Braised Longnose Catfish is a famous Hubei traditional dish and well-known both within Hubei and across China. Its raw material is the longnose catfish which lives in the regions between Shishou and Jinkou county, near Wuchang city.

The chef first cleans the fish, cuts it into pieces and deep-fries it. The fish is then stewed along with Shaoxing wine, shallot slices and grated ginger. Once the fish is cooked, water is added along with soy sauce, refined salt and monosodium glutamate and brought to a boil over a moderate heat and simmered until the soup becomes thick. If the soup is still too thin, starch can be added to thicken the sauce. The finished dish looks golden and inviting. The meat tastes tender and soft with a wonderful aromatic flavour.