Steamed Wuchang Fish

出自 027
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Steamed Wuchang Fish

Steamed Wuchang Fish.jpg

Wuchang fish, one kind of bream fish, enjoys a worldwide reputation. Teeming in Liangzi Lake in the supervision of both Jiangxia and E』zhou City of Wuhan, it turned from the tribute in Feudal Period to the delicacy at present. Dazhonghua Restaurant in Wuchang, established by people from Anhui in 1933, is very famous for steaming Wuchang fish in clear soup that is the most popular cuisine among its various special cuisines. As steaming is the most typical style of cooking, normally the dish name Wuchang Fish means the fish cooked by steaming. They usually steam fresh blunt-snout bream around 1 kilogram in weight with a dozen prepared materials and seasonings, such as hams, Xianggu mushrooms, winter bamboo shoots and control the temperature and duration strictly so that the dish will be done to a turn. After decorating the cooked fish with red, green and yellow vegetable shreds to enhance its good look and delicious smell, a dish of Wuchang fish with quite tender meat in tasty soup is ready. Over 3 dozens of food with fish as main material can be available with other styles of cooking apart from steaming, such as stewing with oil, braising, brewing.