Hubei

Doupi , also called "triple delicacy doupi" (三鲜豆皮, sānxiān dòupí), is a breakfast dish from the city of Wuhan in Hubei province. It is often sold as a street food. The name of the food comes from the material of the outside layer, which is made out of a blend of green bean powder, eggs, milk, and flour. This dish was invented in 1931 by a local chef who improved the traditional doupi cooking style and later went on to open the famous restaurant named Laotongcheng.

Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. Fish soups are similar to and often indistinct from fish stews, though soup is generally wetter than stew.

Hot dry noodles , known in Chinese as reganmian, is a traditional dish of Wuhan, the capital of Hubei province in central China. Hot dry noodles have an 80-year history in Chinese food culture; they are unique because the noodles are not in a broth like most other Asian-style hot noodle dishes. They are the most significant, famous and popular breakfast food in Wuhan, often sold by street carts and restaurants in residential and business areas. The price is between 4-6 yuan. Breakfasts such as hot dry noodles are available from about 5 am, These noodles can be prepared within minutes and are affordable, so they are a popular breakfast. There are hot dry noodle restaurants all over the city. Typical hot dry noodle dishes contain soy sauce, sesame paste, pickled vegetables (carrots and beans), chopped garlic chives and chili oil. Hot dry noodles, along with Shanxi's knife-cut noodles (刀削面; 刀削麵; dāoxiāomiàn), Liangguang's yifumian, Sichuan's dandanmian, and northern China's zhajiangmian, are collectively referred to as the "top five noodles of China" by People's Daily, and in a 2013 article titled "China's Top 10 famous noodles" Business Insider reported that CNTV rated hot dry noodles the top Chinese noodle dish. The specifics of the preparation of hot dry noodles is discussed in Wuhan author Chi Li's novel Cold or Hot, It's Good to Live (冷也好热也好活着就好). The recipe for hot dry noodles differs from cold noodles and soup noodles, as the dish is served hot without broth.

Mianwo is a deep-fried, donut-shaped snack from Wuhan in Hubei province in central China. It is made from soy milk, rice milk, flour, sesame, and chopped Chinese scallion. Mianwo usually has a salty taste, but a sweeter variant may be made with diced sweet potato. The origin of Mianwo is uncertain, but tradition dates it back to the Guangxu era of the Qing Dynasty . A local sesame cake maker, Chang Ziren, supposedly created the first Mianwo while experimenting with novel seed cake varieties in Hankou.

Shumai is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, variations of shumai are found in Japan and Southeast Asia, such as the Indonesian siomay. In Australia, it developed into dim sim. This is the most well-known variety outside of Asia and is from the southern provinces of Guangdong and Guangxi. As prepared in Cantonese cuisine, siumaai is also referred to as "pork and mushroom dumpling". Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock. Bamboo shoots, water chestnuts and pepper can also be added. The outer covering is made of a thin sheet of lye water dough, which is either yellow or white. The center is usually garnished with an orange dot, made of crab roe or diced carrot, although a green dot made with a pea may be used. The decorative presentations vary.[citation needed] A fish paste variety of siumaai is sold as a popular street food in Hong Kong, usually alongside curry fishballs. It is most often eaten with a sweet soy sauce and/or chili oil.[citation needed]

Fried ring pastry

Steamed rice cake, made with rice, sugar and rice wine, serve cold

A beverage made with rice milk and red sugar, common during summer

Beverage made with glutinous rice and yeast

Bats as food are eaten by people in some areas of North America, Asia, Africa, Pacific Rim countries, and some other cultures, including the United States, China, Vietnam, the Seychelles, the Philippines, Indonesia, Palau, Thailand, and Guam. Half the megabat species are hunted for food but only eight percent of the insectivorous bat species are. In Guam, Mariana fruit bats (Pteropus mariannus) are considered a delicacy. Bats have likely been consumed as a food source since prehistoric times in the Asia-Pacific region. Chronostratigraphic analysis of archaeological sites indicate that bats could have been exploited as a food source since 74,000 years ago by Homo floresiensis. On tropical islands, hunting large fruit bats was a worthwhile expenditure for prehistoric hominins. These megabats could be easily captured in caves in large numbers, and processing effort was also minimal. Bats have been hunted by Aboriginal Australians for thousands of years, extending into modern times. Popular game species are the black flying fox and the little red flying fox. In 1997, it was estimated that the Aboriginal people of the Top End consumed 180,000 flying foxes each year.

