Regional dishes & banquets 地方菜与宴席

Tongshan Sweet Potato Starch Dumplings 通山包坨

Tongshan Sweet Potato Starch Dumplings (通山包坨) are round parcels of sweet-potato starch dough around a savoury stir-fried filling, made in Tongshan county (通山县) in Xianning (咸宁), Hubei.

Suizhou Spring Rolls 随州春卷

Suizhou Spring Rolls (随州春卷) are square parcels of tofu skin filled with greens, mushroom, minced pork and egg and briefly fried, made in Suizhou (随州), Hubei.

Three-Delicacy Casserole 三鲜煲

Three-Delicacy Casserole (三鲜煲) is Suizhou's (随州) sanxian served in a pot: triangles of pork cake fried on a sheet of tofu skin, egg dumplings, braised pork and cowpea balls arranged over greens in chicken stock.

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Zhangguan Hezha Ground Soybean Soup 张关合渣

Zhangguan Hezha Ground Soybean Soup (张关合渣) is a newer version of hezha (合渣), the ground-soybean dish of Enshi (恩施) in western Hubei.

Xiantao Rice-Meal Steamed Vegetables 蒸菜

Xiantao Rice-Meal Steamed Vegetables (蒸菜) are the vegetable member of Mianyang three steams (沔阳三蒸), the steamed dishes of Xiantao (仙桃) in Hubei, which was Mianyang county until 1986.

Tianmen Steamed Dishes 天门蒸菜

Tianmen Steamed Dishes (天门蒸菜) are the steamed dishes of Tianmen (天门), a city in Hubei that its government calls the home of steamed dishes ("蒸菜之乡").

Yihe Freshwater Clams 义河蚶

Yihe Freshwater Clams (义河蚶) are freshwater bivalves from the Tianmen River (天门河) in Tianmen (天门), Hubei, and a banquet dish the city is known for.

High-Mountain Potatoes 高山洋芋

High-Mountain Potatoes (高山洋芋) are the potatoes of Shennongjia (神农架), Hubei, known locally as yangyu (洋芋) and named on the Shennongjia Forestry District government portal as a local speciality.

Zhangjiajie three-ingredient pot 张家界三下锅

The interest lies in contrasting soft, chewy and springy cuts beneath a common savory, often spicy seasoning.

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Hengyang layered celebration bowl 衡阳土头碗

It offers a sequence of textures, from soft meat to springy prepared ingredients and broth-soaked vegetables. The serving is generous and meant to be explored.

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Baoqing steamed mixed-meat basin 宝庆大蒸盆

Long steaming gives tender textures and an integrated, rich cooking liquid, with different layers contributing their own flavor.

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Pounded chillies with century eggs 擂辣椒皮蛋

The eggs bring a firm, translucent white and a creamy yolk; the chillies add smoke, heat and green-vegetable flavour. Pounding spreads the yolk through the mixture, making it richer than an ordinary chilli salad.

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