Wuhan cuisine features lightly spiced flavoring and strong tastes, delicious soups and delicate fish dishes. Wuhan Cuisine is also known for its unique methods of preparing delicacies from land and sea, freshwater fish and soup.

Steamed Wuchang Fish (清蒸武昌鱼)
With a history of over 1,700 years, Steamed Wuchang Fish is a typical food in Wuhan. This freshwater fish, when steamed together with mushrooms, bamboo shoots and chicken soup, keeps both the original fresh taste of the fish and the nutrients.

Fried Bean Curd Sheets (三鲜豆皮)
It is a classic Wuhan breakfast. To make this dish, bean curd (or tofu) is stuffed with pork meat, egg and shrimp. Good sheets are fairly thin and made with pure water at a low temperature. Sheets fried according to such requirements are crispy on the outside and soft inside.

Hot-dry Noodles (热干面)
It is reputed to be one of the five most famous types of noodle in China and the most favorite choice for breakfast by Wuhan people. Hot-dry noodles are made by cooking the fresh noodles mixed with sesame oil in boiling water, when the noodle has cooked and cooled, it becomes pliable. The noodles are then placed in boiling water again to be reheated and the process is repeated. After seasoning has been added, including spring onion and sauce, the hot-dry noodles are ready to be served.

Mian Wo (面窝)
It is a kind of fried pie with a little salty taste, usually eaten with soybean milk or porridge for breakfast.