Macheng Fuzi River fish noodles, commonly known as "salmon (fish), is a traditional specialty food in Fuzihe Town, with a history of more than a thousand years. Mainly made of fresh fish, fine glutinous rice and salt as raw materials, it is hand-made by folk tradition. It has health effects such as brain strengthening, blood pressure lowering, prevention of coronary heart disease, clear and fragrant taste, smooth and tender taste. It is a low cholesterol, pure natural green nutritious food. It is a must-have meal and gift for the local festival and the surrounding counties of the Fuzi River.

In June 2006, Fuzihe Fish Noodle was selected as the intangible cultural heritage of Macheng City as a traditional handicraft skill. In November 2008, Fuzihe Fish Noodle won the Gold Medal of the National Wuhan Food Expo. In November 2009, the first consumer favorite business in Macheng City selected the agricultural products. In the category, it was rated as the most satisfied merchant by consumers. In 2011, Fuzihe Fish Noodles won the well-known trademark of Huanggang City. Up to now, there are 6 professional fish-face processing villages in the town, with more than 500 processing households, including more than 100 households with an annual processing capacity of 5,000 kilograms. The town has an annual output of 2.5 million kilograms of fish noodles and an output value of over 100 million yuan. The town focused on building an “agricultural eco-industrial park” and in May this year successfully introduced the local female entrepreneur Xiao Li in Macheng to invest in a new modern fish surface processing plant. At present, the first phase of the steel structure plant has been completed, and it is estimated that the output value will exceed 20 million yuan by the end of the year. The whole project covers an area of ​​50 mu, with a total investment of 38 million yuan. It will be constructed in three phases with an annual output of more than 5 million kilograms. The introduction of modern food processing equipment for large-scale production. After all put into production, it is expected to double the fish production value of the town, reaching 200 million yuan per year.

Technical requirements for quality of Fuzihe fish noodles (Fuzihe carp) 1. Main raw and auxiliary materials requirements 1. Freshwater fish: live carp, live grass carp and live blue carp in the area of ​​origin. 2. 3. Water: Groundwater within the area of ​​origin. Second, the processing technology 1. Process: fish selection → chopping → dough → kneading → forming → steaming → drying; slicing → drying / drying → packaging. 2. (2) Chop: The fish is chopped into fish gills. (3) dough: fish gizzard: starch is 1:0.6 to 1:1, add salt and knead the dough. (4) Kneading: Use a kneading dough or a rolling pin to make a dough piece with a thickness of 1.8 mm to 2.2 mm. (5) Molding: The dough piece is rolled into a solid roll and pressed into a flat strip roll. (6) Steaming: Steam the noodles for 40 minutes to 45 minutes. Third, the quality characteristics 1. Sensory features: the product is light yellow, yellow or light black, oval, uniform size, uniform thickness, fishy flavor; stew is not sticky, no soup, elastic, fried soft and refreshing, fried crispy and delicious . 2. 3. Safety and other quality technical requirements: Raw material and product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
The producers in the production area of ​​Fuzihe Fish Noodle (Fuzi River carp) may apply to the Macheng Quality and Technical Supervision Bureau of Hubei Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Hubei Provincial Bureau of Quality and Technical Supervision and reported for quality inspection. Announcement after approval by the General Administration. The inspection mechanism of the Fuzihe Fish Noodle (Fuzi River Carp) is selected by the Hubei Provincial Bureau of Quality and Technical Supervision in a testing institution that meets the qualification requirements.