|This article does not cite any sources. (August 2012) (Learn how and when to remove this template message)|
|This article is part of the series|
As Hubei has plenty of lakes, rivers and marshlands, freshwater produce are used as major ingredients in the local cuisine.
Hubei cuisine emphasises on the preparation of ingredients and the matching of colours. It specialises in steaming techniques. Its style is influenced by the cooking methods of the cuisines of neighbouring provinces such as Sichuan and Hunan. As a result, Hubei cuisine also uses dried hot pepper, black pepper and other spices to enhance the flavour of dishes.
Hubei cuisine comprises three distinct styles:
- Wuhan style, which specialises in soups. Wuhan is also known for its noodle dishes, such as hot dry noodles.
- Huangzhou style, which is more oily and tastes more salty than the others.
- Jingzhou style, which specialises in fish dishes and uses steaming as the primary method of cooking.
Freshly made noodles drying in the sun in Futu, Huangshi Municipality
|This article related to Chinese cuisine is a stub. You can help Wikipedia by expanding it.|