Jingzhou fish cake is a special product of Jingzhou City, Hubei Province. The cake body is blocky or flaky. The structure is tight, the cut surface has no pores, the texture is fine, and it has certain toughness and elasticity. The fish has a mixture of aroma and delicious taste. During the Spring and Autumn Period and the Warring States Period, the King of Chuzhuang traveled outside the town of Ji Nan and loved it. He was cited as the first dish of the Chu Palace. Until the end of the Qing Dynasty, the fish cake still appeared in the court banquet. It was reported that when Qianlong passed to Jingzhou, he tasted the fish cake. After blurring, he said: "There is no fish in the fish, but a lily cake."

Jingzhou fish cake, also known as Lily cake, commonly known as Jingzhou flower cake, is the second batch of intangible cultural heritage projects announced by Hubei Province. It is one of the eight famous fish dishes in Jingzhou. It has a long history. During the Spring and Autumn Period and the Warring States Period, the King of Chuzhuang traveled outside the town of Ji Nan and loved it. He was cited as the first dish of the Chu Palace. Until the end of the Qing Dynasty, the fish cake still appeared in the court banquet. It was reported that when Qianlong passed to Jingzhou, he tasted the fish cake. After blurring, he said: "There is no fish in the fish, but a lily cake." The last emperor’s brother, Ai Xinjue Luo·Fu Jie, visited Jingzhou after a fish cake and was pleased to praise it with “Liaowei Wushuangwei”. The cake body is white, the upper surface is egg-yellow and shiny; the cake body is blocky or flaky, the structure is compact, the cut surface has no pores, the texture is fine, and has certain toughness and elasticity; the fish has mixed aroma and the taste is lubricious; There is a small amount of small fishbone or fish skin below 2mm, no foreign matter. Jingzhou fish cakes are widely circulated in Jingzhou, folk people are married and funeral, and festive banquets must be prepared by cooking fish cakes, thus forming a tradition of “no cakes are not in place”. Jingzhou fish cake has the unique characteristics of Jingchu ancient civilization. It is a valuable food processing art heritage. Its production process is all manual operation. Its main ingredients are herring and fat meat, raw flour, eggs and ginger. , scallion, salt, monosodium glutamate, etc. The production process has the characteristics of picking, bleaching, scraping, stirring and steaming. The formed fish cake is crystal clear and white, soft and tender, with toughness. It is constantly caught with chopsticks and is known as “the fish does not see fish, the fragrance is tender and refreshing. "It is rich in nutrients, suitable for all ages, and is a favorite dish of the people." The provincial representative inheritor is Shi Chuanwu.

Jingzhou fish cake quality technical requirements First, the requirements of raw materials 1. Ingredients: (1) Freshwater fish: Choose fresh herring or grass carp from the long lake in the area of ​​origin. (2) Water: The water source is the groundwater in the Changhu Lake Basin within the production area, and the water quality complies with the national standards for drinking water. 2. Second, the processing technology Production process: raw materials (freshwater fish) → sliced ​​→ cleaned and degreased → made into fish gills → add appropriate amount of auxiliary materials (pork scallions, monosodium glutamate, salt, egg white and ginger) → stirring → steaming → sterilization → cooling → vacuum packaging → Finished product. 2. (2) Rinsing and oil removal: The fish fillets are rinsed until the water is clear and oil-free. (3) Making a fish gill: The fish is smashed to a meaty state. (4) Blending: Fish: Pork: Egg white: Starch: Water = 10:2:2: 1.2:0.9. (5) Stirring: After adding the auxiliary materials, the mixture was stirred for 10 minutes in the same direction. (6) Steaming: steam for 35 minutes, the surface layer is coated with egg white and egg yolk, and steamed for another 5 minutes. Third, the quality characteristics Sensory characteristics: the cake body is white, the upper surface is egg yellow, shiny; the cake body is blocky or flaky, the structure is tight, the cut surface has no pores, the texture is fine, has certain toughness and elasticity; there is a mixture of fish and aroma, taste lubrication Tasty; allow a small amount of small fishbone or fish skin below 2mm, no foreign matter. 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of Jingzhou fish cake production area may apply to the Jingzhou Municipal Bureau of Quality and Technical Supervision of Hubei Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Hubei Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. . The statutory testing agency of Jingzhou fish cake is designated by the Hubei Provincial Bureau of Quality and Technical Supervision.