Steamed Wuchang Fish 清蒸武昌鱼

Lotus Root and Pork Ribs Soup 排骨煨藕汤

Wangji Chicken Soup 汪集鸡汤

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Steamed Wuchang Fish 清蒸武昌鱼
Wuchang fish, a species of bream, is famous worldwide. Found teeming in Liangzi Lake near the Jiangxia and E’zhou districts in Wuhan, Wuchang fish went from being a tribute to landholding lords during the Feudal Period to the delicacy it is today.  Dazhonghua Restaurant in Wuchang, established by migrants from Anhui in 1933, is famous for steaming Wuchang fish in a clear soup, the most popular of all the local fish-soup specialties.  As steaming is the most typical method of cooking in Wuhan, when you see “Wuchang fish” on a menu, you can usually assume it is steamed.  Fresh, blunt-snout bream weighing around 1 kilogram is typically used, and is accompanied by a dozen or so additional ingredients and seasonings such as ham, xianggu muchrooms and winter bamboo shoots.  The cooking temperature is strictly controlled to ensure a light, fluffy filet.  The cooked fish is adorned with bright shreds of red, yellow and green vegetables to enhance its aroma, and the dish is then brought to your table.  Over three dozen other dishes featuring fish as the main ingredient are available in Wuhan. 

Lotus Root and Pork Ribs Soup 排骨煨藕汤
Hubei people are fond of having soup all year long year. Though Lotus Root and Pork Ribs Soup is common soup, you can never find this kind in other places of China, but not as succulant and tasty as the Wuhan lotus root and pork ribs soups. 

Wangji Chicken Soup 汪集鸡汤
Wangji is a small town in Xinzhou Districtand noted for its succulant chicken soup. The secret for this delicious soup is its water that is drawn from Wangji water well.  The water gives the soup a distinctive natural sweet flavor.
Add: Wangji Street, Xinzhou District, Wuhan
Tel: 027-89875718

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