Wenzhou fish cake is a traditional folk specialty of Wenzhou, it is the East China Sea otolithophores (rice fish), horse mackerel and other fresh seawater fish as the main raw material, with a unique seasoning, the use of traditional formulas and advanced technology and refined, do not add any coloring and preservatives, the meat is tender, fresh, not fishy, low fat, nutrition is extremely rich, - - contains amino acids calcium, vitamin A, E, C and potassium, magnesium, phosphorus, molybdenum, iodine, selenium and a large amount of protein. -It is rich in nutrients, containing calcium, vitamin A, E, C, potassium, magnesium, phosphorus, molybdenum, iodine, selenium and a large amount of protein. It is a natural fish food for families, hotels, tourism and gifts for friends and relatives.

It is said that Wenzhou fish cakes were made as early as during the Han Dynasty, and by the tenth year of the Republic of China (1921) they had become very famous. At that time, Zhou A-shi, a native of Shacun, Yongqiang, specialized in selling fish cakes. The main ingredients were tofu, mountain flour, fish or fat meat, beaten into long strips, steamed in a steamer, and then put in a frying pan to fry, people called him "fish cake real". Now the fish cake production method has been further improved, do first scrape the yellowtail, scallop fish and other less thorny meat of the fish minced into a puree, add wine, mixed with tofu, vegetable puree, green onions, ginger, etc. and sweet potato flour kneaded into a powdered dough, and then for the shape of the cake, or on the steamer, or down the frying pan fried to a charred and then into the pot stewed, can be eaten alone, but also can be cut into slices of pieces of boiled or shredded with condiments and sauteed. Fish cakes made in this way are delicious, that is, you can enjoy the freshness of the fish, but also save the trouble of picking the bones, especially for the elderly and children to eat. Nowadays, on the basis of adhering to the tradition, we introduce fresh technology and equipment, adopt the technology of mechanical picking, rinsing and dewatering at the same time, and produce modern fish cakes with more nutrition, fineness, elasticity and luster. Greatly increase the added value, extend the shelf life, with the maturity of all aspects of the conditions of the city's fish cakes have completely changed the "deep hidden cabinet no one knows" situation stride towards the international community.

At present, Wenzhou counties and cities have fish cake processing enterprises, of which Rui'an, Cangnan more concentrated and on the scale. Cangnan Feng Aquatic Products Processing Plant produced by the "Tangji dock" brand fish cakes had won the 2004 Zhejiang Provincial Agricultural Fair Gold Medal. In addition, Yishan fish cake brand has long been popular. Authentic Yishan fish cakes come from the hand of Master Mu Kejun, who is a famous chef in Yishan. He processed fish cakes, the main raw material from the horse mackerel meat, with egg white, salt, sugar and monosodium glutamate, carefully processed, made into a round short stick shape, some people call it a fish stick, is now along with the customary name of fish cakes. Over the past few decades, by its two generations of continuous research, constantly changing and improving the processing technology, and now the Yishan fish cake, the appearance of round and smooth white clean, eat the mouth smooth and soft, fresh flavor, tough and brittle moderately, has become the people on the table, table indispensable to the wine, meal of the best products.