Hubei Food

Chu Cuisine / Hubei Food, also known as Hubei Cuisine, is a regional style from Hubei, China. It is characterized by its reliance on aquatic products, with fish dishes being central. The cuisine features rich, bright sauces, a savory (xian) taste, and a slight spiciness. It emphasizes preserving the natural flavors of ingredients, offers a wide variety of dishes, is popular for banquets, and excels in cooking methods such as steaming, stewing (wei), frying, braising (shao), and stir-frying (chao). Chu Cuisine is often described by seven characteristics: simmering (gun), tender and fully cooked (lan), fresh (xian), mellow (chun), aromatic (xiang), tender (nen), and substantial (zu).

In August 2018, the Hubei Provincial Government Office issued the "Opinions on Promoting the Innovative Development of Chu Cuisine," officially standardizing the abbreviation for Hubei cuisine as "Chu Cuisine."

Origin

Chu Cuisine, originally referred to as E Cuisine or Hubei Cuisine, and historically known as Jing Cuisine, originated in the Jianghan Plain. Its roots trace back to the Spring and Autumn and Warring States periods (when it was already called "Chu Cuisine"). It underwent gradual development through the Han, Wei, Tang, and Song dynasties, reaching maturity during the Ming and Qing dynasties.

Chu Cuisine dates back to the ancient Chu State, encompassing a history of approximately 2800 years. The Chu State existed for over 800 years, from its founding in the early Western Zhou Dynasty until its conquest by Qin in 223 BCE. With the rise of the Chu State and the flourishing of its culture, Chu Cuisine, as a part of this culture, also saw significant development. Qu Yuan's Chu Ci (Songs of Chu), specifically the chapters "Summons of the Soul" (Zhao Hun) and "The Great Summons" (Da Zhao), record two notable menus. The menu in Zhao Hun lists over 20 varieties of famous foods from the Chu region, including staple foods, various dishes, exquisite snacks, and beverages. This list demonstrates that the Chu State at that time possessed abundant food ingredients and employed diverse cooking methods and seasonings, indicating that Chu Cuisine had begun to take shape in the pre-Qin period. The praise in Huainanzi: Qi Su Xun (Training on Common Customs), which states "Jing and Wu [cuisines] are fragrant, filling the mouth," also suggests that the Chu State was already a celebrated land of gastronomy, with regional Chu Cuisine showing its early characteristics.

In 1978, the excavation of the Tomb of Marquis Yi of Zeng in Suizhou unearthed over 100 culinary utensils dating back to 433 BCE. These archaeological findings provide concrete evidence supporting the origin of Chu Cuisine in the Spring and Autumn and Warring States periods. The utensils from this era were primarily crafted from copper, pottery, gold, lacquered wood, and bamboo. Among them was a jian pan (frying pan), constructed in two parts: an upper pan and a lower stove. When discovered, the pan contained fish bones (identified as crucian carp), charcoal, and soot traces on the stove base, clearly indicating its use for frying or grilling food. The jian pan is a versatile cooking tool used for searing, frying, and stir-frying. The fact that frying and stir-frying techniques were employed over 2,400 years ago was quite advanced for its time among the major Chinese cuisines, further confirming the long and rich history of Chu Cuisine.

Regional Cuisines

Chu Cuisine is divided into several regional styles, each with its own distinct characteristics:

Wuhan Cuisine

Wuhan serves as the political, economic, and cultural center of Hubei Province. By the late Ming and early Qing dynasties, it had become one of China's "Four Famous Towns," alongside Zhuxian in Henan, Jingdezhen in Jiangxi, and Foshan in Guangdong. Known as the "Thoroughfare of Nine Provinces" for its strategic location linking the interior and the sea, Wuhan's commercial prosperity in the 21st century, with its import and export trade volume second only to Shanghai among Chinese cities (surpassing Tianjin and Guangzhou), has greatly spurred the development of its culinary scene. Wuhan cuisine is considered a prime example of Hubei cuisine. It is based on the flavors of areas like Hankou, Xiantao, Hanyang, Wuchang, Huangpi, and Xiaogan, and has absorbed strengths from various culinary schools both within and outside the province, gradually forming its unique style.

Wuhan cuisine is known for strict ingredient selection, meticulous preparation, emphasis on knife skills and heat control, and attention to color coordination and presentation. It excels in preparing delicacies from mountains and seas, with a unique flair for freshwater fish and stewed soups. The taste profile leans towards fresh, tender, soft, and supple. Dishes are characterized by rich sauces, bright glazes, and deep flavors, while aiming to preserve nutritional value. It is often seen as the essence of Hubei cuisine. Representative dishes include: Mianyang Three Steamed Dishes, Huangpi Three Delicacies, "Crab Roe and Shark Fin," Huangpi Steamed Sweet Pork, Dousi (Soybean threads/sheets), "Sea Cucumber Balls," and "Poached Wuchang Fish."

