The Cuisine of Wuhan, China: Recipes from The Land of Rice and Fish

By Ying Chang Compestine, "The Land of Rice and Fish," July/August 2007

Returning to her roots, Ying Chang Compestine rediscovers one of China’s most delicious regional cuisines.

The Yangtze River
Perhaps I’m biased, but I believe that the Yangtze flows through one of the most fascinating regions in the world. Its valley was the birthplace of Chinese civilization and the seat of power for many emperors. Situated on its banks at the crossroads of major land and water routes, Wuhan has been a critical base for Chinese rulers throughout history and was the flashpoint of the Communist Revolution. What most Westerners do not know, though, is that some of the most delicious cuisines of China come from this central region, known as “the Land of Rice and Fish.”

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