Jinjiang Shenhu Fish Balls Shenhu Water Balls are made from eels, mackerel, chila fish, sensitive fish and five-spice meat. They are chopped and mashed together with sweet potato powder and mixed with thousands of pounds. The shapes include round, block, and fish.

They come in various shapes, are tough and snow-white, and have a soft texture. They are cooked with meat and bone broth, scallions, and lean meat. They have strong expansion power when put in the pot, are not easy to deteriorate, and are delicious and crisp in the mouth.

Wenzhou fish balls, also known as fish balls, are a famous snack in Wenzhou. They are different from fish balls in various places. They are irregular strips in shape and translucent jade white.

Use fresh catfish meat as the main ingredient. Remove the fish bones and cut into thin strips. Use a knife to scrape the fish into puree. Soak it with wine, salt and MSG for a while. Add white starch, stir in shredded ginger and green onion, mix evenly, and knead it with your hands.

Cook until the fish meat is fully elastic.

When putting it into the pot, squeeze the fish into strips with your fingers and drop it into the boiling water that has been cooked in advance. It will be cooked until it becomes transparent and floats.

When eating, add the original soup in the pot with rice vinegar, chopped green onion and pepper.

In 1998, "Wenzhou Fish Balls" was designated as a "Famous Chinese Snack".

Xiamen Fish Balls The most famous snack on Gulangyu Island in Xiamen is Gulangyu Fish Balls.

The fish balls of Gulangyu Island in Xiamen are one of Xiamen’s snacks. Nowadays, many fish balls are made by machines. The process requirements for truly hand-made fish balls are very strict.

From selecting ingredients, scraping meat, chopping, stirring, and pelletizing, every detail has strict requirements.

For example, when scraping fish meat, the knife technique is very particular. It is required to scrape along the fiber lines. The angle of the knife should be 45 degrees to scrape the fish meat into thin slices.

Float the scraped fish meat in clean water to remove blood tendons and turbid impurities, then filter the water with clean new gauze.

When making the fish paste, add concentrated salt water to the fish paste and mix it evenly with your hands, knead and beat it, use force and force to beat it out, and add flavorings to the paste.