Fish balls (food)

Fish balls belong to Cantonese cuisine or Fujian cuisine, which is a traditional Han cuisine in Fuzhou, Minnan, Guangzhou and Taiwan Province provinces. Also known as "water pill", it was called "fish pill" in ancient times. Because it tastes delicious, it can be used as snack ingredients and soup, and it is an indispensable seafood for coastal people.

Fish balls are famous for paying attention to material selection and production technology. Most of them are fresh yellow croaker, mackerel, eel and small shark. Chop the fish, add appropriate amount of ginger juice, salt and monosodium glutamate, mash it into fish paste, add potato powder and stir well, squeeze it into small balls, and cook it in boiling soup. Its color is like porcelain, elastic, crisp but not greasy, and it is a common dish for banquets.

Chinese name

fish ball

Foreign name

fish ball

Another name

Shuimaru

primary raw materials

Fish and flour

Does it contain preservatives?

no

Main nutritional components

Vitamin a, magnesium, iron, calcium and phosphorus

Main edible efficacy

Nourishing stomach, nourishing liver and blood, promoting diuresis and reducing swelling, and protecting cardiovascular system.

catalogue

1 classification

Fuzhou Fish ball

fish ball

Jinjiang Shenhu Fish Pill

Wenzhou Fish ball

Xiamen fish balls

Chaozhou fish balls

Luoding fish balls

Hong kong-style fried fish and eggs

Japanese bamboo wheel

Sansha fish ball

How to eat fish balls

Two kinds of nutrients

3 production and production

Common fish balls

Octopus pill

Crispy fried cuttlefish balls

Fish balls in soup

Fish Ball Soup

4 food guide

5 main efficacy

6 diet culture

The origin of fish balls

Lufeng jiazi fish ball

1 classified editing

Fuzhou Fish ball

Fuzhou Fish Ball is one of the local snacks with Fuzhou characteristics, which is made of eel, shark or minced freshwater fish, mixed with sweet potato powder (starch) and wrapped with lean pork or shrimp.

Fuzhou Fish ball

Fuzhou fish balls are balls with fish skin as stuffing. They are carefully selected, beautifully made, thin and uniform in skin, white and bright in color, smooth and crisp to eat, and the soup is not greasy.

Fuzhou is close to the sea and rich in aquatic products, so fish balls have gradually become the mainstay of Fuzhou fish products and snacks, which have been widely praised in the past thousand years.

There is a saying in Fuzhou that "you can't cook without fish balls". Especially, overseas Chinese who go back to Yan Rong to visit relatives like to taste the fish balls in their hometown and have a good time. It is the custom in Fuzhou that at the banquet, guests should "sandwich wine bags". In the past, there were fish balls in the "wine bag", as big as a child's fist. When they are taken home, they must be cut into small pieces for everyone to eat. Some people also like to eat small fish balls without stuffing, which are specially made by people and are very elastic.

fish ball

The traditional method is to choose fresh fish, take part of the fish meat, and part of it will be mixed with fishbones, then ground into minced fish at low temperature, then add minced fish and salt into a wooden mortar and beat the minced fish hard. The salt-soluble protein in fish will be reorganized into a net structure and finally become a delicate and shiny fish paste. Then dig the fish paste into balls with a spoon and cook them in boiling water to make fish balls. Now, most of them use machines.

fish ball

A device for whipping fish.

There are many kinds of fish balls in Taiwan Province Province, among which the crispy ones are also called "crisp balls". Taiwan Province province's milk fish balls, fresh water shark balls, South Australia's ghost knife fish balls and Kaohsiung flag fish balls are the four representative fish balls in Taiwan Province province. Fish balls have a very long history in Taiwan Province Province. After long-term improvement and development, Taiwanese fish balls have formed their own characteristics, with delicious, nutritious and healthy food characteristics. Good taste, white and delicate, bright color, tender and crisp, elastic, delicious, with special seafood flavor. Including wrapped fish balls and solid fish balls, of which wrapped fish balls are the most distinctive. Representative fish balls wrapped in hearts include sea urchin Xiantao, seafood soup bag, deep-sea abalone ball, Mayflower ball, crab yellow Xiantao, crab yellow fish wrapped eggs, cod spinach ball, cod cheese bag, scallop sea cucumber bag, golden cheese heart roast, cod tofu and so on. Well-known solid pills include crab roe lobster balls, cod shrimp balls and crab roe cuttlefish balls. The fish balls that sell well in the market are fish balls fished in Kakuwa.

