Hubei cuisine

Hubei is often called “the land of fish and rice”, literally “the land of fish and rice”, and figuratively “the land of abundance”.

That is why the cuisine here is mostly made from fish and rice, with a combination of many spices creating a unique culinary style. Famous dishes of Hubei include: Wuchang fish, hot dry noodles, Dou Bi cake...

Hot dry noodles

Hot dry noodles (or reganmian noodles) is a traditional dish of Wuhan city (Hubei province). This noodle dish has a history dating back to 1930, and can be eaten at any time of the day.

Although the method of making hot dry noodles is not difficult, to prepare them well requires a lot of experience. First, people cook fresh noodles in boiling water mixed with sesame oil; then let it cool, dry it, then put it back in boiling water, cook it again. Next, mix the noodles with sesame oil, sesame paste, sauce, spices, top with green onions and enjoy.

In 2013, Wuhan's hot dry noodles were ranked as the most popular noodle type by China's Ministry of Commerce, followed by Beijing's fried sauce noodles and Shanxi's razor noodles (cut noodles).

Wuchang fish

Wuchang fish is a species of sea bream that lives in Liangzi Lake - one of the 10 famous lakes in China and the second largest freshwater lake in Hubei province with an area of ​​304km2. According to legend, this fish species has existed for about 1,700 years.

Wuchang fish has a diamond shape, round head, thick body, wide mouth, short dorsal fin, and raised tail. This fish often eats grass and seaweed, so it is rich in protein, firm, sweet, and fatty meat. Delicious dishes associated with Wuchang fish include steamed fish with mushrooms, bamboo shoots, or fish soup.

Not only is it an ingredient for making delicious dishes, wuchang fish also has high medicinal value in preventing diseases such as anemia, high blood pressure...

Doupi

Doupi (pork skin) is a famous local dish. It was invented in 1931 by a local chef who later opened a famous restaurant called Lao Tongcheng (Lao Tongcheng). Doupi is also known as “Three Fresh Bean Skins”, and Lao Tongcheng’s bean skin making skills were recognized by Hubei Province as an Intangible Cultural Heritage in 2009.

Banh Dau Bi has a skin made from a mixture of mung bean flour, eggs, milk, wheat flour and rice sauce. The filling consists of fried sticky rice with diced pork, mushrooms and green onions. Banh Dau Bi can also be made into many other flavors by replacing the pork with beef or shrimp.

Once fully cooked, the cake is cut into small pieces, about 5 - 8cm to enjoy. This is one of the main dishes in the local people's breakfast.

Source: https://hanoimoi.vn/am-thuc-ho-bac-698040.html