A clay pot stews pork ribs with lotus root in rising steam with a wooden ladle resting in the broth, a blue-and-white plate beside it holds a steamed Wuchang bream, and a bowl in front holds hot dry noodles with sesame and scallion.
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Hebei CuisineHubei Cuisine
Fish and rice of the Jianghan plain
Introduction
The regional cooking of Hubei, rich in freshwater produce, skilled at steamed dishes and simmered soups.
Hubei cuisine is the regional cooking of Hubei, centred on the Jianghan plain and often divided into several schools, among them those of Jingnan, Xiangyun, Ezhou and Hanmian. The lakes provide plentiful fish: steamed Wuchang fish uses Wuchang fish from Liangzi Lake in Ezhou, and fish stewed with lotus root is one of the province's New Year dishes. The Jing Chu Sui Shi Ji, written by Zong Lin of the Liang in the Southern Dynasties, records the seasonal food customs of the Jing-Chu region, such as a soup of seven vegetables on the seventh day of the first month and rice dumplings at the summer solstice, and is an early source for local food. In Wuhan, having breakfast is called guozao; the range of breakfast snacks is wide, hot dry noodles are a common one, and shops crowd the area around Hubuxiang lane.