A beef ball is a common food in Cantonese and overseas Chinese communities and originated from the Teochew people. Beef balls are made of pulverized beef and are similar in form and preparation to fish balls, but with a darker color. Nearly all meatballs (made from pork, beef, fish, or other animal flesh) made in Asia differ significantly in texture to their European counterparts. Instead of mincing the meat, which is done for meatballs of European origin, cooks pound the meat until it is pulverized. This process results in a smooth texture. Pounding, unlike mincing, uncoils and stretches previously wound protein strands in meat and allows them to cure to a gel with heat in a similar manner as surimi. This technique is also often used for meat fillings in steamed dishes. After the meat is prepared, it is divided into balls, seasoned, and boiled in water. With prolonged cooking, the tiny pieces of tendon from the meat in the balls will dissolve. The result is meatballs with a tender, bouncy texture.

Clam is a common name for several kinds of bivalve mollusc. The word is often applied only to those that are deemed edible and live as infauna, spending most of their lives halfway buried in the sand of the sea floor or riverbeds. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. They live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in North America. Clams in the culinary sense do not live attached to a substrate and do not live near the bottom (whereas scallops do). In culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. Many edible clams such as palourde clams are ovoid or triangular; however razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.

Crabs are decapod crustaceans of the infraorder Brachyura , which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax.[a] They live in all the world's oceans, in freshwater, and on land. They are generally covered with a thick exoskeleton. They generally have five pairs of legs, and they have pincer claws on the ends of the frontmost pair. They first appeared during the Jurassic period, around 200 million years ago. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.

Pan-fried pork belly

Doupi , also called "triple delicacy doupi" (三鲜豆皮, sānxiān dòupí), is a breakfast dish from the city of Wuhan in Hubei province. It is often sold as a street food. The name of the food comes from the material of the outside layer, which is made out of a blend of green bean powder, eggs, milk, and flour. This dish was invented in 1931 by a local chef who improved the traditional doupi cooking style and later went on to open the famous restaurant named Laotongcheng.

Seafood and chicken dish

Eels are elongated fish, ranging in length from five centimetres to four metres (13 ft). Adults range in weight from 30 grams to over 25 kilograms. They possess no pelvic fins, and many species also lack pectoral fins. The dorsal and anal fins are fused with the caudal or tail fin, forming a single ribbon running along much of the length of the animal. Most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. A majority of eel species are nocturnal and thus are rarely seen. Sometimes, they are seen living together in holes, or "eel pits". Some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft). Only members of the family Anguillidae regularly inhabit fresh water, but they too return to the sea to breed. Eel blood is poisonous to humans and other mammals, but both cooking and the digestive process destroy the toxic protein. The toxin derived from eel blood serum was used by Charles Richet in his Nobel Prize-winning research, in which Richet discovered anaphylaxis by injecting it into dogs and observing the effect.

Pork is coated with rice flour, then steamed, may also use other meats such as beef, lamb

Boiled, stir fried, steamed, meatballs, soups

Cold lamian noodles, shredded carrots, cucumbers, eggs and tofu, served with peanut sauce or sesame sauce

Lotus root soup with pork ribs

Mala xiang guo , roughly translated into English as "spicy stir-fry hot pot", is a Chinese dish prepared by stir-frying. Strongly flavored with mala, it often contains meat and vegetables, and has a salty and spicy taste. The preparation process involves placing the required ingredients in the pot, stir-frying and adding seasoning. In restaurants, customers usually choose the ingredients (meat and vegetables) by themselves before the chef prepares the dish. Mala xiang guo is a spicy and tongue-numbing dish that originated from the Tujia people of Jinyun Mountain in Chongqing, China in the early 2000s. The name of the dish is self-descriptive, with "ma" meaning tongue-numbing and "la" meaning spiciness. The "spicy and tingling" sensation is a distinctive flavour feature of Sichuan cuisine, which is known for its bold use of spicy ingredients. Although it is a spicy dish, it is popular all over China for its complex flavour profile and affordability. It became a popular meal choice for lunch or dinner, as it is a hearty and savoury dish known for its spicy and tingling flavours. Mala xiang guo is served as a side dish or a main course, and paired with rice or noodles or eaten on its own. Individuals can customize it to their taste preferences, adjusting the level of spiciness and adding different vegetables and meats to make it more filling or to create unique flavour combinations.

