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Cuisine

Hubei cuisine is one of China's ten major styles of cooking. With a history of more than 2,000 years, Hubei cuisine, originating in ancient Chu cuisine, has developed a number of distinctive dishes, such as steamed blunt-snout bream in clear soup, preserved ham with flowering Chinese cabbage, and others. On the third day of the third month of the lunar calendar, many in Wuhan eat dìcài zhǔ jīdàn (地菜煮鸡蛋), an egg dish which is supposed to prevent illness in the coming year.

"No need to be particular about the recipes; all foods have their own uses. Rice wine and tangyuan are excellent midnight snacks, while fat bream and flowering Chinese cabbages are great delicacies." This attitude expressed in Hankou Zhuzhici reflects indirectly the eating habits and a wide variety of distinctive snacks with a long history in Wuhan, such as Qingshuizong (a pyramid-shaped dumpling made of glutinous rice wrapped in bamboo or reed leaves) in the Period of the Warring States, Chunbinbian in Northern and Southern dynasties, mung bean jelly in the Sui dynasty, youguo (a deep-fried twisted dough stick) in the Song and Yuan dynasties, rice wine and mianwo in the Ming and Qing dynasties, as well as three-delicacy stuffed skin of bean milk, tangbao (steamed dumpling filled with minced meat and gravy) and hot braised noodles (reganmian) in modern times.

Guozao (過早) is a popular way to say 'having breakfast' in Wuhan, and a part of the city's culture. As a hub for land transport in China, Wuhan has gathered and mixed together various habits and customs from neighboring cities and provinces in all directions, which gives rise to a concentration of diverse cuisines from different places. The most famous place to guozao (have breakfast) is Hubu Street (戶部巷), a 150-meter-long street in the neighborhood of Simenkou (司门口). Along its short length one can find nearly all the traditional foods of Wuhan, such as: