Fish sauce is the main material of fish balls. Fish balls are also called "water balls", and they were called "fish balls" in ancient times. This is a traditional Han name, which is often cooked in Fuzhou, Minnan, Guangzhou and Taiwan Province provinces, and belongs to Cantonese cuisine or Fujian cuisine.

Delicious and not greasy, it can be used as snack ingredients and soup, and it is an indispensable seafood for coastal people.