Steamed meatballs rolled in glutinous rice, made with pork, fish

Hubei duck

Pork rib soup

Salamanders are a group of amphibians typically characterized by their lizard-like appearance, with slender bodies, blunt snouts, short limbs projecting at right angles to the body, and the presence of a tail in both larvae and adults. All ten extant salamander families are grouped together under the order Urodela from the group Caudata. Urodela is a scientific Latin term based on the Ancient Greek οὐρά δήλη: ourà dēlē "conspicuous tail". Caudata is the Latin for "tailed ones", from cauda: "tail". Salamander diversity is highest in eastern North America, especially in the Appalachian Mountains; most species are found in the Holarctic realm, with some species present in the Neotropical realm. Salamanders never have more than four toes on their front legs and five on their rear legs, but some species have fewer digits and others lack hind limbs. Their permeable skin usually makes them reliant on habitats in or near water or other cool, damp places. Some salamander species are fully aquatic throughout their lives, some take to the water intermittently, and others are entirely terrestrial as adults.

Pork, artemisia selengensis and chilies

Shredded pork, chicken and pig stomach

A shrimp or shrimps (UK)) is a crustacean (a form of shellfish) with an elongated body and a primarily swimming mode of locomotion – typically belonging to the Caridea or Dendrobranchiata of the order Decapoda, although some crustaceans outside of this order are also referred to as "shrimp". More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.

Turtle and pork stew

Steamed pork ribs coated with rice powder

Tangbao or soup buns are large, soup-filled steamed buns in Chinese cuisine. They are also sometimes known as guantang bao or soup-filled buns. Various varieties are found, with some name variations in various parts of the country. All of these buns are made by wrapping a gelatinous filling in dough, which is then steamed to melt the filling into soup. Tangbao first appeared in the capital city of the Song dynasty, Bianjing, now Kaifeng, Henan. It spread to the Yangtze River delta following the Jingkang Incident. Some examples of tangbao include:

Three separate dishes of steamed fish, pork, and meatballs or shrimp balls

Turtles are reptiles of the order Testudines, characterized by a special shell developed mainly from their ribs. Modern turtles are divided into two major groups, the Pleurodira and Cryptodira (hidden necked turtles), which differ in the way the head retracts. There are 360 living and recently extinct species of turtles, including land-dwelling tortoises and freshwater terrapins. They are found on most continents, some islands and, in the case of sea turtles, much of the ocean. Like other amniotes (reptiles, birds, and mammals) they breathe air and do not lay eggs underwater, although many species live in or around water. Turtle shells are made mostly of bone; the upper part is the domed carapace, while the underside is the flatter plastron or belly-plate. Its outer surface is covered in scales made of keratin, the material of hair, horns, and claws. The carapace bones develop from ribs that grow sideways and develop into broad flat plates that join up to cover the body. Turtles are ectotherms or "cold-blooded", meaning that their internal temperature varies with their direct environment. They are generally opportunistic omnivores and mainly feed on plants and animals with limited movements. Many turtles migrate short distances seasonally. Sea turtles are the only reptiles that migrate long distances to lay their eggs on a favored beach.

Steamed Wuchang fish, for example, tuantoufang, a blunt-snout bream

Spicy noodles with beef, soy sauce, sugar, chili peppers, herbs and spices

Noodles made from ground rice and mung beans, used as wraps, in soup

Soybeans tossed with soy sauce, aged vinegar, sesame oil and chili peppers

Doupi , also called "triple delicacy doupi" (三鲜豆皮, sānxiān dòupí), is a breakfast dish from the city of Wuhan in Hubei province. It is often sold as a street food. The name of the food comes from the material of the outside layer, which is made out of a blend of green bean powder, eggs, milk, and flour. This dish was invented in 1931 by a local chef who improved the traditional doupi cooking style and later went on to open the famous restaurant named Laotongcheng.

