Discover the culinary treasures of Hubei Province

Discover the culinary treasures of Hubei Province, where centuries of tradition meet exquisite flavors.

The Wuchang fish, a prized bream from the serene Liangzi Lake, boasts a history dating back to the Three Kingdoms period (220-280). Its delicate, melt-in-your-mouth flesh, rich with subtle sweetness, transforms beautifully through steaming, braising, or a crisp fry.

Beyond this, Hubei's fish balls reign supreme, a testament to the region's culinary artistry and symbolic significance. "No feast is complete without fish balls," the saying goes, with their presence at banquets weaving tales of academic triumph and abundant blessings.

And for a taste of home, the fragrant lotus root soup with pork ribs is a staple – a comforting embrace found in every Hubei household. With China leading the world in lotus root production, and Hubei providing a remarkable third of the country's bounty, this humble root holds a special place in the region's heart and cuisine.

(All photos taken by Fang Zhijun)