Back in history, Wuchang fish originated in liangzi lake, Changgang and Fankou, the estuary. We should know that Wuchang of Wuchang fish is a geographical concept, not referring to Wuchang in today's three towns, but to ancient Wuchang and Ezhou today!

Chairman Mao's famous poem "Only drink Changsha water, but also eat Wuchang fish" made Wuchang fish famous at home and abroad, fragrant in Wan Li, and became a famous dish in Hubei. Wuchang fish can be used to cook dozens of fish dishes with different flavors, such as steamed wuchang fish, stuffed Wuchang fish, braised Wuchang fish, lobster sauce Wuchang fish, butterfly Wuchang fish, Maotai Wuchang fish, chicken porridge cream Wuchang fish, Myrica rubra Wuchang fish, Snow Chimonanthus Wuchang fish, etc. Among them, steamed wuchang fish is well-known, with a fragrant smell and tender meat.

Wuchang fish is native to liangzi lake, Changgang and Fankou of the estuary. "Wuchang" of Wuchang Fish does not refer to today's Wuchang, but to the ancient Wuchang and today's Ezhou. In 195s, more than 3 researchers from Institute of Aquatic Sciences of Chinese Academy of Sciences, such as Yi Bolu, discovered that there was a kind of bream in liangzi lake, which was not found in previous literature. He named it Megalobrama amblycephala, commonly known as Wuchang fish.

Wuchang fish is 165 ~ 456 mm long. The side of the body is flat and high, rhombic, with the mouth in the end position, the mouth crack is wide, arc-shaped, and the body is bluish gray. Mainly distributed in medium-sized lakes in the middle and lower reaches of the Yangtze River. More suitable for still water life. The difference between Wuchang fish and common bream is that Wuchang fish has 13 and a half fishbones, while bream has 13 fishbones.

Wuchang fish is warm in nature and sweet in taste, and has the effects of tonifying deficiency, invigorating spleen, nourishing blood, expelling wind and invigorating stomach; It has the effects of regulating viscera, stimulating appetite, strengthening spleen and stimulating appetite, and can inhibit the occurrence of anemia, hypoglycemia, hypertension and arteriosclerosis.

Wuchang fish is rich in nutrition, which can be eaten by ordinary people and is suitable for all ages. Wuchang fish is high in protein and low in cholesterol. It is suitable for people who are anaemic, weak and malnourished. People with chronic dysentery should not eat it.

The cooking method of Wuchang fish was recorded by Jia Sixie in Qi Min Yao Shu. There are three methods of steaming, boiling and roasting in Wuhan. Located at the intersection of ZhangYang Liu, Jiefang Road, Wuchang, Greater China Restaurant is a famous restaurant specializing in cooking Wuchang fish. Only by inheriting and developing the recipe of Wuchang fish can more people in the world and even the whole world eat food and praise Wuchang fish in Hubei Province.