The fish belly of the pen holder is made of stone squid and honey. It is known as the royal tribute, the top ten famous dishes of E cuisine, and the national geographical indication protection products. It is the Jingchu aquatic product that can't be tasted in Hubei. The stone squid is abundant in the penis bay of the Yangtze River in Jiuqu. This water and soil not only nurtures the industrious and wise Shishou people, but also raises a stone squid. In the Song Dynasty, the poet Su Shi took "A squid for a squid": "The pink stone head is still boneless, and the snow-white puffer fish is not a drug." The long-standing carp culture has been passed down, which has made the tribute of the pen-and-boiled fish belly tribute. Because the stone squid is like a pen holder, the fish belly is famous for its fish belly, rich in a variety of amino acids, vitamins and trace elements, and the collagen content is 60%. The modern essayist Biye admired in the "The Yangtze River squid and squid beauty": "The stone squid fish belly sliced ​​and cooked, white as snowflake, tender as spring bud, sticky but not greasy, delicious and sweet. Eat stone squid fish belly, It’s really adding energy and refreshing.”

Shishou City, Jingzhou City, Hubei Province is near the river. There is a kind of river fish. There are no poems and no ink in the belly, but it is said to be quite cultural. The eyes are small, need to be thick, and the lips are thick. They are also protruding forward. This is the squid. The scientific name is Changnai. It is tender and tender. The Song Dynasty Su Shi once had a poem: the pink stone head is still boneless, and the snow white puffer is not a drug. Tiangong and He Bo, why not squat and water scales. But this kind of fish has culture, and where do you start? It turned out that it was in the stomach and had a pen holder. Because the pen holder fish belly is in the Beacon Bay under the Bijia Mountain, Bijiawan is rich in Yangtze River squid, and the beech fish belly is made from the carp of the Yangtze River carp. The fish has no scales, tender meat, delicious taste, less meat and fine thorns, and can be used to cook a variety of delicious fish dishes. It is rich in fat and rich in nutrients. The shape of the fish gill and the red texture embedded in the clams resemble the stone-headed Beacon Hill on the bank of the Yangtze River. Local folklore: There is a fish palace under the Bijia Mountain, and the first fish king in the palace. Any fish that has worshipped it since then will get a big fishbone in the shape of a mountain. Fish belly, also known as "fish gelatin", is animal glue or gelatin made from fish scales, skin, bone and scorpion. Large yellow croaker, such as glutinous rice is a fish gel made by direct drying. In addition to being used as an industrial raw material, it is called "fish belly" for consumption. The stone beak is a precious food made from the fish gill produced in the first section of the Yangtze River. Fish, that is, "pen holder fish", this fish is larger in size, up to one meter or so, generally weighing seven or eight pounds, and the larger one is more than twenty kilograms. The back is grayish white and the abdomen is white. The beaked fish belly has a beautiful appearance, with a white color and a green color. The dried fish belly is like a jade carving. Generally, a fish belly is about two or two, and the larger one can reach half a catty. The cook master can use the pen holder fish belly to cook a variety of delicacies such as "chicken squid", "shrimp fish belly", "sea cucumber fish belly", "red-burning fish belly", all of which are delicious and delicious, and have high nutritional value. The locals are accustomed to putting together the squid fish belly and the pen holder mountain and the pen holder for the pen. The pen-shaped fish belly was listed as a tribute to the court in the Song Dynasty. The Chinese fishery literature said that it is a "precious fish belly", especially in Hubei Shishou, and the output is large.

Technical requirements for the quality of the pen holder fish belly (1) Raw materials. Take the fish gills of the long-necked pheasant in the Shishoujiang section of the Yangtze River basin as raw materials. (2) Processing technology. 1. 2. 3. Low temperature energy saving and cold air drying. 4. Vacuum puffing: electronically controlled temperature expansion. (3) Quality characteristics. 1. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the production area of ​​the beech fish can submit an application to the Quality and Technical Supervision Bureau of Shishou City, Hubei Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Hubei Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. . The statutory testing agency for the beech fish belly is designated by the Hubei Provincial Bureau of Quality and Technical Supervision.