Fish cake, because the birthplace of Jingzhou, so commonly known as Jingzhou flower cake. It is the selection of minced fish, eggs and meat as the key raw materials for the production and processing of cooked food, channel fresh and tender, aromatic and refreshing, nutritious, young and old savory, is the folk banquet reception of guests of the best products. Fish cake, as one of the eight famous dishes of Jingzhou, its historical time has a long history.

The legendary story of Emperor Shun with the female Ying, E Huang two consorts down south, over the Jiangling (Jingzhou) area, E Huang tired into a disease, sore throat, to eat fish but also aversion to fish bones, so the female Ying in the local fisherman under the specific guidance of the melting of their own culinary skills, made fish cakes for E Huang. Emperor E ate it and recovered quickly. Emperor Shun heard about it and praised it. Since then, the fish cake has been widely known in the Hunan area. Spring and Autumn and Warring States, Ji Nan City (the capital of Chu, the remains of Ji Nan City in today's Jingzhou into the north) South Gate has a "lily live fish Zhuang", Chu Zhuang Wang one day out of the tour tour this fish farm occasional food and favorites, and then was the introduction of the fire of the Chu Palace Court-style head of the home-cooked small dishes.

Until the Qing Dynasty, still occurring in the palace dishes, I heard that the Qianlong Emperor tasted Jingzhou flower cake off the mouth and chanting: "Eat fish can not see the fish, pretty lily flower cake." The key to the custom of playing fish cake is widely spread around Jingzhou in Hubei Province, where it is generally called flower cake. Therefore, strictly speaking, there is no Hubei Province fish cake called, only Jingzhou fish cake, Jingzhou flower cake called. Come to believe, fish cake in the Jingzhou area has thousands of years of history time, but, has never been across the Jingzhou area, then said next to the Jingzhou one west and one east of the Yidu and Wuhan City, unless it is from the Jingzhou, very few people understand the fish cake.

Possibly with Jingzhou's distinctive natural geography and culture, Jingzhou region is the vast majority of the middle and lower reaches of the Yangtze River, fish and rice culture and art is relatively more developed, with the "township of fish and rice," known as. Why is there fish cake here? But is the fish and rice rich, here the ancestors feel, general fish home practices and eating methods really can not eat out is how much creativity, coupled with the fish here is really rich, which is to fine management orientation development trend to establish the material conditions - to eat the fish without thorns.

This is not enough, but also need to taste fresh. What is "fresh"? "Fish", "sheep" fresh also! Jingzhou is a southern region, and unlike the north China region, meat is not dominated by beef, but only by raw pork. Therefore, of course, let the fish and pork mixed together to steam it into a cake, think it must be "fresh". Cooking method: 1, will be washed carp, cut from the back, pick off the bones and thoracic spines, from the tail end of the knife to peel, scrape out the white fish meat into the cold water soaked in thirty minutes to remove the blood control dry, pork fat hobnail block, in addition to ginger, green onion white minced, together with the mincer to pay crushed, I handed over three times, oh.

Cooking method:

1, will be washed carp, cut from the back, pick off the bone and thoracic spines, from the tail end of the knife to peel, scrape out the white fish meat into cold water for thirty minutes to soak and soak, to remove the blood control dry, pork fat hobnail block, in addition to ginger, scallion white chopped, together with a meat grinder to pay the minced, I paid the three times Oh;

2, the egg shell, the egg yolk and egg white separation, egg white into the hand over good fish, add salt, monosodium glutamate (MSG), cold water and mixed into fish paste, must be from the fibrous and mixed into a paste, I do in the case of mixing a very long time since the beginning of the paste is not a paste, through the phone and I said dad, said that may be less salt, I therefore added a spoonful of salt, a wonderful phenomenon occurred, not on the paste presented in 10 seconds or so.

3, the cage drawer paved wet cloth, poured into the fish paste smooth (4 cm thick), cover tightly set the lid of the fire boiling water steaming for 30 minutes, unlock the lid, with a clean cloth will be sopping up the moisture on the surface of the fish cake, with the yolk of the egg uniformly smeared on the surface of the cake coated well. Cover tightly and steam again for 5 minutes out of the cage, refrigerated and tilted on the board to cut into 6.6 cm long. 1 cm thick fish cake pieces.