Wuchang bream is the blunt snout bream mainly produced in Liangzi Lake, Hubei, with tender and delicious flesh.

Wuchang bream is the common name for a freshwater fish of the genus Megalobrama in the carp family, with the scientific name blunt snout bream (Megalobrama amblycephala). It is mainly distributed in the lakes of the middle and lower reaches of the Yangtze River, and the stock produced around Liangzi Lake in Hubei is the most famous. Its body is laterally compressed and high, roughly diamond-shaped in outline, with a small head and small mouth, a noticeably raised back, and a blue-gray body color marked with several black longitudinal stripes. It is one of China's important freshwater economic fish species.

Many people confuse Wuchang bream with common bream; the two look similar but are not the same. Wuchang bream has a higher body and a shorter caudal peduncle, and its ventral keel generally extends from the pelvic fins to near the anus, while the common bream's ventral keel is longer, running from below the pectoral fins all the way to the anus. On the market, blunt snout bream and triangular bream are also often sold as common bream, and when buying, one can distinguish them by body height and keel length.

In the natural environment, Wuchang bream mostly inhabits the middle and lower layers of still-water lakes. It is a herbivorous fish: juveniles feed on plankton, while adults mainly eat aquatic plants and tender grass. It grows quickly, adapts well, and is easy to raise. Today it is common in both pond and cage aquaculture, and during farming the water quality must be kept fresh and green fodder must be supplied in sufficient quantity.

Wuchang bream has tender flesh, relatively few intermuscular bones, and a moderate fat content, and has long been ranked as a top-grade freshwater fish. The famous Hubei dish steamed Wuchang bream emphasizes original flavor, and during steaming the heat should not be excessive, so as to keep the flesh tender. Before cooking at home, the live fish can be kept for a while in clean water to let it expel impurities from its body, which gives a better final flavor.