Wuchang fish is a famous aquatic product at home and abroad. Liangzi Lake, jointly managed by wuchang city and Ezhou, is rich in this substance. It was a tribute of feudal times, and now it is delicious on the table. The cooking methods are varied and exquisite, among which steamed wuchang fish is the most famous, and Wuchang Greater China Restaurant is the best restaurant. This restaurant, funded by Anhui people, was established in 1933 and is famous for its cooking Wuchang fish. Because steaming is the most representative method, Wuchang fish is usually used as the name of steamed wuchang fish. They usually use a kilogram of fresh whale as the main ingredient, supplemented by more than ten kinds of ingredients such as ham, mushrooms, winter bamboo shoots and chicken soup. Steam in a cage and strictly control the heat to make it just right. The steamed fish is decorated with red, green and Huang San shredded vegetables, which makes it full of color, fragrance, tenderness and taste. In addition to steaming, they also created more than 30 kinds of fish by braising in oil, braising in brown sauce and making flowers.

China onion

Since the Shang Dynasty, people in China have been planting them. Tujia 'nao Town and Gongyou Town near liangzi lake in Ezhou have mild climate, abundant rainfall and sticky soil, which are suitable for planting high-quality green onions. It is big and round, with thin, white, crisp and slag-free skin. The pickled sweet and sour onion processed with it is famous at home and abroad for its crystal particles, clear marinade, rich aroma, moderate sweetness and sourness, milky white color and crisp texture. Allium chinense is rich in protein, carbohydrates, vitamins and mineral salts, and has the functions of invigorating spleen, stimulating appetite, delaying aging, and preventing cancer. It is not only suitable for eating, but also a good gift.