Jingmen Cuisine: Changhu Fish Cake
Shayang County, Jingmen City is located along the lake, where freshwater fish resources are abundant, and people on the shore are especially good at cooking fish dishes. It is famous for its fish cakes made by grass carp. In this dish, chopped grass carp is mixed with onion ginger juice, egg white and cooked lard, steamed in a cage, taken out, cut with an oblique blade, put in a big bowl with vermicelli, steamed in a cage, and then the cooked chicken gizzards are capped.
According to legend, this dish originated from the court food of Chu State. Because of its delicate entrance, long fish flavor, softness and elasticity, it is still loved by people, and there is a saying that "nothing can be done without cake". "Changhu Fish Cake" was awarded 1998 as a local flavor dish in Hubei Province.
Jingmen's fried dough sticks, crisp twist, fried dumplings, steamed buns and Taishi cake all have local characteristics and are deeply loved by the public. Among them, Taishi cake has won the title of "high-quality product" for many times and was rated as "authentic dessert" by relevant experts.
Jingzhou eight-treasure rice, unique among Jingzhou eight-treasure rice, was originally handed down by an imperial secretary who walked out of the court and opened a restaurant in Jingzhou city in the Qing Dynasty. For more than 100 years, although the times have changed, the flavor of Babao rice has decreased, and it is called "Eight Treasures of Imperial Diet". This eight-treasure rice is steamed with red dates, lotus seeds, coix seed, longan pulp, honey cherries, honey wax gourd strips, osmanthus flowers and glutinous rice, and then stewed with white sugar and lard. This is also commonly known as the "eight treasures of scattered stew." When eaten in the mouth, it feels smooth and easy to dissolve, sweet and delicious, oily but not greasy, sweet but not greasy, so it is praised as "a shallow spoon tastes fine and leaves the table with a long aftertaste".
Taishi cake, also known as camellia dim sum, is a traditional dim sum in Jingmen, which has a history of more than a year. Legend has it that it was loved by Lu Jiuyuan, a philosopher in the Southern Song Dynasty, when the Jing people knew the army. This cake is made of refined flour and cooked lard as skin, flour and cooked lard as crisp, cooked flour, sugar, osmanthus, orange cake, peach kernel and winter melon sugar as stuffing, rolled into leather bags and fried in warm oil. It tastes crisp and fragrant, soft but not greasy, and has a unique flavor. Won the title of "high-quality product" for many times and was rated as "authentic refreshment" by relevant experts.