湖北饮食有自己的特色，又受周边省份四川、湖南等影响，兼具包容与融合。热干面、牛肉面、武昌鱼、沔阳三蒸、排骨藕汤……旅游湖北，一定不能错过这场舌尖上的美食之旅。
Hubei has always been honored as “hometown of fish and rice”, as early as Pre-Qing Dynasty, cuisine in Chu State had become quite popular along Yangtze River. With the influence of Chu Culture and the geographical advantage known as “Province with thousands of lakes”, Hubei cuisine became famous for its freshwater fish dishes since almost every fish available in Hubei can be prepared into different dishes. The cooking method includes steaming, simmering, frying etc, maintaining the nature of fish. Famous dish include Wuchang Fish, Mianyang Three Steamed Dishes, hot and dry noodle, to name just a few.
湖北人喜欢拿藕和肉骨头煨汤，文火煨到肉烂脱骨，藕块吃起来口感粉糯又不失清脆，最绝的汤喝上一口，香浓清甜，不禁要感叹藕香与肉香的搭档简直是天下绝配！对于湖北人来说，排骨藕汤代表的就是家的味道。
People of Hubei love to drink soup, as a saying goes "no soup, no dinner". Hubei abounds in lotus roots, which are white and delicate and sweet while being eaten raw, enjoying good reputation throughout the country. Hubei people like to stew soup with lotus roots and meat bone; when it is ready, the lotus root tastes soft and crisp and the yummy soup is fragrant and sweet. One may exclaim that lotus root and pork ribs are a perfect match! For Hubei people, the soup means the taste of home.
图/蔡甸区文化和旅游局
图/极目新闻
图/江汉文化
在武汉，吃早餐俗称过早，最地道、最有名的当属热干面。圆润光滑的面条搭配品种齐全的配料，看上去色泽鲜亮，让人垂涎欲滴。
In Wuhan, having breakfast is commonly called passing morning, and the most typical and famous breakfast is "hot noodles with sesame paste". The mellow and smooth noodles with varieties of ingredients look inviting and make one’s mouth water. Fall in love with dry, chewy and tasty noodles, and you will also love the beautiful city.
图/大江金岸
图/武汉市文化和旅游局
襄阳人有一句顺口溜：“牛肉面，真是香，一天不吃想得慌。”制作地道的襄阳牛肉面的关键是汤汁和牛肉，必须是取材优质的黄牛肉，然后再加上辣椒和大料等十几种香料，经过几个小时的熬炼秘制而成。
There is a popular doggerel in Xiangyang, "beef noodles are so delicious that one will miss them without having it for a day". The keys of making authentic beef noodles are the soup and beef, which must be high-quality yellow beef, added chilli and aniseed and other dozens of condiments and stewed for several hours. Have a bite of beef and then some noodles and then sip some yellow rice wine. How wonderful it is!
图/汉水襄阳
图/樊城发布
早在三国时就誉满江南的“武昌鱼”，是指梁子湖生长的团头鲂。武昌鱼的烹制中最富盛名的是清蒸武昌鱼。蒸好的鱼淋上烧热的油，“吱”的一下倒到加了调料的鱼身上，一下子香气四溢，让人垂涎三尺。
Wuchang fish, enjoying good reputation in south regions of Yangtze River as early as the period of the Three Kingdoms, refers to the megalobrama amblycephala growing in Liangzi Lake. The fish with 13 thorns and a half is authentic “Wuchang fish”. The most famous dish, among others, is steamed Wuchang fish. Spray hot oil on the steamed fish with seasonings, and then the fish is ready with fragrant smell and taste.
图/鄂州融媒
图/叶恒
面窝是武汉名小吃之一，通常只在早餐时间提供。因四周厚而中间薄得干脆成了一个小洞，呈凹状，武汉人不习惯叫它“面凹”，而叫它“面窝”。
Doughnuts is one of the famous snacks in Wuhan, usually provided only during the breakfast time (called “passing the morning” by Wuhan people). Since the doughnut is thick all around and the middle is thin to a small hole, like a concave, so Wuhan people prefer to call it “doughnuts”, which are golden in color, thin and crisp in the middle part, and thick and soft in the brims, very sweet and tasty.
图/大成武昌
图/羊葱兔豆鱼
位于江汉平原的仙桃，旧称“沔阳”。沔阳三蒸到底是哪三蒸，民间比较统一的说法是蒸鱼、蒸肉、蒸蔬菜。
Xiantao, located in Jianghan Plain, was known as "Mianyang" in old times. The three steamed dishes of Mianyang are steamed fish, pork and vegetables, according to most local people.
图/仙桃市文化和旅游局
图/遇见仙桃
每年中秋蟹肥时节，鄂州境内的梁子岛便骤然热闹起来，众多食客会从四面八方驱车而来，只为这湖里的时令美味——梁子湖螃蟹。烹蟹最经典的做法当然要属传统的清蒸。清蒸除了能最大限度地保持大闸蟹的原汁原味外，更能突出大闸蟹的色、香、味。
At Mid-Autumn festival every year, Liangzi Island of Ezhou becomes lively and bustling all of a sudden. Many diners will drive from all directions, only to enjoy the seasonal delicacy – crabs in the Liangzi Lake. The crab breeding area of Liangzi Lake is nearly six times that of the Yangcheng Lake of Suzhou, The crabs are very big with white belly, delicious and fresh,not inferior to Yangcheng Lake hairy crabs. The most classical way of cooking crabs is traditional steaming, which can not only retain the original taste and flavor of the hairy crabs, but also can highlight the color, aroma and taste.
图/梁子岛生态旅游区
蟠龙菜俗称“卷切子”，是湖北省钟祥市的名优土特产品之一，系明朝宫廷御膳佳肴。此菜红黄相间、色泽鲜艳、造型美观、鲜嫩可口、油而不腻。每逢宴请宾客，席面上必有一道“蟠龙”菜，历来有无“龙”不成席之誉称。
Panlong(Curled-up dragon) dish is commonly known as "Juanqiezi"(rolling and cutting), one of the famous native products of Zhongxiang City, Hubei Province, and also known as a delicacy of imperial cuisine in the Ming dynasty. Since the first year of Jiajing period of Ming Dynasty, it has enjoyed a high reputation and been listed in the Chinese Cookbook. Thedish is in bright red and yellow, beautiful in shape, tender, oily but not greasy. In local place, when guests are treated, there must be a "curled-up dragon" dish on the table, no "dragon", no feast.
图/荆门文旅
图/荆门旅游
三游神仙鸡是宜昌市一道传统菜，宜昌的三游神仙鸡选用肥嫩仔鸡为原料，经宰杀治净后，以整鸡置砂钵用多种调味料腌渍，再加高汤及香料、冰糖等调料烧沸，然后移小火至汁浓鸡熟装盘。色亮香醇，原汁原味。
Sanyou spring chicken is a traditional dish of Yichang. The dish uses a fat and tender chick as the main ingredient; after killing and cleaning it, the whole chick is placed in a sand potand pickled with a variety of spices, boiled with soup- stock and spices, rock sugar and other condiments, and then stewed with soft fire till the soup is concentrated and chicken cooked. Put it on the plate and it is ready. The color is bright and the fragrance mellow, with original taste and flavor.
图/宜昌市城市规划展览馆
图/宜昌发布
编辑/楚小游
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