Hubei Cuisine Series -- Innovative Flavors

Author: Liu Nianqing, edited by Pan Dongchao
Publisher:
Publishing Date: 2004-03-01
Features: Xiangyun cuisine is prevalent in the Han River basin, including regions such as Yunyang, Guanghua, Fancheng, and Suizhou. [It primarily uses livestock as the main ingredient, supplemented by fresh fish. It excels in red braising and stir-frying, with flavors that permeate deeply, minimal sauce, tender, crispy, fragrant, and lingering aftertaste. The preparation of mountain delicacies, mushrooms, and fruits is also highly skilled. Fish and shrimp skewers inherit ancient traditions, making them a northern specialty of Hubei cuisine. Compared to other culinary systems, Hubei cuisine has its own distinctive features. Hubei cuisine is rooted in aquatic products, with fish dishes as the main focus. It features rich sauces, glossy thickeners, fragrant and slightly spicy flavors, emphasizing the natural essence of ingredients. The cuisine offers a wide variety of dishes, abundant banquet options, and excels in cooking methods such as steaming, stewing, deep-frying, roasting, and stir-frying. In folk cuisine, braised soups, steamed dishes, meat cakes, fish balls, and rice-based snacks are the mainstays, embodying the seven virtues of being rolling, tender, fresh, mellow, fragrant, tender, and abundant. It is both economical and practical. While preserving the flavors of the Chu region, Hubei cuisine strives for innovation, boldly explores new trends, and keeps pace with the times, constantly evolving. Through the publication of this book, we hope to raise the banner of Hubei cuisine, enabling it to spread across the nation like the Wuchang fish. After the fragrance of steamed dishes and braised soups fills the land, we aim for Hubei cuisine to systematically reach the entire country, contributing to the global dissemination of the profound and rich culinary culture of China.]