sea rice, refined salt, soy sauce, monosodium glutamate, minced green onion and ginger and stir-fried into a filling, plus eggs, starch and into a paste, wrapped in a lard net on the chicken thigh bone, and fried in sesame oil.

6. Braised wild duck.

This dish is one of the traditional famous dishes in Honghu area, Hubei. The cooking method is fine, pay attention to fire skills, the meat is fatty and tender, crispy, sweet and refreshing.

The preparation method is: select the Baer's duck, pluck and remove the hair, remove the internal organs, head, tail, claws and backbone, chop into pieces, stir-fry with sesame oil, Shao wine, and nitrate, add seasonings and simmer until the soup is thick, and then sprinkle in chopped green onion and spicy powder.

7. Huangpi sugar steamed pork.

The people of Huangpi pay attention to "sugar steaming", every New Year's festival festive feast, to make a mellow red, symbolizing sweetness, symbolizing sweetness, festive and auspicious dishes, it is sugar steamed pork, so as to serve as a hospitality.