Hubei cuisine [Hú běi cài] is also known as Chu cuisine. Hubei cuisine is based on aquatic products, with fish food as the mainstay. The juice is rich and bright, fragrant, and slightly spicy. , Deep-fried, roasted, stir-fried, and other cooking methods, boiled, rotten, fresh, mellow, fragrant, tender, and full of seven beauty.
In August 2018, the General Office of the Hubei Provincial Government issued the “Opinions on Promoting the Innovative Development of Chu Cuisine”. The document clearly stated that Hubei cuisine will be referred to as “Chu Cuisine”.
Hubei cuisine cooking characteristics
The main ingredients are fish, meat, and seasonal vegetables, and rice is used as an auxiliary material to form a combination of meat in fish, fish in meat, and a combination of meat and vegetables. For example, the three steamed Mianyang all use rice noodles as an auxiliary, steamed meat, fish, and seasonal vegetables, which not only highlights the unique flavor characteristics of each raw material but also integrates the fragrance of rice. Because the rice adheres to the raw material, it protects the moisture of the raw material, making the finished dish taste tender and smooth, with a distinctive original flavor.
Chu Cai attaches great importance to knife skills. Famous teachers and apprentices often require shredded pork to be cut on a muslin cloth to ensure that the cloth is not broken. Therefore, its traditional cold dishes such as Yuanbao single dish and Guoqiao Shuangpin are very delicate.
There are more than 30 commonly used cooking methods, with steaming, simmering, roasting, frying, and stir-frying the most distinctive. Hubei steamed vegetables have a long history and are rich in varieties, spreading throughout urban and rural areas. Pay attention to the original shape, original color, original flavor, and original juice, rarely use colored condiments, and strive to highlight the plumpness of poultry and livestock, the freshness of fish and shrimp, and the fragrance of vegetables.