Jingsha Cuisine

Leading the cuisine of the Jianghan Plain, Jingsha Cuisine, represented by Jingzhou, Shashi, and Yichang, is considered the orthodox branch of Hubei cuisine. It is famous for its freshwater fish delicacies. The technique of making fish cake (yugao) is renowned both within and outside the province. Steamed dishes are particularly characteristic. This style uses light starch thickeners, has a pure taste, and is skilled at preserving the original flavors. Representative dishes include: "Braised Wild Duck," "Eight Treasure Sea Cucumber," "Winter Melon and Turtle Skirt Soup," "Jingsha Fish Cake," "Shredded Eel Strips," "Panlong Cuisine" (Coiled Dragon Dish), and "Qianzhang Pork" (Layered Tofu Skin Pork).

Ezhou Cuisine

Represented by Ezhou, Huangshi, and Huangzhou, Ezhou Cuisine belongs to the local flavors of southeastern Hubei. Its characteristics include generous use of oil, strong heat control, and expertise in red-braising (hongshao), oil-stewing (youmen), and dry-roasting/grilling (ganzhi). The taste is generally heavier and possesses a strong rustic flavor. Representative dishes include: "Steamed Wuchang Fish," "Gold and Silver Egg Dumplings," "Ciba Fish," "Yuanbao Meat," "Three Delicacies Qianzhang Rolls," "Tofu Boxes," "Tiger Skin Pork Hock," Huangzhou Dongpo Pork, Clay Pot Chicken Soup, and Plum Blossom Beef Tendon/Hoof.

Xiangyun Cuisine

Xiangyun Cuisine is found in the Xiangyang and Yunyang areas and represents the northern flavors within Hubei cuisine. Its characteristics include using pork, beef, and lamb as main ingredients, supplemented by freshwater fish. Dishes are deeply flavored, soft, tender, and aromatic with a crispy outer layer. They tend to have less soup and offer a lingering aftertaste. Common cooking methods are red-braising (hongba, hongshao), deep-frying (shengzha), and twice-cooking (huiguo). Representative dishes include: "Steamed Chazhou Bream," "Wudang Monkey Head Mushroom," "Dahe Chicken," "Xiangyang Rolled Pork Hock," "Dahe Red Fish," "Mustard Green and Shredded Pork," and "Three Embedded Dishes."

Southwestern Hubei Cuisine

In the Tujia and Miao ethnic minority areas of southwestern Hubei, famous dishes such as "Millet Glutinous Rice Meat," "Hundred Flower Water Shield," and "Fern Braised with Shredded Pork" offer a distinctly different and unique flavor profile.

Famous Dishes

Here are some representative dishes of Chu Cuisine:

Steamed Wuchang Fish (清蒸武昌鱼)
Lotus Root Soup with Pork Ribs (排骨藕汤)
Pearl Meatballs (珍珠圆子)
Mianyang Three Steamed Dishes (沔阳三蒸)
Steamed Soft-shelled Turtle with Rice Flour (粉蒸甲鱼)
Huangpi Three Delicacies (黄陂三合)
Panlong Cuisine / Coiled Dragon Dish (盘龙菜)
Hot and Sour Lotus Root Sprouts (酸辣藕带)
Stir-fried Red Cabbage Moss with Cured Meat (红菜苔炒腊肉)
Steamed Eel (炮蒸鳝鱼)
Shredded Eel Strips (皮条鳝鱼)
Braised Wild Duck (红烧野鸭)
Pan-fried Shrimp Cakes (煎虾饼)
Qianzhang Pork / Pork with Layered Tofu Skin (千张肉)
Sunflower Tofu (葵花豆腐)
Yingshan Slippery Pork (应山滑肉)
Braised Jiugong Stone Frog (黄焖九宫石鸡)
Orange Segment Fish Balls (桔瓣鱼元)
Dry-braised Copper Fish (干烧铜鱼)
Wanshou Soup / Longevity Soup (万寿羹)
Dongpo Pork (东坡肉)
Hot Dry Noodles / Reganmian (热干面)
Beef Oil Noodles (牛油面)

Dining Customs

The ingredients used in the diet of the Chu people were sourced from the Chu region itself. The characteristics and standard of their cuisine were consistent with the local resources and the development level of productivity. Chu dining culture most vividly reflects the features of a region known for fish and rice. Its main characteristics include: rice as the staple food, a strong preference for fish and meat, a wide variety of vegetable dishes, numerous soups, and a fondness for both alcohol and tea.