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A type of freshwater fish known for its tender meat and delicious taste.
In the kitchen
Wuchang fish is a type of freshwater fish known for its tender meat and delicious taste. It is often steamed, braised, or used in soups, highlighting its natural flavor. This fish is particularly popular in Chinese cuisine, especially in regions near the Yangtze River.
What's different
- Native to China's Yangtze River, it has a tender texture and less muddy flavor than common carp.
- Steamed with ginger and scallions, it's a staple in Hubei cuisine.
Other forms of Carp
Nutrition (per 100g)
200kcalCal
20.0gProtein
10.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
