Xiao Fei suddenly whispered to me: "By the way, I just somehow, the poem of "Water Tune Song Tou Swimming" suddenly came to my mind - I drank Changsha water and ate Wuchang fish. Thousands of miles of the Yangtze River crossed, and the eyes of Chu Tianshu were extremely eye-catching. Regardless of the wind and waves, it is better than a leisurely stroll, and today you have to be free. The son said on the river: The deceased is like Sifu! The wind is moving, the turtle and snake are quiet, and the ambition is ambitious. A bridge flies north and south, and the moat becomes a thoroughfare. The stone wall of the Xijiang River is erected, the clouds and rain of Wushan are cut off, and the high gorge is out of the Ping Lake. The goddess should be unharmed, when the world is shocked, this big river and lake breeds fat and tender fresh fish, you see, we patronize and order other dishes, we almost forgot the famous Wuchang fish, we have to order one quickly, no fish is simply not a feast!" I also said with enlightenment: "Fortunately, Xiaofei, you are more clever, you actually remembered it, otherwise we can miss the top delicacy." Xiao Fei was very excited and ordered Wuchang fish to the shopkeeper.

Hu Jiaojiao asked with a smile next to her: "Brother Xiaofei, what kind of fish is this Wuchang fish you are talking about, there are so many names, why do you have to call it Wuchang fish?" Xiao Er laughed and said unhurriedly: "The name of the fish Wuchang fish is actually what we often call bream, tuantou bream, because its meat is tender and delicious." Liangzi Lake in Jiangxia District of Wuhan City and Ezhou City is rich in this fish, because of its vast lake, which leads directly to the Yangtze River, and the river water can be backfilled. As a result, the lake water quality is good and the bait is abundant, which is convenient for the growth and reproduction of Wuchang fish. At the same time, in the middle and lower reaches of the Yangtze River, this kind of fish is also produced, so Wuchang fish is a fish named after the place of origin, if as the name suggests, then Wuchang fish is a fish produced in Wuchang. The name of Wuchang fish began during the Three Kingdoms period. Its name is related to the ancient Wuchang of the former capital of the Three Kingdoms. Due to the struggle of Sun Quan, Cao Cao, and Liu Bei for the control of the middle reaches of the Yangtze River, the ruling center of Eastern Wu was uncertain. The earliest ruling center of Eastern Wu (195~208 AD) was Wu, which moved to Jingkou on the eve of the Chibi War and moved to Moling in 221 AD. After the Battle of Chibi, Sun Quan lived in Lukou (in present-day Chibi City, Hubei) for more than a year, and after destroying the army of Guan Yu, the general of the Shu Han Dynasty, and reoccupying Jingzhou, Sun Quan lived in Gong'an for another two years. When the situation in Jingzhou stabilized, Sun Quan moved the ruling center from Gong'an to Exian County at that time to take the righteousness of Wuerchang, changed Exian County to Wuchang County, and built Wuchang City in the eighth lunar month of the same year, commonly known as Wuwang City. At that time, Wuchang was mountainous in the south, with lakes on the east and west sides of the Xiangjiang River, with a wide water surface, many fish, and many wild beasts, but the population was very sparse. Therefore, shortly after Sun Quan's arrival, he moved a thousand residents from Jianye to Wuchang. These immigrants lived in Wuchang for a period of time, and faced difficulties in their employment and habits, so they clamored to return to Jianye. This is what the history books say, Wu established in Hubei, migrated to Jianye and thousands of households, so there is a saying that he would rather drink Jianye water than eat Wuchang fish. It can be seen that the original Wuchang fish statement originated from the Three Kingdoms. However, Wuchang fish is not a fish from Wuchang. Only the tuantou bream caught in Fankou, where Liangzi Lake in Ezhou flows into the Yangtze River, is the real Wuchang fish. Many businessmen often use triangular bream and Changchun bream to pretend to be Wuchang fish, but our store is definitely the real Wuchang fish, so you must tell me how to distinguish? In fact, it is very simple, let me tell you a less reliable way to identify: only 13 fish with half bones are Wuchang fish. Whether this is accurate, the guests will finish eating, if there is still leisure, you can count it, but we eat fish in Hubei to talk about the season: spring silver carp and summer carp, green grass catfish skin. Also talk about the parts: bream eat the edge, crucian carp eat the spine, fat head shell grass carp skin. More about the method: the loach should be stir-fried, the fish should be slipped, and the fish steak should be grilled, and the Wuchang fish is the most recommended to be steamed. This Wuchang fish is the most respected steamed, the most prestigious of which is the steamed Wuchang fish, because the steaming method is the most representative, usually Wuchang fish as the name of steamed Wuchang fish. We generally use about one kilogram of fresh Fankou bream as the main ingredient, supplemented by more than 10 kinds of ingredients such as ham, shiitake mushrooms, winter bamboo shoots, chicken soup, etc., steamed in the basket, and strictly control the heat to make it just right. After steaming, the fish is decorated with red, green and yellow shredded vegetables to make it colorful, fragrant, delicate and delicate, and the soup is delicious. In addition to steaming, they also use oil stew, braised and flower brewing methods to create more than 30 kinds of fish dishes, which look really beautiful and beautiful, do you want to have another steamed Wuchang fish?" Xiao Fei nodded and said: "Of course, if you don't eat Wuchang fish in Hubei, isn't it in vain?"

Xiao Er smiled and said: "Haole, I'll be here soon, but why do you have a soft spot for Wuchang fish? It really makes me wonder, you don't want to eat so many fish in Hubei, you have to eat Wuchang fish! We are a province of a thousand lakes, and there are so many varieties of fish, there are countless of them, not to mention Wuchang fish." There are more than 1,000 kinds of freshwater fish and vegetables alone, and there are tens of thousands of farmhouses and fishermen who sing the leading role with local fish dishes. Not to mention the high-profile famous dishes such as coral mandarin fish, chrysanthemum fish, orange petal fish, home-style dried fried Diao Zi fish, glutinous fish, and steamed fish head are also popular. Find any one in the Lake District, and make a whole fish feast at any time like a piece of cake. However, it is true that Wuchang fish is too famous, so it is famous, well-known at home and abroad, and it is a tribute and a delicacy on the table. There are many kinds of cooking methods, and they are very particular and the most famous. It has been appreciated by celebrities and scholars throughout the ages, so its reputation is getting bigger and bigger. The quicksand was even more eye-opening, and he salivated and said: "That's good, that's good, then come back to the fish you just said, and eat fish at one time today." ”