Kamaboko is praised for its "fish cake without seeing the fish, the fish has a meaty taste, the meat has a fish aroma, is fragrant and smooth, and melts in the mouth". As one of the eight famous dishes in the Jingzhou/Shashi area, it has a long history. During the Warring States Period 2,000 years ago, the capital of the Chu State was located five kilometers north of today's Jingzhou. It is said that during the Warring States Period, there was a hotel specializing in cooking fresh fish in Jinan City, the capital of Chu. One summer, the owner bought a lot of fresh fish. There were few customers and there was a lot of leftover fish. Seeing that the fish meat was about to rot, the owner thought of it and made fish cakes. After tasting it, the diners found it fresh and delicious, with endless aftertaste, and they all praised it.

The "Jingzhou fish cake" passed down from generation to generation is made of white fish meat. It is crystal white, extremely fragrant, and has a Chudi flavor. Later generations also used red fish meat to fry fish balls, and stewed chicken, pork kidneys and pork belly, which became a famous banquet dish in Jingzhou. On top of the feast, the white fish cakes and red fish balls complement each other, which is particularly eye-catching and stimulates people's appetite. As a result, fish cakes became widely spread in the Jingsha area. During the Spring and Autumn Period and the Warring States Period, fish cakes became the first dish in Chu palaces. Until the Qing Dynasty, they were still a court dish. It is said that after tasting Jingsha fish cakes, Emperor Qianlong blurted out: Eat fish but don’t see fish. Human lily cake.

Based on the selection of materials, fish cakes can be divided into grass carp (grass carp) cakes, green carp (herring) cakes, and domestic fish (silver carp) cakes. Among them, domestic fish cakes are thicker, have a lighter aftertaste, and are of poor quality; grass fish cakes are tender in texture and have a moderate texture; green grass cakes are delicious and of high quality, but herring is difficult to obtain. If you are lucky enough to taste it, it is a good product.

"Jingzhou fish cake" is a special dish that has been popular in Jingzhou for many years. There is a saying among Jingzhou people that "there is no feast without cake". "Jingzhou Fish Cake" uses herring and other ingredients as its main ingredients. It is exquisite in the selection of ingredients, appropriate combination of various ingredients, and exquisite production techniques. The dish has a complete color, aroma, taste and shape, and is rich in nutrients. It is a good dish suitable for all ages. In 2009, Jingzhou fish cakes declared by Jingzhou District were selected into the provincial intangible cultural heritage list of Hubei Province.

In the surrounding counties and cities of Jingzhou, ordinary people basically make fish cakes. Every year when the New Year comes at the end of the year, they start to get busy making fish cakes: killing fish, washing fish, chopping stuffing, and making fire. They are so busy that it is a scene of joy and prosperity. Fish cake making has become a Jingzhou people. An indispensable scenery during the Chinese New Year.

Everyone who grew up eating fish cakes knows that the selection of raw materials for fish cakes and fish balls, the proportion of fish and meat, and the skill of the master making the fish cakes will directly affect the quality of the fish cakes. quality. In Songzi, Jingzhou, which is known as the Province of Thousand Lakes and is extremely rich in aquatic resources, large and small rivers crisscross the area, green mountains and green waters complement each other. It is the highest quality freshwater source area in Hubei. The main sources of income for the villagers there are agriculture and fishery. Due to underdeveloped transportation and no industry, the water quality there is not polluted, and the fish and meat are very delicious.

There are so many ways to eat a kind of fish cake, which fully reflects the Chu people’s spirit of meticulous work and pursuit of perfection. When making fish cakes, pay attention to economic principles, because Jingzhou is a land of fish and rice, with abundant freshwater fish, which is the main raw material of fish cakes. At the same time, if it is not a Chinese New Year or a wedding or wedding, few people will make fish cakes as a daily dish during normal seasons. If your friend is not from Jingzhou, remember to try Jingzhou’s local specialty dish – Jingzhou Fish Cake.