There is also a very beautiful legend about the origin of Jingzhou fish cake. According to legend, the fish cake was created by Shun Di's daughter Ying. Legend has it that Shun Di took Nv Ying and E Huang's two concubines on a southern tour through Jingzhou. Because of the tiredness of the journey, E Huang didn't think about tea and rice, but he only wanted to eat fresh fish, but he hated fishbones. So the clever and kind Nv Ying steamed a fish cake without thorns for E Huang. E Huang's condition improved rapidly after taking it. Therefore, fish cake is also called "Xiangfei cake". Since then, it has been circulated in Jingchu area to this day.
According to my mother, there has long been a folk custom of "no fish cake, no dinner" in Jingzhou. When there are weddings, funerals and holidays, people always eat fish cakes. Fish cake is not a rare dish that can be eaten often when my mother was young. With the improvement of people's living standards, fish cake has long been a common dish on people's tables.
Fish cake is made of fish and meat, which is nutritious, fishy and fragrant. Moreover, the color is white, and it feels particularly smooth and tender when eaten in the mouth. Therefore, it is loved by people. Especially for our children, the fish cake also saves us the trouble of picking fish bones, so that mom and dad don't have to worry.
There are many ways to eat fish cake, but I like it best for my mother to make soup with fish cake. Sliced fish cakes, white and round fish balls, green vegetables floating in the soup, and finally some chives sprinkled on it, just look mouth watering.
I love fish cake, a specialty of my hometown, and I love my beautiful and rich hometown even more.
Ah! My hometown, I love you!