Pingtan Fish Balls are famous for its emphasis on the selection of ingredients and production techniques. Fresh yellowtail, horse mackerel, eel, and small ginseng shark are used as the main ingredients. Chopped fish, add the right amount of ginger, salt, monosodium glutamate, pounded into the fish mud, into the potato flour, stirred and squeezed into a small ball, into the boiling soup cooked. Its color is like porcelain, elastic, crispy and not greasy, for the banquet common delicacies

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Fuzhou people most often eat the flavorful snacks. Fish as the outer skin of the stuffed meatballs, fine selection of materials, the production of exquisite, thin and uniform skin, white crystal bright color, eat smooth and crisp, meat soup is not greasy.

Fish ball skin with fresh fish, remove the head, tail and bones, thorns, and then stirred hard, until the fish meat into a sticky fish mud to do. Fishballs are characterized by a filling in the center. Fresh fish meat from sharks and eels is removed from the bones, washed, and chopped into fish ball sauce; salt and water are added in small portions, and then dry starch is added and mixed into a fish soup paste. At the same time, selected pork chopped into sauce, dried shrimp chopped, seasoned with soy sauce, monosodium glutamate, white onion, etc. for filling. Packing, should be specially made fish ball spoon, take the filling wrapped in fish soup paste, hand kneaded into a ball, placed in a pot of water, placed in a pot of cold water to cook over low heat. Fished up to dry in the bamboo sieve to be eaten. Fish ball soup is very delicate, seasoned with seasonings, white onion, sesame oil, shrimp oil and other ingredients. Fishballs floating in the soup, a clean, starry, the world known as "seven stars fishballs".

The origin of the fishballs is said to be related to Qin Shi Huang. The impatient "ancient emperor" liked to eat fish but hated fish spines, for which several chefs lost their lives. Once, it was the turn of a famous chef for Qin Shi Huang to cook, he washed the fish, thinking of his own uncertainty, his family's life is all tied up in this fish, can not help but burn with rage, by hand, with the back of the knife ruthlessly to the fish smashed fish smashed fish thorns are also exposed. At this time, the eunuch to pass the meal, he was in a hurry, picking out the fish spines, will be smashed as thin as the mud of the fish in the soup blanch into a ball. Qin Shi Huang ate the pills, very happy, they gave it an unusual name: "Huangtong boundless phoenix bead blanch". Later, the fish balls and from the court to the people.

In the geographic location, Fuzhou, near the sea, rich in aquatic products, so nearly 1,000 years fish balls gradually become Fuzhou fish snacks of the hall, widely acclaimed.

Also known as "water ball", it is a traditional snack, and Jinjiang Shenhu is the best.

Shenhu water ball selection of eel, Maga fish, Jiala fish, minnow and five-spice meat, etc., chopped and mashed, and groundnut flour together with the stirring of a thousand whacks into the shape of a round, block, fish-shaped various, tough white, soft texture, and with meat and bone broth, oil onions, lean meat with cooking, the pot expansion force is not easy to deteriorate, the entrance is fresh and crispy.

Jinjiang Shenhu fishballs in the early Song and Yuan Dynasty is very famous, according to legend and Quanzhou governor Wang Shipeng related.

There was a drought in Quanzhou and the starving people were everywhere, so Wang Shipeng went to the Fashi Temple outside the city to observe the farmers. He found Qin Xing, a relative of Qin Hui, was making a birthday party for the old Taijun in the temple, and the temple was full of fish and meat. Qin Xing learned of the arrival of the governor, they went to the compartment to ask Wang Shipeng inscriptions to discuss color, and would like to send ten taels of silver Run Pen. Wang Shipeng knew that Qin Xing did not have much culture, the official is also bought, then proposed that after the poem, must be back to the Hublot Division of the public reading, grain silver ten taels will be donated to the Fa Shi Temple for rain incense capital, all the offerings on the main hall to leave all the villagers around the temple to share. Qin Xing promised. Qin Xing question: "Qin Baixing rise". Wang Shipeng waved on the spot: "Qin's fish and meat full of baskets, the people's chaff and vegetables to fill the hungry. Xingfu do not forget to benefit the people, do not be promoted to do harm to the people Lang." Qin Xing did not know the meaning of this, happy and family Ah Shan back to the city.

Qin Xing took the poem to the Hublot Department and read it out, wanting to show off a bit, but unexpectedly it became a laughing stock. Qin Xing did not dare to offend these new nobles, and hated Wang Shipeng with a passion. At the same time, he also kicked his servant Ah Shan out of the Qin family.

When the wheat blossomed and the wheat was filling up, it rained for days in Quanzhou. Wang Shipeng went to the Fashi Temple to watch the farmers again. On the way, Ah Shan stops and complains. Wang Shipeng then came up with an idea for Ah Shan. That time in the Qin family Taijun birthday banquet, Wang Shipeng only ate a bowl of water ball soup, but felt that the water ball is too hard, and the taste is not good, he is having the idea of improving the water ball. So, in the Fashi Temple, Wang Shipeng combined the practice of the capital's imperial cuisine with the water ball, and wrote down the method of selecting ingredients, making, soup and inner filling for Ah Shan

Ah Shan was like a treasure, and took Wang Shipeng's recipe to move his family to Shenzhen and Shanghai, and according to Wang Shipeng's recipe, he went to make the water ball and sell the fish soup.