Anciently, there is a fisherman on the banks of the Fujian Minjiang River. One day, a merchant took his boat southbound business, the boat out of the mouth of the Minjiang River, into the sea, was hit by a typhoon. When the ship entered the harbor to avoid the wind, it unfortunately touched the reef and was damaged. Repairing the ship delayed the time, the food was broken, every day to fish for food. The merchant sighed: "Fish every day makes me sick of eating it. Can't you change your taste?" The boatwoman said, "The food on the boat has been cut off, but there is only one package of potato flour." The clever boatwoman then just caught a large eel, skinned and removed the thorns, chopped up the fish meat, smeared with potato flour, made into balls, boiled and tasted a different flavor. Afterwards, the businessman returned to Fuzhou, the city opened a "Seven Stars Snack Shop", specially hired the boatwoman as a chef, the exclusive operation of the "fish ball soup". In the beginning, business was not prosperous. One day, a Beijing examination candidates passed by the store to eat. The owner of the hospitality, fish balls. After eating the fishballs, the scholar found the taste very beautiful, and then wrote a poem:
Dotting the stars in the sky is rare, and the sweet fragrance of jade dew fascinates the tourists.
Though there are thousands of drinks in the Southland, it is hard to get the seven stars to refresh the poetic temper.
The owner of the store hung the poem in the store's hall, and guests came to see it. Since then, business has been booming, and the store has been enjoying a good spring breeze every day." The name "Seven Star Fish Balls" came from this.
The Legend of Jinjiang Shenhu Fish Balls
Jinjiang Shenhu Fish Balls were famous at the beginning of the Song and Yuan Dynasties, and it is rumored that they were related to Wang Shipeng, the governor of Quanzhou.
When there was a drought in Quanzhou, Wang Shipeng went to the Fashi Temple outside the city to observe the farmers. He found Qin Xing, a relative of Qin Hui, was making a birthday party for the old Taijun in the temple, with fish and meat all over the hall. Qin Xing learned of the arrival of the sheriff, they went to the room to ask Wang Shipeng inscription to discuss color, and would like to send ten taels of silver Run Pen. Wang Shipeng knew that Qin Xing did not have much culture, the official is also bought, then proposed that after the poem, must be back to the Hublot Division of the public reading, grain silver ten taels will be donated to the Fa Shi Temple for rain incense capital, all the offerings on the main hall to leave all the villagers around the temple to share. Qin Xing promised. Qin Xing question: "Qin Baixing rise". Wang Shipeng waved on the spot: "Qin's fish and meat full of baskets, the people's chaff and vegetables to fill the hungry. Xingfu do not forget to benefit the people, do not be promoted to the people as a disaster Lang." Qin Xing did not know the meaning of the happy and happy with his family Ah Shan back to the city.
Qin Xing took the poem to the Hublot Department and read it out, wanting to show off a bit, but unexpectedly it became a laughing stock. Qin Xing did not dare to offend these new nobles, and hated Wang Shipeng with a passion. At the same time, he also kicked his servant Ah Shan out of the Qin family.
By the time the wheat was flowering and filling, it was raining for days in Quanzhou. Wang Shipeng went to Fashi Temple again to observe the farmers. On the way, Ah Shan stops and complains. Wang Shipeng then came up with an idea for Ah Shan. That time in the Qin family Taijun birthday banquet, Wang Shipeng only ate a bowl of water ball soup, but felt that the water ball is too hard, and the taste is not good, he is having the idea of improving the water ball. So, in the Fashi Temple, Wang Shipeng combined the capital's imperial cuisine with the water ball, and wrote down for Ah Shan the method of selecting ingredients, making, soup and filling. As a treasure, Ah Shan took Wang Shipeng's recipe and moved his family to Shenzhen and Shanghai to make water balls and sell fish soup according to Wang Shipeng's recipe.
The origin of Pengcheng fishballs
Ching dynasty, Kangxi years, Xuzhou famous brand old store Yue Lai restaurant, the owner's disciple Li Zi taste had a carp to make four dishes: silver pearl fish, vinegar diced fish, multi-flavored keel, fish coat soup. Among them, "silver pearl fish" is the best. Qing Dynasty scholar Li Pan in the store after tasting this dish had a poem praising:
Carp off the silver pearl, multi-flavored keel caught in the abdomen,
Sea floating prince clothes, machete strewn sugar vinegar slippery,
dotting dishes soup Yao Taiwan offer, a thousand years of the Maosui legacy to stay.
When Kang Youwei passed through Xuzhou. The famous chef Zhai Shiqing also cooking silver pearl fish dedication, Kang tasted was waving a brush inscription: "Pengcheng fishballs known to meet near, the reputation of the long-running north and south". Since then, the silver pearl fish renamed "Pengcheng fish balls."
Folding Lufeng Jizi fishballs
According to the "Roots and History of Chiu Chow Cuisine", the last of the Song Emperor and Lu Xiu Fu to the Jizi to be crossing, was caught by the local army of volunteers, the king of the Song Dynasty, terrified, not the enemy at first glance, but the people of Song Dynasty, they said their own identity as the emperor, the young fishermen of the volunteers at that time the leader of the army of Zheng Fuh, hastened to let his wife Qiaoqiu to do the local handy famous dishes "! Fish Balls", hospitality to the King of Song, the hungry King of Song, a taste of fresh and delicious, a great feast, so the Dragon Heart, claiming that "Koshi Fish Balls" to save the emperor's life, and immediately wear the Jade Kirin to Zheng Fu, but also decree to seal the Zheng Fu and his army of righteousness is the emperor's "country", due to the "Koshi Fish Balls" to save the emperor's life, has received the imperial seal, so it is regarded as the first of the famous dishes, adding to the tide of the food story.
Clear soup fishballs Koshi fishballs of fame, there is evidence to be traced back to the early 1960s in the last century. At that time, an article in the Nanfang Daily was devoted to the Koshi fishballs, which were popular in the provinces, Hong Kong and Macao, saying that it "would bounce back to the table even if it fell to the ground accidentally". With such an exaggerated portrayal by the media, the Koshihikari fishballs became even more famous and fiercely popular. The fundamental reason for Koshihikari's enduring fame is the unique appearance and quality of the fishballs themselves.
First, Koshihikari fishballs have a white, clean, crystalline appearance.
The second is the warmth and softness of Koshihikari fishballs, which are rich and full.
Thirdly, the production of Koshihikari fish balls is rigorous and meticulous. From taking materials, scraping, picking thorns to chopping velvet, from hammering, beating, into the pill to bleach, there is a very complete and classic set of procedures, meticulous not to, sloppy. So refined out of the pill, each one of the raw crisp, grains overflowing fragrance, to think it is not famous are difficult.
On the Internet, there are two lines of poetry from Su Dongpo's song of lychee in Lingnan, saying "three hundred fishballs a day, not to be ashamed to be a Koshi man," said the powerful charm of the Koshi fishballs. In fact, you don't need to eat 300 fishballs. The gourmets, a big bowl of steaming hot, enough!
Annually from the town of Koshi this big fishing port sold to Guangdong, Hong Kong, Macao, Southeast Asia and other regions of the fishballs have a few thousand tons or so, the Chaozhou people refined character and delicate handmade finally fishballs to achieve the pinnacle of achievement. Generally in all major cities in Guangdong can eat authentic Koshi fish balls, especially in Hong Kong, Southeast Asia are reputable.