Home-style Method and Tips for Steamed Wuchang Fish

[Dish flavor]Fresh and savory

[Ingredients involved]Fish

[Characteristics]

1. "Wuchang fish" refers to freshwater fish produced in the Wuchang area. Varieties include bream, chub, grass carp, silver carp, etc., among which the Fankou bream produced in Liangzi Lake in Wuchang is the most precious. Fankou bream also includes varieties such as Changchun bream, triangular bream and blunt-snout bream, among which the blunt-snout bream is unique to Wuchang.

2. "Wuchang fish" had already won fame north and south of the Yangtze River as early as more than 1700 years ago during the Three Kingdoms period. The most renowned is Wuchang Dazhonghua Restaurant. Representative famous dishes such as "Steamed Wuchang Fish", "@#@244@#@ Wuchang Fish" and "Braised Wuchang Fish in Oil" are even more widely praised. In particular, after Chairman Mao Zedong's famous verse "Having just drunk the water of Changsha, I now eat Wuchang fish" was published, Wuchang fish became famous at home and abroad.

3. "Steamed Wuchang Fish" uses fresh live Fankou blunt-snout bream as the main ingredient, paired with winter mushrooms and winter bamboo shoots, and seasoned with clear chicken broth. The finished dish has a complete fish shape, a white and bright color, and is crystal-clear like jade; the fish meat is delicious, the broth is clear, retaining the original juice and flavor, light, refreshing and savory. The fish body is garnished with red, white and black ingredients, which further brings out a plain yet gorgeous look, served with shredded ginger and sesame oil, with a fragrant aroma that greets the nose.