Hubei cuisine

Hubei is often called "the land of fish and rice," literally meaning "land of fish and rice," and figuratively meaning "land of abundance."

That's 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, Doupi bread...

Hot dry noodles

Hot dry noodles (or reganmian noodles) are a traditional dish from Wuhan City (Hubei Province). This noodle dish has a history dating back to 1930 and is eaten at any time of day.

Although making hot dry noodles isn't difficult, achieving a delicious result requires considerable experience. First, fresh noodles are cooked in boiling water with sesame oil; then they are cooled, dried, and boiled again. Next, the noodles are mixed with sesame oil, sesame paste, sauce, and seasonings, topped with chopped scallions, and enjoyed.

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

Wuchang fish

The wuchang fish is a species of sea bream that lives in Liangzi Lake – one of the ten most famous lakes in China and the second largest freshwater lake in Hubei Province, covering an area of ​​304 square kilometers. Legend has it that this species of fish has existed for about 1,700 years.

Wuchang fish have a rhomboid shape, a round head, a thick body, a wide mouth, a short dorsal fin, and a protruding tail. This species of fish typically feeds on grasses and algae, making it rich in protein, with firm, sweet, and fatty flesh. Delicious dishes associated with wuchang fish include steamed fish with mushrooms and bamboo shoots, or fish soup.

Besides being an ingredient for delicious dishes, wuchang fish also has high medicinal value in preventing diseases such as anemia and hypertension.

Doupi

Doupi (tofu skin) is a famous local dish. It was invented in 1931 by a local chef who later opened a renowned restaurant called Lao Tongcheng. Doupi, also known as "Three Fresh Bean Shells," is associated with Lao Tongcheng's bean shell-making skills and was recognized as an Intangible Cultural Heritage of Hubei Province in 2009.

Dou Bi dumplings have a wrapper made from a mixture of mung bean flour, eggs, milk, wheat flour, and rice paste. The filling consists of fried sticky rice with diced pork, mushrooms, and scallions. Dou Bi dumplings can also be made with different flavors by replacing the pork with beef or shrimp.

Once fully cooked, the cake is cut into small pieces, about 5-8 cm, to enjoy. This is one of the main dishes for breakfast for the locals.

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