清蒸武昌鱼 Steamed Wuchang fish

　　With a history of over 1,700 years, Steamed Wuchang Fish is a typical food in Wuhan.There are many famous restaurants in Wuhan which sales Steamed Wuchang fish,such as Hujin Restaurant,Dragon Prince Restaurant and so on.They all have branches established throughout the city.

　　Steamed Wuchang fish  usually select the fresh Wuchang fish material,the ingredients are mushrooms and bamboo shoots then use the chicken soup as sauce.Wuchang fish, known as Tuantoufang (blunt-snout bream), is a kind of bream fish, originally produced in the Liangzi Lake of Echeng County in Hubei Province.So the dish is named Wuchang fish.It has a shape of rhombus, with round head, thick body, wide snout, short back fin, and raised tail. It has fourteen ribs, one more rib than other bream fish.This kind of fish has delicate meat and plenty of fat.

　　The finished dish has complete shape,bright color like jade.The fish is very beautiful with red, black, green ingredients.When you eat it,you will find it tastes smooth and tender and it has delicate fragrance.Though Wuchang fish can be cooked into many kinds of dishes by different ways,Steamed Wuchang fish can keep the fragrance of fish,and it is easy to cooking.This fish is not tasteless,the taste is still delicious and tasty.

　　If we cut the fish evenly from the abdomen to the back,cut it into strips and keep the abdomen connected.Evenly spread a layer of salt and white pepper and pickle for about ten minutes.The put the fish on the plate,make the shape like a peacock spreads its tail feathers then put the fish in the pan and steam it.When it is finished,you will see a beautiful dish with delicious taste.

　　Wuchang fish has high medicinal value on preventing anemia, hypertension and so on.Wuchang fish is praised by people all the time.Even China's Chairman Mao Zedong, in his poem "Swimming", writes: "I have just drunk the waters of Changsha. And come to eat the fish of Wuchang.