Jingzhou Fish Cake [Hubei Jingzhou Specialty]

What is Jingzhou fish cake? Authentic Hubei Jingzhou specialty: Jingzhou fish cake

Content summary:Do you want to know what Jingzhou fish cake is? This article is a detailed introduction to the special product of Jingzhou, Hubei Province - Jingzhou Fish Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Jingzhou Fish Cake. The full text takes about 6 minutes to read, mainly including the basic introduction of Jingzhou Fish Cake and its nutritional value? What are the product characteristics of Jingzhou fish cake? How did the history of Jingzhou fish cake come about? The production method of Jingzhou fish cake and the awards and honors of Jingzhou fish cake

Basic introduction of Jingzhou fish cake

Jingzhou traditional famous dish, also known as Jingzhou flower cake. Originating from the Warring States period. According to legend, during the Warring States period, there was a hotel in Jinan City, the capital of Chu, that specialized in cooking fresh fish. One summer, the owner purchased many fresh fish, but there were few customers and many leftover fish. Seeing that the fish meat was about to rot, the owner came up with a quick idea and made fish cakes. After tasting, diners found it tender and delicious, with a lingering aftertaste, and all praised it

Fish cake is rich in nutrients, with a high protein content of 10g/100g on average, and is a high-quality complete protein that is easily absorbed and utilized by the human body. Low in fat content, ranging from 0.63-1.52g/100g, and mostly composed of unsaturated fatty acids, it plays an important role in preventing cardiovascular diseases, reducing serum triglycerides, cholesterol levels, and platelet aggregation. Due to the fact that fish cake is steamed and matured, without being fried with strong oil over high heat, the loss of nutrients is minimal, making it a nutritious food that meets modern dietary requirements

Eating fish without seeing fish, fish has a meat flavor, meat has a fish aroma, a fragrant and smooth texture, and is praised for its ability to dissolve in the mouth

Jingzhou has been rich in fish since ancient times, and now it is even known as the "number one freshwater aquaculture city in China"! Fish cake, as one of the eight famous dishes in Jingzhou, has a long history and is said to have been created by Ying, the son of Emperor Shun. Legend has it that Emperor Shun led his two concubines, Empress Ying and Empress E, on a southern tour. While passing through Jingzhou, Empress E contracted a sore throat due to exhaustion from the journey. She only wanted to eat fish and disliked its thorns. Therefore, the kind-hearted Empress Ying combined her cooking skills with the guidance of a local fisherman and steamed fish, meat, lotus seed powder, and other ingredients into a fish cake. Empress E's condition quickly improved after eating it, and Emperor Shun highly praised the fish cake upon hearing this. As a result, fish cake was widely spread in the Jingchu area. It became the first dish in the Chu palace during the Spring and Autumn Period and the Warring States Period. Until the Qing Dynasty, it was still a court dish. It is said that after tasting Jingzhou flower cake, Emperor Qianlong exclaimed, "You can't find fish when eating fish, but you can make lily cake

Later, the fish cake became more and more exquisite. People made cakes with fish and fat meat, and then made Rice-meat dumplings with pork, yams, etc. Rice-meat dumplings are placed at the bottom, fish cakes are placed on the top, and finally belly slices and waist slices are cooked and fried to cover the cap. Many dishes are served in a bowl, commonly known as "flower cakes" and "chowder meatballs". So far, they are the first course of weddings and funerals in Jingzhou. It can be seen that Jingzhou fish cake has surpassed simple dietary habits and has become a unique local folk culture after thousands of years of accumulation

Method of making Jingzhou fish cake

Ingredients: 1 green fish (locally known as grass carp) (3000 grams), 500 grams of pork fat

Seasoning: 50g refined salt, 1000g ginger water, 20g chopped scallions, 5g monosodium glutamate, 250g mung bean starch, 10 eggs, 5g pepper powder

Steps:

① Slaughter and wash the green fish, cut it open from the back, remove the spine and chest spines, push the fish skin from the tail with a knife, take white fish meat slices from two pieces of fish meat, chop them into paste with a knife; Cut pork fat into small pieces<45 On the chopping board, use the knife to cut the fish cake billet along the length to process various fish cake dishes

Awards and honors for Jingzhou fish cake

In 2009, Jingzhou fish cake, which was applied for by Jingzhou District, was included in the provincial intangible cultural heritage list of Hubei Province.