The port of Dalhao, which was opened long before Shantou, was in full bloom in the middle of the Qing Dynasty, with an endless stream of merchant ships on the Haojiang River and an economic network that reached as far as Jiangsu and Zhejiang. At that time, the most prosperous commodity distribution center in Dalhao, "Zhong An Tou", often held folk activities such as welcoming the gods and competitions. Fishballs were not only the daily food for the scholars, industrialists and businessmen and the general public, but also an indispensable offering to the gods at the "Race Table". At this time, the "Dahao fishball" brand was born. There is a shrewd people in Dalhao in the traditional production technology of fishballs after continuous attempts and research, to create a complete set of high-quality fish ball production process, this unique production process, completed the "Dalhao fishballs" qualitative leap, he is Dalhao fishballs of the centuries-old store "Jinghe fishballs! He is the founder of the century-old shop "Jinghe Fish Balls", which is now called "Jinghua Fish Balls".

Leung Jing Hop is an aborigine of Dalhousie, and has been a famous chef in Dalhousie for generations, specializing in cooking seafood. Born in 1836, Liang Jinghe followed his father to open a tavern in Dalhousie since he was a child. He was familiar with the fishing seasons and knew the qualities, advantages and disadvantages of fish products from different ports and fish farms, and made good fishballs, but he was not satisfied with the status quo, and aspired to create a brand of fishballs with a good reputation.

In the long-term practice, Liang Jinghe found that the fish ball "wrestling" this process has a lot to say: wrestling is not enough, the fish pulp is not spit, made of fish balls loose and no elasticity betting on the wrestling excess, the fish pulp becomes old, made of fish balls have no crispy, tender texture. And different fish quality wrestling strength should be different, and even the same class of fish, due to the growth of different sea areas also have different. In addition, the mastery of the steam cooking fish balls fire, seasoning, etc., there are a lot of learning. After a long time of groping, finally in the Qing Dynasty Tongzhi years, he introduced an unprecedented new species of fish balls, this fish ball, round and polished, elastic, tender, crispy, fragrant, fresh, maximum retention of the original flavor of the fish fresh, excellent taste and selection of a time, Dahao port sensation, the port and foreign diners tasted, rave. At that time, the famous Chaoshan scholar Zhang Guodong of Dahao nationality went to Liang Jinghe's snack store almost every day to taste the freshly baked fish ball, and left a couplet for the store, which reads "three claps for a taste of the flavor, and nine turn backs for ten steps of the aroma". The fame of "Jinghe Fish Balls" spread and became popular in Chaoshan. "Jinghe Fish Balls" became an indispensable dish at banquets and the first choice of offerings to welcome the gods. At that time, there was a poem describing this: "Ancient legacy of the old street width of more than ten feet, every festival crowded with port, carrying baskets and shoulder picking the road blocked the way, the bridge through the concave asked the fishballs".