Hubei snacks

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

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

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

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

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

Tujia Oil Tea Soup, also known as “Youcha Tang (土家油茶汤),” is a unique delicacy that combines the flavors of tea with the heartiness of soup. Fragrant, crispy, smooth, and savory, this dish is beloved among the Tujia people, constituting a traditional and cherished aspect of their culinary heritage. There’s a folk saying that encapsulates its

Sanxian Doupi (三鲜豆皮), a famous snack in Wuhan, Hubei Province, is a staple of the city’s breakfast scene (“guozao” in local parlance). It is made by grinding a mixture of mung beans and rice, then spreading it thinly in a pan to form a delicate skin. This skin is then filled with cooked glutinous rice,