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 […]
Steamed Wuchang Fish – a flagship of Hubei cuisine Read More »
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
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
Huangpi Sanhe (黄陂三合), also known as Huangpi Sanxian or “Huangpi Steamed Three Ingredients,” is a traditional delicacy hailing from Huangpi, a district in Wuhan, with a culinary heritage spanning several centuries. The term “Sanhe” refers to a combination of three dishes: fish balls, meatballs, and meat cakes, merged into a single culinary delight. A popular