Macheng Meat Cake, Chu cuisine, is a traditional and famous dish in Macheng, Hubei Province. Macheng's famous banquet, "Meat Cake", ranks first among the ten dishes. The specific method of Macheng Meat Cake is to remove the skin and bones of fresh fish, and remove the bones and skins of pork (pork with five flowers is preferred). All of them are chopped into meat paste and made into paste. Then, sweet potato powder, clean water, and salt are mixed in proportion with the meat paste in a basin. Then, seasonings such as ginger powder, scallions, and other ingredients are added to make a round or square shape. After being steamed in a steamer, steam over high heat for 30 minutes. After being released from the steamer, cut into rectangular strips, and serve on a plate. It can be cooked or refrigerated, with a delicious taste.

The delicious taste of meat cakes makes the tongue magnetized upon contact. Therefore, when the east wind of reform and opening up blows, it becomes the elegant table of big cities. Traveling merchants from all directions come to Macheng, and they also have to feature a plate of meat cakes to satisfy their cravings. "But if you want to truly" understand "this dish, you really need to make some research efforts.". When I think of Macheng Meat Cake, I feel the fragrance and imagination. Even if I chew it empty mouthedly, I can taste the cultural flavor contained therein.

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