Jinjiang Shenhu Fish Pill

Shenhu Shuiwan is made of eel, mackerel, preserved fish, sensitive fish and pork belly. It is chopped, mashed and mixed with sweet potato powder. It is round, big and fish-shaped, tough and white, and soft in texture. Cooked with meat and bone soup, scallion and lean meat, it has strong expansibility, is not easy to deteriorate, and is crispy and delicious at the entrance.

Wenzhou Fish ball

Also known as fish balls, Wenzhou is famous for its irregular shape, which is different from other fish balls.

Production method (19 sheets)

Strip, translucent jade white.

Is it fresh? ? Fish is the main material. Remove the fishbone, cut it into thin strips, scrape it into fish paste with a knife, soak it in wine, salt and monosodium glutamate for a while, add white starch, mix with shredded ginger and chopped green onion, and knead it by hand until the fish is elastic. When cooking, squeeze the fish into strips with your fingers, and then fall into the boiling water cooked in advance. It will be cooked until it is transparent and floats. When eating, use the original Tongan rice vinegar, chopped green onion and pepper in the pot. 1998 "Wenzhou fish balls" was designated as "Chinese famous snacks".

Xiamen fish balls

The most famous snack in Gulangyu, Xiamen is Gulangyu fish balls. Fish in Gulangyu Island, Xiamen

Xiamen Gulangyu fish balls

Maruko is one of the snacks in Xiamen. Nowadays, many fish balls are made by machines, and the real hand-made fish balls have very strict technological requirements. From selecting materials, scraping meat, cutting into pieces, stirring and extruding pills, every detail has strict requirements. For example, scraping fish, the knife method is very particular, and it is required to scrape along the fiber lines. The inclination of the knife is 45 degrees, scraping the fish into thin slices. Float the scraped fish in clean water to remove blood tendons and turbid impurities, and then filter the water with clean new gauze. When beating fish paste, add strong brine to the minced fish, then mix it evenly by hand, knead and beat it, and beat it with force and momentum to add flavor to the beat. [ 1]

Chaozhou fish balls

It is big and white, and it is made of more expensive fish. This fish ball is the most famous fish ball in Aberdeen in Hong Kong. Usually in Chaozhou noodle restaurant or tea restaurant, it is eaten with noodles or hot soup river noodles (that is, fish egg noodles or fish egg river, the price ranges from 10-25 Hong Kong dollars). In addition, this kind of fish eggs are sold in markets and supermarkets, and Hong Kong people also use fish eggs as hot pot materials.

Luoding fish balls

In Luoding, there are three ways to eat shad, which are called "three-flavor fish": fish balls, fish bone balls (also known as crispy fish) and fish rot. Knead the fish balls with fish glue and cook them in boiling water; The fish bone pill is made by chopping fish bones and skin into minced meat, adding seasoning, kneading into small pills, and frying until crisp; Fish rot: Squeeze the granules with fish glue and fry them in peanut oil until light golden yellow.

Luoding Fish Pill [2]

According to legend, luoding city's traditional cuisine "Crispy Fish Rot" originated in the Qing Dynasty. The famous dish "Crispy Fish Rot" has been one of the necessary dishes for banquets in this place since its origin. Of course, good ingredients need to keep pace with the times. Therefore, "Luoding Weaving Fish Rot" is listed in the list of intangible cultural heritage protection in luoding city, Guangdong Province, and is protected.

