Fish ball is Fuzhou, Minnan, Guangzhou, Taiwan, Jiangxi Fuzhou area often cooked in the traditional Han cuisine, belongs to the Cantonese or Fujian cuisine. Also known as "water ball", ancient times called "blanch fish balls". Because of its delicious flavor, eat more not tired, can be used as a snack ingredient, but also for soup, is an indispensable seafood delicacies for coastal people.
Fish balls are famous for focusing on the selection of materials and production process. Fresh yellowtail, horse mackerel, eel, small ginseng shark as the main material. 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, common dishes for banquets.