Large pan-fried bread, may be filled with savory ingredients

Red cabbage stalks, for example, stir fried with smoked pork

Hot dry noodles , known in Chinese as reganmian, is a traditional dish of Wuhan, the capital of Hubei province in central China. Hot dry noodles have an 80-year history in Chinese food culture; they are unique because the noodles are not in a broth like most other Asian-style hot noodle dishes. They are the most significant, famous and popular breakfast food in Wuhan, often sold by street carts and restaurants in residential and business areas. The price is between 4-6 yuan. Breakfasts such as hot dry noodles are available from about 5 am, These noodles can be prepared within minutes and are affordable, so they are a popular breakfast. There are hot dry noodle restaurants all over the city. Typical hot dry noodle dishes contain soy sauce, sesame paste, pickled vegetables (carrots and beans), chopped garlic chives and chili oil. Hot dry noodles, along with Shanxi's knife-cut noodles (刀削面; 刀削麵; dāoxiāomiàn), Liangguang's yifumian, Sichuan's dandanmian, and northern China's zhajiangmian, are collectively referred to as the "top five noodles of China" by People's Daily, and in a 2013 article titled "China's Top 10 famous noodles" Business Insider reported that CNTV rated hot dry noodles the top Chinese noodle dish. The specifics of the preparation of hot dry noodles is discussed in Wuhan author Chi Li's novel Cold or Hot, It's Good to Live (冷也好热也好活着就好). The recipe for hot dry noodles differs from cold noodles and soup noodles, as the dish is served hot without broth.

Small, crisp, sweet stuffed with sugar, sesame, dried tangerine and osmanthus flower

Mianwo is a deep-fried, donut-shaped snack from Wuhan in Hubei province in central China. It is made from soy milk, rice milk, flour, sesame, and chopped Chinese scallion. Mianwo usually has a salty taste, but a sweeter variant may be made with diced sweet potato. The origin of Mianwo is uncertain, but tradition dates it back to the Guangxu era of the Qing Dynasty . A local sesame cake maker, Chang Ziren, supposedly created the first Mianwo while experimenting with novel seed cake varieties in Hankou.

Shumai is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, variations of shumai are found in Japan and Southeast Asia, such as the Indonesian siomay. In Australia, it developed into dim sim. This is the most well-known variety outside of Asia and is from the southern provinces of Guangdong and Guangxi. As prepared in Cantonese cuisine, siumaai is also referred to as "pork and mushroom dumpling". Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock. Bamboo shoots, water chestnuts and pepper can also be added. The outer covering is made of a thin sheet of lye water dough, which is either yellow or white. The center is usually garnished with an orange dot, made of crab roe or diced carrot, although a green dot made with a pea may be used. The decorative presentations vary.[citation needed] A fish paste variety of siumaai is sold as a popular street food in Hong Kong, usually alongside curry fishballs. It is most often eaten with a sweet soy sauce and/or chili oil.[citation needed]

Songzi honey pomelos are a specific variety of pomelo known for their sweet flavor and large size. They are typically available in the produce section from late fall to early spring.

Pot-stewed spicy duck necks, serve with beer

Tofu skin roll or Tofu roll is a dim sum dish. It can be found in Hong Kong and among overseas Chinese restaurants. It is usually served in a small plate in twos or threes. In all cases, the outer layer is made of tofu skin. There are a number of cooking styles. Fillings include pork, vegetables, fish, and beef. The fried version is known as . The first character "fu" comes from tofu, though a more accurate description is that the skin is made from the ingredient bean curd. Some Cantonese restaurants serve the fried crispy version at night, often with mayonnaise as dipping sauce. Another name is the (豆腐捲, tofu gyun). Some ingredients include shrimp, chicken, leeks, bamboo shoots, small carrots, tofu, scallions, sesame oil, or bean sprouts.

Chilled salad made with preserved duck eggs and steamed tofu