The key to the high quality and delicious taste of Luoding crepe fish rot lies in the exquisite selection of materials and excellent production. In terms of materials, local fresh shad and medium shad are selected as raw materials, because shad

Luoding wrinkled yarn fish rot

If the fish is too big, the meat is thick but not tender, and if the shad is too small, the meat is loose and the taste is slightly light. During processing, the fresh shad is peeled, boned, chopped into minced meat, added with seasonings such as egg white, powder core, salt and water, repeatedly stirred in the same direction to form viscous and elastic fish glue, and then squeezed in the palm to force the fish glue to extrude particles from the tiger's mouth, and then fished out from the oil pan with a spoon; When frying, choose pure peanut oil, the oil temperature should not be too high, and the oil temperature should be kept in a tumbling state; To master the "heat", fry it until it is light golden yellow, and then pick it up for use. Before serving, it is best to cook the wrinkled fish in clear water for a while, and then eat it with the above soup and vegetables. How to eat wrinkled fish rotting, etc.

It can be said that Luoding crepe fish rot can be used as a food raw material for chefs to choose.

Jeffery Ji hong kong-style fried fish and eggs

Play is a kind of wild food. At the same time, it is also to make unique food for you who are creative in food. In addition, the program "God of Food Every Day" was broadcast, and Liang, the God of Food in Yuen Long, Hong Kong, personally presided over the program, which was well received after tasting. Cooking methods are also varied: simmering, making hot pot, frying pan and so on.

Hong kong-style fried fish and eggs

Delicious curry, fish eggs and minced fish are street cooked food with street flavor in Hong Kong, which started from mobile vendors in 1950 s. This kind of fish egg is fried, the outer layer is golden, and it is made of cheaper shark meat. Generally, it is sold with a few pieces of bamboo sticks, or it can be put in paper cups. Each string/cup in the food stall is uncertain, and the price depends on the location of the food stall (about 4 to 10 yuan per string/cup). Some food stalls specialize in selling fish eggs, similar to western hot dog stalls. It is often served with Chili sauce or sweet noodle sauce. There are generally two kinds of fish eggs to choose from: spicy fish eggs and original fish eggs. Spicy fish eggs are usually heated in curry juice or satay juice, while original fish eggs are heated in clear soup.

Japanese bamboo wheel

Hong Kong and Macao are commonly known as poodle fish eggs, poodle balls, poodle rolls or poodles. At first, it was a snack, which was made of fish sauce, flour, protein and seasonings, wrapped in bamboo sticks and branches, and then baked or steamed. Nowadays, it is mostly made by machines rather than traditional methods. People put salt, sugar, starch, protein and so on. Into the fish meat of mingtai fish, shark, flying fish, crucian carp, etc. , and put them in bamboo rings, clamp the bamboo rings with thick sticks made of bamboo or metal, and then bake or steam them. Bamboo wheels are hollow cylindrical, most of which are 2 cm in diameter and 4-6 cm in length. The head and tail are light yellow, the middle is brown, and the surface is wrinkled, as if it had been baked. According to different areas, fish used, production forms and tastes, bamboo wheels have their own characteristics. On the other hand, bamboo wheel is used as dog food because of its low cost, low fat content and high protein content.

Sansha fish ball

Sansha is one of the five major fishing ports in China, the location of Mindong Fishing Ground, and now it is the main fishery production base and trade port with Taiwan in Fujian Province. Is a first-class fishing port, rich in aquatic products, many economic fish. Sansha fish balls are very famous. It is made by mashing the meat of eel, shark, mackerel or other fish in a mortar, adding starch and stirring evenly. It has fine materials, exquisite production, thin and uniform skin, white and bright color, smooth and crisp taste, fresh and fragrant soup and elasticity. When making fish balls, it is made by scraping minced fish with a knife. It is important to put pigskin on the cutting board. When scraping fish, the thorns will eventually get stuck in the skin of the fish, and the dregs of the cutting board can't be scraped.

There is another way, which is not too tender to eat, but it can be done smoothly: first, steam the fish, pick out the thorns, break them, and add starch, egg white and so on. Season and then do it as usual. If you are afraid of breaking, you can steam it again and add it to the soup.

Sansha's fish balls are original, unique in flavor, elastic and delicious. Even soup tastes like seafood and the sea.

