Fish cakes

Fish cakes

　　Fish cakes are a long-renowned traditional delicacy in Ganzhou.

　　　　The method involves removing the skin and bones from grass carp, mincing the flesh into a paste, then mixing it with potato starch and an appropriate amount of salted water. The mixture is stirred continuously by hand to develop elasticity, after which small spoonfuls are scooped into boiling oil and deep-fried until they are about the size of a ping-pong ball, resulting in fish cakes. When using fish cakes in cooking, they are boiled together with the broth for a while. The fish cakes are characterized by their golden color, boasting the fragrant taste of fried fish as well as a rich amount of broth encapsulated within. They are tender, delicious, and never get tiresome even after repeated consumption. The most famous types of fish cakes in Ganzhou are the “Jinqian” (Money-Shaped) Fish Cakes and the “Xiangling” (Jingling Bell-Shaped) Fish Cakes.