Fish & seafood 河鲜海鲜

Zhanghe Reservoir Fish Head 漳河鱼头

Zhanghe Reservoir Fish Head (漳河鱼头) is listed among the local specialties of Jingmen, Hubei. The name includes 鱼头 (fish head).

Jingzhou Steamed Fish Cake 荆州鱼糕

Jingzhou Steamed Fish Cake (荆州鱼糕) turns grass carp into a white, tender cake enriched with lard and eggs. In Jingzhou (荆州), it often opens a banquet, earning the alternative name toucai (头菜), or first dish.

Jiayu Paizhou Fish Balls 嘉鱼簰洲鱼圆

Jiayu Paizhou Fish Balls (嘉鱼簰洲鱼圆) are fish balls from Jiayu County (嘉鱼县) in Xianning (咸宁), Hubei, whose towns include Paizhouwan (簰洲湾镇).

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Chibi Steamed Fish Cake 赤壁鱼糕

Chibi Steamed Fish Cake (赤壁鱼糕) is a steamed cake of finely scraped freshwater fish from Chibi (赤壁), a city in Xianning (咸宁), Hubei.

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Eel Rice Noodles 鳝鱼粉

Eel Rice Noodles (鳝鱼粉) is a bowl of noodles with swamp eel from Xiantao (仙桃) in Hubei, a city the Hubei Daily calls China's eel capital ("中国黄鳝之都"). The paper says Xiantao's eel noodles were already well known in the Qing dynasty.

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Xiantao Rice-Meal Steamed Fish 蒸鱼

Xiantao Rice-Meal Steamed Fish (蒸鱼) is the fish member of Mianyang three steams (沔阳三蒸), the steamed dishes of Xiantao (仙桃) in Hubei, which was Mianyang county until 1986.

Qianjiang Braised Crayfish 潜江油焖大虾

Qianjiang Braised Crayfish (潜江油焖大虾) is an oily, red, spicy crayfish dish from Qianjiang (潜江). The shell-on preparation keeps the head contents with the meat, and cuts in the crayfish allow the sauce to penetrate.

Garlic Crayfish 蒜蓉小龙虾

Garlic Crayfish (蒜蓉小龙虾) is freshwater crayfish cooked under a coat of golden minced garlic.

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Plain-Steamed Crayfish 清蒸小龙虾

Plain-Steamed Crayfish (清蒸小龙虾) is crayfish steamed plainly in the shell and eaten with a dipping sauce.

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Crayfish Tail Balls 虾球

Crayfish Tail Balls (虾球) is listed among the local specialties of Qianjiang, Hubei. The name includes 虾 (shrimp or prawns).

Steamed Rice-Field Eel 蒸鳝鱼

Steamed Rice-Field Eel (蒸鳝鱼) is one of the steamed fish dishes of Tianmen (天门), a city on the Jianghan Plain of Hubei that promotes itself as China's home of steamed dishes.

Fish head with chopped chilies 剁椒鱼头

The tender cheeks and skin contrast with the coarse chili mixture, producing a salty, spicy sauce. The head contains bones and cartilage throughout.