dishes, sweets, snacks, noodles and other special food in Hubei Province
Hu Tang Fen, also known as Fish Broth Rice Noodles, is a renowned traditional snack from Wuhan, consisting primarily of round rice noodles as the main ingredient, accompanied by fish paste broth, small dried shrimp, and chopped scallions, often served alongside deep-fried dough sticks known as youtiao. It is hailed as a culinary masterpiece of […]
Mianwo (面窝), also known as fried rice buns, is a renowned delicacy unique to Hubei Province, particularly popular during breakfast hours, locally referred to as “guozao (过早).” Its name, which translates to “rice nest,” reflects its distinctive appearance – thick around the edges but thin in the center, forming a crispy concave shape. Originating during
Mianwo (Fried Rice Buns) – a breakfast staple in Wuhan Read More »
Jingwu Braised Duck Neck (精武鸭脖) is a traditional snack hailing from Wuhan, Hubei Province, named after Jingwu Road in Hankou. It features a distinctive Sichuan-style flavor profile, with a tantalizing aroma, spicy kick, and unparalleled savory taste, quickly becoming a beloved snack among the locals of Wuhan. Originating from Sichuan, Jingwu Braised Duck Neck first
Steam and Water Buns, or “Qi Shui Bao (汽水包)” in Chinese, are a unique and traditional snack originating from Wuhan, Hubei Province. What sets these buns apart is their distinctive cooking method and flavor profile. Unlike typical steamed buns, Qishui Bao are pan-fried in a skillet with a small amount of water, imparting them with
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Huan Xi Tuo (欢喜坨), originating from Wuhan, Hubei Province, is a distinctive traditional snack found in various regions including Wuhan, Jingzhou, Mianyang (now Xiantao), Tianmen, Jiangling, with a history spanning over a century. It consists of glutinous rice flour rolled into round balls, coated with sesame seeds, and deep-fried until golden brown. After frying, the
Steamed Wuchang Fish (清蒸武昌鱼) is a traditional delicacy hailing from Hubei Province. This dish typically features fresh Wuchang fish as the primary ingredient, accompanied by winter mushrooms, winter bamboo shoots, and seasoned with chicken broth, resulting in a silky and tender texture with a delightful fragrance and freshness. Also known as “tuantou fang,” Wuchang fish
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Fried dousi (炒豆丝), a popular snack from Hubei Province, is created through a process of rapid stir-frying. The ingredients typically include 1000 grams of early rice, 500 grams of mung beans, 750 grams of pork (a mix of fat and lean meat), 30 grams of monosodium glutamate, 70 grams of soy sauce, 5 grams of
Stewed Ribs with Lotus Roots (排骨藕汤) is a traditional delicacy from Hubei Province. It harmonizes the sweet essence of lotus roots with the rich flavor of pork ribs, creating a delectable and nourishing soup that is cherished for its warmth and taste. Hubei locals have a deep-seated love for soups, often expressing the sentiment that
Ji Guan Jiao (鸡冠饺), also known as Cockscomb Dumplings, is a renowned delicacy hailing from Wuhan, Hubei Province, belonging to the rich tapestry of Hubei cuisine. Made primarily from flour, these dumplings boast a delicious flavor profile and are relatively simple to prepare. True to their name, Ji Guan Jiao resembles the comb of a
Enshi Hezha (恩施合渣), also known as “Lazy Bean Residue,” is a dish primarily made from soybeans. It is a common dish among the people of Enshi and other southwestern mountainous regions of Hubei, China. The Tujia people of Enshi have a deep affection for Hezha, especially during times of turmoil when food was scarce. Hezha