Mentioning fish cakes, people in Hubei may not be unfamiliar.
This dish is well-prepared, delicious, and that must be served.
The fish cake originated from the Chu area during the Spring-Autumn Warring Periods and is now known as Chuyi Flower Cake from Yichang to Jingzhou in Hubei Province.
Fish cake, also called “Xiangfei cake”, is a traditional dish in the Jinsha area.
No matter who is invited to the table, one of the dishes must be fish cake, so it is also called head dish, and family tree.
This dish is mainly made of fish cakes, plus pork liver, kidney, belly and etc, supplemented with ingredients such as day lily, black fungus, and magnolia slices, braising bright color, tasted soft and tender.
In the late Southern Song Dynasty, fish cakes were widely circulated in some counties in Jingzhou.
Wealthy people entertained guests, and fish cakes were used as the main dish.
During the Qing Dynasty, fish cakes must be cooked in the marriage and funeral of the wealthy and noble people.