Food

Hubei is one of the birthplaces of Chinese and its ancient culture. In ancient Chu culture, the food style is mainly fresh and salty, which can date back to the ages of Qu Yuan. Porridge and soup were mostly favored.
Now, Hubei cuisine consists of dishes from Wuhan, Jinnan, Xiangyun and Southeast Hubei. Wuhan cuisine originated in an area where there is a major-scale inland fishery. Fish is the main ingredient of many dishes, such as steamed Wuchang fish, penholder-like fish belly, brown-sauce-stewed fish and quick-boiled fish with oranges. Other typical local dishes include steamed triplet from Mianyang, chicken broth stewed in an earthen jar, thousand-sliced pork, calipash soup with wax gourd and medicinal soups made by the long and gentle stewing of fried chicken with seasonings.
 
 

Wuchang Fish

 Spicy noodels, sweet & sour pork and some tufu

The word "Guozao" (meaning having breakfast outdoors) first appeared in the book Hankou Zhuzhi Ci during the Daoguang Period of Qing Dynasty. It refers to Wuhan people's having breakfast. Because of geographical environment and economic activities, people in Wuhan got used to the custom of Guozao outdoors a long time ago. The restaurants in Wuhan are highly developed, of various kinds, and of styles of both north and south. They are scattered in many streets all over the city, prosperous and crowded. According to statistiques, as many as 100, 1000 people are engaged in the business. Guozao has been in the noticeable characteristic in this city.

(English.CNHubei. Hubei Food Culture.. 6 Jan. 2011 http://english.cnhubei.com/2008-09/19/cms673032article.shtml.)

Yichang Oranges