Chu Cuisine

Chu(楚) cuisine is the cuisine centered in Hubei(湖北) Province of central China.

Wuhan(武漢) is the main city of the region. Jingzhou(荊州) is also significant.

Wuhan is known for its breakfast foods, considered a celebration of the morning(過早).

Ingredients

Rice is a staple food in the region, commonly steamed and served with side dishes. Sticky rice(糯米) is steamed or otherwise cooked and made into sticky rice wine(酒釀).

Soybean(黃豆) is widely used, often to make tofu.

Cowpea(短豆 / 豆角) is sometimes pickled to make sour cowpea(酸豆角).

Daikon(蘿蔔) is often pickled to make pickled daikon(拉蘿蔔). Mustard is also pickled to make pickled mustard greens(榨菜).

Kiwifruit(獼猴桃) seems to be native to the region.

Wuchang bream(武昌魚) is a favorite fish.

Dishes

• steamed rice
• white zong(白粽子): steamed sticky rice wrapped in bamboo leaf, served with honey or sugar
• wonton(水餃)[餛飩]: thin boiled dumplings, sometimes served in broth
• guo kui(鍋盔): thin, flaky flatbread with savory or sweet filling
• mian wo(麵窩 / 麵凹): fried doughnut made from rice and soybean, sometimes with sesame seed or scallion
• hot dry noodles(熱乾麵): noodles with sesame sauce and pickles, usually served for breakfast
• three fresh tofu skin(三鮮豆皮): tofu skin with sticky rice filling
• egg wine(蛋酒): a sort of drink or soup made from egg, sticky rice wine, and sugar
• steamed wuchang bream(清蒸武昌魚)