How to eat fish balls

Fish balls in soup

Material dosage:

300 grams of silver carp balls, 750 grams of chicken soup, 25 grams of bean sprouts, 20 grams of cooked bamboo shoots, 20 grams of chicken oil, 2 grams of water-soaked mushrooms, and 0/0 gram of cooked ham.

Production method:

Cooking method: soak the fish balls in boiling water. Boil chicken soup in a casserole, add fish balls, add refined salt, monosodium glutamate and bean sprouts. Cooked bamboo shoots, boiled mushrooms in boiling water, mushrooms on fish balls at intervals, bean sprouts around them, and chicken oil.

Tricolor fish balls

Ingredients: herring (or grass carp) meat 1 00g, carrot, green pepper and minced onion and ginger10ml, peanut oil150ml, broth150ml, egg1piece, 5g of fungus, sesame oil and salt.

prepare

1. Remove the spines from the fish, cut the mud, add egg white, salt, onion Jiang Shui, starch and appropriate amount of broth for three times, and stir evenly in one direction.

2. Squeeze the fish paste into balls, put them into a pot at 80℃ one by one, and take them out after boiling over high fire.

3. Dice carrots, green peppers and fungus.

4. Take the oil pan, stir-fry the minced onion and ginger over high fire, add carrots, green peppers and fungus, stir-fry slightly, and add the remaining stock.

5. After the carrots are cooked, thicken them with water starch, add fish balls and drizzle with sesame oil.

Braised fish balls

raw material

225g of minced shad meat, 20g of soaked Nostoc flagelliforme with sausage 1 strip, 50g of vermicelli, 20g of chicken soup100g, 20g of lettuce, 20g of soy sauce and oil, 20g of raw flour and sesame oil100g, 5g of salt and pepper, 5g of chopped coriander and pepper.

manufacturing process

Stir shrimp, sausage, Nostoc flagelliforme, coriander, onion and fish evenly; Heat the chicken soup in a pot, squeeze the fish into fish balls, put them into the soup, and take them out after cooking; Put vermicelli and lettuce in a soup pot, then add seasonings such as soy sauce and cook slightly, and arrange fish balls on it; Thicken the starch in another pot and pour it on the fish balls.

Orange petal fish balls

raw material

400 grams of clean fish

5 grams of water chestnut powder

50 grams of water mushroom

500g of chicken soup.

4 eggs

prepare

Processing fish into minced meat, adding seasoning, minced water chestnut and egg white, stirring in one direction, and adding water to make paste;

Add water to the pot and put it on a small fire. Squeeze minced fish into orange petals by hand. Put them into the pot one by one, cook them with high fire for 1 min and then take them out of the pot.

Add mushroom slices and seasonings to the chicken soup and put it on high heat. Add fish balls to lure the pot into a bowl, sprinkle with chopped green onion and white pepper.

2 nutrient composition editing

Fish is rich in magnesium, vitamin A, iron, calcium and phosphorus.

fish ball

Heat: 107 kcal (100g)

Carbohydrate: 12.7 (g)

3 production editor

Common fish balls

Fish balls in broth

Ingredients: 500g fish, 40g water, 50g egg white and 50g wet starch.

Seasoning: 4g of salt, 20g of onion and ginger juice, 5g of monosodium glutamate1.5g, 50g of cooked lard.

Exercise:

1. Take 500 grams of fish, chop it into fish paste, add 40 grams of clean water, 4 grams of refined salt and 25 grams of onion and ginger juice, and stir evenly in one direction;

2. When stirring until it is thick, try to squeeze the fish balls by hand and put them in cold water. If floating, immediately add 3 egg whites, 50g wet starch,1.5g monosodium glutamate and 50g cooked lard, and still stir in one direction, which is the fish ball material;

3. Then, squeeze the materials into fish balls with a diameter of 3 cm by hand, put them in a cold water pot, boil them with high fire (keep them slightly open for 3 minutes), skim off the floating foam, and take out the fish balls with a colander.

