Dongshan Fish Balls

Dongshan Fish Balls

　　Fish balls are a traditional delicacy from Dongshan County with a history of several hundred years. Dongshan fish balls are of high quality, snow-white and shiny, crispy and fragrant, with a delicious taste.

　　　　Dongshan fish balls are made primarily with premium, economical fish such as fresh mackerel, eel, and shark, along with high-quality sweet potato starch as a secondary ingredient. During preparation, the fish are first thoroughly cleaned, laid flat, and then the meat is scraped off horizontally using a knife. The fish flesh is carefully and finely scraped off, then finely ground powder is added. Once properly combined with the right proportion of borax and other ingredients, the mixture is stirred evenly to achieve the appropriate consistency. The mixture is then cooked in hot oil and removed to dry. When served, they are boiled again in hot water and served with chopped celery, monosodium glutamate, and scallion oil. They are sweet, savory, and uniquely flavorful, making them very popular with domestic and international visitors. Besides being sold at restaurants and snack stalls, pre-cooked chilled fish balls are also available for take-away and home cooking.