Wuhan Dining -- Hubei Cuisine
With rich fresh water resources, Hubei has a flourishing fishing industry and the local cuisine, known as "E Cuisine", is one of the noted Ten Cuisines in China. Its fresh water fish dishes are well known and dominate 80 percent of the menus at the restaurants in Wuhan. Different from either sweet Cantonese food or hot spicy Sichuan cuisine, Hubei cuisine features lightly spiced flavoring and strong tastes, delicious soups and delicate fish dishes.
Wuhan Cuisine is also known for its unique methods of preparing delicacies from land and sea, freshwater fish and soup. Famous dishes include Steamed Wuchang Fish, Mianyang Three Steamed Dishes, Xiaotaoyuan Soup, Wangji Chicken Soup, Hongshan Vegetable Bolts, Dongpo Pork and others.
Steamed Wuchang Fish
With a history of over 1,700 years, Steamed Wuchang Fish is a typical food in Wuhan. This freshwater fish, when steamed together with mushrooms, bamboo shoots and chicken soup, keeps both the original fresh taste of the fish and the nutrients. China's Chairman, Mao Zedong, in his poem titled Swimming writes: "I have just drunk the waters of Changsha. And come to eat the fish of Wuchang." Actually, the so-called "Wuchang Fish" is not the lake fish from the present Wuchang, but those fished from the waters in E Country. In ancient times, the name Wuchang referred to the area of what is presently called E Country.
(Source: nipic.com)
Mianyang Three Steamed Dishes
The three steamed dishes refer to steamed fish, pork, and meatballs or shrimp balls. People of Mianyang (now Xiantao City in Hubei Province) keep the traditional way of steamed dishes from the old days. Today, chefs have tailored the ingredients, cooking methods, and techniques for the local people's taste.
(Source: mop.com)
|
