Eating Habits of Wuhan People

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Eating Habits of Wuhan People


“No needs to be particular about the recipes, all food have their own uses. Rice wine and tangyuan are excellent midnight snacks, while fat bream and flowering Chinese cabbages are great delicacies.” Hankou Zhuzhici (an ancient book recording stories about Wuhan) produced during Daoguang Period of Qing Dynasty, reflects indirectly the eating habits and a wide variety of distinctive snacks with a long history in Wuhan, such as Qingshuizong (a pyramid-shaped dumpling made of glutinous rice wrapped in bamboo or reed leaves) in Period of the Warring States, Chunbinbian in Northern & Southern Dynasties, mung bean jelly in Sui Dynasty, youguo (a deep-fried twisted dough stick) in Song & Yuan Dynasties, rice wine and mianwo in Ming & Qing Dynasties as well as three-delicacy stuffed skin of bean milk, tangbao (steamed dumpling filled with minced meat and gravy) and hot braised noodles in modern times.


Besides the snacks, Hubei cuisine ranks as one of the China’s ten major styles of cooking with many representative dishes. With development of more than 2,000 years, Hubei cuisine, originating in Chu Cuisine in ancient times, has developed a lot of distinctive dishes with its own characteristics, such as steamed blunt-snout bream in clear soup, preserved ham with flowering Chinese cabbage, etc.