THREE THOUSAND YEARS OF PASTA AND MEATBALLS

In the same way that Rome is known for dysentery, Venice for the black plague, Paris for crotch rot and syphilis, Shenzhen for Sars, now Wuhan is known for the new and improved respiratory ailment similar to the common cold. A pity, really, because unlike Paris, one cannot travel to Wuhan.
And now I really want to got there.


楚菜

From Wikipedia:
"Hubei cuisine emphasises the preparation of ingredients and the matching of colours. It specialises in steaming techniques. Its style is influenced by the cooking methods of the cuisines of neighbouring provinces such as Sichuan and Hunan. As a result, Hubei cuisine also uses dried hot pepper, black pepper and other spices to enhance the flavour of dishes."

"Wuhan style, which specialises in soups. Wuhan is also known for its noodle dishes, such as hot dry noodles. Additionally, Wuhan is famous for its dry pots, which are similar to hot pot but without the soup base."
End quote.


An internet search for 武漢餐廳 ("Wuhan restaurant") pulls up a map which is, for the foreseeable future, totally useless. The images that result are mostly uninteresting, though searching for 武漢菜 ("Wuhan cuisine") is infinitely more rewarding. Several beautiful photos.

Wuchang Fish, steamed buns, steamed fish, steamed pork, steamed meatballs, steamed shrimp balls.
And many delicious looking noodle dishes.



The regionym "Chu" (楚 'cho') applies to both Hubei and Hunan (湖北 and 湖南 respectively) and dates back three millennia. It plays a prominent role in the Spring and Autumn period and Warring States period. The character means 'distinct, clear, obvious', as well as a bush that is bracken-like. Other words particularly associated with that place: 嬭 ('naai'; milk, titty, mommy) 酓 ('yim'; bitter, sip) 芈 ('me'; bleat, baa) 熊 ('hung'; bear, brilliant).


At least for the next several days, researching Wuhan cuisine through the internet may be an obsession. Particularly noodles. And steamed pork.
Results might be posted.




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