"Being drinking the Yangtze River and eating Wuchang fish", this poem makes Wuchang fish a household name. Among the Hubei cuisine, Wuchang fish has a variety of practices, the most important of which is onion, dried or braised, and the most classic practice is the onion. The meat of Wuchang fish itself is fresh and tender, and there are few thorns. After the oil is scented with chopped green onion, the taste is even more unusual. The taste of the delicious fragrance is full before you move the chopsticks. The fish sauce is delicious and relished. Long.