Hubei cuisine
From Wikipedia, the free encyclopedia
This article is part of the series: |
---|
|
|
|
|
[edit] |
Hubei cuisine (Chinese: 鄂菜 or 湖北菜) is derived from the native cooking styles of the Hubei province of China. It emphasizes on how carefully the material is cut, and how the color matches, and specializing in steaming. Hubei cuisine comprises three distinct styles:
- Wuhan style: Specializes in soups.
- Huangzhou style: More oily than others; often tastes salty.
- Jingzhou style: Steaming is the primary method of cooking, specializing in fish.
[edit] External links
- Hubei cuisine in Chinese: 湖北菜