Octopus pill

Ingredients: low-gluten flour 200 g Chengfen 30 g baking powder 1/2 teaspoons eggs 2 broth 350 ml cabbage moderate octopus moderate shredded red ginger moderate seaweed powder moderate.

Seasoning salt, a little soy sauce 1 teaspoon.

salad sauce

Exercise:

1. Sift in 200 grams of low-gluten flour, 30 grams of baking powder and 1/2 teaspoons for later use.

2. Beat the eggs into egg juice, add the broth and powder by the method of 1, mix well to form batter, and then add seasoning to taste.

3. Cut cabbage and octopus into small pieces for later use.

4. Heat the octopus model, then knead the household paper towel into a shape convenient for oiling, and then smear the model with oil. Then pour the batter into the model for about 5 minutes, add the octopus pieces of cabbage and shredded red ginger, then pour in all the batter, then rotate it repeatedly until the batter is baked into golden balls, then take it out, pour in salad dressing and sprinkle with seaweed powder.

Crispy fried cuttlefish balls

Crispy fried cuttlefish balls-gold seafood bomb

material

Fish balls in broth

Ingredients: (two people) 300 grams of cuttlefish and two pieces of fat;

Seasoning: 1/4 teaspoon salt, a little sesame oil and pepper, a tablespoon egg white and corn starch, and half a teaspoon Shaoxing wine.

Exercise:

1. Boil the fat in boiling water, take it out, rinse it with water and cut it into cubes.

2. Dice the square bag for later use.

3. Wash, chop and mash cuttlefish.

4. Stir the minced cuttlefish and seasoning to gel, add oil and mix evenly to make cuttlefish balls, turn them over and wrap them, and fry them in hot oil until golden and cooked.

Comments: Fresh cuttlefish tastes light, not as delicious or sweet as other seafood, so it is necessary to put more seasonings appropriately. Its biggest feature is crisp and tender taste, white meat and good sales. The larger cuttlefish is selected to make cuttlefish glue, and the effect is better.

Fish balls in soup

Fish balls in soup

Taste: The soup is delicious, and the fish is tender and refreshing.

Ingredients: mandarin fish 1 strip 65438+ about 0000 grams of eggs 1 starch.

Seasoning: lard 1 teaspoon broth 15 teaspoon cooking wine 1/3 teaspoons refined salt, 2 teaspoons monosodium glutamate 1 teaspoon.

1. Slaughter Siniperca chuatsi, wash it, take its clean meat, and wash its blood with clear water; Beat the bleached fish into minced fish;

2. Add refined salt, monosodium glutamate, cooking wine, egg white, starch and lard into the minced fish and mix well;

3. Boil the water, knead the minced fish into balls, cook them in a pot, and take them out for later use;

4. Add broth to the pot, add fish balls, add refined salt and monosodium glutamate, and cook the fish balls.

Fish Ball Soup

Fish Ball Soup

Ingredients: Jin of osmanthus fish (about 320g), water shield 1 Jin 9 Liang (about 950g).

Seasoning: 6 cups of soup, shredded ham and a little salt.

(1) Wash the fish, dry it, stir it into paste with a meat grinder, add a little soup and salt, stir it into tofu, and then put it in a pump to squeeze out the fish balls.

(2) Cook the fish balls in mild boiling water and take them out for later use.

(3) Pour the soup into the pot, boil it, add the water shield and fish balls, cook for 5 minutes, sprinkle with shredded ham and season with salt.

4 Edible Guide Editor

1. Ordinary people can eat it. Please follow the doctor's advice if there are special circumstances.

2. Swallow carefully to prevent burns.

5 main efficacy editing

1. Fish is rich in nutrition, and has the effects of nourishing and strengthening the stomach, inducing diuresis to reduce swelling, promoting lactation, clearing away heat and toxic materials, relieving cough and reducing qi.

2. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction;

3. Fish is rich in vitamin A, iron, calcium and phosphorus. Eating fish often has the effects of nourishing liver and blood, nourishing skin, caring hair and keeping fit.

