When it comes to Hubei cuisine, do you think it should be called "Ecai" or "Chu cuisine"? Some people say that it should be called "Ecai" because Hubei is referred to as "E"; some people say: It should be called "Chu cuisine", because Chu culture is the root of the Jingchu land.
In fact, in August 2018, the General Office of the Hubei Provincial Government issued the "Opinions on Promoting the Innovative Development of Chu Cuisine", which clearly stated that the abbreviation of Hubei cuisine would be uniformly standardized as "Chu cuisine", which completely ended the long-term dispute between "Ecai" and "Chucai".
Chu cuisine, although the popularity is not as good as Sichuan cuisine and Hunan cuisine, but it is fragrant and distinctive, and it is extremely jingchu style. Although the taste of Hubei cuisine has nothing to say, it is a bit like the fine wine in the deep alley, not many people know it, and its international popularity is not very loud.
For the definition and characteristics of Chu cuisine, many people are not clear. Chu cuisine, Hubei flavor, based on aquatic products, fish and food-based, thick and bright juice, fresh and slightly spicy, pay attention to the natural color, rich dishes, many feasts, good at steaming, simmering, frying, roasting, stir-frying and other cooking methods, with rolling, rotten, fresh, mellow, fragrant, tender, foot seven beauty.
Chu cuisine, formerly known as Ecai, also known as Hubei cuisine. Ancient name Jingcai, originated from the Jianghan Plain, which from Qu Yuan's "Chu Ci" "Summoning The Soul" and "Great Moves" two articles, recorded that there were more than 20 Chu place names in the Chu Palace Feast - the earliest written record of the palace feast menu in China and more than a hundred pieces of Spring and Autumn Warring States period food utensils unearthed in the tomb of Marquis Yi of Suizhou, it can be seen that Ecai originated in the Spring and Autumn Warring States Period (then known as "Chu Cuisine"), gradually developed by the Han Wei, Tang and Song Dynasties, and matured in the Ming and Qing Dynasties.
Wuhan On December 3, 2020, the third Chu Cuisine Food Expo was held in Wuhan, and at the Chu Cuisine Industry Development Conference on the same day, the first batch of 21 "Chu Cuisine Standards" in Hubei were officially released.
The 21 Chu dishes of the Chu Cuisine Standard are: steamed Wuchang fish, Jingsha turtle, Qianjiang oil braised crayfish, Chuanyang three steaming, Zhongxiang panlong vegetables, Huangzhou Dongpo meat, braised catfish, pork rib root soup, bacon stir-fried vegetables, oil braised shiitake mushrooms, Guizhou Bay fish rounds, Honghu duck braised lotus root, yellow braised dumplings, fragrant fried warped fish, white cauliflower button meat, chicken pen rack fish belly, braised fish bridge, Luotian chestnut roasted chicken, Xiangyang hoof, clay pot chicken soup, Enshi Kang potatoes
In October 2013, the Wuhan Municipal People's Government announced that the Wuhan Municipal Department of Culture issued the Yanyang Tianwuchang Fish Making Technique as the Intangible Cultural Heritage of Hubei Province; in January 2018, the Wuhan Municipal People's Government announced that the Wuhan Municipal Intangible Cultural Heritage Production Technique issued by the Wuhan Municipal Bureau of Culture; in June 2011, the Wuhan Municipal People's Government announced that the Wuhan Municipal Department of Culture issued the Yanyang Tiancang Fish Making Technique as the Intangible Cultural Heritage of Hubei Province.
Carry forward the culture of Chu cuisine and remember that the taste of your hometown is on a sunny day!