Hubei cuisine is derived from the native cooking styles of the Hubei province of China.
Hubei cuisine has more than two thousands years history. The dish name and style can be found in famous literature work Chuci done by Qu Yuan.
It emphasizes on how carefully the material is cut, and how the color matches, and specializing in steaming. The cooking style has been influenced by neighbor province cooking style such as Sichuan and Hunan . As result, Hubei cuisine also use dried hot pepper, black pepper and other spices to add flavor.
Because Hubei has plenty of the lakes, rivers and marshlands, fresh water product are major food material in Hubei cuisine.