6 diet culture editor

The origin of fish balls

Delicious fish balls (18)

According to Chen Shu, Qin Shihuang loved fish. After he unified the whole country and became emperor, every meal must have fish, but there must be no thorns. If there are fishbones, the chef will die, and several chefs will die. And cooking fish soup is afraid of scolding Qin Shihuang for "breaking into pieces." One day, a chef cooked a royal meal. When he saw that the fish was timid and firm, he hit the fish with a kitchen knife to vent his anger. Once or twice, he broke it. He was surprised to find that the fishbone came out automatically and the fish turned into minced fish. Just then, there was a meal in the palace. The chef used his quick wits to pick out the fishbone, and without thinking, he kneaded the minced fish into meatballs and put them in the boiled leopard fetal soup, which became meatballs. In a short time, fish balls with white color, soft and crystal clear taste floated on the noodle soup and were presented to Qin Shihuang. After Qin Shihuang tasted it, he praised it and ordered a reward. Later, this practice gradually spread from the court to the people, known as "fish balls", that is, fish balls.

The legend of Fuzhou Qixing fish ball

In ancient times, there was a fisherman by the Minjiang River in Fujian. One day, a businessman went to the south by boat to do business. The ship left the mouth of the Minjiang River and entered the sea. It was hit by a typhoon. When the ship entered the harbor to take shelter from the wind, it was unfortunately damaged on the rocks. The ship repair was postponed, the food was broken, and fish was eaten every day. The businessman sighed, "There are fish every day, and the food is boring. Can you change your taste? " The boatwoman said, "The food on the boat is broken, only a bag of potato powder." The ingenious female boatman peeled and pricked a big eel she had just caught, then chopped the fish, coated it with potato powder, made meatballs, cooked them and tasted them. Later, after returning to Fuzhou, the businessman opened a "Seven-Star Snack Bar" in the urban area, and hired a boat lady as a chef to specialize in "fish ball soup". At first, business was not good. One day, a son who went to Beijing to take an exam passed by this store for dinner. The shopkeeper warmly entertained and took out fish balls. After eating the food, I found it delicious, so I wrote a poem:

The little stars are scattered, and the jade is sweet and fragrant.

Although southern Xinjiang has a history of drinking for thousands of years, there are very few people who taste poetry and spleen in seven stars.

The shopkeeper hung the poem on the floor of the shop and all the guests came to watch it. Since then, business has become more and more prosperous and shops have become more and more popular. "Seven Star Fish Pills" also got its name.

The legend of fish balls in Jinjiang Shenhu Lake

Jinjiang Shenhu Fish Pill was very famous in the early Song and Yuan Dynasties, and it is said to be related to Quanzhou magistrate Wang.

It was a drought in Quanzhou, and hunger was everywhere. Wang went to visit farmers at the Fashi Temple outside the city. He found Qin Xing, a relative of Qin Gui, celebrating the old lady's birthday in the temple, and fish were everywhere in the temple. When Qin Xing heard that the prefect was coming, he went into the wing and asked the king to write an inscription for the prize. He was willing to offer twelve taels of silver as a pen. Wang knew that Qin Xing had no culture and officials bought it, so he suggested that after writing this poem, he must go back to the municipal shipping company to read it publicly, and donate 12 tattoo silver to Fashi Temple for rain and incense burning, and leave all the offerings in the main hall to the villagers around the temple to share. Qin Xing readily promised. Qin Xing gave the title: "Bai Qin Sheng Xing". Wang waved his hand on the spot and said, "The Qin family is full of fish, but the people are hungry for chaff and vegetables. If you are happy, you won't forget to benefit the public. If you get promoted, you are not a bad person. " Qin Xing didn't know what this meant, so he happily returned to the city with his family Ashan.

Qin Xing took this poem to a trading company and read it out. He wanted to show it off, but it was passed down as a laughing stock. Qin Xing dare not offend these nouveau riche. He gnashed his teeth at the king. At the same time, he also drove his servant Ashan out of the Qin family.

