The origin of fishballs, there is a story related to Qin Shi Huang. According to the barnyard history, Qin Shi Huang delicious fish, he unified the country after the emperor, every meal necessary to have fish, but can not have thorns, such as fish thorns will give the chef died, there are several chefs for this loss of life; and burning fish soup, but also afraid of cursing the Qin Shi Huang "shattered bones" suspicion. One day, a chef to make imperial food, see the fish and timid and ruthless, with the back of the kitchen knife smashed fish to vent. A two, smashed smashed, he was surprised to find that the fish spines fish bones were automatically exposed, the fish meat into the fish velvet. At this time, the palace meal, the chef in a hurry, picking out the fish spikes, hand will be pinched into the fish velvet pills, without thinking about it into the boiling leopard tire soup, blanch into the pills. Soon, a white color, soft crystal, taste the tender fish balls floating on the surface of the soup, and presented to the Qin Shi Huang in front. The first emperor tasted, extremely praised, ordered to give reward. Later, this practice from the court gradually spread to the people, called "blanch fish balls", also known as fish balls.