Yichang sits at the boundary between Hubei cooking and the spicier traditions of the upper Yangtze, which means the food is better than the city's tourist-infrastructure profile might suggest. River fish is the local specialty: steamed carp with ginger and soy, or braised in the local style with dried chilli and Sichuan peppercorn. The streets around the old town and the waterfront area have the best concentration of local restaurants. Hot pot — Chongqing style, intensely spiced — has spread throughout the city.
The night market near the waterfront sets up in the evenings with stalls selling river snacks, grilled skewers, and cold dishes. Prices are very low by any standard; expect to pay ¥30–60 per person at a sit-down local restaurant. Avoid the tourist-oriented restaurants immediately adjacent to the ferry terminal, which cater to cruise groups and price accordingly.