Hubei cuisine
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Hubei_cuisine".

This article is part of the series: Chinese cuisine
History History of Chinese cuisine
Eight Great Traditions Anhui (Hui 徽) Cantonese (Yue 粵) Fujian (Min 闽) Hunan (Xiang 湘) Jiangsu (Su 苏 or Yang 揚) Shandong (Lu 魯) Szechuan (Chuan 川) Zhejiang (Zhe 浙)
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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.

External links

• Hubei cuisine in Chinese: 湖北菜