By the time the wheat blooms and fills, it has been raining for several days in Quanzhou. Wang went to the Fashi Temple to visit farmers. On the way, Yashan stopped and shouted foul. Wang Shipeng gave an idea for Yashan. At Qin Taijun's birthday party, Wang Shipeng only ate a bowl of water pill soup, but he thought the water pill was too hard and tasted bad. He is thinking about improving water pills. So, in Fashi Temple, Wang combined the practice of imperial diet in Beijing with water pills, and wrote down the methods of selecting materials, making, soup heads and stuffing for Ashan. After Ashan got the treasure, he moved his family to Shenzhen with Wang's prescription and made water pills and sold fish soup according to Wang's prescription.

The origin of Pengcheng fish balls

During the reign of Kangxi in the Qing Dynasty, Li Zichao, the owner disciple of the famous old Yuelai Restaurant in Xuzhou, used a carp to cook four dishes: silver pearl fish, diced fish with vinegar, multi-flavor keel and fish-coated soup. Among them, "silver pearl fish" is the best. Li Pan, the champion of the Qing Dynasty, once praised this dish in this shop with a poem:

Carp loses its silver beads, but it tastes like a keel.

The sea is floating in the prince's clothes, and the machete is sweet and sour.

Huadian drugstore was provided by Yaotai, and Mao Sui's legacy has been preserved for thousands of years.

When kang Youwei crossed Xuzhou, The famous chef Zhai also cooked silver pearl fish as a dedication. After Kang tasted it, he wrote a slogan: "Pengcheng Fish Maru has long heard of its name and spread far and wide." Since then, Athena Chu Fish has changed its name to Pengcheng Fish Pill.

Lufeng jiazi fish ball

According to the Origin and History of Chaozhou Cuisine, when Song Di Min and Lu Xiufu arrived in Jiazi, they were caught by local rebels. The frightened King of the Song Dynasty, at first glance, was not the enemy, but the people of the Song Dynasty. He became emperor by the sidewalk. At that time, Fu Zheng, the rebel leader of the young fisherman, quickly asked his wife Guqiao to make the local famous dish "Fish Pills" and warmly treated the hungry Song King. He claimed that "Jiazi Fish Pill" had the ability to rescue the driver, and immediately gave Fu Zheng the jade unicorn he was wearing with him. He also ordered Fu Zheng and his rebels to be the "country" of the current emperor. Because "Jiazi Fish Pill" saved the driver and was sealed by the emperor, it was regarded as the first famous dish, adding a story of Chaozhou cuisine.

Fish balls in broth

The fame of Jiazi Fish Maru can be traced back to the early 1960s. At that time, there was an article in Nanfang Daily, which introduced the Jiazi fish ball, which was popular in provinces, Hong Kong and Macao, saying that it would "bounce back to the table if it accidentally fell to the ground". After such an exaggerated description by the media, Jiazi fish balls have become more famous and more and more popular. The reason why the excellent reputation of Jiazi fish balls can last for a long time lies in the unique appearance and internal quality of fish balls themselves.

First of all, the appearance of Jiazi fish balls is white and clean, glittering and translucent.

Secondly, Jiazi fish balls are warm, soft and plump.

Third, the production of Jiazi fish balls is rigorous, exquisite and meticulous. There is a set of very complete and classic procedures, from taking materials, scraping scales, removing thorns to chopping minced meat, from tempering, beating, granulating to bleaching and washing. Such refined meatballs are crisp and fragrant, and it is difficult to be famous.

Su Dongpo's two poems about Lingnan litchi are circulating on the Internet, saying that "300 fish balls a day, do not hesitate to be a Jiazi person", which shows the powerful charm of Jiazi fish balls. Actually, you don't need 300. No matter how greedy you are, a steaming bowl is enough!

Thousands of tons of fish balls are sold from Jiazi Town, a big fishing port, to Guangdong, Hong Kong and Macao, Southeast Asia and other regions every year. Chaozhou people's exquisite personality and exquisite craftsmanship finally achieved the peak of fish balls. Generally, authentic Jiazi fish balls can be eaten in major cities in Guangdong, especially in Hong Kong and Southeast Asia.