Hubei Cuisines “湖北菜”
Hubei Cuisines “湖北菜”, also known as “鄂菜” E cuisine. As Hubei province 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. Hubei cuisine also uses dried hot pepper, black pepper and other spices to enhance the flavour of dishes.
Hot Dry Noodles
“热干面” /rè gān miàn/
The history of Hot Dry Noodles:
In the early 1930s, there was a small restaurant operated by Bao Li, who made a living by selling bean noodles and noodle soup near a temple in Hankou. One day, by accident, he spilt sesame oil onto his noodles. The next day, he eventually boiled those noodles and added shallot and other condiments. Next morning, his noodles soon became very popular because of its unique taste. Many people ask Bao Li what kind of noodle it is, Bao Li answered: Hot dry noodles.
Lotus roots
“莲藕” /lián ǒu/
Lotus root is a special native ingredient of Hubei, which is also a high yield vegetable grows in the lakes. Hubei natives are good at cooking Lotus roots. Lotus root sandwich "藕夹” is one of their favorite snacks. However, Hubei locals usually use Lotus roots to cook soup. The Lotus root Pork ribs soup "排骨莲藕汤“ is a common dish in Hubei.
This video introduced the two famous Lotus root dishes as well as a story behind Lotus roots.