Flower Cake

Flower Cake

　　Flower Cake

　　　　Flower Cake, named for its color and shape, is actually made from steamed fish paste, hence also called Fish Cake. This dish is a must-have at banquets in Jingcheng, known to locals as the “head dish”—the first and foremost course without which no feast is complete.

　　　　Legend has it that when Emperor Wuzong of the Ming Dynasty, Zhu Houzhao, passed away without an heir, his younger brother Zhu Houcong succeeded to the throne. At the time, Houcong was far away in Zhongxiang, urgently needing to travel to the capital to ascend the throne. Fearing delays and potential mishaps during the journey due to formal receptions and escorts, he chose to travel incognito. However, as a noble, he could not endure the hardship of travel or poor food, so he had fresh fish deboned and mashed, mixed with starch, and steamed into a tofu-like form to eat. This not only helped him maintain a low profile while showing filial loyalty, but also made the food easy to carry, allowing for swift travel. Later, after ascending the throne as Emperor Jiajing, he named this dish “Pánlóng Cài” (Coiled Dragon Dish).

　　　　This method later spread to the public, and since Jingcheng was a region where rice and fish were staples—fish being abundant and thus fresh—this dish quickly became the premier course at banquets.

　　　　The dish is primarily made with grass carp, mixed with a small amount of fatty pork into a paste, then combined with egg whites and starch before being steamed. Once partially cooked, egg yolk sauce is brushed on the surface and red food coloring is dotted on, creating a red-and-yellow floral pattern. Before serving in bowls, the cake is sliced into strips about one finger wide and three inches long. The bowl is lined with “ingots” (eggs), “dragon threads” (glass noodles), and “jade strips” (yam), then the fish cake is piled into a cone shape and steamed again. Upon removal, it is topped with a stir-fry of black fungus, daylily buds, chopped green onions, red chili peppers, and lean ground pork in a savory sauce, resulting in a vibrant, colorful presentation.

　　　　The dish is translucent, tender, smooth yet intact, refreshing without being greasy—you taste the fish but see none in form. Traditionally, each guest is served two pieces per banquet, with sixteen pieces total arranged in four sections to represent the four cardinal directions around an eight-immortal table. Today, the serving style is somewhat simplified—sliced and arranged in strips on a plate—but the preparation method has remained unchanged for over a hundred years.