Wenzhou fish cake with fish cake

Wenzhou fish cake is a traditional folk specialty in Wenzhou, taking the East China Sea as raw material. ? With fresh fish (rice fish), mackerel and other marine fish as the main raw materials, with unique condiments, it is refined by traditional formula and advanced technology. Without adding any pigments and preservatives, the meat is tender, fresh but not fishy, low in fat and extremely rich in nutrition. It contains amino acids calcium, vitamins A, E and C, as well as potassium, magnesium, phosphorus, molybdenum and iodine. It is a natural fish food for families, hotels, tourists and gifts to relatives and friends.

It is said that Wenzhou fish cakes were recorded as early as the Han Dynasty, and it was not until the tenth year of the Republic of China (192 1) that they became very famous. At that time, Zhou Ashi, a native of Yongqiangsha Village, monopolized fish cakes. The main raw materials are tofu, stone powder, fish or fat, which are cut into long strips, steamed in a steamer and fried in an oil pan. People call it "fish cake". Now, the method of making fish cakes has been further improved. When making fish cakes, first scrape the yellow croaker and hairtail with less thorns and more meat into minced meat, add wine, mix with human tofu, mashed vegetables, onions, ginger and sweet potato powder, knead into dough, and then make cakes, or put them in a steamer, or fry them in an oil pan until brown, and then stew them in a pot. Can be eaten alone, can also be cut into pieces and boiled, or shredded and fried with seasoning. The fish cake made in this way is delicious, which can not only enjoy the delicious fish, but also save the trouble of deboning, especially suitable for the elderly and children. Nowadays, on the basis of inheriting the tradition, we introduce fresh technology and equipment, and at the same time adopt mechanical meat picking, rinsing and dehydration technologies to produce more nutritious, delicious, elastic and shiny modern fish cakes. The added value is greatly improved and the shelf life is prolonged. With the maturity of various conditions, the fish cake in our city has completely changed the situation of "hiding in the boudoir" and strode to the international arena.

At present, there are fish cake processing enterprises in various counties and cities in Wenzhou, among which Ruian and Cangnan are relatively concentrated and large in scale. Among them, the "Tangji Wharf" brand fish cake produced by Cangnan Bangfeng Aquatic Products Processing Factory won the gold medal of Zhejiang Agricultural Expo in 2004. In addition, the brand of Yishan fish cake has long been deeply rooted in people's hearts. The authentic Yishan fish cake is made by the famous chef Miao of Yishan. The fish cake he processed is mainly made of mackerel meat, with egg white, salt, sugar and monosodium glutamate. After careful processing, it was made into a round short stick, which was called a fish stick, and now it is used to being called a fish cake. For decades, after two generations of continuous intensive research and continuous improvement of processing technology, Yishan fish cake, with smooth and Bai Jie appearance, tender entrance, fresh and tender taste and moderate toughness, has become an indispensable seasoning on people's wine tables and dining tables.