Xiangyang's culinary identity is built around beef noodle soup — mianwo, a clear broth version — which locals eat for breakfast at outdoor stalls that operate from dawn until mid-morning. This is a dish worth getting up for: the broth is made from beef bones simmered overnight, the noodles are smooth rice flour, and a good bowl costs around ¥10. Fancheng district on the north bank has the densest concentration of traditional stalls.
For other meals, the city runs on standard Hubei cooking: river fish preparations, hot dry noodles (a Wuhan staple that has spread across the province), steamed dishes with lotus root, and simple rice plates at neighbourhood restaurants. The old town area near the city walls has restaurants oriented toward visitors; the side streets of both districts have more ordinary and cheaper options. Hot pot is widely available in the evenings.