Yishan fish cake

Before the founding of the People's Republic of China, there were fish cakes in the coastal areas and Jiangnan areas of our county. However, the rough processing is difficult to get on the mat, and it is not a climate. After the reform and opening up, due to the improvement of people's living standards, the requirements for food quality and taste hygiene are high, so fish cakes are becoming more and more perfect and delicious, attracting a large number of consumers. Master Miao Kejun, who now sells authentic Yishan fish cakes in the vegetable market in Lingxi Town, studied under his famous Yishan chef. The fish cake he processed was mainly made from 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 be called a fish cake. For decades, through the continuous intensive research of his uncle and his two generations, the processing technology has been continuously improved. Now, Yishan Fish Cake is smooth and Bai Jie in appearance, smooth and soft in mouth, fresh in taste and moderate in toughness and crispness. It has become an indispensable food for people to drink and accompany at the wine table and dinner table. Many people buy it as a gift for relatives and friends in Shanghai, Zhejiang and Fujian. Lingshi Restaurant uses Yishan Fish Cake. In June, 2005, Cangnan County Cuisine Association specially made "Authentic Yishan Fish Cake" as a gift.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)