Hubei cuisine

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Hubei cuisine (Chinese: 鄂菜 or 湖北菜) is derived from the native cooking styles of the Hubei region in China. It emphasizes on how carefully the material is cut, and how the color matches, and specializing in steaming. The Hubei cuisine is consisted of three styles:

  • Wuhan style: Specialize in soups.
  • Huangzhou style: Oily than others, often tastes salty.
  • Jingzhou style: Steaming is the primary method of cooking, specializing in fish.
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