Steamed Wuchang fish Hubei one of the two names of the dish. Because of the production from Ezhou Liangzi Lake and famous. The head is big and high, the face is flat back thick, prismatic. Human body fat abundant old, meat flavor delicious, material juice aroma, rich in nutrients, called fish in the real flavor delicious. 1957 Mao Zedong current chairman of the "Song of Water. Swimming" released in 1957, the ancient poem "only drink Changsha water, and eat Wuchang fish", resulting in everyone's interest in Wuchang fish. Along with the development trend of society, cooking Wuchang fish processing technology continues to improve and enhance, from the traditional steamed, boiled, sizzling three kinds of development trend to the steaming, stewing, net clothes, slippery and so on a variety of ways, in which especially the Wuchang Dahua restaurant's steaming Wuchang fish distinctive, often done for the store banquets soup dishes, and its advantages are: soft taste, fragrant and delicious, famous both at home and abroad.

The production method is: the fish will be organized neatly, both sides of the graver on the orchid grass flower knife, with hot water into the pool, two-color with slices of flat mushrooms, cooked ham slices, bamboo shoots slices, sprinkled with pig fat ding, green peas, green onion knots, slices of ginger, table salt, Shaoxing wine, white soup, on the drawer about 10 minutes to take off the steam, pick up the ginger and garlic, will be decanted in the fish head soup in the spoon boil, beat the white foam, add chicken essence, lard, white pepper, pour the fish on the body, the fish head, the fish head soup is not a good choice. pepper, pour on the body of the fish can be.

Spare ribs and lotus root soup will be chopped after the pork ribs into the boiling water blanch, fishing up and drained. Then use cooking oil chili pot, the pork ribs into the pot to fry, and then put into the pot, add the appropriate warm water, boiling salt. The other old lotus root peeled and cleaned, cut into irregular rhombus shape. Add a small amount of salt raw mix, until the pork ribs cooked to 6 perfect, will be disposed of the lotus root poured into the pot, after stirring, again boiled, moderate salt, until the ribs blood rot lotus root powder, served into the soup bowl when sprinkled with some green onion, white pepper. Characterized by meat and lotus root fragrant rotten, the material juice is delicious.

"Steam" is a traditional Hubei folk style of cooking. Steamed dishes most of the soup for the banquet on the table, so the Jianghan Plain has "not square (refers to the steamer frame) not clear the guest" custom. This dish is mostly small steamer on the table, the traditional steamer is generally 17 centimeters in diameter, exquisite special, alias "stack cage". Hubei Xiantao streets and alleys of the hotel are generally a large stainless steel steamer, on the buckle with three small round holes in a large barrel, each small round holes in the top of the multi-layer or a dozen layers of small steamer. Steam hot hoo-hoo, full of street fragrance.

Do pearl rounds, the best fat and lean meat to do dumpling filling, lean enough tender, too fat taste greasy feeling. After the dumplings are cooked, the taste is soft and sticky moderately, the flavor is delicious and refreshing, the surface of the encapsulation of the rice balls firm up, crystal clear snow white, bright and shiny, like a natural pearl of the style of the general people can not bear to go down the chopsticks.