Fish circles in the south have existed since ancient times. According to legend, King Wen of Chu loves to eat fish. Every time he eats, there is no shortage of delicacies and fish. Once when he went out of the palace, he saw the cooked Wuchang fish and gulped it down. Unexpectedly, a fishbone pierced his throat, which was terrible. King Wen of Chu was furious and flew into a rage, then beheaded the banquet official. From then on, no one dared to cook fish for him. But King Chu Wen can't go without eating fish for a day. What do we do? So, the clever chef beheaded, peeled, stabbed, chopped into small pieces, made fish balls and held them carefully. King Chu Wen tastes delicious, so don't worry about the fishbone getting stuck in your throat. Since then, making fish into fish balls has become a trend in Jingchu area. Fish balls are getting more and more attractive. Especially around the Spring Festival, refined fish balls have become a convenient and decent dish for urban and rural people to entertain guests, and it is also a popular dish in the south.

It is also said that Dong Xiaowan, the wife of a talented person who ventured across the border in the late Ming Dynasty, was a gourmet and could cook. She pioneered a kind of fish balls-fish balls filled with crabs. This dish is soft and elastic, white and tender as jelly, with crab powder, amber color, floating in clear soup, and has the beauty of "golden white jade pocket, jade bead bath, clean flow".