Fishcake Made from Zong Fish

Fishcake Made from Zong Fish

　　 The zong fish is a seasonal fish found in the coastal areas of Yancheng. It has an elongated, laterally compressed body with a rounded belly, a slender tubular head, fine scales, and a large swim bladder. The swim bladder can be processed into industrial glue, while dried "fish maw" is also a prized delicacy. The zong fish cake, created by chefs in Yancheng during the early Qing Dynasty, is mainly made by removing the fish head, cleaning the fish, and stuffing the split fish maw with minced pork, finely chopped pickled melon, pickled ginger, and scallions, mixed with an appropriate amount of fine salt, soft brown sugar, white pepper, and rice wine to form the filling. This mixture is then placed inside the fish maw, the two sides are joined together, and the fish is formed into an oval-shaped zong fish cake. A batter is prepared by mixing flour and water with egg white to create a thin paste. A flat pan is heated over a flame, and lard is spread evenly on the pan’s surface. Each fish cake is coated in the batter and pan-fried until both sides turn a milky white, after which the edges are trimmed. More lard is added, and the cakes are fried until both sides are golden brown. Before serving, sesame oil and balsamic vinegar are drizzled over the top. The result is a crispy exterior and tender interior, with a delicious flavor. It is listed in *Chinese Snacks*.