Posted 2017/4/17
Hubei cuisine consists of dishes from Wuhan, Jinnan, Xiangyun and Southeast Hubei. Wuhan cuisine originated in an area where there is a major-scale inland fishery. Fish is the main ingredient of many dishes, such as steamed Wuchang fish, penholder-like fish belly, brown-sauce-stewed fish and quick-boiled fish with oranges. Other typical local dishes include steamed triplet from Mianyang, chicken broth stewed in an earthen jar, thousand-sliced pork, calipash soup with wax gourd and medicinal soups made by the long and gentle stewing of fried chicken with seasonings.
There are also some famous local snacks in Wuhan such as "Flower" Shaomai, where the dumpling corners are drawn up into five little pockets and filled with different-colored stuffing; hot and dry noodles flavored with a sesame-paste sauce; Laotongcheng, bean-paste omelets; and steamed dumplings.
