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Cuisines · FTLB114
Hubei Cuisine
Lake fish of the Jianghan plain, in steamed Wuchang fish and fish stewed with lotus root, and a breakfast habit called guozao.
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Mural guide
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.
The regional cooking of Hubei, rich in freshwater produce, skilled at steamed dishes and simmered soups.