The most famous snack in Xiamen's Gulangyu Island is Gulangyu Fish Balls, which is derived from the Fuzhou fish ball production process. Gulangyu fishballs are one of the most famous snacks in Xiamen, and many of them are made by machines, while the process of making fishballs by hand is very strict. From the selection of materials, scraping meat, row chopping, mixing and squeezing the balls, every detail has strict requirements. For example, in scraping the fish meat when the knife is very delicate, the requirement to scrape along the fiber grain, the knife's inclination to 45 degrees is appropriate, the fish meat scraped into thin slices. The scraped fish meat will be floated in water to remove blood tendons and turbid impurities, and then filter the water with a clean new gauze. Fish paste should be added to the thick salt water into the minced fish with the hands and even, and kneaded and beaten, to force and momentum, to beat it out of the pulp, pulping, but also to add flavorings.

Chaoshan Fish Balls

Large, white, and made from more expensive fish, these are best known in Hong Kong as Aberdeen's fish balls. They are usually eaten with noodles or kuey teow (similar to river vermicelli) in a hot soup at Chiu Chow noodle stalls or cafes (also known as fish ball noodles or fish ball kuey teow, priced from HK$10-25). In addition, these fish eggs are sold in markets and supermarkets, and Hong Kong people also use them as ingredients in hot pots.

Luoding Fish Balls

In Luoding, pangolins are eaten in three ways, called the "Three Flavors of Fish": fish balls, fish bone balls (also known as crispy fish), and fish rot. Fish balls are made by pinching small balls of fish glue and rolling them in boiling water; fish bone balls are made by chopping up fish bones and skin into mush, then adding seasonings and pinching them into small balls and deep-frying them until they are crispy; and fish rots are made by pinching small balls of fish glue and deep-frying them in peanut oil until they are a light golden brown color.

Luoding Fish Balls

Luoding Fish Balls

Lore has it that Luoding's traditional food, "Wrinkled Fish Rot," originated in the Qianlong period of the Qing Dynasty. "From the time of its origin, this famous dish has been one of the must-have dishes for banquets in this place. Of course, good ingredients need to keep up with the times, so "Luoding Wrinkled Veil Fish Rot" is listed on the Intangible Cultural Heritage Protection List of Luoding City, Guangdong Province, to be protected.

Luoding Wrinkled Fish Rot

Luoding Wrinkled Fish Rot

Luoding Wrinkled Fish Rot is the key to its quality and flavor because of the careful selection of ingredients and the excellent production. In the material, the use of local fresh pangolin, choose the right pangolin as raw materials, because the pangolin is too big, the meat is coarse, not tender, pangolin is too small, the meat is loose, the flavor is a little light. In the processing, the first fresh pangolin meat, remove the bone peeling, take the net meat chopped into puree, add egg white, powder heart, salt, water and other seasonings, repeatedly stirred in the same direction into a viscous and have a certain degree of elasticity of the fish gelatine, and then pinched in the palm of your hand, pressing the fish gelatine from the tiger's mouth extrusion of the pellet, and then pick off the frying pan with a tablespoon; in the deep-frying, the choice of pure peanut oil, the temperature of the oil can not be too high, the temperature of the oil should be maintained seem to roll non-roll; to master the "fire", to be able to get a good fire, and then to get a good job. The temperature of the oil should not be too high, and the oil temperature should be kept in a rolling or non-rolling state; it is necessary to master the "fire", and fry them until they are light golden brown. Before serving, it is best to use water to boil wrinkled yarn fish rot a moment, and then with the above soup, green vegetables can be served. There are also ways to braise the fish carcasses.

Chenji Hong Kong Style Fried Fish Egg

Chenji Hong Kong Style Fried Fish Egg

It can be said that Roding wrinkled yarn fish rot can be used as a food ingredient for the chef to play at any time, is a kind of food. At the same time also for food creativity you make a unique cuisine. And Hong Kong wireless television Jade Channel (referred to as TVB) in the "daily food god" program are broadcast, Hong Kong Yuanlang food god Leung Man-tao (that is, the big Ronghua restaurant hold FIT people) personally hosted the program, after tasting this food greatly praised. There are also various cooking methods: simmering, hot pot, pot (wok), boiling, and so on.

Hong Kong-style fried fish eggs

Delicious curry fish eggs and fish paste siu mai, street flavor Hong Kong's street cooked food began in the 1950s with itinerant hawkers. These fish eggs are deep-fried in oil with a golden brown outer layer and made from cheaper shark meat. They are usually sold on bamboo skewers or in paper cups. Prices per skewer/cup vary depending on the location of the stall (around $4 to $10 per skewer/cup). Some stalls specialize in fish eggs, similar to hot dog stands in the West. They are often served with chili sauce or sweet sauce. Typical fishball stalls have a choice between spicy and plain fishballs, with spicy fishballs usually heated in curry or satay sauce and plain fishballs heated in broth.

Japanese bamboo wheel

Commonly known as poodle fish eggs, poodle balls, poodle rolls or poodles in Hong Kong and Macau, they were first made by mixing mashed fish, flour, egg white and seasoning, wrapping them on bamboo sticks, thin wooden sticks and roasting or steaming them over a fire, but they are now mostly made by machine and no longer use the traditional method of making them. People will be mintai fish, shark, flying fish, carp and other fish with salt, sugar, starch, egg white, etc. stuffed into the bamboo circle, bamboo or metal thick stick skewers thickly clamped, and then fire-roasted or steamed. Bamboo wheels are hollow cylindrical, mostly 2 centimeters in diameter and 4 to 6 centimeters long, with light yellow heads and tails, brown in the middle, and a wrinkled surface, as if they had been barbecued. Depending on the region, the fish used, and the form and flavor of the preparation, bamboo wheels have their own individual characteristics. On the other hand, because of its low cost, low fat content and high protein content, some people use it as dog food.

Sansha Fish Balls

Sansha, one of the country's five famous fishing ports, is the location of the East Fujian fishing grounds, and is now the main fishery production base in Fujian Province and a port for trade with Taiwan, a first-class fishing port, rich in aquatic products and many economic fish. Sansha fish ball is very famous, it is used eel, shark, horse mackerel or other fish meat in the mortar pounded into mush, add starch and mix evenly made of fine selection of materials, the production of exquisite, thin and uniform skin, white and crystal bright color, eat smooth and crisp, soup fragrant, full of elasticity. In the production of fish balls, is to use a knife to scrape out the fish mush do, pay attention to the board to pad a piece of raw pork skin, fish scraping when the spiny last all will be trapped in the meat skin, and will not scrape out the slag of the board.

There is another way, tender flavor is a little less, but ensure that you can do a good job: fish steamed first, pick out the thorns, crushed, add starch, egg whites, etc., seasoning, and then as common as making pills method of production. If you are afraid of broken, you can then steam into the soup.

Sansha's fishballs are real material, unique flavor, elasticity, flavor, even the soup is the taste of seafood, the taste of the sea.