Chapter 150: On The Way To Kaifeng (4)
In fact, Qing, being from Hubei, knew Hubei cuisine inside out. When it comes to Hubei, it was first, golden mandarin fish, and then soft-shelled turtle.
Roughly speaking, in Chinese people’s perception, if you put mandarin fish or soft-shelled turtle with lotus root and cook it, they would generally accept it as Hubei cuisine.
There were also lamb and duck dishes.
But those two were so common in Chinese people’s daily lives that they were enjoyed in any region, and pork was just like China itself.
The Chinese love for pork went beyond just eating it; they even came to resemble its national character, so one could say they were practically living piglets.
Besides these, various freshwater fish dishes were developed, but interestingly, they don’t often eat them as sashimi.
Of course, it’s not that they don’t eat it at all.
This aversion was due to records of geniuses from the ancient State of Wu dying young after being defeated by parasites from eating raw freshwater fish.
And then they all blamed the heavens for it.