Scallion-Braised Wuchang Fish 葱烧武昌鱼
Scallion-Braised Wuchang Fish is featured among the local specialties of Hubei.
Scallion-Braised Wuchang Fish (葱烧武昌鱼) is a Hubei (湖北) dish with a rich, fragrant sauce and tender flesh. Hubei Daily (湖北日报) describes it as a regular presence at local New Year reunion dinners.
How it is made
In a recipe supplied by Hubei Weidao (湖北味道) at Beijing Hubei Mansion (北京湖北大厦) and published by Beijing Time (北京时间), the fish is scored on both sides, seasoned with salt and cooking wine, then pan-fried until golden.
The fish is returned to the pan with ginger, scallions, garlic, cooking wine, light and dark soy sauces, stock, sugar and vinegar. It braises under a lid over medium-low heat for about eight minutes. The cook then reduces the sauce, removes the tied scallions, adds chopped scallions and pepper, and thickens the liquid with starch. A final splash of vinegar goes in before serving.
Flavour and texture
Hubei Weidao describes this preparation as strongly aromatic with scallions, combining sweet, sour and mildly spicy flavours. Hubei Daily’s New Year feature emphasizes the smooth, tender fish and the deeply fragrant sauce.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-27. Recipes and servings vary between kitchens.