The teacher asked me to write a paper about Wuhan's food resources?

Wuhan is the center of hubei cuisine. Generally speaking, the local cuisine in Wuhan is Hubei cuisine, which is divided into four schools: Jingnan, Xiangyun, Ezhou and Hanyuan. Among these four schools, the flavor of southern Beijing is good at stewing game and small aquatic products, while chicken, duck, fish, eggs, milk, vegetables and beans are cooked together, which is thin, pure, elegant and refreshing. Xiangyun's flavor is mainly poultry meat, mixed with fresh fish, proficient in braised steak, thorough taste, less soup, soft and crisp; Ezhou flavor is good at processing grain, beans, fruits and vegetables, and pays attention to frying and stewing. It is characterized by wide use of oil, strong fragrance and strong local flavor. Han Mian's flavor is famous for cooking aquatic products and simmering soup, and he is good at preparing livestock and seafood. From this, we can easily see that Hubei cuisine has preserved many ancient cooking methods of Chu people, and Chu cuisine is based on the lakes and mountains around Yunmengze, so there are many aquatic products and game as raw materials, and Wuchang fish, a bream, is the most representative food culture in Hubei. Flat body, weighing about one catty or two or three catties, tender and white meat, rich in protein and fat. It is a rare freshwater fish dish. If this kind of fish is cooked by steaming, which is a traditional cooking method that Hubei people are good at, its delicious and elegant flavor is particularly prominent. Since the pre-Qin period, Hubei has produced a large number of bamboo and wood horns. Up to now, many high-end restaurants in Hubei still use lacquerware with strong Chu style as utensils, and even use bamboo utensils on cookware, such as common bamboo tube steamed vegetables, and many famous dishes in Wuhan. Among them, Wuchang fish is mainly made of steamed wuchang fish, stuffed Wuchang fish, butterfly Wuchang fish, Maotai Wuchang fish, chicken porridge paste Wuchang fish, braised Wuchang fish, Myrica rubra Wuchang fish, snow-capped Chimonanthus Wuchang fish and so on. Among them, Myrica rubra Wuchang fish obviously inherited the tradition of "cooking fish with salted plum acid" in Chu cuisine. As a chef with a liberal arts background, I think Wuhan cuisine. Besides these famous dishes, there are many famous dishes in Wuhan, such as Sam Sun Bean Skin and Regan Noodles. As for the hospitality etiquette of Wuhan cuisine, I only know that Wuhan people usually cook a sparerib soup when entertaining guests. If not, it is considered impolite. Moreover, when making sparerib soup, lotus root, a special product of Hubei, is often added. This dish is usually eaten around the Mid-Autumn Festival, and it doesn't taste right until it is eaten.

Because I am not from Wuhan and have been away from Wuhan for a long time, I can only give you these materials for your reference.