Jingzhou Fish Cake (YuGao)

Jingzhou Fish Cake (YuGao) is a famous traditional cuisine of Jingzhou, also called Jingzhou HuaGao.
The legend has it that back to the Warring States period (475-221 B.C.), there was a restaurant, whose specialty was cooking fresh fish, in the Ji’nan City, the capital of Chu State. One summer, the owner had bought plenty of fresh fish, but had fewer customers than expected. Thus much fish was left and would go bad soon. Just at that time, a good idea occurred to the owner, to make the fish into fish cake, or YuGao. The fish cake tasted fresh and tender, left endless aftertaste in those who had tried it and got highly praised by all of them. From then on the restaurant got famous for making fish cake. Later generations have made several improvements in terms of ingredients and making procedure.
People often make it in the following procedure: choose fish that are big and fresh, remove the fishbone, rinse it, add pork suet or fat meat of right amount, chop the mixture into meat mince; add some egg white, cornstarch, ginger and other spices; mix these ingredients well, put it into the food steamer, and steam it. You can have it after it’s done.

Source: en.hubei.gov.cn